Easy prawns roast/ chemeen roast (Serves 4)

Ingredients

1. Prawns ½ kg cleaned and deveined
2. Ginger 1 inch piece, crushed
3. Garlic 4 pods, crushed
4. Shallots/Onions 12 nos, thinly sliced
5. Coconut pieces ¼ cup
6. Green chilly 1-2, slit
7. Fenugreek seeds powder a pinch
8. Fennel powder ½ tsp
9. Curry leaves a handful, the more the merrier
10. Kashmiri chili powder 2 tsp
11. Black pepper powder 1 tsp
12. Turmeric powder ½ tsp
13. Coriander powder 1 tsp
14. Garam masala powder 1 tsp, heaping
15. Mustard seeds ½ tsp
16. Salt to taste
17. Coconut oil(preferably) 2 TBSP

Directions

• Combine prawns with ingredients 11 to 16 and keep aside for 20 minutes for marination.
• Heat oil in a pan and splutter mustard seeds. Add the ginger, garlic, green chilly, shallots/onions, curry leaves and coconut slices and saute for 3 minutes.
• Now add the fennel and fenugreek powder and mix well.
• Next add the marinated prawns, mix well. Adjust salt if needed and cook covered over medium heat for 5 minutes.
• Remove lid and roast for another 12-15 minutes until everything is dry. Serve warm with rice.

Cheers!!!
Suji

Achari prawns curry (Serves 5)

Hi friends, How are you doing? The sun is upon us on full swing and so does the heat… Prawns are a favorite of Manoj and he loves to eat different versions of the same. I make the Kerala version all the time so for a change tried this Northern India style Achari prawns (recipe passed down from a friend) and he absolutely loved it. I made  a few changes here and there to fit our needs and the end result was very impressive. Hope you all will try and enjoy….

Ingredients

1. Medium size prawns ½ kg, cleaned and deveined
    Crushed ginger-garlic 2 TBSP
    Freshly squeezed lime juice from 1 big lime
    Turmeric powder ½ tsp
    Kashmiri red chilly powder 2 TBSP
    Black pepper powder ¼ tsp
    Salt as needed
2. Red onions 3 medium, thinly sliced
3. Tomatoes 2 medium, finely chopped
4. Mustard seeds 1 tsp
5. Fennel seeds ½ tsp
6. Fenugreek seeds ¼ tsp
7. Coriander powder a few pinches
8. Cumin seeds ½ tsp, crushed
9. Dry red chilly 3 nos
10. Garam masala 1 tsp, heaping
11. Jaggery ¼ tsp
12. Coriander leaves 3 TBSP, finely chopped
13. Salt as needed
14. Oil 2 TBSP

Directions

• Marinate the prawns with ingredients numbered 1 for 30 minutes in a bowl.
• Now heat a deep mouth pan and add 2 TBSP oil. Splutter cumin seeds, fenugreek seeds and mustard seeds.
• Once they crackle add the dry red chilly and saute for a minute.
• Next add the sliced onions and saute until dark brown color.
• Follow up with chopped tomato and cook till the tomatoes are soft and mushy. Saute this until oil starts to separate from sides of the pan, about 20 minutes at medium heat.
• Next add the coriander powder, chilly powder, garam masala and jaggery. Mix well and cook for 2 minutes.
• Add the coriander leaves and marinated prawns. Adjust salt and cook for 10 minutes until prawns are soft and gravy is thick.
• Remove from flame and let it stand for at least an hour before serving.
• Serve with rice, rotis, naan et al…

Cheers!!!
Suji

Fish pickle/Meen achar (Broiler method)

Ingredients

1. Tilapia fillets 1 lb
2. Red chilly powder 1 TBSP
3. Turmeric powder 1 tsp
4. Oil 1 TBSP
5. Salt as needed

• Clean and wash the fish fillets and cut to small cubes. Add all the ingredients and allow to marinate for 10 minutes.
• Set the oven to BROIL mode.
• Arrange the marinated fish onto an aluminum foil lined baking tray and slide into the oven and broil for 12-15 minutes. Take the fish out immediately or it will get burned!

