Posts Tagged Sea Food

Fish Curry with mango and coconut (Kerala Style)

Ingredients:

  1. 1/2 kg fish
  2. 1 big onion or a few small onions
  3. 1 green mango
  4. Salt to taste
  5. Few Green chillies to taste
  6. 1 Grated coconut
  7. Pinch of Pepper
  8. Few pieces of Curry Leaves
  9. Cumin Seeds
  10. Coriander Powder
  11. Tumeric Powder
  12. Coconut Oil
  13. Ginger Paste 1 tsp
  14. Garlic paste
  15. Tamrind 1 cm cubed

Method:

  1. Clean the fish, wash it and cut it into approximately 1 inch pieces.
  2. Cut the onion in thin pieces
  3. Peel the mango and cut it into 1/2 cm cubes
  4. Pour the grated coconut, green chillies, pepper, curry leaves and cumin seeds in a mixer and blend it smooth. Keep it aside.
  5. Soak the tamrind in 1/2 cup water for 5 to 10 minutes and squeeze out the juice from it. Strain and keep the liquid aside.
  6. Add Salt, tumeric powder and tamrind juice to the fish and soak it for 10 to 15 minutes.
  7. Heat oil in a frypan and splatter in onion pieces, garlic paste and ginger paste fry this till brownish.
  8. Add the mango pieces, marinated fish, salt, coriander powder and 2 to 3 cups of water.
  9. Boil this till mangoes are tender.
  10. Add the blended items which we kept aside and cook for another 5 minutes.
  11. Take it off the flame and serve with idli/ dosa/ roti or rice.

Note:
You can also add some chilli Powder for taste and color.

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Tinned Tuna and Potato Curry (Aloo Machri)

Ingredients:

  1. 1 Tin Tuna
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Tinned Fish and Potato curry (Aloo Machri)

Ingredients:

  1. 1 Tin Fish
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 3 to 4 cups of water and let it boil for 5 minutes.
  8. Add the fish and Tomatoes and cook till Potatoes are tender and the soup is thick according to your likeness.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Tinned Fish Curry

Ingredients:

  1. 1 Tin Fish
  2. Salt to taste
  3. oil to fry
  4. Garlic paste 1 tbsp
  5. Ginger paste 1/4 tsp
  6. Methi 5 to 6 pcs
  7. Jeera 1/4 tsp
  8. Sarso 1/4 tsp
  9. Curry leaves 5 to 6 pieces
  10. Masala 1 tbsp
  11. Tumeric 1/2 tsp
  12. 1/2 tsp Lemon Juice
  13. 1 onion
  14. Fresh Chillies chopped in pieces

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  3. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  4. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  5. Add masala, tumeric, the fish and salt and mix well. If it is too dry than add 1/4 cup of drinking water to help it cook well.
  6. Cook for 5 to 10 minutes and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Tinned Tuna Fried Rice

Ingredients:

  1. 1 tinned tuna (1 recommend brunswick brand small tin tuna)
  2. 1 onion
  3. 4 cloves garlic paste
  4. 1 cm cubed Ginger paste
  5. Butter
  6. Salt
  7. 1 cup rice
  8. 1 tea spoon lemon juice

Method:

  1. Cook the rice and separate the grain individually.
  2. Open the Tined tuna.
  3. Cut the onion into round slices.
  4. Heat butter in a frypan and add garlic paste , Ginger paste and Onions.
  5. When garlic paste starts to get brown, add the tuna and pour the lemon juice, simmer this for 3 minutes .
  6. Add the rice and salt and mix well, Cook this for 5  minutes and serve.
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Mussles/Kai/Nakai (Fiji Indian Style) Curry

Ingredients:

  1. 2 kg Mussles
  2. Water to Boil 2 cups
  3. Jeera 1/4 tsp
  4. Methi 5 to 8 seeds
  5. Sarso 1/4 tsp
  6. Garlic Paste 2tbsp
  7. Masala 2 tsp
  8. Curry leaves 2 stocks
  9. Tumeric powder 1 tsp
  10. 1 Onion sliced lengthwise
  11. Salt
  12. Chillies (Optional)
  13. Oil

