How To make Fish Baked In Coconut Chutney

FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE

Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats


Ingredients for Fish Curry:

- Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)

For the Tempering:
- Mustard Seeds- 1/2 tsp
- Curry Leaves- 10-15 leaves
- Green Chillies, chopped- 2-3 nos.

Onion Masala paste:
- Onion, cubed- 2 medium (150 gms.)
- Ginger chopped- 1” piece
- Garlic cloves- 6
- Cumin Seeds- 1 tsp

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp

Other Ingredients:
- Tomato purée or paste- 3 tbsp (readymade)
- Coconut Milk- 1 cup (225 ml)
- White Vinegar- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp

Preparation:

- Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
- Chop the green chillies and wash & take out the curry leaves.
- For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
- For the fish, take boneless fish fillets and cut them into thick slices.

Process:

- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
- Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
- Now add the tomato purée, give a mix and fry on low heat for 2 mins.
- Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
- Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
- Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
- Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
- Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
- Serve it with rice.



#coconutfishcurry #fishcurryrecipe #fishrecipe #fishcurry #fishincoconutmilk #bonelessfishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry

Fish curry with leftover coconut chutney..FISH RECIPES..

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Patrani Macchi recipe - The famous Parsi fish in coriander coconut chutney steamed in banana leaf

Patra Ni Machhi - This is the most wanted Parsi recipe of all times. It is very simple to make and extremely delicious to eat
This is a celebratory dish which is served at all Parsi weddings and Navjotes.
Authentically we make this with Silver pomfret, however you can make it with any fish of your choice.

Ingredients
2 medium Silver pomfrets cut in 4 to 5 large pieces
1 and 1/2 cup fresh grated coconut
1 and 1/2 cup fresh coriander
1/2 cup min leaves
6 green chillies
5 garlic cloves
1 and 1/2 tea spoon cumin seeds
2 tea spoons sugar
2 tea spoons salt
3 table spoons lemon juice
4 banana leaves cut in the centre and stem removed
Cooking twine or thread to tie the banana leaves

Mehtod
Grind to paste and make a chutney with the grated coconut, coriander leaves, mint leaves, green chillies, garlic, 1 tea spoon salt, sugar, cumin seeds and 2 table spoons lemon juice.
Refrigerate for 20 minutes, this will make the chutney thicker and the application will be better
Add 1 tea spoon salt and 1 table spoon lemon juice to the fish and rub well and keep aside. This will remove the fishy smell.
Wash the banana leaves and cut the centre stem off.
Lightly heat each leaf on the stove, as this will make the leaf soft and flexible and it will not tear while folding
Take 2 table spoons of the chutney and layer at the bottom of the leaf and place the fish on this chutney. Cover the fish with additional 2 table spoons of the chutney
Wrap this fish with the banana leaf closing all sides
Secure this with a cooking twine
Prepare the steamer, only when it is ready with steam coming out place the fish in the steamer
Steam the fish for 10 to 12 minutes
Remove and serve

Imp Note- If you need to serve the fish later and it has turned cold do not re steam it. Just place it in the microwave with the lid closed for 1 minute. This will heat the fish well and keep it moist

Green Coconut Chutney with Dosa Idli South Indian | Coriander Chutney इडली नारियल चटनी Kunal Kapur

For written recipe -

Coconut & Coriander chutney also called Green Coconut chutney uses freshly grated coconut along with fresh coriander and mint leaves. It's a very refreshing and tasty chutney and is served with a variety of south Indian meals.

#coconutchutney #greenchutney #southindian #chutney #idli #dosa #wada
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Lahori Fish Fry with Green Chutney Recipe in Urdu Hindi - RKK

Lahori Fish Fry with Green Chutney Recipe in Urdu Hindi - RKK

Ye hai meri lahori fish fry ki recipe. Umeed hai aapko pasand ayegi! Here is a link to the list of things I have bought from Amazon

Goan Coconut Chutney | Easy Breakfast, Snack Recipe

This Green, Coconut Chutney is a burst of freshness and flavour in the mouth! Coconut and Coriander come together to produce a delightful combination that will make your taste buds go yum, yum, yum!!! With a few spices, and the hit of tamarind, this tasty coconut chutney sandwich can be a solution for breakfasts, snacks and, perhaps, a light lunch.

