Easy chettinadu fish fry -Mackerel (South Indian)

 

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Ingredients
Mackerel ( Or any fleshy fish) – 8 pieces                        click here for Chettinadu sheer fish fry
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on a hot tawa until the color of urad dal and chana dal turns brown. Roast on a medium flame and do not burn the masalas. If you burn the masala, that’s the end of the show! 🙂

Chana dal – 1 tbsp
Urad dal – 1 tbsp
Black pepper corns – 3/4 tbsp
mustard seeds – 1 tspn
Curry leaves – 2 strands
Salt – very little ( as u have marinated the fish with some amount of salt earlier)
After roasting, Powder the masala using a mixie .

  1.  Now roll the marinated fish pieces in the ground masala and leave aside for 5 minutes before shallow frying on a hot tawa.

Looking for more easy yet exotic fish ,prawns, crab recipes?click here 

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Quick Prawn spicy dry fry on Tawa -Low calorie

Wondering what to cook with those lovely prawns you have in the kitchen? Not too much time to spent on the recipe? Here is a recipe which will help you to make the best of your time as well as your lovely prawns!Easy to marinate…Just a little oil to cook…Healthy …Superb taste… Quick cooking method… What else you need?!
Cuisine                                       Indian
Dish                                            Snack party
Cooking time                           5 to 6 minutes
Marination time                     15 to 20 minutes

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Here’s what you need.

Dewained clean prawns

Turmeric powder

Red chilli powder

Coriander powder

Lime juice

Salt

Rice flour

Oil

500 gms

1 teaspoon

1 table spoon

1 /2 table spoon

1 table spoon

To taste

1 table spoon

2 to 3 table spoon ( For frying on the tawa/pan)

How to fry – Follow the easy instructions.
1. Marinate the prawns in all the mentioned ingredients except rice flour for 20 minutes.
2. Heat Tawa/pan in high flame and pour 2 table spoon oil on it. Quickly add the rice flour to the marinated prawns and mix well.Now reduce the heat and place the prawns one by one on the Tawa.
3. Cook for one minute and bring the flame to high for the next one minute.Turn the prawns and repeat the same procedure.Add 1 table spoon oil incase you feel the need .
5. Make sure the prawns are crispy .
Enjoy!!!

Looking for more exotic prawns or sea food recipes?    Check out my sea on my table menu.

Malabar Crab Roast -Kerala seafood delicasy-Step by step method

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Malabar is a land of great sea food  recipes. It’s the northern part of Kerala which is rich in sea food cuisines and fish from backwaters as well as Arabian sea !I am currently living in Jammu where fresh seafood is available only in my dreams. My hubby , seeing my depressed state without sea food , got me around 10 kgs of sea food items from Delhi on his return flight. How he got it packed and delivered safely to my kitchen is another story which is kinda romantic too!   😉  Now I have lovely prawns, mackerels and anchovies in my freezer.Guess who is the happiest woman on earth today!!!    😀
I decided to cook some crabs at the first go. This is an easy roast which left us licking the fingers . here I’ve added pictures of step by step method to create this great yet simple dish in your kitchen.

Recipe
Serves 4
Cooking time 20 minutes
Cuisine South Indian/Kerala/Malabar
Ingredients
Medium sized crabs                                                             – 5           (around 1 kg)
Turmeric powder                                                                   – 1 teaspoon
Kashmiri red chilli powder                                                 – 1 table spoon
Coriander powder                                                                  – 1 table spoon
Black pepper powder                                                            – 1 table spoon
cumin seeds                                                                             -1 teaspoon
Fennel seeds                                                                             – 1 teaspoon
Grated coconut                                                                         – 1/2 a coconut
Ginger crushed                                                                          – 2 inch
curry leaves                                                                                – 4 strands
coconut oil                                                                                  – 4 table spoon
Elaichi powder                                                                          – 1/2 table spoon
Sugar                                                                                            -a pinch
salt                                                                                                -to taste

 

  1. Cut the crab into pieces. Marinate the pieces in turmeric, red chilli , coriander and black pepper powders for 30 minutes.

