HOT AND SOUR FISH

Recipe Servings: 4

Cooking Time: 30 minutes

Dipped in a mixture of flours, beer and egg whites, fish is deep fried and served with pineapple.

INGREDIENTS:

• 150 gram flour.
• 50 gram corn flour.
• 1 egg white.
• 150 ml iced water.
• 150 ml beer.
• 2 teaspoon  grated lemon rind.
• 750 gram fish fillets.
• 2 – 3 tablespoon extra flour.
• Oil for deep frying.
• 1 tablespoon peanut oil.
• 2 teaspoon chopped ginger.
• 2 teaspoon chopped garlic.
• 8 spring onions – cut into 1'' lengths.
• 2 sticks celery – sliced.
• 3 chopped pineapple.
• 75 ml lemon juice.
• 2 tablespoon soya sauce.
• 75 ml mild, sweet chilli sauce.
• 2 tablespoon tomato sauce.
• 2 tablespoon chopped coriander.

METHOD:

1. Sift flour and corn flour into a bowl.
2. Add egg white, beer, water and rind. Stir till smooth.
3. Toss fish in extra flour. Dip in batter.
4. Deep – fry in hot oil until coloured. Drain.
5. Heat peanut oil in a large pan.
6. Stir in garlic, ginger, spring onions, celery and pineapple. Stir fry for 30 seconds.
7. Add lemon juice and sauce. Season and heat through. Return fish to pan. Serve hot, garnished with coriander.

KEY INGREDIENTS:

Flour, Cornflour, Egg, Beer, Lemon Rind, Fish Fillet, Vegetable Oil, Ginger, Garlic, Spring Onion, Celery, Pineapple, Lemon Juice, soya Sauce, Tomato, Coriander Leaves.Contact now http://www.kadalunavu.com

CHILI CRAB IN BLACL BEAN SAUCE

Recipe Servings: 2

Cooking Time: 30 minutes

Impeccably fried crab pieces served with creamy sauce

INGREDIENTS:

• 1 jumbo crab.
• 2 tablespoon chopped green pepper.
• 2 Tbsp chopped red pepper and red chillies
• 2 Tbsp chopped spring onions
• 2 Tbsp chopped onions
• 2 Tbsp chopped garlic
• 2 Tbsp chopped black beans
• 2 Tbsp oil
• 1 Tbsp water mixed with cornflour

METHOD:

1. Cut and clean the crab.
2. Brush a deep bottomed pan and add the oil and heat on a high flame.
3. When the oil is boiling hot, add the pieces crab and fry.
4. Take the pieces of crab out after 2 minutes or so.
5. In the same pan, add the onions, garlic, green pepper, red pepper, chillies, and the black beans and stir for a few seconds before adding the crab.
6. Continue to cook on high flame while adding a little water.
7. Add about 1 tbsp of water mixed with cornflour to thicken the sauce.
8. After a few minutes of sauteing, take the pan off the flame.
9. Place the crab in a serving platter and dress with the sauce and serve.

KEY INGREDIENTS: Crab, Black Beans, Onion, Garlic, Spring Onions, Bell Pepper, Capsicum, Spring Onion, Cornflour, Vegetable Oil and Red Chili.Order Now http://www.kadalunavu.com

BAKED PRAWNS

Recipe Servings: 4

Cooking Time : 30 minutes

Prawns baked with cheese, mushrooms and wine.

INGREDIENTS:

• 4 prawns
• 15 baby shallots
• 2 tablespoon olive oil
• 5 mushrooms (chopped)
• A small bunch of coriander
• 1 cup cream
• 2 – 3  cloves garlic (shredded)
• 100 ml white wine
• 20 ml brandy
• 50 gram butter
• 20 gram parmesan cheese
• 20 gram gruyere cheese

METHOD:

1. In a pan heat some olive oil. Melt the butter and fry the baby shallots.
2. Grate in some cheese and stir till light brown. Add chopped mushrooms and stir.
3. Add the prawns and mix with the wine and brandy. Saute it and add the cream. Transfer to a baking dish.
4. Grate some parmesan and gruyere cheese and set to bake at 180 degrees for 10 minutes.
5. Take out and garnish with coriander and serve.

