Prawns Saaru

My husband loves Prawns. And I love experimenting new recipes. This recipe would go along beautifully with rice.

Ingredients :
Prawns : 1/2 kg (Or 8-10 in no., medium sized)
Grated Coconut : 2 tbsp
Red Chillies : 3
Coriander Seeds : 1 tsp
Byadagi Red Chilli : 2 (for color)
Tamarind Pulp : 2 tsp
Onion : 1 (Finely chopped)
Turmeric Powder : 1/4 tsp
Coconut Oil : 2 tsp
Salt according to Taste

Procedure :
1. Peel and clean the prawns and marinate with turmeric powder and salt, and keep aside for half an hour.
2. In a  deep bottomed pan dry roast coconut, red chillies and coriander seeds till they give out an aromatic smell. Be careful not to burn it.
3. In the same pan heat oil and add the finely chopped onions and cook till they turn brown.
4. Once the roasted coconut powder is cooled down grind it in a mixer with the tamarind pulp.
5. Add this paste to the roasted onion paste.
6. Add water and bring it to a boil. Now add the marinated prawns and cook for 2 minutes (Prawns doesn't take much time to cook)
7. Add salt if necessary. (As you have already marinated the prawns with salt)

Salmon in Coconut Milk Gravy

I loved the unique taste of this fish curry. The flavor of coconut milk just played with my palates for a long time. 

Ingredients:

Onion : 1/2 (Finely Chopped)

Tomato : 1

Oil : 1 tbsp

Mustard Seeds : 1 tsp

Curry Leaves : 5-6

Green Chilli : 2 -3

Marinate fish with :

Coconut Milk : 1/2 cup

Chilli Powder : 2 tsp

Lemon Juice : 1 tsp

Ginger Garlic Paste : 1 tsp

Salt

1. Marinate the fish with ingredients under marinate.

2. In a pan heat oil and temper with mustard seeds, curry leaves and green chilli.

3. Add chopped onions and fry till they turn brown. Now add chopped tomatoes and cook till mushy.

4. Add the marinated fish and cook till it comes to a boil

P.S : The quantity of all the items can be varied. And each time it would be innovative. 

Salmon Kebabs

This is one fish here that I find all around the year in American stores. My experience of buying fish from Indian markets have not been so good here. Every time I have bought fish from Indian markets I have either found a bad smell emanating from them or white goeey stuff come out when I cook them. So I stick to buying fresh Salmon.

Ingredients :
Salmon Meat (After cleaning) : 3/4 cup
Green Chili's : 2
Egg : 1
Onion : 1
Cumin Powder : 1/4 tsp
Coriander Powder : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Black Pepper Powder : 1/4 tsp
Amchur Powder : 1/4 cup
Garam Masala : a pinch
Cilantro : 1 tsp chopped
Salt : according to taste
Oil : To shallow fry

Procedure :
1. Mix all the ingredients in a bowl except oil
2. Make them into small gooseberry sized balls.
3. Flatten them and shallow fry on a tawa.

P.S : I used fresh salmon. Cleaned it up and mashed them with a fork. You can substitute with a canned one.
I have spelled it wrongly in the image.

Kerala Style Prawn's Fry

The simplest Prawn's curry I have come across. And the yummiest. One of my friend had tried this from a blog called kothiyavunnu where there are many other authentic recipes.

Ingredients :
Prawn's : 1/2 kg (Peeled and cleaned)
Coconut Oil : 2 tbsp
Curry Leaves : 20
Rice Flour :  1 tbsp

To marinate :
Shallots : 4 to 5 (Or use a small onion instead)
Garlic : 1 inch
Garlic : 2 -4 cloves
Cumin Seeds : 1 tsp
Dried Red Chilly : 4 to 6 or Red Chilly Powder : 1 tbsp
Turmeric Powder ; 1/4 tsp
Black Pepper Corn : 1/2 tsp
Lemon Juice : 1 tbsp
Curry Leaves : 4 to 5
Salt according to Taste

Procedure :
1. Marinate the prawns after grinding all the ingredients given under to marinate.
2. Keep it aside for 1/2 an hour.
3. Take a pan and heat 1 tbsp oil and add curry leaves. Once the curry leaves starts giving out their fragrance add the marinated prawns and cook for 4 to 5 minutes.
4. You can add rice flour so that the masala of the marinade sticks well to the prawns.Cook till the prawns turn golden brown. Sprinkle the remaining 1 tbsp coconut oil on top.


Notes : 1. Increase or decrease the spices according to your tolerance level.
             2. Take care not to scorch the masala.
            3. Use coconut oil for  the authentic taste.

