Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Olan / Ash Gourd Coconut Milk Curry

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups of ash gourd/ kumbalanga (cubed)
• ½ cup red cowpeas / vanpayar
• 2 green chilies (slit)
• ½ cup water
• 1 cup thin coconut milk
• ¼ cup thick coconut milk
• 2 sprigs of curry leaves
• ½ cup water
• 1 tbsp coconut oil
• salt (as required)

Instructions

• Soak red cowpeas overnight.
• Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
• In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
• Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
• Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
• Allow the curry to rest for 15 minutes before serving. Enjoy!!!

The post Olan/ Ash Gourd Coconut Milk Curry appeared first on Pepper Delight.

Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Vegetable Stew appeared first on Pepper Delight.

Food is a great medium to understand culture. It brings people, nations, and their traditions together. Even when language is a barrier, food makes it easy to communicate. With just the first bite, it brings back memories, evoke emotions, and just like any other Kerala recipe, this dish is also dear to me as it is for many Malayalees around the world.

Kerala is a state blessed with plenty of coconut trees, and so naturally coconut is an integral part of its food. Be it curries, stir fries, even sweet and savory breakfasts, we love to add coconut in everything for that matter, to give the extra kick and flavor. This dish is one among the popular recipes from Kerala, which transforms a simple chicken curry into a mouthwatering variation with a rich delectable sauce made with coconut milk.

The curry is not as light as the Kerala Style Chicken Stew, but leans towards a creamy masala gravy while not overpowering with spices. And because of that, it makes a great combination with Kerala breakfast sides like Appam and Idiyappam, or even with steamed rice, roti, or naan. And leftovers if any can be refrigerated in an air tight container for upto two days. Straight from my Amma’s kitchen, this dish always turns out to be a hit when the recipe is followed to the tee.

Do try out this recipe and lemme know how it turns out in the comment section below.

Interested in other Kerala style chicken curry / roast recipes? Check these out:

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Pepper Chicken
3. Chicken Stew
4. Appam (which makes a great combination with this chicken curry)

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag @pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Kerala Style Chicken Curry with Coconut Milk

Rich n Juicy Chickencooked in an Aromatic Creamy Gravy! This Kerala Style Chicken Curry with CoconutMilk is a Foolproof Keeper and every Malayalee’s favorite …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword chicken curry with coconut milk, kerala chicken curry

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

For the marinade

• 2 lb chicken (bone – in preferred)
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• Salt (as required)

For the gravy

• 2 large onion (thinly sliced)
• 2-3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 2 tomatoes (medium sized, cubed)
• 1 tbsp chili powder
• 2 tbsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp pepper powder
• 2 sprigs of curry leaves
• ½ cup water
• Salt (as required)
• Oil (as required)

Instructions

• To marinate chicken: Marinate the chicken with garam masala, pepper powder, turmeric powder and salt, set aside for 15 - 30 mins.
• To prepare masala: Heat oil in a pan on medium heat and add sliced onions, one sprig of curry leaves, green chilies and pinch of salt. Sauté until onions are caramelized slightly. Add ginger garlic paste and sauté until the raw smell disappears.
• Follow by adding tomatoes and sauté until they turn mushy. Reduce the heat to low and add the spice powders; chili, turmeric, coriander and garam masala. Sauté for another 2 minutes.
• Add the marinated chicken and mix well with the masala. Place the lid and cook on a medium flame for 3 mins.
• Open the lid and add ½ cup water, allow the curry to boil. Check for the seasoning.
• Adding coconut milk: Once the curry starts boiling, add thin coconut milk. Allow the chicken to cook in it for 10-15 minutes. Stir in between while cooking.
• Add pepper powder and mix well. Once the chicken is cooked and the gravy is slightly reduced, bring the flame to a low and add thick coconut milk. Allow the curry to heat up a bit, but ensure not to boil the curry once thick coconut milk has been added. Check for the seasoning.
• Garnish: Top with curry leaves and mix well. Place the lid, turn off the flame and allow it to sit for 15 mins.
• Serve: Serve hot. The curry goes well with Appam (hoppers), Idiyappam (string hoppers), Puttu, Steamed Rice or Roti / Naan.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chilli powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Chicken Curry with Coconut Milk appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

The post Kerala Style Potato Curry appeared first on Pepper Delight.

