Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Thursday, January 24, 2019

Nandu Masala Varuval




Ingredients

500 gms Crab
1/4 cup Sesame Seed Oil
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds
5-10 Curry leaves
5 Green Chilies
2 Onion
2 Tomato
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1 tsp Coriander powder
1/2 cup Coconut
1/2 tsp Poppy seed
Cilantro
Salt

Method

  • Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
  • Next add onions and green chilies. Saute until onion softens
  • Next add turmeric powder, red chili powder, coriander powder
  • Then add tomatoes. Cook until oil starts to leave on the sides of the pan
  • Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
  • Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
  • Turn off the heat. Garnish with cilantro 

Tuesday, January 8, 2019

Indian Salmon Fish Fry

Ingredients

250 gms Salmon Fillets, 3-4 inch
1 tsp Red Chili powder
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Garlic powder or Garlic paste
5 tsp Oil for pan fry
Salt 

Method

  1. Mix all the dry ingredients together- red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste and salt
  2. Then marinade salmon with above dry ingredients. Gently rub the fillet with dry rub and set aside for 30 min
  3. Heat a heavy bottomed skillet or flat pan. Add 2-3tsp of oil. Gently place the fillets on the pan. 3-4 pieces. Do not over crowd the pan
  4. Fry for 3-4 minutes on each side on medium heat. Add few drops of oil in each side while frying
  5. Serve hot

Monday, January 7, 2019

Nethili Varuval


Ingredients

500gm Lake smelt/ Anchovy (Nethili) fish
1 tsp Turmeric Powder, divided
1 tsp Red Chili powder
1/2 tsp Onion powder (optional for flavoring) or Onion paste
1/2 tsp Pepper powder
1/2 cup Corn Flour
1/4 cup Tamarind pulp
Salt
1 tsp Rock Salt
Oil for deep fry

Method

Rub fish with rock salt and turmeric. Massage gently. Then wash it with water for 3 times. By using rock salt and turmeric, you can get rid of fishy smell

Mix all dry ingredients together- turmeric powder, chili powder, pepper powder, onion powder and salt
Next, add tamarind pulp  
Mix fish in the masala mixture and set aside for 30 minutes
                             
Heat oil for frying
Add corn flour to the marinated fish and mix well
Gently drop fish to the oil and fry in medium low for 2-3 minutes until it starts to turn reddish brown. Use absorbent paper to drain excess oil
Serve hot

Saturday, May 30, 2015

Vanjaram Meen Varuval


When I am in Chennai, our afternoon meal is never complete without vanjaram (Indo-Pacific King Mackerel)  fish fry. Vanjaram is one of the most frequently used fish varieties in Chennai and quiet expensive too (center cuts are most expensive part of this fish). Most often it is pan fried or shallow fried which is considered as a tablefare and a delicacy in Southern India. 

I call Vanjaram Meen Varuval as the "king of fish recipes". 

Firstly, the fish has to be a steak cut into thin slices. The marinade is made with few ingredients and the fish has to be marinated for atleast 30min to an hours.


Ingredients

500 gms Vanjaram Fish, steak cut into thin slices
1 tsp Ginger-garlic paste
1 tsp Pepper powder
2 tsp Red Chili Powder
1/2 tsp Turmeric powder
1/4 cup Tamarind pulp
2 tsp Oil
Salt

For coating-
1/2 cup Rice flour
1/4 cup Fine semolina (soji)
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1/2 tsp Red Chili powder
Water for batter
salt

Oil for frying

Method

  • Prepare marinade with ginger-garlic paste, pepper powder, red chili powder, turmeric powder, tamarind pulp, salt and oil. Mix all these ingredients into a smooth paste
  • Not apply a thin paste of marinade on both the sides of fish
  • Refrigerate for 30 min to 1 hour
  • Now make a thick batter of rice flour, fine semolina, turmeric powder, pepper powder, red chili powder and salt. Add little water just enough to make a thick batter
  • Heat oil for deep frying
  • Gently drop each fish in oil. Fry on medium high on both the sides until the red color deepens 
  • Drain excess oil using an absorbent paper
  • Serve with freshly cut onions and cucumber

Monday, March 16, 2015

Neyveli Eral Kuzhambu | Prawns Curry


Out five star high protein and low calorie shell fish recipe. Neyveli Eral Kuzhambu (prawns curry) is exceedingly fast to cook. My aunt Geetha Suresh shared this recipe. 
I  bought the shrimps at a local Chinese grocery store and made it over lazy Sunday's dinner.

