Categories
Non Veg Dishes Sea on my table

Netholli fry

DSCN5694
Good source of Omega 3 ! Fight the heart ailments and metabolic disorders with daily does of Omega 3. As some wise person said, ” Good things come in small packets “.Well, it may not be correct always but at least absolutely correct in this fish’s case. So go ahead and eat healthy!!
Ingredients
de scaled and washed Netholli – 250 gm
Red chilli pdr – 1 tbsp
turmeric pdr – 1/2 tsp
salt- to taste
lemon juice – of half lime (optional)
oil – 2 to 3 tbsp for shallow frying

Method
1. Marinate the fish in a good mix of all the above mentioned ingredients and leave it aside for 20 minutes.
2. Shallow fry on a flat Tawa/pan on medium heat till it becomes crispy.
3. Eat as a starter or with your daily meal.
4. You don’t need to take out the thorn while eating as they are very soft and chewable.Good source of calcium too.

Categories
Non Veg Dishes Sea on my table

Mangalore rava fry (King fish) Low oil usage

DSCN5664
Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. πŸ™‚ Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Ingredients
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
Method
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish pieces in turmeric pdr, salt, ginger garlic paste,lime juice and 1 tsp oil for 10 minutes.
3. Apply the thick rice flour paste which you had already prepared on each fish piece with ur fingers. Make sure that the pieces are coated nicely with the paste.
5. In a flat plate, mix some rava with salt and red chilli pdr. Now, take each fish piece and place it on the rava and coat nicely on both sides by turning the sides of the fish.
6. Now leave the coated fish pieces in the refrigerator for 30 minutes. (Very Important step)
7. After 30 minutes, shallow fry the fish pieces on a tawa using 2 to 3 tbsp oil. Add oil if you feel the need of it in between the cooking process also.Turn the sides of the fish and fry on each side on medium and occassionaly low heat to get a crunchy feel.Serve hot as a starter or as a side dish for roti, rice or anything you like.

Thank you for visiting. Please leave your likes and comments here !
//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js

(adsbygoogle = window.adsbygoogle || []).push({});

Categories
Non Veg Dishes Sea on my table

Meen Thengapal curry ( King fish in Coconut milk curry)

DSCN5408
Do not get astonished by seeing the number of ingredients in this recipe. This is one delicious fish curry you can make using least number of ingredients.
DSCN5414
Serves 6
Prep time – 10 minutes
Ingredients

Any fleshy fish – 6 pieces
Turmeric pdr – 1/2 tsp
Green chillies – 4
Ginger crushed – Of one big piece 3 inch
salt to taste
coconut milk thin – 1 cup
coconut milk – thick – 1/2 cup
Curry leaves – 3 stands
tamarind juice – 1tspn
Tomato – 1 medium chopped
Oil – 2 tbsp
Preparation method
1. Marinate the fish pieces in one 1/2 tsp turmeric, salt to taste and few drops os ginger juice.Press some of the crushed ginger with ur finger to get the juice.
2. Heat the oil in a kadai/earthen pot and add crushed ginger to it. Saute for few seconds . Make sure the colour does not change to brown. Now add slit green chillies and tomato into it and saute for 1 minute.
3. Add 1/2 cup water and 1 tsp tamarind juice into it and bring to boil. Add the marinated fish pieces into the kadai now and add some salt.Cover with the lid and cook on medium flame for 2 to 3 minutes.
4. Now add thin coconut milk into the kadai and bring it to boil . Add curry leaves.Make sure the fish pieces are cooked by now..
5. Add the thick coconut milk now and immediately switch off the flame.Mix gently using circular motion of the kadai using your hands.
5. Pour some coconut oil over the dish for best results.
Tips
1 medium sized coconut will produce 2 cups of thick coconut milk. Grate the coconut and make a fine paste in the mixie using some water. Strain the ground paste through a muslin cloth or a strainer.The thickest extract is taken out first. Later on keep adding some more water to get thin milk. You can even use ready made coconut milk easily available in markets.

Categories
Non Veg Dishes Sea on my table

Pepper Prawns

DSCN5395
These days i’m feasting myself on sea food as i’m worried about missing fresh sea food in Kashmir, where i’ll be living for the coming few years. Donna wanna feel miserable by the thought of letting the whole world feast on the prawns which were marked for me at their birth. So here i go !
DSCN5399

Here in this recipe, i’ve followed the simple Kerala style of cooking prawns using black pepper powder as the main spice ingredients.
Serves – 5
Preparation time – 10 minutes.
Ingredients
Prawns ( Dewained and washed) – 500 gm
Onion – 1 big Finely chopped
Curry leaves – 2 to 3 strands
Ginger minced – 1 tbsp
Garlic minced -2 tbsp
Black pepper powder – 2 tsp
Red chilli pdr – 1/2 tsp
Turmeric pdr – 1 tsp
Coriander pdr – 1 tbsp
Green chillies slit – 3 nos
Lemon juice – of 1 small lime
Salt – to taste
oIL – 3 to 4 tbsp
Method
1. Heat some oil in a pan and add finely chopped onions and garlic and saute till slight brown. Now add minced ginger in to it and saute for 2 minutes. Add turmeric pdr followed by black pepper pdr and saute very well on slow flame.
2. Now add red chilli pdr and coriander pdr and saute for another 1 minute.
3. Now it’s time for the prawns to go into the pan along with salt.Add curry leaves and green chillies now. Mix very well and cook with the lid closed for about a minute.
4. Open the lid and saute the whole masala along with prawns on high flame for some time. Make sure the prawns are cooked well and salted to taste.
5. Sprinkle the lemon juice drop by drop to your tangy taste.

ENJOYYY!
Your feedback is valuable for me ! πŸ™‚

Categories
Non Veg Dishes Sea on my table

Ginger prawns

DSCN5388
Friday night and party on! Try out partying with these extremely spicy yet mildly sweet ginger flavoured prawns. Party with Prawns!! Sounds so gud! πŸ˜‰ By the way, it’s an easy to cook quick starter which can be cooked beautifully even by the “Not so good at cooking” types . Dedicated to my “party hard on terrace” friend. Hope u like it.

Ingredients
1.Onion – 1 medium-sized ( Grind to a fine paste in mixie)
Ginger juliens – 1 tbsp
ginger garlic paste – 1 tsp
Dewained washed prawns – 350 gm
sugar – 1 pinch(Optional)
Oil- 2 to 3 tbsp

*2. Red chillie paste – 1 tsp ( Boil and grind red chillies. Make sure they r not very spicy.)
Kashmiri red chilli pdr – 1 tsp
Black pepper pdr – 1/4 tsp
Tomato puree – 1 tbsp
tomato sauce/ ketch up – 1 tbsp
salt – to taste
Soya sauce – 1 tbsp

Method
1. Mix all the ingredients mentioned in number 2 *. Check the salt as soya sauce also cotains some amount of salt.
2. Heat some oil in a wok/kadai . Add the onion paste and saute for 2 minutes. Add ginger garlic paste and saute till the raw smell goes away.Add prawns to it and mix well for 2 minutes.Add some salt now.Now add the number 2 mix of ingredients which you have already prepared into the Wok.Mix very well.Add ginger juliens now.Cook on high heat for about 2 to 3 minutes until all the water content evaporates from the dish.Add a pinch of sugar now and mix well.Roast the dish on slow flame till the time it is completely dry and the prawns look roasted and fried.
3. Enjoy the spicy ginger prawns with your friends . Β πŸ™‚
And let me know your feed back by your likes and comments here.
πŸ™‚

Categories
Biriyanis & Rice varieties Hyderabadi flavours Non Veg Dishes Sea on my table

Hyderabadi Dum Prawn Biriyani

108NIKON2
Succulent shrimps cooked with aromatic rice ! No better words to describe Hyderabadi prawn dum biriyani. I wish i was a mermaid who has a beautiful well equipped kitchen in the deep blue sea.I would keep relishing all sea creatures one by one every day,every meal. Thank your stars that it’s only my dream, not reality. Otherwise, what would u eat sea food lovers? If my dream was a reality, your sea food cravings will always remain as a dream only. πŸ˜€

