Pepper Fish fry

We are on our holiday but i would like to keep sharing few recipes so I had prepared these two three posts but to get online and post it is also getting difficult with the kids running around haywire.This is a delicious south indian flavoured fish fry tasted super good.

Dry fish/karuvad curry

Seafood lovers are on the rise these days.Dry fish isn't something everyone might like it definitely is a pleaser in our homes.I recently started making it this way and its really good to go with chapathis and rice.

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Dried fish i've heard from my elders, the practise started to preserve excess fish but then nowadays i've read in pregnancy related books that dried fish has more protein than the fresh ones (don't ask me how i have no idea).In my native place, new moms are fed with special marundhu/medicinal fish curries (i had it too) and dry fish along with other stuff like methi ladoos, dry fruits, loads of milk, etc to help you nurse baby better.Even though it is disgusting to sit and eat all that stuff when you want to get rid of all those extra flabs you'll know its good for you and baby at the back of your minds.

I have really never purchased store brought dry fish/karuvad because it is usually loaded with dust and salt.My aunt usually prepares it for us much hygenically and with lesser salt.And this way to make this curry my mom gave me the tip and it helps to get rid off all the salt in it.

 You need

Dry fish 1(whole or few pieces as you need)
Onion 1 large
Tomato 2 medium
Green chillies 2
Curry leaves 3-4 sprigs(use more if you like)
Turmeric powder 1/2 tsp
Chilli powder 1/2 tsp
Oil 2 tablespoon
Mustard seeds 1 tsp
Water a little around half cup
Coriander leaves to garnish

• In a pan of water, add turmeric powder and add the dry fish pieces and let it boil for 5-7 minutes.This helps tenderise the fish and also to get rid of the salt.
• Once the fish is tender, take it off the water, discard water.Remove the flesh of the fish and discard bones and skin.
• Heat oil in a pan, add mustard seeds, curry leaves, green chillies and fry well.
• Add chopped onions and saute well until soft.
• Once the onions are soft add the tomatoes and sprinkle some salt.This helps mash the tomatoes quicker.
• Add a little water at this stage, add chilli powder and stir for a few seconds.
• Add the shredded dry fish pieces. 
• Mix well.Add some more water and cover and cook until the spices have coated the fish.
• Garnish with more fresh curry leaves and coriander leaves.

Serve hot with chapathis or rasam  or sambar and rice.Like my mom says dry fish is a rice pulls.So watch out :)

Notes :

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• Be careful with salt because the fried fish can have salt and adding your normal level can make the dish salty.

Dry fish/karuvad curry

Seafood lovers are on the rise these days.Dry fish isn't something everyone might like it definitely is a pleaser in our homes.I recently started making it this way and its really good to go with chapathis and rice.

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Crispy Fried Nethili/Anchovy

We've recently decided to have more of sea food than other meats why because its more healthy.Like kids we all are big fans of fried foods and fried fish are no exception.

These were really truly enjoyable as crispy as they were they vanished in seconds!

The one new thing I added to this marinade was powdered fennel and curryleaves.I had seen a cousin of mine added whole fennel and curry leaves to the marinade but then that gets over fried or burnt when we have batches of fish to fry this way i thought the taste and flavours were really standing out.

Curry leaves are really good and this one way to get some into your system.I usually add curry leaves to my idli podi and where ever i can sneak it in as then it goes in without everyone picking it out at the table.

You need
Anchovies/Nethali fish 2 cups after cleaning
White vinegar 1 tablespoon + some more
Dhaniya powder/Coriander powder 2 tsp
Chilli powder 1 tsp
Pepper powder 1/2 tsp
Curry leaves 2 sprigs
Fennel/Saunf 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Coconut oil 1 tsp

Vegetable/Coconut oil to deep fry

• Clean the fish and wash it twice or thrice in fresh water until its clean.Then soak it in some water with a capful of vinegar added to it.
• In a blender powder the fennel seeds and curry leaves.Now along with the rest of the ingredients except for the oil to deep fry mix all into a smooth paste adding a little water.
• Allow this to rest for half hour or more.
• Heat oil in a deep vessel/kadhai and deep fry small batches of the fish until they are crispy and done.
• Serve hot fried crispy nethali(muruku like LM calls them) with steamed rice and rasam or sambar rice.

