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A completely different way of preparing mouthwatering fish curry
Published On: 19 Mar 2007
English: Poppy Seeds
malayalam: Kaskas / Kashakasha
telugu: Gasagasaalu / Kasakasa
kannada: Gasagase Beeja / Kasa Kase
hindi: Post Dana / Khuskhus / Kashash
Bengali: Posto / Kashash / Afing
Gujarati: Khaskhas / Khuskhush / Aphim
Konkani: Khus-Khus / Koskoso
Marathi: Khaskhas / Khus Khus
Oriya: Posta / Aphima
Punjabi: Khus Khus / Khas / Post
Urudu: Kashkash Sufaid
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Marinate the cleaned and cut fish with salt and turmeric powder for about 10 mins.
Grind the mixture of poppy seeds, cashews and curd until the poppy seeds are finely ground.
Fry the marinated fish in oil.
:- Make sure that the surface is evenly golden brown in color.
Heat the required amount of oil in a pan.
Splutter mustard seeds.
Add finely chopped onions and saute until it is transparent.
Add ginger-garlic paste, cumin powder and fry for 2 more minutes.
Add the ground mixture of poppy seeds, curd and cashews, sliced tomato and green chillies.
Add oil to it and heat it for sometime.
When the mixture starts sticking to the pan, add almost 1 cup of water followed by coriander powder, chilly powder, turmeric powder and salt.
Add the fried fish pieces and cook on medium heat with the pan covered for about 10 mins.
:- Make sure that the curry does not stick to the pan. If it sticks add required amount of hot water to the curry. Dont add too much water as the gravy will be too thin.
After 10 mins, switch of the stove.
Add a tsp of oil to the curryand garnish with chopped coriander leaves.
Where is garam masala used?
The dish came out really well... Everyone at home enjoyed it... Thanks for the excellent recipe
Please mention the quantity of fish to be used?
How can you get those poppy seeds ground? I think it may need a conventional stone grinder. I was so disappointed to see that. Sorry.. I didnt get the dish well. I can rate it only 2 stars.
Lakshmi.....u can use 3/4 cup of poppy seeds inorder to get a thick gravy....But if u dont want it to be that thick then u can add 1/2 cup of it....Hope u like it.
hello pinky its seems to be very good but bfore try it out i had a doubt abt thepoppy seeds do we need to add 3/4 cup of it?!!!pls tell me hope i will answer for this
tried the fishcurry...tasted so gud...Yummmmyy!!!.goes well with rice or chappathi.do post recipes like this.
Really awesome and mouthwatering!!!!!!!
Wonderful recipe.....the gravy is too rich and too good....Do post more recipes like this.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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