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.

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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.

TANDOORI FISH BIRIYANI


Fish biriyani made with tandoori masala and tandoori fish.What I have observed mostly is

when it is sea food it has to have that methi taste .As tandoori masala has the fenugreek or

methi included ,I think this is best when tried with fish.The fish has to be partly fried,deep

fried or grilled .Fish best suited will be seer,Sea bass(Kodava),tuna or any filleted fish.

For the recipe now…..

INGREDIENTS

500 gm boneless fish cubes

2 big onions sliced

1 big tomato

1 lime

4-5 green chillies slit

Curry leaves

Whole spices(1 inch cinnamon,6-7 cloves,2 star anise,3 cardamons)

1 tsp saunf

2 tblsp ginger -garlic paste

1 tblsp garam masala or biryani masala powder

1 tblsp red chilli powder

1/2 tblsp coriander powder

1 tsp.cummin powder+ methi powder(dry roast and powder)

3 tblsp kasuri methi or dried fenugreek leaves

Ghee and oil 1/4 cup.

1 cup curd

Salt to taste.

Method

To marinade the fish

1 tblsp chillie powder

3 tblsp.curd

1 tblsp lime juice.

1 tsp Kashmiri chilli powder ( optional)

1 tsp ginger garlic paste

1/2 tsp cummin powder

Salt to taste

Few kasuri methi leaves

Mix all ingredients to a paste and marinade the fish in it for 10-15 minutes.Deep fry,or grill

and set aside.

To make the biriyani gravy

Heat the ghee and oil ,and add the whole spices ,add sauté onions till brown.Next add the

green chillies ,and when it changes color,add salt,tomato,ginger garlic paste ,and rest of the

ingredients except for methi-cummin powder,and methi leaves( to be added last).When the

oil separates ,add 1/4 cup water.After a minute add the fish and cook on a very slow flame for

10 minutes.Add mint leaves,and the rest of the ingredients.Cook for a minute and remove

from fire.

To prepare the rice

750 gm basmati rice

2 bay leaves

2 tsp peppercorns

1 tblsp saunf

1 tblsp chopped pieces of ginger

Salt to taste

Heat water,add the spices and the rice and cook till 3/4th done.Drain off the water ,leave 1/2

cup water with the rice.Transfer half of the cooked rice to another vessel.and spread half of

the fish curry.

Next add the remaining rice,and on top of that spread the curry.

Heat a spoon of ghee and pour on top.Cover and cook with a weight on top of the cover .Cook

on a very low flame (dum) for 10- 15 minutes.

You could garnish with fried onions ,cashewnuts if you like.

Serve with mint chutney,raita……and your choices.

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.

BAKEDBUTTER 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.

 

CRAB MASALA CURRY DOSAI


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.

INGREDIENTS

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

METHOD

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.

CRAB MASALA


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

INGREDIENTS

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

METHOD

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.

Ingredients

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

1 tblsp.curd

1 tsp.saffron.

Salt

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.
Ingredients
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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