fish fry · non veg · sea food

Gongura thalimpu (Khatta saag or Ambadi)

A favourite amongst Andhraites, this is a must try recipe if you haven’t already.


Its basically a green leafy vegetable which is tangy in taste. In Mumbai its called Ambadi and in Andhra its called Gongura. If both the names don’t ring a bell to your vendor, you can ask him for khatta saag, The recipe is just like how you would make spinach, only difference is, you don’t add tomatoes here because its already tangy.


Here is the recipe that I follow


Ingredients

Ambadi or gongura leaves (Atleast 3 bunches of the size of spinach that you get in market)
5 garlic cloves
2 green chillies finely chopped
2 onions finely chopped
2 tsp chana dal 
5 methi seeds
1 heaped tsp besan (optional) 
Pinch of asoefotida
1 tsp mustard seeds
2 tsp vegetable oil
Salt to taste

Wash the leaves thoroughly and bring them to boil in pressure cooker by adding half a cup of water.

Grind the pulp finely using an electric blender.

For the tempering

Heat oil in a kadhai.
Add asoefotida, methi seeds, chana dal and mustard seeds. When seeds start to splutter,  add coarsely crushed garlic and let it turn brown. 
Now, the optional part, add besan and stir fry till light brown. This helps reduce the tanginess of saag. 
Add onions and green chillies and fry till onions turn transparent.
Add pulp of saag to it. 

Bring to boil, and add salt to taste.


Enjoy this saag with steam rice. Prawns or fish makes for great accompaniment with it. The recipe of crispy fish fry in this picture can be found here


Advertisement
fish fry · non veg · sea food

Simply Fish Fry

Hope you all are enjoying Sunday.. some of us are having a holiday tomorrow also on the occasion of Eid, so fun continues!! I had major plans of trying out lots of recipes during the long weekend, but guess what! I did not do any of it and instead stuck to simple recipes. Here is one such recipe of fish fry that I made last night for dinner… simple and effective 



Ingredients (The portion of ingredients is sufficient for 5 pieces of fish)

Surmai fish pieces for frying (King fish)
2 tsp Ginger garlic paste 
1/2 tsp Mustard sauce 
Salt to taste
Red chilli powder as per taste
Pinch of turmeric
1 tsp corn flour
2 tsp oil for marinade
3/4 cup sooji rawa
2 tbsp oil for frying

Clean and pat dry fish pieces and place them on a plate.
Add ginger garlic paste, corn flour, chilli powder, salt, mustard sauce on top and gently spread the masala to coat all the pieces.
Set aside for 30-45 mins.

In a separate plate, add the rawa, some turmeric, salt and chilli powder. Mix well. 

Heat oil in a frying pan.

Coat each piece with rawa on all sides and fry.

Fry on medium flame and gently turn after every 2 minutes. You should be done in 10 minutes.  





























Serve crispy fried fish in few simple steps!!


A tip, if you have buttermilk masala at home, you can add that to sooji. Tastes yummy!
Here is another photo of fish fry that I made to go with gongura or khatta saag

non veg · non veg grill · sea food

Cajun spiced white fish fillet

It was in the U.S where I tasted cajun spice for the first time. My brother in law ordered crabs from a certain place called Crab Shack and I was completely blown away with its peculiar that was spicy and subtle at the same time!!!  It is basically a mix of all the spices that you and I have always been familiar with, but in best possible proportion. I have gone through numerous sites for the exact recipe for Cajun spice but it so happens that everyone has their own mix of herbs and spices so am not really sure which one to follow. Finally decided to buy ready made spice from a reputed brand assuming it will be close to what I had in U.S. 

It did not turn out to be exactly the same, in the sense that it was not as tangy, so I squeezed some lime juice. 

Here is the first recipe with Cajun spice. Well, you can practically use it with anything that you can imagine. 
Simply sprinkle some and roast/fry/grill/boil, a lip smacking dish ready in minutes!

Ingredients

Any white fish fillet [I used Basa
Butter or oil as per need
Cajun spice [Taste a pinch and use as required]
Lime juice as per taste
Black pepper
Salt as per taste

Vegetable sides

Your choice of vegetables, Broccoli, Aubergine, Onions, Cherry tomatoes, Zuccini, Carrots, French beans

Clean and pat dry fillet.

Coat with butter/oil and all spices except lime juice.

Stir fry or grill all chopped vegetables and sprinkle some salt and black pepper.



