Prawn / Chemmeen Biriyani

Ingredients ( Serves 3 - 4)

 

Marinade

1. Prawns - 30 - 35 ( Around 400 g)
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 1 tsp
4. Pepper powder - 1/2 tsp
5. Salt - As required

For the masala

1. Onion - 1 large, thinly sliced
2. Tomato - 1 medium, chopped
3. Fresh ginger-garlic paste - 2 - 3  tsp
4. Green chillies - 7 - 8, seeded
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Coriander powder - 2tsp
8. Garam masala - 1.5 tsp
9. Mint leaves - 1/4 cup, chopped
10. Cilantro - 1/4 cup, chopped
11. Salt - To taste
12. Oil - As required

Method

1. Clean and wash the prawns. Marinate the prawns with the ingredients under marinade for at least 2 hrs in a refrigerator. Shallow fry the marinated prawns in oil until done. It won’t take more than 3 - 4 minutes on each side, at medium-low heat. Drain on to a paper towel.

 

 

2. In the same pan, add thinly sliced onions. Stir-fry until they turn light brown at medium heat. Now add ginger-garlic paste and green chillies. Stir fry for a few more minutes. Add turmeric powder, chilly powder, coriander powder and garam masala. Stir-fry for a few seconds and add the chopped tomatoes. Cook until the tomatoes get mashed up. Now add 1/2 cup water and mix well. Bring to a boil and add the fried prawns. Cook for a minute and add the chopped cilantro and mint. Taste check for salt. Switch off.

 

Cooking Rice

Basmati rice - 2 cups

    To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Drain and keep aside. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – half tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 - 20 mts at medium heat.  Drain the water and allow the rice to cool.

To Garnish

Onion - 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins - 1/4 cup deep-fried in oil / ghee

Cilantro - 1/2 cup

Mint - 1/2 cup

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then add the fried onions, cilantro, cashews, raisins, mint leaves and prawn masala. Now add the cooked rice and repeat the process. You can sprinkle some fennel powder or biriyani masala and a little ghee on each layer. The topmost layer should be that of rice with the items under garnish.  Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 10 - 15 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop keep it at low flame for around 5 - 10 mts. Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle. This recipe serves around 3-4 people.

Tomato Fish

Ingredients

1. Tilapia or any other fish fillet - 2

2. Corn flour - 2 tbsp

3. Chilly powder - 1/2 tsp

4. Pepper powder - 1/2 tsp

5. Salt - As required

For the sauce

6. Butter - 1 tbsp

7. Onion - 1 small, roughly chopped

8. Tomato - 2 small, roughly chopped

9. Garlic - 5 - 6

10. Fennel seeds - 1/2 tsp

11. Bay leaf - 1

12. Tomato ketchup - 1 tsp

13. Worcestershire sauce - 1 tsp

14. Soy sauce -1 tsp

15. Pepper powder - 1/2 tsp

16. Salt - To taste

Method

1. Clean and wash the fish fillets. Make fine gashes on the fish. Mix corn flour, pepper powder, chilly powder and salt  and sprinkle on the fish fillets.

2. Heat oil in a pan and shallow fry the fish. Cover and cook the fish pieces. When the fish pieces are 3/4th done, transfer them to a baking dish.

 

To prepare sauce

1. Put onion, tomato, garlic, bay leaf, fennel seeds, salt and 1/2 cup water in a pressure cooker. Cook for 1 whistle. Cool down. Remove the bay leaf. Blend to a puree in a mixer.

 

2. Heat butter in a pan. Add the puree and cook till it thickens. It takes about 15 - 20 minutes at medium heat. Add the sauces and pepper powder. Check for salt. Remove from heat. Add 1/4 - 1/2 tsp sugar if this sauce tastes sour. Spread the sauce on the fish fillets. Cover the fish completely. Sprinkle grated cheese and bake / grill on a hot oven till cheese melts. Serve hot.