Duck curry is a popular dish from the hearts of Kuttanad, a region which is fondly referred to as the “Nellara” of Kerala (rice bowl of Kerala state) for its plenty paddy fields and backwaters. Kuttanand is indeed a beauty, the place is a famous tourist destination, particularly for its houseboats, boat races, and variety food.

This duck curry with coconut milk dish is rich and flavorful with the meat cooked to perfection. The major highlight of this recipe is the difference in the ingredients used. Unlike other Indian style curries, this one doesn’t use any chili powder. Instead it is spiced with lots of green chilies, ginger, garlic and freshly crushed black pepper. The addition of coconut milk makes the curry even better with a thick gravy consistency.

How to cook Duck?

Cooking duck is different from that of chicken and may be a challenge for first timers to nail it perfectly. The meat is mostly used with skin-on and has a longer cooking time. It can be cooked in an open vessel on a low flame for 30+ mins to achieve the right consistency, or else and easier alternate would be pressure cooking it like how I have detailed in my recipe today, which is a quicker and a safer bet.

Duck meat with or without skin?

The skin of the duck is the flavor factor for most duck recipes, and is ideal for roast and curry dishes. Also keep in mind that the meat differs from broiler to country side duck (നാടൻ താറാവ്) varieties. Usually the broiler ones come with a lot of meat whereas country style ducks (നാടൻ താറാവ്) have less meat and more bones. I personally prefer country style duck for my recipes, as they taste a lot better.

Is duck fat healthy?

Duck meat comes with a lot of fat, mostly from its skin. It’s always a question as to how much should you add to your curry and what to do with the rest? Now, duck fat is definitely healthy as it majorly contains monounsaturated fat which helps to lower LDL cholesterol and thereby reducing the risk of cardiovascular diseases. It is a great substitute for cooking with instead of using other high saturated fats like butter, beef fat, and pork fat. Also duck fat has a distinct aroma and flavor which complements the dishes cooked in it; for e.g. roasting veggies n potatoes, frying fish, searing steak. Duck fat is key to this recipe and you may want to leave the skin on the meat so that at least half of the fat is used, complementing the flavors of this dish. The rest of the fat can be rendered into duck fat and stored separately for later cooking use. But if you are calorie conscious, feel free to omit the skin and fat altogether.

If your duck smells bad?

It is quite common for duck meat to have a weird smell even though fresh, especially if it’s a wild one caught from swamp waters. You can get rid of the smell by using vinegar and turmeric. Once the duck meat is cleaned, rub with a turmeric + vinegar mix and keep aside for 10-15 mins. A last-minute wash under running water, and your duck is ready for cooking. You can also substitute vinegar with lemon juice.

Pro tip: Use freshly crushed pepper and freshly squeezed coconut milk to enhance the taste.

This duck curry with coconut milk is a highlight of Easter & Christmas feasts and is served along with Appam (rice hoppers), Idiyappam (string hoppers), Roti, Naan or Steamed Rice.  So do try it out during these holidays and lemme know how it turns out in the comment section below.

Also don’t forget to check out my Appam recipe which makes a great combination with this Duck Curry.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Kerala Style Duck Curry

Delicious Kerala Style Duck Curry spiced with Pepper & Green Chilies, smothered in a Creamy Coconut Milk gravy! This Kuttanadan Style Curry makes a lip-smacking side dish with Appam or Idiyappams, perfect for your Christmas feast …!!