KEY INGREDIENTS:

Prawns, shallots, olive oil, mushroom, coriander leaves, cream, garlic, white wine, butter, parmesan cheese, gruyere cheese.

KANYAKUMARI FISH CURRY WITHOUT OIL

Cooking Time: 25 minutes

Recipe Servings: 4

A fish curry made with coconut, tamarind, mild spices and no oil.

INGREDIENTS:

• 1 whole fish (any would do – king fish, sardines etc).
• 1 cup coconut scrapping.
• 1 teaspoon chilli powder.
• 1 teaspoon coriander powder.
• 1/4 teaspoon turmeric.
• 1/2 teaspoon pepper cones.
• 2-3 shallots (or onions).
• Few curry leaves.
• 2 green chillies.
• 2 tomatoes (medium size).
• 2-3 tamarind sticks.
• 1 medium size lemon.

METHOD:

1. Soak tamarind in 1 cup of water.
2. Chop the green chillies, tomatoes. Peel the shallots. Keep all aside.
3. Grind the coconut, chilli powder, coriander powder, turmeric, pepper cones into a paste.
4. Add shallots to this paste and blend grind again to make a coarse paste.
5. Filter the impurities and strain the tamarind water in a bowl.
6. In a pan add the coconut shallot paste, tamarind water, green chillies, tomatoes and salt.
7. Bring it to a boil.
8. Then add fish and curry leaves.Mix well.
9. Let it simmer for about 10 minutes.

KEY INGREDIENTS: Fish, Tamarind, Curry leaves, Coconut, Shallots, Turmeric, Coriander powder, Green chillies, Tomato, Lemon, Black pepper and Red chilli.

STEAMED FISH WITH GREEN CHUTNEY

Recipe Servings : 3

Cooking Time: 35 minutes

A traditional Kokani Malvani recipe. Whole fish stuffed with a peppy paste of coriander, lime, coconut and chillies. Steam delicately and serve with a drizzle of coconut oil.

INGREDIENTS:

• 1 medium size pomfret
• 1 bowl freshly grated coconut
• 1 bowl, fresh green coriander, cut
• 5-6 green chillies or as per your taste
• 10-15 peeled and chopped garlic cloves
• Fresh ginger, 2 inch chopped
• 1 Tbsp lime juice
• Salt-as per requirement
• 1 tsp turmeric
• 2 tsp kashmiri red chilly powder
• Oil for frying
  

METHOD:

1. Clean and gut the fish, don’t cut into the pieces, give 2 deep incisions on it, and cut its belly.
2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside.
3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly. This is the stuffing for the fish.
4. Place the cleaned and gutted fish on a big plate. Stuff green chutney into its belly and in the incisions thoroughly.
5. Carefully wrap the fish in a banana leaf smeared with oil. Cover fully. You can use aluminum foil also.
6. Boil enough water in a deep vessel or idli maker. Place the fish on a sieve and over boiling water. Make sure that the water should be boiling.
7. Cover it and steam it for exactly 5 to 6 minutes. Don’t overcook as fish is delicate and tends to crumble in case of overcooked.
8. Take the fish out. Place it on the plate and gently uncover it. Top with some coconut oil.
9. Note– You can use big mackerel(bangada) and big jumbo prawns as well.

KEY INGREDIENTS: Pomfret, Coconut, Coriander Leaves, Garlic, Turmeric, Kashmiri Mirch, Ginger, Green Chillies, Lemon Juice, Vegetable Oil and Salt. Contact More http://www.kadalunavu.com/

FISH MAYONNAISE

Recipe Servings: 4

Cooking Time: 20 min

Rustle up a meal in minutes with steamed fish dressed in mayonnaise.

