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Thenga Aracha Meen Curry/Fish Curry Kerala Style

                                                    We Keralites, love seafood a lot. We use fish curry also in wide variations such as fish in coconut paste, fried fish curry, fish in coconut milk, etc. The usage of coconut in the preparation of dishes especially fish curry, is intertwined with the region's culture and tradition. Coconut is a staple ingredient in Kerala's culinary practices. It is used in various forms coconut oil, coconut milk, etc…For the preparation of dishes, we use coconut oil, mostly.  In the olden days…people of Kerala used to eat cooked tapioca with fish curry.. especially traditional Christian families. The tradition continues even today. Here I am providing the recipe of  fish curry that is prepared using coconut paste. This dish can be served along with Kerala Puttu, Rice, and even Dosa etc. Instead   Bilim...
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Dry Prawns Stir Fry Kerala Style / Unnakka Chemmeen Fry

To purchase such a Cast iron Frying pan Click here Ingredients Dry Prawns-500 gms Chilli powder/chili flakes- as required shallots-25, thinly, sliced Curry leaves coconut oil-1 tbsp Salt - to taste                            Method: Prepare Dry Prawns:                                                                                               Dry Prawns Before Frying Clean and wash the dry prawns thoroughly. Allow them to drain completely to remove excess water content. Fry Dry Prawns: Heat coconut oil in a pan. Add the drained dry prawns to the pan and stir-fry them for a few minutes until they are almost fried. Seasoning: Dissolve salt in water and add it to the pan as required...
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Puttu-Kerala Style

          Puttu is a popular breakfast dish in Kerala. People of Kerala, often have this dish with Karutha Kadala curry(For the recipe of Kadala curry click here  Black Chickpeas curry  )or Green gram curry. It is prepared by steaming a mixture of ground rice flour and grated coconut in cylindrical bamboo or metal tubes, known as " puttu   kutti ." This cylindrical steaming process gives  puttu its distinctive shape. The rice flour is layered with grated coconut in the  puttu   kutti  and then steamed until cooked. It is served with various accompaniments such as  kadala  curry (black chickpea curry), banana, sugar, or ghee. In the past, enjoying  puttu  in village tea shops added to its cultural significance, highlighting its role as a staple breakfast option in Kerala. Puttu is known for its versatility and it can be prepared with wide variations using ragi (finger millet) flour or wheat f...
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