Fish Masala

Fish Masala, a very simple and tasty dish,  packed with many flavours. This  fish masala recipe uses only basic ingredients.  and is a perfect with any meaty fish, the best is king fish. Here I have used Indian Halibut / Ayiram palli. it makes a finger-licking combo with rice, dosa or rotis.

Ingredients

Fish- 600 gms (cleaned and cut into medium pieces) 
Turmeric Powder - ½  tsp
Red Chili Powder -1 tsp
Lemon Juice - 1 tbsp
Onions – 2(chopped) 
Green Chilies - 3-4(halved lengthwise)
Ginger-Garlic Paste - 2 tsp
Tomato -1(chopped) 
Garam Masala Powder -1 tspn
Coriander Powder -1 tsp
Oil 
Coriander Leaves  
Salt to taste 

Method

Marinate the cleaned fish pieces with turmeric powder, red chili powder , lemon juice and a pinch of salt. keep aside for one hour.
Heat oil in a pan over medium flame, add onions and fry till golden brown.
Add green chilies and ginger-garlic paste to the onions. Sauté for 2-3 minutes.
Add tomato pieces and saute till the oil starts appearing
Add garam masala, coriander powder, salt and a cup of water.
Add marinated fish pieces and cook till fish is done. cook in low flame for about 8–10 minutes or until the fish pieces are covered in the gravy.
Put off the flame. Garnish the dish with coriander leaves.

Parippuvada (Lentil Fritters)

Parippuvada is a favorite tea time snack in Kerala. Nothing tastes better than a hot cup of tea and paripuvada especially on a rainy day . The combination makes you nostalgic and homesick.  out of words to explain that feeling.  

Paripuvada is crisp on the outside and soft inside. I love the smell you get when you fry these ,. Easy to make…  and this is how my mother makes it… 

Ingredients

Chana dal (kadala parippu) –  1 ½  cups
Onion – 1 big, finely chopped
Green chilli – 2-3, finely chopped
Ginger – 1 ½  tsp, finely chopped
Curry leaves – 3-4 stems, finely chopped
Kayam (asafetida) – ⅛ tsp
Salt
Oil

Method

Soak Dal for 2-3 hours.
Drain well and coarsely grind it without adding water
Add the chopped onions, green chillies, ginger, curry leaves, asafetida and salt to the dal, and combine it gently with hand.
Make small small balls, wet your hands and flatten each ball within your palms.
Heat oil in a deep pan.  When the oil is hot enough add the flattened balls.
Fry the vadas on low-medium heat, till it becomes crispy and brown.
Drain it on tissue paper, and serve with Hot tea.