Ingredients:
1 Medium Onion, roasted and then diced
1 Cup fresh, grated Coconut
1 Cup fresh Coriander
1/2 teaspoon Cumin Seeds
6 Black Peppercorns
4-5 Green Chilies (adjust as desired)
1/2 Ginger
2 Garlic cloves
Lemon-sized amount of Tamarind, soaked
1Tablespoon Sugar
Salt to taste

This chutney can be refrigerated for 6-7 days. Apart from being a sandwich filler, it can serve as an a condiment at meals too :)

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FISH CHUTNEY FRY / fish Coconut chutney fry

Hello everyone .
today is a special fish fry with a wonderful coconut chutney combination fry.
All must try this recipe .

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Patra ni Machhi.(Fish with green coconut chutney streamed in banana leaf)

For my Parsi brethren, the wannabe Parsi’s and the non parsi’s that love and savour our traditional foods ...... It is time for Patra ni Macchi to unfold it’s true identity in its simplicity and ease of preparation.
It took minutes to prepare, minutes to cook and seconds to demolish it
I must reiterate that this will taste best with pomfrets or even king prawns for that matter.
It’s also healthy to eat and does feel like you’re receiving a gift as it is all parcelled up to reveal the surprise.
Hope u enjoy.

Grilled Tuna with Paprika Roasted Potatoes and Cucumber Coconut Chutney

Our Grilled Tuna with Paprika Potatoes and Cucumber Coconut Chutney is the perfect meal that all of your family and friends will love! Each tuna steak is seasoned and grilled to perfection and served with our paprika baked potatoes and homemade chutney!

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Try our other SIDE DISHES that will be perfect with fish!

Quinoa Tabouli Salad


Grilled Green Beans


Ingredients
Cucumber Coconut Chutney
· ½ cup cucumber, diced
· 3 tablespoons freshly grated coconut
· 2 tablespoons green onion, chopped
· 1 garlic clove, minced
· ¼ teaspoon ground cumin
· ¼ teaspoon black pepper
· ¼ teaspoon salt
· ½ cup greek yogurt

Tuna Marinade
. 4 Tuna Steaks
· ¼ cup olive oil
· 1 tablespoon apple cider vinegar
· ¼ cup fresh parsley, chopped
· 5 leaves culantro, chopped
· 3 garlic cloves, chopped
· 1 red chili pepper, sliced
· ¼ teaspoon black pepper
· ¼ teaspoon salt

Paprika Roasted Potatoes
· 6 medium red potatoes, diced
· 1 tablespoon olive oil
· 1 teaspoon paprika
· ½ teaspoon black pepper
· ¼ - ½ teaspoon salt

Method
Step 1: To make the cucumber coconut chutney, combine the cucumber, grated coconut, green onion, garlic, cumin, black pepper, salt and yogurt in a bowl and set aside.

Step 2: To make the marinade for the fish, combine the olive oil, apple cider vinegar, parsley, culantro/cilantro, garlic, red chili pepper, black pepper and salt. Season each slice of fish well with the marinade; cover and refrigerate for 3o minutes.

Step 3: To make the Paprika Roasted Potatoes, dice the red potatoes into 1 cubes and transfer to a baking sheet. Season the potatoes with olive oil, paprika, black pepper and salt; mix well. Bake in a 400°F oven for 25-30 minutes or until golden brown. Toss the potatoes half way through the cooking process.

Step 4: Heat a skillet on high heat with olive oil. Place the tuna steaks in the hot pan ensuring that it is well seasoned (there should be enough seasoning on each steak). Grill each side of the tuna for 1 - 1.5 minutes. The center should still be pink. When ready to serve, drizzle the oil and seasoning from the pan onto the fish.

Serve with our other amazing side dishes like our Grilled Green Beans or Quinoa Tabouli Salad!

