FISH STEW CURRY


This curry can be made with seer ,tuna and salmon fish or whatever type suitable

to grill or fry.

I made the curry by only grilling the fish .It was pretty rich and awesome ,with

the inclusion of moringa leaves.Good with  rice,stringhoppers,hoppers,….or

any bread of your choice.

Let me share this recipe with you now.

INGREDIENTS

To grill the fish

1 kg fish slices

1 tblsp chillie powder

1 tblsp coriander powder

1 tsp.turmeric powder

salt to taste.

coconut oil

Mix the masalas and salt together and marinade for some time.Grill the fish in coconut

oil (do not use oil like for frying ,a little to seal the fish will be enough) till brown.Remove

and set aside.Do not discard the leftover oil after grilling.

For the curry

INGREDIENTS

1 kg fish slices

2-3 onions chopped

3-4 green chillies chopped

1 tblsp.ginger garlic paste

3 -4 big tomatoes chopped

1 tsp.turmeric

1 tblsp.chillie powder

1 tsp.garam masala powder

2 tsp sugar or jaggery

enough coconut milk

curry leaves

Moringa leaves

2 tblsp ghee or butter

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METHOD

Heat the ghee and add onions and saute till brown .Next add the ginger-garlic

paste,tomatoes green chillie,turmeric and salt and cook till tomatoes are very soft and

well blended.

Add chilli powder and garam masala powder ,sugar and cook for another 3 minutes.Add

a little water (1/4 cup water) and cook till thick.Add coconut milk (2-3 cups) enough for

the quantity of gravy you require .

Add the grilled fish after a boil and cook on a slow flame .Add the moringa leaves and the

leftover oil .(about a tblsp only)and simmer for a few minutes and serve.

You can add dried methi or fresh leaves too if you dont have moringa leaves.

 

 

 

 

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QUICK FISH WRAP


This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.

INGREDIENTS

250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.

METHOD

Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.

QUICKEST CURRIED PRAWN PASTA


This pasta has less ingredients ,and less time in making too.Not the usual pasta ingredients…

Good for lunch boxes ,and quick fix food.

I’m moving on to the recipe right away!

INGREDIENTS

200-250 gm cooked pasta ( reserve 1/4 cup of the drained water)

10 red chillies

1 tblsp. ginger -garlic paste

1 tblsp vinegar

1 tsp.kashmiri chilli powder(for the color)

100 gm prawns

1 big leeks/ spring onions chopped

1/4 cup cauliflower chopped fine or cabbage

1 green chilli chopped

2 tblsp.butter

1 tblsp red wine vinegar/ plain vinegar

Salt to taste

METHOD

Grind the bold listed coarsely and set aside.

Heat the butter,and add the prawns and sauté till it changes color

Next add the chilli paste and cook for further 2-3 minutes

Add the chopped leeks,cauliflower,and the chillies and mix well.

Add cooked pasta and the water ( drained water)

Add the wine vinegar ,mix well and remove from fire.

Garnish with parsley or coriander leaves if you like.

SQUID MASALA


This masala can be served with any type of rice and rotis.The masala is prepared and ground

first,and then the squid is added.This is a spicy dish with a sway,towards chettinadu cuisine.

Let’s get into the recipe right away!

INGREDIENTS

500 gm squid(cleaned )

For the masala

2-3 big onions cut into quarters

5-6 pips garlic (with peel on)

7-10 red chillies

1+1/2 tblsp coriander seeds

2 tsp.cummin seeds

1/2 tsp fenugreek seeds

1 tsp.peppercorns

1 tsp.saunf

1/4 cup coconut

1 tblsp.white poppy seeds(khus khus)

1 inch piece cinnamon

2 cardamons

3 cloves

1 mace

2 tomatoes cut

Curry leaves

2-3 tblsp gingelly oil

1/4 cup tamarind water

1 tsp.sugar or jaggery

METHOD

Heat half of the oil.First add the onions and sauté till brown.Next add the rest of the

ingredients,except for the bold listed and roast till you see the fenugreek or the methi in it

turns golden brown and not burnt ( otherwise it will be bitter).Saute the tomatoes slightly in

the same pan and add to mixture and grind to a paste.

