Tomato and Fish with Coconut Milk

Coconut milk Fish Curry
Tomato and Fish with Coconut milk

In this dish, fish pieces are simmered in coconut milk which are then tempered with curry leaves providing an amazing fragrance and a delicious curry. Yes, that is how it feels like cooking fish pieces in coconut milk. Last few weeks I was trying out various recipes of fried fish. So, today I thought to have a healthy meal by avoiding oil. That is when the coconut milk fish curry came into my mind.

This is a 40 minute simple recipe of fish curry. The only time consuming part is the extraction of thick and thin coconut milk. This recipe serves 3 to 4 people. The addition of coconut milk provides a naturally sweet flavour and creamy texture to this curry.

For a sour taste, I had used tomatoes instead of kokum. I got this recipe from mom during my recent visit to my home. It was already the time for lunch and I saw that the fish pieces were not yet cooked. But, 20 minutes later I could find a mouth watering fish curry in our dining table. All the initial works like chopping of vegetables, extraction of coconut milk were completely done earlier. So, my mom could prepare the fish curry under 20 minutes.

The reason behind this taste is the boiling of fish in thin coconut milk. The fish pieces gets completely coated with the spices and coconut milk. Once the fish is cooked, switch off the flame. Tempering and adding of thick coconut milk are done later.

Check out this easy and simple fish curry whenever you want to stay away from fried foods and sauces.

Ingredients :

  • Fish pieces – 500 g
  • Onions chopped finely – 3
  • Tomatoes cut in thin round shape – 2
  • Finely chopped ginger – 3/4 tablespoon
  • Finely chopped garlic – 6 pods
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • Green chillies – 2
  • Dry red chillies – 4
  • Curry leaves – 2 sprig
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Coconut oil – 4 tsp
  • Salt – as required

Method of preparation :

  • Mix onion, green chillies, garlic, ginger and 2 tsp of coconut oil in a pan
  • Rub them using hand and add thin coconut milk to it
  • Now add fish pieces, tomatoes, salt and curry leaves and keep on fire with the lid closed
  • Boil the curry and cook the fish pieces till the oil floats on top of the curry
  • Once the fish pieces are completely cooked, switch off the flame
  • Add thick coconut milk to the curry and stir well
  • Heat remaining 2 teaspoon of oil in a tadka or small pan and add mustard seeds, fenugreek seeds, dry red chillies and curry leaves
  • Add it to the fish curry and mix well
  • Serve this delicious fish curry with boiled rice.

Tiger Prawns Fry

Prawns fry is an easy and quick recipe of prawns which is absolutely delicious and can enrich your taste buds.
Tiger Prawns Fry

Prawns are one of the main course under sea food dishes. Lots of recipes can be tried out with prawns. Prawns roast, prawns ghee roast, prawns masala, prawns fry, prawns biryani and so on. Prawns fry is the most easiest recipe where prawns can be prepared under 15 minutes excluding the time for marination.

Prawns fry is an easy and quick recipe of prawns which is absolutely delicious and can enrich your taste buds. I bet you will finish the plate in no time. There are many versions of frying the prawns. Here I had marinated the tiger prawns with a prepared masala and left it undisturbed for 30 minutes. After 30 minutes, prawns were put on to fry in hot oil.

The time consuming part is only in the cleaning of prawns. Tiger prawns are bigger in size, hence can be cleaned easily. Initially you have to remove the outer shell of the prawns. Then remove the vein on the top part of the prawns. After de-veining, you can wash and clean the tiger prawns. If you are too much aware of the fishy smell, you can use vinegar or lime juice to clean the prawns.

Prawns fry is actually a great starter. Nowadays, prawns fry occupies a major place in parties, marriage receptions, festive occasions, etc. Having hot prawns fry with a dip of tomato ketchup or mayonnaise and the sound of music in parties feels amazing right ?

The speciality of this recipe is that there are no much ingredients to prepare and chop. Only a single onion needs to be chopped. Rest is the masala preparation using powders and ginger garlic paste. The cleaned prawns are mixed well with the prepared masala. Make sure that the tiger prawns gets completely coated with this masala. Then it is kept for marination.

The most important point to be noted is about frying. Do not over fry the prawns. Prawns become harder when it is fried for a long time. Try out this easy home made tiger prawns recipe with minimum ingredients.

Ingredients :

  • Prawns – 250 g
  • Lemon juice – 2 teaspoon
  • Turmeric powder – 1 teaspoon
  • Kashmiri chilli powder – 1 teaspoon
  • Pepper powder – 3/4 teaspoon
  • Ginger garlic paste – 2 teaspoon
  • Salt – as needed
  • Oil – 2 tablespoon
  • Onion chopped – 1
  • Vinegar – 1 tablespoon
  • Coriander leaves – to garnish

Method of Preparation :

