Kerala 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.

Bitter gourd fry

Most of us don’t like this healthy vegetable as it tastes bitter. But frying this vegetable is a good recipe to try .Bitter gourd is cut into thin rounds, steamed and then fried in oil. Adding green chillies and curry leaves helps to reduce bitterness and get better taste. It goes well along with curd rice and also with boiled rice as side dish.

Bitter gourd has got many health benefits. It helps in blood purification and reduction in overweight, which is a serious problem nowadays. This is one of the simplest recipe of bitter gourd which you can try at your home for your loved ones.

Bitter gourd fry

 First let’s see the ingredients for this preparation.


Fresh bitter gourd – 200 g

Green chillies slit – 10

Chopped shallots – 3

Curry leaves – 2 sprig

Coconut oil – 1/2 cup

Salt powder – 1 tablespoon

Method of preparation

Wash,wipe and cut the bitter gourd into thin rounds

Mix the bitter gourd with salt and all the other ingredients,except coconut oil. Mix well with your hand and cook on low heat without using any water for 10 minutes. Take off from fire.

Frying of Bitter gourd

Heat ½ cup coconut oil. Stir in 2 tablespoon of cooked bitter gourd and fry till it becomes crisp. Remove and fry the remaining bitter gourd also the same way. The chillies also should be fried crisp. If tender chillies are used, use double the number of chillies. Don’t throw away the chillies as it is very nice to be eaten crisp with the bitter gourd.

Please note bitter gourd can be cooked and stored in the fridge for a week. It can be fried as and when required.

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.

Paneer 65

Paneer 65

Paneer 65 is a delicious starter recipe using paneer, which also belongs to the street food category. Here, the paneer cubes are marinated and fried. There are many variations for this recipe. You can either dry fry the paneer or you can mix the fried paneer with a prepared sauce.

Normally, paneer is prepared in gravy forms. But this dry recipe of paneer will be definitely loved by all, especially children. If you are in a hurry burry, and you have got paneer at your home, then this recipe is specially for you.

The total preparation time is under 45 minutes. The only time taken here is the marination time. After marination, you can either fry it in oil, or can bake it in your oven. Eventhough we are frying the paneer, the inside texture of paneer will be soft and fluffy.

Paneer 65’s are suitable for all occasions. It can be a party starter or can be a side dish for various rices. You can even prepare if for your child when they are way back to home from school.


  • Paneer cubes – 200 g
  • All purpose flour- 2 tablespoon
  • Cornflour- 1 tablespoon
  • Rice powder- 1 tablespoon
  • Ginger garlic paste – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Water – 3 tablespoon
  • Kashmiri chilli powder- 1 teaspoon
  • Pepper powder- 1/2 teaspoon + 1/4 teaspoon
  • Soya sauce – 1 teaspoon
  • Chilli sauce – 1/2 teaspoon
  • Salt- 1/2 teaspoon
  • Oil – 3 tablespoon

Method of preparation:

  • Take a bowl and add all purpose flour, cornflour and rice powder
  • Now add ginger garlic paste, kashmiri chilli powder, pepper powder,chilli sauce and soya sauce
  • Add curd,salt and water also
  • Mix everything to form a lump free batter
  • Further add the paneer cubes, so that the paneer gets coated with the prepared batter
  • Allow it to rest for 30 minutes
  • Heat 2 to 3 tablespoon of oil in a kadai and fry the paneer cubes in low to medium flame
  • Flip the paneer cubes when the base becomes golden brown in colour
  • When the other side also becomes golden and crispy, drain them to a kitchen tissue
  • Transfer the paneer 65 to a serving plate
  • Sprinkle 1/4 teaspoon of pepper powder over it, if you love to have a spicy bite.

Soya chunks potato Curry

Soya chunks potato curry

This is a very simple and easy side dish which will definitely blow your taste buds, in this season of lent. Soya chunks are also known as soya nuggets or meal makers. For all the non vegetarians, soya chunks recipe is a substitute for meat during lent seasons. Soya chunks absorbs the total flavour of the curry. Potatoes are a good combination with the soya chunks.

Soya chunks are made from defatted soya flour, after extracting the soya bean oil.  This dish is neither too watery nor too dry, it is just perfect. My mom used to experiment various recipes using soya chunks in lent seasons to substitute non veg dishes in my home. This recipe also belongs to my mom.