Course Main Course, Side Dish

Cuisine Indian, Kerala

Keyword duck curry, kerala duck curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole duck (with skin-on)
• 5 garlic pods (crushed)
• 1 ½ - inch sized ginger (crushed)
• 5-6 green chilies (slit)
• 3 medium sized onions (sliced)
• ½ tsp turmeric powder
• 3 tbsp coriander powder
• 1 tsp chicken masala / garam masala
• a small pinch of fennel powder (optional)
• 2 tsp pepper powder (plus more)
• 1 tomato (chopped)
• 1 cup hot water
• ½ cup coconut milk
• 3 sprigs of curry leaves
• ¼ cup coconut bites
• 1 tsp mustard seeds
• Oil (as required)
• Salt (as required)

Instructions

• Clean and cut duck (with skin-on) into curry sized pieces. You can omit its fat entirely or leave some, as duck fat is considered healthy.
• In a pressure cooker, heat a little coconut oil and add crushed ginger, garlic and green chilies. Sauté until fragrant.
• Add sliced onion along with a little salt, sauté until the onions turn translucent and golden, followed by the addition of sliced tomatoes and sauté until they are mushy.
• Lower the flame and add spice powders; turmeric, coriander, garam masala, fennel powder (optional), and pepper powder (1 tsp). Sauté for one minute.
• Add the duck pieces and mix with the masala once. Pour hot water, add salt as required, place the lid, and cook for 2 whistles (check notes for details).
• Once cooked, turn off the flame and allow it to rest until the pressure goes off. Then open the lid and taste for seasoning.
• Depending upon how much gravy you want, cook the duck on a medium flame.
• Once your preferred consistency has reached, lower the flame and add coconut milk, mix well and check for the seasoning. Add pepper powder (according to your spice level), then cook for another 2 minutes and switch off the flame.
• Prepare the tempering in a separate pan, by heating some oil. Add mustard seeds, and once it splutters add coconut bites and curry leaves. When the coconut bites turn lightly brown, pour it to the prepared duck curry and mix well. Allow it to sit for 20 minutes for the flavors to blend. Serve hot with Appam (rice hoppers), idiyappam (string hoppers), rice or roti.

Notes

• If you are in Saint Louis area, check out Pan Asia supermarket as that’s where we buy duck.
• The cooking times for duck vary according to the type used. Usually young ducks and നാടൻ താറാവ് cook within 2 whistles, rest may need 3 or more whistles in a pressure cooker. If the meat seems under after pressure cooking, place the lid and cook for two more whistles to get it right.
• Adjust green chilies and pepper powder to suit your spice level.
• The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
• Using coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Duck Curry appeared first on Pepper Delight.

With Easter being around the corner, it’s time to share my recipe for one of the most popular Easter dishes of my hometown Kerala; Fish Molee…!

So, what’s this dish all about? It’s a mildly spiced fish stew made with coconut milk, usually served along with Appam (pancake made with fermented rice batter and coconut) or bread. I’m still not convinced on what it’s actual name is, I hear Fish Molly / Molee / Moilee (duh, people pronounce it differently) and in Malayalam we call it Meen Molly; meen meaning fish, likewise.

Spicy Hot is a major highlight of all the fish recipes in Kerala, and that’s where fish molee stands out for its versatility & being mild on the spiciness. The use of green chilies and black pepper keeps the heat subtle while the coconut milk makes it creamy and rich, and of course the aroma from the fresh curry leaves takes the whole dish to the next level… No wonder it’s a tourist favorite!!!

The story of the dish Fish Molee goes all the way back a few centuries when Portuguese were colonizing India, and Kerala was one of their major trading ports then. Their influence gave a major impact to Indian culture, trade and food. They introduced many vegetables including potatoes, pineapple, watermelon, guava as well as some of their signature dishes like Pork Vindaloo, Portuguese Beef stew and Barbeque, to the Indian food palate. Since Kerala was abundant with spices, coconuts, and seafood, the local people who worked for them cooked some of their traditional Kerala dishes, but they couldn’t handle the heat. So, the dish was later modified by getting rid of the red chili powder and adding coconut milk, to make it mild. The Portuguese very much enjoyed the dish and named it after the lady Molly who cooked it, and that’s how Fish Molee was born!

Fish Molee is quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used.  Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also go well.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Interested in a Gluten-Free version with Greek flavours? Check out this healthy Greek Fish Soup with potatoes & vegetables (Psarosoupa) from The Hungry Bites.