  • Wash, clean and de-vein the prawns
  • Use vinegar and little salt to remove the fishy smell
  • Take a mixing bowl and add the tiger prawns
  • Now add turmeric powder, kashmiri chilli powder, pepper powder, lemon juice and ginger garlic paste to the bowl
  • Add required salt and mix this masala with the tiger prawns evenly
  • Keep aside to rest for 30 minutes
  • Heat oil in a kadai and add the marinated tiger prawns to it
Tiger prawns frying
  • Once the prawns starts to swirl, add chopped onions and saute well
  • Continue to fry again and when the prawns are completely swirled up, you can switch off the flame
  • Transfer the fried tiger prawns to a plate and garnish it with coriander leaves
Tiger Prawns Fry
  • Serve hot with rice, ghee rice, or as starter.
Tiger Prawns Fry

Crab Roast

Crab Roast
Crab Roast

This is an aromatic and flavorful recipe of crab which is very easy to prepare and incredibly delicious in taste. Crab roast is one of my favourite recipe among sea foods. Cleaning of crab is a bit difficult process. But this tedious process turns worth when you taste this scrumptious crab roast. Nowadays, cleaned and processed crabs are available in markets.

The love for crab curry was accompanying me since childhood. My grandmother used to prepare this dish more often as her house was in Ernakulam, where they get lot of fresh and fleshy crabs. She also taught me how to eat the crab without wasting a single piece of meat inside.

This recipe of crab can be easily made with the ingredients available in your kitchen itself. There are many recipes for crab using coconut, coconut milk, etc. which will be shared later to you. So, today I have adapted this recipe from my mom and I am sure that it will suite everyone’s taste and make your tastebuds happy.

I had used kudampuli ( also known as kerala tamarind) in this recipe. Kudampuli is commonly used in the kerala and karnataka recipes. If you find difficult to spot kudampuli in your place, you can go with normal tamarind or kokum.

This is a mildly spicy recipe and if you want to make it more spicier, you may adjust the pepper powder accordingly. Checkout this absolutely delicious and unbeatable recipe of crab roast at your home also.

Ingredients :

1. ) Cooking of crab :

  • Crab, cleaned and chopped – 500 g
  • 1″ piece ginger crushed
  • Kudampuli ( Kerala tamarind ) – 2
  • Salt – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Water – 1 glass

2. ) Preparation of masala :

  • Chopped onions – 3
  • Tomato, chopped – 1
  • Green chillies – 2
  • Garlic, crushed – 6 pods
  • Shallots, crushed – 8 to 10
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1 tablespoon
  • Kashmiri chilli powder – 1 tablespoon
  • Pepper powder – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – 3 tablespoon

Method of preparation :

  • Pressure cook the crab by adding crushed ginger, kudampuli, salt and turmeric powder with 1 glass of water
  • Adjust the flame to low, cook the crab for 5 minutes and then switch of the flame
  • Wait for the pressure to release naturally
  • By that time, heat oil in a kadai and add coconut oil
  • Add chopped onions and saute till the onion becomes translucent in colour
  • Now add crushed garlic and shallots to the onion
  • Then add tomato and green chillies
  • When the raw smell is gone, add turmeric powder, coriander powder, kashmiri chilli powder and pepper powder to it and saute properly
  • Next add the cooked crab pieces to the prepared masala
  • Mix well and make sure that the crab pieces gets completely coated with the masala
  • Close the lid and cook in low flame for 5 to 6 minutes
  • Adjust the seasonings as per your taste
  • Switch off the flame and garnish the crab roast with curry leaves
  • Transfer to a serving plate and serve hot with rice, chapatis or appam.

Clam roast | Kakka irachi roast

Clam Fry
Kakka irachi roast

The flavour of most food improves with cooking : Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches breakdown into sweeter sugars, tough fibres weaken, textures firm, and excess moisture is driven off. This is not true in the case of shell fish such as clams.

Clam meats are usually found in the coastal areas of India. Clam meats are also known as kakka irachi. This is an easy recipe of kakka or clam, where the kakka is fried along with the spices.

Clam meats which are available in markets are devoid of shells. The only thing you have to take care is to remove the dark matter in the clam by slightly pressing on the clam and expelling it out. Once the dark matter is removed, clean the clam by washing under running water for 3 to 4 times.

Clam meats are rich source of iron, omega 3 and highly nutritious. Clam meats are available in different sizes. The smaller the clams, the tastier will be your dish. Do check the recipe of clam or kakka irachi and try once in your home.

Ingredients :

1.) Cooking of clam meat

  • Clam meat / Kakka irachi, cleaned – 500 g
  • Crushed ginger – 1 inch piece
  • Crushed garlic – 8 pods
  • Pepper powder – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – 1 teaspoon

2.) Frying of clam meat

  • Onion, medium size chopped – 3
  • Green chillies, chopped – 2
  • Turmeric powder – 1/4 teaspoon
  • Kashmiri chilli powder- 2 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala powder- 1 teaspoon
  • Pepper powder- 1 teaspoon
  • Curry leaves – 2 sprig
  • Oil – 3 tablespoon

Method of preparation:

1.) Cooking of clam meat :

  • Wash and clean the clam meat properly
  • Pressure cook the clam by adding ginger, garlic, turmeric powder, pepper powder and salt along with half cup of water
  • Wait for 2 whistles and let the pressure release naturally.