INGREDIENTS:

• 650 gram fish fillets.
• 1 tablespoon lemon juice.
• 2 teaspoon salt or to taste.
• 1 tablespoon finely chopped celery (optional)
• 1 cup mayonnaise
• Greens – to garnish

METHOD:

1. Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off.
2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool.
3. When cool, and drained off well (otherwise wipe it lightly), arrange the fish on to a serving dish.
4. Add the celery and 1 tsp salt to the mayonnaise.
5. Cover fish with the mayonnaise, garnish with the greens and chill till ready to eat.
6. Note: You can also flake the cooked fish to tiny pieces and mix the mayonnaise in it and arrange in a neat shape on a serving dish.

KEY INGREDIENTS:Fish fillet, Lemon juice, Salt, Celery, Mayonnaise, Coriander Leaves.Read More

POPCORN CRUSTED FISH FINGERS

Cook Time : 20 minutes + Time to marinate

Tender fish fingers studded with popcorn and bread crumbs and fried crisp.

INGREDIENTS:

·         250 gram fish cut into fingers.

·         1 lemon, juice.

·         1 teaspoon worcester shire sauce.

·         Salt to taste.

·         Pepper to taste.

·         1 cup flour.

·         2 egg, white.

·         1/2 cup bread crumbs.Cook Time : 20 minutes + Time to marinate
Tender fish fingers studded with popcorn and bread crumbs and fried crisp.

INGREDIENTS:
•    250 gram fish cut into fingers.
•    1 lemon, juice.
•    1 teaspoon worcestershire sauce.
•    Salt to taste.
•    Pepper to taste.
•    1 cup flour.
•    2 egg, white.
•    1/2 cup bread crumbs.
•    1/2 cup popcorn.

METHOD:
1.    Marinate the fish with lemon juice, worcestershire, salt and pepper for about 15 minutes.
2.    Roll in flour and dip in the egg white and finally in the popcorn, bread crumb mixture.
3.    Bake or deep fry in hot oil.

KEY INGREDIENTS:
Fish, Lemon juice, Salt, Black pepper, All purpose flour, Egg, Breadcrumbs.

 

PRAWN TIKKA MASALA

Recipe Servings : 4

Preparation Time : 30 minutes

Cooking Time: 45 minutes

Total Time : 1 hour 15 minutes

Ingredients:

       20 – 25 jumbo prawns, deveined and cleaned.

For Marination:

• 1/2 lemon
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1 teaspoon ginger-garlic paste

For Gravy:

• 1/2 cup curd
• 1/4 cup cream (or 1/2 cup milk)
• 2 onions, finely chopped
• Puree of 3 tomatoes
• 1 teaspoon chilli powder (kasmiri chili powder)
• 1 teaspoon salt.
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 tablespoon garam masala powder
• 1 teaspoon ginger – garlic paste
• 1 teaspoon butter
• 2 tablespoons oil
• 1 teaspoon tandoori masala (for color) *optional

Cooking Method:

1. In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.
2. Add prawns and marinate for 15 – 20 minutes.
3. Heat butter in a kadai (pan). Add marinated prawns and cook for about 4-5 minutes until well cooked. Keep aside in another bowl.
4. In the samw kadai, take 2 tablespoon oil and add cumin seeds.
5. When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.
6. Add ginger – garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.
7.  Make a puree of the tomatoes using a blender and add in the kadai.
8. Mix well and cook on low flame for 3 – 4 minutes, until the mixture thickens.
9. Add cream, curd and garam masala. Mix well, keep flame on low.
10. Add cooked prawns, tandoori masala powder and salt to taste.
11. Serve with rice or fresh made naan.

KEY INGREDIENTS:

Prawns, lemon, salt, red puree,kashmiri mirch, turmeric, cumin seeds, garam masala,butter vegetable oil. Order Buy Fresh Seafood Online Kadalunavu.com

PRAWN DRUMSTICK CURRY

INGREDIENTS:

• Prawn – 500 grams.
• Drumstick – 1 long.
• Onions – 2 medium.
• Ginger Garlic Paste – 1/2 teaspoon.
• Tomatoes – 1 medium.
• Tamarind – 1 medium lemon size.
• Chili Powder – 1 teaspoon.
• Coriander Powder – 1 teaspoon.
• Mustard Seeds – 1/2 teaspoon.
• Curry leaves few.
• Salt to taste.
• Oil – 1 to 2 teaspoon

