Dynamite Shrimps

A post after a long time. Last 2 months which was busy months with many things happened in my life. One of my dreams to launch a cookbook came true. And to launch it in sharjah book fair was another achievement. My book 'Faji's hotpot Book Of Flavours' is out in a shape, A month with lot of happiness and blessings. 

Thank you each and everyone who supported me in this journey. A special thanks to my family, relatives and friends too.

Today I'm posting dynamite shrimps which is a signature dish of restaurant PF Chang's. I have had it once from them and always wanted to try them. And when I tried my hubby and kids really liked it and got a best compliment too. Loved my version more. Happy with the outcome and it tasted really good.

Wishing You All A Happy Christmas..

Now to the recipe:

Ingredients:

For Marination:

20 to 25 Shrimps
2tbsp All purpose flour
3tbsp Corn flour
1/4tsp Pepper powder
1 Egg
Salt
Oil for frying

For The Sauce:

1/2C Mayonaise
3tbsp Hot sauce
3tbsp Ketchup
2 cloves Garlic chopped
1/2 tsp Chilly powder

For Garnishing:

Lettuce 
Spring Onions

Method:

1.In a bowl mix all the ingredients for marination except shrimps.
2.Once the batter is ready heat the oil in a deep pan.
3.Prepare the sauce by mixing all the ingredient for sauce and keep aside.
4.When the oil is hot coat the shrimps in the flour batter and fry till golden brown.
5.Now mix the fried shrimps with the prepared sauce.

6.Now in a glass arrange 2 lettuce leaves and keep 5 to 6 shrimps on it and garnish with chopped spring onions.
7.Once mixed with sauce serve immediately.
8.Serve hot.

Chemmeen Unda Puttu Or Prawns Dumplings

Today I'm posting a very traditional kerala dish made with prawns filling in rice flour dough....This is a very tasty and easy dish for a tea time or for dinner too...

Now to the recipe..

Ingredients:

For Masala Filling:

350 gms Prawns
2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/2 tsp Fennel seeds powder
1/4 tsp Garam masala powder
1 large Onion
1.5 tsp ginger garlic paste
2 green chillies 
1 small Tomato
3 tsp Coconut oil
Coriander leaves
Salt

For Rice Flour Dough:

1.5 c Rice flour
2 c Boiling water
1 tsp Oil
Salt
1 c Grated coconut for rolling

Method:

Preparing Masala:

1.Clean the prawns well and cut into small pcs.
2.Marinate with red chilly powder,turmeric powder and salt.
3.In a pan heat oil put the chopped onions and saute well.
4.Add the ginger garlic paste and crushed green chillies and saute well.
5.Add the chopped tomatoes and mix well till it becomes soft.
6.Add the marinated prawns and mix well.
7.Add the fennel seed powder and garam masala powder and mix well.
8.Cook till the prawns are done.
9.Add the chopped coriander leaves and mix well.Keep tis aside.
10.Adjust the salt as per taste.

Preparing Dough And Filling:

1.Boil the water with salt.
2.Pour this water to the measured rice flour in a bowl.
3.Add the oil amd knead the dough well.
4.Now take out small balls out of this dough.
5.Make small discs and keep a small amout of prawn filling in this and close it and roll it well without cracks.
6.Now roll each balls in grated coconut.

7.Now steam this ball till done.
8.Serve hot...

Prawns Masala

This is an easy way to make prawns...........and really tasty one.This will go well with kubus and rice.

Ingredients:

1kg Prawns

1big Onion

10 to 15 Shallots

1big Tomato

5cloves Garlic

1medium piece Ginger

1 1/2tsp Coriander powder

1tsp Chilly powder

1/2tsp Black pepper powder

1/2tsp Fennel seeds powder

1/2tsp Turmeric powder

1/2tsp Garam masala powder

1/2tsp Tamarind pulp

1/2 to 3/4c Thick coconut milk

Salt

For Tempering:

Coconut oil

Mustard Seeds

Fenugreek Seeds

Curry Leaves

Method:

1.Clean the prawns well and keep aside.

2.In a kadai pour 2tbsp oil and splutter mustard seeds and fenugreek seeds.

3.Add curry leaves.

4.Add the sliced onions and shallots and saute till light brown.

5.Add the finely chopped ginger and garlic.

6.Saute well and add all the dry powders and salt.

7.When the raw smell goes away add the sliced tomato.

8.When the tomatoes are done add the tamarind pulp and coconut milk.

9.Let it boil for minute.

10.Now add the cleaned prawn to the masala and mix well.

11.Let the prawns get cooked in the masala.

12.If the is more gravy put it on medium heat and let the masala to be dry or semi gravy as per your wish.

