I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.
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Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…
Fish Rice / Meen Sadham
- Fish pieces – 6 nos (250 gm)
- Dill leaves – 5 stalks
- Steamed Rice – 2 ½ cups
- Fennel seeds – ¼ tsp
- Onion – 1 no
- Garlic – 6 to 8 cloves
- Cumin powder – 1 tsp
- Pepper powder – 1 tsp
- Lemon juice – 1 tsp
- Salt to taste
- Olive oil – 2 tbsp
Fish getting boiled
After getting boiled
Fish crumbled to pieces
With olive oil, fennel seeds, onions and garlic
With dill leaves
With crumbled fish
With pepper powder and garam masala
With steamed rice
Fish Rice / Meen Sadham
- Clean the fish and keep it aside.
- Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
- Peel and finely chop the onions and garlic into pieces, keep it aside.
- Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
- Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
- Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
- Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
- Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
- Add the rice, salt if required for rice and stir it well.
- Make sure that the rice becomes dry and blends well with fish.
- Sprinkle the leftover dill leaves, give a stir and remove it from fire.
Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.
Avial is traditional recipe of South Indians, a must in kerala cuisine. Avial is a must on Pongal lunch menu in my home. Avial is a prepared with a many varieties of vegetables which is cooked with pigeon pea/toor dal and curd. Avial has a unique taste with the flavor of many veggies in it.
A very simple and easy recipe, also consumes less time. This is a most popular festive recipe when coming to south Indian vegetarian meals. It goes out well with steamed rice and sambar. Also perfect with Adai / Lentil Dosa for dinner and breakfast among all the Tamilians.
Do check out my Adai / Lentil Dosa recipe in this link: https://madraasi.com/2015/04/12/adai-dal-dosa-lentil-crepes/.
Do check out my Sambar recipes in this link: https://madraasi.com/main-course/vegetarian/.
- Carrot – 1 no
- Radish – 1 no
- Drumstick – 1 no
- Potato – 1 no
- French beans – 50 gm
- Broad beans – 50 gm
- Plantain – 1 no
- Brinjal / Eggplant – 3 nos
- Green chillies – 2 nos
- Coconut – 2 tbsp
- Cumin seeds – 1 ½ tsp
- Big onion – 1 no
- Yogurt / Curd – 2 tbsp
- Coconut oil – 2 tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a strand
Spices tempered, onions and garlic getting cooked
Ground coconut masala
Boiled and mashed split peas/toor dal/ tuvaram paruppu
Water getting drained
Masala getting cooked
With cooked vegetables
Getting cooked with the reserved vegetable water
With split peas
- Finely chop the onion and chop carrot, radish, french beans lengthwise.
- Chop the other vegetables to medium pieces.
- Pressure-cook all the vegetables only for a whistles (else the veggies would be mashed).
- Remove the lid, when the pressure subsides, drain the water and keep the vegetables and water aside.
- Grind coconut, green chillies and cumin seeds together by adding little water to a fine paste.
- Heat oil in a kadai, add in the mustard seeds, blackgram and curry leaves and wait until they crackle.
- Add in the onions and cook until they turn golden brown in color.
- Pour in the ground masala and cook until the raw smell goes off.
- Add in the pressure-cooked vegetables along with the salt and cook for few mins.
- Pour in 2 tbsps. of reserved water drained from the pressure-cooked vegetables.
- Add in the boiled split peas/toor dal/tuvaram paruppu and cook for few mins.
- Pour in 2 tbsp. of yogurt/curd and cook for few mins.
- Keep in medium flame and cook until it becomes semi-thick.
- Remove from fire.
Serve hot with rice or Adai.