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20th July 2011, 07:32 AM
#2631
Senior Member
Diamond Hubber
Thanks Dev

Originally Posted by
kugan98
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.
" நல்ல படம் , சுமாரான படம் என்பதையெல்லாம் தாண்டியவர் நடிகர் திலகம் . சிவாஜி படம் தோற்கலாம் ..சிவாஜி தோற்பதில்லை." - Joe Milton.
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20th July 2011 07:32 AM
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20th July 2011, 08:17 PM
#2632
Senior Member
Senior Hubber
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?
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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20th July 2011, 08:18 PM
#2633
Senior Member
Senior Hubber
kuganka,aval kesari looks interesting.Thanks for the recipes kuganka.
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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20th July 2011, 11:01 PM
#2634
Senior Member
Regular Hubber
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.
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21st July 2011, 02:04 PM
#2635
Senior Member
Regular Hubber
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
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21st July 2011, 05:43 PM
#2636
Senior Member
Diamond Hubber
kugan's Kitchen Part 6
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
Chefs are just like children.
They should be seen not heard.
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21st July 2011, 05:45 PM
#2637
Senior Member
Diamond Hubber
kugan's Kitchen Part 6
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
Chefs are just like children.
They should be seen not heard.
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21st July 2011, 05:47 PM
#2638
Senior Member
Diamond Hubber
kugan's Kitchen Part 6
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
Chefs are just like children.
They should be seen not heard.
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21st July 2011, 05:51 PM
#2639
Senior Member
Diamond Hubber
kugan's Kitchen Part 6
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
Chefs are just like children.
They should be seen not heard.
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21st July 2011, 06:02 PM
#2640
Senior Member
Diamond Hubber
STUFFED FISH ( Kugan )
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:
Chefs are just like children.
They should be seen not heard.
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