During my Engineering college days at Belgaum, we had a few senior students who were ultimate singers. Even though I don’t call myself as a music lover, I particularly liked the songs of one person. Some of us called him Junior S.P.Balasubramanium(a famous playback singer). After college, I heard from few common friends that he is taking his singing very seriously and working towards a career in it along with his job of software engineer. Since I didn’t know this person personally nor I had any kind of contact with him, I didn’t hear about him for couple of years.
Then one fine day, my husband V told me that he met Sunil Koshy in social networking site orkut. Apparently they knew each other well in college. They had met after a long time. I think V told him about my site and he sent me an email saying he liked it a lot. I can’t say how happy I was to get his feedback. We exchanged a few emails/chats. Well..the irony of whole situation is, I didn’t know he was from Kerala all this time. In the college, the most popular song he sung was “Karunada taayi sada chinmayee“(this is a Kannada song) and I never realized he didn’t know to speak Kannada.
Finally, after his all friends pushed him enough, he has started a music blog. I feel very honored to know such an amazing singer. If you are a music lover, watch out his blog. There are just couple of songs as of now, but he will update it soon.
Here is one song that I absolutely love. We wish him a very bright future. Please leave your feedback here or at his blog, let him know how you like the song. Thanks.
He is a foodie and he said he will bring two of his favorite Kerala dishes for me from his mom. This is the first one he got for me. This is traditionally made with fish(I used catfish here, but I think traditionally it is made with King fish). I tried it many times, first time I made with shrimps and second time I made it with fish. Both were too good. It has become a regular at my home now. I make a big batch of it and refrigerate on weekends. During week days, when I am very tired to cook anything, I love to eat this with curd rice. Yumm…It has a very great aroma of curry leaves and ginger. Give it a try, it tastes great.
Here is the picture of fish version
1 lb cleaned shrimp or 1 lb fish cut into small pieces
2 tea spns chili powder
1/4 tea spn turmeric powder
2 tea spns + 1/2 tea spn mustard seeds
1/2 tea spn methi(fenugreek) seeds
1/8 tea spn asafoetida powder
2-3 green chilies
1 tbl spn ginger finely chopped
20-25 curry leaves
1 tbl spn vinegar
Apply chili powder, salt and turmeric to the fish/shrimps and keep it aside for about 15-30mins.
Then heat a little oil and fry till they are done. Keep them aside.
Heat a little oil and fry mustard seeds (2 tea spns) and methi seeds. Just before taking out of heat, add asafoetida. Grind them to make a powder.
Heat a little oil and add remaining mustard seeds. When they start popping, add chopped chilies, ginger and curry leaves. Fry for about a minute. (Sunil had mentioned adding chili powder again at this stage, which I ignored because I had already added a lot for marination).
Add the ground powder, vinegar and if required, some salt (be careful while adding salt since the shrimp/fish has it already). Mix and then add shrimp/fish and close the lid (I closed the lid to seal in all the flavors of curry leaves and ginger). After about a 1-2mins, take out the lid, mix well and take off heat.
Cool to room temperature and store in air tight container. It can be consumed immediately. I have refrigerated it upto 2 weeks and the taste went on increasing day by day (I think this remains good for a long time).
Preparation time : 30mins
PS: Make sure all the vessels that are used for making/storing this pickle and the mixer are completely dry. Any moisture spoils the pickle.