Kugan's Kitchen Part 6

[groucho070]

Thanks Dev

Groucho anneh, in Kerala they will use fresh nethili meen, or sardines.
We can use, ikan tenggiri slices, ikan tongkol, ikan tamban, ikan pari,
ikan siakap. Is NOV anneh around? Shh, you can even use ikan yu

I am safe, vegetarian

Groucho anneh, it is something like our sora meen puttu.
It will be very tasty, when you really dry fry it.

Aamaa, kudampulikku enggeh poovingga?
Try with thick tamarind juice or our assam keping.

Thanks and take care, Kugan98

Sure, shark not my fav, but my wife's. And yeah, will go for the tamarind juice or assam keping. Thanks Kugan.

[Aarthii]

kuganka,am perfectly alright,went to some nearby places for short trips.Since i was busy with those stuffs, i was not able to come to forum often.

Dev,Belated wedding anniversary wishes
Suvaika how r u doing?
selvika,how is the vacation going on?

[Aarthii]

kuganka,aval kesari looks interesting.Thanks for the recipes kuganka.

[gulabjamun]

Kugan, thanks for the Bombay chutney. It was like what I had. The taste was so yummy. Your way of writing the recipe is so fantastic. Just prepare the ingredients according to your list. Then put them in the pot according to the list, That's it, we have the dish. So simple. Thanks Kugan.

[rose75]

Kugan I hope you are doing well. Thanks for all the nice simple recipes. If I am not mistaken, I think I asked you for a recipe for stuffed fish. You must have forgotten I think. It is alright Kugan, take your time, but please do not forget to post it. Thanks, Rose75

[kugan98]

Thanks Dev, I will post the green peas and egg curry for you.
According to my aunt, there are many types of egg curries.
See if the one I post, is what you want.
Otherwise I will ask my aunt for a different version.

My grand aunts roots are from Kolikodu in Kerala.
So she knows most of the recipes.
Thanks and take care, Kugan98

[kugan98]

Aarthii, glad that you are well.
Make use of the opportunity and visit as many places as you can.
Drop in when time permits. Take care, Kugan98

[kugan98]

Gulabjamun, I am very glad that you like the Bombay chutney.
You are right, I have a niece in US, who also writes like me.
This way, it will be easy to follow the recipe.
Thanks and take care, Kugan98

[kugan98]

Dear Rose, I am very very sorry.
Please do not hesitate to remind me if I forget a recipe request.
I do not mind, at times I tend to over look.
I have done it with ikan cencaru, not kampong fish.
The kampong fish will be very soft, and not suitable for stuffing.
I will post it for you. Thanks and take care, Kugan98

[kugan98]

Dear Rose, here is the recipe. Some of my friends, add little grated coconut to the ingredients before grinding. Some add little corn flour to the paste, so that it will bind the filling and will not leak out while frying. This is my method. Kugan98...


STUFFED FISH.

Ingredients:

4 ikan cencaru fish cleaned

5 dried red chillies soaked
5 fresh red chillie
3 shallots chopped
2 pips garlic chopped
Little tumeric powder
3 candle nut
3 white part of the lemon grass
A small piece of shrimp paste
Little tamarind paste, mixed with little water
Little sugar
Little salt

Method:

Grind all the ingredients above.
Use little oil in a wok, and stir fry the ingredients till fragrant.

Clean and gutt the fish. Slit a line at the back of the fish.
Rub little salt all over the fish.
Using a small spoon, stuff the ingredients into the back of the fish.
Remove the access. Fill also the stomach of the fish.

Heat up a wok with the oil. When it is hot, put the fish and lower the heat.
Shallow fry until golden in colour on both sides.
Flip the fish to the other side occasionally.

This fish takes a longer time to cook through due to the thick skin.
The inside of the fish will not be cooked if high heat is used.

In Malay we call it ikan cencaru.
In English it is known as Jacket fish or Torpedo Scad.

This is how the cencaru fish looks like:



This is how the stuffed fish will look like: