Non Veg Dishes Sea on my table

Mangalore rava fry (King fish) Low oil usage

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. 🙂 Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
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
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.

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Non Veg Dishes Sea on my table

Meen Thengapal curry ( King fish in Coconut milk curry)

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.
Serves 6
Prep time – 10 minutes

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.
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.

Non Veg Dishes Sea on my table

Ginger prawns

Friday night and party on! Try out partying with these extremely spicy yet mildly sweet ginger flavoured prawns. Party with Prawns!! Sounds so gud! 😉 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.

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

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 .  🙂
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