കിളിച്ചുണ്ടൻ മീൻ കറിയും ചക്കപ്പുഴുക്കും | Kerala Mango Fish Curry + Chakka Puzhukku скачать в хорошем качестве

കിളിച്ചുണ്ടൻ മീൻ കറിയും ചക്കപ്പുഴുക്കും | Kerala Mango Fish Curry + Chakka Puzhukku

Kilichundan Meen Curry or Kerala Mango Fish Curry is prepared with Kilichundan variety of mangoes and Ayala Fish (mackerel). When my mom cooked the fish curry, she was telling about the Kottayam Style Pot Tamarind fish curry too. We will do a video about the Kottayam style fish curry later. However, in this video, we have cooked Mango fish curry and it was a good combination for chakka puzhukku (Mashed Jackfruit). കിളിച്ചുണ്ടൻ മീൻ കറി എന്നത് നല്ല കിളിച്ചുണ്ടൻ മാങ്ങ ഇട്ടു തേങ്ങയും അരച്ച് ഉണ്ടാക്കിയ അയലക്കറി ആണ്. ഇത് നമ്മടെ കോട്ടയം മീൻ കറി അല്ല, പക്ഷെ ഇതിനും നല്ല കിടു ടേസ്റ്റ് ആണ്. കോട്ടയം മീൻ കറി കല്യാണ വീട് സ്റ്റൈലിൽ നമ്മുക്ക് വേറെ ഒരു ദിവസം ഉണ്ടാക്കാം. ഇന്ന് ഏതായാലും നമ്മുടെ മാങ്ങ ഇട്ട മീൻ കറിയും ചക്ക പുഴുക്കും എന്ജോയ് ചെയ്യാം അല്ലെ? Subscribe Food N Travel: https://goo.gl/pZpo3E Visit our blog: FoodNTravel.in Homecooking videos:    • Home Cooking   How to make Kerala style Raw Mango Fish Curry? For making Kilichundan fish curry, or Kerala style mango fish curry, we need fresh Kilichundan mangoes and a good variety of fish. We used mackerel, but according to my mom, any fish variety will do. The first process for the fish curry is to grind the grated coconut into a fine paste. Add garlic, shallots, coriander powder, chili powder, and turmeric powder to the grated coconut, and grind it into a buttery paste. Add water to this paste and keep it over the stove. We used a firewood stove for cooking. (It was not a traditional one, but a ready-made clay stove that we get in local shops.) When the coconut mixture starts to boil, add the cut mango and fish pieces to it. For the kilichundan mangoes, we don't need to peel the skin of mangoes. This is the mango variety traditionally used for fish curries, according to what my mom said. As for the fish, we decided to add big pieces so that the dish looks good. (I have an eye for the visual appeal of dishes) If you wish, you can cut fish into smaller pieces. There is no hard and fast rule, it is all dependent on individual choices. After adding the fish and mango pieces to the boiling coconut paste mixture, add a few green chilies and some curry leaves too. Now close the pot and allow it to cook till the fish and mango pieces become soft. When it is well-cooked, we can temper mustard seeds, curry leaves, and shallots in coconut oil. Garnish the fish curry with this mixture. Your fish curry is ready to be served. How to make Kerala style Chakka puzhukku (Mashed Jackfruit)? Mashed jackfruit is one of the traditional recipes of Kerala. The most tedious process in cooking jackfruit is the cutting and slicing of jackfruit. It was my mom who was in charge of the entire process. I offered a helping hand in slitting the jackfruit pieces and taking out the seeds. My mom cut the jackfruit into thin slices. The first step in making mashed jackfruit is to boil the jackfruit pieces with sufficient water. One thing to be noted here is that water should not be excess. If we add too much water, jackfruit becomes overcooked, which will spoil the dish. Keep the jackfruit pieces with water over the stove. Add salt according to your taste. It is important to cook it on high flame, or else the pieces tend to turn rubbery. Ideally, the jackfruit pieces should be well-cooked in about 10 minutes. When jackfruit is cooked, it is time to add coconut mixture. Remember, for mashed jackfruit, we don't need to grind the coconut into a fine paste. What we need is a coarse mixture of grated coconut, shallots, chilies, and turmeric powder. ( We can add cumin seeds too) After adding this mixture, allow this to cook for some more time. Let the excess water dry up. Now we can add tempered mustard seeds and mix well. Alternately, we can just add a dash of coconut oil, mix well and serve.