Fish Chukka / Meen Ularthiyathu / Spicy Fish roast / Fish Sukka

Fish chukka is a real taste bud tickler for those spicy seafood lovers . Here i have made a south indian variety of this dish. Its basically  marinated fish cooked in dry masala gravy. 

Ingredients

For the marinade

• Any fish cut into round slices: 8 pieces 
• Turmeric: 1/2 tsp
• Red chilly powder: 1/2 Tsp
• Pepper powder: 1/2 Tsp
• Salt

For the gravy

• Onion: 3 very finely chopped
• Green Chilly: 3 nos
• Ginger Garlic paste: 1 Tbspn
• Tomato: 1 big
• Fenugreek seed: 1/2 Tsp
• Kashmiri Chilly powder: 1/2 -1 Tsp
• Pepper Powder: 1/2 Tsp
• Turmeric powder: 1/4 tsp
• Pot Tamarind: 2 pieces 
• Coconut oil
• Water: 1/2 - 3/4 cup
• Curry Leaves
• Salt

Method

1. Marinate the fish slices with the marinade and keep aside for 30 minutes. After that shallow fry the fish for 3 minutes on both sides
2. Transfer the left over oil to an earthern pot and splutter the fenugreek seeds. To this add the onion, green chilly,ginger garlic paste and salt and saute until golden brown
3. Meanwhile grind the tomato without adding any water and add this to the sauteed onions.
4. Cook the tomato well and add turmeric, chilly and pepper powder and saute. 
5. Add the water and pot tamarind and allow to boil. Check seasoning and add more salt if required.
6. To this add the fried fish slices and rotate the pan so that all slices are coated well with masala
7. Allow to boil for another 5 mins until the gravy thickens and coats the fish. 
8. Switch off flame and add curry leaves and allow to rest for 5 minutes.
9. Serve hot with rice or rotis

Happy Seafood Cooking!

Shabana

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Fish Molly / Fish Molee / Fish Moilee is a traditional fish curry of Kerala which is also seen in Malaysian and Singaporean cuisine. Fish stewed in coconut milk with mild spices gives a fine unique curry which makes your Rotis / Appam / Idiyappam taste better.

The original recipe has Tomatoes to add to the sourness but i tweaked it with Pot tamarind instead to make it taste more like the south indian fish curry but uniquely different.

Ingredients

For Marinade

• Fish : 1/2 Kg ( Any big fish cut into round slices)
• Pepper Powder : 1 Tsp 
• Salt
• Turmeric Powder: 1/2 Tsp
• Chicken Masala : 1/2 Tsp (Optional)

For gravy

• Cardamom: 3 nos
• Cinnamon: a small piece
• Cloves: 3 nos
• Pepper corns: 5-6
• Fenugreek seeds: 1/4 tsp
• Onion: 2 medium thinly sliced
• Green chilly: 8 nos Slit length wise
• Ginger and Garlic : 1 tsp each, finely chopped
• Thin Coconut milk : 220 ml
• Thick Coconut milk : 150 ml
• Coriander powder: 1 tsp
• Turmeric: 1/4 tsp
• Pepper: 1/2 - 1 tsp
• Tomato: 1/2
• Pot tamarind: 2-3 small pieces
• Salt
• coconut oil : to shallow fry the fish
• Curry leaves

Method

1. Marinate the fish with salt, pepper, turmeric and chicken masala and after half an hour shallow fry them and keep aside
2. Use the left over oil and little more of oil if needed and splutter the whole spices and fenugreek seeds
3. Add the ginger and garlic followed with the onions and green chillies and saute well until soft.
4. Add the thin coconut milk and boil and then add the coriander powder,turmeric,pepper powder and the fried fish along with the tomato and pot tamarind and boil for another 5 mins
5. Switch off flame and add thick coconut milk and curry leaves. 
6. Serve after 5 minutes. 

Happy Cooking!!

Shabana

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Kadai Prawns... An Indian prawns recipe. This spicy, no gravy dish takes few ingredients and is real quick.

Ingredients

For Marination
Prawns: 500 gms (Deveined) Turmeric powder: 1/2 tsp Kashmiri Chili powder: 3 tsp Salt Ginger Garlic paste: 2 tsp

For Masala

Oil: 1 Tbsp Garam masala powder: 1 tsp Onion: 1 (chopped) Tomatoes: 2 nos (chopped) Turmeric powder: 1/4 tsp Few Curry leaves

Method

1. Add Turmeric powder, chili powder, salt & ginger garlic paste to the cleaned prawns and mix gently and marinate for an hour or more
2. Heat oil in a wide sauce pan and add garam masala powder and give a quick mix.
3. Immediately add the onions and saute till brown
4. Add tomatoes, turmeric powder & curry leaves and saute till its mushy
5. Add the marinated prawns and mix so that the masala is spread even
6. Close and cook 5 - 7 minutes. Do not over cook them.
7. Tasty Kadai prawns is ready to serve with rice or rotis.

Happy Cooking!

Shabana

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Tandoori Prawns / Grilled Prawns

A great sea food appetizer. Yummy !

