GRILLED HALIBUT FISH


Halibut fish is one of the tastiest fish,and today’s recipe is a grilled recipe with pineapple.

The masala I used was the tandoori masala.This can be served with any dish,or as a starter.Full of flavours this recipe

has to tried compulsorily.Those who do not like pineapple can omit the fruit.

To the recipe now….

INGREDIENTS

500 gm fish fillets or slices

few pieces of pineapple

butter/or oil (2-3 tbsp)

few curry leaves

For the marinade

2 tsp Kashmiri chilli masala

2 tsp ginger garlic paste

1 tbsp curd/yoghurt

juice of 1 lime

1 tsp.vinegar

2 tsp mustard oil (optional)

1 tsp cummin seed powder

1 tsp kasuri methi leaves (optional )

1/2 tsp pepper powder

salt to taste

METHOD

Marinade the fish for a minimum of 20 -30 minutes.

Heat a grill pan with the oil.Add curry leaves.

Place each slice on the grill, and grill on a medium flame.

If you are adding pineapple add with the fish slices.

Flip to the other side when one side is done to a golden colour.

Remove from fire and serve.

METHI-MASALA PRAWNS


Seafood with methi or fenugreek brings out an

unique and enhanced taste.

Masalas like this, are finger-licking and can be

served with any meal .

When cooking masalas like this you have take

care not to cook the prawns for a long time .

Cooking jumbo prawns will take only 7-8

minutes,so it’s best to make the masala thick or

your required consistency ,and then add the

prawns.

This way the masalas will,blend well and the

prawns will not turn chewy or rubbery.

Now,to the recipe ..

INGREDIENTS

500 gm prawns ( peeled and deveined)

2-3 onions chopped

1 stick cinnamon

1/4 tsp mace powder

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp pepper powder

1 tsp.cummin powder

1 tbsp ginger-garlic paste

3-4 tomatoes puréed or 1 cup tomato purée

1 tsp dry mango powder( amchur powder)

1 tsp sugar

Salt to taste

2 tbsp fenugreek leaves ( methi)

3-4 tbsp sesame oil /coconut oil/ghee

METHOD

•Heat oil,and add the onions,cinnamon and

cook till light brown.

•Next add the tomato purée,ginger garlic paste,

with the rest of the ingredients except methi

leaves,and cook till thick .

•Add the prawns and stir well .

•Cook for 7-8 minutes.

•Crush the methi leaves into the mixture.

•Remove from fire.

•Keep covered for a few minutes and serve.

Tip

•Do not add water,as prawns tend to

release water while cooking.

• If you want the masala thicker,add cashew

paste or 1-2 tsp rice flour if needed.

KOKUM FISH CURRY


This is a tangy black curry and tastes good with

fish fillets,or fish with less bones.

I made this recipe with sting ray cubes.

This recipe is akin to the Srilankan Ambulthiyal

I have posted before .

This is good to serve with rice,rotis,side dish for

stringhoppers or even bread .The same recipe

can be made with meat too.So do try and let me

know your comments.

INGREDIENTS

500 gm fish

3 pieces kokum ( soaked in warm water)

10 cloves garlic

2 onions sliced

2-3 green chillies

1 inch ginger chopped

1 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cumin seed powder

1/2 coconut grated

1 tbsp rice

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds ( optional)

Curry leaves

Salt to taste

METHOD

First roast the chilli powder,coriander

powder,coconut and rice,in 1 tbsp oil till the

rice turns brown on medium flame

•Grind to a paste with the soaked kokum and

set aside.

• Heat oil in a clay pot ( love to cook in clay pots

😍)add mustard seeds,fenugreek seeds,curry

leaves.

•Next add onions,garlic,green chillies and sauté

till onion turns pink.

•Add the fish and cook for just 2-3 minutes.

•Add a little water,rest of the spices and the

kokum paste and cook for another 10 minutes

on a slow fire .Remove from fire.

