Sunday, July 7, 2013

Appam With Fish Curry


Appam and fish curry is a great combo and its my most favorite dish. The fish curry is very spicy and tangy - a typical south indian flavour. I dont like to use much of tamarind in my cooking. I use a 500gm of tamarind of 2-3 years ! So instead I use 'Indian Lime' in most of my fish curry. Lime is more healthy and the taste is not a lot of difference. You can use this curry for Rice and Idlis also. Hot idlis and left over curry ..yummm...is a best combination. In the pictures you will egg appam - a typical southern dish and it is more famous in Srilankan cuisine. Its called " Bitharaappa" - thats again my fav !

Talking about fish curry, it is very important to choose the right fish for the gravy. Some fishes are good for frying only. We need to bring out the best taste of fish by cooking it the right way - either frying or curry. For eg: I dont like mackreal curry, they taste best when fried.

For Curries you can try these:
Sherri, King Fish, Sardines, Sultan Ibrahim, Sherri Shikali, Naser

For Frying:
Sea Bass, Sea Bream, King Fish, Sardines, Small Mackreal, Red Snapper
 


Ingredients:

For APPAM:
Appam Mix - I used the store bought ( As I m yet to learn how to make it)
Egg - 1
Salt & Pepper

Method:

I use a non-stick appa kadai which is easier to use than the traditional one. Taste mostly depends on the Appam Mix. Pour one spatula (Dosai Karandi) of Appam mix on to the hot appa kadai. Lift the kadai slightly and holding the two side handles ( be careful not to burn you fingers), twirl it clockwise so that the batter spreads on the sides and forms a circle. The center will be thick and the sides are thin and crispy. Since this recipe is for egg appam, reduce the flame and break open an egg on to the centre of the appam, sprinkle little salt and close the lid. This will take few longer mins to cook than the plain appam. When you open the lid, egg will look very white and watery but it would have been cooked. Sprinkle freshly ground pepper on it. It just slides of the kadai smoothly ( a good advantage of the non-stick kadai)

 
 
For FISH CURRY:

Sherri Big - 1 approx 500gm ( cleaned and cut into medium pieces, 5-6 pieces)
Onion - 1 chopped
(Shallots a handful can also be used)
Tomato - 1 big chopped
Garlic pods - 6-7 ( For better taste and good for digestion) sliced
Green Chillies - 3 slit
Fresh Lime - 1
Curry leaves - few
Spices :
Chilli Powder - 1/2 Tbsp
Turmeric Powder - 1/4 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp

For Grinding:

Grated Coconut - 4 Tbsp
Fennel seeds - 1/4 tsp

Method:

Heat some oil in a pan and let the mustard splutter. Then add chopped onions and saute till soft. Then add garlic followed by curry leaves and saute for 1 min. Now added the chopped tomatoes and saute for 1min. Then add all the spices, little salt and saute for 2mins. Now add the slit green chilli and saute nicely and then cover the lid and cook for 5mins. Tomatoes will get mashed nicely along with the spices. Add 2 cups of water and when it boils add the fish pieces and cover and cook for 7 mins. Meanwhile grind the coconut and fennel to a smooth paste in a mixer. Once the fish is cooked, open the lid and add the ground coconut paste and add water if required and let it boil for few mins with lid open. Turn off the stove and squeeze 3/4 lime on the top ( be careful not to drop seeds in). Give it one quick stir carefully without breaking fish pieces.

** The curry tastes good if eaten after few hours.

** Chilli powder can be adjusted according to taste

** Adding green chillies after the tomatoes gives a different flavor, try it.