prawn devilled

Devilled Prawns – Quick And Easy Chili Prawns

prawn devilled

prawn develled

Serve this quick-and-easy, delicious devilled prawns as a side dish with any main meal and you will be surprised how well it enhances the overall taste.

King prawns are best for this dish.  Rub a little lemon juice after giving them a good clean up to take that fishy smell away.

Be liberal with diced carrots, quartered green beans, spring onions or leeks to make the dish more healthier .  However,  the original recipe with chili and bell peppers add a distinct fiery taste that will stimulate anyone’s taste buds instantly.

You will need the following ingredients to make it

King Prawns – washed, devined, shell removed 250 g
Red, Green,Yellow bell peppers 1 each cubed
Brown sugar 1/4 tbsp
Soy sauce 1 tbsp or a bit more
Fish sauce 1/2 tbsp (optional)
Ginger garlic paste or both grated  1 tbsp
Garlic cloves  3
Onion  1 big cubed
Turmeric, Chili powder  1/2 tsp each
Salt 1/4 tsp
Oil 1 tbsp
Red food colour powder (Biryani colour) – Optional two pinches
Juice of 1/4 of a lemon

Let’s Make

Marinate it

  • Rub salt, ginger garlic paste, turmeric powder, red chili powder, red food colour and lemon juice on prawns
  • Keep aside for 20 – 30 mins

Stir fry it

  • Heat up oil and stir fry prawns under medium flame until cooked

  • Push the cooked prawns to a side of the pan and drop cubed bell peppers, garlic cloves and cubed onion

  • Stir fry all together for a few minutes.  Do not let the peppers and the onion lose their crunchiness
  • Add any other vegetable now
  • Stir fry until the veggies are softer
  • Add soy sauce,  sugar and fish sauce
  • Toss a few more pinches of chili flakes or Chinese chili paste at this point if you’d prefer a spicier taste
  • Stir fry vigorously under high flame tossing the veggies and prawns together
  • Switch off flame and let the pan sit for a few mins allowing all the flavours to blend.
  • The prawns are now ready to serve with a bowl of steaming noodles
  • Yummy !

devilled prawns

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salmon pan fry

Pan Fried Salmon Fillets – Delicious fish for dinner tonight!!

Pan fried Salmon fillets

This crispy, golden, pan-fried salmon fillet, mixed with aromatic Indian spices, makes a very satisfying dinner choice, served  on a bed of noodles – with a few slices of garlic bread, as shown in the picture or an assortment of steamed veggies.

The combination of spices give a real fusion to the fish; moreover, tossing the fillets on semolina has taken a very rebellious turn comparing to the usual – the mild, just-salt-and-pepper version of the Western style marination.

Thanks to my Goan friend, Vancy, who used to live by the sea in Goa and taste fish in every imaginable form,  I got my salmon fillets just right this time.  None of the recipes that I browsed give this novelty idea of wrapping the fillets with semolina.  Sensing my dilemma, she assured that semolina gives a very beautiful, crispy, crunchiness to the fish fillets. Trusting her, I did the same and was thrilled with the outcome!




While pan frying the fillets in olive oil, you will notice the juices running out merrily, tempting you to burn your fingers, trying to grab a little piece from a side and pop it in to your mouth!

Remember to scrape the juices and toss on the fillets and they will taste heavenly!

So, let’s make it;




Ingredients:

 Salmon fillets with skin removed  2 medium size
Kashmiri red chili powder  1 tsp
 Cumin powder  1 tsp
 Coriander powder  1 tsp
 Turmeric  1/4 tsp
 Pepper powder  1/4 tsp
 Lemon juice  half a lemon
 Olive oil  1 tbsp
 Salt  1/4 tsp
 Semolina  2 tbsp
 Olive oil for shallow frying  2 tbsp

Let’s make it :




  • Combine chilli powder, cumin and coriander powder, turmeric powder pepper powder, olive oil, salt and lemon in a wide bowl.
  • Massage the fish fillets thoroughly with the marination.
  • Cover and leave for 20 min in the fridge.
  • Take out, sprinkle semolina all over the fillets covering both sides.
  • Heat a pan with 2 tbsp of olive oil
  • Shallow fry until golden.
  • Serve immediately with  garlic bread, steamed veggies or with noodles

salmon pan fry

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King fish fillets deep fried

Fried King Fish Fillets – Golden, crispy fish for a hearty and healthy dinner

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan.  A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. Fresh or frozen King fish  is the best choice for this recipe for its soft flaky texture.

