Kaya Meen Odachathu / Fish and Raw banana/Plantain mash / Kerala Kaya recipes

Kaya Meen Odachathu (Fish and raw banana mash) is one of the must try recipes for the kaya(raw banana) and fish lovers. This fish and plantain mash makes an excellent accompaniment with kanji’s/porridges. We usually eat this fish mash with kanji’s/porridges during fasting times. If you are a newbie to this recipe, you might wonder looking at the ingredients, ‘Oh! fish and not much spices’, would it be tasty?:D …well, make this once and find the answer;)

To find the various fish fillets that can be used for this mash, read the FAQs below…

 

Kaya Meen Odachathu / Fish and Raw banana/Plantain mash / Kerala Kaya recipes / Kaya Meen recipes

Ingredients:         (Serves 3-4)

2 Raw banana or 1 big plantain/nendran/kaya/ethakka
1/2 cup coconut shreds/pieces
1/2 tsp turmeric powder
1/4 tsp chilli powder
shallots (3-4)
cumin seeds – 3/4 tsp
curry leaves – 1 sprig
1-2 green chilles (whole)
a pinch of fenugreek seeds/methi seeds
100 gms of any white fish fillet ( i used snapper fish fillet)

Method:
Step 1) Add 1/2 cup coconut shreds/pieces into a blender. add 3/4 tsp cumin seeds,1/2 tsp turmeric powder, 1/4 tsp chilli powder, 3-4 shallots(roughly diced) and pulse 3-4 times. pour 1/2 cup of water and grind for a minute. Grind to a smooth paste. Pour this paste into a heavy bottomed pan. Rinse the lid & blender with 1/2 cup of water and pour into the same pan.

Step 2) Fill a bowl with cold water and add a tsp of salt to it. Peel the skin of raw banana(cut close to the peel and not the flesh – watch video for a clear idea). After peeling the skin, roughly dice the banana and add into the salted water and let soak for 5 minutes.

Step 3) Drain the soaked banana’s and add to the coconut paste in pan. Add 1-2 greenchillies(whole)(skip chillies if serving kids). Add 1-2 sprigs of fresh curry leaves and a pinch of fenugreek seeds/methi seeds

Step 4) Now rinse the fish fillet with sea salt 2-3 times and drain them.

Step 5) Dice the fish fillet and add into the coconut marinade. Add 1/2 tsp of salt and stir. Cover with a lid. Heat and bring to a boil. When it starts boiling, open and stir. Reduce the heat and cook on medium-low heat for 15 minutes. (During the first 2-3 minutes, keep the lid 3/4th covered to settle the foaming coconut milk).

Step 6) After 15 minutes, check if the banana is cooked by pressing a piece against the sides of the pan.(It will be cooked by this stage). now cook till the marinade thickens (should be a thick gravy, so that it will be easy to mash). Check salt and add if needed.
Once it thickens, Mash everything together (by pressing the fish and banana with a flat spoon along the sides of the pan)
note: If you added whole chilli remove them before mashing
Mash them to a smooth paste (doesn’t have to be silky smooth) (this might take from 3-5 minutes).
After mashing, cook on low heat until it becomes a really thick paste (keep stirring every 20-30sec). Once it is thick, turn off and remove from heat.

Our mash is ready to be served…

note:
This dish goes well with ‘rice-rasam’, ‘rice- fish curry’, ‘rice-veg curry’, cooked cassava pieces, or with kanji/porridges. Which combo would you rate the best ?:)

Try with these kanji / porridges…

chukku kanji/dry ginger porridge /nombu kanji

     

 

 

 

 

 

 

FAQs (frequently asked questions) for Kaya Meen Odachathu / Fish & Plantain Mash
************************************************************************************************
1) What are the various raw banana’s that can be used for this fish mash?
You can use any raw/plantain or green banana’s . Some varieties for your reference – dole-raw banana or green banana , plantain (also known as kaya, ethakka, nendran) and saba plantain banana’s.

2) Name some fish fillets that makes an excellent choice for this recipe?
You can use all white fish fillets. (Example : tilapia fillet, grouper fish fillet (also known as Kalava/kalavan/murumeen/ hamur / hamoor/ habuka) , snapper fillet, gurnard fillet, king fish fillet(also known as seer fish/nei meen,vanchiram) , anchovy fillet(also known as nethali, nethili,nethallu), whitebait( nonna), Indian salmon (kaala, maga), white fish(kuthuppu, parava, sadumi)

If you have any questions, just ask me…

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What is your favourite kanji and side dish combo?… share with us:)