DSCN5361
Let’s see how to cook this osm dish!
step 1 Making the garam masala for Biriyani.
Ingredients for garam masala
Dry roast and powder the below mentioned masalas in a mixie.
Shahi jeera – 1 tbsp
Fennel seeds – 1 tbsp
Cardamom – 4 nos
Cloves – 5
Cinnamon – 4 inch stick
step 2 Marination of prawns.
Marinate the prawns with all these ingradients.30 minutes
Prawns – 500 gm ( Dewained and washed thoroughly)
Salt – to taste
Turmeric pdr – 1 tsp
Red chilli pdr – 1 tbsp
Biriyani masala ( You had already powdered in the mixie) – 2 tbsp
Fried onions – One hand full
Green chillies – 2 to 3
Lime juice – Of a big lemon
Mint and coriander leaves finely chopped – 1/2 bunch each.
Yogurt/Curd – 1 1/2 cup
Rub all these ingredients into the prawns with your lovely fingers. πŸ™‚
Step 3 Cooking the rice
Basmati rice – 2 cups (Washed and soaked for 30 minutes)
water – 4 cups
Fried onions – 2 hands full
Ghee/oil – 4 tbsp. ( you can even use the oil you used for frying onions. But make sure you are not reheating the oil from normal temperature.)
Take 4 cups water in a vessel. Add 2 tbsp oil into the water . Now add, some chopped mint & coriander leaves,2cloves, 4 cardamoms, 1 cinnamaaon stick, 2star anise, 1/2 tsp shahi jeera, 1/2 tsp fennel seeds, Bay leaves – 2 and the remaining biriyani masala.Add salt to taste.When the water comes to a boil on high flame , add the soaked rice. Switch off the flame once the rice is 3/4 th cooked. now this rice should not be kept for too long . Make sure you proceed to the next step immediately.
step 4 Layering
Take a thick bottomed vessel/ Biriyani pot and add 2 tbsp of oil into it. Add the marinated prawns with all it’s juices into this oil. This will be the first layer.
Using a perforated spoon, take the 3/4 th cooked rice one spoon after the other and keep adding on top of the prawns layer.Do not drain the water completely as the rice should contain moisture. Add some mint and coriander leaves. Add fried onions on the top most layer . Add cashews if u like (optional).
Cover the lid and seal it with dough for best results.cook for 3 minutes on high flame followed by 15 minute on low flame.Open the lid and experience heaven. πŸ™‚
Tips
1. In the step 4, if u feel that, biriyani should be a little more salty, go ahead and sprinkle some salt water. Dilute more salt in 1/2 cup water and sprinkle wisely.
2. I add lemon juice after opening the lid as it gives a tangy taste to the rice.

Do not forget to let me know ur feed back by ur likes and comments here! πŸ™‚

Categories
Non Veg Dishes Sea on my table

Prawn Masala (Chithamma Style)

DSCN5298
Now u must be wondering about who or what is chithamma??? Ok, let me tell you. She is none other than my own mom, whose name is Chithralekha but universaly popular as chithamma. History says , i was the one who named her with this cute name. But years later when i look back, i learn that other than me , the kith & kins of her’s have been calling her Chithamma.Including her her own sisters and even many relatives and cousins from my paternal side :).She is a great cook who never had any access to youtube or Sanjeev kapoor at her times. Now even though she has become technologicaly advanced, i salute her for her culinary skills which were totaly based on hit &trials and grandma’s wisdom.So, today i’m gonna make Crab masala, Chithamma style which is spicy and coconut based.The same recipe can be used for Prawn masala as well. Thickness of the gravy depends completely on your choice. I would love it in a semi gravy style , best for rotis or red/white rice.
Ingredients
Freshly grated coconut – 3/4 cup
onion – 1 big sliced
Ginger garlic paste – 2 tbsp
tomato – 1 big
black pepper pdr – 1 1/2 tbsp
Kashmiri chilli pdr – 1 tsp
turmeric pdr – 1 tsp
salt – to taste
tamarind juice – 2 tsp
sugar – 1 pinch
curry leaves – 2 strands
cumin pdr – 1 tbsp
Oil – 4 to 5 tbsp
Prawns – 500 gm