 

 

 

Recipe Source - Favorite Non Vegetarian Dishes by Anu Kshetrapal

Fish Moli / Molee

Ingredients

Marinade

1. Fish - 1/2 kg (I used  3 fillets of tilapia. You can use other fish such as king fish, pomphret, pearl spot etc)

2. Pepper powder - 1/2 tsp

3. Turmeric powder - 1/4 tsp

4. Salt - To taste

For the gravy

5. White onion - 1 small, diced or thinly sliced

6. Ginger -  2-3 tsp, thinly sliced

7. Green chillies - 2 - 3, slit

8. Tomato - 1 medium, sliced to rounds

9. Whole spices - Cardamom - 1 - 2, cloves - 2, - 3, Cinnamon - 1” stick, bay leaf - 1)

10. Curry leaves - 1 sprig

11. Thin coconut milk - 1 - 1.5 cup

12. Thick coconut milk - 1/2 cup

13. Coconut oil - 1 tbsp + 2 tsp

14. Salt - To taste

Method

1. Clean and wash the fish fillets. Cube them. Marinate them with the ingredients under marinade for at least 30 minutes.  Shallow fry them at medium-low heat (only for a minute or two on each sides, do not brown them) in a wide pan and keep aside.

 

2. In  the same pan, add the whole spices at medium heat (add more oil if required). Stir for a few seconds and add onion. Stir until transparent, then add the thin coconut milk, sliced tomatoes, few curry leaves and enough salt. Bring to a boil. Now lower the heat to medium-low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 - 8 minutes or until the fish pieces are done. Now add the thick coconut milk and a few curry leaves. Mix well and switch off. Check for salt. Add 2 tsp coconut oil for an extra taste. Mix well and serve hot with bread or appams.

 

Fish Curry in Coconut Milk - Trissur style

 

 

  Today we have a Trissur style fish curry recipe to share with you all. The recipe was shared by one of my dear friends, Preetha Jayesh, who is an expert in cooking Trissur style nadan dishes. She makes the best sambar, chicken stew, dal preparations and fish curries. I will post all her yummy Trissur recipes over time hopefully. This recipe is not the authentic one, it is her adapted version. The authentic recipe calls for smoothly ground coconut and tamarind instead of kudam puli, I will share that recipe soon. I used tilapia but you can use any kind of fish for this recipe. You can even try out this recipe with prawns, it is equally delicious!! It is so easy to prepare and goes really well with rice. Try it out friends!

Ingredients

1. Fish - 3 fillets ( I used tilapia)
2. Ginger - 1.5 inch, chopped
3. Pearl onion / kochulli - 5 + 5, chopped
4. Green chillies - 2, slit
5. Curry leaves - 1-2 sprigs
6. Turmeric powder - 1/4 tsp + 1/4 tsp
7. Chilly powder - 1.5 tsp + 1 /2 tsp
8. Coriander powder - 1.5 tsp
9. Coconut milk (thick milk) - 1/2 - 3/4 cup
10. Kudam puli (gamboge) - 3 or to taste
11. Salt - To taste
12. Oil - 2 tsp

Method

1. Clean and cut the fish fillets to desired size. Marinate them with 1/2 tsp chilly powder, 1/4 tsp turmeric powder and enough salt for at least 20 minutes.

2. In a claypot or any deep pan, add the chopped ginger, 5 chopped pearl onions, two slit green chillies, few curry leaves, 1.5 tsp coriander powder, 1.5 tsp chilly powder and kudam puli pieces.  Pour around 1.5 cup water and boil this gravy until it reaches a thick consistency.

 

3. Now bring down the heat to medium-low and add half of the coconut milk. Mix well and add the marinated fish pieces. After adding the fish pieces, swirl the clay pot to mix everything well. Cover with a lid and cook the fish pieces at medium-low heat for around 15 mts gently swirling the pan in between. When the fish pieces are done, add the remaining coconut milk and a few curry leaves. Adjust the salt and switch off. Taste-check the gravy, if it tastes very sour, remove one or two kudampuli pieces.

4. Heat oil in a pan and add the  remaining chopped pearl onions. Brown them and add on top of the fish curry. Do not omit this step as it gives a nice aroma and flavor to the fish curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set.

 

 

Tips:

 

1) In step 2 , you can crush the ginger, pearl onions and curry leaves (njeruduka) with your hands adding a tsp of coconut oil. This gives a wonderful aroma and extra taste to the gravy.

 

2) You can replace kudam puli with other souring agents such as tamarind or mango slices.

Tandoori Fish

 

 

Ingredients

1. Fish - 2 filllets (I used tilapia fillets)
2. Lemon juice - 1 tsp
3. Curd - 1 tbsp
4. Ginger - 1/2 inch
5. Garlic - 2-3 pods
6. Chilly powder - 2 tsp (You can use 3-4 dry red chillies instead of chilly powder. Adjust according to your spice tolerance. )
7. Pepper powder - 1/4 tsp
8. Turmeric powder - 1/4 tsp
9. Garam masala - 3/4 tsp
10. Salt - To taste
11. Oil - 2 tsp

Method

1. Grind all the ingredients above (except oil and fish) to make a paste. Clean the fish pieces and make slits on both sides. Marinate the fish with the paste for at least 1 hr. Preheat the oven to 450 F. Line a baking tray with aluminum foil, brush it with oil and place the fish fillets on it. Drizzle a little oil on top of the fillets.