Grill the fish on wire rack in microwave grill mode for 15 minutes. Check to see if cooked, then grill for another 5 minutes for some browing.

Sprinkle some lime juice at the time of serving. Serve hot!

Curry · non veg · sea food

Easy Juicy Prawns Curry

Part south Indian and part konkani, presenting to you a tangy juicy and coconut-y prawns curry.

I usually make this masala for stuffed tandoori pomfret and it tastes awesome and believe me, prawns curry is just as good!!

The recipe is fairly simple and ingredients are commonly available on any given day in your kitchen. Well I pull it off on weekdays after returning from work, so you see, its a piece of cake!



Ingredients

250 gms Prawns  

1 tsp tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
1/2 cup grated coconut
1/2 cup finely chopped fresh coriander
2 onions finely chopped
2 tsp finely chopped garlic 
1 tsp finely chopped ginger 
3 green chillies finely chopped
2 tsp Kashmiri lal mirch powder [Love this chilli powder, moderate hot, good color!]
Pinch of turmeric
Salt to taste


Heat oil in a kadhai, simmer the flame and add onions and green chilli. Cook till onions turn transparent and add ginger and garlic pieces. Increase the flame to medium and fry till garlic turns little brown.

Add grated coconut and simmer the flame. Cover the kadhai and cook for 5 more minutes.

Add turmeric, tamarind pulp, lal mirch, salt and mix well. Add prawns and mix well. Simmer the flame and cover and cook for another 10 minutes.

Easy juicy Prawns curry ready to serve! Sprinkle some coriander at the time of serving.



non veg · non veg grill · sea food

Grilled Patrani Macchi

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (document.location.protocol == ‘https:’ ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); This is patrani macchi with a twist..
Ok, what is Patrani Macchi? it is a Parsi dish – steamed fish in green masala, and the twist is that I grilled it and added some sides. I havent tried steamed fish at home so presenting to you, the grilled version. Enjoy!!



Ingredients

Green masala

2 pomfrets
8 garlic pods
1 cup chopped coriander
Handful of mint leaves
1/2 tsp sugar
Salt to taste
Juice of 1 lemon
1 tsp ghee

Fried onion and coconut 

1/2 cup desiccated coconut
5 garlic pods finely chopped
2 onions chopped
2 tsp ghee/oil
1/2 tsp Amchur powder 
Salt to taste

Grind the ingredients of green masala.
Thaw the fish in mixture of besan (chana dal), lemon juice and milk, it helps remove the fish odour.

Trim the fish and use a sharp knife to carefully make a slit across the length of the each pomfret as shown in the picture – from stomach to neck – on one side.
Make sure it doesn’t touch the bone. Now carefully make 2 horizontal on one side of pomfret.

Apply the green masala to fish and let it marinade for 30 mins.

Place both the fishes on wire rack and set the microwave to grill mode.
Grill for 20 minutes.

Meanwhile, heat ghee/oil in a wok and add onions, garlic. Fry till they turn golden brown, now add coconut and fry for another 2 minutes. Sprinkle salt and amchur powder and mix well.


Grilled patrani macchi is ready!!!
Serve it with green chutney and fried onions and coconut 🙂

Liked the recipe, am sure you will..  Please leave a comment , looking forward to hear from you 🙂
Curry · non veg · prawns · sea food

Prawns semi dry curry

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); A mouth watering prawns curry which will leave you asking for more n more..

No matter how many times I have it, never get bored of it. Am sure you will like it too.

Ingredients

1/2 kilo cleaned prawns
1 heaped tsp crunchy peanut butter
1 heaped tsp tamarind pulp
[For preparing tamarind pulp, dip de seeded tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
11/2 cup finely chopped onion
1/2 cup fresh grated coconut
3 green chillies finely chopped
1/2 cup chopped coriander
1 1/2  tsp olive oil
1 tsp finely chopped ginger.
salt to taste


Pour oil in hot pan. Add onions, green chillies and fry till they turn transparent. Add ginger and coconut, fry for 2 mins.
Add tamarind pulp, peanut butter and salt, mix well.
Fry for 30 seconds.
Add prawns, mix well and fry on medium flame till they get cooked.

Turn off the stove and sprinkle chopped coriander.