Coconut Milk Fish Curry | Fish Recipes

Coconut Milk Fish Curry

#CoconutMilkFishCurry #CoconutMilk #FishCurry #Fishrecipes #recipes #homecooking #food #seerfish #fish #easyfishcurry

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Ingredients

Seer Fish
Coconut Oil - 2 Tbsp
Mustard seeds - 1 Tsp
Onion - 1 no.
Garlic
Ginger
Green chili - 2 nos
Curry leaves
Tomato - 2 nos
Rock salt - 1 Tsp
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
Coriander powder - 1 Tsp
Cumin powder - 1 Tsp
Water - 1/2 cup
Coconut milk - 2 cups

Method
In a kadai, heat 2 tbsp of coconut oil
Add 1 tsp of mustard seeds and let it splutter
Add 1 large onion, 4-5 garlic cloves, a piece of ginger, 2 green chilies slit, and few curry leaves
Saute the onions till they are golden brown in color
Add 2 tomatoes and saute
Add 1 tsp of rock salt, 1/4 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of cumin powder and mix well
Add 1/2 cup of water and mix well
Add the cleaned fish pieces
Close and cook the fish pieces for 10 mins
Flip the fish pieces and let it cook for about 2 mins
Reduce the flame to a low and add 2 cups of thick coconut milk
Mix the curry gently so as to not break the fish pieces
Check for seasoning and add required salt and mix gently
Add a sprig of curry leaves and close and cook for 5 mins on low flame
The Coconut Milk Fish Curry is ready to be served.

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6 types coconut chutney recipe for morning breakfast | south indian chutney with coconut

idli chutney recipe:
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chana dal chutney recipe:
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idli chutney recipe | how to make hotel style idli chutney with detailed photo and video recipe. a simple and easy coconut and roasted chana dal based chutney recipe made specifically for idli. the consistency of the chutney is key here and is made watery compared to others. having said that this recipe can also be served with other south indian breakfast like dosa, upma and even pongal recipe. idli chutney recipe | how to make hotel style idli chutney with step by step photo and video recipe. chutney recipes are mandatory for most of the south indian breakfast recipes. most of the chutney recipes are made with coconut with a side ingredient which defines its purpose and name to it. one such easy and simple purpose based chutney recipe is idli chutney which is known for its liquid consistency.

red coconut chutney recipe | red chilli coconut chutney | idli red chutney with detailed photo and video recipe. an authentic south indian spicy chutney made with coconut grate and red chillies. it is an ideal spicy condiment, typically served with south indian breakfast dishes like idli and dosa. but it can also be served with many other dishes including upma, pongal and even as a side dish to rice and sambar combination. red coconut chutney recipe | red chilli coconut chutney | idli red chutney with step by step photo and video recipe. coconut based chutney recipes are very native to south indians and are served with myriad dishes. the most popular coconut based chutney is the white coloured served with idli and dosa. but there are other popular chutneys and red coconut chutney recipe is one of them served with various breakfast dishes.

chana dal chutney recipe | chana dal ki chatni | chane ki dal ki chatni with detailed photo and video recipe. an easy and simple spicy condiment chutney made with coconut and bengal gram lentils. it is an ideal taste enhancer or can also be served as a side to steamed rice or for idli and dosa recipes. it hardly takes minutes to prepare and follows the same standard and procedure for any other traditional chutney recipes. chana dal chutney recipe | chana dal ki chatni | chane ki dal ki chatni with step by step photo and video recipe. chatni recipes or condiment recipes are very common and a must dish for many indians. generally, these fall under a certain category and it either falls under rice-based side dish or breakfast based one. but there are multipurpose chutney recipes and chana dal chutney recipe is one such multipurpose used for myriad reasons.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi with detailed photo and video recipe. simple and healthy spicy condiment recipe made with beetroot slices and coconut. unlike other traditional chutney recipes, this recipe has a bright red colour with a bright texture. it is a very good alternative for your morning breakfast to be served with dosa and idli but also to be served with steamed rice. beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi with step by step photo and video recipe. chutney recipes are essential condiment recipes for many south indian households. it is generally made with coconut and mixed with other veggies for different flavour and taste. one such easy and simple recipe is beetroot chutney recipe made with beetroot slices and grated coconut for morning breakfast recipes.

palak chutney recipe | spinach chutney | palakura pachadi with detailed photo and video recipe. a healthy and quick flavoured chutney recipe made with palak or spinach leaves and coconut. it is an easy alternative to the traditional coconut based chutney and can be easily served for morning breakfast. it tastes great for steamed idli and dosa recipe, but can also be served as a side dish for lunch & dinner.

methi chutney recipe | menthya chutney | fenugreek chutney with detailed photo and video recipe. an easy and simple flavoured condiment recipe made with fenugreek seeds and fresh coconut. it is an ideal side dish for most of the south indian breakfast recipes like idli and dosa, but can also be tasty side for rice. unlike other spicy chutney recipes, fenugreek based chutney introduces a combination of bitterness and spiciness.