2. Bake for about 10 - 15 mts. Take out the baking tray and flip the fish pieces to the other side, again coating with oil. Bake for 10 more minutes. You can put the oven in the broil mode for the last 1-2 minutes but take care not to burn it. Serve hot with plain rice or spicy green (coriander - mint) chutney. Here is the recipe for green chutney.

Green chutney

1. Cilantro - 1 small bunch
2. Mint leaves - 1/4 cup
3. Garlic - 1 pod
4. Ginger - 1/4 inch
5. Green chillies - 2 small , seeded
6. Yoghurt -  2 - 3 tbsp
7. Lemon juice - To taste
8. Salt - To taste

Wash the cilantro and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice. Serve immediately.

 

Prawn Fry - Two versions

Today we have two prawn recipes to share with you all. The first one is from Nitha’s Amateur Perceptions where the prawns are first fried and then mixed with sautéed onion, ginger-garlic paste etc. The second one is our version where the onion, g-g paste are sautéed first to which the marinated prawns are added and cooked. Both the dishes tasted awesome with rice and chapatis. Hope you will enjoy them as much as we did!! Thanks to Nitha for the recipe.

Ingredients

1. Prawns  -  1/4 - 1/2 kg or around 30 - 35 (I used jumbo prawns)
2. Onion -  1 medium sized, sliced thin
3. Ginger-garlic Paste -  2 tsp
4. Turmeric powder - 1/4 tsp
5. Chilly powder -   2 tsp or as required
6. Pepper powder -  1 tsp
7. Curry leaves -  3 sprigs
8. Coconut slices - 1-2 tbsp ( I didn’t use them)
9. Oil - 2 tbsp
10. Salt - To taste

Method

1. Marinate the prawns with the turmeric powder, chilly powder, pepper powder, ginger garlic paste and salt, at least for 30 mts.  Heat 2 tbsp oil in a pan and add the marinated prawns. Stir fry them in oil until they are just cooked and drain on to a paper towel.

2. Add more oil in the pan, if required and add the thinly sliced coconut pieces. Fry until they are light brown in color. Now add the thinly sliced onions and curry leaves. Saute until the onions are light brown. Add the fried prawns, mix well and serve hot.

PRAWN FRY - VERSION 2

 

Ingredients

1. Prawns  - 1/4 -  1/2 kg or around 30 - 35
2. Onion -  2 medium sized, sliced
3. Ginger-garlic Paste -  3 tsp
4. Tomatoes - 2, pureed (De-seed them and blend in a mixer)
5. Curry leaves -  2-3 sprigs
6. Turmeric powder - 1 pinch
7. Chilly powder - 1 tsp
8. Fennel powder - 1 tsp
9. Oil - As required
10. Salt - To taste

Marinade

1. Turmeric powder - 1/4 tsp
2. Pepper powder -  1 tsp
3. Garam masala - 1/2 tsp
4. Lemon juice - 1 tsp
5. Salt - To taste

Method

1. Marinate the prawns using the ingredients under marinade.

2. Heat oil in a deep pan. Add the sliced onion, little salt and ginger-garlic paste. Saute until the onions are slightly browned. Now add the tomato puree. Cook until the oil separates, then add the turmeric powder and chilly powder. Saute for a few seconds, then add the marinated prawns and curry leaves. Mix well. Cover and cook until the prawns are done, at medium-low heat. It wont take more than 10 - 15 mts.

3. Open the lid, add  1 tsp fennel powder and a few curry leaves. Stir fry for a few minutes at medium heat. Check for salt and pepper powder. Switch off.

