വട്ടപാത്രത്തിൽ ചോറ് തിന്നാൻ വല്ലാത്ത പൂതി @kochikari369

Ingredients

• 2 cups Cooked Rice (day‑old, preferably jasmine or basmati)
• 1/4 cup Black‑Eyed Peas (Cherupayar) (roasted and lightly salted)
• 1/4 cup Peanuts (dry roasted, unsalted)
• 2 tablespoons Jackfruit Seed (peeled, boiled, then sliced and lightly fried)
• 2 pieces Karimeen (Pearl Spot) Fillets (cleaned, marinated with salt and turmeric)
• 8 pieces Prawns (Pallimeen) (peeled, deveined, lightly salted)
• 200 grams Squid (Karimeen) (cleaned, cut into rings)
• 2 tablespoons Tamarind Pickle (Nellikkachaar) (store‑bought or homemade)
• 4 tablespoons Vegetable Oil (for frying)
• 1 teaspoon Mustard Seeds
• 10 pieces Curry Leaves
• 1 tablespoon Ginger‑Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• to taste Salt
• 1/2 cup Coconut Milk (optional, for richer squid curry)

Instructions

1. Prepare the Roasted Beans, Peanuts & Jackfruit Seed

   Heat 1 tbsp oil in a small pan over medium heat. Add the black‑eyed peas and peanuts; stir‑fry 2‑3 minutes until fragrant and lightly browned. Remove and set aside. In the same pan, add a little more oil and quickly fry the boiled jackfruit seed slices for 1‑2 minutes; set aside.

   Time: PT5M

   Temperature: Medium heat

2. Fry the Karimeen (Small Fish)

   Pat the fish fillets dry, rub with a pinch of salt and turmeric. Heat 2 tbsp oil in a non‑stick pan over medium‑high heat. Fry the fillets 3‑4 minutes each side until golden and crisp. Transfer to a paper‑towel‑lined plate.

   Time: PT8M

   Temperature: Medium‑high heat

3. Fry the Prawns

   In the same pan, add a splash of oil if needed. Toss the peeled prawns with a pinch of salt and fry 2‑3 minutes until they turn pink and slightly crisp. Remove and set aside with the fish.

   Time: PT4M

   Temperature: Medium heat

4. Prepare the Squid Curry

   In a saucepan, heat 1 tbsp oil. Add mustard seeds; when they pop, add curry leaves followed by ginger‑garlic paste; sauté 30 seconds. Stir in turmeric, red chili powder, and coriander powder; cook 1 minute. Add the squid rings, salt, and 1/4 cup water. Cover and simmer 8‑10 minutes until the squid is tender. If using, stir in coconut milk and simmer another 2 minutes.

   Time: PT15M

   Temperature: Medium heat

5. Assemble the Rice Bowl

   In a large mixing bowl, gently fluff the leftover rice. Top with the roasted beans, peanuts, jackfruit seed pieces, fried fish, fried prawns, a generous spoonful of squid curry, and a dollop of tamarind pickle. Drizzle any remaining curry liquid over the rice for extra flavor.

   Time: PT5M

6. Final Touch & Serve

   Garnish with fresh coriander leaves if desired. Serve the bowl hot with extra pickle on the side.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

28g

Carbohydrates

78g

Fat

22g

Fiber

6g

Ingredient Substitutions

• Instead of Cooked Rice: Cooked quinoa, Cooked millet
• Instead of Black‑Eyed Peas (Cherupayar): Kidney beans, Chickpeas
• Instead of Peanuts: Cashews, Almonds
• Instead of Jackfruit Seed: Soy nuts, Roasted pumpkin seeds
• Instead of Karimeen (Pearl Spot) Fillets: Tilapia fillets, Mackerel
• Instead of Prawns (Pallimeen): Shrimp, Langoustines
• Instead of Squid (Karimeen): Octopus, Cuttlefish
• Instead of Tamarind Pickle (Nellikkachaar): Lime pickle, Mango pickle
• Instead of Vegetable Oil: Coconut oil, Sunflower oil
• Instead of Mustard Seeds: Cumin seeds
• Instead of Curry Leaves: Bay leaf (for aroma)
• Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic
• Instead of Turmeric Powder: Saffron (for color)
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Coriander Powder: Cilantro leaves (fresh)
• Instead of Salt: Sea salt
• Instead of Coconut Milk: Heavy cream, Yogurt

Equipment Needed

• Large Mixing Bowl
• Non‑Stick Frying Pan
• Saucepan
• Cutting Board
• Sharp Knife
• Spatula or Tongs
• Ladle (optional)
• Serving Plate
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Roasting the beans and peanuts without burning them.
• Frying the karimeen until golden but not overcooked.
• Cooking the squid just until tender to avoid rubbery texture.

Chef Tips from the Video

• Use day‑old rice; it fries better and absorbs flavors without becoming mushy.
• A pinch of asafoetida (hing) in the bean‑peanut roast adds authentic Kerala aroma.
• Finish the squid curry with a drizzle of fresh coconut oil for extra shine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave.

Freezer: Squid curry can be frozen for up to 1 month; fish and prawns lose texture when frozen, so keep only the rice and curry.

Room temperature: Do not leave the assembled bowl at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the beans, peanuts, and jackfruit seed a day ahead and store in a sealed jar.
• Prepare the squid curry up to step 4; refrigerate and reheat before assembling.
• Fry the fish and prawns just before serving for maximum crispness.

Frequently Asked Questions