Coconut Chutney for Idli Dosa | नारियल चटनी साउथ इंदीयन नाश्ता | Kunal Kapur South Indian Breakfast

A simple Coconut Chutney is usually served with south Indian dishes like idli dosa vada etc, but can be had with a parantha or smear onto a toast as well.

#coconutchutney #chutney #idli #dosa #chef #recipe #southindia #breakfast
#KKitchen #KunalKapurRecipes #ChefKunal #kunalkapoor #kunalkapur

Ingredients:
Grated coconut – 2 cups
Roasted Channa dal – 2tbsp
Ginger – a small piece
Green chilli – 1no
Tamarind – a small piece
Salt – to taste
Water – ¾ cup

For tempering:
Oil – 2 tbsp
Dry red chilli – 2no
Urad dal – 2 tsp
Mustard seeds – 2tsp
Curry leaf – a handful

For the written recipe -

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Patra Ni Macchi | Parsi Style Patrani Macchi Fish in Coconut Chutney & Steamed In A Banana Leaf |

Of all the Parsi recipes this is almost as famous as Parsi Dhansak. Patra ni Macchi is found on several auspicious menus and it's hard to resist. The recipe is really healthy with zero oil and steamed to perfection.

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Hope you enjoy this one and if you do make sure to check out the other Parsi recipes on my channel

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Parsi Dhansak Recipe -

INGREDIENTS FOR PATRA NI MACCHI

500 grams pomfret fillets or any fish of your choice
5 Banana Leaves
1.5 Cups of freshly grated coconut
1.5 Cups of Fresh Coriander leaves
1 Cup Mint Leaves
1 Teaspoon Cumin seeds
1 Teaspoon Sugar
1 - 2 Teaspoon Salt
1- 2 Tablespoon Lime Juice
1 -2 Teaspoon Ginger Garlic paste or fresh ginger and garlic

About Me -

I'm Roxanne, a food and travel writer and content creator based in Mumbai India. My blog and youtube channel is dedicated to all my culinary and travel adventures. Vlogs and blogposts from trips that I've taken or recipes from my kitchen :)

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South Indian White Coconut Chutney Recipe | Authentic Kerala Recipes

White coconut chutney is the leading south Indian side dish for dosa and idli. Also, it is an excellent combination of Medu Vada, Upma, and Pohe. Making this recipe is very simple. If you have ready with grated coconut, then only it will take a few minutes to prepare. Adding shallots will enhance the authentic south Indian flavor. But if you don't have shallots, then you can add onion instead of that.

Coconut Oil????

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Below ingredients are needed to make this vegetarian and non-vegetarians equally favorite chutney
Cooking oil - 2 tbsp
Mustard Seeds - Half tbsp
Grated coconut - 1 cup (130 g)
Dry Red Chilli - 3 to 4
Shallots (Madras Onion) or Onion - 40 g
Green Chilli - 3 to 4
Curry Leaves - 2
Roasted Peanut (Optional) - 15 g
Salt to Taste


KITCHEN ACCESSORIES AND UTENSILS USED FOR THIS COOKING VIDEO
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Preethi Steele Mixer Grinder :
Prestige Omega( Used as Kadai) :
Amazon Brand - Solimo Classic Knife Set

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PLEASE NOTE: I use coconut oil for most of the South Indian dishes, especially authentic Kerala recipes. However, you can use any cooking oil according to your personal choice. If there is any must use scenario, I will tell you that in the video.

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Steamed Fish In Banana Leaves | Healthy And Easy To Make Fish Recipe | Masala Trails

Learn how to make Steamed Fish In Banana Leaves with chef Sneha Nair only on Get Curried.

