Easy curry leaves fish fry recipe with video and step by step pictures for your easy understanding and learning.

How to make Curry Leaves Fish Fry Recipe

I always love to try different fish fry recipes as the same fish fry bores me as well as my family members. So this curry leaves fish fry is one such type of fish fry which I recently tried and became a hit in our family.

The spicies added in this fry can be adjusted as per your family taste buds and it doesnot require any specific measurements.

This fry should be fried in coconut oil to get the perfect taste, but other oil like sunflower oil, vegetable oil can also do their justice.

So if you are fish lover, then do check out the below recipes

• Kerala style pomfret fry
• Salmon fry Indian Style
• Nethili Dry Fish Fry
• Small fish fry
• Andhra Style Fish Fry
• Masala Fish fry

you can also check the full collection on non veg recipes here.

• 25+ Collection of prawn recipes
• 30+ Collection of fish recipes
• Full collection of non veg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe for curry leaves fish fry

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How to make Curry Leaves Fish Fry Recipe

Curry leaves fish fry is easy to make and have its own unique taste with the curry leaves blend with the indian spices and marinated in fish. This fish is fried in coconut oil ( or sunflower oil ) and served with rice.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword curry leaves fish fry, fish fry, fish fry using curry leaves

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting time 45 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 350kcal

Author Akila

Ingredients

• Kilanga fish – 10 to 12
• Curry leaves – 1/2 cup
• Pepper – 1 tsp
• Ginger – 1/2 inch
• Garlic – 4 to 5
• Dry Red chilli – 2
• Green chilli – 1
• Fennel seeds – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Salt – as per taste
• Lemon juice from half lemon

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes.

Required Ingredients

• Kilanga fish – 10
• Curry leaves – 1/2 cup
• Pepper – 1 tsp
• Ginger – 1/2 inch
• Garlic – 4 to 5
• Dry Red chilli – 2
• Green chilli – 1
• Fennel seeds – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Salt – as per taste
• Lemon juice from half lemon

(All the above ingredients can be adjusted on no of fish and as per your taste levels)

step by step method to prepare the curry leaves fish fry recipe

Let us see the making of curry leaves fish fry.

prepare the masala

first we need to prepare the masala for the fry. For this, in a mixie jar, add the curry leaves which are tightly packed.

Also add the black pepper corns, garlic, ginger, green chilli, red chilli,

In addition to that, add coriander powder, fennel seeds, turmeric powder, chilli powder,

Also include the salt as per taste, lemon juice from half lemon.

Grind this to a fine paste, adding water little by little.

Here i have taken the kilanga meen for this fry. ( you can choose other fish too). apply this masala paste thoroughly on the fishes.

Let it rest for about 45 to 1 hour for a perfect marination.

Frying the fish

in a pan add enough oil and add the fishes one by one in small batches.

Fry the fish for 2 minutes on one side and turn them to the other side and fry again for 2 minutes.

Again turn them and fry for 2 min and repeat unitl the fish is well cooked. Normally for this, the fish becomes brown color as we have added curry leaves. Also do not over fry them, as the curry leaves might give light bitter taste to the fishes.

Filter the oil and remove them. Repeat the same with other fishes.

Easy and tasty curry leaves fish fry is ready to be served.

Notes

1. Do not reduce the curry leaves quantity as the unique taste comes from curry leaves only.
2. The chilli powder, green chilli, pepper etc can be adjusted as per your spice level.
3. If you want you can add 3 to 4 shallots also.
4. Try to use coconut oil for frying as it gives very unique flavour.

The post Curry leaves fish fry | Fish fry recipes appeared first on Learning-to-cook.

 

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

 

 

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

 

Ingredients 

To Temper
Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2

 

For Biryani
Prawn – 1/2 kg
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp 
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 3 tbsp (chopped nicely) 
Coriander leaves – 3 tbsp (chopped nicely)
Thick Coconut Milk – 2 cups
Water – 3 cups 
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

 

Method to prepare Prawn Biryani

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

 

 

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

 

Recipe of Coconut Milk Prawn Biryani

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Prawn Biryani using coconut milk

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani.