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2.Now heat some oil in a wok, and add roasted coconut, cumin and saunf to it. Roast until the coconut turns brown. Add some water  and crushed ginger to this and grind to a smooth paste using mixie.
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3. Add the marinated crab into a wok and cook on high flame for 5 minutes. Add additional water only if required. Crabs lose some water from it’s body while marination. Never waste that water as it is very essential for the flavor.

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4. Once the crab colour changes, be sure that the meat is cooked. Now add the ground masala to it and mix gently. Add salt as per your taste and cover and cook for the next 3 minutes. Now open the lid and and mix gently on high flame to give it a roasted finish.Add elaichi powder and a pinch of sugar at this stage.Add curry leaves and 3 table spoons of oil (preferably coconut oil) and keep roasting for 2 more minutes. Be gentle do not spoil the crab meat by vigorous ladle movements.
5. Switch off the flame when the gravy is completely dry. Serve hot with rice. Enjoy! 🙂

Kerala Karimeen Pollichathu (Pearl Spot )Seafood special.

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DSCN6993 I’ve got friends from almost all the states of India and I had been asked this one question by most of them who were planning to visit Kerala, ” Sari, tell me one sea food delicacy which should never be missed out while tasting Kerala cuisine” . My answer was and will always be ” Karimeen Pollichathu”. This dish is prepared using Pearl spot fish ,marinated and then covered in banana leaf and baked on hot plate/tawa. Once you open the banana leaf after cooking process, the tasty juices run through your fingers leaving a heavenly aroma. Recently, one of my best friends had visited Kerala. He also had a great time in Kerala but this one thing he told me helped me in observing my own state’s food industry practices. According to him, there is no breakfast served after 10.30 am. In fact, eating out at Breakfast has not become a part of Kerala culture.His statement made me wonder why Kerala is not serving breakfast even after owning the maximum number of breakfast items in the country. Lunch and dinner is served lavishly. I told him that may be the place he visited did not have many breakfast joints and a generalized opinion about it may not be correct. My home town ,Payyanur has many breakfast serving restaurants. Bombay Hotel is the best of all of them.

Okay, let me come back to pearl spot. Karimeen is largely found in the back waters of Kerala and Karimeen pollichathu is a christian delicacy. With time, the recipe has been absorbed into every family and has become an integral part of Kerala cuisine.I thank god for letting me live next to  this beautiful back water area. My home town is blesses with a part of river, sea and back waters. So the choices i get to for picking a fish for lunch is lavish.  🙂
Ingredients
Pearl spot fish/Karimeen – 3 nos
turmeric powder – 1 tsp
Red chilli powder – 1 tbsp
Black pepper powder – 1 tsp
Green chillies chopped – 1 tbsp
garlic finely chopped – 2 tbsp
ginger finely chopped – 2 tbsp
Small onions – finely chopped – 2 cups
tomatoes finely chopped – 1 cup
Curry leaves – 3 strands
Lemon juice – 2 tbsp
salt – to taste

Method
1. Clean the fish and make incisions on it using a sharp knife. Marinate the fish in some turmeric powder,red chilli powder, black pepper ,lemon juice and salt for at least an hour.
2. Shallow fry the marinated fish on hot plate /tawa for few seconds. Take care not to break the skin of the fish while frying.Keep aside.
3. Add some oil in a kadai . Fry the onions, finely chopped ginger,garlic, green chillies and tomatoes in it.Add some turmeric,red chilli and pepper powders and saute for 2 minutes.
4. Take a banana leaf ,big enough to cover a single fish with it as shown in the pic. Spread some sauted masala,step 3, in the middle of the leaf.Now place the half-cooked fish on top of this masala. Now again spread some more masala on top of the fish. Cover the fish with the banana leaf . Use thread to tie a knot around the cover. 🙂
5. Heat a tawa and add 2 tbsp oil . Now place the covered fish on top and cook on low flame for 10 to 12 minutes or until the leaf turns light brown.
6. Turn the side and cook on the other side of the fish using the same procedure.
7. Serve hot as a starter or with rice, roti and any kind of breads. Enjoyyy!

