Fish Curry Recipe

Bengali Fish Curry
Creative Commons License photo credit: Ron Dollete

This is a typical country style or nadan (in Malayalam) Sardine fish curry recipe. Sardines are packed with nutrients. I read it somewhere that sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach!!

Sardines – 10 nos (cleaned and with heads removed)
Green chili – 2-3 (slit)
Camodge (Kokum or kodumpuli) – 1 (soaked in water)
Salt to taste
Coconut or cooking Oil – 1 and ½ tbsp oil
Curry leaves – 1 sprig

Grind to a fine paste

Dry red chilies – 5 nos (tear it into pieces)
Coriander seeds – ½ tsp
Shallots (small onions) – 4-5 nos
Curry leaves – 1 sprig
Water (as required)

  1. Combine sardines, green chilies, cambodge with its soaking liquid, salt, ½ tbsp oil and the ground spice paste in a pan.
  2. Mix well and cook over low heat till fish is tender and the gravy somewhat thickens
  3. Stir in remaining oil and curry leaves and remove from heat
  4. Serve with rice

Till next time…happy cooking!

Easy Shrimp Recipe

Shrimps

Just got to know that guests are dropping in and you have had had time to spend in the kitchen??…Try this fool proof quick and easy shrimp recipe. A perfect snack ready in no time!

Shrimps / prawns – 500 gms (with heads removed, de-veined and washed)
Shallots (small onions) – 1 cup
Green Chili – 4-5 nos
Curry Leaves – 1 sprig
Ginger – ½ inch
Coconut Oil – 2 tbsp
Chili Powder – 1 tsp
Meat masala – 1 tsp
Salt to taste

  1. Cook the shrimps with bit of salt in little water on low heat
  2. Roughly crush green chili, ginger and onion and keep aside
  3. In a pan heat oil and add the above crushed ingredients and fry
  4. Add all masalas and fry further for few minutes
  5. Add curry leaves and fry
  6. Add the cooked shrimps and fry on low heat till they get a crispy texture
  7. Serve as appetizer or snacks

Till next time…happy cooking!

Fish molee / moily

Curry Pot with Fish Fillet and rice - Fish Deli, Chadstone AUD11.80
Creative Commons License photo credit: avlxyz

Fish molee or meen molee is a preparation where fish is stewed in mildly flavored yellow coconut gravy and tastes very good with rice

Fish – 500 gms (pomfret / pearl spot)
Onion – 2 nos (chopped)
Tomato – 2 nos (chopped)
Garlic – 10 cloves (chopped)
Ginger – ½ inch (julienned)
Green chili – 5 nos (slit and seeded)
Curry leaves – 2 sprigs
Turmeric powder – 1 tsp
Salt to taste
Lime juice – 2 tbsp
Coconut milk – 1 and ½ cups
Oil – 2 tbsp
Mustard seeds – 1 tsp

  1. Clean and cut fish into big chunky pieces
  2. Arrange onions, tomatoes, garlic, ginger, green chilies and curry leaves in this order in layers in a pan.
  3. Arrange the fish on top and sprinkle turmeric, salt and lime juice and pour about ¾ cup water
  4. Cover pan and cook on medium heat bringing it to boil
  5. Simmer the heat and let it cook for further 10 minutes
  6. Add coconut milk and simmer for 2-3 minutes and remove from heat
  7. Heat 2 tbsp oil in a small pan and add mustard seeds.
  8. Post it sputters, add the contents to fish molee and mix gently. Be careful not to break the cooked fish
  9. Serve

*you can use prawns in place of fish
* you can serve it with aapam, idiappam and pathriri too

Till next time…happy cooking!

