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 .

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!

POMFRET PEPPER STEW


This is a stew which can be served with any

meal .

This stew is made with grilled/ fried fish and

coconut milk .

Good to serve with rice , stringhoppers ,rotis,

hoppers , bread….

When preparing fish like this, grilling or frying

lightly and then adding to curries , brings out a

lovely flavour .I want to share a tip with you

to get the exotic flavour of curries . Once you

have fried or grilled seafood like this reserve a

tbsp of the fried oil,and pour over the finished

curry . This gives a good flavour and colour to

the curries .

So let’s move on to the stew recipe

INGREDIENTS

500 gm fish slices marinated in turmeric and

salt.

1 tsp ginger garlic paste ( coarse)

3-4 green chillies slit

3/4 – 1 tbsp pepper powder

2 tsp cummin powder

1/2 tsp fennel seed powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1-2 onions sliced

1 tomato

Kokum water / tamarind water/ 1/4 cup vinegar

Curry leaves , a small piece of lemon grass stall

Salt to taste

1 cup thick coconut milk

Coconut oil

METHOD

•Heat a little oil and grill the fish pieces , till

light brown ( you could grill till golden brown

too)and set aside.

•Take a little oil from the grilled pan ,and heat

in another pan ( 1-2 tbsp).

•Add onions with curry leaves and lemon grass

and sauté till translucent .

•Add ginger – garlic paste,tomato ,green chillies

with salt and cook for few minutes.

•Next add the spices,vinegar or kokum water.

•Once it reaches a boil add coconut milk,and

the grilled fish and simmer cook for 10

minutes .

•Remove from fire .

•Garnish with coriander leaves.

MUSTARD FISH CURRY


This is a different type of fish curry !Mustard is

widely used in Bengal cuisines mostly for

seafood preparations,and it really has a unique

taste. Loved this recipe,and I love to share with

you all.

INGREDIENTS

500 gm fish (pomfret, seer ,barracuda …)

1 tbsp ginger-garlic paste

2 tbsp oil

1 tsp Kashmiri chilli powder

2-3 green chillies cut


Grind to a paste

A handful of small onions

1/4 of a coconut cut

1 tbsp chilli powder


Slightly roast and powder

1 tsp cummin seeds

3/4 tsp mustard seeds


Marinade the fish with

1/2 tsp turmeric

1 tsp chilli powder

Salt

A tsp of oil


METHOD

After marinating the fish for 20 minutes .Heat a

frying pan,and lightly fry the fish on both sides.

It’s just to seal the juices , so don’t fry till brown

Add oil in a flat bottomed pan,and add the

ginger garlic paste,the onion paste and sauté

with salt for 5 minutes.

Add the rest of the ingredients except the

mustard and cummin powder ,and water

enough for gravy .

Allow to reach a boil,and add fish pieces and

reduce the flame .Add mustard-cummin

powder and simmer for 10 minutes .

Garnish with coriander leaves.

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 .