Grilled Prawns

Ingredients:

500 gm. Prawns

1 tsp. Paprika

1 tbsp. Red chili powder

½ tsp. Black pepper powder

Salt to taste

1 tbsp. Lemon juice

½ tsp. Garlic powder

2 tbsp. Olive oil

Method:

1. Remove heads and wash the prawns.
2. Marinate prawns with all the ingredients and keep it in the refrigerator for one hour.

3. Heat olive oil in a grill pan and cook the prawns for 2 minutes, turn and cook an additional 1-2 minutes.

4. Remove from pan immediately and serve hot.

Fish Kabab

Ingredients:

½ kg. Fish, boneless

1 tsp. All spice powder

1 tsp. Cumin seeds

2 tsp. Red chili powder

¼ tsp. Turmeric powder

2 tsp. Lemon juice

Salt to taste

1 tsp. Ginger garlic paste

2 -3 tsp. Gram flour

1 tbsp. Coriander leaves, chopped

3-4 Green chilies, chopped

½ cup- Onion, finely chopped

1- Egg white

Oil for shallow frying

Method:

1. Cook the fish in salted boiling water with turmeric powder. Remove from water and mash the fish.

2. In a bowl add mashed fish and rest of the ingredients. Mix well to form a dough.

3. Divide dough into equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.

4. Heat oil in a frying pan and fry until they turn golden brown and serve.

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Fish Tikka

Ingredients:

500 gm. Fish, boneless

1 tsp. Red chili powder

¼ tsp. Turmeric powder

½ tsp. Cumin powder

¼ tsp. Carom seeds powder

¼ tsp. Black pepper powder

1 tsp. Gram flour

1 tsp. Ginger paste

½ tsp. Garlic paste

1 tsp. Yogurt

Salt to taste

Oil for brushing

1 small- Lemon

Method:

1. Wash the fish then dry with a cloth.

2. In a small bowl add red chili powder, turmeric powder, cumin powder, carom seeds powder, black pepper powder, gram flour and salt.

3. Then add ginger paste, garlic paste, yogurt and mix well.

4. Rub this mixture onto the fish pieces and keep it in the refrigerator for one hour.

5. Preheat oven at 180 degree C.

6. Thread the fish pieces on skewers and bake in preheated oven for about 8-10 minutes, turn fish frequently.

7. Apply a little oil with brush and squeeze lemon juice on fish and bake another 2-3 minutes or until nicely brawn.

8. Serve it with green salad & Nan bread.

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Prawn Stir Fry

Ingredients:

25- Jumbo Prawns

1 tsp. Ginger-Garlic paste

¼ tsp. Turmeric powder

½ tsp. Red chili powder

½ tsp. Mustard seeds

2- Green cardamom, crushed

¼ cup- Coconut milk

½ tsp. Black pepper powder

½ cup- Coriander leaves, chopped

Salt to taste

3 tbsp. Oil

Method:

1. Clean and rinse the prawns under cold running water, drain and pat dry.

2. Mix the ginger-garlic paste, red chili powder, turmeric powder, crushed cardamom and salt in a bowl. 

3. Marinate the prawns with this marinade.

4. Heat oil in a pan, add mustard seeds and the marinated prawns and stir-fry for a few minutes at medium heat.

5. Stir in the coconut milk and saute for a few minutes until the prawns are cooked through.

6. Season with black pepper powder and garnish with chopped coriander leaves.

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Prawn Curry

Ingredients:

3 tbsp.  Oil

1 tsp.  Mustard seeds

2- Tomatoes, skinned and chopped

500 gm. Prawns, peeled

100 ml- Coconut milk

4 tbsp. Coriander leaves, chopped

For the curry paste:

1- Onion, chopped

3 pods- Garlic

1 inch piece- Ginger, chopped

4 tsp. Red chili powder

1 tsp. Garam masala powder

1 tsp. Ground Coriander

1/2 tsp. cayenne pepper

1/2 tsp. Turmeric powder

1/2 tsp. Salt

2 tsp. Lemon juice

Method:

1. Put the ingredients under curry paste into a food processor with 1 tbsp. of water and blend until smooth. Transfer to a bowl and set aside.

