Kurumulaku Prawns / Kerala style Prawn pepper roast

Kurumulaku Prawns / Kerala style Prawn pepper roast - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/06/kurumulaku-prawns.html

Prawns in lemon and coriander

Prawns in lemon and coriander - Anjana Kamath

Recipe :

• In a pan add oil fry white and lilgreen parts of spring onion, not brown add chopped ginger, garlic, green chilly 1tsp each add 25 prawns, pepper pd, salt, 5 min fry it till prawns cooked, lastly garnish with coriander leaves , spring onion greensand squeeze 1/2 lime.

Sardine Fish Starters

Sardine Fish Starters - Kanthi Sidhan

Recipe :

• Add Maida, One egg, ginger garlic paste, Little turmeric powder, 1 tbsp red chilli powder, salt and mix well.
• Marinate the fish with this masala and keep in the fridge for half an hour and then deep fry

MUSSELS (NEELI ) PEPPER FRY .....

MUSSELS (NEELI ) PEPPER FRY - Priya r Shenoy

Recipe:
cook the musels ...remove it fmr d shell..wash clean n keep aside..... heat oil.... add mustard n curry leaves..... add crushed ginger and garlic .,,,green chillies.... saute for a while....add chopped onion (2) and a handful of chopped shallots ...saute til dey turn pinkish.... now add 2 teasp of red chilli powder n around 3 to 4 teasp of pepper..... lil haldi..... add one or 2 tomatoes.... saute and then add the cooked mussels....do not add water ....add salt..stir in between and keep on low flame.... till the gravy nicely coats the neelies... soon after u turn off ....crush some handful of curry leaves keeping on ur palm..and just spread it over the roast....... adjust the measurements of spices accordingly.

Clam Sukha

Clam Sukha - Prasad Naik

First wash Clams in water and boil them in water till it opens. Rince it with water as after it opens, some dirt or Small stones remain at side.
In a pan, heat 3 tbsp. of oil and add 5 big fine chopoed onions, 5 fine chopped green chillies, 2 cups fresh Coriander, 1/2tsp Haldi & 2 tsp of Garam Masala. Saute till onion is brown, then add 6 Kokum pcs and 1 grates fresh coconut. Saute for 2 min and keep lid on pan till the mixture is soft. Add Clams, 1/2 cup of water & mix well with Masala so that clams are coated with Masala. Cook for few minutes and your Clams Sukha is ready to serve.

Fish Masala Fry Made With Baby Mackerels

Fish Masala Fry Made With Baby Mackerels - Anita Pai

Recipe credit : Vidya Pai
Make tamarind water with one lemon sized gooli of tamarind. To this add 1tsp each jeera pwd n dhania pwd, lil haldi, 1 tsp pepper pwd. Add chopped garlic 10 cloves, few green chillies and few curry leaves. Add salt to taste n mix well. Heat 2 tsp oil in a pan n add this masala mixture. Let it reduce then add the fish pcs ( abt 4 med mackerels) . Cook for 2-3 mins n then turn over ... Let masala coat frm all sides. U can make with king fish n pomfret also.

Anjal(Sheer Fish) Green Masala Fry

Anjal(Sheer Fish) Green Masala Fry - Shraddha Ashwin Prabhu

Recipe:

Anjal(king fish)-6pieces
green chilli-10
onion 1
garlic-8 cloves
ginger -1/2inch
turmeric pwd-1/4 tsp
curry leaves-5-6
oil. 5-6tsp
coriander pwd-1tsp
garam masala pwd-1tsp
salt to taste.
Method:-clean the fish n keep aside.graind green chilli, onion, garlic, ginger, turmeric pwd to fine paste.add salt while grainding add whole paste to the fish and marinate it for 20-25 min.
Heat oil in a pan spread fish pieces on the pan as single layer.spread curry leaves on the fish.after 3-4 min turn gently to other side one by one with flat spoon.then sprinkle coriander powder , garam masala. n coriander leaves.after few min turn to other side..

