Konchu Ullathiyathu

Author: admin  //  Category: kerala taste, Sea Food


Prawns(medium) – 500 grm
Onion(medium) – 1 nos
(sliced thinly)
Kumkum star(soaked in water) -1 nos
Green chillies – 3 nos
Ginger paste – 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 1/2 tsp
Chilly powder – 1/2 tsp
Cayenne powder -1/4 tsp
Paprika powder – 1/4 tsp
Coconut pieces ( thengakothu)
Garlic paste – 1/2 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – As reqd
Fried Rice(Ari Porichathu) – 10 grm
Coconut Milk – 1+1/2 cup Oil – around 4 tbsp
Curry Leaves – 1 stem

Preparation Method

1) Add the prawns into a heated pan.

2)Add Coconut milk, kumkum star, half ginger/garlic paste, turmeric powder, 1/2 tsp of gram masala powder,Coconut pieces,Curry Leaves and salt mix it well with the prawns and cook the prawns for 10 mins.

3) Heat oil in another pan or a kadai. Fry the onions until it turns brown.

4)Add the remaining ginger-garlic paste ,green chillies and all the masala powders. Fry for a minute.

5)Add salt if necessary, mix well and cook till the oil separates from the mixture.

6)Add the prawns and mix it well .

:- Take care to see that prawns are not over cooked. It will get cooked in less than 5 mins.

7) Add Fried Rice before removing from heat.

8) Serve hot after garnishing with Curry leaves.

:- Dont let the fried rice to lose its crispyness.

:- Adding Fried rice is just for getting crispness to the curry.

:- You can add Red Chilly Powder instead of Cayenne Pepper Powder and Paprika powder.

Kallumekkaya Fry

Author: admin  //  Category: kerala taste, Sea Food

Kallumekkaya or Mussels – 20 -30 numbers
Chilly powder – 2 tsp
Green Chilly – 4 nos
Ginger-Garlic Paste – 1 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds – 2 tsp
Mustard Seeds – 1 tsp
Tamarind – 1 tsp (Soak it in 1 glass Warm water)
Turmeric powder – 1/4 tsp
Oil – 4 tsp
Tomato (Slice thin and long) – 2 smallnos
Coriander leaves – 4 stems
Curry Leaves – 3 stems
Soy Sauce – 1/2 tsp
Salt – To Taste

Preparation Method

1)Soak chilly powder, Turmeric powder in 5 tbsp of water.

2)Soak the Mussels in Tamarind Juice for 15 minutes

3)Heat 2 tsp of oil in a non stick pan.

4)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

5)Add onions and stir again.

6)Add Ginger-Garlic paste and chopped tomatoes and stir till it gets brown colour.

7)Add the soaked chilly- turmeric paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

8)When it starts to boil, add the soaked mussels along with the tamarind juice and salt.

9)Add curry leaves and Curry Leaves

10)After 10-15 minutes, the mussels will get cooked as well and gravy gets thicken .

11)Add 3 tsp of oil and allow the mussels to get fried .

12)Saute it for 10 -15 mins till it get brown color also add soy sauce.

:- Serve the dish after garnishing with Curry and Coriander Leaf Stem.

Recipe By
Kiran Mary