prawns curry

Ingredients

• 200 Gm Prawns
• 1 ½ cup water
• 1/3 cup chopped onions
• 1/2 cup chopped tomatoes
• ½ cup raw mango ( skin out)
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon turmeric
• 2 tablespoon red chilly powder
• 1/ Cup Fresh Coconut
• One hand full tamarind
• One hand full fresh curry leafs
• Salt to taste

Method

Go to the fish market and ask for fresh prawns (I used frozen packed 200 Gm).

Fresh prawns are ideal and will taste better, make sure they are de-veined.
Soak the tamarind in ½ cup water.
Cut the onions, tomatoes, ginger, garlic, green chilies and set aside.

Put 2 table spoons of oil and once heated put all all the ingredients in the fish bowl and add salt, chilly powder, turmeric powder and mix well.
Once the mix is slight golden brown add all the tamarind water and raw mangos slices.

Bring to boil.

In the meantime grind the coconut to a smooth paste and then add 2 green chilies and some curry leaves and grind again. Chilly/curry leaves are added latter or else it gets bitter if grinded too much. Keep aside.
Bring to boil and add the coconut mix and the cleaned prawns, cook for 20 mts or till prawns are tender. Do not over cook or else the prawns will become hard.

Garnish with curry leafs and 2 green chilies. Do server hot with white Rice.

Nadan Fish (Ayila) Curry

Ingredients
• ½ Kg Fish ( Ayila) each fish cut to 3 pieces
• 1 ½ cup water
• 1 cup chopped onions
• 1/2 cup chopped tomatoes
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• 5 medium size green chillies
• 1 tablespoon turmeric
• 2 tablespoon red chilly powder
• One hand full tamarind
• One hand full fresh curry leafs
• 5 teaspoons fresh coconut oil
• Salt to taste



Method

Go to the fish market and ask for fresh (Ayila). You can also make the same with Sardine ( Mathi) or Seer fish ( Aykoora). Ask the vendor to clean the fish and cut to right size. Pay him extra to cut, as it might be messy to cut yourself!



Soak the tamarind in ½ cup water.
Cut the onions, tomatoes, ginger, garlic, green chilies and set aside. Put all the ingredients in the fish bowl and add salt, chilly powder, turmeric powder and mix (rub) well.


Add the coconut oil and mix again and keep aside for 10-20 mts.


Add the water to it and bring to boil for 5 mts. Once the onions are tender add the tamarind paste you had soaked in water (don’t forget to strain).
Bring to boil once again. Now add the cut fish and cook for 20 mts.
Garnish with curry leafs and 2 green chilies. Do server hot with Nadan Rice. This tastes good with Poratha or boiled tapioca too.
I learned this dish from my friend Sudarshan (Babu) who used to stay with me while we were bachelors!!!

Gobi Manchurian

Gobi Manchurian can be made with Cauliflower (Phool Gobi) or Cabbage (Patha Gobi).I have made it with Cauliflower.Time - 30 Mts

Ingredients for Manchurian

1 small Cauliflower cut to small piec es
3 tablespoons corn flour
5 tablespoons a
ll purpose flour (m aid a)
½ cup water
1 teaspoon black pepper powder
Salt to taste

Ingredients for Sauce

½ cup chopped spring o nio ns
1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped ginger
1 tablespoon corn flour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon vegetable/sunflower oil
Salt to taste

Method for Manchurian

Cut the cauliflower into small pieces and soak in water for 20 mts.(add half tea spoon turmeric)

In the meanwhile, mix the corn flour and all purpose flour along with pepper and salt, then add the water and make a nice paste.

Add the cauliflower florets and mix until the florets get coated with the flour mixture.

Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown and crisp.

Remove from oil and drain in paper towels. Keep aside.

Method for Sauce

Mix the corn flour with ½ cup of water. Add soya sauce, ketchup , salt.and mix well

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. Once done add the Manchurian into the sauce and stir fry for a few minutes.Garnish with spring onion leaves and serve hot.