Heat the remaining oil ,add curry leaves and the masala and cook till it is thick.(If it turns

watery you could add a tblsp.of rice flour).Once it starts to thicken ,add tamarind water and

the cleaned squid and cook till thick and squid is done.Add sugar or jaggery and remove from

fire.

Garnish with curry leaves.

FRIED FISH CURRY


This curry is a very rich,spicy,and awesome curry to have with rice,chappathis,rotis,hoppers

stringhoppers or anything which needs a curry accompaniment.You can use any fish you like,

but I like to use the small category with less bones.This dish is also categorised under stew fish

curry.Anyway let’s move on to the recipe now.

INGREDIENTS

500-1 kg.fish

2 onions chopped finely

1 cup tamarind water (thick)

2 tomatoes coarsely ground

6-7 pips of garlic

1/2 tsp turmeric

1 tblsp chilli powder

2-2.5 tblsp coriander powder

1 tsp cummin seed powder

1/2 coconut ground to a fine paste.

Few curry leaves

Dried methi leaves / coriander leaves

1 tsp.mustard seeds

2 tsp fenugreek seeds

Salt to taste.

Oil to fry the fish

To marinade the fish

1 tblsp chilli powder

A pinch of turmeric powder

2 tsp salt.

METHOD

Marinade the fish ,and set aside for a few minutes and deep fry till golden brown and set

aside.

Heat 2 tblsp oil (from the leftover oil,which gives the added flavour).Add the mustard

seeds ,curry leaves,fenugreek seeds and the chopped onions.Let the onion brown a little,then

add the tomatoes with salt and turmeric .Add the chilli powder,coriander and cummin

powder and sauté till you see the tomatoes soft and oil separates.Next add the coconut

paste ,green chilliesand sauté further for 2-3 minutes .Add the tamarind water and required

amount of water,and allow to come to a boil .Add the fried fish and simmer for further 10

minutes.Sprinkle methi/coriander leaves.

BREAKFAST SEENI SAMBOL’N’CHEESE MUFFINS


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.

INGREDIENTS 

2.5cups flour

2 tsp baking powder

4eggs

1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil

METHOD

Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .

Variations

Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.

GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

BAKED BUTTER PRAWNS IN FIERY GARLIC SAUCE


This recipe has a few ingredients only,but the tangy hot taste makes it more than simple.

These prawns can be served as starters,made wraps with egg chappathi,or with any

wrap.Good to serve with rice too.A toss with spaghetti or egg noodles will be fine

too..To add to the aroma i used a banana leaf for baking.Okay ….i think i’l get into the

recipe now.

INGREDIENTS

500 gm prawns

50 gm butter

3-4 tblsp oil

15 cloves of garlic chopped fine

2-4 tblsp chilli flakes (you can reduce if you like)

juice of 2 limes

salt to taste

1/2 tsp.kashmiri chilli powder

few curry leaves

METHOD

Heat butter and oil in a pan and add the finely chopped garlic saute for a minute.Add the

chilli flakes,chilli powder,and saute for a minute more.Remove from fire .Add lime juice

and salt .Pour this on the cleaned prawns and mix well.Transfer on to a banana leaf or

any tray and bake for 20-30 minutes. If there is gravy after baking thicken it and pour

again on the baked prawns and serve.

If you like an eggy flavor,or a scrambled look add egg to the gravy ,scramble and transfer

back with the prawns.

FRIED FISH CURRY


This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked

in ghee it gives an excellent flavour.You have to half fry the fish and drop into the

curry,and  this curry has to be cooked on a low flame,to extract the exotic flavor.

For the recipe now.

INGREDIENTS

1 kilogram of sliced seer fish or any type fillet fish.

3-4 onions finely chopped

1 tblsp.ginger -garlic paste

4-5  big tomatoes

4-5 green chillies slit.