Course Main Course

Cuisine Indian

Keyword coconut milk prawn biryani, prawn biryani using coconut milk

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 600kcal

Author Akila

Ingredients

To Temper

• Fennel Seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Star Anise – 2

For Biryani

• Prawn – 1/2 kg
• Basmathi rice – 3 cups
• Onion – 2 chopped lengthwise
• Tomato – 2
• Ginger Garlic Paste – 1.5 tsp
• Green Chillies – 2 slit into half – lengthwise
• Chilli powder – 1.5 tsp
• Mint leaves – 3 tbsp chopped nicely
• Coriander leaves – 3 tbsp chopped nicely
• Thick Coconut Milk – 2 cups
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 2 tbsp
• Cashews – few optional
• Coriander leaves for garnishing
• Salt – as per taste

Instructions

• Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
• Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
• Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
• Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
• Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
• When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
• Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
• Serve the hot hot coconut milk biryani with mutton masala.

Notes

check the above notes

*Post first published on April 27th 2015. Updated with recipe.

The post Prawn Biryani using coconut milk | Prawn Recipes appeared first on Learning-to-cook.

This restaurant style prawn fry recipe is really easy to make at home and you don’t need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Prawns are my favorite one in the non-vegetarian recipes and I have tried many different prawn recipes and this one is an inclusion to my addiction.

In this restaurant style prawn fry recipe we do not add any food coloring and hence it is really good to give for kids. But still it gives nice color to the fry because of the kashmiri chili powder which we add to this recipe. Prepare this recipe in your home and comment how it has turned for you.

If you are a prawn lover like me then do check out my other prawn recipes in this website like

• Prawn Pakora
• How to make Crispy Prawns – step by step
• Prawn fry
• Prawn Cutlets
• Prawn Tikka
• Prawn 65
• Andhra Style Prawn fry
• Garlic Butter Prawns
• Goan Prawn Fry – Simple method
• Goan prawn vindaloo
• Kadai prawns

Video recipe of restaurant style prawn Fry

Printable recipe of restaurant style prawn fry

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Restaurant style prawns fry recipe

This restaurant style prawns fry recipe is really easy to make at home and you don't need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword restaurant style prawn fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

To clean pawns

• Prawns - 500 gms
• Salt - 1/2 tsp
• Turmeric - 1/2 tsp

For marinating

• chili powder - 1 tsp
• coriander powder - 1 tsp
• salt - as needed
• Pepper powder - 1/5 tsp
• ginger garlic paste - 1 tsp
• Curry leaves - few
• coriander leaves - few
• green chili - 1 finely chopped
• cumin powder - 1/4 tsp
• garam masala - 1/4 tsp
• turmeric - 1/4 tsp
• oil for frying
• rice flour - 1 tbsp
• Corn flour - 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Instructions

Method to prepare restaurant style prawn fry

• Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.
• Add the cleaned France in a bowl.
• To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.
• Mix them nicely. Add water if needed.
• Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.
• Finally add juice from half a lemon. Again mix them slightly.
• Let it rest for 15 to 20 minutes.
• In a big heavy bottom pan add enough oil for frying the marinated prawns.
• When the oil is hot add the prawns in batches and fry them nicely.
• Cook them evenly so that, they get a nice red color.
• Remove from oil and filter pill. Repeat the same for other batches too.
• Add the curry leaves to the remaining Masala and fry it in the same oil.
• Yummy yummy restaurant style prawn fry is ready to be served.

Step by step instructions of restaurant style prawn fry

Ingredients

To clean pawns

• Prawns – 500 gms
• Salt – 1/2 tsp
• Turmeric – 1/2 tsp

For marinating

• chili powder – 1 tsp
• coriander powder – 1 tsp
• salt – as needed
• Pepper powder – 1/5 tsp
• ginger garlic paste – 1 tsp
• Curry leaves – few
• coriander leaves – few
• green chili – 1 finely chopped
• cumin powder – 1/4 tsp
• garam masala – 1/4 tsp
• turmeric – 1/4 tsp
• oil for frying
• rice flour – 1 tbsp
• Corn flour – 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Method to prepare restaurant style prawn fry

1.Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.

2. Add the cleaned France in a bowl.

3. To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.

4. Mix them nicely. Add water if needed.

5. Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.

6. Finally add juice from half a lemon. Again mix them slightly.

7. Let it rest for 15 to 20 minutes.

8. In a big heavy bottom pan add enough oil for frying the marinated prawns. When the oil is hot add the prawns in batches and fry them nicely.

9. Cook them evenly so that, they get a nice red color.

10. Remove from oil and filter pill. Repeat the same for other batches too.

11. Add the curry leaves to the remaining Masala and fry it in the same oil.

12. Yummy yummy restaurant style prawn fry is ready to be served.

Notes

1. Try to use Kashmir chilli powder add or gives nice red colour to the prawns fry. If you don’t have then go for normal chilli powder.

