Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: FISH

CALICUT FISH FRY

As the name suggests, this Fish fry is a speciality from Calicut. The first time we tried it was at a restaurant in Calicut when we had gone to visit my mama. Mom then tried making it at home and it tasted just as good. Ever since this recipe has been a favourite with everyone at home.

This is what you’ll need

King Fish: ½ kg (if king fish is not available, then any firm white fish can be used. I used cod)

Onion: 1

Coriander seeds: 2tsp

Cumin seeds: 1tsp

Chilli powder: 2tsp

Turmeric powder: ½tsp

Peppercorns: 5

Green chillies: 2

Badishep (fennel seeds): ½tsp

Ginger garlic paste: 1/2tsp

Curry leaves: 10-12

Coconut oil: 3tbsp

Salt to taste

Let’s get cooking

1. Clean the fish. Cut and keep aside.

2. Grind the rest of the ingredients, except the curry leaves and oil.

3. Marinate the fish in this ground paste for 10 to 15 minutes.

4. Heat the coconut oil in a pan. Add the curry leaves.

5. When they turn crisp, add the marinated fish. Cook until fish is done and masala is dry.

6. Serve with rice or can be had as a starter with a dash of lime.

Approximate preparation and cooking time: 25 minutes

Serves: 4

Dietician’s Note

Fish, including other seafood, is a healthy food that is low in saturated fat, high in protein, and an excellent source of omega 3 fatty acids. Apart from all this it is packed with vitamins, minerals, and nutrients that the body needs.

A lot of research has been done on the benefits of fish and fish oils, and their role in the prevention or treatment of heart disease. Fish is found to help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction.

It is also known to lower blood triglycerides and blood pressure, is anti-inflammatory and reduces abnormal heart rhythms.

Low is fat and high in Omega 3 so an excellent choice for those on weight reduction diets, people with cardiovascular diseases and also diabetics.

The quantity of oil can be reduced to half for those with obesity, cardio vascular diseases or diabetes.

MALVANI FISH CURRY

It had been ages since I tried a new fish curry at home. When I was at the super market the other day decided to buy some fish not knowing what curry I was planning to make with it. Everyone at home likes a nice spicy curry and I found this Malvani fish curry recipe on craveclickcook.com. The use of bedgi chillies or in my case kashmiri chillies gives this curry it’s lovely red colour! Ideally I would have liked to make this curry with surmai (king fish) or Pomfret, but had to settle for Basa (Vietnamese River Cobbler).

This is what you’ll need

Fish (I used basa fillets): 500gms (cut into 1.5″ pieces)

Grated coconut: 1 cup

Tamarind extract: 3tbsp

Malvani fish curry masala: 2tbsp

(Prepare this grinding around 8-10 kashmiri red chillies, 2-3 red chillies, 1tsp roasted coriander seeds and half a tsp of turmeric powder)

Garlic: 3 cloves

Ginger: 1/2″ piece

Coconut milk: 1/2cup

Onion: 1 (sliced)

Curry leaves: few

Mustard seeds: 1tsp

Coriander leaves: To garnish

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish, apply turmeric powder and salt to it. Keep aside for half an hour.

2. Grind the coconut, ginger, garlic, tamarind extract along with the malvani fish powder to a fine paste, adding water if required.

3. Heat the oil in a pan. Season with mustard seeds and curry leaves.

4. Add the onions and saute until translucent.

5. Add the coconut paste and salt.

6. Pour in the coconut milk and let it cook for a couple of minutes. Check for spiciness and add more malvani masala if required.

7. Slowly drop in the fish pieces and cook until the fish is done. Don’t over cook.

8. Once done, garnish with coriander leaves and serve hot with rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

RED HOT CHILLI PRAWNS

After all the feasting over Christmas and New Year, it was about time to go easy on all the rich food. Came up with this Prawn dish, which by far is one of the easiest dishes I have made, with very less ingredients.