Note :You could fry fish cubes separately

and add to this gravy .

https://calinskitchen.com/2019/10/26/sri-lankan-ambulthiyal/

Link to ‘Srilankan Ambulthiyal’👆🏻

MANGO-MINT PRAWN CURRY


This is a mild curry with prawns,sunk in a

burst of flavours.

Can be served with rice,string hopper,hoppers..

a good match with any serve !

This too is my innovated recipe.

Raw mango in curries or kormas gives out a

good flavour, specially in seafood delicacies,

and the need to add any sour ingredients like

tamarind…is not needed as the tangy taste in it

contributes to the flavour .

This curry is one of the kind you will love to

pour oodles of spoons 🤤.

So do try this recipe and post in your

comments!

INGREDIENTS

1 kg prawn ( I like some with tail,and head on )

1 raw mango cubes

1 inch ginger cut into strips

2 onions chopped

2 green chillies +1 cup coconut ground to a

paste

A handful of mint leaves

1 tomato

1 small piece cinnamon

1 tsp turmeric powder

1 heaped tsp chilli powder

1/2 tsp garam masala powder

2-3 tbsp coconut oil/ butter/ghee

Salt to taste

METHOD

Heat oil in a clay pot ( preferably).

Add the chopped onions,cinnamon,ginger,salt

and sauté till onion turns translucent .

Next add the green chilli paste,mango,mint

turmeric,and the rest of the spice powders.

Add the prawns and cook till the prawns

change colour,and the mango is soft.

Add the coconut paste,and water . ( to the

consistency you require ).

Cook on a slow fire for 10 minutes,and remove

from fire .

FISH CURRY WITH SORREL LEAVES(GONGURA)


Sorrel leaves,Pulitchakeerai ( Tamil ),Gongura

(Telugu),Anduru( Sinhalese),Saurel( Hindi).

This leaf has a tangy taste and mostly used in

stir fries,and the famous ‘Gongura pickle’ is

made with these leaves.

Can be mixed with root vegetables,and dhal.

I have posted recipes with chicken before..Click

link for recipe .

https://calinskitchen.com/2018/11/15/gongura-chicken/

I have these leaves in my culinary patch in my

garden,so it’s easy to grab some,when I need.

It’s easy to grow too.If you happen to get it

fresh from the market,just insert the stalks in

soil(after removing the leaves )and you will see

it sprouting .So,there’s a tip to gardening too.

Now to the recipe …,

This time I used lady fish,you could use any fish

of your choice.

INGREDIENTS

500 gm fish ( any fish of your choice )

Marinade the fish -1 tsp chilli powder,1 tbsp

coriander powder,1/2 tsp turmeric powder ,salt

and juice of 1 lime.

For the curry

1-2 onions chopped

1 tbsp ginger garlic paste

2-3 green chillies slit

1 heaped tsp Kashmiri chilli powder

1 small tomato

A big handful of sorrel leaves cut

To grind to a paste

1/2 cup coconut gratings

1 tsp saunf ( fennel seeds,sombu)

1 tsp gram flour / rice flour

For tempering

1 tbsp ghee+ 2 tbsp coconut oil

1 tsp fennel seeds

1/2 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp methi seeds

1 stick cinammon

2 dry chillies

METHOD

Heat oil,and first temper with tempering

ingredients.

Add onions,green chillies,tomatoes,ginger

garlic paste, leaves,salt and sauté till tomatoes

are soft

Add coconut paste,and sauté further for 3

minutes.

Add 1 cup water,and add in the fish marinade.

•Cook on a low flame for 15 minutes .

•Remove from fire .

METHI FISH BIRIYANI


This recipe is my own creation.It’s a layered

fish biriyani, without mint or coriander but

only dry methi leaves.Any seafood mixed with

methi produces a lovely flavour,and I thought

to try with biriyani .I made the biriyani masala

also,with dried methi leaves ( kasuri methi ).

