Achu's Recipes

Ingredients Canned Tuna - 400 gms: Onion (medium size ) - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Garlic - 1 tsp (finely chopped) Coriander Leaves - 1 tsp (finely chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Pepper Powder - 1 tsp Garama Masala - 1 tsp Potato (medium size) - 2 nos: (boiled) Egg - 1 (beaten) Salt - as required Bread Crumbs - as required Oil - as required Preparation Method Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water. Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till  onion become translucent. Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min: Add drained tuna, mix well and saute in medium flame for 5 mins: Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly. Crush the boiled potato, add to the tuna mix and c...

Fish and chips can be considered as a complete meal consisting of fried fish in batter, served with chips. Thich fish fillets without bones are ideal for making this meals. You can serve 2 adults with the measurements given below. Ingredients Codd Fish Fillet - 250 gms: All-purpose Flour - 1/2 cup + 3 tbsp Corn Flour - 1/2 cup Beer or Sparkling Water - 150 - 200 ml Potato - 2 large Green peas (Frozen) - 1 cup Butter - 2 tbsp Mint Leaves - 1 tbsp (finely chopped) Paprika Powder - 1 tsp Salt - as required Pepper Powder - 2 tsp Oil - as required to deep fry Preparation Method Fish Add all-purpose flour and corn flour to a large mixing bowl. Gradually add beer or sparkling water and prepare a thick batter. Batter should be thick and smooth enough to coat over the fish. Add salt, 1/2 tsp paprika powder and 1tsp pepper powder, mix well and keep aside. Clean the fish fillets, pat dry with kitchen towel to remove excess water (make sure that the fillets are dry). Cut the fillets into 1inch wid...

Grilled Fish with Sautéed Vegetables can be enjoyed as a complete healthy meal. As we are not using oil and spices it can be enjoyed by family members of any age group. Ingredients Whole Fish (Sea Bass or Sea Bream) - 2 medium size  Ginger - Garlic Paste - 2 tbsp Lemon Juice - 2 tbsp Crushed Pepper - 3 tbsp Lemon - 1 big (cut into round slices) Tomato - 1 big (cut into round slices) Mix Vegetables (Carrot, Beans, Broccoli, Cauliflower, Asparagus, Onion) - 2 cups Butter - 1 tbsp Salt - as required Preparation Method Clean the fish and pat dry with a kitchen towel to remove excess water. Make 3-4 slits on each side of the fish. Marinate the fish with ginger-garlic paste, lemon juice, pepper powder, and salt and keep aside for 1-2 hours (refrigerate the marinated fish overnight for better results). Preheat the oven at 200 degrees C for 10 mins: Line the sliced lemon and tomatoes on the baking tray and place the fish over that. Bake the fish for 20-25 mins: at 200 degrees C, flipp...

Karimeen which is also known as Pearl spot fish and it is 'state fish of Kerala' and is considered a delicacy. Ingredients Karimeen / Pearl Spot Fish - 1/2 Kg (2-3 medium sized) Ginger - 2-3 tbsp Garlic - 2 bulb (cleaned) Black Pepper - 2 tbsp Shallots - 3-4 (cleaned) Red Chilli Powder - 2 tbsp Turmeric Powder - 1/2 tsp Salt - as required Curry Leaves - as required Coconut Oil - as required Preparation Method Clean the fish, remove the scales and wash with diluted vinegar, make slits in the flesh and keep aside to remove excess water. To the chutney jar of the mixer add ginger, garlic, shallots, red chilli powder, turmeric powder, hand full of curry leaves, salt and grind to a smooth paste by adding water 1-2 tbsp water.  Transfer the chilli paste to the mixing bowl, add 2tbsp coconut oil and combine well. Marinate the fish with chilli paste and keep aside for half an hour. Heat coconut oil (as required to deep fry the fish) in a wide bottom pan and ad...