2.) Frying of clam meat :

  • Heat oil in a kadai and add onions to it
  • Add green chillies and saute till the onion becomes translucent
  • Now add turmeric powder, kashmiri chilli powder, coriander powder, garam masala powder and pepper powder to it
  • When the raw smell of the powders are gone completely, add the cooked clam meat to the prepared masala
  • Fry the clam meat in this same kadai till the colour of the clam becomes dark brown
  • Add additional pepper powder and salt, if required
  • Garnish the clam fry with curry leaves
  • Serve hot with rice.

Kerala Fish Curry

Fish Curry

Mackerel fish is very common among the seafood lovers. Mackerel fishes are rich in antioxidants and omega-3. This fish belongs to the category of super fish, since it has an impressive 2.6 g of Omega-3 fatty acids per 100 g. Mackerel is one of the healthiest oily fish.

This small fish has a creamy, slightly salty flavour. Sturdy or firm fleshed, it can be used to prepare curries, barbecued or grilled whole.

This is a recipe of Mackerel fish which goes well with boiled rice and tapioca. As mackerel cooks very fast, this tangy curry can be easily prepared. The addition of kudampuli to this curry provides a tangy taste to the curry, so that everyone will definitely love it.

The total preparation time is only 30 minutes, excluding the cutting and cleaning of the mackerel fish. Once the fish is cleaned, you can cut it into two or three pieces. It is better to cook this curry in earthernware to get the complete flavour of curry. The addition of coconut oil in the final stage provides a distinct taste and smell to this curry.

Here is the recipe of simple, easy and delicious kerala Fish Curry. You can also substitute the mackerel fish with any other fish, if it is not available. Then follow the same recipe as below.

Kottayam fish curry

Ingredients :

  • Mackerel – 500 g
  • Coconut oil – 3 tablespoon + 2 teaspoon
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Garlic- 8 pods, finely chopped
  • Ginger – 1 inch piece, chopped
  • Shallots – 15, peeled and thinly sliced
  • Green chillies – 2
  • Curry leaves – 2 sprig
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder – 2 tablespoon
  • Coriander powder- 2 teaspoon
  • Kudampuli, soaked in water – 2
  • Salt – 2 teaspoon, adjust as per your taste
  • Water – 2 cups

Method of preparation :

  • Clean and cut the mackerel by making small slits on the fish
  • Heat oil in a earthernware kadai
  • Sputter mustard seeds and fenugreek seeds
  • Add shallots,ginger,garlic,green chillies and curry leaves to it
  • Add salt and saute well
  • Take a bowl and mix turmeric powder, kashmiri chilli powder and coriander powder
  • Add water to it so that it becomes a paste
  • Once the shallots becomes translucent, add the powder paste to it in low flame
  • Saute this for 5 minutes until the raw smell of the powders are gone completely
  • Now add the kudampuli and water to the kadai
  • Once the water starts boiling, add the fish pieces to it
  • Cook and cover on low or medium flame for 10 minutes
  • You can either swirl the pan or stir slowly, so that the fish pieces are not broken
  • When the fish is cooked, open the kadai and add 1 teaspoon of coconut oil to it
  • Switch off the flame, after some time you can see that the gravy has thickened
  • Serve hot with rice or tapioca.

Grilled Fish

Grilled Fish

Grilled fish tastes excellent. In grilling the food to be prepared is placed on a grill (barbecue grill) and is cooked by radiating heat.

We need to marinate fish before grilling. The  fish can be steeped with a rich-tasting “marinade”. This marinade can give an aromatic and flavourful coating to the fish.

White fishes are excellent for grilling. The commonly used fishes are sea bass, halibut, mahi-mahi, escolar, wild cod, etc. Whole fillet or larger pieces of fishes can be used for grilling.

In this recipe, a flavourful paste is prepared and the fish is completely coated with this paste. After coating, the marinated fish is allowed to rest for 30 minutes. After 30 minutes, you can preheat the oven and grill the fish.

Oven grilled fish


  • Fish – 1 medium size
  • Ginger garlic paste – 1 teaspoon
  • Shallots – 6
  • Curry leaves – 1 sprig
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder- 1.5 teaspoon
  • Pepper powder- 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Salt – 1 teaspoon (adjust as per your taste)
  • Oil – 1 teaspoon

Method of preparation:

  • Wash and clean the fish thoroughly, by putting cuts on it
  • Using a mixer, grind the shallots and curry leaves
  • Take a bowl and then add turmeric powder, kashmiri chilli powder and pepper powder
  • Add ginger garlic paste and grinded shallot paste
  • Add salt and lemon juice also
  • Now, apply this prepared masala over the fish
  • Make sure that the masala is applied inside the cuts and both sides of the fish evenly
  • Marinate the fish and allow it to rest for half hour
  • Brush oil on both sides of the fish and oven plate inorder to avoid sticking of fish
  • Preheat the oven for 10 minutes and then grill the fish for 30 minutes
  • Grill on both sides, until the fish becomes golden brown in colour
  • Garnish the fish using parsley leaves, onion, etc
  • Squeeze a lemon on the top of fish, if you like a tangy taste
  • You can also add your favourite vegetables into the oven pan for grilling along with the fish.