Chilly Fish

Ingredients

1. King fish  - 1/2 kg or around 3 fillets, cubed ( I used tilapia, you can use any fish of your choice)

2. Pepper powder - 1/2 tsp

3. Soy sauce - 1 tsp

4. Salt - To taste

Batter

5. Corn flour - 1/4 cup

6. All purpose flour / maida - 1/4 cup

7. Water - 2 tbsp - 4 tbsp ( For a thick batter)

8. Refined  oil - To deep fry

For the sauce

9. Onion - 2 medium, cubed

10. Garlic - 2 tsp

11. Green chillies - 2-3 chopped fine

12. Bell pepper - 1 medium, cubed

13. Celery - 1/4 cup, chopped fine

14. Chilly powder - 1.5 tsp

15. Chilly sauce - 3 tbsp (I didn’t have it so I added red chilly sauce)

16. Soy sauce - 1 tsp

17. Water or stock - 2 cup (I used vegetable stock)

18. Sugar - 1/2 tsp

19. Corn flour - 1 tsp mixed in 2-3 tbsp water

20. Salt - To taste

21. Oil - 2 tbsp

22. Spring onion chopped - To garnish

Method

1. Clean and cut the fish pieces to small cubes ( to 20 pieces or so). Marinate it with 1/2 tsp pepper powder, salt(soy sauce will be a little salty so adjust the salt accordingly) and 1 tsp soy sauce for at least 1 hr.

2. In a large bowl, combine 1/4 cup corn flour, 1/4 cup maida and a little salt. Add 1 beaten egg to it and then add water gradually. Mix well, remove any lumps and make a thick batter out of it.

3. Heat oil in a deep pan. Dip the fish pieces in the batter and deep fry until golden brown flipping  the fish pieces to the other side in between. It would not take more than 15 mts at medium heat. Do not overcrowd the pan. Fry them in two batches or so. Drain the fish pieces on to a paper towel.

4. Heat 2 tbsp of the fried oil in a wide pan at medium high heat. Add chopped garlic, saute for a few seconds. Then add chopped celery. Again saute for a few seconds and add the chopped onion and a little salt. Saute until the onion turns translucent, then add the cubed bell pepper. Saute for a few seconds and add 1.5 tsp chilly powder. Mix well.

5. Add 2 cups chicken stock/vegetable stock or water. Bring it to a boil and add 3 tbsp chilly sauce and 1/2 tsp sugar. Taste check for salt. When the stock reduces to almost 1.5 cup,  add the fish pieces and mix well. Again bring it to a boil. To thicken the sauce add a few tea spoons of corn flour mixed in water. Mix well and cook for 1-2 minutes and switch off. Garnish with spring onion. This goes really well with fried rice and noodles.

 

 

 

Recipe Courtesy - Lakshmi Nair (Magic Oven)

Fish Podimas

Heres a simple, easy and tasty fish podimas recipe that goes extremely well with rice.

Ingredients

To cook fish

1. Fish - 1/4 - 1/2 kg (I used 2 tilapia fillets)
2. Chilly powder - 1 tsp
3. Turmeric - 1/4 tsp
4. Salt - As required
5. Water - 1/4 - 1/2 cup
6. Coconut oil - 1 tsp

Other ingredients

1. Ginger - 1 tbsp chopped
2. Garlic - 1 tbsp chopped
3. Red onion - 1 large
4. Pearl onion - 1/2 cup chopped lengthwise
5. Green chilli - 2, chopped fine
6. Tomato - 1, seeded and chopped
7. Chilly powder - 2 tsp
8. Coriander powder - 1 tsp
9. Gram masala - 3/4 tsp
10. Grated coconut - 1 cup
11. Mustard - 1/2 tsp
12. Dry red chillies - 2
13. Curry leaves - 2-3 sprigs
14. Coconut oil - As required

Method

1. Marinate the fish pieces with 1/4 tsp turmeric powder, 1 tsp chilly powder, enough salt and 1 tsp coconut oil for about 15 - 20 mts.

2.  Cook the fish pieces in a meen chatti/claypot or a pan (adding enough water) until all the water evaporates and the fish pieces are done.

3. Heat coconut oil in another pan and splutter the mustard seeds, brown the dry red chillies and add some curry leaves. Now add the chopped green chillies, 1 tbsp ginger and 1 tbsp garlic. Saute for a few minutes and add the chopped pearl onion. Again saute for a few minutes and add the chopped onion. Saute until they get lightly browned and then add a pinch of turmeric powder, 2 tsp chilly powder, 1 tsp coriander powder and 3/4 tsp garam masala. Saute and add the chopped tomatoes.

4. Cook for a few minutes and then add the cooked fish pieces and then mix well. Add 1 cup grated coconut, few curry leaves and mix well. Stir-fry for a few more minutes and switch off. Serve hot with rice.

 

Recipe Courtesy - Lakshmi Nair (Magic Oven)