Wanderberry Tales

Fish Mappas or Meen Mappas is a traditional Kerala recipe flavored by the addition of coconut milk. This is served along with appam, idiyappam or bread roll.  My recipe is an adaptation of the one I had seen on cookery show - Shappile curry naville ruchiyum on television. I have tried this recipe a couple of times with different fishes like Karimeen and Vatta. It turned out the best with Neymeen/ King Fish which I made this time and we finally decided to put it up in the blog. Unlike fish molly, mappas is a little tangy due to the addition of kudampali/ pot tamarind and blends well along with the creaminess of coconut milk. This recipe is now a favorite with us. So, here you go -  Ingredients Fish slices - 9-10 pieces( I used King Fish - you may use karimeen or pomfret also) Onion - 2 medium sliced lengthwise Green Chilly - 4-5 slit Ginger - 2 tsps chopped Tomato -1 medium sliced lengthwise Fenugreek seeds - 1/2 tsp Mustard seeds - 1/2 tsp Tur...

Brahmavar - that is where I was brought up. A lovely place with even more lovelier people and amazing food. It is a small town along the Udupi coastline, 70 kms of Mangalore. No prizes for guessing my favorite Mangalorean meal. Boiled Rice and Fish Curry - That is definitely a marriage made in heaven:) Attend any weddings in the Mangalore region and you will realise that people are least bothered about the fish in the curry, all they need is the gravy for a sumptuous meal. My earliest memory, is the fish curry we constantly order at Hotel Ashraya - a restaurant in Brahmavar along the National Highway. Our favorite waiter at the restaurant told us that the flavour of the curry increases if it is kept over night and then served. My cooking experiments proved the same. Try making this curry with sardines, mackerel or even anchovy, it would taste as good! Flavors do not necessarily come from complicated recipes - you will know this once you read this recipe, try it ...

Prawns always reminds me of my sister - Soumya  -  a hard core non veg food fan, who is convinced that prawns cannot be categorized as non vegetarian food. She says - look at the size of it - how can that be non vegetarian? That is what she grew up saying and doesn't care much about prawns to date. Although I love prawns, I have not tried many recipes with it. I was craving for prawns and that is when I remembered the curry my colleague used to often bring to office. Hailing from Trissur in Kerala, he often brought to office the traditional delicacies from the region.And yes, all of us have gobbled on it.I soon had the recipe in my hands, thanks to his wife who managed to write it down despite having a four month old baby and a lovely four year old to look after.   Sharing the Chemmeen curry recipe which my husband and his colleagues loved. Ingredients Prawns - 1/2 kg Coconut - 1 grated Raw Mango - 2 cut into long pieces Ginger - 2 tsp finely...

Appam has been my all time favorite. It's appam for Birthday, Christmas, Easter, Anniversary and any occasion you think of. Appam, according to me goes best with stew and hence set out to explore the best and easiest way to make stew. I have come across various recipes for fish molly but I found my mothers recipe the easiest and the best . I tried out this recipe on my husband - the guinea pig of all my experiments. He seemed to pretty much like it and not to lie - I loved it too. So without much delay I decided to put it up here. This post is for my dearest Mamma from whom I learnt the tricks and trades of cooking. Let me not forget to thank my hubby who willingly tastes all that I cook. Ingredients For Marination King Fish - 1 kg sliced ( Any fish of your choice but I personally feel it tastes the best with King Fish) Pepper powder - 1 teaspoon Salt as per taste For Curry Onion - 3 medium sized thickly sliced lengthwise Ginger - 2 tsp finely cho...