2. You can adjust the spiciness according to your taste.

3. Instead of pepper powder you can add crushed pepper also.

4. If you want you can add red food colour but I didn’t add as my prawn fry already have nice colour.

The post Restaurant Style Prawn Fry Recipe | Sunday Special Recipes appeared first on Learning-to-cook.

I used to cook Fish curry or Meen Kulambu and put the fish head in that while boiling. I never know there is a special recipe for Fish Head Curry until I came here. In my Office get together once my colleague ordered this famous Singapore Fish Head Curry and when I tasted, it is something different from our normal Fish curry. Immediately I googled and took the base recipe of Fish head curry from Muthus Curry Restaurant and cooked it that weekend and it was awesome. I bet, if you try this one time, definitely you will keep trying this again and again. 

You can also view some Fish Recipes below

Meen Kuzhambu (Amma Special)
Masala Fish Fry
Anchovies Fish Fry
Restaurant Style Sura Puttu

Kerala Style Pomfret Fry
Nethili Sambal
Fish in Coconut Milk

Famous Singapore Fish Head Curry

Preparation time: 20 min | Cook Time: 35 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: Singapore / South Indian

Ingredients

For marination of Fish
Fish head – 2
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1/4 tsp

For Gravy
1. Oil – 2.5 tbsp
2. Fenugreek seeds – 1/2 tsp
3. Cumin seeds – 1/2 tsp
4. Fennel seeds – 1/2 tsp
5. Green chillies – 3
6. Onion – 2 (Shallots – 20)
7. Tomato – 2
8. Ginger garlic paste – 1 tsp
9. Garlic pods – 4 to 5 (crushed)
10. Curry Leaves – 1 spring
11. Chilli powder – 1 tsp
12. Coriander powder – 1 tsp
13. Turmeric powder – 1/4 tsp
14. Coconut milk – 1 cup
15. Tamarind – 1 small lemon size
16. Veggies ( Brinjal – 2, Drumstick – 1, Ladies finger – 8 )
17. Salt – as needed
18. Water – as required
19. Coriander leaves – for garnishing

Lets see the method of cooking…

Method

1. Wash the fish head with salt. Add 1 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/4 tsp salt. Sprinkle little water to this and marinate the fish. Let it rest for 2 hrs. Mean while soak the tamarind for 30 min and take the water and keep it ready.

2. In a big kadai or wok, add oil and when it is hot add the fenugreek seeds, cumin seeds, fennel seeds. In 30 seconds gap add the green chilli, curry leaves and garlic.

3. In another 30 seconds, add the onion and fry it. Wait till they becomes translucent. Now add the tomato and sauté them well. 

4. Add the ginger paste now and fry till the raw ginger smell goes off. By this time, the oil starts oozing out. 

5. Add the salt, chilli powder, coriander powder, turmeric powder. Fry for a min or 2. Add the tamarind water.

6. Let the tamarind water starts boiling. Add the drumstick and brinjal. 

7. Allow it to boil again for 5 min, as the drumstick takes more time to get cooked. Now add the okra and again allow to boil. Now add the coconut milk and bring to boil again.

8. When the veggies are half cooked, add the fish head with some water. Keep cooking for 15 min atleast or till the oil oozes or starts floating on the top.

9. Switch off the stove and garnish with coriander leaves and serve with white rice. 

Yummy and Famous Singapore Fish Head Curry is ready. 

Notes:

1. Be careful while adding the chilli powder, salt and coriander powder second time in the gravy, as the fish is marinated already. Sometimes it might be too spicy.

2. Also keep in mind we also add the green chillies. So adjust the chilli powder according to your taste buds. (The quantity mentioned, is for my family taste)

3. You can also add pepper powder, but it takes little peppery.
4. Adding coconut milk, enhances the taste.
5. Adding veggies is purely optional, but still it tastes good while adding.
6. Always allow to boil the fish curry for 15 min at least and the curry tastes great the next day.

Tags: Fish Recipes, Singapore Fish Head Curry, Fish Head Curry, How to make Fish Head Curry, Meen Thalai Curry, Fish Kuzhambu Recipes, Fish Kulambu Recipes, Meen Recipes, Meen Kuzhambu Recipes, Meen Kulambu Recipes, Non vegetarian Recipes, Sea Food Recipes, Fish Curry Recipes, Spicy Fish Gravy Recipes, Kuzhambu Recipes, Meen Kuzhambu step by step, How to make Meen Kuzhambu, How to make Meen Kulambu, How to make Fish Kuzhambu, How to make Fish Kulambu, How to make South Indian Fish Head Curry

The post Fish Head Curry | How to make Singapore Fish Head Curry | Meen Thalai Curry | South Indian Fish Recipes appeared first on Learning-to-cook.