Prawn curry with coconut milk

Goan prawn curry
Creative Commons License photo credit: rovingI

Chemmeen in Malayalam Prawn is quite a sought after seafood amongst malayalees

Prawns – 250 gms (with heads removed, deveined and washed)
Coconut oil or any cooking oil – 1 tbsp
Mustard seeds (sarson)  – 1tsp
Fenugreek seeds (methi dana) – a pinch
Onion – 1 no (finely sliced)
Green chilies – 3-4 nos (slit length wise)
Garlic – 10-12 flakes (finely chopped)
Ginger – 1 tbsp (sliced)
Tamarind – golf ball sized (soak it in water)
Coconut milk – ¾ cup
Salt to taste
Coriander powder – 2 tsp
Red chili powder – ½ tsp
Water – 1 tbsp

  1. Combine together last three ingredients and keep aside (spice paste)
  2. In a pan heat oil and tip in mustard seeds. Post they sputter add fenugreek, onion, garlic, ginger and green chili and fry till onions turns translucent
  3. Add in the spice paste and fry further
  4. Extract the tamarind pulp and salt. Stir nicely and bring to boil
  5. Add prawns and cook till they are half done *
  6. Add coconut milk, mix and bring to boil
  7. Remove from the heat
  8. Serve with rice, appam or puttu

*as the prawns cook very fast and over exposure to heat might make them turn rubbery

Till next time…happy cooking!

Shrimp Recipe with Rice

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We got to taste the yummy Shrimp Pulao made by our vegetarian aunt at Haren a small town with 23k population located in Germany. Its amazing how despite being a pure vegetarian some one can prepare a non vegetarian dish with such ease and taste.

Deveined and clean Prawns / shrimp – 750 gms

Plain yoghurt / curd – 5 tbsp

freshly pounded ginger and garlic paste – 3-4 tbsp

Onions – 3 numbers big – (finely chopped)

Tomato – 2 numbers big – (finely chopped)

Green chili -2 numbers (finely chopped)

Basmati rice – 1 cup

Garam masala – freshly ground preferred else use ready made

Chili powder – 2 tsp

Salt to taste

  1. Wash rice and cook separately
  2. Marinate shrimp in yoghurt, fresh ginger-garlic paste and garam masala for atleast 1 hr or more
  3. Heat oil in a thick bottom pan and add onions. Fry for a while
  4. Add tomatoes and fry well
  5. Add green chillies and red chili powder and stir
  6. Add the marinated prawns and cook till gravy is almost thick and the water content has evaporated
  7. Season
  8. Add cooked rice and stir gently avoiding breaking of rice grains
  9. Garnish with chopped coriander / parsley
  10. Serve hot with raita, pickle and papad / plain potato chips

Meet our peppy aunt Biji Gopi Ram

ammai

Crepes

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Creative Commons License photo credit: imgdive

This one was different from the crepe I normally was used to. This one was salty and filled with all stuff you love. And this one also had a special name that is Galette 🙂

Galette was my first brush with French cuisine as Paris was our landing port.Jessica and Sebastian our friends Palaiseau (a quaint suburb 40 minutes away from Paris)made for me and Q mouth watering Galettes!

Galette is the original term for Crepes except for the fact that Galette is the salty version while Crepe is sweet. From the look of it I thought I will be able to take in atleast two of the galettes till I had one! Its quite filling and a full meal in itself. Check it out!

All Purpose Flour – 2 cups

Buckwheat flour / wheat flour – 2 cups

Eggs – 4 nos

  1. Mix all the above and make a soft dough
  2. Start adding milk (1-2 cups) and continuously whisk the dough avoiding lumps. The idea is to get a running batter stage
  3. While whisking the batter add melted butter (1-2 cups) and keep whisking till you get a smooth running batter (almost like Indian dosa batter) devoid of any lumps
  4. Heat a pan and add a dash of butter. Pour out a ladle of batter on the pan. Lift the pan and tilt it sideways to make a batter run and make a neat circle
  5. After 2 minutes flip and cook the other side.
  6. Add fillings of your choice and close to make it look like a semi circle
  7. Serve hot!

Options for filling: Beaten egg with herbs and / or cooked vegetable and/ or cooked meat

Till next time…happy cooking!

Meet Jessica and Sebastian…. currently pursuing PhD studies! All the best for your future guys!

jessicasebastian

Octopus Recipe

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This Europe trip of mine has made me a hard core carnivore 🙂 From selective non vegetarian I have started to eat just about anything.Having said that i will still save snakes and frogs perhaps for my next birth! For now I will stick to experimenting with sea food!

During my recent trip to Greece, I got invited over dinner by a lovely lady -Alice to her tastefully done home atop a small hill village in Thessaloniki. There for the first time in my life I had Octopus. I had no option but to eat – it looked so delectable! During the course of the evening Alice promised me to share her recipe for my blog. So here goes!

