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

MUSSEL STIR FRY

With mussels shelled, cleaned and easily available here, they come in quite handy when my kids ask for fish curry to be made. Today was one such day! 😀

This is what you’ll need

Mussels: 500gms

Onions: 2

Tomato: 1

Garlic: 4 cloves

Ginger: 1/2″ piece

Chilli powder: 1-2tsp

Turmeric powder: 1/2tsp

Coriander powder: 1 1/2tsp

Garam masala: 1/2tsp

Pepper powder: 1/2tsp

Curry leaves: Few

Coriander leaves: To garnish

A dash of lemon juice

Salt to taste

Oil

Let’s get cooking

1. Clean and wash the mussels. Marinate with salt, chilli powder and turmeric powder for 15 to 20 minutes.

2. Slice the onions and garlic. Grate the ginger and finely chop the coriander leaves.

3. Heat the oil and add the onions. Sauté until the onions are light brown.

4. Add the ginger, garlic and curry leaves. Fry for a few minutes.

5. Add the tomato and cook until soft and pulpy.

6. Add the dry powders, along with the mussels and cook until mussels are done. Fry well and let the masala coat the mussels.

7. Garnish with a dash of lime and coriander leaves. Serve hot as a starter, with rice or chappatis.

Approximate preparation and cooking time: 25- 30 minutes

Serves: 4

Dietician’s Note

Mussels are an excellent source of protein, they are low in calories and fat, low in cholesterol and they contain a plenty of vitamins and minerals.

Mussels are also rich in Omega 3 fatty acids good for a healthy heart. They decrease the risk of developing abnormal heartbeats as well as triglyceride levels ir fat levels in the bloodstream. Both of these benefits contribute to a reduced risk of heart attack or sudden death from heart disease.

The above mentioned benefits of mussels make this dish a good option for those on weight reducing diets, diabetes and patients with cardiovascular diseases.

Again, this has tamarind, so without salt this can be had by hypertensive patients too.

PRAWN GHEE ROAST

The first time I tasted Ghee Roast was at a well known restaurant in Mangalore and my initial reaction to it was Oh My God, that is too much of ghee and honestly speaking I did not even like it much. Surprisingly, however, the next time we visited the same restaurant I found myself eating Ghee roast yet again, and this time I quite enjoyed. Guess it is something you gradually acquire a taste for.

Thought of making it at home many times and finally found the recipe on a friend’s blog Kudpiraj’s Garam Tawa. It was a big hit at home. It was only later that a friend introduced me to readymade Ghee roast powder that was available in the market and gave me step wise directions on how to make it. (The brand I used was Sapna Kundapur Chicken Masala Powder)Ever since, I choose the quicker way out and make Ghee Roast with the powder. Though I first tasted Ghee roast with Chicken, somehow prefer either Prawn or Paneer ghee roast. Some restaurants even make Crab ghee roast which tasted really good, but cleaning and eating the crab was way to tedious!!

This is what you’ll need

Prawns: 500gms (shelled and cleaned)

Onions: 2

Garlic: 4 cloves

Yoghurt: 3tbsp

Tamarind paste: 1tsp

Ghee roast powder: 3tbsp

Curry leaves: few

Ghee: 1/4 cup + 2tbsp

Oil: 2tsp

Coriander leaves: To garnish

Lemon: To garnish

Salt to taste

Let’s get cooking

1. Make a marinade with the ghee roast powder, yoghurt and tamarind pulp. Add a little water if too thick.

2. Marinate the prawns in this mixture for 2-3 hours (over night marination will improve taste)

3. Slice the onions and garlic and saute it in oil until evenly brown. Cool the mixture and grind to a fine paste.

4. Heat 2 tbsp of the ghee in a pan, add the curry leaves. Fry the marinated prawns until they are almost done and the mixture coats the prawns well.

5. Add the onion garlic paste and let it cook until the mixture boils.

6. Add the rest of the ghee and mix well. Add salt and boil once again. The gravy should be thick, just coating the prawns.

7. Serve hot garnished with lemon wedges and coriander leaves.

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Serves: 4

 

 

FISH CURRY

I have been wanting to make fish curry since quite a few days now, in fact specifically wanted to make Mackerel curry. The last few trips to the market have been disappointing since there was no mackerel available. I was disappointed today as well, but bought some River cobbler instead and made this quick fish curry. For convenience I end up buying the cleaned, skinless fish fillets, which reduces my work time by half.

This is what you’ll need

River cobbler fillets (or any other firm fish): 500gms

Onions: 2

Green chillies: 3

Ginger garlic paste: 1tsp

Chilli powder: 3tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Kokum: 4-5 petals

Coconut milk: 1/2cup

Mustard seeds: 1tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Clean and cut the fish into medium sized pieces. Keep aside.