This is what you’ll need

Large prawns: 300gms

Onion: 1 (finely chopped)

Curry leaves: 15-20

Chilli powder: 3/4tsp

Kashmiri chilli powder: 2tsp

Cumin powder: 1tsp

Vinegar: 3tbsp

Ajwain: 1/2tsp (optional)

Coriander leaves: To garnish

Oil: 1tbsp

Salt to taste

Let’s get cooking

1. Clean, wash and devein the prawns. Pat dry.

2. Marinate the prawns with the chilli powder, kashmiri chilli powder, cumin powder and vinegar for about half an hour.

3. Heat the oil in a pan and add the curry leaves. Fry until crisp.

4. Add the onion and fry until brown.

5. Mix in the prawns and fry for a few minutes.

6. Add a little water (around half a glass) cover and cook until the prawns are done.

7. Add the salt and ajwain. Fry the mixture until almost dry.

8. Garnish with coriander leaves and serve hot as a starter.

Approximate preparation and cooking time: 25 minutes (excluding marination time)

Serves: 3-4

 

 

PRAWN MASALA (GRAVY)

It has been a really long time since I cooked something nice. The kids wanted to eat non vegetarian and since I had prawns at home decided to try out a new recipe. Flavorsofmumbai.com had an easy recipe, though there were a couple of ingredients that I did not have I still made it and it was quite tasty!

This is what you’ll need

For the paste

Onions: 3

Dry red chillies: 3

Kashmiri red chillies: 5

Coriander seeds: 1 1/2tbsp

Cumin seeds: 1tsp

Shajeera (caraway seeds): 1tsp

Fennel seeds: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Green cardamom: 5

Black cardamom: 1

Bay leaf: 1

Peppercorns: 7-8

Star anise: 1

Poppy seeds: 1tbsp

For marination

Prawns: 300gms

Ginger garlic paste

Vinegar: 1tbsp

Salt to taste

For the masala

Amchur (dry mango powder): 1tsp

Lemon juice: 1tsp

Turmeric powder: 1tsp

Sugar: 2tsp

Mint leaves or coriander leaves: To garnish

Oil: 3tbsp

Let’s get cooking

1. Wash, clean and devein the prawns.

2. Marinate the prawns with ingredients listed under marination for 15 to 20 minutes.

3. Peel the onions and boil them along with the dry and kashmiri red chillies for around 5-7 minutes. Cool roughly chope the onions and keep aside.

4. Heat 1tbsp of oil and roast the coriander seeds, cumin seeds, shajeera, fennel seeds, cloves, cinnamon, green, black cardamoms, peppercorns, star anise and poppy seeds until they are fragrant.

5. Grind this along with the onions and chillies to a smooth paste, adding little water if needed.

6. Heat oil in the same pan that you roasted the dry ingredients. Add the ground paste and fry for a minute. Add half a glass of water, cover and cook on a low flame for around 8 minutes until the mixture starts leaving the sides of the pan.

7. Add the amchur, turmeric powder, sugar and fry again.

8. Add the marinated prawns and let it cook until the prawns are well coated and cooked.

9. Check salt and add the lemon juice.

10. Garnish with mint or coriander leaves and serve hot with rice or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

AMRITSARI TAWA FISH FRY (PAN FRIED AMRITSARI FISH)

It seemed like ages since I had made fish at home and once something comes to my mind, it has to be made as soon as possible!! Indianhealthyrecipes.com had a pan fried version of the popular Amritsari Fish Fry and I decided to make that. Made a few modifications to the original recipe. I chose to use Cod fillets, since they are easily available and fleshy too. Haddock or any other fish should work just as well. It turned out yummy, cleaned off the plate even before I knew!

This is what you’ll need

Fish fillets: 500gms

Ginger garlic paste: 2tsp

Chilli powder: 2tsp

Turmeric powder: 1/2tsp

Tandoori masala: 2tsp

Amchur (dry mango powder): 1/2tsp

Garam masala: 1tsp

Kasuri methi: 1tbsp

Vinegar: 1tbsp

Besan (gram flour): 3tbsp (dry roasted)

Ajwain (carom seeds): 1tsp

Coriander leaves and lemon wedges to garnish

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Clean and pat the fillets dry. Make 2 inch pieces.