1. Ginger 2 inch piece, julienned
2. Garlic 1 whole, julienned
3. Curry leaves a handful, chopped
4. Red chilly powder 1 TBSP
5. Vinegar 5 TBSP
6. Salt as needed
7. Oil 2 TBSP

• Heat oil in a deep heavy bottomed pan and saute ginger, garlic until golden brown.
• Add the curry leaves and saute for a minute.
• Now reduce flame and add the red chilly powder and salt. Saute for 2 minutes and add the broiled fish. Mix well and switch off flame. Allow this to cool for few minutes and then add the vinegar. Mix well and when completely cooled transfer onto an airtight container and let the pickle rest for a couple of days before digging in…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes:

1. I have made the dry version here, but if you prefer the wet piickle, add 3/4 cup water after adding fish and cook till boiling. Switch off and once cooled add vinegar.. 
2. You can use Salmon fillets also and follow the same method, keep in mind to broil for 20 minutes.
3. If you prefer deep frying, you can do the same and then continue with the pickling directions…

Cheers!!!
Suji

Chemeen pathiri/Chemeen ada

Hey friends, hope you all had a great Onam as we did. This year is very special to us as it marks our new home buy and we were busy settling down past few weeks and hence the silence here. Finally we are done and is having a great time. This year we celebrated onam like how we all did in our childhood, all friends got together at one place and everyone was a part of the celebrations. Ladies were cooking while men and kids played games and we had lot of fun that brought back a lot of memories…and the aftermath to all those sweet goodies is todays recipe, something easy yet delicious and a crowd pleaser!!!!!Enjoy…

Ingredients

1. Shrimp/chemeen 1 cup (I used salad shrimp)
2. Coconut oil 1 tsp
3. Ginger garlic paste ¼ tsp
4. Red chilly powder ¼ tsp
5. Turmeric powder 2 pinches
6. Fennel seed powder 2 pinches
7. Salt as needed

Wash and clean the shrimp and set aside.

In a pan, heat oil and add the shrimp, saute for 5 minutes at medium flame. Now add all the other ingredients listed above and incorporate well. Cook this for 10-12 minutes and remove from flame. Set aside.

1. Red onion 1 small, finely chopped
2. Green chilly 1, finely chopped
3. Garam masala ¼ tsp
4. Fennel seed powder 2 pinches
5. Red chilly powder ¼ tsp
6. Coconut oil 2 tsp
7. Curry leaves a few
8. Salt as needed

Preparation

• Heat oil in a pan and saute onions until golden brown.
• Next add the green chilly and curry leaves and saute for 1 minute.
• Add all the powders and mix well, cook until raw smell from the powders are completely gone.
• Now add the shrimp and saute at medium heat for 10 minutes or until dry.
• Remove from flame and set aside.

For the ada:

1. Roasted rice flour 1 cup (you can use idiyappam podi)
2. Salt as needed
3. Water 2 ½ cups
4. Oil 1 tsp
5. Banana leaves/parchment paper

Bring water to rolling boil, add salt. Now add water little by little to the rice flour until it forms to a dough, stirring continuously using a wooden spatula. Allow this to cool for some time and knead well with your hands. Make medium to large sized balls with the dough. Place each ball on the banana leaf and flatten them thinly on to the leaf with your fingertips. Dip your fingertips occasionally in water as it helps the flattening easy. Place a tablespoon or two of the shrimp masala onto one side of the dough. Fold the leaf from the other side and seal edges. Set aside. Repeat the same with the rest of the dough. Steam cook for 20-30 minutes in an idli cooker or steamer. Switch off flame and take the ada outside and allow to cool for 10-12 minutes before serving. You can either serve it on the banana leaf itself or take it off onto a plate ..Serve warm…

 

 

 

 

 

 

Cheers!!!
Suji

Goan fish fry (Serves 4)

Ingredients

1. Fish (any kind, I used 2 Tilapia fillets) ¼ kg, cut to steaks
2. Garlic 2 pods, crushed
3. Coriander seeds 1 TBSP, lightly roasted
    Red chilly powder ¾ tsp (more or less as per your spice tolerance)
    Turmeric powder ¼ tsp
4. Salt as needed
5. Rava/Sooji ¼ cup
    Rice flour ¼ cup
6. Cilantro/coriander leaves stalk 3-4
7. Oil 2 TBSP

Preparation

• Clean and cut the fish into steaks.
• Make a smooth paste with ingredients numbered 3 along with 3-4 TBSP water, using a blender.
• Transfer to a bowl and add crushed garlic and salt. Mix well to combine and marinate the fish in this and set aside for 10 minutes.
• Heat oil in a tawa along with the cilantro stalks (this gives a nice flavor to the oil and inturn to the fish.).
• Meanwhile, mix together both rice flour and rava in a plate. Take the marinated fish and roll it well in the flour mixture on all sides. Repeat with all the fish pieces.
• Now slide it into oil and fry till golden color on both sides.
• Enjoy with rice….

