Monday, February 3, 2014

Netholi Fry / Podimeen Fry/ Anchovies Fry

This fries is something that i discovered by pure accident. I admit its not a very presentable dish when guests are in but it more than makes it up in the taste. This happened when i tried to fry the netholi in a manchatti. It kind of stuck to the bottom and I had to spoon it out, shredding the netholi in the process. I just threw in a lot of curry leaves and served it right away. Trust me you wil simply love this with plain rice and moru curry. 

You Need :

  • Netholi- 1 kg, cleaned
  • Masala for marination
    • Red Chilly Powder - 4 tsp
    • Corainder Powder - 2 tsp
    • Turmeric Powder - 1 tsp
    • Pepper Powder - 1 tsp
    • Salt - To Taste
    • Asafoetida -  1/2 tsp
  • Onions - 1 no, chopped, to garnish
  • Oil - To shallow fry

Method of Preparation

  • Mix all the masala with a bit of water and marinate the fish for about 1 hour.
  • Heat oil in a shallow manchatti.
  • Fry the fish in batches, adding lot of curry leaves.
  • Never mind if the fish sticks to the bottom. Use a wooden spatula to keep stirring the fish around.
  • Once it becomes nice and crispy , transfer the batch to a plate covered with tissue paper. This will help absorb the excess oil.
  • Once all the batches are done , garnish with the chopped onions and serve hot.

Saturday, February 1, 2014

Kerala Prawn Biriyani / Chemeen Biriyani

This is devised by combining 2 of my previous recipes. I just made them separately and mixed them together. And it turned out perfect surprising even me :)

Method of Preparation

  • Prepare Prawn Roast as mentioned here.

  • Prepare Aromatic Pulav as mentioned here minus the chicken.

  • Mix them both together. Tasty Prawn Biriyani is ready.
  • Serve hot with raita.