Notes : 

* Soaking the fish in vinegar mixed water  removes any stale smell from any fish or meat.Tried tip.

* I have added a tsp of vinegar to the masala marinade too thats also to give a pleasant smell to the fried fish.

* Cleaning this fish is easy you can use kitchen scissors to nip the heads and tails and thats all.

* I have heard my MIL say coconut oil masks the fishy smell and gives it a good aroma i don't know about that but i know its really yummy when added to it.

Crispy Fried Nethili/Anchovy

We've recently decided to have more of sea food than other meats why because its more healthy.Like kids we all are big fans of fried foods and fried fish are no exception.

These were really truly enjoyable as crispy as they were they vanished in seconds!

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

I have tried making this all together in the cooker or a single vessel but it doesn't come as good as mixing it separately.

You need

Basmati rice 1 cup (cooked and cooled)

Prawns 20 numbers or as much as you need

For the masala

Oil + butter 2-3 tblspns

Whole garam masala spices 4 5 pieces each(cloves,cardamom,cinnamon)

Onions 2 large chopped finely

Tomato 2 large 

Ginger garlic paste 2 tsp

Mint leaves 1 small bunch 

Cilantro 1 bunch

Red chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/4 tsp

Garam masala powder 1 tsp

Salt to taste

• Marinate the prawns with salt,pepper powder,turmeric powder,ginger garlic paste,coriander powder,red chilli powder for about half hour and shallow fry it and keep it ready.
• Cook the basmati rice in which ever way you are comfortable.It should be about 95% cooked not completely cooked else while we mix the masala the rice will break.(in a pressure cooker or drain it after cooking it in hot water)

• Heat oil in a pan, add the whole spices let it pop, then add onions and allow it to turn brown.
• Add ginger garlic paste and fry well.Add the chopped cilantro and mint leaves(keep some for garnish at the end too)
• Add the tomatos and a pinch of salt so the cooking speedens.
• Next add the turmeric,dhaniya and garam masala,chilli powder and fry well.
• Add the prawns to this masala and let it sit for a while until the masala has nicely coated the prawns.
• In a big vessel, mix the rice and prepared prawns masala.Garnish with chopped leaves or butter fried nuts,raisins.

• Serve hot with raita and papads.

Notes:
-If the basmati rice isn't almost cooked the pulav may get mushy on mixing.
- Prawns have to de-veined and cleaned well before cooking.
-Cooking time of prawns is just until the translucent raw prawns turn pinkish orange thats about less than 5minutes.

Enjoy!

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

Fried Garlic Prawns

Prawns/shrimps are any seafood lovers' absolute favorite.Like they say, anyhow you make it, prawns are yummy!No need to take any special efforts to make it taste good :)
This is just a simple everyday not too fancy fry, you can make it for a simple weekday's lunch or a nice party snack/appetizer.I'm on my vacation right now and so had to miss a few regular events that i usually make posts for.Hope to make up next month.

My daughter happens to be a big sea-food lover and so am I, and my love for seafood reincarnated after our year long trip in the UK where i didn't get to have any seafood because both of us me and my DH are not too good at buying fish.

My mom just makes the yummy fish curry even more yummy by dropping a prawn or two into the gravy.But be sure to do this only once you're about to turn off the heat of the curry we don't want our shrimps to go all chewy and rubbery.The cooking time of prawns is just 2 minutes I'm not exaggerating.

The trick to know if a prawn has cooked is- the translucent fresh prawn will go pinkish white once it gets cooked and thats all the cooking it needs because if it gets over done it will lose the taste and also texture.

For this recipe we need 

Prawns cleaned as much as you need

Red chilli powder 1 tsp

Coriander powder 1tsp

Garlic pods crushed 3-4

Pepper powder 1/2 tsp

Lime juice 1 tsp

Salt to taste

oil to shallow fry

• Marinate the cleaned prawns with the spices and let it rest for 15-20 minutes.
• Shallow fry the prawns until done.

• Serve hot with any sauce of your choice or have them with spicy hot rice and curry.

 Sending this to Bon Vivant moments-Appetizers

Fried Garlic Prawns

Prawns/shrimps are any seafood lovers' absolute favorite.Like they say, anyhow you make it, prawns are yummy!No need to take any special efforts to make it taste good :)
This is just a simple everyday not too fancy fry, you can make it for a simple weekday's lunch or a nice party snack/appetizer.I'm on my vacation right now and so had to miss a few regular events that i usually make posts for.Hope to make up next month.