A yummy fish recipe that is filled with a lovely banana leaf aroma since it is cooked in it. It is a classic recipe of steamed fish which is tasty, healthy, and easy to make. So watch and learn how to make Steamed Fish In Banana Leaves at home with chef Sneha Nair only on Get Curried.

Ingredients:
-hand full of coriander leaves
-few mint leaves
-8-9 garlic pods
-1 inch of ginger
-7-8 green chillies
-1 cup of water
-2 spoon vinegar
-banana leaves
- olive oil
- vinegar

Method:
- In a grinder blend together - coriander leaves, mint leaves, garlic pods, ginger, green chillies
- In a cup or mug of water add two spoons of vinegar. So that the vinegar dilutes in it
- Now keep adding the water into the mixture until you get the desired consistency
- Heat up the banana leaves over the gas
- Add olive oil and vinegar to the paste
- Apply the spice mix over the fish on both sides and then fold the banana leaf
- In a way that the fish is cover properly
- Place a sieve over a pan in which the water is boiling
- Place the fish on the sieve and cover it
- Keep it for 7 minutes, equal time for both sides.
- Steamed Fish is ready to be served.

#FishRecipe #GetCurried

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Coconut Chutney | Home Cooking

Coconut Chutney Recipe
Ingredients: Fresh Grated Coconut - 1 cup
Green Chilli - 2 nos
Roasted Chana Dal - 1 tbsp
Salt to taste

for Tempering:
Oil - 1 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilli - 1 no.
Asafoetida powder - One pinch
few Curry leaves

Method:
1. To the grinder add grated coconut, green chillis, roasted channa dal and salt
2. Grind to paste* (add little water while grinding)
3. In a small sauce pan, heat oil and temper urad dal, mustard seeds, cumin seeds, red chilli, asafoetida powder and curry leaves
4. Add the tempered ingredients to the ground coconut chutney. Done!
5. Serve Coconut Chutney with Idli, Dosa or Vada of your choice.

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Coconut and Salted Fish Chutney Recipe | Coconut Chutney with Dry Fish | Coconut (Thenga) Chammanthi

Watch how to make tasty coconut chutney with dry/salted fish. Try this easy thenga chammanthi recipe.

Thenga Chutney | Red Coconut Chutney for Dosa | Kerala Style Chutney Recipe

Thenga chutney is a famous kerala chutney recipe for breakfast items like dosa, idli, appam, etc.

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Fish and Chutney in Banana Leaves - PATRA NI MACHI - By Vahchef @ vahrehvah.com

Mildly spiced coated fish steam cooked in banana leaves. This dish is a very popular delicacy food from the Bengali cuisine. Highly flavourful and tasty acquiring the flavour of mustard seasoning.



Ingredients:
Fish 500 g

Cumin seeds 1ts
Green chilly 3 n
Whole garlic 5 n
Coriander leaves 2b
Mint leaves 1 b
Grated coconut 1 c
Salt
Sugar 1 pinch
Lemon juice 1 ts
Banana leaves 2 n
Directions:
Cumin seeds, green chilly, whole garlic, coriander leaves, mint leaves, grated coconut, salt, pinch of sugar, lemon juice, all these ingredients blend in a blender, make a paste.
Marinate the fish with made masala and put it in the banana leaves and fold it.
Place these on the steamer and cook for 12min or till cooked.

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Chutney Recipe For Idli/Dosa | Coconut Chutney Recipe | South Indian Style Chutney | Girlysh Foods

Chutney Recipe For Idli/Dosa | Coconut Chutney Recipe | South Indian Style Chutney | Girlysh Foods

Ingredients For Coconut Chutney

Fresh Coconut -1/2 cup
Roasted Peanuts -1/3 cup
Green Chillies - 2 nos.
Garlic Cloves - 8 nos.
Cumin Seeds -1/2 Tsp
Salt to taste -1/2 Tsp
Water - 1/2cup

Ingredients For Tadka

Cooking Oil - 2 Tsp
Mustard Seeds - 1/2 Tsp
Cumin Seeds -1/2 Tsp
Dry Red Chillies - 2 nos.
Curry Leaves - 7-8 nos.

