Archive for the ‘Seafood’ Category

Instant Fish Pickle

I can never forget our good old hostel days when our senior Jeena used to bring fish pickle from her house. I never bothered to take down the recipe at that time as i was only engaged in eating how much ever possible. Later on it was from a book written by “Thankam philip”, i came to know about the recipe. Well i have done only by keeping the ingrediants in mind. It is not the exact version. I had posted this recipe in pachakam.com long before, so donot have a picture of it.

Fish fillets diced into cubes – 3 fillets
Vinegar – 4 tsp
Water(boiled n cooled) – 1/4 cup
Mustard seeds – 1/4 tsp
Curry leaves
Oil – req for frying
For Gravy:-
Garlic paste – 4 tsp
Ginger paste – 4 tsp
Chilly powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Fenugreek(Uluva) powder – 1/4 tsp
Asafoetida(Kayam) – A pinch
Salt – As reqd

  • Marinate the fillets with 1/4 tsp of chilly powder, turmeric powder, pepper powder and salt.

  • Shallow fry them in oil.

  • Mix together the ingredients for the gravy to form a thick paste using 2 tsp of vinegar instead of using water.

  • Heat oil in a pan. You can use the remaining oil used for frying.

  • Splutter mustard seeds. Add curry leaves to it.

  • Add the gravy mix into the pan.

  • Saute for 4 – 5 mins, until oil separates out.

  • Add water.

  • Add the fried pieces into the gravy  and allow it to cool.

  • After it is cooled, transfer it to a tight jar and add vinegar to it if required.

:- This pickle is instant to use.:- It can be stored for 2 to 3 months.
:- Any fleshy fish can be used, generally tilapia, king fish and salmon fillets are used. Prawns are also used.

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For me cleaning mussels seem to be a tedious job until i found here, which found to be very simple in cleaning and removing the flesh. The flesh was given a second wash for any unseen dirt or debris.

Mussels(Kakka irachi) – 250 gms
Grated coconut – 1 cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/4 tsp
Green chillies – 2 nos
Curry leaves – A few
Mustard seeds – 1/4 tsp
Salt – As reqd
Oil – As reqd


  • Marinate washed and drained mussels with the paste and all powders along with salt.

  • Heat oil in a pan.

  • Splutter mustard seeds.

  • Add curry leaves, green chillies and marinated mussels to it and fry them for 5 mins.

  • Add grated coconut and stir for 2 more mins until everything is blended well.

Serve with rice and moru curry. 


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