Here Are Some Popular South Indian Seafood Recipes
Here Are Some Popular South Indian Seafood Recipes
### 1. **Meen Moilee (Kerala Fish Curry)**
- **Description:**
A mildly spiced fish curry cooked in coconut milk, flavored with turmeric, green chilies, and curry leaves. It’s a delicately balanced dish that’s creamy and delicious.
- **Ingredients:**
- 500g fish fillets (like kingfish or seer fish)
- 1 cup coconut milk
- 1 onion, sliced
- 2 green chilies, slit
- 1-inch piece ginger, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 2 tablespoons coconut oil
- Salt to taste
- **Instructions:**
1. Heat coconut oil in a dish, add mustard seeds, and let them splutter
2. Add sliced onions, green chilies, ginger, and curry leaves. Sauté until the onions turn translucent.
3. Add turmeric powder and mix well. Add the fish pieces and sauté gently for a minute.
4. Pour in the coconut milk and simmer on low heat until the fish is cooked through.
5. Season with salt and serve hot with steamed rice or appam.
### 2. **Chettinad Fish Fry**
- **Description:**
A spicy and aromatic fish fry from the Chettinad region, made with a blend of freshly ground spices and curry leaves. It’s a favorite among seafood lovers for its robust flavors.
- **Ingredients:**
- 500g fish fillets (like tilapia or pomfret)
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon lemon juice
- Salt to taste
- Curry leaves
- Oil for frying
- **Instructions:**
1. Grind fennel seeds and cumin seeds into a coarse powder.
2. In a bowl, mix red chili powder, turmeric powder, black pepper powder, ground spices, ginger-garlic paste, lemon juice, and salt.
3. Marinate the fish fillets with this spice mix for at least 30 minutes.
4. Heat oil in a pan, add curry leaves, and fry them until crisp. Remove and set aside.
5. In the same pan, fry the marinated fish fillets on medium heat until they are golden brown and cooked through.
6. Garnish with the crispy curry leaves and serve hot with lemon wedges and onion rings.
### 3. **Prawn Masala (Erachi Varuthathu)**
- **Description:**
A flavorful and spicy prawn dish cooked with a blend of spices, tomatoes, and coconut, typical of Kerala cuisine. It’s a rich and satisfying dish that pairs well with rice or roti.
- **Ingredients:**
- 500g prawns, cleaned and deveined
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup grated coconut (optional)
- 2 tablespoons coconut oil
- Curry leaves
- Salt to taste
- **Instructions:**
1. Heat coconut oil in a pan, add curry leaves, and sauté until fragrant.
2. Add finely cleaved onions and sauté until brilliant brown.
3. Add ginger-garlic glue and sauté until the crude smell vanishes.
4. Add chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes turn soft and the oil isolates.
5. Add the prawns and sauté for a few minutes until they turn pink.
6. If using, add the grated coconut and cook for another 5 minutes on low heat until the prawns are well-coated with the masala.
7. Serve hot with rice or chapati.
### 4. **Mangalorean Fish Curry (Meen Gassi)**
- **Description:**
A spicy and tangy fish curry from Mangalore, made with freshly ground spices, tamarind, and coconut milk. It’s rich, flavorful, and best enjoyed with steamed rice.
- **Ingredients:**
- 500g fish (like mackerel or kingfish)
- 1 cup grated coconut
- 1 onion, chopped
- 2 tablespoons tamarind pulp
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoons coconut oil
- 10-12 curry leaves
- Salt to taste
- **Instructions:**
1. Grind the grated coconut, red chili powder, turmeric powder, coriander seeds, and cumin seeds into a smooth paste.
2. Heat coconut oil in a pan, add chopped onions and curry leaves, and sauté until the onions turn golden brown.
3. Add the ground coconut paste and sauté for a few minutes until the raw smell disappears.
4. Add tamarind pulp, salt, and enough water to make a curry. Bring to a boil.
5. Add the fish pieces and simmer on low heat until the fish is cooked through.
6. Serve hot with steamed rice or neer dosa.
### 5. **Crab Masala (Nandu Masala)**
- **Description:**
A robust and spicy crab dish from Tamil Nadu, cooked with a blend of spices, onions, and tomatoes. It’s rich in flavor and is often enjoyed with rice or bread.
- **Ingredients:**
- 500g crab, cleaned and cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1 teaspoon fennel seeds
- 1 tablespoon coriander powder
- 2 tablespoons oil
- Curry leaves
- Salt to taste
- **Instructions:**
1. Heat oil in a pan, add fennel seeds and curry leaves, and sauté until fragrant.
2. Add finely hacked onions and sauté until brilliant brown.
3. Add ginger-garlic glue and sauté until the crude smell vanishes.
4. Add chopped tomatoes, red chili powder, turmeric powder, black pepper powder, and coriander powder. Cook until the tomatoes turn mushy.
5. Add the crab pieces, blend well, and cook covered for 10-15 minutes until the crab is cooked and covered with the masala
6. Serve hot with steamed rice or parotta.
These South Indian seafood recipes are full of bold flavors and aromatic spices, making them a true delight for seafood lovers.
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