Ingredients 

• Prawns : 10-15 ( Cleaned, deveined and tail on)
• Thick yogurt : 1 Tbsp
• Cumin Powder : 1 Tsp
• Pepper powder : 1.5 Tsp
• Kashmiri chilli powder : 1 Tsp
• Garam Masala : 2 tsp
• Ginger garlic paste or crushed : 2 tsp
• Honey : 1 Tbsp
• Lime juice: 1/2 lime
• Salt

Method

1. Add all the ingredients except the prawns to a wide bowl and mix well to form a thick paste.
2. Add the prawns to the marinade and coat well and allow to sit for an hour and then skew it and grill in a pre heated oven at 180 degree for 6 mins on each side.
3. Enjoy delicious tandoori prawns after 12 minutes of grilling. Do not over cook the prawns. 

For the Yogurt mint dip/ chutney:

Mix together 2 tbsp of thick yogurt ,few chopped mint leaves, a chilli, salt and drops of squeezed lime and enjoy the prawns with the spicy tangy dip.

Happy cooking!!

Shabana

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Prawns Pulao

Prawns pulao ... pulao is a basic rice dish made in most indian homes. Its a ' One pot ' dish where you add the rice, veggies, spices and the prawns or any meat into a single pot and cook. Its a quick meal with a lot of  different recipes possible by simply interchanging prawns with meat or veggies.   

Ingredients

For marinating the prawns

• Prawns :500 gms
• Chilli powder: 2tsp
• Turmeric: 1/4 tsp
• Garam masala : 1 tsp
• salt
• Oil : 1 tsp

For the rice

• Cardamom pods: 4-5
• Cinnamon : 1inch
• Pepper corns: 8-10
• Bay leaf : 1
• Cloves : 5-6
• Basmati rice: 2 cups
• Chicken stock : 4 cups (Add one maggi magic cube to 4 cups boiling water to make stock
• Onion : 1 large finely chopped
• Tomato: 1 chopped
• Coriander leaves :handful
• Garlic :5-6 pods
• Oil : 4 tbsp
• salt

Method

1. Marinate the prawns with the ingredients mentioned.

2. Add oil to a wide skillet / kadai and stir fry the prawns. Do not over cook

3. Remove the prawns and add all the whole spices to the same oil . Add a table spoon more of oil if needed at this point

4. Once Masala is sauteed add the onion and make it translucent and to this add the chopped tomatoes.

5. Keep the water to boil and add the stock cube

6. Once tomato turns soft add washed and drained basmati rice and stir fry for 2-3 minutes

7. Add the fried prawns and pour the boiling stock water and cook until rice is tender. Add salt according to the salt in the stock.

8. Make a coarse paste of the coriander leaves and garlic and add to the cooked rice and leave it covered for few minutes after turning off the flame.

Tasty Prawns pulao is ready in One Pot!!

Happy Cooking!!

Shabana

Shabana Faizal

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Crab Masala

A very traditional recipe from Gods Own Country with an ingredient that is very common in the Coastal areas.. and is a favorite for anyone who likes sea food...Crab Masala... Thick gravy with best blend of spices makes this dish truly delicious. You ll need some very easily available ingredients for making this special crab masala.

Ingredients 

• Oil : 50ml ( coconut oil recommended but any cooking oil as per choice will do)
• Mustard seeds : 1 Tsp
• Onion : 2 Finely chopped
• Curry leaves
• Ginger and garlic paste : 1 Tbsp
• Turmeric Powder : 3/4 Tsp
• Cumin Powder : 1/2 Tsp
• Coriander Powder : 1.5 Tsp
• Chilli flakes : 2 Tsp
• Black pepper powder : 1/2 Tsp
• Garam Masala: 1/2 Tsp
• Salt to taste
• Crab : 500 Gms 
• Tomatoes : 1 large finely Chopped
• Chopped coriander leaves : 1 handfull

Method

1.  Heat oil in a kadai and splutter mustard seeds.
2. Then add onion, curry leaves, ginger and garlic paste and saute until onions go golden in colour
3. Once onion is well sauteed add all the masala powders in the ingredient list followed by salt to taste
4. Cook the masala on low flame for 2 minutes. Add a little water to prevent masala from burning
5. To this add the cleaned crab and mix well
6. Add water enough to cook the crab and cook with lid closed
7. Once crab is cooked (About 15 minutes) add chopped tomatoes and coriander leaves and mix well and cook until tomatoes are done.
8. Once the water is evaporated and gravy is thickened you can switch off flame and let it rest for 5 minutes and enjoy yummy crab masala...

Happy Cooking!!

Shabana

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Prawns biriyani

A Kerala style Prawns Biriyani from my kitchen which I tried and was relished by all at home. Do try and please your loved ones.