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Chemeen kaya varutharacha curry (Serves 4)

Ingredients

1. Shrimp/chemeen ¼ cup
    Raw plantain/pacha kaya 1 no, cut to cubes
2. Coconut oil/velichenna ½ TBSP
3. Grated coconut/chirakiya thenga ¾ cup
    Turmeric powder ¼ tsp
    Shallots/cheriyulli 5 nos, thinly sliced
    Garlic/veluthulli 2 pods, crushed
4. Coriander powder ½ TBSP
    Kashmiri red chilly powder 1 TBSP
5. Tomato /thakkali 1 medium, cut to wedges
6. Mustard seeds/kaduku ½ tsp
    Dry red chilly/Vattal mulaku 2 nos, cut to 3 pieces
    Curry leaves/karivepila 1 sprig
    Shallots/cheriyulli 2 nos, thinly sliced

Preparation

• In a pan, add the cubed plantains and shrimp with about ½-3/4 cup water and enough salt and cook till dry. Set aside.
• In another pan, dry roast ingredients numbered 3 until a light golden brown. Next reduce flame and add ingredients numbered 4 and mix well. Cook for another 2 minutes and switch off flame and allow to cool. Grind this to a smooth paste adding little water.
• Add this to the cooked shrimp and plantain mixture. Add 1 -11/2 cups water and tomato, mix well and turn the flame back on and cook till tomatoes are soft and a thick gravy consistency is attained. Adjust salt if necessary.Switch off flame.
• In another small pan, add coconut oil. Splutter mustard seeds, followed by curry leaves, dry red chilly and shallots. Once a golden brown color is attained, take it off the flame and pour over the curry. Keep covered until ready to serve.

Cheers!!!
Suji

Tomato fish curry/Meen thakkali curry (Serves 4)

Ingredients

1. Fish ½ kg, cut to small pieces (I used 2 big tilapia fillets)
2. Onion 1 small, thinly sliced (I used yellow onin, but red or white will work fine too)
3. Ginger 1 inch piece, roughly chopped
    Garlic 2 large cloves, roughly chopped
    Green chilly 1 no, slit
    Curry leaves a few
4. Red chilly powder 1 ½ tsp, heaping
    Coriander powder 1 tsp, heaping
    Turmeric powder 1/8 tsp
    Fenugreek powder (ഉലുവ പൊടിച്ചത്) 1/8 tsp
OR
5. Any brand Fish masala 1 TBSP, heaping ( I prefer Eastern’s fish masala)
6. Tomato 1 medium, chopped
7. Salt as needed
8. Mustard seeds ½ tsp
9. Coconut oil 1 ½ TBSP
10. Water 1 cup

Preparation

• Heat coconut oil in a claypot (മണ്‍ച്ചട്ടി) and splutter mustard seeds.
• Once the mustard seeds splutters, add the ginger, garlic, green chilly and curry leaves. Saute this until a nice aroma develops, about 3 minutes or so.
• Now add the sliced onions and saute till translucent.
• Meanwhile mix together ingredients numbered 4 with little water to a paste. If using fish masala add little water and make it to a paste too.
• Once onions are soft add this paste and cook at medium heat until oil separates.
• Add the tomatoes and cook for 2 minutes. Now add 1 cup water and bring to boil.
• Once boiling, add the fish and enough salt. Cook this for 20 minutes at medium heat or until fish pieces are cooked through and a thick gravy is attained.
• Switch off flame and serve with rice, puttu etc.

Cheers!!!
Suji

Fish parcels (Makes 10-12)

This tasty snack was something I used to munch atleast once a week during my vacation in India last year. What I have noticed is that, the local bakeries in cochin no longer sells, most of the old snacks like samosa, cutlets, puffs instead snacks from malabar like erachi pathiri, kozhi ada, aram number, ari pathiri etc have taken their places. The fish parcels were so yummy that I thought to give a try myself and I could make it pretty similar to what we get there. Hope you all will like them too…

Ingredients

For the dough:
1. Maida/All purpose flour 1 cup + more for dusting
2. Oil 1-2 TBSP
3. Salt as needed
4. Water

In a mixing bowl, combine together, maida/All purpose flour and salt. Add water little at a time and make a smooth dough as you do for chappathis. Keep covered for 15 minutes.

