Tuesday, May 11, 2010

Sauteed Lousiana Red Fish

This popular Creole dish is a common feature of any New Orleans Seafood restaurant. Red Fish is a common fish that is available in the Louisiana marshes. An added thrill is to catch the fish for making this dish like I did :)


1 cup Seafood Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled leaving only tail on

Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp in the sauce till cooked.

Serve with citrus rice.

Saturday, May 1, 2010

Manipuzha Kappa Vevichathu & Beef Curry

Wishing Happy May Dinam to all Sakhakals!!! Lal Salaam!!!!

Kappa is one of Kerala’s favorite staple foods. It is widely enjoyed across the length and breadth of God’s Own Country!!!

Back at home, my Amma prepares Kappa vevichathu and even though Kappa with fish curry is the best combination people prefer in Kerala, we enjoy it with beef curry. I have enjoyed having Kappa from Manipuzha as well, a restaurant with roots in Kottayam, Madhya Thiruvithaamkoor. This recipe is followed more or less in every house in Kottayam, and wherever you go around having Kappa in Kottayam, you will find that it tastes the same. Isn’t that amazing?....!!!

Ingredients for Kappa

Yuka Root: 3-4

Green Chilies: 5-6 (depending on your hot taste buds)

Shallots: 3-4

Shredded coconut: 4-5 table spoons

Turmeric powder and mustard seeds: a pinch

Salt: to taste

Curry leaves: a few of them

Oil: as required


First remove the skin off the Kappa and wash them well in water. Cut them into smaller pieces. Boil them in water with a little bit of salt. Drain of the water occasionally, and replace with more water and boil again. Do this a couple of times. This will help in removing a little bit of bitterness Kappa might have otherwise. Now, while the Kappa is boiling, heat oil in another pan, add mustard seeds and then add finely chopped green chilies and shallots. Sauté for a while. After mixing them well for about 2-3 minutes, add a pinch of turmeric and then add shredded coconut with a little bit of water. This part should be done on a medium flame. After a couple of minutes, add the cooked Kappa and mix well for about 5 minutes with the curry leaves. Have it with beef curry described below.

Ingredients for Beef Curry

Beef: 2 lbs

Red Chili powder: 2 teaspoons ( more for people who love hot food)

Coriander powder: 3 teaspoons

Onions: 1

Tomatoes: 3-4

Ginger- one small piece, finely chopped

Garlic and mustard seeds: a little bit


First chop the beef into smaller pieces and wash it properly. In a pressure cooker, add oil and mustard seeds. Then add the chopped onions and saute with ginger and garlic till the onions turn transparent. Now add tomatoes and saute for about 5 minutes. Later, add the beef, red chili and coriander powder. Mix well and pressure cook for about 30 minutes. There is no need to add water, as it will ooze out from the beef. Once pressure cooked, cook it further with the lid off. This final cooking can be done for a shorter/longer period depending on how much gravy you need.


Sakhavu Nettooran