Seer Fish And Prawn Rawa Fry

Seer Fish And Prawn Rawa Fry - Rekha Vishwanath Nayak

INGREDIENTS :-Seer fish pieces cleaned & washed - 15
Prawns, cleaned & washed - 50
sooji rava - as needed
oil for deep fryingTo grind:-
raw rice - a handful
long red chillies - 20
coriander seeds - 1 tsp
hing - little
salt to taste
tamarind - chana size
turmeric pow - 1/2 tspMETHOD:-
1. Grind red chillies+coriander seeds+ hing+ salt+ tamarind +turmeric pow+a handful of raw rice.(rice shud b soaked in water atleast for 10 mins) Grind to a smooth paste with very little water.
2. Then coat this paste to the seer fish pieces and prawns & keep them in fridge for 1/2 an hour.
3. Now, roll them in fine rawa/sooji rawa and deep fry.

Visonu Fry

Visonu Fry - Nutan Shenoy-Kini

Grind to a paste coriander seeds few methi seeds hing red whole dry chillies n salt. Marinate the fish with this masala. I have added lime-juice too. Keep aside. Coat with rice flour n rawa in 50-50 ratio. Refrigerate for 20 min. The fish pieces will moisten. Recoat with the flours n tawa fry with oil.

Nogli Fry In Turmeric Leaves

Lady Fish(Nogli) Fry In Turmeric Leaves - Vidya Nayak Shenoy

Recipe:

Masala : Coconut + raw red chillies + tamarind + coriander seeds + ginger + garlic + turmeric+ salt.. grind to a fine paste n mix in coconut oil apply to the cleaned fish n marinate for 1/2 hr..Heat kadai add one 1tbsp oil n place the turmeric leaves n carefully place the fish cover again with the leaves n cover with a lid .. cook on slow heat...

Tilapia Fish

Tilapia Fish - Brenda Shenoy

Tilapia Fish - 1 cut into 4-5 pieces 

Onion - 1 medium chopped
Tomato (Sliced) - 1 medium
Garlic(Minced) - 1tbsp
Ginger - 1 tsp chopped
Green chili - 1 chopped(you can add more according to your taste)
Turmeric powder - 1 tsp
Red Chilli Powder - as per taste
Garam Masala Powder - 1/2 tsp
Cumin Seed - 1/2 tsp
Cilantro (Chopped) - For garnishing
Mustard oil - 4tbsp
Salt - 1 tsp
Warm water - 1 cup

Marinate the fish with some salt & turmeric and keep aside for 15 mins.Heat oil in a pan and fry the fish till golden brown and keep aside. Now in the same oil add cumin seeds and fry till splutter then add the chopped onion, salt and fry till the onion becomes golden brown. Now add the chopped chilies, garlic & ginger and fry for 1 min and then add red chili pwd, turemric, garam masala pwd & tomato and simmer the heat and cover it. When the tomatoes will be pulpy open the lid, higher the heat and stir fry the masala till oil comes from the masala.
When oil starts coming from masala add the fish and fry for some time and then add 1 cup of warm water and let the masala cook along with the fish for 5 mins and the gravy should be thick.
When the gravy becomes thick put the fish along with the thick gravy in a serving plate and garnish with chopped cilantro.

Tomato Garlic Fish Curry

Tomato Garlic Fish Curry - Poornima Porchelvan

Ingredients:Fish - 8 to 10 medium sized pieces (with less bones)
Tomato - 3 medium sized
Tamarind - 1 small gooseberry size
Garlic - 10 cloves (chopped)
Green chillies - 2
Kasuri methi / Dried fenugreek leaves - 1 tbsp
Kashmiri redchilli powder - 1 ½ tsp
Corriander powder - 1 tsp
Turmeric powder - ½ tsp
Fenugreek seeds - 1 tsp
Cashew nuts - 7 to 8 no.
Oil - 1 to 2 tbsp
Salt - to taste


Directions:Clean the fish and keep aside.
Boil tomato and cashew nut in water until tomato becomes soft. After it cools down, peel the skin of the tomatoes and grind it along with cashew nuts to a smooth paste. Keep aside.
Soak the tamarind in a cup of water. Extract the juice and keep aside.
Take a wide kadai; add oil and season with fenugreek seeds.
Once it splutters, add tomato cashew puree, splitted green chilles, all spice powders and tamarind extract. Allow to boil till the raw smell goes; once oil leaves the sides of the pan, add chopped garlic, salt and fish.
Cover and simmer for 5 minutes or until fish is tender.
Then add kasurimethi and give it a thorough mix (be careful not to break the fish). 

