Culinary Delights of Kerala

Shrimp can be made a lot of ways. This recipe is my favorite though. It goes well with rice, or as a starter. This is very easy to make. One tip while cooking shrimp - If the shrimp is over cooked it tends to become harder and will loose the softness. This recipe calls for shallots, but can use onions also. But tastes best when prepared with red shallots ( chuvanna ulli ) and coconut oil.



Ingredients:
Cleaned, Deveined Shrimp - Abt 60-80
Shallots- 7-8 med size
Tomato - 1
Curry Leaves - plenty
Coconut Oil ( preferred) /Olive oil - 2-3 tbsp

For Marinating:
Garlic paste - 1tsp
Ginger paste - 1tsp
Chilli powder /Fish Masala - 2 tsp ( Adjust hotness as u like)
Fenu Greek powder (Perum jerra powder) - a pinch
Lime Juice - 1/2 tsp
Salt - As required



After cleaning and deveining the shrimp, marinate the shrimp with all the above ingredients and keep it aside for 20-30 mnts. [Can add a drop of red food color if desired while marinating]. In a pan add 2 tbsp oil and when hot add diced shallots. After sauting for 3-4 mnts add diced tomatoes. When tomatoes are done add the marinated shrimp and the curry leaves. Cook in medium heat till the shrimp is done and gravy is thick. Do not over cook the shrimp as it tends to become hard. If masala is sticking to the pan add 1 tbsp more oil and fry for 2-3 mnts.

Fish Peera is a typical Kerala dish. It can be made with small fishes (smelt or white bait) or with tuna/sardine chunks. It is very easy to prepare and delicious too. It goes well along with tomato pachadi or simply curd/yoghurt.

Ingredients:
Fish Fillets or Tuna chunk - 1 can or 2-3 fillets
Tamarind - a small round
Small onions(shallots) – 6 nos
Ginger – 1” piece
Garlic pods – 4 nos
Green chillies – 6 nos or as reqd
Turmeric powder – ½ tsp
Curry leaves – Plenty
Grated coconut – 1 cup or as reqd
Cococnut oil – 1 tbsp
Salt – As reqd
Mustard and Red chillies for seasoning


Prepration Time : 15 mnts

If you are using small fish , clean the fish well and keep them as whole, after removing the head and tail. If using salmon or tuna chunks keep it as small pieces. Soak the tamarind in water (and microwave for 30 seconds, so tamarind will become soft) and keep it aside. Grind coconut, ginger, garlic, green chillie in mixi and keep it aside. In a bowl add fish, Grinded mixture, salt, and turmeric powder and mix well and keep aside. In a frying pan add some oil and when hot add mustard seeds. When it splutters add Red chillies, curry leaves, and then diced shallots. When shallots is fried for a few minutes add the fish mixture to the pan and stir it. Add the tamarind water, slowly, as you dont want too much sour taste to the fish. Cover the pan and keep the flames low. Let the fish get cooked, stir occasionally. Then add a little more coconut oil and then dry out any excess water.