Ingredients

Serves: 5-6

For the prawns marinade

• Cleaned and deveined prawns: 1 kg
• Redchilli powder: 2 tsp
• Coriander powder: 1 tsp
• Turmeric: 1/2 tsp
• Gingergarlic paste: 1 tsp
• Lemon juice: 1 tsp
• Salt

For the prawns masala

• Onion: 4 medium sized thinely sliced
• Green chilli: 8-10 nos
• Ginger garlic paste: 1 tbsp
• Red chilli powder: 1 tsp
• Coriander powder: 2 tbsp
• Turmeric powder: 1/2 tsp
• Garam Masala: 1 tsp
• Curd: 3-4 tbsp
• Salt
• Oil or ghee to fry prawns
• Coriander leaves and mint leaves chopped: 1/4 cup each

For the rice

• Basmati rice: 4 cups
• Water: 8 cups
• Oil: 5-6 tbs
• Cinnamon stick: 1" inch piece
• Cardamom pods: 3-4
• Cloves: 5-6
• Pepper corns: 8-10
• Bay leaf: 1

Method

1. Make a paste of the marinade using very little water and marinate the prawns for at least 30 mins in fridge
2. Heat oil and shallow fry the prawns until done
3. To the same oil add the onions and chillies and saute well
4. Once colour changes add the ginger garlic paste and continue sauteing.
5. Now add all the powders and cook till raw smell goes
6. Add coriander and mint leaves  and yogurt
7. Add the cooked prawns and mix well and if gravy is too dry then add about 2-3 tbsp of water and the masala is done.

Making the rice

1. In  pressure or biriyani pot add the oil and saute all the raw spices for a minute
2. Add washed and drained rice and roast in ghee along with the spices for 4-5 minutes. 
3. Boil 8 cups of water in another vessel and add to the rice
4. Cook until all water evaporates. If using pressure cooker then cook for one whistle. 

Assembling the biriyani

Layer the bottom of a pan with cooked rice, then assemble a thick layer of prawns masala and again alternate it with rice and prawns masala. Keep continuing till rice and masala is all used. Make sure the top and bottom layers are rice. Heat a tawa and place the birth an I pot on top and lower flame. Place it and heat for 10 minutes. Switch off flame. Mix and serve. Garnish with fried onions,nuts and raisins.


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Happy cooking!
Shabana

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Biriyani is a mixed rice dish from the Indian sub continent and is an all time favourite for the Indians. It can be made with vegetables, fish or meat of any type. I would love to share my way of making Fish biriyani which is too much inclined to the Kerala cuisine. If you love to get indulged in the spices of Gods own Country do try this recipe and tell me how it tickled your taste buds. The preparation mainly include three stages, one is to marinate the fishes and fry them, then prepare the masala for the biriyani and finally cook the rice.

Ingredients

For the rice

• Basmati rice: 2.5 cups
• Water: 4.5 Cups
• Ghee: 2 Tbspn
• Cardamom: 3-4
• Cinnamon Stick: 1” piece
• Cloves: 3-4
• Bay leaf: 1
• Pepper corns: 8-10

For the fish Marinade

• Fish cut into round slices: ½ Kg
• Red chilli powder: 1 Tsp
• Turmeric powder: ½ Tsp
• Ginger Garlic Paste: 1 Tbsp
• Lemon Juice: 1 Tsp
• Salt to taste

For the masala

• Onions: 4
• Green Chillies: 6-8
• Ginger garlic paste: 1 Tbsp
• Redchilli powder: 1 -2 Tsp
• Turmeric Powder: ½ Tsp
• Fresh coriander and pudina (mint) leaves: 1 handful
• Yogurt: 3-4 Tbsp
• Salt to taste
• ghee: 2 Tbsp
• Oil: To fry fish and the left over oil can be used for masala along with the ghee
• Garam Masala: ½ Tsp

Method

Preparing the masala

1. Using the ingredients mentioned in the marinade, marinate the fish for half to one hour

2. Shallow fry the fishes in oil and keep aside

3. Using the same left over oil and 2 tbspn of ghee sauté the onion and green chillies until soft

4. Add the ginger garlic paste and cook for 2 minutes.

5. Now add red chilli powder, turmeric powder and needed salt and sauté well

6. Add the fried fish pieces and coat it well with the masala taking care that the pieces don’t break.

7. Finally add the garam masala powder and mix well

Preparing the rice

1. Add ghee to a pressure cooker and once it is hot enough add all the whole spices mentioned in the ingredients and cook for a minute on medium flame.
2. After that add the measured 4.5 cups of water and while the water is boiling wash and drain the rice and add it to the water. Close lid with the whistle on.
3. Switch off flame on one whistle and allow to cool.

Assembling the rice and the masala

1. Take a wide pan with lid and assemble 1/3 rd of the cooked rice to the bottom of the vessel
2. On top of the first layer of rice assemble half of the masala prepared and spread well to almost cover the rice
3. On top of the masala add rice and then again followed by masala and finally the rice on top.
4. Heat a tawa on high flame and once it is hot then reduce the heat to minimum and place the assembled pan on top of the tawa and switch off flame after 5-7 minutes.
5. Serve it hot by mixing rice and masala from one side of the dish.

Note: If you prefer serving the rice and masala separately then you can omit the assembling part.

Happy Cooking!

Shabana

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