(Amma Cooks) Tuna Poriyal / Tuna Stir fry

I learnt this recipe from my amma when she visited us sometime back. When we went grocery shopping one day she asked me to grab a few cans of tuna. All she said was that grab some and I will teach you how to make a very simple poriyal that will pair perfectly with rasam saadam or paruppu saadam. And just as she said this stir fry comes together in a matter of minutes and is the perfect accompaniment for rasam saadam. Thanks ma for this recipe, I make this atleast once in every two weeks for the huss's lunchbox. Its one of his favorite side dishes these days.

~*What U Need*~ Canned tuna - 3 cans, drained Onion - 1, small Garlic - 3 pods, chopped Green chilli - 1,sliced Chilli powder - 1/2 tsp Coriander powder - 1 tsp Curry leaves - 1 sprig Oil - 2 tbsp Salt, pepper - to taste How I Made it: Heat oil in a pan, add the curry leaves and saute. Add the garlic and fry till golden brown. Add the green chilli and onion and fry till brown. Add the canned tuna and saute for 4-5 mins. Next add the chilli powder and coriander powder, season with salt, pepper and fry till the mixture is dry and the tuna is fried well.

Serve with rasam saadam!!!

So thats it Folks...
With Love,

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Thengai Paal Meen Kuzhambhu / Fish Curry with Coconut milk

I have never been a big fan of seafood, except for crab. Thats the main reason that you don't see that much seafood related dishes in the blog. However I have started cooking fish these days for the sake of pappu. Amma generally makes fish curry with coconut and thats how I know fish. But my MIL makes a version wherein she never uses coconut. Its just lots of tamarind and loads of pearl onions. I took a liking to that curry right from day one and I make it occasionally at home.

This is a hybrid version of my MILs fish curry. I had some coconut milk on hand which I added in the end, allowed the curry to come to a boil and viola I got a tasty curry with a very mild flavor of coconut. The coconut masks the overpowering taste of the tamarind and gives a not-too-much creaminess and sweetness to the curry. On the whole it sure is a winner to me.

~*What U Need*~ Fish - 250 gms Shallots/Pearl onions - 12 Tomato - 1 medium Garlic pods - 4 Turmeric powder - 1/4 tsp Red Chilli powder - 1.5 tsp Coriander powder - 1.5 tsp Fish curry powder/sambar powder - 1 tsp(optional) Thick Coconut milk - 1/2 cup Salt - as required Gingelly Oil - 3 tbsp Tamarind - 1 lemon sized ball soaked in 1/4 cup water Salt - to season To grind to a fine paste: Cumin seeds - 1/2 tsp Peppercorns - 1/2 tsp Red Chili powder - 1/2 tsp Coriander powder - 1/2 tsp Shallots - 5 Garlic - 3 To season: Fenugreek seeds - 1/4 tsp Mustard seeds+Urud Dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - 1 sprig How I Made it: Marinate the fish with salt, turmeric powder for 30 mins. In a kadai, add oil and when hot add the 'To Season' ingredients and fry well. Add chopped garlic pods and saute them for a minute. Add the chopped shallots and fry till golden brown. Add the spice powders and fry for 5 mins. Add the ground paste and fry till the raw smell goes off. Then add tomato and saute till the oil oozes out. Now pour the tamarind extract and bring to a boil. In low flame keep boiling till the oil separates and the curry reaches the desired consistency. Add a sprig of curry leaves and the fish pieces. Cook for few mins and then add the thick coconut milk. Cook for 1-2 mins and remove from flame.

Serve hot with white rice!!!

So thats it Folks...
With Love,

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Meen Porichathu / King Fish or Vanjaram Fry

This is a very simple fish fry with not many ingredients. Simple mix, marinate and fry. Yummy and crispy fish fry on your plate. This is amma's recipe ad we follow the same for every fish and I would say that this is a no fail recipe. After mixing and coating the fish with the marinade, amma generally refrigerates the fish till use, says that the flavor intensifies when done so. I follow her recipe to the core and hence you can try the same or skip if not needed. In both the cases, marination for 1-2 hrs is an important step.

~*What U Need*~
Vanjaram / King Fish pieces - 6

For the Masala
Red Chilli powder - 3 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Jeera / Cumin powder - 1/4 tsp
Pepper powder - a big pinch
Ginger-garlic paste - 1/2 tsp
Vinegar - 1 tsp
Salt
Oil to fry

How I Made it:
Clean the fish well. Mix all the ingredients from the masala section. Coat this masala on the fish pieces evenly. Marinate for 1-2 hours.
Deep fry in oil till evenly brown on all sides. Remove excess oil by placing on tissue paper.

Serve hot with white rice / fish biryani.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...