This is a simple recipe as it involves less chopping. The only thing you have to take care is to boil the soya chunks to make it soft and then squeeze away the absorbed water from it. Then you can directly add them to the prepared gravy. The soya chunks will now absorb all the flavours of the gravy.

This is a delicious recipe for all the vegetarians. It goes well with roti, Chappathi, flavoured rice, boiled rice, etc. Have a look at this recipe and try the same in your home also.


  • Soya chunks – 2 cups
  • Potatoes, cut into small cubes – 2
  • Onions chopped – 2
  • Green chillies- 2
  • Ginger and garlic crushed- 1 teaspoon
  • 1 Tomato and 1 onion –  ground to paste
  • Turmeric powder- 1/4
  • Coriander powder- 1
  • Kashmiri chilli powder – 1 ta
  • Garam masala powder – 1/4 teaspoon
  • Pepper powder- 1/4
  • Cornflour – teaspoon
  • Thick coconut milk – 1.5 cups
  • Coriander leaves – to garnish

Method of preparation :

  • Wash the soya chunks a couple of times
  • Boil the potatoes and soya chunks with salt in a vessel in medium flame
  • Remove the water in soya chunks by squeezing them
  • Thereafter, keep them aside
  • Heat oil in a kadai and add 2 chopped onions, green chillies and crushed ginger and garlic
  • Saute them for two minutes
  • Add onion and tomato paste to it
  • Once the onion becomes translucent, add turmeric powder, coriander powder, kashmiri chilli powder, garam masala powder, pepper powder and cornflour  to it
  • When the raw smell of the powders are gone completely, add the cooked potatoes and soya chunks
  • Further add thick coconut milk and cook the curry for three more minutes in medium flame
  • Transfer the curry to a serving plate and garnish it with coriander leaves
  • Serve hot with chappathi, poori, ghee rice, tomato rice, boiled rice, etc.

Soaking fruits for Christmas cake

Fruit soaking for cake

Christmas bells are ringing and the most wonderful time of the year has come. The spirit of Christmas has made me to try out new recipes in cakes. So,I started this month with the fruit soaking for Christmas fruit cakes. Traditional plum cake or Christmas fruit cake requires soaking of dried fruits and nuts for weeks or months in advance. If you like rich and moist fruit cake, then this recipe is for you.

This fruit mix is super easy to prepare. The only thing is you have to shop different kinds of dried fruits and nuts and then chop it into very fine pieces. Christmas cakes are very common across the globe but the timeline for fruit soaking are different in different places. Some may soak before one year, 3 months, 1 month, 2 weeks, and even 2 days in advance.

The most commonly used dried fruits are raisins, prunes, cranberries, dried cherries, candied oranges, candied ginger, dried pineapple, dried apricots, etc. You can choose them as per the market availability and your taste. Almonds, Walnuts, and cashew nuts can also be used along with these dried fruits.

Soaking can be done in rum, wine or juices. The commonly used juices for soaking are grape juice, orange juice and apple juice. But, I always do soaking in homemade wines. If you do not have wine at home, you can go for these bottle juices available in shops. The only thing to keep in mind is that you have to refrigerate the dry fruits if they are soaked in juice. If soaked in wine or rum, they can be stored outside in a cool place.

Even though it is a very simple and easy process, the whole process which starts from shopping of dry fruits to cutting them and finally soaking them takes me to a Christmas mood and it is simply amazing. Wishing you all a happy and blessed season !


  • Black raisins – 250 g
  • Golden raisins – 250 g
  • Dates chopped – 300 g
  • Tutti-frutti red,green and yellow- 250 g, each
  • Chopped cashew nuts – 200 g
  • Home made grape wine – 2 cups

Method of soaking :

  • Clean dry fruits as required, remove the stems from raisins if there are any. Also, use seedless raisins. Deseed the dates and chop them into fine pieces
  • Add all the chopped dry fruits and cashewnuts to a large glass jar or ceramic jar. Do not use any metal containers
  • Pour the home made wine to the mixture and mix them properly using a spatula
  • Cover with a lid
  • Store in a cool dark place of your kitchen
  • Stir the fruits daily so that they get evenly coated with wine
  • Then, you can use it as per your cake recipe requirements.

Notes :

  • If you want a crunchy nut in cake, avoid soaking of nuts. You can add them directly during cake baking.
  • Some recipe calls for the addition of spices powder (cardamom, cinnamon, cloves, nutmeg) also to this fruit jar. But I add this spice powder during baking, based on the recipe requirements.
  • The quantity of alcohol or juice should be just enough to immerse the dry fruits.