Chilli Fish

I was not a big fan of fish when i was young for its bad stench.Over the years i got over it especially after my stay in UK where i didn't have anything to have but chicken and frozen shrimps.This dish my mom used to do when she had excess fried fish.Its a good side dish for chapatis and goes well with rasam and steamed rice too.

I have used king fish for this recipe, but you can use any thick fleshed fish.The process may seem longer but its worth the efforts.

You need

King fish fillets 4-5 nos
Chilli powder 1 tsp
Coriander/dhaniya powder 1tsp
Pepper powder 1 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Vinegar few drops
Oil 1 tablespoon + more to shallow fry

- Clean and keep the fish fillets aside.
- Make a smooth paste of the remaining spice powders and marinate the fish for about an hour and shallow fry it.
- Once the fillets cool down, shred the fish with fingers or fork and remove the bones.Keep aside.

To make the masala
Whole garam masala spices cloves 3,cardomoms 3,cinnamon 2 1 inch pieces
Onions 1 large sliced
Tomato 1 large sliced
Paste of Ginger 1 inch piece + Garlic 4-5 pods
Curry leaves 2 sprigs
Mint leaves 2 sprigs
Cilantro/coriander leaves a couple of sprigs
Dhaniya/coriander powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Lime juice 1 tsp
Chilli powder 1 tsp
Oil 2-3 tablespoons

• Heat oil in a pan, add the whole spices and let it splutter.When thats done add the onions and fry them until soft and translucent.
• Next add the ginger garlic paste and fry until the raw smell goes away.Add the mint leaves now and fry well.
• Add the tomatoes and curry leaves and fry well until the tomatoes mash well.
• Now add the dry masala powders and mix well.
• Add the shredded fish and mix well.
• This dish is a dry one and so you needn't add any water.
• Check for salt and add the cilantro.
• Sprinkle the garam masala and lime juice just before serving.

• Serve hot with chapatis or steamed rice.

Chilli Fish

I was not a big fan of fish when i was young for its bad stench.Over the years i got over it especially after my stay in UK where i didn't have anything to have but chicken and frozen shrimps.This dish my mom used to do when she had excess fried fish.Its a good side dish for chapatis and goes well with rasam and steamed rice too.

Fish cutlets

These I can say, are my mom's signature dish.Any party/getogether she'd be requested for these. Mom makes them well even people who detest fish will just gobble down a few and won't believe its got fish in them.

I started making it some time ago i thought it was way too much work, i used to help my mother roll the cutlets and bread them but now the basic process.Anyway I was allergic to cleaning meats and fish before my marriage and after marriage i have no choice do I!

I wasn't too fond of fish until i returned from London.There somehow we never cooked fish and chicken was the only non veg we had.I used to buy frozen shrimps.The day i came back i asked my mom to make fish curry for breakfast that's how badly i missed the fish!!

This is not complicated and you can make it ahead of time and refrigerate it,and fry it when you have to serve it.

You need to do this in 3 steps :

Step 1:cooking the fish


King fish 5 slices/pieces (you can use any fleshy fish)
Cinnamon stick 1 inch
CLoves,cardamom 3 each
Turmeric powder/haldi 1 tsp
Salt 1 tsp

- Pour some water enough to submerge the fish and drop the spices and fish into the water and cook until the fish is soft and tender.
- Once its cooked, remove the fish and pour the water away, peel the skin of the fish and remove any bones.Shred the fish with your fingers or a fork into tiny bits.

Step 2:Preparing the cutlet mix

You need
Onions 1 large chopped finely
Tomato 1 small
Ginger garlic paste 2 teaspoon
Garam masala 1 tsp
Green chillies finely chopped
Coriander leaves/cilantro chopped finely
Potato 1 large boiled and mashed
Salt to taste
Cloves 3,cinnamon an inch long piece,cardomom 3,peppercorns 1tsp,fennel seeds 1tsp (roasted and powdered)1 tsp (you can store this in the refrigerator and use later)
Oil 2-3 tablespoons

- heat oil in a pan, add the onions,green chillies and fry until onions are translucent and soft.
- Next add the ginger garlic paste to this,add the tomato and let it mash well.
- Add the garam masala and let it fry well until the raw smell goes away.
- Add the mashed potatoes and shredded fish.Check for salt.Add the roasted and powdered whole spice powder.Turn off the heat.
- Add the chopped cilantro.Let this cool.
- Once cooled you can shape the cutlets into any desired shape and let it rest.

