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Blog Fish Home Cooking Indian cuisine Masala Non vegetarian Recipe using Makhni gravy Sea food

Jinga tawa masala


Jinga tawa masala or prawn masala is a delicious preparation made of basic makhni gravy. It is a quick recipe and and excellent accompaniment with Indian breads roti, chapati, plain or butter naan


       
Ingredients:

  • Ghee (3 tsp)
  • Prawns (200 gms, deshelled)
  • Carom seeds (1 tsp)
  • Onion (chopped, 2 medium size)
  • Salt (1/2 tsp)
  • Green chilli (1, chopped)
  • Chilli powder (1 tsp)
  • Coriander leaves( few, chopped)
  • Makhni gravy (1 cup)
  • Garam masala (2 pinches)
  • Ginger garlic paste( 2 tsp)
  • Lemon juice (1 tbsp)

Method:

  1. Heat a pan, add 1 tsp of ghee and melt it.
  2. Add prawns and cook for a minute. Switch off the flame, take out the prawns in a seperate dish and keep it aside.
  3. In the same pan, add 1 1 tsp of ghee, carom seeds and allow the seeds to crackle.
  4. Add onion, salt and saute in slow flame till the onion starts to turn light golden brown in color.
  5. Add green chilli, ginger garlic paste, chilli powder and mix well.
  6. Add the cooked prawns into the masala mix and mix well so that the spices mixes well with the prawns.
  7. Add 1 tbsp of chopped coriander leaves and saute for 30 seconds.
  8. Add 1 cup of Makhni gravy and mix them all well.
  9. Cook in slow flame for 1 minutes.
  10. Add 1 tbsp of lemon juice, sprinkle garam masala finish it of with few chopped coriander leaves over it. Mix well.

Switch off the flame. Jinga tawa masala is now ready.
Serve Jinga tawa masala into a serving plate garnish it with some more coriander leaves & Serve it hot with Indian breads like roti,  chapati, plain or butter nan.

Prawn masala

 

Categories
Blog Chips Diet recipe Fish Home Cooking Non vegetarian Salad Sea food

Baked fish recipe

Baked fish with vegetables is an easy to prepare Baked fish recipe which can be enjoyed by kids and adults alike.

Ingredients:

  • Carrots (sliced, of half carrot)
  • Potatoes (long cut, of half potato)
  • Tomato (2, long cut)
  • Salt (1/2 tsp)
  • Oil (1 tsp)
  • Fish (fillet, 2)

Method:

  1. Take an oven proof dish and place the sliced carrots, potato & tomatoes. We are adding the vegetables to the tray so that the fish will have some accompaniment to go along with it.
  1. Sprinkle some salt as per your taste.
  2. Add a little bit of oil just to glaze the vegetables and mix the vegetables.
  3. Spread out the vegetable and on top to it keep the fish fillet. Fillet is a cut of fish without skin and bone. I am using a white Basa fish which is now found in plenty in department stores.
  4. Add some salt & little bit of oil to the fish and put in a pre heated the oven at 180 degree celcius for 15minutes.
  5. After 15 minutes, take the dish and prick the potato with a fork. If it has become soft and the fish is cooked the dish is
  6. ready. If not retun it back to the oven and cook it some more.
  7. Serve the dish on a plate along with some of the vegetables. It is a very nutritious dish as it uses very little oil in the preparation and has proteins from fish, vegetables and potato.

Baked fish with vegetable is ready to be served.

IMG_8173

Categories
Curry Fish Home Cooking Indian cuisine Non vegetarian Sea food South Indian Food

Kerala Prawn curry


A simple preparation of prawn curry made in spices and coconut milk, a kerala style of making prawn curry.


Ingredients:

  • Kodampuly(Also known as brindleberry(4)/Raw mango (medium size 1/2, cut)
  • Prawns(200 gms)
  • Chilly powder (1/2 tsp)
  • Turmeric powder (1/2 tsp)
  • Coconut Oil/Cooking oil(2 tbsp)
  • Onion( 2, chopped)
  • Ginger garlic paste (1 tbsp)
  • Curry leaves (2 stem)
  • Ginger (1 inch, chopped)
  • Green chilly (1, split)
  • Water (1 cup)
  • Salt as per taste
  • coconut milk (1 & 1/2 cups)

Method:

  1. Soak Kodampully or tamil tamarind in water and keep it aside.
  2. In another bowl, add prawns, chilly powder, turmeric powder mix well and allow it to marinate for 15 minutes.
  3. In a pan add the coconut oil.
  4. Once oil is heated, add chopped onion and saute till it turns light color.
  5. Add ginger garlic paste and saute till the aroma of ginger garlic spreads.
  6. Add curry leaves and saute again.
  7. Add chopped ginger, green chillies, water, mix well and bring it to a boil.
  8. Add marinated prawns and mix well.
  9. Close it with a lid and cook it for about 2 to 3 minutes in slow flame.
  10. Add salt as per taste, Kodampully or tamil tamarind. You can also add raw mango (medium size, cut into half).
  11. After 1 minute, add coconut milk into it and mix well.
  12. Simmer it for 1 minute and switch off the flame.