Let’s make the fish fillets:

Season it

  • Wash and pat dry and scrape the skin off from the fish fillets
  • Season with lemon juice, salt and pepper
  • Keep aside

Make the batter

  • Mix 1/4 cup of plain flour with water to make a thick batter
  • Add a few pinches of turmeric to give colour little salt
  • In a flat plate, spread a cup of golden breadcrumbs

Dip it / Wrap it

  • Now, dip fish fillets in the batter
  • wrap in the breadcrumbs

Fry it

  • Deep fry both sides until they turn into golden brown colour
  • Let them rest on a kitchen paper
  • Serve with a wedge of a lemon on the side
  • Best served with steamed veggies to make a hearty and healthy meal

Now prepare the veggies:

Cut 

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)

Steam

  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.

Toss on butter

    • Heat a wide wok and drop a teaspoon of butter and let it melt.
    • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!

nfd

Hashbrowns homemade

Homemade Hash Browns – Flavourful and crusty potato patties

Make these crisp, golden-brown hash browns for your supper tonight !!

Serve them on a heap of a green salad, plain couscous  or noodles to make it a perfectly healthy and satisfying meal.

Bon appetit !!

What you will need; 

Potatoes (preferably waxy)3
Onion and a large green chili chopped 
Salt, chili or paprika powder to taste 
Pepper powder1 tsp
Plain flour4 tbsp
egg1
Olive oil or any other oil to shallow fry

Let’s make it;

Grate

  • Peel and coarsely grate the potatoes and chop the onion very thinly.
hash brown

Squeeze it

  • Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids to drain out

Mix it

  • Place the potatoes, egg, salt, pepper and plain flour in a bowl and mix thoroughly using your hands.
  • Add green chili, chili powder and  adjust the taste at this point

Shape it

  • Place a boll of the mixture on your palm and make a thick, round pattie.
  • Dust both sides with plain flour
  • Make a few more

Fry it

  • Heat 2 tbsp of olive oil on a non-stick pan and gently place them on it

  • Shallow fry on medium flame  both sides until golden
  • Place on a wire rack to cool off slightly
  • Serve immediately with ketchup or sweet chili  sauce

Tip:  Avoid eggs and add an extra tbsp of flour to make it a vegetarian version

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Easter egg baskets

Egg baskets – A perfect party treat for kids

Throwing a party for kids could be tricky, as you need to consider hard on yummy treats as well as the appearance of them.  Even if your choice of snacks is great in taste, if they do not look pretty, kids will not get properly amused.

egg baskets3

Try these pretty egg baskets for kids parties or small family gatherings and notice the delight in their faces at the sight of this pretty treat. These are perfect to pack in for a picnic too. The creamy centres in the egg white rounds taste delicious, so make sure to season the egg yellow mixture perfectly.

You will need the following ingredients;

Large Eggs4
Mayonnaise2tbsp
Salt n pepper powderto taste
English mustard or mustard cream1/2 tsp
Vinegara few drops

Let’s make them :

  • Boil the eggs for 10 min adding a drop of vinegar to bring the egg yolk to the middle
  • Cut the eggs right in the middle with a sharp knife
  • Next, scoop out all the egg yolks and place them in a bowl
  • Add a dollop of mayonnaise, English mustard, salt and pepper into egg yolks and mix thoroughly until all come together
  • Now slice the bottom  egg white parts so that they could stand without being wobbly on a plate
egg
  • Fill the hollows of egg white parts with the egg yellow mixture
  • Spread thinly cut red / orange tomatoes, carrots, spring onions, red/yellow peppers or any other choice of colourful veggies
  • Thinly strip a spring onion leaf and make a handle and insert the corners either side, using a toothpick
  • Arrange them on a plate and serve with ketchup or on their own
  • Smile !
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fish roti

Sri Lankan Fish roti – Popular Sri Lankan Street Food

groti51

These spicy and delicious triangles, filled with fish and potatoe mixture are a typical Sri Lankan street food loved by everyone as a snack or a filling mealtime choice. This easy recipe will give you the privilege of making these delicious fish rotis at home. Super easy than you thought and you will make these again and again once you get the recipe right.

You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time consuming.