Octopus – 1 Kg (about)
Olive oil – 5 tbsp
Onions – 500 gr (sliced)
Garlic – 3 cloves
Salt & Pepper for seasoning
Cloves – 3 nos
Tomatoes – 2 nos (grated)
Dry red or white wine – 1 cup
Vinegar – 1/2 cup
Cinnamon – 1 stick

  1. Clean the octopus and place it whole in the casserole without water. Cover and boil on medium heat for about 10 minutes.
  2. Drain and cut into small pieces.
  3. Saute the onions, garlic and octopus for about 5 minutes. Add the tomato, the wine, the vinegar, cloves, cinnamon and season.
  4. Simmer until all the liquid evaporates except the olive oil.
  5. Serve hot with rice.

Till next time…happy cooking!

Meet Alice Eppinga …..Alice is an retired English teacher with an undying love for travel and books and a very interesting person.

alice

Chilli Prawns

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Chilli Prawns Pic credit: Priya Q

I tried this recipe out from one of the books that I have. In India, most of us face this problem where we can’t find the foreign ingredients and are not aware what the substitutes could be. Dry sherry is one of the ingredients in this recipe. Used rice wine which Q picked during his Hong Kong trip. The result wasn’t too impressive. Rice wine gave a peculiar taste that both of us didn’t like Though the book says that it a substitute for sherry. Anyways, I tried with red wine and the results were better. Check out the Chili Prawn recipe…

Shelled tiger prawns (shrimp) – 500 gms
Soy sauce – 4 tbsp
Dry sherry / red wine – 4 tbsp
Dried red chillies – 2 nos, seeded and chopped
Garlic cloves – 2 nos, crushed or finely chopped
Ginger – 1 tsp grated
Water – 4-5 tbsp
Spring onions – a bunch (scallions)
Cashew – salted or plain – 50 gms
Vegetable oil – 2 tbsp
Cornflour – 2 tsp dissolved in 2.5 tbsp of water

  1. In a large bowl mix wine/sherry, chillies, garlic, ginger and water
  2. Add prawns, spring onions and cashew and mix well. Cover tightly with a shrink wrap and leave to marinate for 2 hours, stirring occasionally.
  3. In a skillet or wok heat oil.
  4. Remove shrimp, spring onions and cashews from the marinade using a slotted spoon and add to the wok, reserving the marinade
  5. Stir fry on high heat for 2 minutes
  6. Mix cornflour into the reserved marinade and add to the wok and stir fry for about 30 seconds, until the marinade forms a slightly thickened glaze over the prawn
  7. Serve Sizzled Chili Prawns hot with rice or noodles.

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

Tangy Fish Curry Recipe

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Come mango season there is so much you can do besides eating fresh ripe mangoes. You can make varieties of pickle out of raw mango or you can make tangy fish curry…have a look!

Fish – 5-6 pieces (sardine)
Turmeric – 1 tsp
Chilli powder – 1 tsp
Onion – 2 nos medium (finely sliced)
Tomato – 1 big (finely chopped)
Ginger – ½ inch piece (finely chopped)
Green chilli – 2 nos (slit)
Raw mango – ½ portion of a medium sized mango. (should be really sour)
Desiccated coconut – 2 tbsp
Red chilli – 2-3 nos
Cumin seeds – 2 pinches

For tempering
Oil – 1-2 tsp
Mustard seeds – ½ tsp
Red chilli – 1-2 nos
Onion – 1 small (finely chopped)

1.    Clean fish and marinate with salt, ½ tsp chilli powder and 2 pinches of turmeric.
2.    In a cooker add onions, tomato, ginger, green chillu, raw mango, remaining turmeric and chilli powder, half cup water and pressure cook upto 3-4 whistles.
3.    Open cooker and add fish and leave it to boil. Remember fish takes less time to cook
4.    Grind to a smooth paste desiccated coconut, red chilli, cumin seeds in a mixer. Add this paste to the boiling fish mixture.

Tempering

1.    In a small pan heat oil and add mustard seeds.
2.    Post it splutters add red chilli, onions and let it brown
3.    Add this to the cooked fish and add curry leaves.
4.    Immediately close the lid to contain the aroma.

Serve with rice. If you need the curry to be a tangier you can add little tamarind juice!

Till tomorrow….. happy cooking!