2. Slice the onions and green chillies.

3. Make a paste with the chilli powder, turmeric powder and  coriander powder.

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

5. Add the onions, green chillies and ginger garlic paste. Fry for 3-4 minutes.

6. Add the masala paste and 3/4 glass of water.

7. Put in the fish pieces and kokum.

8. When almost boiling add the coconut milk and salt. Toss gently and turn off gas when the curry comes to a boil.

9. Serve hot with plain white rice.

Approximate preparation and cooking time: 20 minutes

Serves: 4

PRAWN COCKTAIL

The first time I ate Prawn Cocktail was at a restaurant in Mangalore called Pentagon. This was only after I got married. It was my husband’s favourite dish on the menu and he insisted that I try it. Surprisingly I liked it too and just like him it was always one of the items we ate each time we visited that restaurant. It’s been years now, since we have been to Pentagon, and yesterday my husband suddenly thought of it, which got me browsing the net to check for an easy recipe. Found one on the realfood.tesco.com website and it was thumbs up from hubbie after he ate it! Yipieee!! 🙂

This is what you’ll need

Iceberg lettuce: 1/2 (250gms, shredded)

Coriander leaves: 2tbsp (chopped)

Mayonnaise: 2tbsp

Ketchup: 2tbsp

Worcestershire sauce: 1/2tsp

Tabasco sauce: 2- 3 drops

Peeled and cooked prawns: 300gms

Smoked paprika: A pinch

Lemon juice: 1/2tsp

Let’s get cooking

1. Mix the iceberg lettuce and coriander together. Place half of it at the base of 2 glass serving dishes.

2. Mix the mayonnaise, ketchup,worcestershire sauce and tabasco sauce in a bowl. Stir in the prawns.

3. Spoon half of this prawn mixture in the two glass dishes and top again with the remaining lettuce.

4. Finish with the remaining prawns. Sprinkle the paprika and a dash of lemon juice.

5. Serve chilled as a starter.

Approximate preparation and cooking time: 15 minutes

Serves: 2

 

 

 

 

CHINESE CHILLI PRAWNS

Among the many Chinese prawn dishes, this one is easy to make and goes well with rice and noodles.

This is what you’ll need

Prawns: 250gms

Onion: 1

Ginger garlic paste: 2tbsp

Soya sauce: 1tsp

Vinegar: 2tsp

Chilli flakes: 1tsp

Tomato ketchup: 4tbsp

Chilli sauce: 3tbsp

Cornflour: 1tbsp (mixed in half to 3/4 cup of water)

Green chilli: 1 (chopped)

Spring onion greens: 2tbsp (chopped)

White pepper powder and salt to taste

Oil: 2tbsp

Let’s get cooking

1. Wash, clean and shell the prawns. Chop the onion.

2. Heat half the oil in a wok and stir fry the prawns, vinegar, soya sauce and half of the ginger garlic paste for 2 minutes. Keep aside.

3. In the same wok, heat the rest of the oil. Fry the remaining ginger garlic paste for half a minute.

4. Add the onion and chilli flakes and saute for a few minutes.

5. Add the ketchup, chilli sauce and the prawns. Mix well.

6. Finally add the salt and pepper, along with the cornflour paste. Bring the gravy to a boil. Adjust thickness of the gravy.

7. Garnish with green chillies and coriander leaves/ spring onion greens and serve hot with rice or noodles.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

SUKKILE SUNGTA KISMURI (DRY SHRIMP CURRY)

Dried fish is something you have to develop a taste for especially because of it’s strong odour. Except for shrimp I personally am not a big fan of dried fish. I have never tried looking for dried shrimp here in Liverpool. This time on my visit to India not only did I make sure that I ate lots of sungta kismuri, but also carried home some to make once I get here.

Like I said it is something you have to develop a taste for and since nobody else at home is fond of it I had a complete feast!

This is what you’ll need

Sukkile sungat (dried shrimp): 200gms

Onions: 3

Coconut: 1/2 (grated)

Mustard seeds: 1tsp

Red chillies: 3

Chilli powder: 1 1/2tsp

Tamarind paste: 1tsp

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Was the sungat 2-3 times in water. Keep soaked in water for around 10 to 15 minutes and then drain. Keep aside.