Direction
Add Fresh coconut, roasted peanuts in a grinder jar.
Also add green chillies,garlic ,cumin seeds,salt to taste,water and make a fine smooth paste.
Add water gradually if needed.
Once the smooth paste is ready.
Transfer the chutney into a bowl.
Now heat a small /takda pan.
Add cooking oil,once the oil gets heated.
Add mustard,cumin,dry red chillies and curry leaves.
Saute all ingredients for a min.
Pour the tadka over chutney.
Our coocnut chutney is ready.
Serve with idli,dosa,medu vada or any south indian dish.

#coconutchutneyrecipe #chutney #idlidosachutney #southindianchutney #nooniontomatochutney

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Watch our other videos:
POMFRET FISH CURRY | POMFRET FISH MASALA | FISH CURRY RECIPE


Chicken Cheese Sandwich | Fajita Sandwich | Chicken Grilled Sandwich


Shahi Chicken Curry | Shahi Murgh | Chicken Curry Recipe | How To Cook


How to Make Mehndi/Henna Cone at Home [Hindi - Tutorial #2]


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soft coconut dosa recipe with hotel style chutney - no dal, no soda, no eno | thengai dose recipe

full recipe:

coconut dosa recipe | thengai dosa | kayi dosa with hotel style chutney with detailed photo and video recipe. one of the simple and unique dosa recipes made with a combination of rice and coconut grate. it is very similar to the popular south indian set dosa recipe but does not contain urad dal with just methi seeds for fermentation. it is an ideal lite morning breakfast recipe that takes only minutes to cook and can be served with any chutney or kurma.

coconut dosa recipe | thengai dosa | kayi dosa with hotel style chutney with step by step photo and video recipe. dosa recipes have become one of the popular morning breakfast choices for most of us. it is perhaps one of the favourite options due to its simplicity, healthy and filling characteristics. yet it has been subjected to many variations with the combination of ingredients used and coconut dosa is one such simple and healthy alternative.

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Dry Fish Chutney By Gitika

You can actually make chutney out of a dried fish. So move away from regular pudina or nariyal chutney and try this new Dry fish chutney. Learn from the expert, how to make a dry fish chutney and treat your taste buds. Dry fish chutney can be made within 5 minutes and tastes best with some rice and lentils.

So, don't forget to tune into Assamese Pakghor and watch Gitika teach you how to make this great dry fish chutney!

Stay tuned!

Ingredients
100 gm Dry Bombil Fish(Bombay Duck)
Salt To Taste
4 Dry Red Chillies
4 Garlic Cloves
Mustard Oil

Tip
Grind garlic and red chillies first before adding in the other ingredients.

Recipe For Coconut Chutney


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തട്ടുകട സ്റ്റൈൽ രുചികരമായ തേങ്ങ ചട്ട്ണി || Red Coconut Chutney for Idli & Dosa ||Ep:384

Authentic Kerala Dishes with my personal Touch ????
Grated Coconut -1cup
Ginger-1/2tsp
Roasted chilli powder-1/2tsp
Roasted Kashmiri Chilli Powder-1/2tsp
Curry leaves-
Salt-
Coconut Oil-2tbsp
Mustard seeds-1/2tsp
Dry Red chilli-1
Small Onions-2

Method
Grind everything together to a fine paste .
Add water and mix ..
Heat oil and splutter mustard seeds ,dry red chilli ,curryleaves and pour the chutney and just heat ..

Coconut Chutney - By VahChef @ VahRehVah.com

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chillies and tempered with fresh curry leaves giving a soothing earthy flavor and is the perfect accompaniment for South Indian idlis, dosas, vada and uttapams (rice pancakes



Ingredients
20 grams cashew nuts
1 piece chopped ginger
1 springs chopped coriander
2 piece chopped gr chilli
1 tbsp cumin
1 springs Curry leaves
15 grams dahlia
1 number grated coconut
1 pinch hing Asafoetida
1 tsp mustard
2 tbsp oil
3 piece red chill
1 pinch salt
1 pinch tamarind or lime
1 tbsp urad wash -black gram


Directions
• mix all ingredients coconut ,ginger ,gr chillies,dhalia .cashew,tamrind, salt and put in a blender to fine paste


• make tempering or tadka in hot oil add mustard , red chilli ,cumin,urad dal hing , curry leaves and top it on chutney and serve with dosa ,Idli or any south Indian breakfast
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[Mauritian Cuisine] Easy Coconut Chutney Recipe | Satini Coco

A new recipe after a long time from my channel #emauritiusvideos
Here is the recipe of #Mauritian Coconut Chutney also known as #Satini Coco or Chatini. This recipe is subtitled in French.

