Seafood
Pan grilled prawns with honey-chili dip
Prawns and crabs are not often cooked here as the man is allergic to it. So it’s more become a way of pampering me once in a while. After a busy 2 weeks (yes! work and lots of baking for my daughter’s school kept me on my toes literally) I gave into deliciously grilled prawns with a sweet n spicy dip- all just for me…
You need –
- Tiger prawns– 250 grams, cleaned
- Paprika – 1.5 teaspoons
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Dried basil – 1/4 teaspoon
- Lemon juice – 1 teaspoon
- Olive oil – 1 tablespoon
- Salt to taste
- Rockets to serve (optional)
- skewers – 3-4, soaked in water for 30 minutes
For the dip –
- Honey – 2 tablespoons
- Extra virgin olive oil – 1 tablespoon
- Fresh red chili – 1, de-seeded and minced
How to –
In bowl, marinate the prawns with paprika, cumin powder, turmeric powder, dried basil lemon juice olive oil and salt for 30 minutes.
Skew 3-4 prawns into each skewer.
Heat a griddle pan and place the skewed prawns and grill till done.
To make the dip –
In bowl, beat the honey, oil and chili till well combined.
Serve the grilled prawns with rocket leaves and the dip.
Andhra fish curry
A delicious tangy and spicy fish curry that so perfect with some piping hot rice. Yes! Its really hot/spicy; so I recommend you to adjust the addition of chili and chili powder to suit your taste. I have used tomato paste in the recipe. If you want use whole tomato then you will need one large; finely chopped and cook till mushy.
You need –
- Fish – sliced 300 – 350 grams (I used king-fish)
- Tamarind – A lemon sized, soaked in 1/4 cup hot water
- Onion – 1 large, finely sliced
- green chili – 2-3 or per taste
- Ginger-garlic paste – 2 teaspoons
- Tomato paste – 2 teaspoon
- Coriander powder – 2 tablespoons
- Chili powder – 2 tablespoons (I used Kashmiri chili powder)
- Cumin powder – 1/2 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Salt to taste
- Oil as required
- Fresh coriander leaves for garnishing
For marinating
- Chili powder – 1/4 teaspoon
- Turmeric powder – a pinch
- Lime juice – 1/2 teaspoon
- Salt – a good pinch
How to –
Clean and wash the fish. Drain the water well. Marinate the fish with the ingredients under “For marinating” and refrigerate for an hour.
After an hour heat oil in frying pan and fry the fish till light brown on both sides. Set aside. Extract the juice from the soaked tamarind and discard the pulp.
Heat oil in a pan and tip the fenugreek seeds, mustard sends and allow to splatter. Add the curry leaves and cook briefly for few seconds.
Add the green chilies and saute for a minute. Now add the onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.
Add the chili powder, coriander powder, cumin powder and turmeric powder. Saute till the oil start to separate. Add the chopped tomato paste and cook for 2 minutes.
Add the tamarind juice and around 1.5 cups of water. Bring this a rolling boil. Add the fish and cook on high flame for 5 minutes and then reduce the flame to low, cover and cook till the fish is done and the gravy is bit thick. Please add water if required to adjust the consistency of the gravy as required.
Turn off the heat, into a serving bowl; garish with coriander leaves and serve with steamed rice.
Chemmeen/Prawn curry with coconut milk
I got this recipe from a Malayalam magazine when I went home last year and took a year to make it. Ah nothing new and very me :-).
The prawns are cooked in creamy, tangy and spicy sauce. A very authentic Keralan recipe. I have altered the recipe a bit and adjusted the quantity of spices as well. Serve this with rice or just as I love too with bread.