2. Chop the onions finely.

3. Heat oil in a pan and season with the mustard seeds.

4. Add the red chillies and the onions along with the chilli powder. Fry for two to three minutes.

5. Add the sungat (shrimp) along with salt and a glass of water. Cover and cook until the sungat is soft.

6. Add the tamarind paste and coconut. Fry well until the mixture is dry.

7. Serve hot with rice and dal

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

 

 

 

 

 

PRAWN COCONUT MASALA

This time I was in Bombay, I remembered that it had been ages since I ate sukkal sungta kismuri (dried shrimp curry) asked my amma to make it for me. Came across this prawn coconut curry in the Times of India and it sounded something similar to kismuri, but used fresh prawns for it. Tasted very different, but a good curry to go with phulkas

This is what you’ll need

Prawns: 200gms

Coconut: 4tbsp

Onion: 1

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Ginger garlic paste: 1/2tsp

Tamarind juice: 2tsp

Curry leaves: 12-15

Cumin seeds: 1tsp

Salt to taste

Let’s get cooking

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

2. Marinate the prawns with the chilli powder, turmeric, ginger garlic paste and salt.

3. Heat oil in a pan and season with cumin seeds.

4. Add the onions and saute until transparent.

5. Add the curry leaves and coconut. Fry for a couple of minutes.

6. Add the prawns and the tamarind pulp. Cook until the prawns are done.

7. Serve hot with phulkas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

PRAWN CHETTINAD

This is what you’ll need

Prawns: 500gms

Onions: 2

Tomato: 1 (big)

Ginger garlic paste: 1tsp

Green chillies: 2

Chilli powder: 2tsp

Turmeric powder: 1/2tsp

Tomato puree: 2tbsp

Tamarind paste: 1tsp

Curry leaves: Few

Mustard seeds: 1tsp

Oil

Salt to taste

To be roasted and ground to a powder

Cumin seeds: 1/2tsp

Coriander seeds: 1tsp

Methi (fenugreek seeds): 1/2tsp

Red chillies: 3

Coconut: 2tbsp

Let’s get cooking

1. Clean, wash and de vein the prawns.

2. Chop the onions, tomatoes and green chillies.

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

4. Add the onions, ginger garlic paste and green chillies. Fry until the onions brown.

5. Add the turmeric powder, chilli powder and fry for a minute.

6. Add the chopped tomatoes and cook until pulpy.

7. Mix in the prawns, tomato puree, tamarind paste and salt. Cook until done.

8. Add the ground powder and mix well. If too thick add a little water.

9. Serve hot with rice.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

 

FISH KOLIWADA

One of the things I can never forget about Bombay is all the yummy food. Koliwada fish is one among the favourites on that list. I remember every time I said I wanted to eat it Amma would not have the heart to refuse, but it was a real pain to get to Sion on a two wheeler through those narrow Koliwada roads and then wait for atleast 45 minutes to an hour before you could get what you’ve ordered for. None the less was always worth the wait.

On a rainy and gloomy day, like today I thought I will try making Koliwada fish at home. Usually made with Ravas ( Indian Salmon), but I made it with Haddock. Any other firm white fish can be used. The taste was as good as what you get at Sion Koliwada!! Looks like the next time its going to be home made Fish Koliwada for me and not from Sion. Enjoy!!

This is what you’ll need

Haddock fillets: 500 gms

Besan (gramflour): 3/4cup

Ginger garlic paste: 1tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1/2tsp

Amchur: 1tsp

Tamarind paste: 1/2tsp

Garam masala: 1tsp

Ajwain: 1tsp

Yoghurt: 2tbsp

Badishep (fennel seed) powder : 1tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Clean the fish, cut into one inch pieces and keep aside.

2. Make a thick paste with all the remaining ingredients.

3. Add the fish pieces and marinate for around half an hour.

4. Deep fry and serve hot with salad and chutney. You can add a dash of lime on the fish if you like.

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

Serves: 2-3

PRAWN MASALA

This is what you’ll need

Prawns: 500gms

Shallots: 4-6

Green chilli ginger paste: 2tsp

Garlic: 4 cloves

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Badishep (fennel seeds): 1/2tsp

Kasuri methi: 1tsp

Curry leaves: Few

Lime juice: 2tsp

Coconut: 2tsp (optional)

Salt to taste

Let’s get cooking

1. Clean the prawns and marinate them with the ginger green chilli paste, half the chilli powder, turmeric powder, lime juice and salt for 15 minutes.

2. Slice the onions and finely chop the garlic.

3. Boil the marinated prawns for 8-10 minutes or until done and keep aside. Drain out excess water.

4. Heat some oil in a pan and add the garlic and saute for sometime. Add the onions and curry leaves.

5. Brown the onions. Add the badishep (fennel seeds), chilli powder, coriander powder, garam masala

6. Add the cooked prawns and fry well.

7. Check salt and add the kasuri methi. Fry well.

8. Serve hot, as a starter with a dash of lime.

Approximate preparation and cooking time: 45 minutes

Serves: 2-3

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