Grilled Tandoori Fish

Ingredients

Fish Half kg
Salt to taste
Red chilli Powder 1tsp
Coriander Powder 1 tsp
Roasted & crushed Cumin 1 tsp
Lemon juice 4 tbsp
Ginger/Garlic paste 1 tsp
Curd 2 tbsp
Crushed black pepper 1/4 tsp
Shan Tandoori Masala 1 tbsp
Melted Butter 4 tbsp or 2 tbsp oil

Method

Take a bowl and add in all the ingredients and mix well.
Add in the fish pieces and mix well with the marination.
Leave this to marinate for atleast 30 mins.
now bake it or grill it on a non stick grill pan & serve :)

Grilled Tandoori Fish

Indian Shrimp Curry

Ingredients

Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp

Method

In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.

Indian Shrimp Curry

Fish Biryani

Ingredients

Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4

Method

Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Fish Biryani

Beef Wontons

Ingredients

1 medium head cabbage, finely shredded
1 (300g) packet beansprouts
3 stalks celery, chopped
2 spring onions, chopped
400g (14 oz) prawns - peeled, deveined and coarsely chopped
500g (1 1/4 lb) lean mince
3 tablespoons oyster sauce
5 tablespoons soy sauce
2 cloves garlic, minced
1 packet wonton skins (wrappers)
250ml (8 fl oz) vegetable oil

Method

Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in prawns, stir fry until cooked.
In a large frying pan, brown the mince. Drain off fat and add the meat to the vegetable and prawn mixture. Continue to fry over a high heat; add oyster sauce, soy sauce and garlic. When well blended, remove mixture from heat.
Place a tablespoon of the meat and prawn mixture (or more, depending on how large your wonton wrappers are) into the centre of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in vegetable oil until golden brown.

Beef Wontons

Prawn toasts

Ingredients

200g peeled prawns
1 egg white
1 clove garlic
3 teaspoons hot pepper sauce
1 tablespoon cornflour
sprinkle salt
2 spring onions
1 pinch ginger (optional)
8 slices white bread
sesame seeds
cooking oil as needed for deep frying

Method

Put all ingredients except bread and sesame seeds in food processor and blend to a paste.
Remove crusts from bread and cut each piece of bread into 4 triangles.
Spread the paste on 1 side of the bread and press down as much as possible.
Sprinkle on sesame seeds or place the seeds on a plate or chopping board and then press the toasts paste side down into the seeds. Only seed the paste side.
Heat 2 to 3 inches of oil in a pan or wok (I use a frying pan), until hot but not smoking. Place your toasts into the oil and fry for 30 to 50 seconds each side or as desired and Serve.

Prawn Tempura

Ingredients

8-10 Prawns
1 bottle Soda
2 cup White flour
3 Egg
1 tsp Baking powder
1 tsp Black pepper powder
1 tbsp Chicken flour
for frying Oil
to taste Salt
250 gm Prawns
for Batter
100 gm Rice flour
100 gm Wheat flour
100 gm Corn flour
2 Pinch Salt
as required Ice Chilled water
For Tempura Sauce
3 tbsp Japanese soya sauce
1 tsp Crushed red pepper
2 tsp Castor sugar
1 tsp Oil
2 tsp Spring onion chopped
1 tsp Garlic chopped

Method

Wash the prawns, cut lengthwise and flatten with the blunt end of a knife.
In a bowl add 2 cups of white flour, 2 tbsp corn flour, 1 tsp baking powder, 1 tsp black pepper powder, salt as required, and 1 bottle of soda. Mix well
In a second bowl beat 3 eggs. Dip each slice of prawn into the flour mixture followed by the beaten eggs .Repeat the process 5 times and deep fry till olden brown.

Prawn Tempura

Fish biryani

Ingredients

Fish 750 gm
Mixed Whole spices 1 tbsp
Tomatoes 4 sliced
Brown onion ½ cup
Fenugreek leaves 4 small bunches
Salt 1 ½ tsp
Ginger garlic 1 tbsp heaped
Chili powder 1 tbsp heaped
Coriander 1 tsp heaped
Cumin 1 tsp heaped
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut into big cubes
Rice 750 gm boiled with 2 tbsp salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ½ cup

Method

Heat oil add whole spices, choti methi and chopped tomatoes, add brown onion with ginger garlic paste, all the dry seasonings, fry well add whipped yogurt with potatoes and 1 cup water, cover and cook till potatoes tender, add fish, cover and cook for 10 minutes, remove fish add chopped coriander and green chilies, in another pan put ¼ cup water and ¼ cup oil add ½ boiled rice, add fish masala and potato mixture top with leftover rice, top with Kewra and yellow color, put fish pieces on top, leave it on dum for 15 minutes & Serve.

Fish biryani

Prawns in Garlic Sauce

Ingredients

45 to 50 counts - Medium size prawns
Marinate prawns with
1 tbsp - Cornflour
1 - Egg, beaten well
Salt to taste
For the Sauce
20 to 25 flakes - Garlic, finely chopped
2'' pieces - Ginger, finely chopped
4 to 5 stalks - Spring onion
6 tbsp - Tomato ketchup
4 tsp - White vinegar
4 to 5 tsp - Red chili paste (optional) (see recipe below for chilli paste)
1 tbsp - Soya sauce
1 tsp - Sugar
2 tbsp - Cornflour ( dissolved in little water )
Salt to taste
sesame or groundnut out

Method

1 ) To marinate the prawns - Mix cornflour, egg, salt to taste and mix well with the prawns. Marinate for 15 minutes.

