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

Wednesday, May 4, 2016

Crab Varutharacha curry/ Varutharacha Njandu curry/ Crab in roasted coconut curry








Crab in  roasted coconut gravy is one of the many delicious seafood recipes from Kerala.

If you like crab, try cooking the following recipes.


Crab masala/ Njandu masala.

Njandu vattichu Ularthiyathu / Spicy crab stir fry.

Ingredients




1)Crab, clean and cut in to medium pieces - 4 big crabs 
Shallots, crushed- 1/4 cup
Ginger, crushed- 1 tbsp
Garlic, crushed - 1 tbsp
Gree chilli, slit - 2 nos
Cambodge/ kudampuli- 3 -4 pieces
Turmeric powder- 1/2tsp
Chilli powder- 1/2 tsp
Pepper powder - 1 tsp
Curry leaves

Roast and grind for coconut masala

Grated coconut - 1 cup
Shallots, chopped - 1 tsp
Curry leaves - 2 springs

Coriander powder-  1 tbsp
Chilli powder - 1 1/2 tsp
Peppercorns - few
Fennel seeds/ perumjeerakam- 1/4/tsp
Cloves-2 nos
Cardamom- 1 no
Cinnamon - 1/2 inch piece

For tempering

Coconut oil- 2 tbsp
Mustard seeds- 1 tsp
Shallots, chopped- 2 tbsp
Dry red chillies- 2 nos
Curry leaves 



Method

Wash and soak  kudampuli in 1/2 cup of water for 15 minutes.

In a pan, heat 2 tsp oil. Add grated coconut, shallots ,curry leaves, pepper corns, fennel seeds, cloves,cardamom and cinnamon.  Saute on  a medium flame till the coconut turns brown. Add coriander powder, chilli powder and turmeric powder, saute and switch off the stove. Allow this to cool and grind this  with small amount  water  to a smooth paste.  keep this  aside.

In an earthen pot (manchatti), add  crab pieces, crushed ginger, garlic, shallots, green chilli,curry leaves, turmeric powder, chilli powder, pepper powder, kudampuli ,salt and small quantities of water. cook for 5- 8 minutes.
Now add the ground paste. If needed add some more water to reach the desired consistency. Mix well. Close with a lid and cook for 5 minutes.

Heat oil in a kadai, Splutter mustard seeds, dry red chillies, curry leaves and shallots. When the shallots turn light brown in colour, pour this on to the crab masala. Serve hot with rice, chapatti, appam etc. 





Tuesday, November 3, 2015

Churakka chemmeen theeyal / Bottlegourd Prawns Theeyal / Bottlegourd and Prawns in Roasted Coconut Gravy/ Lauki Prawns Curry







Ingredients
Bottlegourd - 1 medium size
Prawns (big), peeled and deveined - 20 nos
Tamarind - gooseberry sized
Salt to taste

Roast and grind
Grated coconut - 1 cup
Curry leaves
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tbsp
Cumin seeds - a pinch

For tempering
Mustard seeds- 1 tsp
Pearl onions, sliced - 1/4 cup
Curry leaves - 2 sprigs
Coconut oil- 2 tbsp


 Method

Soak tamarind in half cup of water and keep aside.

 Cook prawns with turmeric powder, salt and water.

Wash and remove outer layer of the bottlegourd. Cut into 1 inch pieces. Cook them with little water,
salt and turmeric powder.

In a kadai, dry roast grated coconut and fry till golden brown. Add coriander powder, red chilli powder, turmeric powder, cumin seeds and curry leaves. Stir in low flame and immediately switch off the stove. Leave this to cool, Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.

In a pan, heat coconut oil. Splutter mustard seeds, curry leaves and small onions. Saute well. When the onion turns light brown in colour, add ground paste and stir. Add cooked bottle gourd, prawns tamarind water, salt and required amounts of water , Cover with a lid and cook. When the gravy thickens, switch off the flame.