For the filling:
1. Any kind of fleshy fish ¼ kg (I used 2 Tilapia fillets)
    Salt as needed
    Turmeric powder ¼ tsp
    Black pepper powder ¼ tsp

Clean and cut the fish to small pieces. Cook fish with all other ingredients in a pan until completely dry. Slowly flake the fish using a fork and set aside.

2. Onion 1 small, finely chopped
    Ginger ½ inch piece, finely chopped
    Garlic 2 pods, finely chopped
    Green chilly 1 no, finely chopped
    Curry leaves a few, finely chopped
3. Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Garam masala ½ tsp
4. Tamarind paste ½ tsp
5. Salt as needed
6. Oil 1 TBSP+ more for deep frying

Preparation

• In a non-stick pan, add oil and when hot add ingredients numbered 2 and saute until onions turn transparent.
• Now add ingredients numbered 3 and saute for another 3-4 minutes at medium heat or until raw smell from powders are all gone.
• Add the tamarind paste and salt. Mix well.
• Next add the cooked fish and mix well to combine. Cook this for 5 minutes (the mixture should be dry by now) and remove from flame. Set aside.
• Make lime sized balls out of the prepared dough. Now take each ball and dust with dry flour. Flatten between your palm and roll out into small rounds (like size of pooris). Place 1-2 TBSP of filling in the middle and fold from all sides like a parcel (refer to pictures). Continue making the parcels with all the dough balls.
• Now heat oil for deep frying and once hot slowly add the fish parcels and deep fry until golden brown in color. Make sure not to over crowd the oil and they enlarge in size while frying. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Kakka erachi thoran/ Kerala clams stir fry with coconut (Serves 5)

This is another great recipe from my mom’s cooking repository. As I have said in my previous recipe post she is  great when it comes to cook seafood. This was such an amazing thoran that I kept on eating it as a snack than as a side dish. I know the picture is a little out of focus, blame me for that, I was in a hurry to photograph but will definitely update it as soon as I prepare it again, please bear with this photograph until then. So hope you all will enjoy making this kakka erachi thoran!!!!

Ingredients

1. Kakka erachi/clams ½ kg, cleaned
2. Shallots 20 nos, sliced
    Ginger 1 inch piece, chopped
    Garlic 3 cloves
    Curry leaves a handful
3. Grated coconut ¾ cup
    Cumin seeds 2 pinches
4. Red chilly powder 1 TBSP
    Coriander powder 1 TBSP
    Garam masala 1 tsp
5. Turmeric powder ½ tsp
    Black pepper powder 1 tsp
    Salt as required
6. Oil 1 ½ TBSP

Preparation

• Crush together grated coconut and cumin seeds using a blender and set aside.
• Cook the cleaned kakka erachi/clams with ingredients numbered 5 and enough water. Once cooked well, remove from flame and set aside.
• Heat oil in a pan/cheena chatti. Saute ingredients numbered 2 well until it turns light golden color.
• Now add ingredients numbered 4 and mix well to coat the shallots. Also add the crushed coconut cumin mixture and combine well.
• Lastly add the kakka erachi/clams and cook on a medium flame for 15-20 minutes or until the kakka erachi/clams have blend well with the masala (വലിയിക്കുക).
• Remove from flame and enjoy with rice.

Cheers!!!
Suji

Unakka Chemmen ularthu/Dry prawns fry (Serves 4)

My mom is a queen while it comes to prepare fish curries. This is her master piece recipe and I remmeber very well, whenever amma prepares unakka chemmen ularthu, everybody at home including my dad will be wandering in the kitchen and it will all be finished in no time that, there wont be anything left when its actual meal time. This is such an easy and tasty preparation that anybody can prepare it. Try and let me know friends!!!

Ingredients

1. Unakka chemeen/Dry prawns 50 grams packet
2. Shallots 8 nos, thinly sliced
    Dry red chilly 5 nos, cut to 3 pieces
    Curry leaves a few
    Salt as required
3. Coconut oil 2 tsp
4. Water 2 TBSP

Preparation

• Sprinkle 2 TBSP water onto the unakka chemeen/dry prawns and set aside.
• In a pan, heat oil and saute sliced shallots, dry red chilly and curry leaves with salt until translucent.
• Add the wet prawns and saute well for 15 minutes at medium flame.
• Switch from flame and serve with rice and moru curry (tempered yogurt).

