Joined: 05 June 2006
Posts: 3755
Dear Thamil, do try this method also.
DRIED FISH CURRY
Ingredients
10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
cup coconut milk (optional )
Method
Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.
Note: Normally the dried fish curry will be a bit watery.
The following 1 member(s) liked the above post:
niketan,
Joined: 05 June 2006
Posts: 3755
Try this spicy fried chicken
Ingredients
5–6 whole chicken thighs
Marinade
2–3 cloves garlic, crushed
1 tbsp coriander powder
Freshly-squeezed juice of 2 large limes
1 tsp salt
4–5 tbsp chili paste
8 shallots
1 heaped teaspoon turmeric powder
Ground finely
1 cm ginger
2 cm galangal
2–3 lime leaves, finely sliced
2–2 tbsp sugar
1 tsp salt
250ml thick coconut milk
Method
Towel-dry the chicken legs thighs. Make 1–2 slits lengthwise on them. Rub with combined marinade ingredients and leave in an airtight container in the refrigerator for several hours.
Deep-fry chicken until chicken is cooked through or dark golden brown.
Joined: 30 October 2006
Posts: 443
Joined: 05 June 2006
Posts: 3755
Try this Sri Langkan dish.
SEENI SAMBAL
Ingredients:
800 grmd onions sliced.
500 grms Maldives fish..pounded to tiny bits, with a pestle.
6 tbs chillie paste
1 cup tamarind juice
1 cup coconut milk
1 cinnamon stick
1 star anise
few cloves
2 sprig curry leaves.
2 lemon grass braised
1 screw pine leaf cut into 2 inch length
2 tbs oil
salt to taste
sugar to taste.
Method:
Heat the oil and saute the spices before adding the lemon grass and screw pine leaves.
Once fragrant, add the onions and keep stirring.
When the onions turn brown, add the chillie paste.
Fry till oil rises, add the cleaned fish, and tamarind juice.
Allow the fish to cook, add salt and sugar.
Lastly add the coconut milk, and let it cook dry.
My own tip... soak the pounded fish in boiling water.
Wash and clean, to get rid of the smell.
us]
We call this Masi Karuvaadu.
This is how the dried Maldives fish looks like.
Joined: 05 June 2006
Posts: 3755
Cucur Badak ( Spicy Sweet Potato Balls)
Ingredients :
For the dough
500 grms sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt
For the filling
4 cups of grated coconut
1/2 cup of dried shrimps
1 garlic*
3 shallots *
6 fresh red chillies*
1 lemon grass (use only the white part)*
1 1/2 teaspoon tumeric powder
5 slices of peeled fresh ginger*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil
Method:
For the dough
Boil the sweet potatoes in hot boiling water for 15 minutes.
Peel the skin off the boiled sweet potatoes and mash them in a big bowl
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn't be too sticky. If too sticky, add more flour to the mixture.
For the filling
Pound all the (*) ingredients.
Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well.
Add in salt and sugar to taste.
Set aside and let it cool.
To make the balls.
Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough.
Heat oil and fry till golden brown.
Joined: 07 March 2007
Posts: 7020
Joined: 30 October 2006
Posts: 443
Joined: 25 January 2006
Posts: 5627
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