Fish names (again)
Vipin Bharathan
chura - tuna
mathi, chaala - varieties of sardines (there are a lot of different types
of sardines), we used to prefer chaala.
parava - butter fish
BTW, I think that kallumekaya is actually barnacles not mussels or clams
- it is sometimes used as fertilizer in certain parts of kerala-
They are very small compared to clams or mussels and are often found in
clusters. To prevent kallumekaya growing on the underside of boats and
small water craft cashew nut oil (very corrosive- probably contains
tannic acid) is often smeared on.
Sathis Menon
Sashi Kumar <kuma...@herald.usask.ca> wrote:
>Some more popular fish names (available) here are:
>Espada....Vaala or Mulluvaala.
>King Fish......Ayakkoora
>Smelt.........Nethel
>Mullet.......Malan
>Black Pomphret...Avoli or Akoli
>Spanish Mackeral......Ayila (kind of)
>Perch.......Kora.
>Clam.....Elambakka or Erunthu
>Sole......Nankku
>All the above malayalam names are Kozhikkodan!!!
>
>Of the above Sole, Perch make really nice curries
>especially with coconut as is popular in Malabar.
>
> Sashi.
>
As someone pointed out, king fish, which is in the same family as
mackerel, is called "ney meen" in Cochin/Ernakulam.
Also, mullet is called "kanumbu".
Clam/mussels are called "kakka irachi" or kallummekaya.
Spanish Mackerel is not the Ayila that we get in Kerala. Indian Mackerel is.
If you live in the bay area, you can get Indian Mackerel at Lion's Supermarket
in San Jose.
My father-in-law, who was visiting some time ago, pointed out a fish
the name of which I can't remember and said it was "thirutha." Thirutha
is an expensive fish in Cochin and this fish (I will dig up the name
somehow and post it soon) was cheap - ~$1/- pound in the Farmer's Market in
Atlanta. We bought some and it turned out to be good.
With all this fish talk, "ente vaayil oru kappalodikkam."
Oh, BTW, here is a simple recipe that works well with
aavoli (the black pomfrets are better than the white). You need
about a cup of coconut milk for this. The recipe is for 2 fish
Clean and cut the fish into 4-5 pieces each.
Blend together a medium size onion (if you have shallots, better),
~10 red chillies, turmeric powder, black pepper, coriander seeds and
"uluva" (hing?). Use as little water as possible.
Dissolve a spoon of tamarind paste in 2 cups of hot water and keep aside.
Heat ~2 tbsp of oil in a saucepan and add the blended paste.
Saute over medium heat, constantly stirring, till the onions lose their
raw taste. Add a spoon of coconut milk and fold it in. Keep doing this
till all the coconut milk has been folded into the mixture. Add the
tamarind water, salt and bring to a boil. Add the fish and when boiling,
lower the heat and simmer for about 10 - 15 mins. Do not stir, just lift
up the pan and shake, 3-4 times during simmering. When done, add some curry
leaves. If you are so inclined, you may also add 1/2 cup more of coconut milk.
Top it off with some fried onions.
You may substitute porgies (which are very similar to "karimeen") or if you
want to push it, even mackerel (spanish or indian - don't discriminate).
Next week in uncle menon's kitchen: an easy way to cook crablegs
(the steamed variety that you get at supermarkets for about
$2-$3/lb). Also, if anyone is interested, uncle menon will post his
favourite recipe for squid sauce - goes well with linguini or spaghetti.
-snm
--
Sathis Menon
Silicon Graphics Inc.
Email: s...@sgi.com
Phone: (off) 415-390-1942
Sashi Kumar
Espada....Vaala or Mulluvaala.
King Fish......Ayakkoora
Smelt.........Nethel
Mullet.......Malan
Black Pomphret...Avoli or Akoli
Spanish Mackeral......Ayila (kind of)
Perch.......Kora.
Clam.....Elambakka or Erunthu
Sole......Nankku
All the above malayalam names are Kozhikkodan!!!
Of the above Sole, Perch make really nice curries
especially with coconut as is popular in Malabar.
Sashi.
--
**********************************************************************
** Sashi Kumar ** ******* **
** 430 Laval Crescent ** * ****** * ** *** * **
** Saskatoon, SK. ** * * *** * * *** * **
** Canada S7H 4K9. ** **** *** **** *** * **
** Phone : (306) 966-4695 /955-3038.** **
** E-mail: kuma...@herald.usask.ca ** **
**********************************************************************
Mona Oommen
this is partly a test (sorry!) and partly to encourage "Uncle Menon"
to post more recipes --the ones he mentioned. The fish curry sounded
absolutely mouth-watering!
Thanks,
Mona
Rajendran Nair
Hing is otherwise known as Asafoetida - I think. Uluva is
something else. I am not very sure, though :-)
Crab and squid recipies will be very welcome ! I am a shrimp fan,
and if you do have some shrimp recipies ...
Thanks,
Rajendran
Mareena Yesudas
called 'fenugreek', perumjeerakam is called 'fennel seed', and
jeerakam is called 'cummin'.
BTW, aavoli/aakoli is called 'maachaan' in our area.
regards,
Bindu.
Mareena Yesudas
Vipin Bharathan <vi...@panix.com> wrote:
>neymeen - King Fish
Neymeen is called 'Aracke' (Arackemeen) at Alleppey, EKM, TCR, etc.
>mathi, chaala - varieties of sardines (there are a lot of different types
> of sardines), we used to prefer chaala.
The varieties of sardines are 'kokkalamathi', 'vattachala', and
ordinary mathi. The latter is the tastiest. Kokkalamathi hasnt got
any scales, and vattachala is flat and silver coloured.
>BTW, I think that kallumekaya is actually barnacles not mussels or clams
>- it is sometimes used as fertilizer in certain parts of kerala-
>They are very small compared to clams or mussels and are often found in
>clusters. To prevent kallumekaya growing on the underside of boats and
>small water craft cashew nut oil (very corrosive- probably contains
>tannic acid) is often smeared on.
It is not kallumekkaya, but 'kakka' (kakka irachi). It is clam, but
we get smaller ones back home. Its shell is used as the fertilizer
(for the coconut trees). And I think that lime (chunnambu) too is made
from those kakka (white ones). It is normally black, but after boiled,
it becomes white (and it stinks!).
regards,
Bindu.
pr...@austin.ibm.com
>
>Blend together a medium size onion (if you have shallots, better),
>~10 red chillies, turmeric powder, black pepper, coriander seeds and
>"uluva" (hing?). Use as little water as possible.
Uluva is methi. Hing refers to asafoetida, the LG stuff.
>$2-$3/lb). Also, if anyone is interested, uncle menon will post his
>favourite recipe for squid sauce - goes well with linguini or spaghetti.
Do post. I have an excellent recipe for an anchovy and tomato sauce that I
will try to post tomorrow in return.
Priya
Ben Philip
fish for making Meen-Curry and even better for Frying...
Ben Philip
b...@swl.msd.ray.com