Fish Curry

• 1/2 coconut grated (1 cup)
• 1 tomato
• Small piece of ginger
• 1 string of curry leaves
• 1 tbsp chilli powder or 3 dry red chilli
• 1 small tamarind 
• 1/2 tsp turmeric powder
• 1/2 tsp methi seeds

• Grind the above ingredients into a fine paste with half cup of water.
• Heat a clay pot.
• Add the grind paste and let it heat in a small flame.
• Let it boil.

• Fish 4 or 5 pcs (king or black pompfret or few prawns )
• Few pcs of raw mango(optional)
• 2 green chillies sliced

• Add the fish or prawns into it.
• Add the mango and the chillies into it.
• Let it cook
• Remove from the flame 

• 3 small shallots chopped
• few curry leaves
• 2 tbsp coconut oil

• Heat 2 tbsp oil, add chopped shallots into it and fry.
• Add curry leaves 
• Remove from the heat.
• Add the tempered into the curry.
• Close the lid and keep it aside for few minutes.

Enjoy Cooking

S

Quick Prawn Biryan

•  1 onion
• 1 tomato
• 2 tbsp oil +2 tbsp ghee
• 1 small piece cinnamon
• 1 bay leaves
• 3 cloves.
• Heat oil and ghee in a pot.
• Add cinnamon, bay leaves and clove.
• Add sliced onion into it. 
• Once the onions turn transparent and soft , add tomato.
• Cook in slow flame until it becomes very soft.

• 1 small ginger
• 6 garlic clove
• 5 green chillies
• 2 small onion
• 2 tbsp curd
• Grind the ginger, garlic, green chillies and small onions together.
• Add into pot and fry for few minutes.
• Add the curd.
• Cook for few minutes.

• Strings of curry leaves
• 1 tsp coriander powder
• 1 tsp jeera powder
• 1 tsp garam masala
• Add coriander, jeera and garam masala powder.
• Saute it for few minutes
• Add the curry leaves.

• 9 to 10 leftover fried prawns (over marinate prawns with chilly paste with a tbsp oil, air fry it )
• Cut the prawns into small pieces.
• Add 1/2 cup water.
• Let it cook in small flame for few minutes.

• 2 glass of jeerkasala rice
• 4 glass of boiled water
• 2 tbsp ghee
• Add boiled water into it.
• Add the washed rice into it 
•  Add salt to taste.
• Add the ghee.
• Cook in slow flame.
• Once the water is absorbed, turn the flame off.
• Cover a banana leaf or foil on top  and leave it for sometime before serving.
• Serve with raita and papad.

Enjoy Cooking

S

Prawns Fry

( Mom's recipe)

Ingredients for the paste:

• 2 cup dry red chili
• 50 grams ginger
• 50 grams garlic
• 1 lime size tamarind

 Method for the paste: 

• Grind all the ingredients with salt  and water to a fine paste.
• One can preserve this paste  in the refrigerator.

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For the fry:

• Heat the oil , add the chili paste into it and fry for few minutes.
• 2 tbsp chili paste 
• 4 tbsp of oil/ghee

• Add the prawns and curry leaves and fry well.
• 250 grms prawns
• string of curry leaves

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Enjoy Frying

S

Prawns Adukkoroti

(Prawns Layered Rice Chapati)

• 200 grams Basamthi Rice
• 200 grams Boiled rice
• 3 tbsp coconut powder or 1/2 coconut grated
• ghee or oil
• salt to taste

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For the Prawns Masala

• 400 grams prawns
• 1 onion medium chopped
• 1/2 tomato chopped
• 1 tbsp ginger and garlic grated
• 1 tsp tumeric powder
• 1 tbsp chilli powder
• salt to taste

Method  for prawns masala:

Heat the oil.

Add the onion and fry till the onion is lightly browned.

Add the tomato and fry for few minutes more.

Add the ginger and garlic and fry for a while.

Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.

Then add 1/2 cup of water and coriander leaves.

Cook until the water is absorbed.

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Clean and soak both rices together in cold water for 4 hours.

Wash and drain the rice.

Grind the rice with coconut to a very smooth paste adding a water.

Add  more water to make a thin batter as for the pancakes.