You need –
- Prawns – 500 grams, cleaned
- Thick coconut milk – 1 cup
- Thin coconut milk – 1/2 cup
- Onion – 1 large, finely chopped
- Tomato – 1, chopped
- Tamarind pulp – 1 tablespoon, soaked in 1/4 cups of water
- Ginger & garlic paste – 2 teaspoons
- Green chilies – 2 slit lengthwise
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1 tablespoon
- chili powder – 1 teaspoon or as per taste
- Curry leaves – 2 twigs
- Coconut oil – 1 tablespoon
- Crushed pepper – ½ teaspoon
whole spices
- Cinnamon – 1 small stick
- Clove – 1
- Cardamom – 2
- Star anise – 1 small
- Bay leaf – 1/2
How to –
Heat oil in skillet/pan, add the whole spices and fry till fragrant. Tip the onion, green chilies, curry leaves, ginger and garlic paste and cook till the onions turns golden.
Add the coriander, chili and turmeric powder: cook for a minute or till oil start to separate. Add the chopped tomato with little water , salt to taste and cook till mushy. Add the tamarind water (Strain the tamarind water with sieve and discard the seeds) and the thin coconut milk and cook till the gravy is thick.
Add the cleaned prawns and cook till done. Add the thick coconut milk, pepper powder; mix and turn off the heat. Please do not boil after you add the thick coconut milk.
Serve hot with rice or bread.
Kuttanadan meen/fish curry
Kuttanad, known for its back waters and picturesque vast paddy fields is the region in Alappuzha, Pathanamthitta and Kottayam Districts, state of Kerala, South of India. The region is equally famous for its seafood especially pearl spot fish known as Karimeen in Malayalam. To read more of Kuttanad click here
Here’s some pictures we clicked during one of our visits here. It’s truly gods own country…
Well coming to the recipe, Kuttanad is also famous for its Toddy shop called as Kallu shap which are also equally famous for its fish curry. The recipe I share here is from a local TV show. Well its delicious and let me warn you its hot!
You need –
- Fish – 500 grams (I used king fish/Naimeen)
- Onion – 1 medium (thinly sliced)
- Grated coconut – 1/2 cup
- Coconut milk – 1/2 cup
- Fish masala powder – 3 teaspoons
- Fenugreek seeds – 1/4 teaspoon
- Green chillies – 2-3 nos (slit)
- kudampuli/ Gambooge – 3 nos (Soaked in 1/4 cup warm water for 15 mins)
- Ginger – thinly sliced, 1 tablespoon
- curry leaves – 2 twigs
- Shallots – thinly sliced 1/4 cup
- mustard seeds – 1/4 teaspoon
- coconut oil – 1 tablespoon + 2 teaspoons for tampering
How to –
In a pan, dry roast the coconut till they turn brown. Into a blender and blend to a fine paste with just enough water. Set aside.
Heat 1 tablespoon of oil in a pan, Add the fenugreek seeds and allow to crackle. Add the onions, ginger, green chili, 1 twig curry leaves and cook till the onions turn translucent.
Add the fish masala powder, salt and cook till the oil starts to separate. Add the coconut paste and still well. cook for a few seconds.
Add the soaked kudampuli/ Gambooge along with the water plus add 1 cup water. Mix well and cook for 10 mins Now add the fish pieces and cook till the gravy has reduced and thick.
Add the coconut milk, swirl the pan gently and bring to a gentle simmer. Turn off the heat.
For tampering:-
Heat a pan, add 2 teaspoon oil. add the mustard seeds and allow to crackle. Add the shallots and curry leaves and stir till the shallots turn light brown. Turn of the heat and add this to the curry and mix well.
Serve with rice.
Fish curry with prawns/shrimps
Delicious fish curry that is so easy to make… now download the recipe card for a quick reference…
You need –
- Firm flesh fish – 400 grams, cut into bite size cubes
- Prawns/shrimps – 200 grams
- Onion – 2 medium, grated
- Garlic – 2 cloves, grated
- Ginger – grated, 2 teaspoons
- Tomato – 1/2, chopped
- Tomato paste – 2 tablespoons
- Coriander powder – 3 teaspoons
- Chilli powder – 2 teaspoons
- Turmeric powder – ¼ teaspoon
- Thick coconut milk – ¾ cups
- Thin coconut milk – 1 ¼ cups
- Coconut oil – 2 tablespoons
- Salt to taste
- Curry leaves – 1 twig
How to –
Heat oil in heavy bottom pan, fry the fish till golden on all sides. Set aside.