2 ) Cut the spring onion - Separate the onion and greens. Chop the greens separately for final garnishing. And the onions, chop them and keep ready for the sauce. In a bowl, mix tomato ketchup, vinegar, chili paste, soya sauce, sugar and keep mixed sauce ready.

3 ) Heat a kadai/ wok, pour some oil for deep frying the prawns. Add the marinated prawns into the hot oil and cook on both sides in medium heat till prawns turns white in color. Once the prawns are cooked transfer to a plate draped with paper napkin to drain off excess oil. Fry all the marinated prawns this way.

4 ) To the remaining oil( add more oil if needed) add ginger and garlic and sauté for 30 seconds, then add the onion and sauté till translucent. Then add the previously mixed sauces to the kadai and stir fry for a minute.

5 ) Now add the fried prawns and stir-fry for a minute. Then add salt to taste and 1 cup of water. Bring to a boil and cook for few seconds. Then add the dissolved cornflour in water to the kadai and stir fry for 15 seconds ( u can adjust the water according to the consistency u want like how thin or thick). Turn off the stove, garnish with green onion and serve hot.

To make red chili paste -
Soak 6 whole dry kashmiri chili in little water for 1/2 hour. Then grind to a paste with little water in which the chili was soaked in.

Prawns in Garlic Sauce

Jheenga Masala

Ingredients

• 1/2 Kg Prawns
• 1/4 cup Oil
• 2 Onion chopped
• 1 tbsp Ginger garlic paste
• 20 Curry leaves
• 1 1/2 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Turmeric
• 1/2 tsp Crushed red pepper
• 1 tsp Salt
• 1 tsp Dry fenugreek leaves
• 2 Tomatoes chopped
• 6 Green chilies chopped
• 2 tbsp Coriander leaves

  Method

Heat 1/4 cup oil fry 2 chopped onion light golden, add 1 tbsp ginger garlic paste, also add 2 chopped tomatoes with 1 1/2 tsp chili powder, 1/2 tsp turmeric powder, 1 1/2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp salt, 1/2 tsp crushed red pepper and fry well till oil comes on top, add 1/2 kg prawns with 6 chopped green chilies, 20 curry  leaves, 1 tsp dry fenugreek leaves and simmer for few minutes. Lastly add ginger slice and Coriander  leaves & Serve.

Jheenga Masala

Hot Fried Prawn

Ingredients

Jumbo prawns 300 gm
Ginger chopped 1 medium piece
Garlic chopped 3 – 4 cloves

Spring onion chopped 1 (optional)
Flour 3 tbsp
Chili powder ½ tsp
Worchester sauce 1 tbsp
Egg 1
Coriander leaves 2 tbsp (optional)
Oil for fry
Corn flour 2 tbsp
Baking powder ½ tsp
Dry flour ½ cup
Salt to taste
Black pepper powder ¼ tsp

Method

• Wash and clean 300 gm jumbo prawns, cut from centre, coat with dry flour and keep aside.
• In a bowl mix together 3 tbsp flour, ½ tsp baking powder, 2 tbsp corn flour, ½ tsp black pepper, 1 egg, salt to taste and water as required to make medium consistency batter.
• Also add in ½ tsp chili powder , chopped coriander leaves and chopped spring onion leaves.
• Now dip each prawn into the batter, coat the batter very well on prawns, deep fry till golden brown.Serve Hot.

Hot Fried Prawn 

Baked fish and chips

Ingredients

• 750g potato, peeled, cut into wedges
• 1 egg
• 2 tbs milk
• 2 tbs plain flour
• 3/4 cup (70g) cornflake crumbs
• 600g boneless firm white fish fillets, in 1 1/2 cm-thick slices
• Olive oil spray

Method

Baked fish &chips 

1. Preheat oven to 220°C. Line two large baking trays with non-stick baking paper. Spread wedges in a single layer on one tray and spray with oil. Bake 25 minutes on the top shelf.
2. Meanwhile, whisk egg and milk. Place flour and crumbs in two separate dishes. Coat fish in flour, followed by the egg and then crumbs. Place on the second lined tray. Spray with oil.
3. Place the fish on the oven’s lower shelf. Bake for 10-15 minutes or until fish is tender and chips are golden.Serve hot with Tartar Sauce!
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Chutney Prawns

 Ingredients

• Large prawns1 kg
• Breadcrumbs 1 cup
• Egg1
• Coriander1 bunch
• Mint1 bunch
• Coconut4 tbsp
• Green chilies3-4
• Lemons (Juice)2
• Cumin seeds½ tsp
• Sugar1 tbsp
• Salt½ tsp
• Oil to fry

Method

1. Grind coriander, mint, green chilies, coconut, cumin seeds, lemon juice, sugar and salt together.  Make a cut in the prawns and flatten them slightly.  Apply chutney to the prawns and then coat each in breadcrumbs, refrigerate for a while. Dip in egg and fry till crispy. 

Chutney Prawns