My husband instantly loved this scrumptious recipe.  The flavors of fresh shrimp taker over other ingredients in the curry. Trust me, I have made shrimp curry with frozen shrimp. It is rubbery and doesn't taste as good as the fresh ones. The condiments and raw spices add a very good taste to the pallet. 

This is the recipe for a good pallet.


Ingredients

500 gms deveined Shrimps
5 tsp Oil
1 stick Cinnamon
4 Cloves
1/2 tsp Fennel seeds
1 tsp Ginger-garlic paste
1 Onion, finely chopped
2 Tomatoes, finely chopped
2 Green chilies, finely chopped
1 Red Chili
3/4 tsp Coriander powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chili powder
1/4 tsp Pepper Powder
3/4 cup Water
Salt
Handful of chopped cilantro

Method

  • Heat oil in a heavy bottomed vessel. Add cinnamon, cloves and fennel seeds. When it starts to sizzle, add ginger-garlic paste, green chilies, red chilies. Stir for few seconds
  • Add onions and saute until it softens 
  • Add tomatoes and cook until it softens
  • Now add the dry ingredients - turmeric powder, coriander powder, red chili powder and pepper powder. Add water and mix well. Cook for 5 minuted until the gravy thickens
  • Now add shrimp and adjust salt as per taste. Mix well until the gravy coats the shrimp. Cook for 2 to 5 minutes
  • Stir with chopped cilantro
  • Serve hot with rice or chapathi

Monday, May 12, 2014

White Bass Puli Varuval | White Bass Fish Fry


Meen varuval (fish fry) is an exotic shallow fried fish from coastal TamilNadu. This recipe is a reminiscent of both flavors and textures. The marinade is a family recipe made from tamarind pulp, rice flour, chili-coriander powder, turmeric and salt. This shallow fried fish is crispy on the outside, juicy and succulent inside. 

This is completely a different recipe from what I have tried before. For this recipe, I used wild caught thinly sliced White Bass fish from Canada which perfectly suited this recipe.   This is a must try recipe for seafood lovers.


Ingredients

10 -12 Thinly sliced White Bass Fillets
Oil for shallow fry

For Marinade
1/2 cup Tamarind pulp (thick extract)
2 tsp Chili-Corander powder
1/4 tsp Turmeric powder
2 tsp Rice Flour
Salt

Method

  • Make a paste of all the ingredients under marinade
  • Apply marinade on fish and refrigerate for 30 minutes
  • In a full flat pan, add 1/4 cup of oil. Place fish on the pan. Shallow fry on both the sides until it turns brown and crisp on medium heat
  • Serve hot with lemon wedges and onion slices

Wednesday, March 26, 2014

Fish Pakoda


A dinner party recipe to cook for a small gathering. This is seafood platter  is crunchy on the outside and moist  inside. 

Any kind of fish can be used to make pakoda like ocean perch, tilapia, salmon, white fish fillet, catfish and so on. 

Long strips of fish is marinated in a spicy batter of corn flour, ginger-garlic paste, pepper and red chili powder which is then deep-fried until it is crunchy.

                       

Ingredients

1 kg Fish fillets (ocean perch, salmon, catfish..)
1 tsp Ginger-Garlic paste
Juice of 1 Lemon
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp red Chili powder
1/2 tsp pepper powder
1 cup of Corn flour
Salt
Oil for deep frying

Method

  • Into a large bowl, mix corn flour, ginger-garlic paste, lemon juice, turmeric powder, coriander powder, red chili powder and pepper powder. Season it with salt. Add little water to make thick paste
  • Apply this spice mix on fish fillet on both the sides. refrigerate for 30 minutes
  • Heat oil for deep frying
  • Gently drop fillets in oil. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
  • Serve hot 


Tuesday, November 12, 2013

Shrimp Pepper Fry | Royalla Vedupu



Shrimp Pepper Fry ~~ A ravishing recipe that calls for a toast !! 

This recipe can be made in less than 20 min. Shrimps are coated with a good variety of spices that tantalizes your taste buds. 