13.Add more curry leaves and if neede more spicy sprinkle some more pepper powder.

14.Serve hot with chappathis,kubus or rice.

Sending this to the kerala kitchen event of july 2011 hosted by magpie's recipes

And also to Ayeesha's event Iftar Moments hijri 1432.

Kanambu Fish Curry

This curry is is an easy one.We can make this with any fish......kanambu is a small fish and really tasty........and the flavor of coconut oil and small onons give a special taste for the curry.....

Ingredients:

1kg Fish (any fish)

1 Medium size Onion

4 Pods Garlic

1 Medium piece Ginger

1 Big tomato

4 Green Chillies

2tsp Red chilly powder

1/2 tsp Turmeric powder

1/4 tsp Fennel seeds

1/4 tsp Fenugreek seeds

2c Thick coconut milk

1/4c Tamarind pulp

Oil

Salt

For Tempering:

Coconut oil

Curry leaves

10 Shallots

Method:

1.In a mud pot(chatti) heat little oil.

2.Now put fennel seeds and fenugreek seeds.

3.When this starts spluttering and the flavor comes add the sliced onions.

4.When the onions starts transparent add the sliced garlic,ginger and green chillies.

5.Saute well and now add the red chilly powdr and turmeric powder.

6.When the raw smell goes of add the sliced tomtoes.

7.When tomatoes are soft pour the tamarind pulp and mix well.

8.Now add the coconut milk.

9.When the coconut milk starts boiling add the cleaned fish.If u need more gravy u can add little more coconut milk.

10.When the fish is cooked off the flame.

11.Now spread some coconut oil over the curry.

12.Sprinkle the chopped shallots and curry leaves also on the curry when the curry is very hot.After this close with a lid and allow to sit for sometime.

13 .This allows the shallots to get soft and the flavour will fully get to the curry.

14.This is tasty with plain rice,chappathi or kubus.

Karimeen Pollichathu

This is a special dish with fish in some places in kerala..........this ia a real treat for sea food lovers.....this is made with fishes with thick flesh.Fish marinates with gravy and packed in banana leaves and prepared in mud pots or non stick tawas.........this can be made in easy way also by first steaming the fish then rest of the process.I made without frying the fish....so that the fish gets the full flavour and taste of the marinated masala.......my hubby and our friends really loved this one...........I didn't get perfect pictures for this as my kids and hubby were waiting on the dining table.........

Now to the recipe.....................

Ingredients:

1/2 kg Fish karimeen(pearl spot) or Pomfret

1 Big onion

1c Shallots sliced (loosely packed)

4 Big cloves garlic

1 Medium piece ginger

1 Big tomato

1tsp Coriander powder

2tsp Red chilly powder

1tsp Pepper powder

1/2 tsp Turmeric powder

1c Thick coconut milk

1tsp tamarind pulp or kokum pulp

For Tempering:

Mustard seeds

Fenugreek seeds

Oil

Salt

Curry leaves

Method:

1.Clean the fish and put cuts on the fish and keep aside.

2.In a pan add little oil splutter mustard seeds and fenugreek seeds.

3.Add sliced onions and sliced shallots and saute well.

4.When the onions start changing the color and finely chopped ginger and garlic.

5.Saute well and add the coriander powder,turmeric powder,red chilly powder and pepper powder and mix well.

6.Add the chopped tomatoes and mix well till the tomatoes are soft.

7.Add the tamarind pulp,salt and mix well.

8.Add the thick coconut milk and curry leaves and mix well.

9.Let it boil for some minutes in simmer till u get a thick gravy.

10.Now wash the banana leaves dry it and just soften it by putting it up on an open flame.(Ila Vattal).

11.Then as seen in the above picture Put some masala on the leaf and place the fish over the masala.

12.Cover the fish with masala and fill it inner portion also with some masala.You can add some more curry leaves now.

13.Now cover the fish with the banana leaf and tie with some thread to make a packet.

14.Now heat a mud chatti or in a tawa spread some coconut oil and place this packet carefully over the tawa and close with a lid.

15.Cook on a medium flame each sides for 10 mins.

16.Serve hot with plain rice,kubus or chapathis.