2. Prepare the marinade by mixing the ginger garlic paste, chilli powder, turmeric powder, tandoori masala, garam masala, kasuri methi, amchur, vinegar, salt and half of the besan in a bowl.

3. Add the fish pieces and mix until well coated. Sprinkle a little water (2-3tbsp) if required. Keep aside for 10 to 15 minutes.

4. Heat the oil in a pan and add the ajwain. Once it sputters add the fish pieces.

5. Let the fish cook for 2 minutes. Sprinkle the besan on top and carefully turn the fish. Fry until evenly brown.

6. Remove from flame and serve hot garnished with coriander leaves and lemon wedges.

Approximate preparation and cooking time: 30 minutes

Serves: 4

* I fried the fish in 2 batches. It made it easier to cook the fish.

 

 

 

 

TOMATO PEPPER PRAWNS

A tongue tickling, finger licking Prawn Recipe that I found on www.sujiscookbook.com. Though the original recipe had used Kerala Tamarind (gamboge) I used tamarind instead. It was indeed delicious and very easy to make! Definitely on my list to make again!! 🙂

This is what you’ll need

For the Marinade

Prawns: 500gms

Chilli powder: 1tsp

Pepper powder: 1/2tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Salt: As required

For the curry

Red onion: 1 (sliced)

Tomatoes: 2 (finely chopped)

Garlic: 2tbsp (finely chopped)

Ginger: 1tbsp (finely chopped)

Green chillies: 2-3 (finely chopped)

Curry leaves: Few (chopped)

Chilli powder: 1/2tsp

Tamarind paste: 1tsp

Fresh pepper powder: 1/2tsp

Coriander leaves: To garnish

Oil: 4tsp

Salt to taste

Let’s get cooking

1. Clean and devein the prawns. Wash and pat dry.

2. Mix the ingredients listed under marinade, along with the prawns. Keep marinated for 15 to 20 minutes.

3. Heat half the oil in a pan and fry the marinated prawns for 3 to 4 minutes, until dry. Remove from the flame and keep aside.

4. In the same pan heat the rest of the oil and saute the ginger, garlic, green chillies, curry leaves and onions. Fry until the onions turn brown.

5. Add the chilli powder and fry again for 30 seconds.

6. Add the tomatoes and cook until pulpy.

7. Add the tamarind paste, along with a little water and cook for a couple of minutes.

8. Add the prawns, along with the salt and cook again, until the masala coats the prawns ad the mixture is think.

9. Garnish with crushed peppercorns and coriander leaves.

10. Serve hot with rice or chappatis.

Approximate preparation and cooking time: 40 minutes

Serves: 2-3

SPICY PRAWN STIR FRY

Another one of those days where my son was keen on eating something spicy! Was not really upto it to make anything very elaborate, so came up with this quick stir fry.

This is what you’ll need

Prawns: 500gms

Onion: 1

Chilli powder: 1-2tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Pepper powder: 1/2tsp

Cumin seeds: 1/2tsp

Curry leaves: Few

Lemon juice: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Wash, clean and devein the prawns. Chop the onions finely.

2. Make a paste with the chilli powder, turmeric powder and salt. Marinate the prawns in this mixture for at least half an hour.

3. Heat oil in a pan and season with the cumin seeds. Add the onions and saute until transparent.

4. Add the curry leaves and the marinated prawns. Cook until the prawns are done, and the mixture dry.

5. Add the pepper powder, garam masala and lemon juice. Mix well and fry for another 2 minutes.

6. Garnish with chopped coriander leaves and serve hot as a starter or with rotis.

Approximate preparation and cooking time: 20 minutes (excluding marination time)

Serves: 3-4

 

 

PRAWN KOLIWADA

Prawn Koliwada, was another dish we never bothered making at home when I was a child. It was always a take away from Sion Koliwada, along with a few other fish delicacies. Another one of my favourites, that I tried making at home for the first time.  Pretty good I would say. Do try making it too! Happy cooking!! 🙂

This is what you’ll need

Prawns: 250 gms

Besan (gramflour): 3-4tbsp

Plain flour: 1 1/2tbsp

Ginger garlic paste: 1tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1/2tsp

Amchur: 1tsp

Coriander powder: 1tsp

Ajwain: 1tsp

Yoghurt: 2tbsp

Lemon juice: 1tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Clean the prawns and devein them.