Beat well again.

Take a small vessel and grease it well with 2 tsp ghee or oil.

Pour 2 or 3 tablespoons of the batter into the greased vessel.

Add one spoon of the masala and steam till it is done.

Spread 2 tsp ghee or oil evenly over the cooked layer.

Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.

Add masala again and cover cook till done.

Continue the same procedure till all the rice batter  and masala is used up.

Cook till it is done.

Remove the vessel and cool.

Keep it slightly titled to remove the excess ghee or oil.

Turn onto a plate .

Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.

Prawns Kaka Roti

I am posting this for an event a blogger Magpiesrecipes is hosting. so here this goes to Kerala kitchen. Thanx for hosting such a event. I may be a bit late to post... n this is due to todays's match...!!!

As for the dish... its something we enjoy... the coconut gravy with the pindi( We call it pindi no idea what others call...). 

(Steamed rice dumplings in prawn gravy)

For the rice pindi

2 cups parboiled ponni rice

1 cup of ammis rice powder

3/4  onion

1 tsp fennel seeds

4 tbsp coconut

For the gravy

1/2 kg prawns

3/4 cup coconut

1/4 tsp small jeera

1 onion

1/2 tomato

4 green chilles

1 tsp corinader powder

1 tsp turmeric powder

3 tbsp coriander leaves

2 tbsp oil

To make the pindi:

Soak the rice in hot water for 30 minutes.

Grind it to a coarse paste.

Add the fennel seed,, coconut and onion and just grind it until all is mixed.

But Not a fine smooth paste.

In a large bowl add the rice powder and rice paste.

Knead it .

The rice dough should not be too sticky.

Keep aside for 20 minutes.

Make small balls and steam it in a steamer.

To make the gravy:

Roast the coconut with salt, small jeera, 1/2 onion,  1tsp coriander powder and few curry leaves until light brown.

Once cooled , grind the coconut mix with 1/2 cup water to a fine paste.

Keep it aside.

Heat oil in a deep big pan.

Add onion and tomato  and saute until soft.

Then add green chillies, tumeric, red chillie powder and coriander leaves

Add prawns, 1/4 cup water and cover the lid  cook until prawns are cooked.

Then add coconut paste and boil just once.

Once the pindi is cooled , add them to the gravy.

Warm it until all is mixed.

Prawn Biryani

There are many ways of preparing prawn biriyani. My version is a mix from mangalore and malabar biriyani


500 grams shelled prawns
500 grams basmathi  rice
150 ml ghee (I use 2 tbsp of ghee)
250 grams onion
50 grams green chillies
30 grams garlic
30 grams ginger
1 tomato
1 tsp chili powder
 1/2 tsp turmeric powder
1 tsp gram masala
1 bunch coriander leaves
200 mil oil
1 juice of lime
salt to taste

Method:

Clean and wash the prawns.
Smear on mixture of chili powder, turmeric powder and salt.
Grind the green chillies, ginger and garlic.
Slice the onions.

Heat the oil and fry the prawns  to a light brown colour and remove.
Fry the onion in the same oil till light brown.
Add the ginger, garlic and green chili paste and fry for a few seconds.
Add the tomato, stir well and add 1/2 cup water and salt to taste.
When the gravy is thick, add the fried prawns, lime juice, chopped coriander leaves and garam masala powder.
Stir well, remove from the fire and keep aside.

Pick, wash and drain the rice.
Heat the ghee and saute the 1/2 onion if you need( I don't but my mom does).
Add double the quantity of water and let it boil.
Add rice and salt.
Cook till the rice is done and the water is absorbed.

On top of the masala , I spread the rice since my daughter does not like to have to spicy. In this way you can serve the rice and masala separately.
(My mom n grandma n my aunt's way :Remove half the rice to a pan and spread prawn masala over the rice in the vessel. Spread the rest of the rice over the masala.)

Sprinkle 2 tbsp of rose water mixed in 1 tbsp of lime juice and little gram masala on top of the rice.

Cover with a lid and keep on a slow flame for a few minutes. (Here I also cover with a foil before covering with the lid this really helps for the dum )
Serve hot with coconut chutney and pappad.