Step 3:Breading the cutlets

You need
Egg 1 beaten well with salt and pepper
Bread crumbs
Oil to deep fry

- Take each rolled cutlet and dip it into the egg mix and then into the bread crumbs.leave it on a plate until you repeat for the remaining cutlets.
- If you are going to freeze it at this stage store in a airtight container and stash in the freezer.Before you fry it leave it at room temperature for some time.

ready to be frozen!

-Fry them in hot oil and drain the excess oil on kitchen towels.

- serve crunchy fishy cutlets hot with tomato sauce.

Sending this to HOLI hai@MyCookbook,Midweek Fiesta@Food Corner

Kabab mela @ Cooking $ all seasons

Fish cutlets

These I can say, are my mom's signature dish.Any party/getogether she'd be requested for these. Mom makes them well even people who detest fish will just gobble down a few and won't believe its got fish in them.

Prawn on toast

My favourite starter at Chinese restaurant!We had this tiny little Chinese restaurant near my home and all the dishes were drool-worthy :) .Drums of heaven and prawn on toast were our regular orders!We used to be there almost every other weekend, even the chef became our dear friend!

While I was trying to fall asleep (yea don't think I'm going crazy) few nights ago, I felt like having this crispy crunchy snack!I looked for a few recipes and i dished this up in about 10 minutes since i had the prawns marinated and waiting already!I watched someone make it on tv and thought wow thats sooo easy!

Serves one hungry person or 2 :)
Cooking time 10 mins + prawns cleaning time (15 mins)

You need

Prawns cleaned 5 cut in halves or whole
Capsicum slices 5 6 slices
Baby onions/spring onions 1 tablespoon
Egg 1(beaten with salt and pepper)
Soy sauce 1 tsp
Chilli sauce 1 tsp
Vinegar 1 tablespoon
Bread 2 slices cut into halves or quarters
Salt to taste
Pepper optional
Oil to deep fry

• Trim the edges off the bread and toast it on a pan so it dries.
• Meanwhile in a mixing bowl mix the rest of the ingredients and mix well.
• Beat the egg with salt and pepper and leave aside.
• Chop the bread into 4s and spoon a piece of prawn and some of the sauce onto the bread.
• Dip this whole assembled bread + prawn mixture into the beaten egg and deep fry until golden on both sides.
• Serve hot with sauce of your choice!or have it as it is :)[ I had it with some vinegar chilli (just add a cap-full of vinegar to a few tablespoons of water and add the finely chopped green chilli].

• Tips:
• The prawns i used were marinated in chilli powder,salt, and coriander powder) but plain ones will do.Because of the sauces' in the marinade.
•  You can add other seasoning or salad leaves and vegetables.
• You can use chicken instead and for vegetarians paneer and mushroom can be substituted.Egg cannot be substituted as it has to bind all the seasoning to the bread.
• I read somewhere that toasting the bread leads to lesser soaking of oil in the bread.

Sending this to Cooking with winter vegetables@Recipe Junction

Prawn on toast

My favourite starter at Chinese restaurant!We had this tiny little Chinese restaurant near my home and all the dishes were drool-worthy :) .Drums of heaven and prawn on toast were our regular orders!We used to be there almost every other weekend, even the chef became our dear friend!

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.

I was actually looking to try the peri peri marinade with prawns but I didn't have fresh limes,so decided to go with this really simple dish.

The only time consuming thing with prawns is the cleaning part, I've heard that it may cause tummy upsets if not cleaned well.I always take extra care while cleaning and deveining it(remove the darkish line by creating a slit at the top portion of the prawn).Once the rinsing is done, do not forget to rinse it one last time in water mixed with a cap full of vinegar, this removes any stale smells on seafood.

This is how i made it.