If your taste buds prefer a vegetarian version of the same, try this delicious vegetable rotis by clicking the link below ;

So let’s get ready with all the necessary ingredients and make them;

1st Step : Make the dough

Ingredients for the dough;

Plain Flour2 Cups
Sugar1 tbsp
Salt1 tsp
Any oil2 tbsp
Baking powder1 tsp

Kneed it

  • Mix everything together and kneed  adding water little by little until it doesn’t stick onto your fingers
  • Kneed for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery
  • Now, break equal pieces from the dough  and roll them into balls as the size of a medium egg
  • Dip each ball in oil and arrange them on a tray, allowing space between for them to rise. Pour a little oil on each ball. Oil makes the flour go softer and stretchy
  • Close with a cling film and let to rest for 2-3 hrs
Groti

2nd Step : Make the filling

groti11

Prepare the fish:

  • You can use tinned mackerel, pilchards in brine or tuna in brine for an easier choice
  • If you prefer fresh tuna, King fish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill water just above and add pepper powder, salt, a dash of turmeric , a bit of curry powder and a clove of gamboge.  Cook the fish until soft and all the water runs out and keep aside

For the filling you will need;

Fish (tinned tuna or mackerel in brine)1/4 cup
Salt 1/2 tsp
Ground black pepper 1 tsp
Garlic chopped 3 cloves
Green chili chopped 1 or 2
Onion or shallots chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1/2 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shreded thinly 1/2 cup
Turmeric powder/Mild curry powder/Chili powder1/2 tsp each
2 Crushed cardamoms and a cinnamon stick 
Lemon juicea few drops
Oilve oil or any other oil1 tbsp
  • Heat up oil in a wok, add cardomoms and the cinnamon stick
  • Add chopped garlic and curry leaves
  • Add a handful of  thinly chopped red shallots or onion and brown them
  • Add  chopped green chili
  • Add shredded carrots and cabbage.  Stir fry until the veggies are soften.  Do not over cook
  • Roughly crush the boiled potatoes and toss them next
  • Add chili powder, curry powder, turmeric, salt and pepper
  • Mix all together and lastly add fish
  • Stir fry a bit more and adjust the taste at this point
  • Finally, squeeze  lemon juice on top and mix all together
  • Filling is ready now.  Cover and keep aside

Assemble everything. Final step

  • Lift up the cling film and take a ball of dough and flatten it to a round shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap from the filling in the middle
groti1
  • Fold into a triangle
  • First bring the right edge to the middle
  • Then the left side and the bottom, all the way to the middle
  • Next. the top must come to the middle too
groti2
  • Finally,  it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled  fingers )
groti3
  • Place the triangle roti on a well oiled and heated up pan and bake turning frequently until all the sides are baked well
groti4
  • A wooden spoon placed across the pan is a brilliant way to support the rotis when the sides are baked
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack
  • Let them cool off completely
  • Serve with ketchup on side or on their own
  • Finish off with a steaming cup of plain tea with ginger and sugar
groti66
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Tuna Wraps – A healthy lunch box filler

tuna wrap These wraps are perfect  for kids’ lunch boxes as they contain healthy oily fish in the middle of a juicy and creamy  tomato and cucumber salad.  It is great for picnic lunches too.  No need of packing any extra  ketchup or sauces, because the filling has it all.

You need the following items to wrap this up:




  • Soft warps , preferably wholemeal
  • Tuna in brine (squeezed away the brine water)
  • Cucumber, red onion and tomato  (All chopped into tiny pieces (remove the seed part from                                                                              tomatoes)
  • Salt and pepper to taste
  • Ketchup and mayonnaise

redwrap_wholemeal1  tuna-chunks-

Let’s wrap it:

  • Place chopped cucumber, red onion and tomato in a bowl and mix salt and pepper.  Using your fingers mix all thoroughly and keep aside for a few mins.
  • Add tuna flakes and mix with a flat butter knife.

tuna wrap6

  • Add a large dollop of mayonnaise and mix all together.
  • Adjust the taste at this point.
  • Now on a hot flat pan warm  up a wrap , both sides for a few seconds.
  • Lay it on the kitchen top and spread ketchup liberally.



tuna wrap7

  • Place a mound of tuna filler in the middle of the wrap.
  • Bring one side forward and fold from sides.

tuna wrap4




  • Roll up.
  • Cut in an angular shape from the middle and insert a lattice leaf. tuna wrap5
  • Now let both rolls sit primly in the lunch box side by side.

tuna wrap2

Fish and Chips – Batter fried with sparkling water – The best kids’ friendly version

fish n chip
Fish and Chips - Classic recipe

Fish and chips, a much loved take away meal of the working class in England, originally served wrapped in old newspapers was indeed a nostalgic memory for those who tasted it.

