Kerala-Style Fried Fish

(Susan Pachikara COPYRIGHT 2011)

The first day I was in Kottayam, Iyshakochamma and I went in search of a meen chutty – an earthenware pot dedicated to cooking fish. We walked to the main thoroughfare to flag down an auto rickshaw. Tatas, Suzukis, and the pod-shaped three wheelers zipped by us, like twigs travelling downstream. After several minutes of futile waving, a rickshaw swung off the road and abruptly stopped in front of us. We slid in back. Iyshakochamma asked the driver to take us to the main business district and he strong-armed the steering wheel back towards the charging traffic.

As the driver dodged harried taxis, barreling buses, and whole families on scooters, we jerked left and right, up and down. Flocks of school children, street side temples, and white washed churches where Syrian Christians worship shot by on either side. Our hair tossed and flipped in the gritty, open air and our noses perked as the smell of fried fish, exhaust, and jasmine ebbed and flowed. After several minutes, we pulled behind a truck transporting a towering heap of green bananas and we followed it to a large open market.

(Susan Pachikara COPYRIGHT 2011)

We slipped out of the rickshaw and into a zig-zag of commerce being carried out of storefronts, off carts and curbsides. A lemon vendor gave way to a man selling fresh fish. A purveyor of coconuts segued into a woman peddling bananas. We passed concord grapes with skin that rivaled fine velvet and sunset yellow papayas. Hawkers beckoned us to try their lanky beans, which sat within eyesight of ruddy tomatoes and pineapples topped with fountains of green.

The Portuguese who were the first to find a sea route to India brought much of this bounty. Their most pivotal contribution to India, and other parts of Asia, was the introduction of the chili. The spice is so integral to everyday Kerala cooking that nearly every family has a hot pepper plant (and when I was charting out my plot in the community garden, miles away, my mom insisted that I plant hot peppers, which I did.) At the market, we saw an array of chili – red, green, fat, lean.

(Susan Pachikara COPYRIGHT 2011)

As we navigated the bustling market, Iyshakochamma continued sleuthing for the meen chutty. Each vendor directed us to walk a bit further. About an hour into our search, we came to a narrow alleyway. An elderly woman in a faded cotton sari stood in a doorway. Around her feet, sat an army of clay red and charcoal black meen chutties, their straight sides giving way to a slightly rounded bottom. These pots conduct heat more evenly than their aluminum counterparts and are ideal for gently cooking fish. The woman turned over my selection, and tapped the bottom, testing its craftsmanship in front of us. She handed me the pot shrouded in newspaper and we headed home.

KERALA-STYLE FRIED FISH

(COPYRIGHT CARDAMOM KITCHEN 2011)

This recipe demonstrates how gorgeous cayenne pepper tastes when it is part of a simple, well-balanced spice mixture. Here it adds dynamic flavor rather than overpowering heat. (When a dish is really hot, it can be because the spices are poorly portioned. Items that are meant to be hot-hot, such as pickles and chutneys, tend to be eaten in small portions.)

I love making this recipe with salmon, but you can substitute just about any other fish from catfish to pampano. It's glorious with sardines, but they'll leave a fishy odor in your kitchen for days. Also, this recipe is very delicious broiled or grilled if you prefer a more heart heathy dish.

Serves 4 to 6

INGREDIENTS

1 pound salmon fillets

2 1/2 teaspoons cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

Dash of turmeric

2 tablespoons shallots, finely minced (optional)

2 teaspoons water

Canola oil for deep frying

(Susan Pachikara COPYRIGHT 2011)

INSTRUCTIONS

Wash salmon and slice into roughly 2 inch x 3 inch pieces. Cut 1/2 inch diagonal slits into flesh.

Mash shallots in a mortar and pestle.

In a small bowl, mix cayenne, garlic powder, salt, turmeric, and shallots. Add water and mix until it forms a paste.

Rub fish with paste. Marinate in the refrigerate for at least two hours.

Heat oil in a pot over medium high heat. Add onion slices. Add a few pieces of fish, skin side down to oil. Lower heat to medium and cook until fish browns, about 5 minutes. Turn fish and cook other side.

Remove fish from oil and place on paper towel.

(Susan Pachikara COPYRIGHT 2011)

Idli Chutney Powder

Picture will be updated soon!

Ingredients:

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1 tsp Mustard seeds

20-30 Dry Red Chillies

3/4 cup Urad dal

1/4 cup Chana dal

1/2 tbsp Asafoetida

Salt to taste

2 tsp Oil

Method:

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1. In a saute pan add oil and when it's hot add the dry red chilies and saute them until they trun light brown.

2, Remove the chilies and place it on a place to cool.

3. In the same pan of oil, add Chana dal and roast it until it turns slight brown. keep stirring it to avoid burning.

4. Remove the chana dal to a plate to cool.

5. Now add urad dal to the same pan and roast it until it turns slight brown.

6. Remove urad dal to a plate to cool.

7. After all the dal and the chilies come to room temperature, powder it to a coarse powder in a mixer adding salt and asafoetida.

8. This powder can be served with dosa or idli with little bit of oil or ghee.

Idli Rava Idli with Home made Chutney Powder

Idli is a very healthy and simple to make it just a little preparation ahead. I made this idli recipe using the idli rava you get in Indian store, it is basically kind of broken rice which is bit more coarse than the upma rava. In this recipe you just need to soak and grind urad dal and no need to soak or grind the idli rava. So it's simple and healthy because it is steamed. :-)

Ingredients:

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3 cups Idli Rava

1 cup Urad dal or 1 cup Urad dal powder

Water as needed

Salt to taste

1/2 cup Mixed vegetables Frozen or fresh (I used frozen with peas, carrots, corn and beans - you can use your choice of vegetables)

1 tbsp Tomato paste (to just add little bit color and taste to the idli's)

1 tsp Oil

Method:

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1. In a bowl wash the urad dal and soak it for about 3-4 hours (if using the whole urad dal), else you need not soak if you are using the urad dal powder.

2. Grind the urad dal or powder with enough water.

3. Transfer this to a bigger bowl and add the idli rava to it and mix well, add water if needed, and bring to a consistency of idli batter.

4. Let this mixture ferment overnight or for minimum 8 hours. You can keep it in a warm place or preheat oven to 200F off the oven and keep this bowl with a lid on it.

5. Now take this idli batter and mix well again, add salt and keep it aside.

6. In the meantime, in a pan add oil and when it's hot add the mixed vegetables and tomato paste and satue it for about 5 mins and add it to the idli batter and mix well.

7. In a pressure cooker or idli cooker add enough water in the bottom, grease the idli plates and fill 3/4th with idli batter, close the lid (if using pressure cooker, no need to put the whistle) and steam it for about 15 mins.

8. Make as many as idlis you need, and serve this with your choice of chutney powder or sambar or chutney.

9. I served this idli with home made Idli Chutney Powder. (Click on the link to view the recipe for Idli Chutney Powder).