Meen Moli(Fish molee/moliee)

This is delicacy from kerala. It also common in Srilanka. Its tangy fish cooked along with coconut milk and lime( can add tamarind extract instead). Usually Seer fish is used in this recipe, but any other fish should also taste equally good. I used tuna fillets for this recipe. Here it goes...

Ingredients:
Fish - 750 grams
Mustard seeds - 1/4 tsp
Onions - 2 nos
Ginger- garlic paste - 1 tbsp
Tomatoes - 1 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 tsp
Ginger 1 inch piece - 1 nos
Green chillies - 6 nos
Tamarind extract - 1 tbsp
Coconut milk from 1 coconut
Salt for taste
Coconut oil for cooking

Method:
Heat oil in a wok or pot add chopped onions, and stir fry till golden brown. Now add ginger-garlic paste and saute for min. Add chilly powder and turmeric powder and stir for a min. Now add chopped tomatoes and stir fry for 2 min. Add fish (I had used thawed tuna fillets), green chillies, grated ginger and continue to fry for 2 min. Add enough salt, coconut milk and cook on low heat for 30 min or till its done. Finally add tamarind extract with constant stirring and turn off the flame. Serve hot with appam, string hoppers, rice etc

Note:
Lime juice can be used instead of tamarind extract. Some people prefer to bring the coconut milk to boil then add the fish, But I prefer this way.

Aviyal/Avial

Avial is mixed vegetables with coconut and curry leaves. This is a speciality of kerala. Quite common in T.N. also. This is a semi gravy kind of dish. Tastes really good. Rice, sambar, curd curry, rasam etc can be excellent combinations. Some people prefer to add tamarind or raw mangoes, but I have not included them in my recipe. Here goes the recipe...

Ingredients:
Veggies of choice like
drumsticks,carrots, brinjal,
raw banana, beans etc
salt for taste


To grind:
Coconut grated - 1/2 cup
yogurt - 2 tbsp
tumeric powder - 1/4 tsp
green chillies - 6 nos
cumin seeds - 1/2 tsp
garlic cloves - 4 nos

For seasoning:
small onions - 2 nos
mustard seeds - 1/4 tsp
curry leaves - 1 stalk
Coconut oil - 3 tbsp

Method:
Cut all the veggies of your choice lengthwise( about 1.5 inch).Boil this along with minimum amount of water. When its half done, add the ground paste with constant stirring, add salt and cook till its completely done. Finally season with finely chopped onions, mustard seeds and curry leaves. Cover with banana leaves to keep the flavour and aroma intact.

Note:
In this recipe I have used veggies like raw banana, brinjal, carrot beans etc. I have excluded curry leaves and coconut oil due to non- availability. I have used sunflower oil instead.

Curd curry( more kulumbu/mosru saaru)

Curd curry is a south Indian speciality. Its very common in kerala and T.N. An excellent way to Include Curd in our diet. Very simple , easy and goes really well with brown rice. Great way to beat the heat. Here goes the recipe.

Ingredients:
Thick Curd - 2 cups
Onions - 1 nos
Turmeric powder - 1/4 tsp
chilly powder - 1/2 tsp
lady's finger - 200 grams
Salt for taste

To grind:
Coconut - 1/4 cup grated
green chillies - 6 nos
jeera - 1 tsp
garlic - 4 nos

For seasoning:
Mustard seeds - 1/4 tsp
fenugreek seeds - 1/2 tsp
curry leaves - 1 stalk
coconut oil for cooking - 5 tbsp

Method:
Whip the thick curd and keep it aside. In a wok, add 3 tbsp coconut oil, when hot add finely chopped onions, turmeric powder and chilly powder and fry for a min. Now add ground paste and fry for a min. Reduce the flame to Sim, with constant stirring add whipped curd and add enough water ( for the gravy, with constant stirring). Now finally add chopped lady's fingers ( wash, dry using cloth , chop and microwave or stir fry before hand, to prevent slime). Check for salt and add. Just before turning of the flame do the seasoning with mustard seeds, fenugreek seeds, curry leaves using remaining coconut oil.

Note:
For simple curd curry, exclude the lady's fingers. Even other greens like beans, drumstick, green peas etc may be added. I have excluded curry leaves due to non-availability.