Creamy Kerala prawn curry is now ready to be served with steamed rice. Enjoy!

Kerala Prawn curry

Categories
Curry Fish Home Cooking Non vegetarian Sea food South Indian Food

Kerala Fish Curry


This Kerala Fish curry is how my mom makes fish curry at home. While I realize that all homes will have varied recipes this is a very simple Kerala Fish curry recipe and I am sure you will love it as well once you make it.

Fish cooked in coconut gravy



Ingredients:

  • Fish (1/2 kg)
  • Trumeric powder (1/2 tsp)
  • Salt (1 tsp)
  • Grated coconut(1/2 coconut)
  • Curry leaves(few)
  • Kodampully/Tamil tamarind/ tamarind (3 soaked in water)
  • Red chilly powder(1 tsp)
  • Coriander powder(2 tbsp)
  • Water as required
  • Curry leaves along with twigs (2)
  • Green chilly (1, split into half)

Method:

  1. In a small bowl, soak Kodampully and keep it aside.
  2. Marinate the fish in salt and turmeric and keep it aside.
  3. In a wok, add grated coconut, curry leaves and saute till it turns light golden in color in slow flame.
  4. Once the aroma of the coconut start to spread, switch off the flame and add chilly powder & coriander powder and saute well till the aroma of the spices spread.
  5. Add water in the mixture and make a smooth paste.
  6. Heat the same wok, add the paste and add water to make it a curry consistency.
  7. Add marinated fish, Kodampully/Tamil tamarind/ tamarind, curry leaves twigs, green chilly and bring it to boil.
  8. Once the curry comes to a boil, slow the flame and let the fish cook in the curry.
  9. After 5 to 7 minutes, the fish will be cooked and become tender. Switch off the flame.

Kerala fish curry is ready to be served with steamed rice. Enjoy!

Kerala Fish curry

 

 

 

Categories
Christmas Diet recipe Fish Home Cooking Non vegetarian Salad Sea food Starter

Prawn & Potato Salad



A delicious and healthy Prawns, baked potatoes and zucchini salad, very simple recipe.




Ingredients:

  • Potatoes (2 large, cut into thick slices)
  • Zucchini (2, cut into thick slices)
  • Olive oil 
  • Salt 
  • Garlic cloves (4, sliced)
  • Prawns (250 gms)

Method:

  1. Pre-heat the oven at 200 degree Celcius for 10 minutes.
  2. Grease a bake tray, add the potatoes into it.
  3. Drizzle olive oil (2 tbsp), salt (a pinch) and mix well. 
  4. Pop it into the oven for about 20 minutes or till the potatoes turn soft and tender. Keep it aside.
  5. In a pan, add olive oil (1/2 tsp) and place the zucchinies over it.
  6. Cook them in slow flame for 2 minutes or till it turns light golden in color on one side.
  7. Sprinkle salt (2 pinches) and turn the other side.
  8. Cook the other side as well and keep it aside.
  9. In a pan add Olive oil (1 tbsp), garlic and saute till golden in color.
  10. Add prawns and cook till it turns light golden in color.
  11. Sprinkle some salt over it.
  12. Turn the other side and cook till golden in color. Stir and remove the prawns once cooked.

Assembling the salad:

  • In a serving plate, place the potatoes.
  • Place the zucchinies on top and top it with prawns.

Our Baked potato, Zucchini and Prawn salad is now ready. Enjoy!

Tips:

Prawns cooks in 1 minute, hence turn over immediately it turns golden in color on one side.

Do not over cook the prawns.

Use non-stick pan while cooking to use very little oil.

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Categories
Fish Home Cooking Indian cuisine Meals Non vegetarian Sea food South Indian Food

Kerala Prawn Biriyani


Simple method of making Kerala Prawn biriyani.



Ingredients:

  • Basmati rice (1 cup)

For Masalas:

  • Chilly powder (1/2 tsp)
  • Turmeric powder (1/2 tsp)
  • Garam masala powder (1 tsp)
  • Ginger paste (1 tbsp)
  • Garlic paste (1 tbsp)
  • Green chilly (1, long split). For more spicy you can add upto 6 green chillies.
  • Dried red chilly (1, cut into half). For more spicy you can add upto 4 dried red chillies.