Ingredients

250 gms Shrimps, cleaned and de-veined
5 cloves of Garlic, finely chopped
2 sprigs of Curry leaves
2 Green chilies, Cut lengthwise
3 Shallots, finely chopped
1/4 tsp Turmeric powder
1 tsp Pepper powder
Handful of Cilantro, finely chopped
Salt
5 tsp Oil

Method

  • In a skillet pan, heat oil. When it turns smoky, add garlic, green chilies and curry leaves. Saute for few seconds
  • Then add shallots and saute until it turns transparent
  • Add turmeric powder and mix well
  • Now, add shrimp and pepper powder. Saute in medium heat for 5 minutes. Season with salt and coat the spices all over shrimp. Cook until all the juices is completely reduced 
  • Garnish with cilantro. Serve immediately as an appetizer or as a side dish





Nethili Varuval | Lake Smelt Fritters


Nethili Varuval (or Lake smelt fritters) is a scrumptious sea food delight from the sea. It is coated with spiced rub which is then deep fried. You can eat this fish with bones which is extremely crispy.

In Southern part of India, Nethili (anchovy) fish is picked from  coastal areas  of Indian Ocean. Similar to Nethili, there is an another variety of fish called smelt which is picked in Great Lakes. 

Its a great party appetizer especially when you have guests at home.

Ingredients

200 gms Lake smelt (or) Anchovies 
4 Garlic Cloves, roughly chopped
1/2 tsp pepper powder
1/2 tsp Red Chili powder
Juice of 1/2 Lemon
1/4 cup Corn Flour
Salt
Oil for deep frying

Method

  • Marinate anchovies (nethili fish) with garlic cloves, pepper powder, red chili powder, lemon and season with salt. Refrigerate for 30 minutes
  • Add corn flour to the marinated anchovies
  • Heat oil for deep frying. Gently drop anchovies one by one. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
  • Serve immediately garnished with chopped coriander leaves and onion slices




Wednesday, September 11, 2013

Nandu Thokku | Crab Dry Curry


For those who miss mummy's food, then this is the recipe worth to try for :-) 

Sometimes PG yearns for my mother-in-law's recipes who is an expert cook. So I  learn't Nandu Thokku from my mother-in-law. PG was overjoyed with this scrumptious dish.

The aroma from freshly ground spice paste cooked with crab adds a lots of flavors. This recipe need to be slow cooked so that crab blends well with the masala.

Ingredients

1 Kg Crab

For masala
3 Onions, diced
2 Tomatoes, diced
6 Garlic cloves
Small piece of Ginger
1 tsp poppy seeds
4 Green chilies
1 cup freshly grated coconut
2 tsp Roasted Channa (Daliya)
1 tsp Fennel seeds

For Seasoning
4 tsp Oil
1 tsp Mustard seeds
1 tsp Fennel seeds
1 sprig of curry leaves
1/2 tsp Turmeric
Salt

Method

  • In a heavy bottomed vessel, fry onions, tomatoes, garlic, ginger and chilies

  • Roast poppy seeds separately

  • First make a smooth paste of coconut, daliya, fennel seeds and poppy seeds. Then add sauteed vegetables and grind it

  • In the same dish, heat oil. when it is smoky, add mustard seeds, fennel seeds and curry leaves. When it starts to splutter add the ground masala

  • Add turmeric powder and adjust salt as per taste. Saute in low heat

  • Add already cleaned crab and mix well. Cover the vessel and cook in low heat for 15 - 20 minutes


  • Serve hot with steamed rice



Friday, July 19, 2013

Shrimp Thokku | Yera Thokku | Prawn Thokku

Shrimp Thokku is a full-flavored spicy thick gravy made with seasoned shrimps. This recipe is prepared in Chennai style. My mother -in-law makes this recipe all the time and that's how I learnt it from her. It is onion-tomato based gravy cooked till perfection along with different spices added. It tastes best when served with steamed rice.

If you like crustaceans then this is the recipe you would yearn for!! 



Ingredients

20-25 Srimp, deveined
1 Onion, finely chopped
1 Tomato finely chopped
1 tsp Mustard seeds
1/2 tsp Fennel seeds
1 sprig of Curry leaves
2 garlic cloves, finely chopped
small piece of Ginger, finely chopped
1/2 tsp Turmeric powder
1 1/2 tsp Sambar powder (or)  1 tsp coriander powder & 1 tsp Red Chili powder
Salt
5 tsp Oil

Method

  • In a heavy bottomed vessel, heat oil; add mustard seeds, fennel seeds and curry leaves
  • Add onions, ginger and garlic. Saute until it turns transparent
  • Add turmeric powder and sambhar powder. Give it a toss
  • Then add tomatoes. Saute until oil separates out from rest of the ingredients
  • Add Shrimp and adjust salt as per taste. Cook for 10 to 15 minutes until gravy thickens and shrimp is completely cooked
  • Garnish with cilantro and serve hot with steamed rice or chapathi


Wednesday, July 17, 2013

Fish Biryani | Meen Biryani

Fish biryani is one of the newest recipes that I tried recently. At home, everyone is fond of Biryani and my husband is  greatest critic. So I try to experiment with different kinds of biryani, though the ingredients are similar; but the challenge is with the preparation.