During the time, when working class diet was bleak and unvaried, fish and chips came as a tasty break from the norm and a pay-day treat at the end of the week.  Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.

My several attempts to produce something reasonably closer to what the pubs in England serve,  turned out to be a mouthwatering success at the end!  I used sparkling water instead of beer to produce a beautiful bubbly batter for fish, keeping in mind that this treat must be kids friendly too.

For best results,  I recommend Cod fish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod but with a less flavourful outcome. Also, make sure you store the bottle of sparkling water in the fridge,  as chilled water helps to bring out the best bubbly batter.

Make sure that you serve these golden fried fish straight out of the frying pan to give its best taste, mouthwatering flavours and texture.

So, let’s make it for dinner tonight;

You will need the following ingredients;

 
Cod/Haddock/Plaice4 fillets (defrosted or fresh)
Plain flour1 cup and 1/2 more to dust the fish
Salt1 tsp
Ground pepper powder1 tsp
Baking powder1/2 tsp
Sparkling water – chilled
(straight from the fridge)
 
Oil to deep fry 
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IDShot_540x540

Let’s make it:

fish
  • Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper  and keep aside
fish3
 
  • Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder
  • Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter
fish2
  • Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper
  • Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour
fish4
  • Next, using tongs,  dip the flour coated fish fillet in the batter and shake off the excess

Fry

  • Heat enough oil for deep frying
  • Deep fry immediately turning both sides under medium flame
fish5
  • Remove from oil when the fish turns into golden brown
    fish n chips
  •  Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven baked chips and boiled green peas (Some like a mushy green peas mound with it.  Mash the peas with a glug of warm milk and serve along with fish and chips)
  • Enjoy the best ever Fish and Chips!!
nfd
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thilapia fillet

Pan Fried Thilapia – with grilled cherry tomatoes on the side

panfried

These fleshy fish fillets, with a very appetizing crispy outer layer is a very flavourful dish, which could be served as a  main meal with a lots of vegetables or grilled tomatoes on the side.  

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes in every meal time.  Roll the fish fillets on samolina was her top tip as it gives such an addictive crunchiness and crispiness when they come out of the pan.

So, gather the necessary ingredients and let’s make it;

What you will need:

 Fish fillets (Thilapia)4
Onion1 chopped finely
Whole coriander seeds2 tbsp
Whole cumin seeds1 tbsp
Whole Kashmiri chilies3-4 deseeded
Garlic3 cloves
Tamarind pulp1 tbsp
Semolina1/2 cup
LemonJuice of 1/2 lemon
 Salt a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and season with salt and pepper
  • Grind chopped onion, deseeded Kashmiri chili, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender
  • Add tamarind pulp and lemon. Lightly grind until all come together
  • Take the paste out, pat on one side of the fish fillets
  • Place semolina on a plate and wrap both sides.  Shake off the excess
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side
  • Pan fry under low flame
  • When one side is fried enough, carefully turn on to the other side.  Fry both sides until golden and crispy
  • If the oil runs out, sprinkle a bit more on top of the fillets
  • Serve hot.  Delicious with grilled tomatoes on the side.
panfried
cherry tom
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prawn balls

Prawn Balls – Prawn balls wrapped with golden bread crumbs

prawn-balls-300x248

Kids will love these crusty and savoury prawn balls as a snack with a dollop of ketchup on the side. Yum!

You can even pack these in school lunch boxes and their crustiness will be intact and taste even better. Busy mums can store the prepared prawn balls in the freezer and deep-fry, whenever needed.

Gather the following ingredients to make these;

Cooked prawns 1 cup
A few slices of bread 
Onion 1
Green chilli 1
 Salt and pepper to taste 
Egg white1 beaten
Golden bread crumbs1/2 cup

Let’s make;

  • Crush prawns with your fingers
  • Grate a bread slice.  You can use the crusty bits left after making sandwiches
  • Mix onion, green chili, salt and pepper with grated bread and prawns
  • Sprinkle little warm water if the mixture is too dry
  • Make small balls
  • Dip in the egg white, then wrap with golden breadcrumbs
  • Deep fry until golden
  • Serve with ketchup
  • Delicious!
pr-300x224
Pacific Pilchard fried rice
Chinese Style Trout – steamed and smoked in hot oil – Delicious

Please click on the OLDER POST bar for more recipes on this catergory

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