Category Archives: Sea Food

Prawn Masala Fry

Prawn Masala Fry - 1You Need:

15 medium sized prawns cleaned

  • 2-3 tsp (or to taste) bafat powder
  • 1 tsp cumin/jeera powder
  • 3/4th tsp ginger paste
  • 1/4 tsp garlic paste
  • 1 tsp (approx) vinegar or 1 tsp thick tamarind juice
  • 2-3 tsp rice flour/powder (adjust according to the masala required)
  • 2-3 tbsp coconut oil
  • salt to taste
  • 3 sprigs (approx 30 leaves) kadipatta/curry leaves

Method:
1. Marinate the prawns with the salt, bafat powder, jeera powder, ginger-garlic paste, vinegar (or tamarind juice), rice flour, 1 tbsp oil and 1 sprig of curry leaves finely chopped. Keep aside for 10-15minutes.
2. In a frying pan put the marinated prawns with 1 cup of water and bring it to a boil. Reduce the flame to a medium high and let the prawns cook until the masala thickens. Leave the pan uncovered.
3. Transfer the prawns and its masala to one side of the pan and in the center of the pan pour the remaining 2 tbsp oil and the curry leaves (do not chop). Let the oil heat up a bit and then mix everything together and simmer for 2-3 minutes till the oil separates from the masala. When masala turns semi thick turn off the flame. If you don’t need a thick masala continue to simmer/fry for another 2 minutes so that the masala fries some more.
4. Serve hot with rice or Neer Dosa

Nutrition Facts
Per 1 portion (300 g)

Amount % Daily Value*
Calories 307
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 227mg 76%
Sodium 231mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 16%
Sugars 4g
Protein 33g 66%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.
Preparation and cooking time: 15 minutes.
Serves four.Tandoori King Prawns

Remove shells and beards from the prawns, wash and drain.
In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated.
There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.
Preheat your oven to the maximum temperate.
Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.Tandoori King Prawns1
Bake near the top of the oven for 7-8 minutes.
Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce
Note. Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once.
Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.

 

(Picture shows here are not original)

Special Fish Curry (Kingfish)

kingfish-masala

You Need:

  • 500 gm (or 3-4 palm size slices) of king fish/surmai/iswon or pomfret
  • 1/2 tsp tamarind paste or 1 marble size tamarind dissolved in 1 tbsp water
  • 1 medium size onion sliced
  • 1 green chilli (optional) * see notes
  • 1 tsp vinegar (option) * see notes
  • 2 tbsp oil for frying
  • 1 tbsp chopped coriander for garnishing (optional)

For the masala

  • 6-7 long dry red chillies (Bedgi) * see notes
  • 5 peppercorns (kali mirch)
  • 2 cloves (laung)
  • 1/2 inch cinnamon stick (dalchini)
  • 1 pod of cardamom (elaichi)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp cumin (jeera)
  • 1/2 tsp mustard (rai)
  • 1/2 inch ginger
  • 6 flakes of garlic (Indian) with skin
  • 3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes
  • 1/2 onion (optional) * seet notes
Method:
1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘For the masala‘ to a fine paste. Reserve the masala water from the mixer jar.
2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. Add the green chilli (optional) and fry till it turns translucent. Add the ground masala paste & fry on a slow flame till the oil leaves the sides of the pan.
3. Add the reserved masala water, salt to taste, tamarind juice, vinegar (optional) and bring the gravy to a boil. Add the fish pieces gently and carefully cover them with gravy. Cover & cook on a medium flame for about 2-3 minutes.
4. Turn off the flame, garnish with chopped coriander & serve hot with rice
Notes:
1. I skipped the green chilli & vinegar and adjusted the tamarind juice as per my taste.
2. The original recipe asked for 10 long chillies and 10 peppercorns. I reduced these quantities as I prefer moderately spicy curries. However, you can add the extra chillies by deseeding them. Instead of doing this I added the coconut milk powder & onion (mentioned as optional items above) as they help in increasing the quantity of gravy.
3. If you are using very large slices of Surmai fish wash them carefully as they break easily.

Squid (Koonthal) Butter Garlic

squid
You Need:
  • 200 – 250 grams of squid/Koonthal (approx 2 medium sized)
  • 8 big cloves of garlic finely chopped (approx 2-3 tablespoons)
  • 4-5 cubes of butter (the size of sugar cubes, approx 1 tsp per cube)
  • 2-3 tablespoons of lime juice (Add 1 tsp of olives / caper brine – optional)
  • freshly ground pepper (approx ½ teaspoon or to taste)
  • 3 tablespoons of fresh coriander or parsley finely chopped
  • 1 tbs of olive oil (not extra virgin)
  • salt to taste
For garnishing:

  • 1 tablespoon of spring onion greens finely chopped
  • ½ teaspoon of chilli/paprika flakes
Method
1. Clean the squid and cut it into rings. Keep aside on a colander till required.
2. Heat the oil in a frying pan that is big enough to accommodate the squid without over crowding the pan. Set the heat on a high and when the oil is really hot (but not smoking!) add the squid and spread it evenly on the pan. Sprinkle salt to taste and let it fry for about a minute.
3. Next, add the garlic and crushed pepper and stir fry the squid for about a minute
4. Toss in the fresh coriander or parsley and the lime juice and stir for about half a minute
5. Now add half of the butter and salt only if required (only if you have used unsalted butter) and mix well till all the butter is melted.
6. Finally, reduce the heat and add the remaining butter. When it has melted, garnish with spring onions greens and chili flakes.
7. Remove from heat and serve hot with rice as an accompaniment to a meal or just as a party starter.Note:
1. Once the squid has been cleaned the preparation of this dish does not take long as squid ideally needs just a few minutes to cook. When over cooked it tends to turn chewy and rubbery.