Methi is fenugreek for those who do not know

the translation.So let’s get into the recipe now

For the biriyani masala powder

7-8 dry chillies

1.5 tbsp coriander seeds

7-8 cardamons

2 black cardamoms

2-3 marati moggu ( Kapok buds)

1 tbsp dried methi leaves ( kasuri methi )

2 inch piece cinnamon

1/2 nutmeg

1 tsp white poppy seeds

2 star anise

1 tsp sea moss

5 cloves

2 tsp cumin seeds

2 tsp saunf ( sombu)

Dry roast lightly and powder. Use 1 tbsp for

300-400 rice .

For the fish marinade

250-300 gm boneless fish ( I used Mahi Mahi)

2 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp biriyani masala powder

Juice of 1 lime

Salt to taste

Wash the fish,and marinade till rice is done

To cook the rice

300-350 gm basmati rice ( soaked )

1 black cardamon

1 tsp cummin seeds

1 tsp saunf

A small piece cinnamon

1 star anise

1 bay leaf

2-3 cloves

1 tsp coconut oil

Salt to taste

Pound the spices with a pestle lightly ( for

enhanced flavour).

Boil 3 cups water ,add all the spices,oil and salt

Once the water reaches boiling point ,add

soaked rice,and cook till done .

Strain the water,and set aside the cooked rice .

To cook the fish

3 big onions sliced

4-5 green chillies slit

2 tbsp ginger garlic paste

1/2 cup curd

1 tsp peppercorns

3 tomatoes

1 tbsp kasuri methi leaves

Salt to taste

3-4 tbsp ghee+ oil

•Heat oil,and fry the onions till golden colour.

•Reserve half of the fried onions for layering.

•Now add tomatoes with salt,and cook till

tomatoes are soft.

•Add ginger garlic paste ,and the marinated fish

pieces .

•Lightly beat curd and add to the fish with the

rest of the ingredients.

•Do not add water.

•Take care not to break the fish ,so gently

shake the pan .

•The fish takes only few minutes to cook,so do

not overcook.5-7 minutes is just enough.

•Remove from fire .

Final assembly

A little colouring mixed in water

2-3 tsp ghee

Method

•Take a thick bottomed pot,and add half of

the rice .

•Add fried onions,and spread half of the

curry,and fish slices.Sprinkle colouring.

•Cover with the remaining rice , fried onions

curry and a sprinkle of colour.

•Add a handful of rice to finish off .

•Sprinkle ghee .Cover tight and place on a

slow fire ( dum) for just 10 minutes.

•It’s best to keep a thick dosa pan,and then

cook on dum.

•Transfer to a serving plate,to get the layers

and the fish pieces right . ( To avoid the fish

breaking ).

•Serve with raita, and accompaniments of

your choice.

FRIED SARDINE CURRY WITHOUT COCONUT MILK


This is a rich curry made without coconut milk.

Tangy,Tasty and finger licking taste .

Curries like this should be made with shallots

( small red onions ).The tamarind should be

soaked in hot water, to get thick tamarind

extract ,which contributes to the thickness of

the curry .

This is good to serve with rice,hoppers,crunchy

bread,rotis ,iddli,dosa,string hoppers.

To the recipe now

INGREDIENTS

500 gm sardines ( mathi )

Lemon sized tamarind soaked in hot water

25-30 red onions or 2 big onions chopped

2 green chillies slit

2 tomatoes ground ( very coarse )

10 garlic cloves ( peeled)

1 tsp crushed pepper corns

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

3 tsp coriander powder

1/2 tsp turmeric powder

1 tbsp roasted gram dal ( pottukadalai)

Fresh curry leaves

1 tsp jaggery powder

Salt to taste

For tempering

1/2 tsp mustard seeds

1 tsp fenugreek seeds ( venthiam,methi)

1/2 tsp cumin seeds

To fry

1 tsp chilli powder

1/4 tsp turmeric

Salt

Coconut oil

METHOD

•Clean the fish ( wash three times),and add the

ingredients for frying .

•Fry till golden brown,and set aside.

•Take 2 -3 tbsp from the fried oil and heat in a

clay pot ( preferably ).

