Showing posts with label Sea Food. Show all posts

Wednesday, 9 October 2019

Pomphret fry

October 09, 2019 Saffron Flavours Non Veg, Sea Food 2 comments

Spicy Aromatic and Flavorful Kerala Style Fish Fry!!!

Here is a simple & a spicy fish fry recipe.It is very common and one of the most favorite dishes in Kerala. This recipe is as simple as it can get, and goes well with any type of fish. Here I'm using white pomphret.

Ingredients

1 large pomfret
1 tbsp red Chili powder
1 tbsp pepper powder
¼ tsp turmeric powder
Salt (as required)
2 tbsp lemon juice
Oil (pref;coconut oil) (as required)
lemon wedge to garnish

Instructions

Clean fish and make slits on both sides.
Prepare the masala by mixing the red chili powder, pepper powder, turmeric powder, salt, and lemon juice.
The masala should have a thick consistency, and evenly coat the fish with it on both sides. Marinate for 30 minutes.
Heat oil in frying pan. Place the fish carefully and shallow fry in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.
Once cooked, place the fish on a paper towel to drain the oil.
Squeeze a lemon on top of the fish, and serve with lemon wedges.
Serve warm with Rice.

MALABAR FISH CURRY

April 11, 2019 Saffron Flavours Sea Food No comments

A classic fish curry from kerala using coconut milk, kodampuli(garcinia cambogia) abd spices. Make fresh coconut milk at home to make this curry taste heavenly. The gravy is creamy and slightly tangy perfect for serving with rice or pathiri. This curry doesn't take much effort to make that's the great thing about seafood- it's so quick to cook that it's really not hard to make. The fish I have used is Indian Mackerel, you can use any fish of your choice or even prawns. This is the kind of everyday fish curry recipe that you need in your life.

INGREDIENTS

1/2 kg Indian mackeral fish
1 small Onion sliced
8-10 shallots chopped
1 tbsp Crushed ginger & garlic each
2-3 Green Chilly slit
1 tbsp Chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds

1/2 tsp fenugreek powder

2-4 pieces kudampuli

2 cups coconut milk

Coconut oil

Salt to taste

Curry leaves

INSTRUCTIONS

Heat oil in a claypot or a deep pan. Add curry leaves ,fenugreek seeds crushed ginger & garlic & saute.

Add chopped shallots, onion, green chilli and saute till they turn soft.

When the onion starts to brown add the turmeric powder, red chilli powder, coriander powder. Cook this on low flame for 2-3 mins or till oil starts appearing.

Add kodampuli and salt. Add cleaned fish pieces and pour in the coconut milk and fenugreek powder and bring it to a boil on low flame.

Once the fish is cooked turn of the stove and serve hot with rice.

SPECIAL NOTE

How to use Kudampuli?

There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient.

1.You can soak it in normal or warm water for few minutes and then add the water to your dish. It will provide a hint of sourness to your dish.

2.You can also add the soaked spice in fish curries. It increases the sourness quotient of your favorite curry.

3.Kudampuli can be added directly to the dish in dried form if you need punchy flavor in your dish.

MANGALOREAN CRAB CURRY

March 02, 2019 Saffron Flavours Sea Food No comments

I have soft-corner for seafood The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea. Mangalorean crab curry Next time you have live crabs at the market, bring home and make this Mangalore-style Crab. We living by the coast are introduced to see food at very young age. We grow up cleaning fish and I learnt cleaning crab at early age and memories of cleaning live crabs and them running out of the vessel comes to my mind as I write this recipe for you.
A well prepared crab curry is an absolute delight, make sure you use fresh crabs.
The earthy flavour from the spices blended with fresh grated coconut adds to the flavour of this curry. Serve this curry with boiled rice neer dosas or any bread of your choice.

MANGALOREAN CRAB CURRY

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

6 crabs (cleaned and cut into pieces)

1/4 tsp turmeric powder

2 cups coconut fresh grated

1 onion large (finely sliced)

4 whole red kashmiri chillies

3 whole long red chillies

5 - 6 cloves garlic

1.5 cups water

1.5 inches ginger

1 tsp tamarind paste

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp mustard seeds

1.5 tbsps vegetable oil

2 sticks curry leaves

1 tbsp coriander leaves (finely chopped)

salt (to taste)

Instructions

Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
Garnish with finely chopped coriander leaves and serve immediately.

PRAWNS CUTLET

June 24, 2018 Saffron Flavours Non Veg, Sea Food No comments

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Ingredients

Prawns 1 cup

Bread 2 slices

Oil 3 tablespoons

Onion 1 large

Green chillies 2

Garlic 4 cloves

Ginger 1 inch piece

Coriander powder 1/2 teaspoon

Turmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Lemon juice 1 tablespoon

Fresh coriander leaves a few sprigs

Refined flour (maida) 2 tablespoons

Egg beaten 1

Bread crumbs 1/2 cup

Method

Remove Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.

Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.

Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.

Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.

Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.

Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.

Heat oil and deep fry till golden brown.

PRAWNS SUKKA

April 28, 2018 Saffron Flavours Non Veg, Sea Food No comments

Prawns Sukka” is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore and is usually served with the plain boiled rice or neer dosa.
Ingredients:

15 King Prawns (shelled, deveined and cleaned)
1 Onion, chopped
1 1/2 Tomato, chopped
1 inch Ginger, chopped
3 Garlic Flakes, crushed
2 Green Chili, chopped
1 tsp Mustard seed
Curry Leaves, few springs
1 Dry Red Chili
1 tbsp Oil
1/4 tsp Turmeric powder
Salt to taste

For the Dry Paste:

2 tsp Coriander seeds, roasted

1 tsp Cumin seeds, roasted

6-7 Dry Red Chili, roasted

1/4 Mustard seeds, roasted

a pinch of Fenugreek seeds, roasted

1/2 cup Fresh Coconut, grated

1 tsp Tamarind paste

Instructions:

Clean the prawns well by removing its head, shell and deveining it. Keep aside.
Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
Add chopped onions and saute until translucent. Add green chili and ginger, give a stir.
Now add chopped tomatoes and let it cook for 5 mins until they become soft.
Add cleaned prawns, turmeric and salt to taste. Mix well.
Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
Once gravy is thick, add the Dry coconut paste and mix gently.
Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
The hot and spicy Prawns Sukka is ready to be served.
You can serve it with some White Rice, Boiled Rice or Neer Dosa.

INGREDIENTS

INSTRUCTIONS

Ingredients

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Method

Instructions:

Search This Blog

Pomphret fry

Instructions

MALABAR FISH CURRY

MANGALOREAN CRAB CURRY

PRAWNS CUTLET

PRAWNS SUKKA

MUTTON PEPPER FRY