Ingredients Prawns – 500 gms (cleaned and deveined) Turmeric Powder – 1/ 2 tsp Pepper Powder - 1 tsp Ginger-Garlic Paste - 1/2 tsp Basmati Rice – 2 cups Onion -3 (finely sliced ) Ginger – 1 (medium piece) Garlic cloves – 10 nos: Chilli Powder – 1/2 tsp Green Chilli – 1no: Coriander Leaves (chopped) - 2tsp Mint Leaves (chopped ) – 2tsp Cardamom – 4nos: Cloves - 4nos: Cinnamon – 4 (1"  piece) Star anise – 2nos: Ghee – 4 tsp Salt - as required Preparation Method Marinate prawns with salt, pepper powder, turmeric powder and ginger-garlic paste for half an hour . Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying. Make a smooth paste of ginger, garlic, green chilli and chilli powder. Finally add chopped coriander leaves and mint leaves. Just crush it and keep aside. In pressure cooker bring ghee to heat, splutter cardamon, clove, star anise and  cinnamon . Add onion and saute well. Add ginger-garlic-c...

Chilli-Honey Prawns is a simple, easy to make and delicious side dish for noodles or fried rice. Ingredients Prawns - 500 gms: (cleaned) Red Chilli Power - 2 tsp Pepper Powder - 1 tsp Turmeric Powder - 1/2 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 medium (cut into cubes) Garlic - 1 pod (peeled and cut into cubes) Capsicum - 1 small (cut into cubes) Honey - 3 tbsp Oil - 3-4 tbsp Salt - as required Preparation Method Marinate the prawns with 1 tsp chilli powder, pepper powder, turmeric powder, ginger-garlic paste and salt and keep aside for 30mins: In pan bring oil to heat and shallow fry the marinated prawns for 4-5mins: and keep aside. Add garlic to the pan and saute till the raw smell goes off. Add onion and saute till onion become transparent. Add capsicum and saute for 2-3mins: Mix honey and 1tsp of red chilli powder and add to the pan and mix well. Add prawns, mix well. Adjust the salt and cook for 4-5mins: in low flame keeping the lid closed. Mix ...

Ingredients Rice Flour - 2 cups Prawns - 1/2 Kg Chilli Powder - 1 tbsp Ginger - 1 tsp (finely chopped) Garlic - - 1 tsp (finely chopped) Grated Coconut - 1 cup Oil - 3 tbsp Mustard Seeds- 1/2 tsp Salt - as required Curry Leaves - as required (chopped) Banana Leaves - as required (cut into palm size pieces) Preparation Method Boil 3 cups of water with enough salt; add rice flour, mix well and switch off the flame and keep aside to cool down. In a wok bring oil to heat, splutter mustard seeds. Add ginger, garlic, curry leaves and saute. Add onion and saute till onion become slight brown in color. Add chilli powder and saute for 2mins: in low flame. Add prawns (if prawns is big in size, chop them), add 1/4 cup water, mix well and cook till prawns are done (about 5 mins:). Add grated coconut to the cooked prawns and saute till the water evaporates completely. In a steamer bring water to boil. Mix the rice flour well with your hands to make a smooth dough and m...

Meen Kizhi / Fish Kizhi is a Malabar special spicy dish. This is a dry side dish and we steam cook the fish in plantain leaf along with other ingredients.  We got a chance to try this dish in a food fest, but didn't get the recipe from there.. :( After an elaborated search, I got a recipe of Meen Kizhi, but that doesn't contain coconut. The one we had was having coconut, small onion and all... So I modified the recipe in my own way to get the same taste of that we had.... Luckily, that was a great success.... Sharing with you the Meen Kizhi recipe that I modified and tried.... :) Ingredients Fish (soft fleshed, preferably bone-less) - 1/2 kg Lemon Juice - 1 tbsp Tamarind - 1 Gooseberry size (here we are using the tamarind, which we use in sambar and dry coconut chutney) Small Onion /Shallots (finely chopped)  - 1 cup Grated Coconut - 1 cup Garlic - 2 pod (chopped) Ginger (chopped) - 1 tbsp Green Chilli - 2-3 nos: (chopped) Crushed Pepper - 1 tbsp Crushed Red C...

