PRAWNS FRY

Prawns Fry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish

Method:
1. Add 2 cups of water to prawns and bring to a boil and cook for more 10 minutes on low heat, drain and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add cashewnuts and curry leaves, saute for few seconds on low heat, add finely chopped onions, fry till transparent.

3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.

5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.

6. Yummy prawns fry is ready to serve. Serve with white rice.

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GRILLED FISH

One more yummy non-veg dry item. This is very simple and quick to prepare. Delicious and looks yummy too. Here is my recipe:


Grilled Fish Fillets:
Prep : 1hr (marination and for freezing)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
4 Tilapia fish fillets
1 tsp red chilli powder
2 tbsp yogurt
2 tbsp oil
1 tbsp lemon juice
salt as per taste
a pinch of turmeric powder
1 tsp ginger garlic paste
a small pinch of food color (optional)


Method:
1. Wash and clean the fish fillets (don't make pieces), marinate with all the above ingredients and keep in freeze for more than 45 minutes.

2. Take out from freezer and place them on a baking tray and keep the tray in a conventional oven.

3. First 5 minutes, set the temperature at 500 degrees F.

4. After 5 minutes, decrease the temperature to 350 degrees F and cook for more 10 minutes.


5. Serve hot with sliced onions and lemon.

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Chepa Pulusu (Fish cooked in Tamarind sauce)

Yesterday i prepared a famous Andhra style fish gravy (Chepa Pulusu), which is my mother's very specialty recipe. We will cook the fresh fish fillets in tamarind juice and some ground spicy powders. We can say that its a healthy and low calorie recipe also. More than other non veg, i prefer fish. Its good for health. This fish gravy tastes great next day. Because by that time, the fish pieces observes the little quantity of tamarind and spicy juices. I assure that everyone will enjoy this chepa pulusu. Here is my recipe:


Ingredients :

8 fish fillets of Tilapia
3 tbsp oil
1/2 tsp jeera
1/2 mustards
1/2 tsp methi seeds
few curry leaves
1 finely chopped onions
1/2 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder
salt as per taste
1 big lemon-sized tamarind (soak tamarind in 2 cups of water and extract thick juice)
Fresh finely chopped coriander leaves for garnish
1 tsp whole garam masala powder

For Masala Paste :

1 Onion (Cut into 6 pieces, roast them in 1 tsp of oil)
1 tbsp jeera (roast them and make the powder)

Method :

1. Make the jeera and onion paste with help of 2 tbsp water and keep aside.

2. Take the tamarind extract into a bowl, add turmeric powder, ginger garlic paste, red chilli powder and above onion paste and salt, mix well with your hand and keep aside.

3. Heat oil in wide vessel, add jeera and mustards, let them splutter. Add methi seeds, fry for few seconds, add curry leaves and chopped onions, fry till onions become lightly golden colour on medium flame.

4. Now add above tamarind mix to this talimpu and bring it to a boil. Now carefully drop the fish fillets into gravy and cook covered for 5 minutes. Turn the fish pieces slowly,add garam masala powder, mix gently, cover and cook on low heat for more 10 minutes. Let the gravy thicken or till oil leaves the edges of vessel. Adjust the salt and turn off the heat and garnish with coriander leaves.

Note : Do not stir too much of fish pieces otherwise pieces may brake. Serve it after couple of hours for best taste. Serve with hot rice. Taste will be awesome.

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Fish curry (Fish with light gravy)

This fish curry is my mother's specialty and one of my favourite dishes. Its very simple and fast to cook. Fish can be cooked in many ways. But with adding of Indian spices, it will be more tasty and yummy. Among all the non veg, fish is very best for health. I like the fish more than chicken and mutton. I am sure that you can enjoy with this fish curry a lot.


Ingredients:

6 Fish fillets (Tilapia or korrameenu or bocha)
3 tbsp oil
1 big chopped onion
few curry leaves
salt as per taste
1/2 tsp whole garam masala powder
fresh chopped coriander leaves

For paste :

1 onion (make 6 pieces and roast in 1/2 tsp of oil)
2 tsp jeera ( roast lightly)

For Marination:

1/2 tsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger garlic paste
2 tbsp curd
1 tsp lemon juice and
above onion and jeera paste

Method:

1. Roast the jeera without oil and keep aside.
2. Heat 1/2 tsp oil, add big onion pieces, roast them till light brown and keep aside. Let them cool.
3. Now grind the jeera, make it smooth powder, then add above roasted onion, make to smooth paste, if you want you can add 1 tbsp water.
4. Clean the fish fillets.
5. For marination, add turmeric powder, ginger garlic paste, chilli powder, curd, lemon juice and above onion jeera paste in a bowl, mix well. Then apply this marinade to all the fish fillets, and keep aside for 15 minutes.

6. Heat oil in a pan or kadai, add curry leaves and onions, fry till lightly brown.
7. Now place the marinade fish fillets one by one, pour the marinade mixture on top of fillets, covered, cook them on low heat for 5 minutes. Check that fish does not burn or get stuck to the kadai.
8. Slowly turn the fish pieces, cover and cook on low heat for more 5 minutes.
9. After fish completely cooks, add salt and whole garam masala powder, mix gently, let the gravy thicken and till oil leaves the edges of kadai, turn off the heat, sprinkle the chopped coriander leaves.


Note : Do not stir too much of fish pieces, otherwise they may brake. This curry will be very tasty, when you serve hot.

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