Switch off the gas; close with the lid to enhance the taste and allow it to rest for some time .
Serve hot.


Note:Adjust the water quantity and spice level according to your taste.
Chop garlic into bite sized pieces.
King fish or any fish with less bones / fish fillets are suitable for this gravy.
You can also substitute almonds for cashew nuts. If you are using almonds; soak in warm water, peel the skin and use.

Basa fish fillet fry

Basa Fish Fillet Fry - Tanushree Aich

Recipe:

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
2 teaspoons chilly powder
5cm piece fresh ginger, peeled, grated
2 garlic cloves, crushed
Salt & ground black pepper
1 lime, rind finely grated, juiced
Basa fish fillets
1 1/2 tablespoons oil
1 bunch coriander

Combine the cumin, turmeric, chilly, ginger, garlic, salt and pepper in a small bowl. Add 2 tablespoons of lime juice and mix well.
Spread the turmeric mixture over both sides of each fish fillet and place in a shallow glass or ceramic dish. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).
Brush a barbecue plate or large frying pan with the oil and preheat on medium-high. Add fish and drizzle with the remaining lime juice. Cook for 4-5 minutes each side or until the fish flakes when tested with a fork.
Serve with salad & lime wedges n garnish with finely chopped coriander!

Pomfret And Lady Fish Rava Fry

Pomfret And Lady Fish Rava Fry  -  Anitha Mallya Prabhu
Recipe:
Hing, chilly pwd salt applied and coated with rava. newspaper aanthu rava gaali place the marinated non veg or veg, in the centre and hold the paper with both hands and gently sway till the coating is even.

Prawn Ghee Roast With Kundapur Masala Powder

Prawn Ghee Roast With Kundapur Masala Powder  -  Priya r Shenoy

Recipe:

You can also make Chicken Ghee Roast/masala fried fish/egg with that powder. Kundapur masala powder can be prepared at home and stored in air tight container in a fridge. 

Recipe for Ghee Roast: 

1. Marinate 1Kg cleaned jumbo prawns with 2 tbsp thick curds, little turmeric powder, pepper powder and salt for 2-3 hrs. 

2. Heat 10Ml refined vegetable oil. Fry the marinated prawns till tender and dry. Remove and keep aside. 

3. To the same pan, add 20 ml oil and fry 1 tsp garlic paste, 6 Tsp of Kundapur masala mixed with 20Ml extract of one lemon sized ball of tamarind in water. Add salt to taste. 

Add little Kashmiri chilli powder or red chilli powder if necessary. Fry till oil leaves the sides. 

Add the fried prawns, mix well and then add 1Tbsp ghee. Allow to sizzle for 3-5 mins on slow fire. Mix well, transfer to serving bowl, garnish with a handful of chopped coriander leaves and serve with lemon wedges. 

Kundapur Masala Powder Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine' 

Ingredients: 

1. 500Gm Red Chillies dry(Byadgi) 

2. 250Gm Coriander Seeds 

3. 3Tablespoon Peppercorns 

4. 1 1/2 Tablespoon Methi Seeds 

5. 4 Teaspoon Haldi Powder 

6. A handful of Garlic Flakes(Optional) 

Method: Roast and pound all the ingredients except Garlic which has to be added last without peeling the skin. Cool and store in an air tight container. 

Recipe:Kudpiraj's Garam Tawa

Fish Ball

Fish Ball - Vrinda Shenoy
Recipe:

2 cans tuna
500g Breadcrumbs
Garlic
4 fresh chills (finely chopped)
Chilly powder 2tsp
Lemon
1 egg
Water
Olive Oil
Take 2 cups of water with lemon zest, lemon juice, chilli powder, chilli, salt, pepper, egg and finely chopped garlic – then whisk. When the seasoning is nicely combined add in all the tuna stirring to make a paste like consistency. Finally add the Breadcrumbs which should make the mixture turn to a type of dough.

Preheat the oven to 180ºc and grease a baking tray lightly with Olive Oil. Roll the tuna mix into small balls using the palms of your hands and place apart on the tray. Bake for 25 minutes, until light brown and crispy on the outside. Serve hot or cold – though particularly nice hot with salad and a wedge of lemon!