METHOD TO PREPARE:

1. Clean the prawns and let it drain. Soak the tamarind and extract the pulp.
2. Get all the preparation work done and then heat a pan with oil.
3. Once the oil is hot, temper with curry leaves and mustard seeds. Then add chopped onions. Fry till it starts sweating. Then add ginger garlic paste. Fry till it becomes brown.
4. Add chopped tomatoes, fry well till it starts getting soft. Add the salt, turmeric chili and coriander powder. Simmer for 5 minutes.
5. Then add the drumstick and cover with lid. After 5 minutes, remove and add the prawns. Fry for 2 minutes. Add the tamarind water. Cook for 2 minutes. Then add 1 cup of water and bring to boil. Then add the drumstick and cover with lid. After 5 minutes, remove and add the prawns. Fry for 2 minutes. Add the tamarind water. Cook for 2 minutes. Then add 1 cup of water and bring to boil.
6. When the water starts boiling, simmer and cover with lid, cook for 10 minutes.
7. Since processed prawns are used, it doesn't require much cooking time.
8. Serve with Rice, Poori or Roti.

Note:

• Make sure it's not too tangy but right enough by mixing tomatoes and tamarind pulp.

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PRAWN MANCHURIAN DRY

INGREDIENTS NEEDED:

For the Prawns:

·         Prawns – 1/4 kg.

·         Ginger garlic paste – 1/2 teaspoon.

·         Egg white – 1.

·         Maida – 1 to 2 teaspoon.

·         Cornflour – 1 to 2 teaspoon.

·         Salt to taste.

·         Pepper – 1 teaspoon.

·         Vinegar – 1 teaspoon.

·         Oil for deep frying.

For the Sauce:

·         Onions from spring onions – 2 tablespoon.

·         Chopped Ginger -  1 teaspoon.

·         Chopped Green Chilies – 2 tablespoon.

·         Ajinomoto – a pinch.

·         Soya Sauce – 1 tablespoon.

·         Tomato sauce – 1 tablespoon.

·         Corn Flour – 1 teaspoon mixed with 1/2 water.

·         Oil – 2 teaspoon.

HOW TO MAKE THE PRAWN MANCHURIAN:

Ø  Wash the prawns and drain. Just before marinating, wash with vinegar and salt. Drain again.

Ø  In a bowl, add all the ingredients listed under marination and mix well with prawns. Let it sit for 10 minutes.

Ø  Then heat a small kadai and depp fry the prawns till golden brown and drain on a kitchen towel.

For the Sauce:

Ø  Heat a non stick pan with oil, add the chopped onions, greeen chilies, garlic and ginger. Saute well.

Ø  Then add all the sauces and combine well. Finally add the corn flour water and bring to boil. When the sauce turns slightly thick, add the fried prawns and combine well. Finally add the greens of the spring onions and serve hot.

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CHILLI PRAWNS

Preparation Time : 10 minutes

Cooking Time : 45 minutes

Total Time : 55 minutes

Recipe Servings : 3

Juice prawns are marinated in a fiery blend of red chillies and aromatic spices and pan-fried to perfection.

INGREDIENTS:

·         8-10 Prawns.

·         10-12 dry red chillies.

·         4-5 Garlic cloves.

·         1 teaspoon Coriander seeds.

·         1 teaspoon shahi jeera.

·         50 ml olive oil.

·         1 Lemon.

·         Salt to taste.

COOKING METHOD:

Ø  Soak dry red chillies in boiling water for 10 minutes.

Ø  Grind together these soaked red chilies along with garlic, coriander, cumin shahi jeera and salt.

Ø  Add olive oil to this paste and mix well.

Ø  Marinate prawns with this paste and leave aside for atleast 20 minutes.

Ø  Heat a grill pan.

Ø  Add 1 tablespoon olive oil.

Ø  Fry the marinated prawns.

Ø  Garnish with fresh coriander leaves and serve.

Key Ingredients : prawns, olive oil, coriander leaves, coriander, cumin, cumin seeds, salt, coriander powder, shahi jeera, red chillies and garlic. Contact More Fresh SeaFish In Chennai