So, for this recipe I chose farm raised Cat fish because they are flavorful, delicious; and most importantly they are easy to work and this fish retains its shape even after cook, also they dont break apart. I like layered biryani and used this concept for this dish too. 


Ingredients

For fish mariantion
1 kg Cat Fish
4-5 Green chilies, cut lengthwise
1 cup Yogurt
1/2 tsp red chili powder
1/2 tsp Coriander powder
1/4 tsp turmeric
Handful of Mint leaves, finely chopped
Salt

For Fish Gravy
2-3 bay leaf
1 stick Cinnamon
2 Cardamom
4 Cloves
3-4 piecesof Javitri
1 Mace
1 tsp Kala Jeera
4 Garlic cloves, finely chopped
Small piece of Ginger, finely chopped
1 Onion, thinly sliced
2 tsp oil | Ghee

For Rice
1 tsp ghee
1 cinnamon stick
1 Bay Leaf
2 Cloves
3 cups of Basmati Rice
4 1/2 cups Water
Salt

For garnishing
1 onion, thinly sliced
1 tsp ghee
pinch of saffron strands
3 tsp warm milk

Method

For the gravy
  • In a large mixing bowl, mix all the ingredients listed in fish marination. Refrigerate for 1 hour
  • In a large pot, heat oil, add bay leaf, cinnamon, cloves, javitri, mace, kala jeera and when it starts to sizzle; add onions, ginger and garlic
  • Add marinated fish to the pot and cook in medium heat until gravy thickens and oil separates out from rest of the ingredients
For the rice
  • In a separate pot, heat ghee, add cinnamon stick, bay leaf and cloves. Add water and bring it boil. Add basmati rice and adjust salt as per taste. Cook in medium heat until rice is completely cooked. 
For garnishing
  • In a sauce pan, heat ghee and add thinly sliced onion. Saute until onions turn brown
  • In a bowl mix milk and saffron strands
For layering
  • In a large pot, first add fish gravy; second- add a layer of cooked rice and spread it evenly; third add fish gravy and some fish pieces, next add rice and spread it evenly. Repeat this step. In the end add fried onions and saffron milk . Cover the pot with a lid. Cook in low heat for 15 to 20 minutes
  • Serve hot

Tuesday, July 16, 2013

Fish Kebab | Meen Varuval

When it comes to sea food, I am always hooked on to fish kebabs. This is the first recipe of sea food which I learnt from my Mom. I got trained by watching my mom preparing this recipe. 

This recipe requires marination. Also, my mom make batter from fine sooji (chiroti rava) that add lot of crunchiness to this kebabs. I have modified my mom's recipe with my sister's recipe where she prepares green masala for marination. I have used only green ingredients for marination like green chilies and coriander.



Ingredients

500gm Ocean Perch Fillet
4 Green chilies
4 Garlic Cloves
small bunch of Cilantro
1/2 tsp Cumin powder
1/2 tsp Pepper powder
1/4 tsp Turmeric powder

For the batter
2 tsp Chiroti rava (fine soji)
2 tsp Rice flour
1/4 tsp salt
1/4 tsp pepper powder
1/4 tsp Turmeric powder

Method

  • Make a coarse paste of green chilies, garlic, cilantro, cumin powder, pepper powder and turmeric powder

  • In a large mixing bowl, add ocean perch fillet and ground spice paste. Adjust salt as per taste. refrigerate for 2 to 3 hours

  • In a small mixing bowl, mix all the ingredients listed for the batter. Add little water.

  • Preheat oil for deep frying
  • Now, apply the batter over refrigerated fish and gently leave it in hot oil. Fry in medium heat until it turns brown
  • Serve hot with red onion and lemon wedges

Monday, July 15, 2013

Meen Kuzhambu | Fish Curry

Cooking fish of different varieties has always been a challenge. Each variety of fish has its own taste and a recipe tied to it. My mother-in-law has been my tutor when it comes to sea food recipes. She cooks sea food recipes without any clinch. 