Add the grated onions, garlic and ginger. Cook till translucent. Add the spice powders, salt and fry till fragrant and oil start to separate.
Add the tomatoes and paste. Mix well and cook till the tomatoes are mushy. Pour in the thin coconut milk and simmer for 8-10 minutes or till the sauce starts to thicken.
Add the fried fish and prawns and cook till done. Add the thick coconut milk and bring to gentle simmer.
Turn off the heat and serve with rice.
Grilled prawns with polenta
You need –
- Prawns – 6 tiger prawns, de-shelled and cleaned
For the marinade
- Paprika – 1 teaspoon
- Chili powder – ½ teaspoon
- Dried Oregano – 1 big pinch
- Olive oil – 1 teaspoon
- Lemon juice – 1 teaspoon
- Salt to taste
For polenta –
- Instant polenta – ½ cup
- Chicken stock – 1 cup
- Milk – 1 cup
- Parmesan cheese – 2 tablespoons
How to –
To make the polenta
Bring to boil the stock and milk, add the polenta and stir continuously for 2-3 minutes or till creamy. Transfer the polenta into a greased dish and refrigerate till set. Once set, cut the polenta into 2 pieces. Transfer to a baking tray, sprinkle the Parmesan cheese and bake on 250C for 8 minutes or till the cheese has melted and forms light golden crust on top.
To make the prawns
Make a paste of all the ingredients under marinade, add in the prawns and marinate for an hour.
Heat a griddle and grill the prawns till done.
Place the polenta into a serving plate and top with the grilled prawns. Serve with steamed veggies of your choice.
Fettuccine with shrimps and veggies
These days prefer my food with lots of fresh veggies and trying to make it more colorful too!
You need –
- Fettuccine pasta – 200 grams (I have used spinach fettuccine)
- Shrimps – 200 grams, cleaned
- olive oil – 1 tablespoon
- garlic cloves – 2, finely sliced
- Broccoli – 1 medium size. Cut into small florets Steamed until crisp and tender
- Capsicum – thinly sliced length wise, 1 cup
- Butter – 1 tablespoon
- Juice of half a lemon
- Grated parmesan cheese
- salt and pepper to taste
How to –
Cook pasta according to the instructions on the package. In saucepan, heat oil and add garlic, shrimp and salt. Let simmer for about 3 minutes. Add the capsicum mix well. Cook for 2 minutes, covered. Add the pasta, steamed broccoli, butter, salt and pepper. Toss well. Turn of the heat. On to a serving plate drizzle the lemon juice. Garnish with cheese.
Spicy prawn roast
You need –
- Prawns – 500 grams, peeled and de-veined
- kashmiri chili powder – 3 teaspoon
- Turmeric powder – ½ teaspoon
- Onion – 1 small, finely chopped
- Green chili – 1, slit
- Garlic – 2 big cloves
- Ginger – 1’inch piece
- Curry leaves – 3-4 twigs
- Mustard seeds – ½ teaspoon
- Red dry chili – 1 no.
- Water – ½ cup
- Coconut oil – 2 tablespoon
- Salt to taste
How to –
Grind the green chili, ginger, garlic, chili powder and turmeric powder to a fine paste add little water as required.
Heat 1 tablespoon of oil in a non-stick pan. Add the mustard seeds, allow it to crackle. Tip in 1 twig of curry leaves and red chili. Add the chopped onion and cook till they are soft. Now add the ground paste, salt and cook till oil starts to separate. Throw in the prawns and mix well. Add the water and cook on a medium heat until almost all the water is absorbed. At this stage the prawns must be coated with the gravy. Drizzle the remaining oil and add the curry leaves. Cook till the prawn start to crisp up. Turn off the heat.
Serve warm with rice.
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