Method:

  1. Rinse the mussles to clean any sand.
  2. Pour the mussles in a big pot and add water. Boil this till the shell is open.
  3. Take out the fleshy part from the shell and separate the black and white parts (the white flesh is used).
  4. Rinse the white flesh in water.
  5. Heat oil and splatter in jeera, methi and sarso.
  6. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  7. Add masala, tumeric and Curry leaves. Stirr and add the mussles.
  8. Add salt and cook till mussles are cooked.
  9. Drain out any excess oil
  10. Serve with roti and chutney or with other food.

Notes:

  1. Mussles are called Nakai in Fiji hindi and Kai in Fijian language.
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Prawns/Shrimps Curry in Coconut Cream

Ingredients

  1. Tomatoes
  2. Fresh Prawns
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Take off  the skull and remove all the unwanted stuff from inside.
  2. Wash thoughly and remove all dirt and mud.
  3. Wash the tomatoes and cut it into small pieces.
  4. Heat oil and splatter in methi.
  5. Let methi get brown than add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add Tomatoes, Prawns and salt.
  8. When Tomatoes start bubbling, add the remaining garlic and onion.
  9. You can add water if necessary.
  10. When  Prawns are cooked, add Coconut cream and simmer for few minutes.
  11. Serve with other food. Yummy with roti or rice.
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Crabs in coconut cream

Ingredients

  1. Tomatoes
  2. Fresh Crabs
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Take off the shell and remove all the waste from inside.
  2. Wash thoughly and remove all dirt and mud.
  3. Wash the tomatoes and cut it into small pieces.
  4. Heat oil and splatter in methi.
  5. Let methi get brown than add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add Tomatoes, crabs and salt.
  8. When Tomatoes start bubbling, add the remaining garlic and onion.
  9. You can add water if necessary.
  10. When  crabs are cooked, add Coconut cream and simmer for few minutes.
  11. Serve with other food. Yummy with roti or rice.
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Fish Curry in Tomatoes

Ingredients

  1. Tomatoes
  2. Fresh Fish
  3. Salt
  4. Garlic paste
  5. Ginger paste
  6. Tumeric
  7. Masala
  8. Sarso (Mustard Seeds)
  9. Jeera (Cummin seed)
  10. Methi
  11. Onions
  12. Curry leaves

Method:

  1. Wash the tomatoes and cut it into small pieces.
  2. Fry the fish as shown in my blog below.
  3. Heat oil and splatter in methi.
  4. Let methi get brown than add a few pieces of onion and jeera.
  5. Add half of the garlic and ginger when onion starts to get brown.
  6. Fry garlic till it is brown and add Tumeric,  masala and Curry leaves
  7. Simmer for few seconds. Add Tomatoes, Water and salt.
  8. When Tomatoes start bubbling, add the remaining garlic, onion and the fried fish.
  9. Simmer for few minutes.
  10. Serve with other food. Yummy with roti or rice.

Note:

  1. Its best to use tomato puree instead of tomatoes because it doesnt have any chunks.
  2. If you are using Tinned tomato or fresh tomatoes, make sure its finely dices so that there is no tomato chunks.
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Fried Fish

Ingredients:

  1. 1 big Fresh fish
  2. Salt
  3. Oil
  4. Tumeric
  5. Masala
  6. Garlic Paste

Method:

  1. Take off the scales from the fish.
  2. Make a Straight Cut in the stomach and take out all the waste from inside.
  3. Cut off the head and wash it nicely. Making sure that all the waste from the stomach is removed.
  4. Cut the fish in smaller pieces .
  5. Coat fish with Masala, Garlic, Tumeric and salt. Mix well
  6. Heat Oil in a frypan and deep fry the fish.
  7. Serve with other food
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Rating: 5.3/10 (4 votes cast)
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