I have learnt the art of preparing fish curry using my mother-in-law's sambhar powder. I have tried this recipe with different kinds of fish like tilapia, ocean perch, red snapper and white fish fillet. But, cat fish turned out to be the best.  The secret ingredient for this recipe is right proportion of tamarind pulp and sambhar powder. This powder is made with coriander seeds, red chilies, turmeric and curry leaves. It is mostly served with steamed rice.

Tamarind is heavily used in this recipe. This curry tastes best following day, when fish has absorbed all its flavors. In olden times, this curry was prepared in a clay pot and was stored up to 1 week when preserved in right temperature.


Ingredients

1/2 kg Cat fish
1 tsp Mustard seeds
1/2 tsp Fennel seeds
1/2 tsp Fenugreek seeds
1 sprig of Curry leaves
3 Garlic cloves, finely chopped
1 Onion, finely chopped
1 Tomato, finely chopped
lemon sized Tamarind
3 tsp Sambhar powder
(or)
2 tsp Coriander powder
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
Salt
4 tsp oil
2 Cups of Water

Method

  • In a large mixing bowl, soak tamarind in hot water for 10 minutes. Extract pulp and discard its fiber and skin. To this add sambhar powder and mix well
  • In a heavy bottomed vessel, heat oil, add mustard seeds, fennel seeds, and fenugreek seeds. When mustard seeds starts to crackle add garlic, curry leaves and onion. Fry until onions turn transparent
  • Add tomatoes. Saute until oil separates out from tomatoes
  • Add tamarind pulp and sambar. And then add 2 -3 cups of water. Simmer until oil starts to float on top and gravy thickens. Adjust salt as per taste
  • Add cat fish to the gravy. Cook in medium heat for 15 minutes
  • Serve hot with steamed rice. 


Friday, June 21, 2013

Seared Mahi Mahi Fillet

Seared Mahi Mahi Fillet  is a simple and delicious seafood recipe. Fresh Mahi Mahi fillets are spiced up and lightly rubbed with Indian spices and seared in olive oil until it is crisp and cooked to perfection. 


I learnt that searing is one of the best way to cook seafood. It is delectable, juicy and keeps fish moist.  Simple salad with onions, cucumbers and tomatoes is the best combination for this recipes and it is perfect meal on a hot summer night.




Ingredients

6 Mahi Mahi Fillets
1 tsp Sambhar powder
3-4 garlic, minced
1/2 tsp salt
6 tsp Olive oil

Method

  • In a small mixing bowl, make mix sambhar powder, garlic and salt 
  • Rub this mixture over Mahi Mahi fillets. Refrigerate for 30 minutes

  • Add oil on a preheated pan. Gently place mahi-mahi fillets. Roast it evenly on both the sides

  • Serve hot with a salt of your choice

Friday, April 26, 2013

Nandu Masala | Crab Masala

"Nandu (Crab) Masala" is a sea food delight. Crabs are cooked with ginger, garlic, onions, tomato and coconut along with blend of different spices.

This is one of my beloved dish. I have experimented different crab recipes with various combination of spices and this one turned to be the best. So, when cooking with crab, it is important to retain crab flavor when it is cooked with different spices.

I did not get Indian crab to make this recipe, but instead used Alaskan snow crabs. 




Ingredients

 1 kg Alaskan snow crabs or Indian crab
1 tsp Fennel seeds
4 Cloves
2 small sticks of Cinnamon
5 cloves of Garlic
1 small piece of Ginger
4 Green Chilies, finely chopped
1 sprig of Curry Leaves
1 Onion, finely chopped
1 Tomato, finely chopped
1 tsp Red Chili powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 cup Coconut, grated
4 Cashew Nuts
5 tsp Oil
Salt


Method

  • Soak crab in turmeric water for 30 minutes. Clean the crab just before adding to the masala
  • In a heavy bottom vessel, heat oil. Add cinnamon, fennel seeds, cloves, ginger and garlic paste, curry leaves and green chilies. Saute for a minute

  • Add Onions and fry until it turns transparent

  • Add turmeric powder, red chili powder, and coriander powder. Sprinkle water if masala sticks to the bottom of vessel
  • Add tomato and cook for 2 minutes

  • In a blender, grind coconut and cashew nut. Pour it into masala. Cook until oil seperates out from the masala


  • Adjust salt as per paste
  • Add  cleaned crabs to the masala and mix well. Smear masala all over crab so that all flavors are evenly absorbed

  • Cover the vessel and cook in medium- low heat setting for 15 minutes 
  • Serve hot with steamed rice and lemon wedges