Meen Kuzhambu / Spicy Fish Gravy – When I think of meen kulambu, I always have the feel that my mothers is the best. Not sure whether it is of the love and affection, she add along with her cooking or it is because of the experience or the both. After marriage, though I used to ask her the recipe and do the same what she says, I feel the taste never comes like hers. Though I am little bit ok now a days, still my Father says, my type meen kuzhambu, is different from my moms.  Last sunday I cooked Kerala Style Prawn Roast and Masala Fish Fry and I asked my mother to cook this meen kuzhambu and noted down each and every measurements and steps and I am sharing with you all.

You can also view other Fish Recipes below…
Masala Fish Fry
Anchovies Fish Fry
Anchovies Dry Fish Fry
Restaurant Style Sura Puttu
Pomfret Fry
Fish Fry

Now lets see how to cook, My Mothers Special Meen kuzhambu..

How to make Meen Kuzhambu / Spicy Fish Gravy

Preparation time: 30 min | Cook Time: 30min | Serves:5
Recipe Category: Main Course | Recipe Cuisine: South Indian
Ingredients

To Grind
Cumin Seeds – 1 tsp
Black Pepper corns – 1 tsp
Shallots / Small onion – 10
Tomato – 1

To Marinate
Fish Pieces – 15 (I used Sankara Fish)
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt – 1/2 tsp

For Gravy
Oil – 3 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Curry Leaves – 12 to 15
Onion – 1 big (chopped finely)
Tomato – 1 big (chopped finely)
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4tsp
Salt – 1/4 tsp
Hot water – 3 cups
Tamarind Pulp – 1 cup (Extracted from 2 gooseberry/amla sized tamarind)
Coriander leaves for garnishing.

Method
Lets see the cooking method of Meen Kuzhambu.

1. Wash the fish with water thoroughly and again with salt and keep it ready.

2. Soak the tamarind in hot water for 10 to 15 min at least and extract the pulp.

3. Now take the washed fish in a big bowl and add the chilli powder, coriander powder, turmeric powder and salt.

4. Mix them well, so that they are well coated and let it marinate for 30 to 40 min.

5. Now in a mixer, add the cumin seeds, black pepper.

6. Add the onions and the Tomato. 

7. Grind to coarse paste without any water and keep it ready.

8. In the Kadai / wok, add the oil, and when the oil is hot, add in the cumin seeds, fenugreek seeds.

 9. When they turn light brown colour, add the onions and fry for a min or till they becomes traslucent. ( Plz add the curry leaves at this stage. As I forgot to add, added in the 12th step. )

10. Now add in the tomatoes and saute them well.

11. When they are soft add the chilli powder, coriander powder, turmeric powder and salt.

12. Add in the curry leaves and saute for another minute.

13. Add in the ground paste and saute till the raw smell goes off from the onion.

14. Add the tamarind pulp and let it boil,

15. Add the fish pieces now and let it cook nicely.

16. If the gravy is thick, add some hot water and let it boil for 15 to 20 min.

17. When the oil starts oozing out from the gravy, add the coriander leaves and switch off the stove.

18. Spicy Fish Gravy is now ready.

Delicious and Mouth Watering Meen kuzhambu / Spicy Fish Gravy is ready to be served. 

Enjoy it with hot rice…..

Tags: Fish Recipes, Fish Kuzhambu Recipes, Fish Kulambu Recipes, Meen Recipes, Meen Kuzhambu Recipes, Meen Kulambu Recipes, Non vegetarian Recipes, Sea Food Recipes, Fish Gravy Recipes, Spicy Fish Gravy Recipes, Kuzhambu Recipes, Meen Kuzhambu step by step, How to make Meen Kuzhambu, How to make Meen Kulambu, How to make Fish Kuzhambu, How to make Fish Kulambu, How to make Fish Gravy, How to make South Indian Fish Kulambu, How to make South Indian meen Kulambu, South Indian meen Kulambu

The post Meen Kuzhambu – Step by Step | Spicy Fish Gravy | Amma Special Meen kuzhambu | South Indian Fish Gravy | Fish Recipes | Kuzhambu Recipes appeared first on Learning-to-cook.