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Friday, September 11, 2015

Chemmeen Mappas/Prawn Mappas





Ingredients

Prawns, deveined and cleaned - 1/2 kg
Water  - 1 cup
Salt as needed

To grind

Small onion - 6 nos

Coriander powder - 1 tbsp - 2 tbsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder -1/4 tsp

For tempering
Oil - 1/4 cup
Mustard seeds - 1/2 tsp
Fenugreek seeds  - 1 pinch
Onion cut lengthwise - 1 cup
Ginger chopped - 1 tbsp
Garlic chopped - 12 pods
Green chillies, slit - 3 nos
Curry leaves

Kokkum/Kudampuli, soaked in water- 3 pieces
Coconut milk, second extract - 2 cups
Coconut milk, first extract - 1 cup


Method

In a pan, add prawns, salt and water. Cook them till water dries out. Keep this aside.

Grind small onion, coriander powder, chilli powder, turmeric powder and pepper powder together into a smooth paste. Keep this aside.

Heat oil in a claypot, splutter mustard seeds and fenugreek seeds.  To this, add onion, ginger, garlic, green chillies, and curry leaves. Saute them well. When the onion turns light brown in colour, add ground paste. When the raw smell of the masala disappears, add kokum and second extract of milk and boil in a low flame. Then add prawns and salt and cook . When the gravy thickens, add first extract of milk and switch off the stove. Serve hot.












Thursday, August 6, 2015

Kerala Prawns Masala



Prawns, deveined and cleaned - 1/2 kg

To grind and marinate

2) Ginger - 1 inch piece
     Garlic   - 10 pods
     Shallots  - 10 nos
     Chilli powder - 2-3 tsp
     Lime juice - 1/2 of a lime
     Salt as needed

Coconut oil  - 3 tbsp
Onion chopped - 1 no
Shallots chopped  - 1/2 cup
Garlic crushed - 2 tbsp
Tomatoes  -2 nos chopped



Method

In a blender, grind ginger, garlic, shallots, chilli powder, lime juice and salt to make a paste. Marinate the prawns with the paste for 1/2 hour.

In a pan, cook prawns in low flame till the water is all dried out. Set aside the cooked prawns.

Heat oil in a kadai. Saute onions, shallots and garlic, When the onion turns brown in colour, add tomatoes, curry leaves and saute well. When tomatoes are all mashed up and oil starts to float on the surface, add cooked prawns. Close the lid and cook for 2 minutes. Open the lid and stir well. When the masala is well coated on the prawns, switch off the stove. Transfer it to a plate and serve.




Wednesday, June 17, 2015

Kakka Irachi Thoran/Kerala Style Clams Stir Fry



.
Kakka irachi are the small clams that are found in the back water of Kerala. This thoran is very tasty and spicy seafood item, goes well with rice.



Ingredients
Clams - 250 gm
                  Turmeric powder - 1/2 tsp
                                          Pepper powder    - 1/2 tsp                         
                             Salt as needed                              
Oil    - 
Madras onions/Shallots/Kunjulli, chopped - 1/2 cup
Green chillies, slit - 2 nos
Ginger, chopped - 1 tbsp  
Garlic, crushed  - 2 tbsp  
Chilli powder  - 1 tsp
Pepper powder - 2 tsp
Garam masala - 1 tsp
Grated coconut - 1/2 cup to 3/4 cup
Curry leaves

     
Method
Wash and clean clams in several changes of water. Place them in a strainer to remove any excess water. 
In a pan, cook clams with turmeric powder, pepper powder, salt and small amounts of water for 10 minutes in low flame. When the water is all dried out, switch off the stove. 
Heat oil in a pan. Saute onion, ginger and garlic. When the onion turns light brown in color, add chilli powder, pepper powder and garam masala. When the raw smell of the masala disappears, add cooked clam and mix well. Now add grated coconut and saute well in low flame. When the clam turns brown in colour, switch off the stove. 



Tuesday, January 6, 2015

Squid rings/Fried squid rings / koonthal rings



Ingredients

Squid cut into rings    - 25 nos
Pepper powder - 1 tsp
Lime juice  - 2 tsp
Salt
Maida/all purpose flour  - as needed
Egg  - 1 no
Bread crumbs  - as needed
Vegetable oil

Method

Marinate squid rings with pepper powder, lime juice and salt. 

Take three bowls. 

In first bowl, place all purpose flour.