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Fish Molly / Molee / Kerala Style Fish Stew

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...! 

Course Side Dish

Cuisine Indian

Keyword fish curry, fish molee, fish molly, kerala easter

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the marinade

• ½ kg fish (see notes, I have used pompano here)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• Salt (as required)

For the fish molee

• ½ inch sized ginger piece (finely minced)
• 2 garlic cloves (finely chopped)
• 1 medium sized onion (sliced)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 sprigs of curry leaves
• 1 tbsp lemon juice
• 1 to mato (sliced to rounds)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
• In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
• In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
• Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
• Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.
• Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
• Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
• Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
• Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.

Notes

• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.

• Adjust the spiciness of the curry according to your taste by reducing green chilies.

• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Fish Molly / Molee / Kerala Style Fish Stew appeared first on Pepper Delight.

This is my faaavourite Thai Curry, inspired from my honeymoon trip to Thailand! Since then, whichever Thai restaurants I go to, this dish would be my first choice. After seeing me repeating the same dish every time, my husband suggested me to try preparing it at home. It was about time, and that’s how all this came together…

It is said “Great Ingredients make Great Food”, and that’s exactly how I feel about this recipe. A simple and authentic curry in 30 minutes time; it’s so comforting, packed full of flavours, with the aroma of the leaves, richness from the coconut milk, spiciness of the paste, saltiness from the fish sauce, and sweetness of the sugar. If you need some extra spice – add some serrano peppers! And the best part of this recipe is, I managed to pull it off in restaurant quality style, trust me!!!

The hero of this dish is the Panang curry paste which is prepared from dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts.  I have used a store bought paste due to the unavailability of all the ingredients in my nearby grocery stores. If you are allergic to peanuts by chance, most of the store bought Panang curry paste omits the use of peanuts so as to keep it safe for everyone.

The authentic curry calls for kaffir lime leaves, which is an inevitable part of Thai dishes especially soups, curries or stir fried dishes. If you are planning to add Kaffir lime leaves in your curry, make sure you remove its stem and chop leaves into a julienne cut (cut into long thin strips). Generally people tend to discard it if left as a whole. The zest of lime is also a substitute for kaffir lime leaves (6 leaves = 1 tbsp zest). And like me if you couldn’t get these leaves, using Thai basil leaves instead is another good option. Basil is not an exact substitution, but it has a unique flavour which stands up to Thai dishes.

The dish is usually made with any protein which is also cut into thin strips. That helps in ensuring a proper cook quickly as the dish is not boiled long since it contains coconut milk which may split. The concentration of coconut milk has to remain very thick to give the richness to the curry. For vegetarians, alternatives for fish sauce will be vegetable stock or soy sauce. Tofu can be used in place of meat.

I highly recommend you to read the “Notes section” below for the variations.

Enjoy this Thai delicacy…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Prep time: 25-30 minutes
Serves: 2

INGREDIENTS

• 1 lb chicken tenderloin / breast (cut into thin strips)
• Oil (as required)
• 2 tbsp panang curry paste (store bought)
• 400 ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp light brown sugar (or palm sugar)
• ½ cup bell peppers (sliced)
• 3 tbsp water
• 8-10 Thai basil leaves (plus extra for garnish)

INSTRUCTIONS

1. Heat a pan with little oil and start sautéing the panang curry paste on a medium flame until it is aromatic (for 2 mins). Make sure not to burn the paste.
2. Add the thick part of the coconut milk (4 tbsp), saute well until the oil starts to separate.
3. Add the chicken pieces, basil leaves, and the rest of the coconut milk along with a little water.
4. Bring the heat to low, add bell peppers, fish sauce and brown sugar, and allow it to cook for 5-7 mins. Turn off the heat when the chicken is completely cooked.
5. Garnish with additional basil leaves.

Serve with steamed white rice/ fried rice.

