Seafoods



Chammeen Curry





Ingredients
  • Prawns - 250 gm
  • Coconut oil - 2 tbsp
  • Coconut - 1 cup(grated)
  • Red chilli - 2 nos
  • Shallot(kunji ulli) - 4 nos
  • Green chilli - 4 nos
  • Curry leaves - 2 stalks
  • Kokkum(kodum puli) - 2 nos (soaked in water)
  • Chilli powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Mustard - 1/2 tsp
  • Ginger - 2 cm  (thinly chopped)
  • Garlic - 2 cloves
  • Salt - as reqd  
 Method
  • Grind coconut, garlic, coriander powder,shallots and turmeric powder into fine paste.
  • Mix prawns , chilli powder, kokum,green chillies ginger and salt. Add water and cook the above for 10 minutes.
  • Add the ground paste and simmer for 5 minutes.
  • Heat oil in a pan. Add mustard, sliced shallot, red chilli, curry leaves and fry till brown.
  • Add to the curry and transfer it to serving dish. 


  
Pepper Fish Curry 




Ingredients
  • 1/2kg Fish
  • 10 Shallots (spring onions)
  • 3 Green chilly, 2 tbsp pepper
  •  ½ tsp turmeric powder
  • 4 cloves of a big Garlic
  •  some Curry leaves
  • 2 pieces of Kodumpuli
  • 1/2 cup coconut milk (thick)

Method
  • Mix the shallots, pepper, chilly, garlic and turmeric and grind to a fine powder
  • Drop the slices of fish into the ground powder and make sure it coats the fish.
  • To the fish, now pour the water add, salt as required and kodumpuli.  Let the fish cook on a low fire
  • When the gravy starts to become thicker, check if the fish is cooked and then add the milk of the coconut and the curry leaves.
  • Let the whole mix boil well for 5 minutes. Take off the fire and serve hot.
  






 Goan Fish Curry




Ingredients : -

500 grams pomfret, 1 onion, 1 small tomato, 3 green chillies, ½ cup coconut milk, 8 red chillies, 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ teaspoon chopped garlic, ½ tablespoon tamarind paste, ½ teaspoon turmeric, 1 tablespoon oil and salt to taste.




Preparation

  • Clean the fish and slice it. Finely chop the onion and tomato each separately.  Slit the green chillies and remove all the seeds.
  • Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish. Wash it well and then drain the water completely.
  • Take a blender and grind coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste.
  • Now take a pan and pour the oil. Bring to heat and add the onions. When the onions are golden brown add the paste and tomatoes.
  • Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste.
  • Now stir well and cook on a low flame for five to six minutes. Ensure that the fish should be cooked and still firm


  
Prawns Fry




 Ingredients
  • 400  gram(s) prawns shelled and deveined
  • 2  tspn(s) red chilli (kashmiri) powder
  • 1  tspn(s) garlic paste
  • 1  tspn(s) ginger paste
  • ½  tspn(s) thymol seeds (ajwain)
  • 1  tspn(s) garam masala (hot spice mix)
  • 1  tbspn(s) lemon juice
  • 1  tblpn(s) plain flour 
  • pinch of orange-red color
  • oil to deep fry
  • onion slices and lemon wedges to garnish

  
Method
  • Mix the shallots, pepper, chilly, garlic and turmeric and grind to a fine powder
  • Drop the slices of fish into the ground powder and make sure it coats the fish.
  • To the fish, now pour the water add, salt as required and kodumpuli.  Let the fish cook on a low fire
  • When the gravy starts to become thicker, check if the fish is cooked and then add the  coconut milk and the curry leaves. 
  • Let the whole mix boil well for 5 minutes. Take off the fire and serve hot 






Fish Mollie




Ingredients

500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste.