I am trying to make my recipes easier by adding additional details for example weight in grams. Please let me know if you like this recipe and what changes I can bring to make it better.

Ingredients:
300g Fresh coconut (cut in small pieces)*
20g peanuts (1/4 cup)
1 Cup Chopped Mint leaves
1 medium bulb garlic (about 45g)
80g tamarind pulp (mix with 2 tbsp water)
4 green chillies
salt and water

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Spicy Fish Fillet with green chutney Recipe By Food Fusion

Make Spicy fish fillet with green chutney today and enjoy. #HappyCookingToYou #FoodFusion

Written Recipe:

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Spicy Fish Fillets
Recipe in English:

Ingredients:
-Hari mirch (Green chilli) 3
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) cloves 4
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania (Coriander seeds) roasted & crushed ½ tbs
-Garam masala powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 3 tbs
-Podina (Mint leaves) 2 tbs
-Hara dhania (Fresh coriander) 2 tbs
-King Fish or (fish of your choice) boneless fillets ½ kg
-Maida (All-purpose flour) 2 tbs
-Anda (Egg) whisked 1
-Breadcrumbs 1 Cup or as required
-Anday (Eggs) 3
-Cooking oil for frying
Green Chutney:
-Hari mirch (Green chilli) 2-3
-Lehsan (Garlic) cloves 4-5
-Adrak (Ginger) ½ inch piece
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Namak (Salt) ½ tsp or to taste
-Podina (Mint leaves) 1/4 Cup
-Hara dhania (Fresh coriander) 1/4 Cup
-Lemon juice 3 tbs
-Pani (Water) 3 tbs or as required

Directions:
-In spice mixer add green chillies, ginger, garlic, cumin seeds, red chili powder, coriander seeds, garam masala powder, black pepper powder, turmeric powder, salt, lemon juice, mint leaves, fresh coriander. Blend to make a paste & set aside.
-Hammer fish fillets with the help of kitchen hammer.
-In bowl add king fish, blended masala paste and rub evenly on both sides. Cover and marinate for 30 minutes.
-Add all-purpose flour and egg, mix well & set aside.
-In a bowl add breadcrumbs & set aside.
-In a bowl add eggs and whisk well.
-Now coat marinated fish fillets into breadcrumbs then dip into beaten eggs and again coat in breadcrumbs. Shape into square shape.
-Can be stored in freezer for up to 2 weeks.
-In a wok heat cooking oil and fry on medium flame until golden brown.
Green Chutney:
-In spice mixer add green chilli, garlic, ginger, cumin seeds, salt, mint leaves, fresh coriander, lemon juice, water and blend well.
-Serve Fish fillet with green chutney and enjoy!

Recipe in Urdu:

Ajza:
-Hari mirch (Green chilli) 3
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) cloves 4
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania (Coriander seeds) roasted & crushed ½ tbs
-Garam masala powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 3 tbs
-Podina (Mint leaves) 2 tbs
-Hara dhania (Fresh coriander) 2 tbs
-King Fish or (fish of your choice) boneless fillets ½ kg
-Maida (All-purpose flour) 2 tbs
-Anda (Egg) whisked 1
-Breadcrumbs 1 Cup or as required
-Anday (Eggs) 3
-Cooking oil for frying
Green Chutney:
-Hari mirch (Green chilli) 2-3
-Lehsan (Garlic) cloves 4-5
-Adrak (Ginger) ½ inch piece
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Namak (Salt) ½ tsp or to taste
-Podina (Mint leaves) 1/4 Cup
-Hara dhania (Fresh coriander) 1/4 Cup
-Lemon juice 3 tbs
-Pani (Water) 3 tbs or as required