2 cups thick coconut milk

2 tsp.garam masala powder

2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds

2-3 tblsp ghee

1 tblsp.chilli powder

1/2 tsp.turmeric powder

salt to taste.

1 piece cinnamon

1 tsp fennel seeds

any oil for frying the fish/ghee

METHOD

Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set

aside.

Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add

the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic

paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the

tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a

minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle

kasuri methi if you are using.

Garnish with coriander leaves.

Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.

 

SPICY PRAWN ‘N’MUSHROOM PIZZA


This pizza is made with a minimal amount of cheese,lot of herbs,white sauce .The base made

with pure olive oil,the concasse,white sauce too was made by me.All homemade except the

prawns and the veggies,and a mixture of cuisines.Well the produce was awesome.This dough

can be made ahead and refridgerated,and used within a week.

Let’s get into the recipe now.

For the dough

5-6 cups flour

4 tblsp olive oil

1 egg

2 tsp active dried yeast.

2 tsp.salt

2 cups milk+water (warm)

1/4 cup lukewarm water (for the yeast)

1 tsp.sugar.

Method

Mix yeast in warm water,allow to rise and sprinkle sugar on top.Set aside.

If you are making in a mixer ,use the dough hook ,and mix in the the liquids with the egg ,and

beat for 2 seconds.Add the yeast and mix well.Gradually add in the flour and make a soft

dough. Mix on low speed for 15-20 minutes.(by hand mix for half an hour).If you beat well,or

mix well at this stage,there is no need to knead again.(less muscle power).Set aside for 1 hour

and use .(it will be double in size)

For the concasse

6-8 large tomatoes

10-15 small onions

10 garlic cloves

1 tblsp.olive oil

salt to taste

2 tblsp red chilli paste

few rosemary leaves

few basil leaves

1 tblsp.sugar or jaggery.

Method

Mix all these in a pan  except the herbs and  cook  on medium flame till its thick and saucy.

(minimum half an hour).Chop the herbs fine and sprinkle on the mixture cover and set aside.

To prepare the mushroom

2 packets mushroom

1 capsicum julienned

200 gm prawns

1 onion chopped

2 tblsp.butter

1/2 tsp.pepper powder

2 tsp.chilli paste

4-5 garlic cloves

2 lime leaves

small piece of fresh turmeric root/1/4 tsp turmeric powder

salt to taste.

Method

Grind the bold listed and keep aside.Heat the butter ,add the sliced mushrooms and let it cook

for 5 minutes.Remove and keep aside.In the same pan add the ground paste and the prawns

(cut the prawns the way you like),and cook till prawns are half cooked. Add the onions and

capsicum  Add the mushrooms and mix well till almost dry and thick.Remove from fire and set

aside.

For the white sauce

2 tblsp.flour

4 cups milk

1 tblsp coarsely ground pepper

salt to taste

grated cheese can be added to this if you are not going to top the pizza with any cheese.

1 -2 tblsp butter

Method

Heat butter in a saucepan,add immediately add the flour .Do not brown.Remove from fire,add

milk mix well,and again keep it on the fire.Keep stirring to avoid lumps .When it is thick like

custard ,in this heat add the grated cheese ,pepper and salt.Remove and set aside.

Final assemble

Divide the dough into portions you like .(This amount makes 4 large sized pizzas)Make a slight

rise at the edges.Pour a ladleful  of concasse first and spread it on the base.Next add the prawn

mixture on top of this.Pour white sauce ,and some cheese grated if you like,and bake in a very

hot preheated oven( 230 degrees)for 15 minutes .

Serve with dry herbs if you like.

To make chilli paste

Soak 20-30 dry chillies in hot water for half an hour .Remove from water and grind with 1/2

cup vinegar and rock salt.

Variations:You can add herbs /cheese to the dough while mixing.

Chicken,paneer,or any type of meat can be used instead of prawn and mushrooms.

Vegans can use spinach and cheese,pineapple and paneer,baby corn,mushrooms and potatoes

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