CUTTLE FISH FRY


Cuttle fish is one dish to long for , if done with

extra care . I have erred many times , in getting

the correct texture, but this recipe is perfect.

Even a beginner will not fail to get the correct

texture. So here’s to the failproof recipe.

INGREDIENTS

500 gm cleaned and cut cuttle fish

1 tblsp ginger garlic paste

2-3 slit green chillies

1 tomato

1 tblsp red chilli powder

1/2 tsp turmeric powder

1 tblsp coriander powder

1 tsp cummin powder

1 tsp pepper powder

1 tsp Kashmiri chilli powder ( for color)

Salt to taste

Curry leaves

2-3 tblsp oil

METHOD

Add the fish ,chilli powder, coriander,turmeric

powder,ginger garlic paste ,1/2 cup water,

tomato and pressure cook to 2 whistles.Let

steam release on its own.

Heat oil in a kadai/ wok and add onions and

sauté till light brown .

Add the cuttle fish ( water drained) with the

rest of the spices, and a little of the stock and

cook till semi dry .Remove from fire and serve.

CORIANDER KEBAB IN SPICED CURD


Confused in naming this dish,came up with this

Simple title .

Lots of coriander leaf + seed . Flavourful,mild

and good to be served with biriyani,rotis,side

dishes.

Do try this easy and elegant dish, and send in

your comments and suggestions!

I think I should go to the recipe right away!

INGREDIENTS

For the kebab

250 gm mutton/ lamb cubes

1/2 cup channa dal ( kadala parippu)

3-4 dry chillies

1 inch piece ginger

A handful of coriander leaves

1 tblsp of roasted coriander

1 tsp of roasted cummin seed

Salt to taste

METHOD

Leaving out the bold listed ,cook the rest of the

ingredients with a little water ( 1/2 cup) till dry.

Powder the coriander + cummin seed powder,

and set aside .

Now mince all the cooked ingredients with the

coriander leaves in a mincer or a mixer to a

coarse paste.

Add the rest of the ingredients, divide into

portions and shallow fry till golden brown.

For the curd sauce

Ingredients

1 tblsp ghee/butter

1 tblsp chilli flakes

1/4 tsp turmeric

1/4 tsp mustard powder

1/4 tsp cummin seed powder

Salt to taste

1 cup curd ( lightly beaten curd)

1/2 tsp sugar /jaggery powder

Method

Heat the ghee ,add chilli flakes and turmeric,

with 1/4 cup water.Once it reaches a boil,add

curd and salt to taste .Drop in the fried kebabs

Add 1/4 tsp mustard powder and 1/4 tsp

cummin powder.

Mix and remove from fire .

Garnish with coriander leaves.

CRAB KORMA MASALA


This is a different type of Masala ,prepared like

a spicy korma and made to a thick gravy.

Crab is considered good ,for treating cold and

phlegm,so if you are lucky enough to get crab ,

it’s good to make a soup or your favourite dish

with it .

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

INGREDIENTS

1 kg crab ( cleaned and cut)

3 onions sliced

4 tomatoes ground coarsely

1 tblsp ginger garlic paste.

1 tblsp chilli powder

1/4 tsp pepper

1 tsp. garam masala powder

A handful cashewnuts

1 tsp.saunf

Few mint leaves

1 green chilli

2 tblsp oil

METHOD

Heat oil and fry the onions brown.

Remove half of the fried onions ,and grind with

the bold listed and set aside.

Now into the remaining onions add the ground

tomatoes with the rest of the ingredients,and

cook till the tomatoes are soft ,and oil comes

out.

Now add the cleaned crab,mix well and allow

to cook on a slow fire ,covered for 5 minutes.

Finally add the cashew – onion paste, and cook

till slightly thick .

Serve with rice,roti,hoppers,string hoppers.

If you try this recipe , please do post in your

comments and suggestions!

CRAB FRIED RICE


This is a different type of fried rice ,with

pineapple ,corn pellets and crab meat and a

sprinkle of spring onions.No addition of sauces,

just few ingredients and a yummy rice bowl.

To the recipe now…

Tip : I added washed Crab claws into the

cooking rice . Extra flavour seeps into the

rice.