Directions:
-Spice mixer mein hari mirch, adrak, lehsan, zeera, lal mirch powder, dhania, garam masala powder, kali mirch powder, haldee powder, namak, lemon juice, podina aur hara dhania daal kar blend ker k paste tayyar ker lein & side per rakh dein.
-King fish ko kitchen hammer ki madad sa hammer ker lein.
-Bowl mein fish fillets aur blended masala paste daal ker dono sides per evenly rub ker lein aur dhak ker 30 minutes k liye marinate ker lein.
-Maida aur anda daal ker ache tarha mix ker lein & side per rakh dein.
-Aik bowl mein breadcrumbs lelen. Dusray bowl mein anday daal ker ache tarha phent len.
-Marinated fish fillets ko breadcrumbs mein coat ker lein phir phentay hoye anday mein dip ker ka dubara breadcrumbs mein coat ker lein aur square shape bana lein.
-2 weeks tak freezer mein store ker saktay han.
-Karhai mein cooking oil garam karein aur darmiyani ancch per golden brown honay tak fry ker lein.
Green Chutney:
-Spice mixer mein hari mirch, lehsan, adrak, zeera, namak, podina, hara dhania, lemon juice aur pani daal ker ache tarha blend ker lein.
-Fish fillet ko chutney k sath serve karen!

Stuffed Sea Bass with Coconut & Coriander Chutney - Indian Food Made Easy - BBC Food

Anjum ends her time in London helping Jonathon make a delicious Stuffed Sea Bass with Coconut & Coriander Chutney.

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രുചികരമായ വേപ്പിലക്കട്ടി #Veppilakatti Kerala Style Roasted Coconut Chutney Powder

INGREDIENTS :-

COCONUT - 1 No.
CURRY LEAVES - 2¼ Cup
DRIED RED CHILLY - 6 to 7 Nos
PEPPER - ½ tsp
TAMARIND - Lemon Size
BLACK GRAM - 2 Tbsp
TOOR DAL - 2 Tbsp
TURMERIC POWDER - ¼ tsp
CORIANDER POWDER - ½ tsp
SALT - as per taste
JAGGERY - 2 Tbsp ( Optional )
LEMON LEAVES - 3 to 4 Nos (Optional)

* Store Veppilakatti in an airtight container , no need to refrigerate.


ചേരുവകൾ :-

തേങ്ങ - 1 No.
കറിവേപ്പില - 2¼ Cup
വറ്റൽ മുളക് - 6 to 7 Nos
കുരുമുളക് - ½ tsp
വാളൻപുളി - ഒരു നാരങ്ങ വലിപ്പം
ഉഴുന്ന് പരിപ്പ് - 2 Tbsp
തുവരപ്പരിപ്പ് - 2 Tbsp
മഞ്ഞൾ പൊടി - ¼ tsp
മല്ലി പൊടി - ½ tsp
ഉപ്പ് - ആവശ്യത്തിന്
ശർക്കര - 2 Tbsp ( Optional )
നാരകത്തിന്റെ തളിരില - 3 to 4 Nos (Optional)



#Veppilakatti #ChutneyPowder #Curryleaves
#RoastedCoconut #Kerala #Chammanthipodi
#MariasFamilyDiaries #Marias
#വേപ്പിലക്കട്ടി #keralarecipe #lemon #curryleaf #Veppila #VeppilaChammanthiPodi
#vlogger #India #Food #Restaurant #Cooking #KeralaVlogger #SimpleCooking #Vibhavangal #SouthIndianFood #Familyvlog #Cochin #Kochi #2021

Mangalorean Dry Fish Chutney without oil, nungel meen chutney, sukya maslechi chutney

If you have loved fish cuisine in all its different forms, this easy-to-prepare tangy dry fish chutney will be a welcome addition to your staple diet. Fish (or meen as they call in Tulu) chutney paired with the nutritious Ganji (brown rice porridge or gruel) is comfort food at its best.

If you haven’t heard of dried fish (nungel meen) chutney before, it is atangy and spicy chutney, made from dried fish, usually a shrimp, mackerel,anchovies or shark fish.  A popular side dish with fish-eating communities across India, fish chutney is made byslow roasting dried fish in a bit of oil and coarsely grinding the roasted fish with freshly grated coconut, garlic cloves, and a few other spices. Finally, a tad bit of tamarind is added to bring about the right amount of tanginess in the dish...

watch the video for full details on this deliciousness...

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