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.


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


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.




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.


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


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


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.



This recipe has to be linked to two of my previous posts.First link to the batter used for

dosai and the next for  crab masala.This is like the oriental pizza and tastes excellent.

This is a very famous dish in South India,and also categorised as street food too.

Can be served with any chutney you like.So for the recipe now.


IDDLIS (SOUTH INDIAN FOOD) Use this batter for dosai

CRAB MASALA Use the masala recipe only

1-2 cups crab meat

1 egg for each dosai


Adding the crab meat to the masala in any way is your choice.You can boil,or steam the

crab and remove the meat,or if you are using packed crab meat you could directly add to

the masala.The masala should  be like a thick gravy as you need to smear the dosai with

the curry.

Heat a dosai making gridle.Pour a ladle of the batter.Add a little oil,next add the crab

masala gravy,spreading it on the dosai.Beat or break in an egg on the dosai.Cover and cook

on a slow flame till you see the dosai cooked on one side.If you like you can turn over onto

the other side.Remove and serve hot.


Wow..I love crabs more than anything ,and mostly any  non vegans delight.I think there is

no need of skill to cook crab,as the flavor of its meat is awesome.My mother was a

specialist in making crab curry ,and the accompanying kiri kos (raw jak

fruit kernels cooked in coconut milk)with dal makes me drool even now.Today i would like

to give you a recipe for Crab masala.This masala is good served with any type of food ,but

to spice up your boring days ,just a simple curry,rice and this masala is satiating.

For the recipe now


1 kilo crabs (any variety)

2 big onions chopped fine

3-4 green chillies chopped

3-4 tomatoes pureed

1 tblsp.chilli powder

1 tblsp coriander powder

1 tsp.pepper powder

1 tsp.cummin seed powder

1 tsp.fenugreek seeds

1 tsp.mustard seeds

1 tsp.garam masala

1 tblsp.ginger garlic paste

1 tsp aniseed or saunf +curry leaves ground dry and set aside for final seasoning

2 tsp.corn flour or rice flour

salt to taste

1/4 cup sesame oil

few coriander leaves


Wash the cleaned and cut crabs(it’s better to cut into four).Heat the oil in a  pan,and half

fry the crabs.Remove and keep aside.In the same oil,add mustard seeds ,and curry leaves.

Next add the chopped onions with a tsp of chilli powder and salt and saute for 5 minutes.

Next add the rest of the spices except for the crab and the powdered saunf.Cook till

oil separates and you get a nice color.Now add the crab and half cup water.

Add the cornflour or rice flour and cook till well blended.Finally add the saunf+curry leaf

powder.Remove from fire and garnish with coriander leaves.

Note :To refresh crab recipes here’s a link iv posted before.BAKED CRAB.Try and send me

your comments .

Fusion fish curry

This curry is a blend of goan and bengal curry,hence I titled  this recipe fusion fish curry.This curry can be served with rice or chappathis, or any type of bread.Now for the recipe.


1 kg lady fish,rohu or any type of fish you like.(I used lady fish)

1 tblsp.curd

1 tsp.saffron.


Lime juice

1 big onion chopped

1 big tomato pureed

2 tsp.ginger garlic paste

1 tblsp.chilli powder

1/2 tsp.garam masala powder

1 piece cinnamon

1/2 tsp.fenugreek seeds

1/2 tsp saunf/Aniseed

1/2 tsp.mustard

2 whole dry red chillies

Curry leaves

2 green chillies

1/2 tsp.cummin seed powder

1/4 coconut ground fine with 1 cup water.

1 tsp.ghee

1 tblsp.oil

Curry leaves

Salt to taste.

Method :

Wash the fish and marinade in the ingredients listed bold for 10-15 minutes.

Heat 1 tblsp. oil,add the ingredients in italics,saute for a minute .

Add the chopped onions,and the rest of the ingredients and saute for 5-10 minutes on a slow fire.

Add the marinaded fish and cook for a further 5 minutes.

Add coconut and simmer for 10 minutes.

Add ghee,curry leaves ,remove from fire .

Cover and set aside for 5 minutes.

Serve hot.





Green Coconut Prawns

Seemed a lazy day,but I had to make a quickie.As usual after a little pondering, this recipe flickered and flashed,and turned out very good.You could fry or steam the prawns if you like.I just sauteed the prawns.So let’s go to the recipe.
250 gm.prawns
A bunch of spinach or palak leaves
4-5 pips garlic(cut)
1/4 cup grated coconut
5-6 shallots(small onions)
1 tsp.pepper powder
1 tsp.cummin powder
1/2 tsp.garam masala powder
1 tblsp.cornflour.
1 tblsp honey
Salt to taste
1 tblsp.ghee/oil/butter 

Method :Heat oil or butter in a pan.Add prawns and the cut garlic and saute for 5 minutes. Grind the coconut,spinach and onion to a coarse paste. Add all the spices,the spinach paste, and cook for a few minutes Add honey and cornflour and salt and cook till thick for another 5 minutes.
Note: You could add powdered cashewnuts, almonds instead of cornflour.
Serve with any rice or rotis.
Variations:Egg wrap served with this filling and cheese.
Make grilled  green sandwiches with this filling.


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Bechamel Halibut Fish Nuggets

This recipe is dipped in a bechamel sauce (twist made my way),rolled in breadcrumbs and deep fried.You could shallow fry too.
For the ingredients
250 gm.halibut fish fillets
1/8 tsp.of white pepper (black pepper can be used)
2 tblsp.butter
2 egg yolks
1 tblsp.flour
A dash of rosemary.
A pinch of mustard powder
Salt to taste
1 tblsp.Kashmiri chilli powder
1/2 tsp.cummin seed powder
Oil for frying.
Marinade the fish with chilli powder rosemary, and salt and set aside.
Mix the butter yolks and flour over a pan of boiling water.Once it looks like custard, remove from heat add mustard and salt to taste.Mix the breadcrumbs with cummin seed powder.Next dip fish in sauce and roll on breadcrumbs and fry till golden brown.
Good to serve as starters.or used to make fish burger,frankies,sandwiches……



This particular fish curry,is rich if you lightly deep  fry and make the curry,but as you know i’m more concerned about healthy and uncomplicated recipes, here i give you an easy and tasty fish curry.Seer fish is a good choice,or any sliced fish of your choice.


400-500 gm fish

1-2 chopped onions

2 tblsp. ginger-garlic paste

3-4 slit green chillies

1/2 tsp.turmeric powder

1 tblsp.chill powder

3/4 tsp.garam masala powder

3-4 tomatoes chopped

1/2 tsp.mustard seeds

1/2 tsp.saunf or fennel seeds

1 tsp.fenugreek or methi seeds.

Few curry leaves/dried fenugreek leaves(kasuri methi)

1 -2 cups thick coconut milk

1 tsp.sugar / honey / juggery

salt to taste

1-2 tblsp. ghee butter olive oil

Ingredients for the marinade

1 tsp. chillie powder



Apply the chillie powder and salt on the fish slices.Pour 1 tblsp. of  oil in a griddle or grilling pan and grill the fish lightly,and set aside.

Heat the rest of the oil,add the mustard,fennel and fenugreek seeds,and the curry leaves.when the

mustard seeds splutter,add the onions and saute till light brown.Next add the green chillies,ginger

garlic paste,and the chopped tomatoes,along with salt and cook till tomatoes are soft.Next add the

spice powders and cook for a minute.Add coconut milk,and the grilled fish and simmer for 10-15

minutes.Add the sugar or honey.Sprinkle some curry leaves or dried methi leaves  and remove from fire.