The fish is a wonderful creation of God. It forms an integral part of the Kerala palate and its presence in the Kerala cuisine is impossible to ignore. The transformation it takes when it reaches different districts of Kerala is remarkable. It blends well with natural fruits and herbs in the hands of a holiday maker. It's steamed in a bamboo shoot in the hands of a tribal cook.
Similarly, the use of coconut in fish preparation makes all the difference in fish curries. Red tamarind is used in Malabar while the central region uses the black tamarind (kodampuli). Another distinctive feature is the flavour of cumin, which is present in the Malabar curry form. Meenchatti, an earthern ware vessel, used to prepare the fish curry adds that special flavour to Kerala fish curry.
Fish is the most delicate meat and it deteriorates faster than other proteins due to the water content and moisture in it. It is important to ensure good hygiene while handling fish, such as the quality of water and ice, and use of stainless steel equipment that can be easily cleaned.
Eating healthy
Fish is one of the healthiest food not just in monsoon but throughout the year. Health experts vouch for the fact that fish is low in fat, high in protein and an excellent source of omega 3 fatty acids. The recommended daily amount of omega 3 fatty acids from fish is 200-600mg. And remember, the best source of omega 3 fatty acids is fish and not fish oil capsules.
While Malayalis love their fish deep fried, other healthy ways to enjoy fish include baked, poached, grilled and steamed. It has been proved that people who consume fish regularly have a lower incidence of depression and may help diabetic people manage their blood sugar levels better. Therefore, eating one or two servings of fish weekly can reduce the risk of a range of diseases, from childhood asthma to prostate cancer.
Methods of cooking fish
Healthy ways to cook fish include:
Fish curry varieties:
1. Pollichathu: Fish marinated with flavoured masala wrapped in plantain leaf and broiled.
2. Pattichathu: Fish cooked with black tamarind, curry leaves, red chillies (either chilly hot or very mild), best when matured for 2 days in the meen chatti in which it is cooked.
3. Mappas: A fish preparation with mild spices and first extract of coconut milk, slightly thick gravy.
4. Piralan: Fish prepared with mild spices has the thick creamy coating of first extract of coconut milk.
5. Peera: Fish cooked into dry dishes using plenty of grated coconut.
Types of fish cuts
• Fillet - the boneless flank of the fish.
• Dressed - with head and fins (entrails, scales and gills are removed).
• Steak - cross-sections taken from a dressed fish.
• Gutted - whole fish with entrails removed.
Chill kill is a process pioneered by the Japanese, where in the live fish is put in ice and killed. They bring down the temperature below +4 degrees and this prevents deterioration of the fish for longer periods. Also the fish is kept away from sunlight which causes enzyme action to accelerate thereby deteriorating the fish faster. Chill kill also contributes to better flavour of the fish, as flavours of the fish are released only after 6 hours of fish being killed in ice.
5 ugly but delicious fishes to eat this monsoon
a) Indian Halibut ( malayalam name Aayirampalli)
b) Sole fish ( Manthal)
c) Indian monk fish ( Orathal)
d) Leather Jacket ( udupuoori)
e) Lung fish ( Varaal)
(With inputs from Faraz Javeed, CEO, Wild Fish)
Similarly, the use of coconut in fish preparation makes all the difference in fish curries. Red tamarind is used in Malabar while the central region uses the black tamarind (kodampuli). Another distinctive feature is the flavour of cumin, which is present in the Malabar curry form. Meenchatti, an earthern ware vessel, used to prepare the fish curry adds that special flavour to Kerala fish curry.
Fish is the most delicate meat and it deteriorates faster than other proteins due to the water content and moisture in it. It is important to ensure good hygiene while handling fish, such as the quality of water and ice, and use of stainless steel equipment that can be easily cleaned.
Eating healthy
Fish is one of the healthiest food not just in monsoon but throughout the year. Health experts vouch for the fact that fish is low in fat, high in protein and an excellent source of omega 3 fatty acids. The recommended daily amount of omega 3 fatty acids from fish is 200-600mg. And remember, the best source of omega 3 fatty acids is fish and not fish oil capsules.
While Malayalis love their fish deep fried, other healthy ways to enjoy fish include baked, poached, grilled and steamed. It has been proved that people who consume fish regularly have a lower incidence of depression and may help diabetic people manage their blood sugar levels better. Therefore, eating one or two servings of fish weekly can reduce the risk of a range of diseases, from childhood asthma to prostate cancer.
Methods of cooking fish
Healthy ways to cook fish include:
- Baking - make shallow cuts along the top of the fish. Put into a greased dish and cover with foil. Flavor with herbs, lemon juice and olive oil. Bake at around 180°C and baste frequently.
- Shallow frying - dry and flour the fish. Place a small amount of oil or butter in the pan. Fry the fish at a medium heat.
- Grilling - cut slashes into whole fish to help the heat penetrate the flesh. Place fish on a preheated grill. Baste frequently.
- Poaching - not suitable for flaky varieties. Place fish in gently simmering stock. Whole fish should be placed in a pan of cold stock, which is then slowly brought up to a gentle simmer.
- Steaming - put fish in a steamer or on a plate over a saucepan containing gently boiling water. Cover.
Fish curry varieties:
1. Pollichathu: Fish marinated with flavoured masala wrapped in plantain leaf and broiled.
2. Pattichathu: Fish cooked with black tamarind, curry leaves, red chillies (either chilly hot or very mild), best when matured for 2 days in the meen chatti in which it is cooked.
3. Mappas: A fish preparation with mild spices and first extract of coconut milk, slightly thick gravy.
4. Piralan: Fish prepared with mild spices has the thick creamy coating of first extract of coconut milk.
5. Peera: Fish cooked into dry dishes using plenty of grated coconut.
Types of fish cuts
• Fillet - the boneless flank of the fish.
• Dressed - with head and fins (entrails, scales and gills are removed).
• Steak - cross-sections taken from a dressed fish.
• Gutted - whole fish with entrails removed.
Chill kill is a process pioneered by the Japanese, where in the live fish is put in ice and killed. They bring down the temperature below +4 degrees and this prevents deterioration of the fish for longer periods. Also the fish is kept away from sunlight which causes enzyme action to accelerate thereby deteriorating the fish faster. Chill kill also contributes to better flavour of the fish, as flavours of the fish are released only after 6 hours of fish being killed in ice.
5 ugly but delicious fishes to eat this monsoon
a) Indian Halibut ( malayalam name Aayirampalli)
b) Sole fish ( Manthal)
c) Indian monk fish ( Orathal)
d) Leather Jacket ( udupuoori)
e) Lung fish ( Varaal)
(With inputs from Faraz Javeed, CEO, Wild Fish)
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