HOW TO PREPARE: -
  • Slit the green chillies and keep it aside. Finely chop the onions.
  • Now take a pan and heat the oil. When the oil is very hot add the cinnamon, cardamom and sauté briefly.
  • Then put in the ginger, garlic, curry leaves, onions and green chillies. Sauté till the onions turn soft and pink.
  • Now add the fish slices and all the other ingredients except for the coconut milk. Stir well, simmer, cover and cook for ten minutes.
  • Then pour in the coconut milk and keep stirring ensure that the coconut milk doesn’t curdle.

  

Squid Roast




Ingredients
  • ½ kg  Squid
  • 1¼ tsp Kashmiri chilly powder
  • 1/4 tsp Turmeric powder 
  • 1/2 tsp Garam masala
  • 1 Onion-thinly sliced
  • 2 stems Curry leaves
  • 1/3 spoon Pepper 
  • 1 tbsp Ginger paste
  • 1/2 spoon Lime juice
  • Salt to taste
  • 1/4 cup Bread crumbs 
  • 5 tbsp Cooking oil

Method:
  •  Clean and cut the Squid into small pieces.
  •  In a bowl,combine all the spices, mix well with lime juice and 3 tsp  water, set aside for 20 minutes.
  •  Coat the squid pieces in bread crumbs, heat oil and deep fry for 5 minutes.
  •  Reduce the flame to low and add the marinated masala mix, sliced onions and curry leaves and cook for another 2 min.




Kasmiri Fish Curry





Ingredients : -


500 grams pomfret, 2 tblspns chopped coriander, 1 tspn garam masala(hot spice mix), 2 cloves, 2  tspns coriander powder, 1 tspn cumin seeds, 2 tspns grated ginger, 2 cups curd(yoghurt), 4 green chillies, 1 cup water, 1 pinch turmeric, 1 pinch asafoetida, 3 tablespoons ghee(clarified butter) and salt to taste.



Method 


  • Slit the green chillies and remove all the seeds. Take the curd and add a little salt. Beat the curd  to fine state.
  • Take the fish slices and apply some turmeric and salt on it. Let it marinate for five minutes.
  • Now take a pan and pour a little bit ghee and fry the fishes till they are golden brown. 
  • Now heat the remaining ghee in a pan. When the ghee begins bubbling add the cumin seeds.
  • Now add the ginger, asafoetida and cloves and sauté briefly. Simmer and slowly pour in the curd. Cook till the curd becomes a reddish brown and then add the coriander powder.
  • Mix well and then put  the fish slices. Pour the water and sprinkle salt.  Bring to boil and then simmer, cover and cook for 20min
  • Add the green chillies, garam masala, coriander leaves and stir well. Cook  covered for another ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and  keep it covered till you serve.



Fish Kofta





Ingredients
  • 450g/1lb cod fillets
  • 3 onions, sliced
  • 8 green chilies, sliced
  • 15ml/1 tbsp chopped fresh coriander (cilantro)
  • 4 cloves, 5ml/1 tsp black peppercorns
  • 6 cardamom pods, 4 cinnamon sticks
  • 5ml/1 tsp cumin seeds
  • 90 ml/6 tbsp ghee
  • 2 tomatoes, skinned and chopped
  • 1.2l/2 pts/5 cups water
  • 10 ml/2 tsp ground coriander ( cilantro)
  • 2.5 cm/1 in ginger root, chopped
  
Method:
  • Poach the fish in a little water for about 15 min until tender. Flake the flesh.
  • Add 1 of the onions and 4 green chilies to the fish with the coriander.
  • Grind together the cloves, peppercorns, 3 cardamom pods and the cinnamon and cumin seeds and add to the fish. Mix well  and mash to a paste, then shape into round balls.
  • Heat half the ghee and fry the fish balls until browned.
  • Heat the remaining ghee and fry the remaining onions and chilies until browned.
  • Add the tomatoes and half the water and  simmer gently until the liquid has evaporated.
  • Add the remaining cardamom, the coriander and ginger and season to taste with salt and simmer 5 min. 
  • Add the fish and simmer for a further 15 minutes. Serve hot with plain rice.

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