Ingredients Netholi / Kozhuva ( Anchovies ) - 1/2 kg (cleaned) Kudampuli ( Malabar Tamarind/ Fish Tamarind ) - 2 pieces Pear Onion / Shallot - handful (cleaned and chopped) Onion - 1 nos: ( chopped) Coconut - 1/2 (grated) Green Chili - 4-5 nos: (cut into 2-3 pieces) Ginger - 1 medium piece (finely chopped) Curry Leaves - 2-3 stems Water - 1/4 cup Coconut Oil - 2 tbsp Salt - as required Preparation Method In a clay cooking pot mix fish, kudampuli, onions, coconut, green chili, ginger, curry leaves, water and salt with hands and keep aside for 5-10 mins:. Cook in high flame till the water starts to boil. Once water starts to boil, lower the flame and close the pot with a lid (preferably clay lid). Cook for 8-10 mins, stirring once of twice. Once the fish is cooked, keep the lid open and cook for 2-3 mins: to evaporate the excess water. Switch off the flame, add some curry leaves and coconut at the top of the fish and keep the lid closed for 5-10 mins: Re...

Ingredients Dried Shark - 100 gms Pepper Powder - 1 tsp Red Chili Powder - 1/2 tsp Turmeric Powder - a pinch Grated Coconut - 1 cup Small Onion - 12-15 nos: Red Chili - 4-5 nos: Oil - to fry Salt - as required Curry Leaves - 4-5 stems Preparation Method Cut shark into small pieces and soak in water for 4-5hrs to remove the excess salt. Remove the fish from water and add pepper powder, turmeric powder, chili powder and mix well and keep aside for 15mins:. In a pan heat oil and fry fish in medium flame turning in between. Remove fish from oil and put in a tissue to remove excess oil. Fry the red chilies in the same oil and keep aside. Crush the grated coconut and red chili and keep aside. Crush small onions and curry leaves and keep aside. Mince the fried fish and keep aside. In a large bowl and minced fish, crushed coconut, red chili, small onion, curry leaves and mix well. Add salt if required (before adding salt, taste to check whether enough salt is there). Unakka Sravu Chutney taste...

Ingredients Parava - 1/2 Kg Red Chili Powder - 2 tbsp Pepper Powder - 1 tbsp Turmeric Powder - 1/2 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Oil - to fry Preparation Method Clean the fish and make some slit on it. Mix red chili powder, pepper powder, turmeric powder, salt and ginger-garlic paste to make a thick batter (sprinkle some water or oil if required). Add the fish to the mix and mix well. Apply the chili mix into the slit. Keep the fish in refrigerator for 30mins:. In a deep frying pan bring oil to heat. (Add oil, so that the fish must be fully dipped in). Add fish and fry in medium flame till both the sides becomes slight brown. Parava fry is ready to be served with rice.

Ingredients Fish - 1/2 Kg Chili Powder - 3 tbsp Turmeric Powder - 1/2 tsp Fenugreek Powder - 1 tsp Coriander Powder - 1tbsp Garlic - 1 clove (Peeled & chopped) Ginger - 1 medium piece (chopped) Curry leaves - 4-5 stems Tamarind - 4-5 pieces Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Salt - as required Water - 3-4 cups Preparation Method Cut the fish into curry pieces and wash and clean. (While cleaning the fish add some vinegar/lemon juice/salt). Keep aside the fish in strainer in remove excess water from fish. In a deep pan (preferably the fish kadai made out of clay) bring oil to heat and splutter mustard seeds. Add curry leaves chopped ginger and garlic and fry for 4-5mins: in low flame. Add chili powder, turmeric powder and fenugreek powder ad fry for some more time.(Instead of these powders you can use 4tbsp Fish Masala). Once the color of the chili powder starts turning add water, salt and tamarind and bring that to boil. Add fish pieces and c...