•Add ingredients for tempering.

•Add onions and garlic and sauté till light

brown

•Add tomatoes ,Kashmiri chilli powder with

salt,and cook till tomatoes are cooked well.

•Take 2 tbsp of this cooked mixture,and set

aside.(This is my tip for a good texture and

taste.)

•Add the rest of the spices, and sauté well.

•Next add tamarind extract and allow to boil.

•In the meantime,add the roasted gram dal to

the reserved mix ,and grind to a paste.

•Add this paste to the curry,mix well .

•Once the curry,reaches a good boil ,add the

fried fish and simmer till required consistency.

CHINESE ROLL (SRILANKAN)


Chinese roll is one savoury delight ,which is

sold in almost all eateries,or bakeries of

SriLanka.

These type of finger food or short-eats is an all

time food in SriLanka .

This is similar to a spring roll, but coated with

breadcrumbs and fried.This can be made with

any filling vegan,or non-vegan.

Spring rolls are crunchy, but these Chinese rolls

are soft.

These rolls are mostly made with fish,and meat

mince.Can be served with tomato sauce, or

mayonnaise.

Why is it called Chinese roll? Because spring

rolls,were originated from the Chinese cuisine,

and this roll recipe is akin to a spring roll,

except for the inclusion of breadcrumb coating.

Appetising and an elegant snack !

Let’s get into the recipe now

INGREDIENTS

Oil for frying .

For the pancake wrap

2 cups flour

1 egg ( vegans can exclude this )

1 tbsp butter

Salt to taste

Water

Method

Mix all to a thin batter ( not very thin ) and set

aside for 10 minutes.

Heat a griddle and make thin pancakes.

Keep filling in the corner of each pancake .

Fold in from two sides (this is where you decide

the size of the roll you want to make ).

Now roll from the top to a neat roll.

Dip in egg or a batter made with flour and

water ( a little thicker than the pancake

batter)

You could use a little from the pancake

batter .

Roll each roll in breadcrumbs,and fry in oil till

golden brown .

This could be deep fried or shallow fried .

For the filling (filling can be vegan/non vegan)

250 gm fish ( boiled and flaked )

150 gm potatoes boiled and peeled

1-2 leeks or 2 big onions cut fine

2-3 green chilies chopped

1 tomato

1 tsp ginger garlic paste

1 tsp chilli powder

1/2 tsp pepper powder

1 tsp cummin powder

Juice of 1 lime

Salt to taste

1 tsp roasted curry powder/ 1/2 tsp garam

masala.

Few curry leaves

1-2 tbsp coconut oil

Method

Heat oil in a wok,and add the leeks,tomato

ginger garlic paste,and sauté for 5 minutes .

Next add the rest of the ingredients and cook

for another 5 minutes and set aside.

Use as filling .

PRAWN ‘N’PANEER STUFFED PEPPERS


Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

PRAWN ALMOND BIRIYANI


This biriyani made with fried prawns,and

blended with almond paste and other

inclusions was another lovely variation to

another shrimp biriyani, and a Sunday meal.

Check my previous post for another variation

https://calinskitchen.com/2014/11/24/prawn-biriyani/

Now to the recipe

INGREDIENTS

200 gm prawns

3 green chillies

1 tbsp ginger garlic paste

8-10 almonds soaked

2 tomatoes

1 tsp chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cummin seed powder

A handful of coriander leaves

1/4 tsp mace powder

1 cup fried onions

Mint leaves

1/4 cup curd

1 stick cinnamon

5 cloves

5 cardamons

1 tsp garam masala

Ghee + Coconut oil 3 tbsp

2 potatoes peeled and cut

250 gm basmati rice

1 cup milk / coconut milk

METHOD

Add chilli powder and salt to the washed and

cleaned prawns.

Heat a little oil , and fry the prawns and set

aside.Fry the potatoes in the same oil till 3/4th

done and set aside.

Grind the coriander leaves,green chillies and

almonds to a paste.