For Prawns:

  • Prawns (100 gms)
  • Salt (1/2 tsp)
  • Turmeric powder (1/2 tsp)

For Rice:

  • Cooking oil (2 tbsp)
  • Onion (2 large, chopped)
  • Salt as per taste
  • Tomatoe (1, chopped)
  • Coriander leaves (handful, chopped)
  • Mint leaves (handful, chopped)

Preparation:

  1. Soak the rice in water for 1/2 hour.
  2. In another bowl, add chilly powder, turmeric powder, garam masala powder, ginger paste, garlic paste, green chilly, mix well and keep it aside.
  3. In another bowl, add prawns, salt , turmeric powder, mix well and allow it to marinade for 15 minutes.

Method:

  1. Heat cooking oil in a heavy bottom vessel. Add onion and saute till it turns light golden brown in color.
  2. Add the masalas that was made earlier and saute well till the aroma of ginger garlic paste spreads.
  3. Add salt as per taste.
  4. Add the marinated prawns, saute well for a minute.
  5. Add freshly chopped tomatoe and saute for 2 minutes.
  6. Add 1 cup of water and allow it to cook.
  7. Once the water reduces to 25%, add the soaked rice (Drain away the water before adding the rice). Mix gently.
  8. Add chopped coriander leaves, mint leaves and mix well.
  9. Add water 1 inch above the rice level and bring it to a boil.
  10. Slow the flame, close it with a lid, keep some weight over it and cook it in dum for 10 minutes.
  11. Switch off the flame, close it with lid again for 10 minutes.

Kerala prawn biryani is now ready to be served hot. Enjoy!

 

Categories
Fish Home Cooking Indian cuisine Meals Rice recipes Sea food South Indian Food

Malabar Fish Biriyani



Malabar fish biriyani is a kerala style of making Fish Biriyani.




Ingredients:

(For 7 persons)

  • Fish(500 gms)
  • Turmeric powder (1/2 tbsp)
  • Cooking oil(1/3 cup)
  • Onion ( 4 large, chopped)
  • Ginger( 2 inch, chopped)
  • Green chillies (2, split)
  • Coriander powder (3 tbsp)
  • Garam Masala powder (3 tbsp)
  • Chilly powder( 1 tbsp)
  • Turmeric powder (1 tbsp)
  • Tomatoes (5, chopped)
  • Salt (a per taste)
  • Yoghurt (beaten, 1 bowl)
  • Ghee (1 tbsp)
  • Cinnamon sticks (5)
  • Star anise (1)
  • Cardamom (4 pods)
  • Basmati Rice (3 cups)
  • Coriander leaves (chopped, handful)
  • Mint leaves(chopped, handful)
  • Raisins (1/3rd cup, roasted in ghee)
  • Cashews(1/3rd cup, roasted in ghee)

Method:

For Fish:

  1. In a bowl, add fish, turmeric powder, mix well and allow it to marinade for 15 minutes.
  2. Heat a pan, add oil, onion and saute till it turns  light golden brown.
  3. Add ginger, green chilies and saute for 1 minute.
  4. Add Garam masala powder, chilly powder, turmeric powder mix well till the aroma spreads.
  5. Add water and saute again.
  6. Add tomatoes and saute for 6 minutes.
  7. Add salt as per taste. Add water(1 cup) and mix well.
  8. Add marinated fish cubes and mix gently and cook for 1 minute.
  9. Add yoghurt, mix well and simmer for 1 minute.
  10. Take it off the flame and keep it aside.

For Rice:

  1. Soak the rice in water for 5 minutes.
  2. Heat another vessel. Add ghee, cinnamon sticks, star anise, cardamom pods, and saute well.
  3. Drain the rice and add it to the spices and stir fry for 1 minute. Take it off the flame and keep it aside.

Assembling:

  1. In another cooking vessel, put a thin layer of stir fried rice.
  2. Above it add the fish and the gravy as the second layer.
  3. Repeat the process for the rest of the fish and rice.
  4. Switch on the flame, add boiling water (salted, 1 tbsp) 1 inch above the rice level and bring it to a boil.
  5. Slow the flame, sprinkle coriander leaves, mint leaves, roasted raisins and cashews.
  6. Close it with a lid and keep some weight over the lid so that the steam won’t escape. This process is known as ‘Dum’.
  7. Keep the rice and fish on Dum for 8 minutes.
  8. Switch off the flame, and keep it for another 10 minutes with the lid closed.
  9. The rice will be cooked and will come out separately. This is the consistency that the biriyani is cooked.

Delicious Malabar Fish Biriyani is now ready to be served. Enjoy!