Strain when the rice is 3/4th done. Save 1/2

cup of the strained liquid .Remove the crab

claws and extract the meat.

INGREDIENTS

1 cup basmati rice

3-4 crab claw meat

Few corn pellets

1 capsicum chopped or 2-3 green chillies

chopped

2-3 pineapple pieces chopped

1/2 tsp pepper powder

Few spring onions/ leeks chopped

1 tsp chopped ginger and garlic

2 eggs

2 tblsp. butter

METHOD

Heat butter in a wok on high heat , add the

chopped ginger-garlic,add vegetables except

the pineapple pieces.

Shove the vegetables to a side in the pan and

break in the eggs and scramble.

Add pepper pineapple, rice and a little of the

drained stock.

Cover and cook for 5 minutes .Remove from

fire.

Note: You can add white pepper in place of

black pepper

FISH FIESTA


This a lovely dish made with lightly fried

fish,browned onions and tomato purée with

finishing touches of coconut milk.

Can be served with any rice,rotis,or any dishes

you like.I served it with Yellow rice (coconut

milk rice).

To the recipe

INGREDIENTS

500 gm barracuda slices

2-3 onions chopped fine

2 tomatoes ground

1/2 tsp ginger garlic paste

2 tsp thinly sliced ginger

3 green chillies cut into strips

1 inch piece cinnamon

1 tblsp chilli powder

1/2 tsp turmeric powder

1 tsp kasuri methi ( dried fenugreek leaves)

1/2 tsp. cummin powder

1/2 tsp.garam masala powder

1 tblsp.vinegar

1/2 cup coconut milk

Salt to taste

Curry leaves

For the marinade

1 tblsp.red chilli powder

Salt

Oil for frying fish

METHOD

First marinade the fish. Shallow fry to a golden

brown and set aside

Heat 2-3 tblsp oil ,and add the chopped onions

with cinnamon and fry till brown .

Remove a little of the onions and grind

coarsely.

Add ground tomatoes ,ground onions,sliced

ginger ,ginger garlic paste ,salt and turmeric

and sauté till tomatoes are well cooked.

Add the rest of the ingredients , except coconut

milk .

Now add the fried fish .

Add coconut milk and simmer for 5-7 minutes.

Remove from fire .

CRAB CURRY WITH COCONUT MILK


Crab curry ….tempered with moringa leaves is

irresistible!

Tops my favourite in seafood list.The aroma it

creates when it is cooking is really excellent.

Finger licking curry…also has health benefits.

A crab soup is a good cure for cold ,and for

treating long settled phlegm .

To the recipe now…

INGREDIENTS

1 kg any crab

2-3 onions chopped

2-3 green chillies

1 tsp ginger-garlic paste

2-3 tomatoes

1-2 potatoes cut

2-3 cups coconut milk

1/2 cup tamarind extract ( adjust to your taste)

1/2 tsp garam masala powder

1/2 tsp.turmeric powder

1 tblsp chilli powder

1.5 tblsp coriander powder

1 cup moringa leaves

2-3 tblsp coconut oil

1/2 tsp mustard

1 tsp methi seeds/fenugreek seeds

METHOD

Heat 2 tblsp oil, add mustard seeds.Next add

chopped onions and sauté till light brown.

Add ginger-garlic paste,tomatoes,spice powders

and sauté till tomatoes are soft.

Add the cleaned crabs and potato,let it cook in

the masalas for few minutes. Add tamarind

extract.

Add the coconut milk and cook till required

consistency.(if you need thick consistency

mix 1 tsp.rice flour and add to curry)

In another vessel heat the remaining oil and

sauté moringa leaves for just 2 minutes and

pour over the curry . Cook on a slow fire for 5

minutes and remove from fire.

SRI LANKAN ‘AMBULTHIYAL’


This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

SHRIMP SCAMPI MASALA


Scampi is one tasty dish no one could resist.

It is made with pastas, stir fry, battered or different types of rice.

Today’s recipe is scampi masala with few ingredients, but rich in taste.

Do try this and post in your comments.

To the recipe now.

