Thursday, July 16, 2009


Kudampuli / gambooge is a type of tamarind which we use in kerala to make fish curry. As a sour agent we use tamarind / tomato / lime juice / raw mango / ilumpan puli / kudampuli. Here i am using kudampuli to make this delicious fish curry.
 This is a best combination with rice, appam, kappa and bread.

Ingredients :

Pomfret/King Fish : 1/2kg
Shallots : 5 +2,chopped
Ginger : 1/2 inch piece, chopped
Green Chilli : 2, chopped
Curry leaves : 2 springs
Turmeric Powder :1/4tsp
Chilly Powder : 1 1/4tsp
Coriander powder : 1/4tsp
Gambooge : 1 1/2 pieces
Coconut Oil : 1tsp
Fennel : 1/4tsp(optional)
Coconut milk :1st, second and third extract from half coconut

Method :

1. Using a mixer grinder, crush together 5shallots, ginger, green chillies, curry leaves.

2. In a clay pot, combine coconut milk along with the paste of shallots (step 1), turmeric powder, chilly powder, coriander powder, gambooge and salt . Heat on medium flame.

3. When it boils add fish pieces and boil for 20minutes.

4. In a tadka pan heat coconut oil and add chopped shallots. Saute well till it becomes golden in color. Add this to hot fish curry and combine well.

5. serve hot with rice / appam / kappa :)

Note : 1) Soak gambooge in warm water for 15minutes and then clean under running water. 2) If you like the flavor of fennel, add it in first stem to make a rough paste with shallots and follow the following instructions.

Wednesday, July 8, 2009


Hello fellow bloggers......

I am back after a long break (was out of coverage area)...hope everyone was busy cooking and didn't notice my absence?? I am just going over all the lovely posts and i realized how much i have missed....... It's nice to be back :) let me celebrate that feeling by posting one of my favorite snacks.

Ingredients :

Prawns : 250gm, Medium sized, deveined
Chillli Powder : 2tsp
Turmeric Powder : 1/4tsp
Garam Masala : 1/2tsp
Lime juice : 2tsp
Coriander leaves : 1bunch
Ginger: 1/2inch piece
Garlic :3cloves
Green Chilli :1
Bread Crumbs : 1Cup
Egg white : 1/2 Cup
Refined Oil

Method :

1. Make a paste of
Chillli Powder, Turmeric Powder, Garam Masala, Lime juice, Coriander leaves, Ginger, Garlic and Green Chilli.

2. Marinate Prawns in the masala paste for minimum 3hours.

3. Now insert a toothpick from top of the prawns till end in lengthwise. [You should be careful while inserting toothpicks].

4. Dip each Prawn sticks in egg white and roll it over the bread crumbs. Place it on a plate and continue the same for remaining prawns.

5. In a Saucepan heat oil and place each prawn sticks.

6. Golden fry each prawn sticks and serve hot with ketch up or mayonnaise.