Ayila Mulaku Curry(Mackerel Curry)

Fish curries are a great combination with plain rice,puttu and even dosas………this type of curries are usually made with sardines and mackerels……….king fish type fish are made with coconut milk and it taste like that……….this is a very simple fish curry………

















Ingredients:

1 kg Mackerel
1 Big onion
3 Big cloves garlic
1 Small piece ginger
2 Green chillies
1 Big tomato
¼ c tamarind pulp
2tsp Kashmiri chilly powder
½ tsp Turmeric powder
Salt
Water
Oil
Curry leaves















Method:

1.Clean the fish and cut into medium pieces.
2.In a mud pot heat oil put sliced onions and sauté well.
3.Now add garlic and ginger cut into sticks and slit green chillies.Saute till raw smell goes away.
4.Now add the chilliy powder and tumeric powder and sauté.
5.Add the sliced tomato and sauté till the tomatoes are soft.
6.Now add the tamarind pulp and water and mix well.
7.Let it boil well.Now add the pieces of fish and salt.
8.Boil till the water is reduced and the fish is cooked.
9.Add curry leaves.
10.Serve hot with plain rice,boiled kappa etc.

Nadan fish curry

Fish curry is the first preference for a lunch with boiled rice.This is a good combination with chappathi and puttu also……………..
My kids love eating fish……..my son needs fish most of the days for lunch………he is very hyper and all the time jumping here and there and running………..so I used to say because of his fish eating habit his bones are really strong………….fish is even good for health………………..now we can go to the recipe………….

Ingredients:

1kg Fish (kingfish,pomfret,sardines any fish)
1 Big tomato
3 Cloves garlic
1 Small piece ginger
2 Green chillies
½ tsp Turmeric powder
1½tsp Redchilly powder
½ tsp coriander powder
3 Shallots
½ tsp Fennel seeds
5tbsp Coconut milk powder
1c Water
Salt
Tamarind pulp as per taste

For Tempering:

Coconut oil
7 Shallots
Curry leaves

Method:

1.Clean the fish pieces and dry.
2.In a blender put the powder spices,fennel seeds,3 shallots,coconut milk powder and water and blend.
3.In a put sliced tomatoes,ginger and garlic sliced,green chillies and pour the coconut milk mixture to this.
4.Add the tamarind pulp and salt.If neede add some more water and boil.
5.When the tomatoes become soft put the fish pieces and swirl the pan.
6.Let the fish cook in medium flame.
7.When the fish is cooked off the flame.
8.In a small pan heat oil add chopped shallots sauté till brown and add curry leaves.Add this to the curry.
9.Serve hot with boiled rice and papad.

Squid Roast

Squid is tasty when made as roast more than a curry.This tastes good with boiled rice and moru kachiyathu.Squid,shrimps and crab can be roasted this way.



















Ingredients:

1kg Squid
2 Onions
1 tomato
½ tsp Gingergarlic paste
Curry leaves
Oil
Salt

To Marinate:
½ tsp Turmeric powder
2tsp kashmirichilly powder
½ tsp Gingergarlic paste
Salt

Method:

1.Marinate squid with the items written in marinate.Marinate atleast 1 hr or overnight.I prefer overnight.
2.Heat oil in a pan add sliced onions and sauté well till light brown.
3.Add gingergarlic pasteand sauté.
4.Add chopped tomato and sauté well till the tomatoes are soft.
5.Add marinated squid and mix well.
6.Cook till the squid is done.
7.If there is excess water in squid heat on high flame till it thickens with semi gravy or make very dry.Add curry leaves.
8.Serve with chappathi,parotta or boiled rice.

Fish Masala In Coconut Milk

This is one of simple dish with fish which is made often.Fish is favorite of my son and hubby.
My son needs something non-veg for his meals.First he willl ask theres fish if I say no then he asks for chicken if I say no for that too he say I need an egg……………..
So mostly fish will be there for their meals…………



































Ingredients:

Fish 1kg (Kingfish,Pomfret,Sheri)
Onions sliced 4 no.s
Garlic 4 pods sliced length wise
Ginger 1” piece length wise
Tomato 1 big
Turmeric powder ½ tsp
Red chilly powder 1tsp
Coconut milk powder 4tbsp
Curry leaves
Coriander leaves
Water as required to make coconut milk
Oil(I use coconut oil)
Salt

To Marinate:

Red chilly powder 1tsp
Turmeric powder ½ tsp
Salt

Method:

1.Cut the fish and clean well and pat dry.
2.Marinate the fish with the ingredients under marinate.Keep aside for half an hour or over night.I prefer overnight.
3.Shallow fry the fish till half done.
4.In heavy bottom vessel heat oil put onions and sauté till light brown add sliced garlic and sliced ginger.
5.Saute well add tumeric powder and chilly powder and salt as per the taste required.
6.When the raw smell of the spices gone add chopped tomatoes and sauté well.
7.Put the fish add mix slowly with the masala to avoid the breaking of fish.
8.Add thin coconut milk to it .Close lid and cook till the fish is fully cooked.
9.Now add half cup thick coconut milk and when I just starts boiling off the heat and add curry leaves and coriander leaves to it .
10.This can have with chapattis ,khubus and with rice too.