Iraal Masala, Sura Puttu ,Thengai paal, Meen puli muzham

Iraal Masala, also known as Prawn Spicy Masala, is a popular seafood dish in South Indian cuisine. It is typically made by marinating prawns in a spicy blend of aromatic spices and then cooking them in a thick, flavorful sauce.

Here's a simple recipe for Iraal Masala/Prawn Spicy Masala:

Ingredients:

500g prawns, cleaned and deveined

2 onions, finely chopped

2 tomatoes, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp turmeric powder

2 tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

2 tbsp vegetable oil

Salt to taste

Coriander leaves for garnish

Instructions:

In a bowl, mix the prawns with turmeric powder and salt. Keep aside for 10-15 minutes.

Heat oil in a pan and sauté onions till they become translucent.

Add ginger-garlic paste and cook for a minute.

Add chopped tomatoes and cook till they become mushy.

Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well.

Add marinated prawns and stir-fry for 2-3 minutes.

Add a little water, cover and cook for 5-7 minutes till the prawns are cooked.

Garnish with coriander leaves and serve hot with steamed rice or chapati.

Enjoy your delicious Iraal Masala/Prawn Spicy Masala!

Sura Puttu or Fish Puttu is a popular dish in South India, especially in the coastal regions of Tamil Nadu and Kerala. It is a healthy and delicious preparation made with boneless fish, grated coconut, and a blend of aromatic spices.

Here's how you can make Sura Puttu/Fishpittu:

Ingredients:

500 grams of boneless fish (any white fish like sura or pomfret can be used)

1 cup grated coconut

2-3 green chilies, finely chopped

1 tsp ginger, finely chopped

1 tsp garlic, finely chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp red chili powder

Salt to taste

Curry leaves for garnish

1 tbsp oil

Instructions:

First, wash the fish thoroughly and pat it dry with a paper towel. Then, chop the fish into small pieces and set aside.

In a pan, heat oil over medium flame. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter for a few seconds.

Add chopped ginger, garlic, and green chilies. Saute for a minute until the raw smell disappears.

Add the chopped fish, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 5-7 minutes until the fish is cooked through.

Once the fish is cooked, add grated coconut and mix well. Cook for another 2-3 minutes until the coconut is heated through.

Remove the pan from heat and let it cool for a few minutes. Then, transfer the mixture to a food processor and pulse it a few times until it resembles a coarse texture.

Finally, transfer the fish mixture to a serving bowl, garnish with curry leaves, and serve hot with steamed rice or roti.

Enjoy your delicious and healthy Sura Puttu/Fishpittu!

Thengai paal meen curry is a delicious South Indian dish that features fish cooked in a spicy coconut milk gravy. Here's a recipe to make it:

Ingredients:

500g fish (preferably a firm white fish like tilapia or cod), cut into medium-sized pieces

1 cup thick coconut milk

1 onion, sliced

2 tomatoes, chopped

3 green chillies, slit lengthwise

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp mustard seeds

2 tbsp oil

Curry leaves

Salt to taste

Instructions:

Heat oil in a pan and add the fennel seeds, cumin seeds, and mustard seeds. Once the mustard seeds start to pop, add in the onions and curry leaves and sauté until the onions turn golden brown.

Add in the ginger garlic paste and sauté until the raw smell disappears.

Add in the chopped tomatoes and green chillies and cook until the tomatoes turn mushy.

Add in the red chilli powder, coriander powder, turmeric powder, and salt. Mix well and sauté for a minute.

Pour in the thick coconut milk and mix well. Let it come to a boil.

Add in the fish pieces and let it cook on medium heat for 8-10 minutes or until the fish is cooked through.

Once the fish is cooked, turn off the heat and let it sit for 5 minutes.

Serve hot with steamed rice or chapati.

Enjoy your Thengai paal meen curry

Meen puli muzham is a traditional South Indian fish curry that features a thick coconut tamarind gravy. Here's a recipe for making this delicious dish:

Ingredients:

1 lb fish (kingfish, tilapia, or any firm white fish)

1 cup grated coconut

2 tbsp tamarind paste

1 onion, chopped

2 green chilies, slit

1 tsp ginger, chopped

1 tsp garlic, chopped

1 tsp mustard seeds

1 tsp fenugreek seeds

2 dried red chilies

1/2 tsp turmeric powder

2 tbsp coconut oil

Salt to taste

Curry leaves

Instructions:

Clean and cut the fish into pieces. Marinate the fish with turmeric and salt for 10 minutes.

In a pan, heat 1 tbsp of coconut oil and sauté the grated coconut until golden brown. Add water and grind it into a smooth paste.

In another pan, heat 1 tbsp of coconut oil and splutter mustard seeds and fenugreek seeds. Add dried red chilies and curry leaves and sauté for a few seconds.

Add chopped onions, ginger, garlic, and green chilies, and sauté until the onions turn translucent.

Add the tamarind paste and sauté for a minute. Then add the ground coconut paste and mix well.

Add salt to taste and bring the gravy to a boil.

Add the fish pieces and simmer for 10-12 minutes until the fish is cooked and the gravy thickens.

Serve hot with steamed rice.

Enjoy your delicious Meen puli muzham!