Punjabi Style Surma/King Fish Fry

Punjabi Style Surma/King Fish Fry - Preethi Baliga

Recipe:Punjabi fish fry is an authentic style preparation of the fish fillets unlike south indian style.Here fish is well coated in the batter of Gram flour ,curd and egg ,where as in south india rice flour or rava is used for the coating the fish.It is one of the favorite recipes from Punjabi cuisine,ready to spread its aroma all over.


Ingredients:5-6 Surma/king fish/anjal ,1 cm thin slices
1/2tsp turmeric
1tsp lemon juice
1tbsp Mustard oil for the marinade
1tbsp ginger garlic paste
1/4 cup hung curd
3tsp red chilly powder
1/2tsp Garam masala
1cup Besan/Gram flour
1/2tsp Ajwain/carom seeds
1 Egg lightly beaten
Salt to taste
Oil for frying
Chat masala as per tasteMethod: 

Wash and clean the surma slices and make them dry and keep aside
Add red chilly powder,Garam masala,Crushed ajwain,ginger -garlic paste and salt to the gram flour,mix it well.
Add curd ,mustard oil and egg beaten to the same besan mixture and make a thick paste.You can sprinkle little water if needed,but the consistency of the batter should be thick so that fish could coat properly.
Now add the pieces of fish in this mixture and nicely massage each pieces of fish with this besan batter.
Let it marinate for 10-15 minutes in this batter.
Heat oil in a pan and Shallow fry all the pieces on both the sides till golden brown.
Sprinkle some chat masala and Serve hot with onion and lemon slices.
Chef's tip:

You can use water instead of egg for the batter.
If you want to make fish more crispy then deep fry the fish in hot oil instead of shallow frying.
YOU can also try this same batter with pomfret or any other fishes of your choice.

Fish Chilly

Fish Chilly - Maya Prabhu


Recipe:
Add salt and freshly ground coarse pepper powder to 250 gms of hamour fish cubes(bite size)according to your taste..then add one egg white, 1-2tbsp corn flour and mix well..deep fry these fish pieces for 2-3 mins in medium heat..keep it aside.

Take oil in pan..add chopped garlic(6-7 cloves ), 1 inch chopped ginger,1 tsp coarsely ground pepper, 1 green chilly slit, 1 diced bell pepper and saute for few mins..then add 1tbsp soya sauce, 1/2tsp vinegar and salt to taste. Add fried fish pieces to it, mix well and cook for few mins, garnish with sesame seeds(optional) and serve hot....

Crisp Sole Fish Fry

Ingredients:Sole fish- 4-5
kashmiri chilly powder-4tsp
turmeric-1/2tsp
asafoetida -1/2tsp
salt to taste
rava-1/2 cup
maida-1tbsp


Method: 

remove the skin and clean the fish and then make some slits to absorb masala.apply salt ,turmeric, asafoetida,chilly powder and keep it for 1/2 hour Mix maida & rava . now dip the marinated fish in rava-maida mixture. shallow fry the fish with a tbsp of oil.
serve with twist of lemon.

Kaney Fried In Plantain LeavesAnd Deep Fries

Kaney Fried In Plantain Leaves And Deep Fries - Preeti Baliga

Ingredients:

lady fish-1/2kg
chilly powder 3tsp
turmeric(haldi)-1/2tsp
ginger garlic paste-2tsp
salt to taste
maida-1tbsp
rava-2tbs
lemon juice-1tsp

oil for deep frying and plantain leaves for shallow frying.
cut and clean the fish.Apply some salt,chilly powder,ginger-garlic paste,turmeric & lemon juice.keep this for 30 mins .
1st Method

Take one small piece of plantain leaf and rap the fish coated with maida-rava mixture.
Heat a pan and place the fish with plantain leaf directly over the pan. Fry fish on low flame,cover it with a lid.
After 2-3 mins turn the fish and fry again for 2mins on the other side.
Serve hot Note:no need to worry if the leaf slightly burns while frying...just sprinkle some water over the banana leaf.method 2;
Coat the marinated fish with maida-rava mixture.
Heat oil in a deep frying pan and fry till golden brown,turning over once or twice.