Dry Fish Chutney

This is my 1 st post under traditional for BM#27. Dry Fish Chutney is a traditional Mangalore dish. They are so famous & a very common ingredient in people living in coastal region. In childhood days whenever we visited Mangalore, My Mom used to make sure to buy a good stock of dry fish. She would mainly buy dry shrimps, Nang meen (I dont know what they call it in English) or big fish. In Singapore most people eat dry fish & they add shrimp paste in most of their local cuisine. Dry Anchovies are very famous here & you will find them in all the food court/ Hawker centre. Here they make a Anchovy relish with soya sauce to go with Rice. Like how we have pickle with rice. This particular recipe that I am sharing is my Moms recipe & we call it "Suki Maslichi Chutney" Most Mangaloreans love to have this with Porridge (Kanni/Ganji) A very easy one & can be made with any dry fish. I have used 1st quality dry Anchovies. This is how I made it.

Serves: 4
Making time 15 Mins
Utensils: A pan, mixer grinder & spoon to saute

Ingredients:

• 2 cups of Dry Anchovies
• 1/2 cup grated coconut
• 4 red chili dry
• 1/4 tspn Tamarind paste
• 1 tspn coriander seeds
• 1/4 tspn turmeric powder
• 1 small onion chopped
• 1 tspn ginger & garlic small pieces
• Handful of curry leaves to garnish
• 1 Tbsp coconut oil
• Salt as per taste

Method:

1. Clean the dry fish & remove any dirt from it. Rinse it well in water, drain & set aside.
2. Dry roast the dry fish in a pan for about 3 to 5 mins & set aside
3. Dry roast the red chili, coriander coconut for about 2 to 3 mins & grind it finely along with tamarind & turmeric.
4. Now in the same pan add oil, fry ginger, garlic, onion, curry leaves for about 3 mins until the onions are translucent
5. Now add in the ground coconut mixture, salt as per taste & fry this for a minute.
6. Finally add in the dry fish & mix it well. Keep tossing it on low flame for about 2 mins or until well mixed

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

Spicy Fish Nuggets

I recently realised that cold storage has evening sale at fish & meat section. To my surprise the prices were either 50% off or 80%. The idea of cold storage is brilliant. They somehow want to clear off their stock of perishable items & its also easy on our pockets too:) I could pick up 3 Batam Steak Fillet for just $2.50. Isnt that good? And again you also need to be lucky to find the best offer & produce. coz not always you can find them. Now I am smartly shopping my groceries & also checking on offers that are around.

I actually wanted to make fish cutlets & unfortunately dint have many ingredients to make them. Ther was fish & some veggies, so decided to make something with what was available.I coated my fish nuggets with oats, vermicelli & shallow fried them. The coating was amazing & crispy. So due to shortage of ingredients for fish cutlet, I have a new recipe:) This is how I have come up with so many my own recipes. Here is the recipe for fush Nuggets

Ingredients

1 Cup boiled potatoes & carrots (mashed)
1 cup boneless boiled fish (mashed)
1 onion chopped small
1 tbsp Ginger chopped
1 Tbsp Chili powder
1/4 tsp Turmeric powder
1/4 Tsp Cumin powder
1/4 tsp Garam masala
1 Tbsp Lemon Juice
1/4 cup oats
1/4 cup vermicelli
salt as per taste
2 Tbsp Oil
Spring onions to garnish (You can use coriander & mint also)

Method:

In a pan add 1 tbsp of oil fry ginger, onion for 3 minutes. Add in all the masalas, fish & vegetables. Mix this well & cook for about 2 to 3 minutes, untill everthing is well blended. Finally add in 1 tbsp of Lime juice, spring onions & mix well. Mix the oats & vermicelli seperately on a plate. Take some portion of fish mixture & make any shape of your choice. Coat them  or roll them on oats mixture & shallow fry them on a pan.You can make around 10 - 12 nuggets.

Doi Maach (Fish in Yogurt Sauce)

Doi Maach is a very popular Bengali dish. I had never tasted this dish before nor I wanted to try this. Coz for  me curd & Fish was a complete no no. somehow I had an impression that curd & fish should not be consumed together as its toxic. Well after doing some personal research, I understoodd that its OK to have & there hasn't been any scientific evidence:). A big Thanks to my Hubbys Bengali friend Soumik, for inspiring me about this Dish. When he visited us last month, he was going on about how good this dish is & so I thought of giving it a try. After so much of recipe research on the net, I liked Show me the curry recipe.