Cook the rice till 3/4th done with salt ,fennel

seeds( saunf)1 bay leaf ,1 tsp peppercorns ,salt .

Strain and set aside .

Now to the final assembly

•Heat oil and ghee ,and add whole spices.

•Next add tomatoes with salt and turmeric .

•Next add ginger-garlic paste,fried onions,the

remaining spices,curd and the potatoes.

•Lastly add prawns and cook for few minutes.

•Check for salt and remove from fire.

•Now take a wide based pot .

•Add a little ghee to the bottom of the pot.

•Put a little rice ,then the prawn masala ,fried

onions,sprinkle cut fresh mint leaves ,then

another layer of the rice .

•Simultaneously layer all the rice,curry,fried

onions and mint .

•Sprinkle milk on top .

•Cover and cook on a dum mode for 15

minutes.

•Add a tbsp of ghee after removing from fire .

•Serve with raita and your favourite side

dishes .

COCONUT MUSTARD PRAWNS


There are some dishes with few ingredients,but

turn out to flavourful.

This recipe is one of that kind .You can make

the same with fish fillet.

You can make this without frying the prawns

too.If you are using fish you could skip the

frying step .

This is good to be served with rice,or any pulao,

stringhopper ,hoppers,chappathi .

Now to the recipe

INGREDIENTS

500 gm peeled prawns marinated in a little

chilli powder and salt

2 cups thick coconut milk

2 tsp mustard

4 green chillies slit

1/2 tsp turmeric

A little vinegar / lime

4-5 crushed garlic

1/2 tsp pepper.

Salt to taste

1 -2 tbsp oil ( preferably coconut oil)

METHOD

•First lightly fry / grill the prawns,and set aside.

•Add garlic,pepper turmeric to the coconut

milk ( use only 1 cup )and cook on a low

flame .

•Add the prawns.

•Heat the oil ,add the slit green chillies and

sauté till chillies turn colour .

• Add the remaining coconut milk and the rest

of the ingredients and simmer cook for 10

minutes .

•Add fried curry leaves if you like .

KEERAI DRY SHRIMP VADA


This is an awesome crunch to be served with a

sambhar,rice,rasam …

These dry prawns are used to make shrimp

paste,and sauté with some vegetables and

greens.

Today’s recipe is vada with amaranth leaves ,

and shrimps .

Everyone enjoyed the tasty crunch!

Do try this delicious and easy recipe

INGREDIENTS

2 cups gram dal + a handful of whole moong

gram

2 tsp cummin seeds

8 dry chillies

3 cloves garlic

1 tsp saunf ( perumjeeragam)

10-12 small red onions chopped

1-2 green chillies

1 tsp peppercorns

1 tbsp gram flour

1 cup finely chopped amaranth leaves

1 handful of dried shrimps washed well

2 pinches of asafoetida

Salt to taste

Oil to fry

METHOD

•Wash and soak the gram dal and moong for

minimum 1 hour .

•Grind to a coarse paste with dry chillies,garlic

cummin seeds, peppercorns,saunf.

•Mix in the rest of the ingredients.

•Divide into portions .

•Flatten each vada slightly,and shallow fry till

golden brown.

PRAWN PUFFS


This has been my favourite from my childhood

days . There are many types of prawn puffs,but

I love this peppery ,white sauce prawn mix in

puffs like this .

Today I made these for tea,and thought to share

with you folks !

You can use any pastry for this .Even a patty

pastry will turn good .

To the recipe now

INGREDIENTS

For the filling

250 gm cleaned,peeled and cut prawns

1 small zucchini

1 capsicum chopped

1/2 cup chopped onions/ leeks/spring onions

2-3 garlic cloves chopped

1 cup milk

1 tbsp cornflour

1 tbsp butter

1 tsp pepper

1/2 tsp mustard powder

1/4 tsp nutmeg powder

Salt to taste

METHOD

Heat butter add onions , garlic and sauté.

Add the vegetables,and prawns and sauté for 5

minutes .

Mix milk with the cornflour ,and pour over

vegetables .