Try this tangy coconuty prawns curry with hot rotis or dal n plain rice and enjoy a meal of a lifetime. 🙂


Looking forward to your comments/suggestions!


non veg · non veg grill · prawns · sea food

Tandoori prawns and grilled vegetables

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })();
On odd days when I return late from office and in no mood to spend lot of time in kitchen but also want to eat something delicious, this recipe comes to my rescue. Team it up with Spinach flavoured rice and rest assured, your day will end on a delightful note 🙂

Ingredients (serves 2)
250 gms medium size prawns
3 onions cut into large pieces in random shape
1 red capsicum (red bell pepper) cut into large pieces
1 green capsicum cut into large pieces
1 yellow capsicum (yellow bell pepper) cut into large pieces
1 tsp black pepper
1 tbsp olive oil
1 heaped tsp Tandoori masala [I use Shaan Tandoori masala, it is to die for]
2 tsp lime juice (or 1 leveled tsp chat masala)
1 tsp garlic paste
1 tsp Cayenne powder
Salt to taste

In a bowl, add oil, onion, capsicum, garlic paste, basil, honey and salt. Mix well.
Add prawns. Mix well.

Set aside for 30 minutes.

Grease (with oil) a rotisserie and insert onion, capsicum and prawns.
Cook for 10 minutes in microwave – grill mode.

Tandoori prawns and grilled vegetables are ready!

Crispy pan fried fish · non veg · sea food · tawa fry fish

Crispy pan fried fish

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })();
Ingredients (serves 2)


4 fish pieces (any fish of your liking)

Marinade

1 tsp ginger paste
2 tsp garlic paste
2 tsp lemon juice
2 tbsp hung curd
[Pour curd in a dry cotton cloth and lightly tie from top and hang it, in an hour’s time it will drain out all the water]
1 tsp corn flour
Pinch of haldi
Salt as required 

Olive oil for frying
1 cup Sooji rava (semolina)
Salt to taste


Mix all ingredients mentioned in marinade and coat the fish pieces nicely.
Refrigerate them for an hour.

In a plate, spread sooji rava and some salt evenly.

Heat a non stick pan and add oil just enough to the whole surface.
When its hot, roll each fish piece in sooji rava and add to pan.

Fry one side on high flame for 4 minutes. Flip the side and fry for another 4 minutes.

Crispy fried fish is ready.

Serve hot with onion juliennes and enjoy.

caesar salad · non veg · non veg grill · prawns · sea food

Grilled Prawns Salad

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); Grilled prawns salad is my second attempt at caesar salad after Chicken salad.

I was a little doubtful as to how it would turn up because it is sea food, but surprisingly, we found it better than Chicken salad!

Best part of this recipe is that, prawns are first grilled then added to salad.

Try this yummy salad and leave a feedback!

Ingredients

250 grms medium size prawns
1 onion cut into large pieces in random shape
1 red capsicum cut into large pieces
Bunch of chopped celery leaves
1/2 tsp garlic paste
1 tsp black pepper
1 tsp Basil
1 tsp honey
1 1/2 tbsp caesar salad dressing cream
1 tbsp olive oil
Salt to taste



grilled prawns salad

Making Grilled Prawns

In a bowl, add 1/2 tbsp oil, onion, capsicum, garlic paste, basil, honey and salt. Mix well.
Add prawns. Mix well.
Grease a rotisserie and insert onion, capsicum and prawns.
Cook for 10 minutes in microwave – grill mode.

Making Salad

In a separate bowl, add celery, Caesar dressing cream, grilled onion, capsicum, prawns and salt.
Mix well. Serve!

non veg · non veg grill · sea food

Grilled fish

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })();

You may use the fish of your choice, taste and health is guaranteed!

Ingredients
6 cut pieces of fish

Marinade
2 tbsp lemon juice
2 tbsp hung curd 
[Pour curd in a dry cotton cloth and lightly tie from top and hang it, in an hour’s time the water will drain out]
Egg white of 2 eggs
1 tsp corn flour
2 tsps ginger garlic paste
1 tsp black pepper
1/2 tsp chilli powder 
salt to taste
pinch of haldi
1 tbsp olive oil
2 drops of Orange color(optional)

Mix all ingredients mentioned in marinade and coat the fish pieces nicely.
Refrigerate them for an hour.

For grilling..
Place sheet of aluminium foil on a high rack and place the fish pieces on it. Leave good gap between each so they get cooked evenly from all sides. Don’t over load the rack, there is no fun! Do it in one or two rounds..

Set the oven to grill mode for 8 minutes. If they appear fried on top, flip upside down and grill for another 5 minutes. The timing can vary based on the oven.

[Do not keep opening the over door again and again, it will only add to cooking time]