2. Marinate the prawns with the ginger garlic paste, chilli powder, coriander powder, turmeric powder, lemon juice and salt for 15 minutes.

3. Make a thick paste with the yoghurt, besan, flour, amchur and ajwain. (add water only if required. I did not)

4. Add the marinated prawns (squeezed out dry) to this paste and mix well to coat all the prawns.

5. Heat oil in a pan and deep fry until golden brown.

6. Serve hot with salad and chutney. You can add a dash of lime or sprinkle some chaat masala before serving.

Approximate preparation and cooking time: 45 minutes (including marination time)

Serves: 2-3

CHUTNEY FISH (FISH STUFFED WITH CORIANDER CHUTNEY)

Another one of my Ammas great recipes. Amma always made it with Pomfret, but since I almost never get pomfret here I made it with whatever whole fish was available, used Plaice and it brought back those days when we used to relish this desi fish and chips!

This is what you’ll need

Pomfrets or any whole fish: 2

Turmeric powder: ½ tsp

Chilli powder: 1tsp

Vinegar: 1tsp

Rice flour or bread crumbs to coat

Salt to taste.

For the chutney

Coconut: ½

Cumin seeds: 1tsp

Green chillies: 5

Garlic cloves: 8

Ginger: ½“piece

Coriander leaves: 1 bunch

Lemon juice: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish thoroughly. Wipe it dry and slit along the side upto the centre bone.

2. Make a paste of the turmeric powder, chilli powder and vinegar. Apply it to the outside of the fish.

3. Grind the chutney ingredients to a smooth paste. Add the lemon juice and stuff the fish with the chutney.

4. Coat with the bread crumbs and shallow fry. To keep the fish intact tie it lightly with string.

5. Cook well on one side and then flip and cook the other side.

6. Serve garnished with lemon wedges and tomato slices.

Approximate preparation and cooking time: 35 minutes

Serves: 2

Dietician’s Note

In spite of fish being an excellent source of protein, this recipe has coconut in the chutney which is not recommended for hypertensive patients, diabetics, obese people and people with cardiovascular diseases.

PRAWN ROAST (DRY)

Anything made with prawns is always drooled upon at home, be it rice, curry or even a simple dry starter. Being the weekend thought of this simple and spicy Prawn Roast.

This is what you’ll need

Prawns: 500gms

Onions: 3-4 (sliced)

Green chillies: 4 (finely chopped)

Chilli powder: 1tsp

Ginger garlic paste: 1tbsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Lemon juice: 1tsp

Curry leaves: Few

Coriander leaves: To garnish

Oil: 2tsp

To marinate the prawns

Chilli powder: 2-3tsp (depending on how spicy you like it)

Turmeric powder: 1/2tsp

Ginger garlic paste: 2tsp

Lemon juice: 1tsp

Salt to taste

Let’s get cooking

1. Wash and clean the prawns.

2. Mix the ingredients for the marinade to a paste by adding a little water. Marinate the prawns in this paste for at least half an hour.

3. Heat 1tsp of the oil in a pan and fry the marinated prawns until they brown nicely and are cooked. Keep aside.

4. Heat the rest of the oil in the same pan and fry the onions until brown.

5. Add the curry leaves, ginger garlic paste and green chillies. Fry for another minute.

6. Add the chilli powder, turmeric powder and coriander powder. Fry again.

7. Add the prawns and lemon juice. Mix well and cook for a couple of minutes, until the prawns are well coated with the onion mixture.

8. Garnish with coriander leaves and serve hot.

Approximate preparation and cooking time: 25 minutes (excluding marination time)

Serves: 4

 

 

 

Related Posts Plugin for WordPress, Blogger...