When it starts to thicken,switch off the flame

and add the remaining spices and stir.

Use as filling and bake for 24-30 minutes.

BAKED FISH PATTIES


This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

PRAWN ‘N’ BASIL FLAT BREAD


This is a bread flattened like a pizza,made with

semolina and flour .

Made a very sticky dough first,allowed a single

rise,and then added a little flour to only enable

handling of the dough.

Just spread the dough on the baking tray .

Though it looked uneven and rustic ,the bread

was soft .

Made the filling with sautéed garlic,prawns and

fresh basil leaves. ( I cut the prawns, but my

suggestion is to leave it whole ).

Made a white sauce mixed it with the prawns ,

and placed portions of soft cheese (quark) .

Sprinkled chilli flakes,mixed with apple cider

vinegar and olive oil before serving .

It was a lovely dinner ,easy off the table 😀.

So let’s get into the recipe

INGREDIENTS

For the dough

1 cup semolina flour

2 cups flour

1.5 tsp instant yeast

2 tbsp sugar

A pinch of baking soda

1 tbsp olive oil

1 tsp salt

METHOD

Set aside 1/2cup flour.

Mix in the rest of the ingredients with

lukewarm water to a sticky dough .

Allow 1 rise.

Add remaining flour and mix .

Divide into portions of your choice .( 1 made 2

big bases ). You can try mini bases too.


For the filling

Ingredients

250-300 gm cleaned and peeled prawns

1 capsicum chopped

2 big tomatoes chopped

1 small zucchini chopped

5-6 garlic cloves

2 tsp Kashmiri chilli powder

1 cup milk

2 tbsp flour

2 tbsp butter/oil

1/2 tsp pepper

100-200 gm Quark cheese or any of your choice

Method

Heat butter in a pan ,add the prawns chilli

powder and salt ,and sauté for 5 minutes.

Add basil leaves and garlic and mix well .

Add flour and mix well .

Gradually add milk with the rest of the

ingredients .

Once it starts to thicken remove from fire.

Now spread this filling on the prepared dough.

Bake in a preheated oven 200C for 20 minutes .

Remove from oven .

Spread chilli paste.

Serve!


For the paste

3-4 tbsp chilli flakes

1/4 cup Apple cider vinegar

1-2 tbsp olive oil

A little salt

Mix all ingredients together and apply lightly

on baked bases and serve.

SQUID FRY


Squid in seafood is good source of protein and

good cholesterol . Deep frying increases the bad

cholesterol levels,like fried calamari . When

cooked or baked the effects are vice-versa.So do

your check before cooking . Once in a way

having dishes like this is no sin,but considering

healthattacks it’s best to give prominence to

what you put on the table .

This recipe is boiled and stir fried with less oil.

An excellent side dish for any meal !

To the recipe now

INGREDIENTS

500 gm cleaned and cut squid

2 onions sliced

2-3 tomatoes

1/4 of a coconut

A little tamarind soaked in water ( size of

gooseberry) or kokum or vinegar

1 tbsp chilli powder

3/4 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp coarsely ground pepper

1 tsp cummin seed powder

1/2 tsp garam masala

1 tsp ginger garlic paste

Curry leaves

Salt to taste

2 tbsp coconut oil + a little butter or ghee

1 tsp rice flour ( to thicken )

1 tsp chilli powder (for cooking in pressure )

METHOD

•First cook the squid with 1 tsp chilli powder

and salt in a pressure cooker for 2 whistles.

•Allow the steam to release on it’s own.

•Heat oil in a kadai add curry leaves and

onions and sauté till light brown.

•Grind the tomato,tamarind and coconut

together,and add to the onions .

•Add in the rest of the spices and cook till oil

starts to separate .

•Add the cooked and strained squid ( reserve a

cup of the liquid ) and mix well.

•Next add the reserved stock with rice flour

and cook till thick mixing at intervals .

•Finally add a tsp of ghee or butter and remove

from fire .

Garnish with kasuri methi or curry leaves

•Serve!