Golden fried prawns.

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Today my mind is so blank and I don’t know what to write about these delicious prawns. Just one thing to say, ‘ Eat them straight out of the pan”.
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These prawns are excellent starters for your evening get togethers. But do not fry and leave it for eating afterwards as they tend to get soggy soon. 🙂

Cooking time      10 minutes
party snack
serves                 3
Ingredients

Prawns  – 350 gms
Egg white – 2
sugar – one pinch
salt – to taste
oil – 1 tspn for batter , and for deep frying too
cornflour – 1 tbspn
Maida/all purpose flour – 3 tbspn
Baking pdr – one pinch
Method
Mix all the ingredints in a large bowl and beat it for 5 minutes using a whisker or fork.Leave the batter in the fridge for 10 minutes. Dip the prawns one by one in the batter and deep fry in the hot oil in a kadai.Serve super hot with red chilly sauce.
Need more easy prawns recipes? Check out here Prawns

More awesome sea food recipes can be found in this blog.

Kerala style Prawn and raw mango curry (Cheemmen manga curry)

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Many of my friends and blog followers ask me about my much visible inclination towards sea foods . There is just one reason behind it Sweethearts and that is me being native of a very beautiful coastal area in Kerala. I grew up eating fresh seafood and rice as a staple diet. After getting married to a guy who keeps showing me different corners of the country in every 2 years, I kept on trying out new sea food dishes from those places too. Sadly, last 3 years in Assam was an exception as sea food was very rarely available there. Locals in Assam relish fresh water fish but I couldn’t develop a taste for it. Now I’m living in Hyderabad where sea food is in plenty. So I’m feasting myself with all the sea food I was craving for. 🙂

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This prawn curry is a simple Kerala preparation where raw mango is used to bring that sourness to your dish. It is purely a coconut based gravy and here I’m gonna tell you how to make it.Have a look! 🙂
Ingredients
Dewained clean prawns medium-sized – 200 gms
freshly grated coconut – 1 cup
Cumin seeds – 1 tsp
red chilli pdr – 1 tbsp
turmeric pdr – 1 tsp
raw mango cut into small nail sized pieces – 1/2 cup
onion – one small
method
1. In an earthen pot /wok /kadai add chopped mangoes,turmeric pdr ,red chilli pdr and salt. Add 1 cup water to it and cook in medium flame till it gets tender.
2. Add prawns to this and boil for 2 minutes

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3. Grind coconut and cumin seeds in mixie to a fine paste. Keep it ready before hand to avoid delay in adding to the gravy.
Prawns should not be over cooked as it becomes rubbery due to over cooking.
Mix gently using a spoon and cook it in slow to medium flame for 2 to 3 minutes.Switch off the flame .
5. Heat one table-spoon oil in a small pan and fry onion till it turns dark brown. Add this along with the oil on top of the gravy. Mix gently just before serving
Goes great with rice. Enjoy! 🙂

Garlic Cheese Baked fish

This dish is dedicated to all the loving hearts out there! Happy Valentine’s day! Celebrate your love and life!!! 🙂
I’ve baked sheer fish in cheese and some spices to suit indian palettes .It’s creamy, tangy and mildly spicy too…

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Wooooohooo!!!!! This fish will melt in your mouth!

