Fried Prawns

INGREDIENTS

250 gm prawns-cleaned

1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour,
¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

METHOD

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag.
Shake to coat prawns well with flour. Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other.
Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper.
Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.

Malai Prawn Curry

INGREDIENTS

1 kg prawns
½ fresh coconut milk
2 onions
2 sticks cinnamon
2 cloves
4 green cardamoms
2 bay leaves
2 dried red chillies
1 inch of fresh ginger
2 tsp turmeric powder
2 tsp cumin powder
1 tsp red chilli powder
2 tbsp cooking oil
2 tbsp yoghurt
2 tsp sugar
1 tbsp ghee
salt to taste

METHOD

Marinate the prawns in turmeric and salt for an hour.
Sauté the prawns in hot oil. Remove from the pan.
In the same pan sauté whole garam masala and chopped onions for a minute.
Add ginger, sugar, turmeric, red chilli powder and cumin powder.
Add the sautéed prawns, coconut milk, yogurt and salt into the pan.
Simmer for 7-8 minutes.
Add ghee and cook the prawns for 2 minutes.
Garnish with chopped coriander and serve hot.

Fish curry

INGREDIENT

1 fish
3 tsp oil
½ tsp mustard oil
¼ tsp methi seeds
2 onions-chopped
4 green chillies
1 ½ tsp ginger garlic paste
3 tsp red chilli powder
3 tsp coriander powder
½ tsp turmeric powder
salt according to taste
1 cup tomato puree
cup tamarind pulp
½ cup water
6-7 curry leaves
7 coriander leaves

METHOD

Clean and cut the fish and leave aside.
Heat oil in a pan; add the mustard seeds, methi seeds, onions and green chillies.
Cook till the onions turn a light brown and then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and tomato puree and stir till they are all mixed well.
Now add the tamarind pulp and water and then add the fish.
Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.

Fish patties

INGREDIENTS

½ kg white fish- cut into 2" cubes
1" piece coal
1 "paan" leaf
1 tbsp oil
1 tbsp melted butter
salt and pepper
1 tbsp butter
3 tbsp spring onions-finely chopped
3 tbsp cream
750 gm potatoes-mashed
2 tbsp chopped parsley
grated nutmeg
2 tbsp seasoned flour
Oil for frying

METHOD

Place fish in a bowl. Heat coal over a flame until it glows.
Push a beetle nut leaf (paan leaf) into the centre of the bowl of the fish.
Using tongs, put the glowing coal onto the leaf.
Heat 1 tbsp oil. Pour over the coal. Cover the bowl with foil. Set aside for ½ hour.
Arrange fish on a grill pan. Brush with butter and grill until fish flakes easily.
Flake fish with a fork.
Cook butter, spring onion and cream together for a minute. Add potatoes, parsley, nutmeg, fish and seasoning. Chill well.
Mould mixtures into small patties.
Coat with flour.
Shallow fry in hot oil for about 3 minutes on each side.
Drain and serve immediately.