In second bowl, add egg and 2 tbsp milk. Whisk it. 

In third bowl, add breadcrumbs. 

Dip the marinated squid rings in all purpose flour, then dip it egg mixture, and then in breadcrumbs. 

Heat oil in a wok. Deep fry the squid rings. Transfer this to paper towel.  

As soon as you place the squid rings into hot oil, place the flame on low, so that it is not burnt.

Thursday, November 27, 2014

Konju Pachakaya Aviyal/Raw Banana and Prawns Aviyal/Pachakaya Chemeen Aviyal







Ingredients

Raw banana/Ethakka, big - 2 Nos.

Big prawns  - 1/4 cup

Grated coconut - 1 cup

Onion, sliced  - 1 No.

Green chillies, slit  - 4 Nos.

Shallots/Pearl onion - 6 Nos.

Fennel powder - 1 tsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Water  - 1 cup

Salt to taste

Curry leaves 

Coconut oil - 2 tbsp

Tamarind  - Optional








Method

1. Peel raw bananas and cut it into pieces. In a bowl of water, add turmeric powder and salt. Place raw bananas in this and wash them. 

2. Grind grated coconut in a blender. You should get the consistency of a coarse coconut paste. 

3. In a pan, add raw bananas, prawns, onion, green chillies, turmeric powder, red chilli powder and salt to a cup of water. Cook them. 

4. When raw bananas are half cooked, add ground coconut paste, fennel powder, and tamarind water (optional). Lower the flame. Cook for 1-2 minutes. 

5. When the gravy thickens, add coconut oil and curry leaves. Close the lid. Switch off the stove.

Note:- If you like mild sour taste, add tamarind water, tomatoes or yogurt in Step 4.

More Raw banana recipes:

Raw banana curry

Raw banana and string beans stir fry

Raw banana dry curry

Raw banana thoran

Raw banana bajji

Saturday, September 27, 2014

Fish Korma/Meen Kuruma



Fish korma is another delicious dish made with king fish or pomfret. You can enjoy it with bread, Naan, chapathi etc.


Ingredients
Recipe - Vanitha Magazine

Kingfish /Pomfret - 10 pieces
Coconut grated  - 1 1/2 cups
Coconut oil   
Onion chopped finely- 2 nos
Ginger chopped - 1 tbsp
Garlic chopped - 2 tbsp
Green chilli, slit - 4 nos
Chilli powder - 1/2 tbsp
Coriander powder  - 1 tbsp
Turmeric powder - 1/4 tsp
Tomato, cut lengthwise- 1 no
Salt as needed
Cashewnuts (soak and grind)  - 2 tbsp
Curd - 1/4 cup
Lemon juice - 1/2 tbsp
Coriander leaves chopped - 4 tbsp





Method
Wash and clean fish pieces and keep aside.

Blend grated coconut and 1/2 cup of water  in a mixer. Now squeeze out 1/2 cup of thick coconut milk. Add the squeezed grated coconut back to the mixer and blend with 1 1/4 cups of water. Squeeze out 1 1/4 cups of thin coconut milk.  
Heat oil in a pan. Add chopped ginger, garlic and saute for a minute. Then, add onion and saute well. When onion turns light brown in colour, add green chilles, chilli powder, coriander powder and turmeric powder. When the raw smell is no more, add freshly squeezed thin coconut milk. Allow it to boil. Once boil comes, add tomato, salt and fish pieces. When the gravy starts to thicken, cashewnut paste, curd, lemon juice and coriander leaves. When it starts to boil, add thick coconut milk. Once thick coconut milk is added and the gravy is about the boil. Switch off the stove. 




Wednesday, September 17, 2014

Fish fingers






Fish fingers are made with fresh fish cut in to the shapes of fillets. Marinated in fresh spices, dip in to besan flour, bread crumbs and deep fried until crispy.