2. Heat the oil in a wok over a medium heat, add the mustard seeds.

3. Stir in the tomatoes and cook for 5 minutes, stirring, until they cook.

4. Add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil.

5. Then add about a cup of hot water or more and simmer for a further 3 minutes.

6. Add the prawns and coconut milk and simmer gently for 3-4 minutes, until the prawns are just firm and pink.

7. Season to taste and garnish with coriander leaves.

8. Serve hot immediately with white rice or any pulao.

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Prawns Roast

Ingredients:

1 cup- Prawns, cleaned

½- Onion, sliced

2- Green chili, chopped

1 tsp. Red chili powder

¼ tsp. Turmeric powder

½ tsp. Black pepper powder

1 tsp. Ginger-Garlic paste

2 tbsp. Oil

Salt to taste

Few Coriander leaves, chopped

Method:                

1. In a bowl put the red chili powder, turmeric powder, ginger-garlic paste, pepper powder and salt.

2. Add few drops of water and make it a paste. Add the Prawns into this paste and mix well. Keep aside for about 20-25 minutes.

3. Take a pan and pour oil into it. Once the oil is hot add all the prawns slowly one by one.

4. Shallow fries the prawns, both sides. Take out the prawns and keep aside.

5. Now take the same pan where we fried the prawns. It’s not necessary to add more oil, because oil will be already left in the pan after frying prawns.

6. Add the onion and green chili. Saute it for few seconds.

7. Now add the fried prawns and coriander leaves into the pan, mix well.

8. Prawns roast is ready to be served. Hope all of you would like it.

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Fish Pulao

Ingredients:

6 pieces- Fish

2 cups- Basmati rice, soaked for ½ an hour

2- Onions, sliced

1- Tomato, chopped

½ tsp. Red chili powder

1 tsp. Coriander powder

¼ tsp. Turmeric powder

3- Green chilies

3 tbsp. Coriander leaves, chopped

4- Garlic cloves

2 tbsp. Yogurt

¼ cup- Carrot julienne

4 tbsp. Oil

Few Curry leaves

4 cups- Water

Method:

1. Grind together green chili, coriander leaves and garlic cloves.

2. Heat oil in a pan add curry leaves, onions and fry till light brown and soft.

3. Add the ground paste along with tomato, cook until a distinct aroma arises and oil rises to the surface.

4. Add red chili powder, coriander powder, turmeric powder and yogurt fry for few minute.

5. Add 1 cup water and bring to boil.
6. Add the fish pieces. Simmer over low heat until fish is done.

7. Remove fish from gravy and keep aside.

8. Add remaining water to the pan, when the water boils add rice, carrot and simmer for 10-12 minutes or until the rice is done.
9. Dish the rice on a platter along with the prepared fish.
10. Fish Pulao is ready to serve.

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Spicy Mussel Curry

Ingredients:

400 gm. Mussel meat

4 tbsp. Oil

2 inch- Cinnamon sticks

1- Green cardamom

3 to 4- Peppercorns

3 to 4- Clove

2- Onion (one for paste other one for curry)

1 ½ cup- Fresh coconut, grated

1 tbsp. Fennel powder

4 to 5 strands- Coriander leaves

5- Garlic cloves

1 inch- Ginger, chopped

5 to 6- Green chilies

1- Tomato, chopped

¼ tsp. Turmeric powder

1 ½ tbsp. Coriander powder

1 ½ tbsp. Red chili powder

1 ½ cup- Water Or as consistency required

Salt to taste

Method:

1. Heat 2 tbsp. oil in a pan add cinnamon, cardamom, peppercorns, clove and sauté.

2. Now add 1 chopped onion into it. Saute for a 3 to 4 minutes on medium flame and keep aside.

3. Saute grated coconut until light brown in color.

4. Combine roasted onion, roasted fresh coconut, roasted spices, garlic cloves, ginger, few coriander leaves and fennel powder.