Lobster Rawa Fry

It turns out you can get an allergy to anything at any point in your life. After coming to US I have turned allergic to prawns and lobster. My hands start itching the moment I touch them.
Hence all the cleaning and touching has to be done by Hubby Darling. The clicks and the recipe is mine. But the cooking is done by hubby dear R.K. I just had to give the correct measurements of all the spices.


Ingredients :
Lobster :1 (Whole)
Red Chilli Powder : 1.5 tsp
Corn Flour : 2 tbsp (White)
Ginger Garlic Paste : 1 tbsp
Asafoetida : a pinch
Salt according to Taste
Rava : To coat
Oil : To deep Fry

Procedure :
1. Wash and clean the lobster and remove it from its shell.
2. The lobster does not have a single piece of bone and hence its easier to slice into thin slices.
3. Make a paste of red chilli powder, ginger garlic paste, corn flour, asafoetida, salt and water. (The paste consistency should that be of our toothpaste).
4. Apply this paste on the lobster and marinate for 1 hour.
5. Now coat this with rava and egg whites and again with rava.
6. Deep fry or shallow fry the pieces.

Prawn Biryani

This mildly spiced beauty captured my heart. Not much of a Prawn eater plus the fact that the hand starts itching the moment I clean lobsters or prawns is a big turn off for me. But the flavor of mild spices definitely attracts you towards it. Prawn lovers are definitely gonna gorge on this. My MIL gave me this recipe which she found on a local Kannada Cookery show called Oggarane  Dabbi.

Ingredients :

Prawns : 15-20
Oil : To deep fry/ to shallow fry
Ghee+Oil : 1 tsp +1 tsp
Basmati Rice : 1 cup (Soak for half an hour)
Onion : 1
Tomato : 1
Ginger : 1 tbsp (Finely Chopped)
Garlic : 1 tbsp (Finely Chopped)
Green Chilli : 3-4
Mint Leaves : 1 bunch/ 1 cup
Coriander Leaves : 1/2 cup
Salt according to Taste


Spices :
Bay Leaf : 1
Cinnamon : 2 (1" pieces)
Cloves : 2-3
Green Cardamom : 2
Fennel Seeds : 1 tsp
Star Anise : 2

Spice Powders :
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Shaan Biryani Masala : 1 tsp

Marination for Prawns :
Lemon Juice : 1 tbsp
Ginger Garlic Paste : 1 ts
Chilli Powder : 1 tsp
Salt according to Taste



Procedure:

1. Add oil in a pan to fry the marinated prawns. I just shallow fry the prawns till they turn slightly white.  (Marinate the prawns for 4-5 hours)

2. In a cooker/tawa add ghee and oil. Put in the bay leaf, cinnamon, cloves, cardamom, fennel seeds and star anise.

3. Once the spices start giving out aroma of spices add finely chopped onions and once they turn slightly pink add chopped tomato.
4. Make a paste out of ginger, garlic and green chilli and add the same after the tomatoes turn mushy.
5. Now add the coriander leaves and mint leaves
6. Add chilli powder, biryani powder, coriander powder and once the spice powders are slightly (be careful not to burn the spice powders ) add fried prawns.
7. Now add the soaked Basmati rice and the required amount of water along with salt.
8. If using the cooker cook for 1 whistle and simmer the flame for 5 min/ if using tawa keep checking the rice to see if its cooked.
9. Serve it hot.

Crab Sukkha

Ingredients :

Crab : 2 leg pieces (Here in US we get large cooked leg pieces; you can use 1kg of normal crabs)
Oil : 1 tbsp
Mustard Seeds : 1/2 tsp
Curry Leaves : 10-12
Onion : 1
Tamarind Paste : Soak a gooseberry sized tamarind ball in half cup of hot water
Salt according to Taste

For Masala :
Coriander Seeds : 2 tbsp
Cumin Seeds : 1/2 tsp
Poppy Seeds : 1.5 tsp
Fenugreek Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Kashmiri Chilli : 8-9
Byadagi Chilli : 7-8
Garlic Pods : 4-5
Grated Coconut : 1/2 cup

Procedure:
1. Clean the crabs and set it aside; Dry roast the ingredients under Masala and grind it into a smooth paste with a little water.
2. In a pan heat oil and temper with mustard seeds and curry leaves.
3. Add sliced onions and fry till they turn pink. Add tamarind paste into it followed by crab (let it cook in the steam).
4. Since mine was cooked I added the paste directly. Add 1/2 cup water and cook for 5 min till the water is dried.