Ingredients

Fish   - 500gms

Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder  - 1/2 tsp
Turmeric powder - a pinch
Garam masala  - 3/4 tsp
Ginger garlic paste - 1/2 tsp
Curry leaves   - 7 nos
Lemon  juice  - 2 tbsp
Salt to taste
Besan flour  - 2 - 3 tbsp
Bread crumbs  - 2 - 3 tbsp
Oil for deep fry

Method















Fish pieces cut in to long strips. Take fish add lime juice, salt, turmeric powder, chilli powder,coriander powder, garam masala powder, cumin powder, ginger garlic paste and chopped curry leaves mix all this well. Mix beasan flour and bread crumbs in a plate dip the fish in to it and remove. Keep for some time.


Heat oil in a pan . once oil get heated add some of the fish pieces and deep fry till they turn to golden brown in color. Remove it squeeze little lime juice.( optional) Serve hot with tomato ketchup or mint chutney.




Saturday, April 5, 2014

Njandu Vattichu Ularthiyathu/Spicy Crab Stir Fry



Ingredients

Crab cleaned with shells intact  - 1 kg

Chilli powder  - 1 tsp

Coriander powder - 2 tsp

Turmeric powder  - 1/2 tsp

Pepper crushed  - 1 tsp

Ginger chopped  - 1 tsp

Water     - 4 cups

Salt to taste

Kokkum - 3 small pieces

Oil     - 1/4 cup
Onion cut in to length wise  - 2  nos
Garlic chopped -- 1 tbsp

Curry leaves

Coconut milk optional - for gravey






Ingredients

Marinate crab with chilli powder, coriander powder, turmeric powder, crushed pepper, ginger paste,4 cup water, salt, kokum. Cook this in low flame for 8 minutes. when water is reduced to one cup, set the cooked crab aside.

Heat oil in a pan, add onion and saute for 2 minutes. Add garlic and curry leaves and saute.

When the onion turns brown, add cooked crab and saute for 15 minutes. when the gravy is thickened and well coated on the crab. Transfer this to a serving dish.

Recipe Source - Suriani Kitchen






Sunday, March 30, 2014

Konju Kuzhambu/Prawns in coconut tomato gravy


Delicious prawns curry cooked using ground coconut and tomato paste.













Ingredients

Prawns   - 30 nos

To grind

Grated coconut  - 1/2 cup

Tomato chopped  -3 cups

For tempering
Mustard seeds  - 12 tsp
Urdu dal          - 1 tsp
Cumin seed    - 1/2 tsp



Green chilli   chopped  - 2nos

 Chilli powder    - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder  - 1 tsp

Salt asneeded

Pearlonion   - 15 nos

Tamarind  - a gooseberry size
Curry leaves













Method


Clean the prawns. Grind coconut, tomatoes to a soft paste

heat oil in a pan. Splutter mustard seeds, urad dal, cumin seeds, fenugreek seeds. Add curry leaves, green chillies, chilli powder, turmeric powder and coriander. Add coconut tomato paste and salt. Saute them well. Allow the oil to rise above the surface. When the oil is clear, add prawns, pearl onions and cook them. When prawns are cooked, add tamarind water (if necessary) and boil.










Friday, March 21, 2014

Jaldi cooker pulao/ Prawns pulao





Ingredients
Recipe - Vanitha Magazine

Basmathi rice - 2 cups

ghee     - 2 tbsp

Cinnamon - 1 inch piece

Cloves  - 3 nos

Cardamom  - 3 nos

Garlic chopped  - 1tsp

Onion cut in to small pieces - 1 no

Green chilli    - 3 nos

Tomatoes cut in to small pieces - 2 nos

Salt  pepper powder - as needed

Turmeric powder   - 1/4 tsp

Prawns cleaned  - 100 gms

Boiled water   - 2 1/2 cup

Coriander leaves - as needed

Mint leaves          - as needed

Lime juice          - 1 tbsp



   
Method

Wash rice and soak for 10 minutes, then drain.

Heat cooker on stovetop, pour ghee and crackle cinnamon sticks, cloves and cardamom. add garlic and saute, followed by onions and green chillies. When onions are light brown, add tomato, salt, pepper powder, turmeric powder. Add prawns to this. Now add rice to this and fry the rice. Add water, coriander leaves and mint leaves. Now close the cooker without the weights on. When the steam comes, put the weight on, switch off the stove. After sometime, when pressure is released, open the cooker.





     

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