5. Grind all into a processor until smooth paste is formed. Keep it aside.

6. Take a big wok and heat remaining 2 tbsp. oil.

7. Add the rest of onion and soute for 2 minutes on low heat.

8. Add turmeric powder, red chili powder, coriander powder and salt to taste.

9. Quickly add tomatoes, green chilies and stir well for about 2 to 3 minutes.

10. Add coconut mixture and mix all of them well for a minute.

11. Add mussels and combine all.

12. Add water as consistency desired.

13. Keep it semi covered with a lid for another 5 to 6 minutes.

14. Garnish with coriander leaves.

15. Serve hot with steamed rice or bread.

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Spicy Mussel Fry

Ingredients:
500 gm. Mussels
1- Onion, sliced
1 small- Tomato, chopped
1 tsp. Ginger, crushed
1 tsp. Garlic, crushed
2 tsp. Red chili powder
½ tsp. Black pepper powder
1 tsp. Coriander powder
½ tsp. Turmeric powder
½ tsp. Garam Masala powder

1 tsp. Lemon juice
Few Curry leaves
Salt to taste

2 tbsp. Oil

Method:

1. First clean the mussels and then remove the meat from the shell using a knife and then wash it properly.

2. Marinate it with red chili powder, black pepper powder, coriander powder, turmeric powder, garam masala powder, lemon juice & salt and refrigerate it for about 15-20 minutes.

3. Heat oil in a pan and add onions and fry till it changes color.

4. Add ginger, garlic and curry leaves and fry till golden brown.

5. Add finely chopped tomato and cook till soft.

6. Add mussels and fry till the masala is well coated and the mussels gets a little crispy. Serve with rice or paratha.

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Squid Roast

Ingredients:

½ kg- Squid, cleaned
3 big- Onion, sliced
2 medium- Tomato, chopped
3- Green chili
12-15 Curry leaves
1 tsp. Red chili Powder

1 tsp. Garam masala powder
2 tbsp. Coconut Oil
1 big piece- Ginger, minced
2 cloves- Garlic, minced
¼ tsp. Turmeric powder

¼ cup- Coconut slices
Salt to taste

Method:

1. Clean and cut the squid in round shape and keep aside
2. Heat oil in a pan add curry leaves, onion, green chili, ginger, garlic, coconut slices and salt to taste.
3. Saute well till the onion become light brown in color.
4. Then add chili powder, garam masala powder, turmeric powder and saute till its raw smell goes.
5. Add the tomato, and let it cook.
6. Now add the squid and stir well. Cook until done, also when all the water is evaporated and it is roasted well, around 6 – 8 minutes.

7. Serve with rice/chapatis.

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Lemon Pepper Squid

Ingredients:

500 gm. Squid hoods

1/2 cup- All-purpose flour

2 tbsp. Lemon pepper

2 tsp. Dried Rigani/Oregano

1 tsp. Salt

Oil for deep frying

1 tbsp. Parsley, chopped

Method:

1. Clean and cut the squid in round shape and keep aside.
2. Combine flour, lemon pepper, rigani/oregano and salt in large bowl and mix well.

3. Add squid, toss to coat in mixture and shake away excess.
4. Heat oil in medium saucepan; deep-fry squid in batches, until tender. Drain on absorbent paper.

5. Serve sprinkled with parsley and with lemon wedges.

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Squid Fry

Ingredients:

1 kg- Squid, cleaned and cut into rings

3 tbsp. Red chili powder

1 tbsp. Turmeric powder

1 tbsp. Ginger paste

1 tbsp. Garlic paste

¼ tbsp. Fennel seed powder

Salt to taste

15-20 Curry leaves

Oil for frying

Method:

1. Marinate squids with red chili powder, turmeric powder, ginger paste, garlic paste, fennel seed powder and salt for about half hour.

2. In a thick bottom pan, heat oil and fry the squid adding some curry leaves. Do not over cook.

3. Once golden brown, drain to a tissue paper and serve hot.

Important Tip - Close the pan while frying. Else there are chances of squid getting blasted and oil will spill on to your body.

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Andhra Style Prawn Fry

Ingredients:

500 gm. Prawns, cleaned and de-veined

2- Onions, finely sliced

3- Garlic cloves, minced

1 tbsp. Ginger - Green chili paste

1 ½ tsp. Red chili powder

¼ tsp. Turmeric powder

1 tsp. Coriander powder

½ tsp. Saunf powder

2 tbsp. Coconut, grated

½ tsp. Garam masala powder

1 tbsp. Lemon juice

Salt to taste

12-15 Curry leaves

2 tbsp. Oil

Method:

1. Marinate the prawns in ginger green chili paste, 1 tsp. red chili powder, turmeric powder, lemon juice and salt for 10 minutes.

2. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 minutes. Turn off heat and drain the excess water.

3. Heat oil in a pan, add garlic and saute for half a minute.  

4. Add sliced onions and curry leaves and saute till the onions turn a light brown in color.

5. Add the cooked prawns, ½ tsp. chili powder, saunf powder, coriander powder and garam masala powder and stir fry for 3 minutes.

6.  Add the grated coconut and saute for 3 minutes.  

7. Serve hot with rice and sambar.

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Squid Stir Fry

Ingredients:

1 kg- Squid

¼ tsp. Turmeric powder

½ tsp. Black pepper powder

½ tsp. Red chili powder

½ tsp. Mustard seeds

2 springs- Curry leaves

1- Onion

3 tbsp. Oil

Salt to taste

For grinding:

½ cup- Grated Coconut

½ tsp. Cumin seeds

3 Nos- Shallots

½ tsp. Red chili powder

¼ tsp. Fenugreek powder

4- Green chilies

3 cloves- Garlic

A small piece- Ginger

¼ tsp. Turmeric powder

½ tsp. Tamarind paste

Method:

1. Clean the squid and cut it into rings.

2. Cook the squid by adding pepper powder, turmeric powder, red chili powder and salt without adding any water for just few minutes. The squid will give off some juices while cooking so please make sure to drain it properly and not to add any water while cooking. 
3. In the meantime grind coarsely grated coconut, cumin seeds, shallots, green chilies, red chili powder, ginger, garlic, fenugreek powder, tamarind and turmeric powder.

4. Heat oil in a pan and add mustard seeds & curry leaves and when it crackles, add chopped onions.

5. When the onions become soft, add cooked squid and in a medium-high flame fry till almost all the remaining water in the squid is evaporated.

6. Then lower the flame and add ground coconut mixture and cook for another 5-6 minutes and remove from the flame.

7. Enjoy with White rice.

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Fish Katakat

Ingredients:

1 kg- Fish, boneless and cut in to cubes 

½ kg- Tomatoes, chopped

½ cup- Yogurt 

1 tsp. All spice powder

1 tsp. Cumin seeds

1 tsp. Coriander powder

50 gm. Butter

1 tbsp. Fenugreek leaves

1 tbsp. Ginger-Garlic paste

¼ tsp. Turmeric powder

2 tsp. Red chili, crushed

2- Whole red chilies

½ cup- Oil

1 cup- Water

½ cup- Coriander leaves

4- Green chilies

Salt to taste

Method:

1. Heat oil on a griddle, add cumin seeds, whole red chili, fenugreek leaves, ginger-garlic paste and sauté well.

2. Add tomatoes, crushed red chili, coriander powder, turmeric powder, salt and soute for 2-3 minutes.

3. Add water, cover and cook till tomatoes are tender.

4. Now add yogurt, all spice powder, green chili and fry well.

5. Add fish cubes and cook for 5 – 6 minutes.

6. Chop well fish cubes on a same griddle.

7. Lastly sprinkle with butter and coriander leaves.

8. Serve hot with chapatti or naan.

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Prawn Pulao

Ingredients:

250 gm. Prawns

1- Tomato, chopped

2 cups- Basmati rice, soaked

2- Onion, sliced

1 tsp. Ginger paste

1 tsp. Garlic paste

2 sticks- Cinnamon

5-6 Cloves

4- Cardamom

2- Bay leaves

1 cup- Coconut milk

2 ½ cup- Water

¼ cup- Coriander leaves

1 tsp. Coriander powder

¼ tsp. Turmeric powder

1 tsp. Red chili powder

½ tsp. Cumin powder

6 tbsp. Ghee

Salt to taste

Method:

1. Soak rice for 30 minutes and drain away the water and keep it aside.

2. Heat ghee in a kadai and add whole spices (cinnamon, cloves, cardamom, bay leaves) into it.

3. Add onion into this and saute till it turns light golden brown.

4. Then add ginger paste, garlic paste and roast it well.

5. Reduce the heat and add red chili powder, coriander powder, turmeric powder, cumin powder and tomato.

6. When tomato turns soft, put prawns and salt into the onion mixture and saute it for 5 minutes.

7. Pour coconut milk, water and required amount of salt and combine it well.

8. When the water boils add rice, mix well and simmer for 10-12 minutes or until the rice is done.

9. When the rice is done add coriander leaves.

10. Transfer it to a serving bowl. And enjoy……

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Tandoori Prawns

Ingredients:

