Fish Names in English and Tamil

English	Tamil
Anchovies	Nithili
Barracuda	Cheela/Seela/ Vanjiram
Black King Fish	Kadal Veraal,Nei Meen
Black Pomfret	Karu Vaaval
Cat Fish	Kelluthi
Cat Fish	Keliru
Cod	Panna,Kalava
Conger Eel	Vilangu
Crab	Nandu
Cuttle	Kanavai
Five Spot Herring	Koimeen or Nunalai
Gar Fish	Mural
Giant Sea Perch	Koduvai
Great Barracuda	Ooli
Indian Goat Fish/Yellow striped goat fish	Kendal,Sen Navarai,Sennagarai
Indian Threadfin	Kaala
Indian Threadfin Trevally,Malabar Trevally	Parai
Jinga Prawn	Kal Eral
King Fish	Cheela/Seela/ Vanjiram
Lobster	Singi Eral
Long Face emperor bream	VelaiMeen
Mackerel	Ayilai/Asalai,kaanangeuthi
Mullet	Chiryakandai,madavai,velisa,manalai
Murrel	Chaer-veraal
Needle fish	kattayan mural
Oyster,Clam	Kallikkai,Chippi
Parrot Fish	Kizhi Meen
Paste Shrimp	Channa Kooni
Pomfret	Vaaval
Pony fish,Tooth pony	Kaaral podi/kaarai
Red Mullet	Madavai
Red Snapper	Seppili
Red Squirrel Fish	Chemmeen
Round Sardine	Keerimeen
Sardines	Chaalai or Mathi Chaalai
Sea bream	VelaiMeen
Seer Fish	Cheela/Seela/ Vanjiram
Shark	Sura
Short-body sardine	Choodai
Shrimps	Iraal
Silve Pomfret	Vella Vaaval
Silver Carp	Velli kendai
Skates	Uluvai
Small Headed Ribbon Fish	Saavalai
Small toothed saw fish	Vezha,Vela
Squid	Oosi kanavai
Starry Emperor bream	VelaiMeen
Sword Fish	Thalapaththu or Myil Meen
Tilapia	Jilapi,Thilapi
Tuna	Choorai
Whip Tail Sting Ray	Thirukkai,Therachi
White fin Wolf Herring	Karu Vaalai
Whiting,Smelt	Kilangan,Kelangan,Kilachi
Wolf Herring	Thuppu Vaalai,Mullu Vaalai
Yellow dog-shark	Pillai Sura

Mutton Curry 1

Ingredients
(For Ingredients Name in English,Tamil and Hindi click http://cookforself.blogspot.com/search/label/Ingredients%20index)
Mutton. 1/2 kg or 1.2 lb
Shallots (small onions). 8 nos
Onion 1 (finely chopped)
Tomato 2 nos
Chilli powder 1 tsp
Coriander powder 3 tsps
Pepper powder. 1/2 tsp
Jeera powder. 1/4 tsp
Curry powder 1 tsp
Turmeric powder. 1/2 tsp
Cilantro (coriander leaf) chopped
Ginger garlic paste 1.5 tsp
Potatos 2 nos ( each cut into 4 pcs)
Cinnamon sticks. 1 no
Cloves 2 nos.
Elaichi 2 nos.
Curry leaves
Shahi jeera (sombu) 1/2 tsp
Lemon drops to taste
Salt to taste
Oil

Method

Marinate mutton pieces with ginger garlic paste, turmeric and salt. Set it aside for 30 to 40 minutes
Heat oil in a pressure cooker.
Sauté Curry leaves, cinnamon sticks, cloves, elaichi and shahi jeera.
When aroma comes out add chopped onions and shallots and fry till golden brown.
Now add the marinated mutton pieces and cook till the juice comes out.
Then add chilli powder, coriander powder, curry powder, pepper powder and jeera powder.
Coat the mutton pieces well with this masala powders.
Let it cook for 10 minutes.
Meanwhile add 2 cups of water when the mixture starts to dry.
Add potatoes.
Check the taste for salt and spiciness and alter accordingly.
When the mixture comes to a boil add chopped cilantro and little amount of lemon drops.
Close the lid of the pressure cooker and cook up to 8 to 10 whistles

Let the pressure settle down and serve the curry garnished with coriander leaves.

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Hi All,

After a very long break, I'm back to blogging. Meet you soon with lots of interesting recipes and useful tips. Please give me your valuable suggestions and genuine comments to make this blog more interactive and a worthy one.

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Potato Kara Kulambu

Ingredients
(Refer cooking index category for ingredients translation in Hindi and Tamil)
Potato.........................................................1 No (Cut into round slices)
Garlic.........................................................10 Pods Pearl Onions........................................................2 to 3 Nos
(Or add 1 Big onion-finely chopped)
Pepper Corns...............................................5 Nos
Tomato.......................................................2 Nos(Finely Chopped)
Chilli Powder...............................................2 tsp
Turmeric Powder.........................................1/2 tsp
Coriander Powder........................................1 tsp
Cumin Powder.............................................1 tsp
Oil..............................................................2 Tbsp
Tamarind paste or Tamarind..............size of a small lemon
Asafoetida
Salt to taste
For Frying
Mustard Seeds
Fenugreek seeds
Pepper Corns
Urad Dal (Uluntham Paruppu)
Curry Leaves

Method

* Heat oil in a pan. Add mustard seeds and saute till it splutters.
* Add fenugreek seeds,pepper corns,urad dal and curry leaves and saute for few minutes.
* When the aroma comes out, add cut onion, and fry for 2 mins.
* Now add garlic,tomato and potato and fry until the mixture becomes juicy.
* Soak and squeeze tamarind ball or paste in water and pour it into the mixture.
* When the gravy comes to a boil add the masala powder items. asafoetida and let it boil.
* Finally add salt and serve hot with rice.

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