You need

Prawns cleaned and rinsed 15 nos
Chilli powder 1 tsp
Pepper powder 1/2 tsp
Salt to taste
Garlic pounded 3 nos
Ginger 1/2 inch piece pounded
Oil 1 tsp
Oil to shallow fry
All purpose flour 1 tsp mixed with 2 tsp of water to make a runny paste
Bread crumbs to coat the prawns

• Marinate the prawns with salt,pepper powder,chilli powder,ginger,garlic and oil(1tsp)
• Let it sit for about 20 minutes.
• Heat the pan to fry the prawns, dip each prawn in the flour paste and toss it in bread crumbs.
• Shallow fry the prawns until brown.
• Serve as starter with any sauce of your choice or with steamed rice and curry.

Tip:

- Instead of the flour water paste you can use a beaten egg if you want.

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.

Crispy Fried Fish

Just thought of trying this fried fish recipe.Nothing great just a simple change i made and was a nice refreshing new change.I've heard that Mangaloreans and Maharashtrians do their fried fish dipped in semolina.This makes the fish a nice crispy coating and a tender insides.

To make this you need

Fish 2 numbers cleaned and washed with gashes (any kind,I;ve used Red snapper in the picture)

To make the marinade:
Cumin seed powder 1/4 tsp
Pepper Powder 1/4 tsp
Red chilli powder 1/2 tsp
Turmeric powder a pinch
Salt to taste
Coriander powder 1/2 tsp
Oil to mix the above into a smooth paste

To dip : a mixture of equal parts of rice flour and semolina with a pinch of salt(optional)

- Rub the marinade into the fish and leave it in the refrigerator for a few hours(or atleast half hour)
- Heat the oil to fry(deep/shallow) and just before frying the fish, dip it into the rice flour + semolina mix.
- Fry until golden brown on both sides.
- Serve hot with rice or as it is!I would prefer to have a bowl of rasam rice and fried fish!perfect comfort food!

Crispy Fried Fish

Just thought of trying this fried fish recipe.Nothing great just a simple change i made and was a nice refreshing new change.I've heard that Mangaloreans and Maharashtrians do their fried fish dipped in semolina.This makes the fish a nice crispy coating and a tender insides.

To make this you need

Fish 2 numbers cleaned and washed with gashes (any kind,I;ve used Red snapper in the picture)

To make the marinade:
Cumin seed powder 1/4 tsp
Pepper Powder 1/4 tsp
Red chilli powder 1/2 tsp
Turmeric powder a pinch
Salt to taste
Coriander powder 1/2 tsp
Oil to mix the above into a smooth paste

To dip : a mixture of equal parts of rice flour and semolina with a pinch of salt(optional)

- Rub the marinade into the fish and leave it in the refrigerator for a few hours(or atleast half hour)
- Heat the oil to fry(deep/shallow) and just before frying the fish, dip it into the rice flour + semolina mix.
- Fry until golden brown on both sides.
- Serve hot with rice or as it is!I would prefer to have a bowl of rasam rice and fried fish!perfect comfort food!

Crab masala

Crab is a very easy ingredient to work with.I know its a bit difficult to clean, I didn't clean it for the recipe.Got it cleaned already.But my mum says its not all that difficult.

For this recipe you would need

• Onions 2 large chopped finely
• Tomatoes 2 large cubed
• Crabs cleaned 4 nos
• Green chillies 2 slitted
• Mustard seeds 1 tsp
• Aniseed 1tsp
• Garam masala whole 3 4 of each (cardamoms,cinnamon,cloves)
• Curry leaves 5 6 sprigs
• Ginger garlic paste 1 tablespoon
• Turmeric/haldi 1/2 tsp
• Salt to taste
• Coriander power 1 n half tsp
• Chilli powder 1/2tsp or as required
• water about a cup
• oil 2 tablespoons

-In a pan, add the oil, once it heats, add mustard,curry leaves,garam masalas and aniseed to splutter,then add the onions and fry till translucent.

-Add the ginger garlic paste to the pan and fry well.

-Add the tomatoes and fry well.Add a pinch of salt this will make the tomatoes to mash well sooner.

-Add the dry powders and fry well until the oil starts leaving the sides.

-Add the cleaned crabs and fry well in the gravy.Add the water and let the crab soak up all the gravy.

-Add haldi and salt to taste.

-Garnish with curry leaves.

Serve hot with rice or chapatis/naan.