Doi in Bengali is yogurt & Maach means Fish. Traditionally this dish is made with River fish, Hilsa. Rohu etc. But you can use any fish you want. I dont eat fish if it smells like fish. hahahaha... yes, you heard it right. There are some fish which doenot have that strong fish smell like Pomfret, Hallibut, Seer, Batam Steak etc. In kerala especially Kottayam side Mooru Kaachiya (Yogurt curry) is very famous & is a everyday dish with rice. Ok now why am I talking about kerala here? Thatz because Doi Maach is fish in grand Mooru Kaachiya curry. This dish is very simple to make & is truely divine. I am not a curry person but I loved this dish & I am going to make this more often.

Ingredients:
Pomfret- 4 to 6 medium slice(You can use any fish)
Turmeric Powder – 1/4 tsp + 1/4 tsp
Salt as per taste
Onion – 1 medium
Cocomut Oil – 3 tbsp
Cardamoms – 4
Cloves – 4
Bay Leaves – 2-3
Cinnamon – 1″ pc
Green Chillies – to taste, slit around 4 to 5
Ginger – 1 tsp, minced
1/4 Tsp -Red Chili Powder
Sugar – 1/4 tsp- Sugar
1 Cup Yogurt
1/2 cup water
1/2 Cup warm water
Method:

Wash and clean the Fish.Sprinkle 1/4 tsp of Turmeric, Salt and rub on the Fish. Set the fish aside and allow it to marinate for 5-10 minutes. Meanwhile, make a paste of the Onion and set aside.
In a mortar and pestle, pound the Cardamom and the Cloves, discard the Cardamom skin. Set aside. In a pan, heat the Oil and lightly fry the fish on both sides, pull aside on a paper towel till ready to use. In the same. remaining Oil, add in the Bay Leaves, Ground Cloves & Cardamom, Onion Paste, Green Chilies, 1/4 tsp Salt. Mix and cook for 2-3 minutes. Add in Ginger, Turmeric Powder, Red Chili Powder, Sugar and mix.

Smooth the Yogurt with 1/2 cup of water, turn the flame off and slowly add the Yogurt to the pan, while stirring continuously.Once mixed in, turn the flame back on & Cook till the Oil separates from the mixture. Once done, add in the Fish gently. Cook on both sides for a couple of minutes. Add in the Warm Water (1 cup) and mix very gently to mix the masala to the Water. Once mixed in, lower flame, cover and cook for 5 minutes. Cook till the gravy becomes thick to serve with Rice or Chapati.

Note:

• Traditionaly they use Mustard Oil. Since I dint have & we dont use this oil often, I used Coconut Oil.
• Please go to this link to watch a video recipe by Showme the curry http://www.youtube.com/watch?v=5zpubyVa1D0

Fish Cutlet

Fish Cutlet is made almost in every house in Kerala. This dish is very common in Kerala. I have made this dish not exactly the way they make in kerala but with some twist.

Here is the recipe:

Step1:

1 Big cup shredded Boneless cooked Fish (half kilo) I used Sear Fish

1 Medium Potato boiled and mashed (Drain the water completely & then mash it)

1 Chopped green chili

2 tbspn chopped coriander leaves

1/4 tspn turmeric powder

1/4 tspn cumin powder

1/4 tspn Elachi powder

1/4 tspn Garam masala

1 small onion finely chopped

Step2:

2 beaten egg white

1/2 cup of bread crumbs

Now in a mixing bowl mix all the Step1 above ingredients. If the mix becomes too loose try and add bread slices as a binder. Now shape it the way you want. I shaped it round as its easy. Now dip the cutlet in the egg dust it on the bread crumbs & shallow fry it for about 5 mins till its browned well. Some deep fry this but I prefer to shallow fry.

Fish masala wrapped in banana leaf!

For this dish you can use any fish. I used Seer Fish its called as Tengeri in Singapore. Pomfret will be best for this recipe.
Ingredients:
-1 Onion,
-3 cloves of garlic
-one inch ginger
-1 table spoon oil
-1/4 spoon tamarind paste
-one spoon chili powder
-1/4 turmeric powder
-1/4 jeera powder
-1/4 coriander powder
-Fry onion, ginger, garlic till light brown and blend it in the mixer along with rest of the ingredients and make a fine paste.
-Marinate the fish in this masala and keep aside for 2 hrs.
-Wrap the fish with banana leaf (tie it or clip it with tooth pick) Shallow fry on a non stick pan and keep the pan covered.


The fish will be ready in 7 to 8 minutes.
(Optional: u can use desi ghee (clarified butter instead of oil)