25- Prawns, cleaned

2 tbsp. Yogurt
2- Green chilies, chopped
½ tsp. Garlic, minced

½ tsp. Ginger, minced

2- Green cardamom
½ tsp. Cumin powder
1 tsp. Tomato paste

¼ tsp. Turmeric powder
Salt to taste
1 tsp. Red chili powder

1 tsp. Lemon juice

Few drops of red food color (optional)

Oil for frying

Method:

1. Put the yogurt, green chilies, cardamom, garlic and ginger in a food processor and grind until a paste forms.

2. Transfer the paste to a large bowl and stir in the cumin powder, tomato paste, turmeric powder, salt, red chili powder, lemon juice and food color.

3. Marinade prawns with this paste for about 1 hour.

4. Heat a griddle over high heat. Lightly grease the hot pan with oil using a pastry brush.

5. Place the prawns on the griddle and cook for 2 minutes. Flip over and cook for another 2 minutes, remove and serve.

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Tandoori Fish

Ingredients:
2 lbs. of- Fish, boneless, cut into 2-3-inch pieces
1 tbsp. Ginger, crushed
1 tbsp. Garlic, crushed
1/3 cup- Vinegar
Salt to taste
1 tbsp. Ground Coriander seeds
1 tbsp. Ground Cumin seeds
1 tsp. Ground Cayenne pepper
1/2 cup- Vegetable oil

Method:
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 6 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 10 minutes.
6. Turnover and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with raitha

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Chettinad fish Masala

Ingredients:
6 pieces of- Fish

2 med sized- Onions, chopped finely
3 med sized- Tomatoes, pureed

6 cloves- Garlic, crushed
3 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Fennel seeds
2 tsp. Chili powder
½ tsp. Turmeric powder  
Tamarind, med lemon sized, soaked in 1/2 cup of water.
10-12 Curry leaves
½ tsp. Black gram dal
½ tsp. Whole pepper corns
½ tsp. Fenugreek seeds 

3- Green chilies
3 tbsp. Oil
Salt to taste

Method:
1. Marinate fish with salt and turmeric powder and keep it aside.

2. Heat oil in a kadai and after the oil becomes hot add the black gram dhal, fenugreek seeds, and pepper corns.

3. After they start spluttering add the chopped onions, curry leaves and garlic.

4. Fry till the onions give out an aromatic smell and become translucent.

5. Grind together the coriander seeds, cumin seeds, fennel seeds, turmeric powder and chili powder.

6. Add a little water to the ground powders and add it to the onions. Fry for a few minutes.

7. Now add the tomatoes. Fry till the oil separating from the masala.

8. Add about 2 cups of water to this.

9. Add tamarind paste and green chilies.

10. Add the fish pieces and some salt as required. The fish will cook very quickly.

11. Serve hot with white rice.

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Squid Curry

Ingredients:

1 kg- Squids, cleaned and cut into rings.

1 tbsp. Ginger-Garlic paste

¼ tsp. Cumin seeds

½ tsp. Mustard seeds

¼ tsp. Fenugreek seeds

1- Onion, sliced

2- Green chilies

8 Curry leaves

2 tbsp. Seafood curry powder

1 tbsp. Chili powder

½ tsp. Turmeric powder

1 cup- Coconut milk

1- Tomato, sliced

2 tbsp. Oil

1 cup- Water

Salt to taste

Method:

1. Heat oil in wok adds cumin seeds, mustard seeds, fenugreek seeds and saute well.

2. Add onions, green chilies, ginger-garlic paste and curry leaves and fry for few minutes. 

3. Add squids. Mix and cover the wok for 5 minutes.

4. Add seafood curry powder, chili powder and turmeric powder. Stir well with the ingredients and cook for 5 minutes. 

5. Add coconut milk, water and salt. Let the curry boil for few minutes, lastly add tomato. 

6. Turn off heat after few boils. Serve hot.

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