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Ingredients
Sheer fish fillets – 1 ( APPROX 150 gm)
Cheese grated – 4 tbsp
Butter – 1 or 2 tbsp
refined oil – 1 tsp
Honey – 1 tsp
Lemon juice – of one small lime
bread pieces – a hand ful
Black pepper powder – 1 tsp
Red chilli flakes – 1/2 tsp
Onion- 1 medim (Thickly sliced)
Garlic – chopped – 1 tbsp
salt – to taste

Method
1. Marinate the fish in black pepper, lemon juice ,garlic, chilli flakes and salt for 30 minutes. Rub the ingredients nicely on the fish using fingers.
2. Place the marinated fish in an oven friendly dish. Arrange the bread pieces on top of the fish. Next layer will be cheese.Pour the refined oil over the fish and finally place the butter cubes on top of the layers.
3. Saute the onions in some butter for few seconds. Add some of the onions on top of all the layers on the fish.Pour honey on top.
4. Bake the dish for 15 minutes on 200 degree celsius.
5. Serve it hot with any stir-fried rice.
How to make stir-fried rice?
You still have some left over onions in the pan. Add 1/2 sugar and some salt to it. Add chopped capsicum and spring onions and saute for 1 minutes. Now goes in the boiled rice and chilli flakes. Give it a nice mix and your stir fried rice is ready to eat.
Serve it to the love of your life with your whole heart! Have a romantic day!!!

Chettinadu spicy fish fry

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Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with freshly ground masalas.Today i’m going to fry my sheer fish in chettinadu masalas. It’s simple and delicious. I want every sea foodies out there to try this recipe. Trust me, it’s worth it!

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My family just loved it! And I caught myself licking my fingers while tasting it 😉

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Ingredients
Sheer fish ( Or any fleshy fish) – 8 pieces
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on a hot tawa until the colour of urad dal and chana dal turns brown. Roast on a medium flame and do not burn the masalas. If you burn the masala, that’s the end of the show! 🙂

Chana dal – 1 tbsp
Urad dal – 1 tbsp
Black pepper corns – 3/4 tbsp
mustard seeds – 1 tspn
Curry leaves – 2 strands
Salt – very little ( as u have marinated the fish with some amount of salt earlier)
After roasting, Powder the masala using a mixie .

3. Now roll the marinated fish pieces in the ground masala and leave aside for 5 minutes before shallow frying on a hot tawa.
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4. Turn the sides of the fish and fry on medium and low heat alternatively till it’s cooked nicely. IT may take around 3 minutes to fry on one side.
ENJOYYYY HOT!

Tips
Urad dal/ Uzhunnu parippu/split black gram
Chana dal/ kadala parippu/split bengal gram

Netholli fry

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Good source of Omega 3 ! Fight the heart ailments and metabolic disorders with daily does of Omega 3. As some wise person said, ” Good things come in small packets “.Well, it may not be correct always but at least absolutely correct in this fish’s case. So go ahead and eat healthy!!
Ingredients
de scaled and washed Netholli – 250 gm
Red chilli pdr – 1 tbsp
turmeric pdr – 1/2 tsp
salt- to taste
lemon juice – of half lime (optional)
oil – 2 to 3 tbsp for shallow frying

Method
1. Marinate the fish in a good mix of all the above mentioned ingredients and leave it aside for 20 minutes.
2. Shallow fry on a flat Tawa/pan on medium heat till it becomes crispy.
3. Eat as a starter or with your daily meal.
4. You don’t need to take out the thorn while eating as they are very soft and chewable.Good source of calcium too.

Mangalore rava fry (King fish) Low oil usage

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Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. 🙂 Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Ingredients
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
Method
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish pieces in turmeric pdr, salt, ginger garlic paste,lime juice and 1 tsp oil for 10 minutes.
3. Apply the thick rice flour paste which you had already prepared on each fish piece with ur fingers. Make sure that the pieces are coated nicely with the paste.
5. In a flat plate, mix some rava with salt and red chilli pdr. Now, take each fish piece and place it on the rava and coat nicely on both sides by turning the sides of the fish.
6. Now leave the coated fish pieces in the refrigerator for 30 minutes. (Very Important step)
7. After 30 minutes, shallow fry the fish pieces on a tawa using 2 to 3 tbsp oil. Add oil if you feel the need of it in between the cooking process also.Turn the sides of the fish and fry on each side on medium and occassionaly low heat to get a crunchy feel.Serve hot as a starter or as a side dish for roti, rice or anything you like.

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