Cheers!!!
Suji

Kozhiyala Peera (Serves 4)

Ingredients

1. Fish (I used anchovies here) ½ kg, cleaned and washed well
2. Coriander powder ½ tsp
3. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
    Grated coconut ¾ cup
    Shallots 5 nos
4. Green chilly 2 nos
5. Gamboge/Raw mango 2 medium pieces
6. Salt as required
7. Water ¾ cup
8. Curry leaves a few
9. Coconut oil 1 TBSP, divided

Preparation

• Crush together ingredients numbered 4 and set aside.
• Now in a claypot/a pan, add water, gamboge/mango, salt and the crushed shallots mixture along with coriander powder, ½ TBSP oil and green chilly. Allow this to boil.
• Once boiling add the cleaned fish and cook till completely dry.
• Lastly add the rest of coconut oil and curry leaves. Mix well and remove from flame, Keep covered until ready to serve.

Cheers!!!
Suji

Chilly fish (serves 4)

A great addition to your fish recipe collection. Easy to prepare with everyday ingredients and is a great party sidedish. Hope you all will enjoy making this delicious Chilly fish!

Ingredients

1. Fish ½ kg, cleaned and cut to medium size pieces (I used Tilapia)
2. Corn flour 2 TBSP
    Red chilly powder ¾ tsp
    Black pepper powder ¼ tsp
    Tomato sauce 2 tsp +1 TBSP
    Soy sauce 1 tsp+1tsp
3. Onion 1 medium, cubed
4. Green bell pepper 1 medium, cubed
5. Ginger, garlic 1 TBSP each, finely chopped
6. Green chilly 2 small, slit
7. Vinegar 1 tsp
8. Sugar ½ tsp
9. Salt as needed
10. Oil 1 TBSP + for deep frying
11. Water 1 cup
Green onions chopped to garnish

Preparation

• In a bowl, add ingredients numbered 2 and mix well to make a paste. Sprinkle water if needed. Add fish pieces and mix well to combine. Make sure all the pieces are coated well with the batter. Set aside for 15 minutes and deep fry in oil till deep golden color. Drain excess oil on a paper towel and set aside.
• Now in a deep bottomed pan/wok add 1 TBSP oil and sauté ginger, garlic and green chilly for 2 minutes.
• Add onions and green bell pepper and sauté at medium heat until the onions are translucent.
• Next add the vinegar, sugar, 1 TBSP tomato sauce, 1 tsp soy sauce and cook for another 4 minutes. Add 1 cup water and allow to boil. Adjust salt if necessary.
• Once boiling, add the fried fish pieces and cook at low flame for 10 more minutes.
• Serve this delicious chilly fish gravy with any kind of rice preparations or rotis…

Cheers!!!
Suji

Meen vevichu pattichathu/Fish dry curry (Serves 3)

Ingredients

1. Fish ¼ kg, cut to medium size pieces (I used Tilapia)
2. Shallots 8 nos, thinly sliced
3. Ginger, Garlic 2 tsp, crushed (about ½ inch ginger and 2 cloves garlic)
4. Curry leaves 1 sprig
5. Red chilly powder ½ tsp
    Turmeric powder ¼ tsp
    Coriander powder ¼ tsp
    Fenugreek powder 2 pinches
*Make a paste of the above powders with 1 TBSP water
6. Salt as needed
7. Oil 1 TBSP
8. Gamboge (Kudam puli) 2 pieces
9. Hot water ¾ cup

Preparation

• Heat oil preferably in a claypot or a pan and sauté ginger, garlic and curry leaves until aroma develops.
• Next add the sliced shallots and salt and sauté till translucent.
• Follow up with ingredients numbered 5 made into a paste and mix well. Cook this until oil separates.
• Add water and once boiling add the fish pieces along with gamboge.
• Cook this at medium heat until dry. Enjoy this Meen vevichu pattichathu with rice and moru curry…

Cheers!!!
Suji

Shrimp Bites (Serves 4)

Ingredients

1. Shrimp ¼ kg, shelled and deveined
    Garlic 2 cloves
2. Green onions (Scallions) 4 stalks, finely chopped
3. All purpose flour ½ cup
4. Red chilly powder ½ tsp
5. Black pepper powder ½ tsp
6. Salt as needed
7. Oil for deep frying

Preparation

• Blend together cleaned shrimp and garlic for 4-5 pulses using a blender.
• Transfer this to a bowl and add all other ingredients. Combine well to mix.
• Heat oil for frying and drop spoonful of batter to hot oil and fry until crisp about 2 minutes.
• Serve warm with creamy garlic sauce.