Note:

1. For Vegetarians, substitute protein with tofu, and fish sauce with vegetable stock or soya sauce. Use gluten free soya sauce like tamari to make this recipe gluten free.
2. If you are preparing the Panang curry paste on your own rather than a store bought one, you may need to increase the quantity of the paste to 4 tbsp because store bought paste is usually concentrated.
3. Palm sugar (authentic ingredient) can be replaced with light brown sugar or sugar.
4. Kaffir lime leaves (authentic ingredient) can be replaced with lime zest (6 leaves = 1 tbsp zest) or with Thai basil leaves.
5. Fish sauce / soya sauce already has plenty of salt in it, so season only if necessary.
6. Use Serrano peppers for extra spiciness.

Interested in more Thai recipes? Check these out:

Pad Thai with Shrimp

Rice Noodles with Chicken & Veggies

The post Panang Curry appeared first on Pepper Delight.

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk!

Fish… an integral comfort food of our diet and an inevitable part of the lives of the people of my hometown and the coastal regions of Kerala! Going back not too far in my memories, I still remember those days where we never had a day without a fish curry for lunch. I wish I could still have that… but times change, places change, and eventually my crazy craving too. Or I must say, being in a different country with limited varieties of good fish, and the new cuisines to explore and keep your taste buds busy, has made me control my cravings and be creative with the local produce available.

This fish curry with coconut milk is a spicier version when compared to a Fish Molee recipe, but lighter than a Red Fish Curry or maybe pretty close to it with an extra addition of coconut milk. Lots of ginger, garlic, and the tanginess from gamboge/kudampuli along with the coconut milk makes it a rich flavorful Fish Curry. The use of gamboge/kudampuli or Malabar tamarind is unique to all fish recipes from Kerala. Its tanginess is entirely different from the common tamarind and is difficult to find in other places… a Malayalee’s pride!

As you would have guessed, coconut milk is the highlight of this recipe. You can either use canned coconut milk or prepare it yourself by grinding grated coconut with a little water and then squeezing out the milk. I would recommend the freshly made milk as it gives a better flavor, color and aroma to your curry. And just like any other fish curries, a day after tastes excellent for this recipe too. It makes a wonderful combination with a bowl of steamed rice / roti / naan.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Molly/ Kerala Style Fish Stew
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Kerala Fish Curry with Coconut Milk

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk! 

Course Side Dish

Cuisine Indian

Keyword fish curry, kerala

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3.5 lb/1.5 kg fish (check notes)
• 1 medium sized onion (sliced)
• 1 inch sized ginger (crushed)
• 3-4 pods of garlic (crushed)
• 2 green chilies (slit)
• 2-3 kudampuli / gamboge / tamarind
• 2 tsp chili powder
• 1 tsp turmeric powder
• 3 tsp coriander powder
• ¼ tsp fenugreek powder
• 1 tsp mustard seeds
• 2 sprigs of curry leaves
• 1½ cup water +more (if needed)
• ¾ cup / 5.6 oz coconut milk
• coconut oil (as required)
• salt (as required)

Instructions

• Clean the fish and cut it into medium sized pieces. Keep it aside.
• Soak tamarind in a small bowl of hot water for 10 mins.
• To a pan (preferably a claypot / manchatti) add little oil and splutter mustard seeds. Add curry leaves, ginger, garlic and green chilies. Saute on a medium flame until its raw smell subsides.
• Add sliced onion with a little salt and saute until it becomes golden, do not let the onions to brown.
• Add red chili, coriander, turmeric powder and fenugreek powder to the pan and mix well. Add the soaked tamarind and saute for another 2- 3 minutes.
• Add water, salt, close the lid and set the flame at high. When the water starts to boil add the fish pieces and bring the flame to a medium. Place the lid and allow the fish to cook for another 5-10 mins.
• Add coconut milk and gently swirl the pan to mix it properly without breaking the fish. Taste and adjust salt as needed.
• Allow the curry to cook for another 5mins on a low flame, top with some coconut oil and curry leaves. Switch off the flame and let it covered and rest for 15-20 minutes.
• Serve warm with steamed rice / naan / roti / mashed tapioca.

Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper, tilapia, rohu, or catla can be used.

2. Adjust the amount of chili powder used according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Kerala Fish Curry with Coconut Milk appeared first on Pepper Delight.