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 .
- 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
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?!
Dish Snack party
Cooking time 5 to 6 minutes
Marination time 15 to 20 minutes
Here’s what you need.
|Dewained clean prawns
Red chilli powder
1 table spoon
1 /2 table spoon
1 table spoon
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 .
Looking for more exotic prawns or sea food recipes? Check out my sea on my table menu.
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. 🙂
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
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!
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”.
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
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
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.
Friday night and party on! Try out partying with these extremely spicy yet mildly sweet ginger flavoured prawns. Party with Prawns!! Sounds so gud! 😉 By the way, it’s an easy to cook quick starter which can be cooked beautifully even by the “Not so good at cooking” types . Dedicated to my “party hard on terrace” friend. Hope u like it.
1.Onion – 1 medium-sized ( Grind to a fine paste in mixie)
Ginger juliens – 1 tbsp
ginger garlic paste – 1 tsp
Dewained washed prawns – 350 gm
sugar – 1 pinch(Optional)
Oil- 2 to 3 tbsp
*2. Red chillie paste – 1 tsp ( Boil and grind red chillies. Make sure they r not very spicy.)
Kashmiri red chilli pdr – 1 tsp
Black pepper pdr – 1/4 tsp
Tomato puree – 1 tbsp
tomato sauce/ ketch up – 1 tbsp
salt – to taste
Soya sauce – 1 tbsp
1. Mix all the ingredients mentioned in number 2 *. Check the salt as soya sauce also cotains some amount of salt.
2. Heat some oil in a wok/kadai . Add the onion paste and saute for 2 minutes. Add ginger garlic paste and saute till the raw smell goes away.Add prawns to it and mix well for 2 minutes.Add some salt now.Now add the number 2 mix of ingredients which you have already prepared into the Wok.Mix very well.Add ginger juliens now.Cook on high heat for about 2 to 3 minutes until all the water content evaporates from the dish.Add a pinch of sugar now and mix well.Roast the dish on slow flame till the time it is completely dry and the prawns look roasted and fried.
3. Enjoy the spicy ginger prawns with your friends . 🙂
And let me know your feed back by your likes and comments here. 🙂