Creamy garlic sauce

Ingredients

Garlic 2 cloves
All purpose flour 2 tsp
Milk ½ cup
Shredded mozzarella cheese 2 TBSP
Butter 1 TBSP
Salt as needed

Preparation

• Crush the garlic using a mortar and pestle.
• Heat the butter in a pan and roast crushed garlic until aroma develops.
• Add the maida and cook for a minute.
• Follow up with milk and salt. Cook until a thick saucy consistency is attained. Add cheese and switch off flame.
• Serve hot.

Cheers!!!
Suji

Karimeen fry/ Pearl spot fry (Serves 2)

Being an ardent fish lover, karimeen/pearl spot is my absolute ultimate favorite fish. This is the way I like it most, keeping it simple and minimalistic with a simple marination with spices and deep fried. Yesterday while talking to parents, my dad said they are going to have karimeen/pearl spot fry for lunch. The mere thought just made me drool. He knows that it is not easy to get hold of this fish here in the US and upon my request he photographed the same for me . I couldn’t be happier. Hope you all will enjoy this mouthful of AWESOMNESS!!

1. Karimeen/Pearl Spot 2 nos (available in the frozen section of most Indian/Kerala stores across US)
2. Ginger Garlic paste ½ tsp
Kashmiri red chilli powder 1½ TBSP
Turmeric powder ¼ tsp
Black pepper powder ¼ tsp
Lemon juice/Vinegar 1 TBSP
3. Salt as required
4. Red onion 1 small, thinly sliced, to garnish
5. Coconut oil for frying
6. Curry Leaves

Preparation

• Clean and make gashes on the fish. Apply little salt and set aside for 5 minutes.
• In a small bowl, make a thick paste of ingredients numbered 2 and salt.
• Apply the paste to the fish on both sides, inside and on the gashes. Keep it for 15-20 minutes.
• Heat oil for frying in a pan/cheenachatti at medium flame. Add lots of curry leaves and then fry the fish. To enhance more flavor and taste my mom always wrap the fried karimeen/pearl spot in banana leaf (vaatiya ela) and pan fry on clay pot for 2-3 minutes. Garnish with curry leaves and sliced onions and serve warm.

 

 

 

 

 

 

 

 

 

Notes: You can either deep fry at medium heat for about 10 minutes or shallow fry as to your choice.

Cheers!!!
Suji

Stuffed mushrooms with fish (Serves 4)

Ingredients

1. Medium size mushrooms 20 nos
2. Shredded fish (can use any kind of fleshy fish) ¾ cup cooked
3. Green bell pepper ½ cup , finely chopped
4. White bulb part of green onions ¼ cup, finely chopped reserve green part for garnish)
5. Cream cheese, softened to room temperature ½ cup
6. Bread crumbs ½ cup
7. Thyme chopped 1 tsp
8. Black pepper powder 1 tsp
9. Garam masala powder 1/4 tsp
10. OIl 1 TBSP
11. Salt, Green onions to garnish

Preparation

• Preheat oven to 400 F
• Wash and wipe the mushrooms well with a damp cloth. Cut the stem off and chop finely. Arrange the mushroom caps onto a baking tray lined with aluminum foil.
• In a pan, heat oil and sauté the finely chopped green bell pepper, mushroom stems, white part of green onions and thyme for 5 minutes.
• Add the pepper powder and garam masala and cook for 2 minutes.
• Add the fish followed by bread crumbs. Mix well to combine. Adjust salt if necessary.
• Switch off flame and allow to cool.
• Once cooled, add the softened cream cheese to this and combine well.
• Stuff the mushroom caps with this mixture and top off with some bread crumbs. Gently spray with cooking oil and bake in pre heated oven for 15-20 minutes until the top part is browned.
• Remove from oven and garnish with chopped green onions. Serve warm.

Notes: Cook the fish with salt and little turmeric powder.
You can stuff the caps ahead of time and refrigerate. Stay good for 24 hours.

Cheers!!!
Suji