INGREDIENTS

400-500 gm scampi

1 big onion

2-3 green chillies

7-8 cloves garlic

1 inch piece ginger

1 tblsp. chilli powder

1 tblsp coriander powder

1 tblsp.cummin seed powder

3-4 tblsp oil

Few curry leaves

Salt to taste

A sprinkle of pepper powder( to be added last)

METHOD

Clean the scampi, ( let the tails on).

Wash and add turmeric powder and salt and leave it in the fridge for some time. ( you

could marinade overnight too)

Grind the onion ginger, garlic,and green chillies to a paste.

Heat oil , slightly toss the shrimp in oil for 2 minutes and remove from fire.

Add the ground paste to the same hot oil and cook with a little salt for 5 minutes.

Next add the rest of the ingredients.

Add 3/4 cup water and cook till slightly thick.

Next add the scampi, and cook till thick ( not more than another 5-7 minutes).

Remove from fire and sprinkle pepper. Serve hot.

FRIED FISH MANGO CURRY


This is a fusion of Malabar fish curry made my way ,with mango and coconut milk.

Good with rice,stringhoppers,hoppers and rotis.

Do try, and send in your comments and suggestions!

INGREDIENTS

500 gm mackeral or any fish

2 onions chopped fine

3-4 green chillies slit

2-3 strips of ginger cut fine.

1 tblsp.red chilli powder

1/2 tsp turmeric powder

1 tsp.whole peppercorns

1 cup thick coconut milk

2-3 cups second extract coconut milk

Salt to taste

1 tomato

1/2 cup light tamarind water or  1-2 pieces of kokum

1/4 tsp garam masala

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

1 tsp sugar

Oil

For fried fish marinade

1 tsp.chilli powder

a pinch of turmeric

Salt.

METHOD

Mix in the masalas listed for fried fish and fry  till brown.

Heat a little of the leftover fried oil,add mustard, fenugreek seeds and onions and cook

till onion is translucent.

Add ginger, green chillies, mango,chilli powder,turmeric, chopped tomato and salt and

saute dry till masalas are well blended.

Add tamarind and second extract of coconut milk and cook till mango is soft.

Add garam masala

.Next add the fried fish and thick coconut milk and simmer for 5-7 minutes.

Remove from fire and add coriander leaves.

KASHMIRI FISH ‘N’LOTUS STEM CURRY


I love lotus stem prepared in any way.This time when I bought lotus stem I thought to

make a hot curry with fish.So…searched for similar curries and found this awesome

recipe.

As I habitually share only,tried good recipes with you all ,this is an addition to an

amazing fish curry.

INGREDIENTS

500 -750 gm fish (any good fish)

2 onions ( large)

6 pips of garlic

2 onions ( chopped roughly)

7-10 red chillies

1 piece cinammon

2-3 black cardamon

4-5 cardamon

2 tblsp dry ginger powder

2 tblsp.black cummin seeds

2 tblsp.ghee

oil forfrying fish.

few pieces kokum or goraka

1 lotus stem (peeled and cut )

1 tsp.turmeric powder

2-3 cinammon sticks

3-4 green cardamons

4-5 cloves

1 black cardamon

1tsp.red chilli powder (kashmiri )

1 tblsp garlic paste

1 tsp.dry ginger powder

salt to taste

METHOD

Apply little salt on the pieces of fish and set aside.

Heat oil ,and fry the fish to a golden brown color and set aside.

Slice the large onions,fry till golden brown and grind to a fine paste.

Add hot water to kokum pieces ,and extract kokum water and discard the pieces.

Grind all the ingredients listed in bold italics to a paste with little water.

This masala paste is called ‘Kashmiri Vadi’.

Heat 1 tblsp.oil and add the whole spices.Next add the garlic paste.

Let the garlic paste brown,add the lotus stems,turmeric,and chilli powder.

Now add the ‘vadi masala’ and saute for few minutes.

Add kokum water.Next add the brown onion paste and saute for further 5-10 minutes.

Now add the fried fish pieces,and sprinkle ginger powder.Check  salt.

Simmer for few minutes and serve hot.

Can be served with rotis or rice.