Method
1.Heat 3 tbsp oil coconut oil/ vegetable oil in a kadai.Add sliced onion and fry till the colour turns light brown. Now add ginger garlic paste and saute till the raw small goes away. Now add all the powders (except turmeric )mentioned in the recipe one by one and mix very well . saute for 2 to 3 minutes.Keep aside.
2. Fry grated coconut in 2 tbsp of oil till golden brown. Add curry leaves also into it and saute for few seconds.
3. Grind both the masalas (Step 1 &2) together in a mixie to a fine paste. This will be our masala for Prawns.
108NIKON1
4. Heat 1 tbsp oil in a kadai or earthern pot and add chopped tomatoes into it. Saute for a minute and then add turmeric pdr and the ground masala from the mixie into the kadai.Mix well and add 2 cups of water into it. Let the gravy boil for 3 minutes and simmer the flame and cook till the time the gravy become half the quantity.
5. Add tamarind juice now.check the salt and balance it according to your taste.Now you can add prawns into the gravy.Cook for 2 to 3 minutes on medium flame.
6. Season with fried onions and curry leaves.

Categories
Non Veg Dishes Sea on my table

Crab masala ( Chithamma style)

DSCN5303
Now u must be wondering about who or what is chithamma??? Ok, let me tell you. She is none other than my own mom, whose name is Chithralekha but universaly popular as chithamma. History says , i was the one who named her with this cute name. But years later when i look back, i learn that other than me , the kith & kins of her’s have been calling her Chithamma.Including her her own sisters and even many relatives and cousins from my paternal side :).She is a great cook who never had any access to youtube or Sanjeev kapoor at her times. Now even though she has become technologicaly advanced, i salute her for her culinary skills which were totaly based on hit &trials and grandma’s wisdom.So, today i’m gonna make Crab masala, Chithamma style which is spicy and coconut based.The same recipe can be used for Prawn masala as well. Thickness of the gravy depends completely on your choice. I would love it in a semi gravy style , best for rotis or red/white rice.
DSCN5302
Ingredients
Freshly grated coconut – 3/4 cup
onion – 1 big sliced
Ginger garlic paste – 2 tbsp
tomato – 1 big
black pepper pdr – 1 1/2 tbsp
Kashmiri chilli pdr – 1 tsp
turmeric pdr – 1 tsp
salt – to taste
tamarind juice – 2 tsp
sugar – 1 pinch
curry leaves – 2 strands
cumin pdr – 1 tbsp
Oil – 4 to 5 tbsp
Crab pieces – 8

Method
1.Heat 3 tbsp oil coconut oil/ vegetable oil in a kadai.Add sliced onion and fry till the colour turns light brown. Now add ginger garlic paste and saute till the raw small goes away. Now add all the powders (except turmeric )mentioned in the recipe one by one and mix very well . saute for 2 to 3 minutes.Keep aside.
2. Fry grated coconut in 2 tbsp of oil till golden brown. Add curry leaves also into it and saute for few seconds.
3. Grind both the masalas (Step 1 &2) together in a mixie to a fine paste. This will be our masala for Crab.
108NIKON1
4. Heat 1 tbsp oil in a kadai or earthern pot and add chopped tomatoes into it. Saute for a minute and then add the ground masala from the mixie into the kadai.Mix well and add 2 cups of water into it. Let the gravy boil for 3 minutes and simmer the flame and cook the time the gravy become half the quantity.
5. Now you can add the crab pieces into the gravy. Mix gently and cook for 4 minutes in slow flame. check the salt and balance it according to your taste.Sprinkle 1 pinch sugar into the gravy and mix well.
6. To get the consistency you can see in my pic, you may have to cook it on slow flame for about 15 minutes.
7. Season with fried onions and curry leaves.

If the same recipe is used for cooking prawns, allow the gravy to come to a consistency you like it to be and then only add prawns. It jut takes 2 to 3 minute for the prawns to get cooked. Rest every procedure is same.Enjoy!

TipsΒ 

1. How to clean crab?

Watch the Youtube video of Vahchef on How to clean crab. Extremely helpful !