Tag Archives: Kingfish fry

WEEKLY PHOTO CHALLENGE: DINNERTIME

Dinner times are the most happening and fun times in my house, the family is seated at the dinning table and this mom dishes out some fantastic menus with everyone relishing amidst jokes and laughter. Whenever I am experimenting with some recipe, it is usually made for the evening meal time, as the whole family is together.

For this week’s Weekly Photo Challenge-Dinnertime , I have selected photographs  from my tour to Chennai , India in January of this year.

We reached the Marina Beach in Chennai around 5 pm or so, it is the Longest urban beach of the country, spanning 13 Km. It sure was an unforgettable experience to see this longest beach, we had to walk too much to touch the water :), a tiring experience especially when you have spent the full day sightseeing other places in and around Chennai. But the tiredness was soon forgotten when this foodie caught sight of these food stalls.

A fruit stall at the Marina Beach, Chennai, India.
A fruit stall at the Marina Beach, Chennai, India.

Lovely golden sand at the Marina Beach Chennai, India.

Lovely golden sand at the Marina Beach Chennai, India.

Marinated cauliflower for making fritters, potato fritters at Marina Beach, Chennai.

Marinated cauliflower for making fritters, potato fritters at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Fried crabs at the Sea fish Fry stall in Marina Beach, Chennai.
Fried crabs at the Sea fish Fry stall, Marina Beach, Chennai.
Fish fry stall at the Marina Beach in Chennai, India.
Fish fry stall at the Marina Beach in Chennai, India.
Long chili fritters/Pakora stall at Marina Beach, Chennai.
Long chili fritters/Pakora stall at Marina Beach, Chennai.
Marina Beach, Chennai.
Marina Beach, Chennai.

🙂 Below I share pictures of food that I have made in my kitchen.

Ashu's -Chili Pakora

Ashu’s -Chili Pakora

Ashu's-Chili Pakora
Ashu’s-Chili Pakora
Ashu's-Kingfish Fry
Ashu’s-Kingfish Fry
Ashu's- Spicy prawn fry
Ashu’s- Spicy prawn fry
ashu's- Tandoori Momos
ashu’s- Tandoori Momos
ashu's
ashu’s- Fresh Fruit Salad

Summer is here and a plate of freshly cut Alphonso mangoes, Watermelon, Strawberries and Orange is always welcomed and is the most sought after one. Alphonso mangoes from India are the yummiest, and we are fortunate they are available in the markets here too.

These were few of the food pictures that I enjoyed clicking and am happy to share with you all. Though I did not allow myself to eat the fried fish sold at the beach, I did make those yummy prawns that were marinated with the special South Indian chili that imparts the most amazing red color.

If you would be interested to check out some of my sea food recipes, you will find them in the archives. Enjoy your dinnertime with family and friends and make great memories :).

Ashu.

 

 

 

Prawn Curry with Fresh Coconut

Prawn Curry with Fresh Coconut
Prawn Curry with Fresh Coconut

In continuation of this months Goan Special seafood curry, I am posting my Prawn Curry recipe that uses fresh coconut.

For a seafood lover, the local fish market here is a delight, with an array of local and from abroad varieties of all types of seafood available for purchase in a single market. The display is so clean with all different fishes stacked neatly in the rows of shops/stalls that are numbered. The visit is always mind-boggling, difficult  to decide on what variety to purchase, and most visits end up in huge amount of seafood purchases. The family has no complains as long as they are getting to eat different dishes with interesting recipes.

For this recipe I always use either the small or big-sized prawns. The size of the prawns decides the ingredients added to the gravy, hence the preference. The small prawns are more sweetish in taste, hence the choice. It is a simple gravy, addition of just few ingredients makes it so delicious, a perfect blend of all the different flavors.The prawns and fresh coconut add the sweet taste, the Kokum adds the sour taste to the dish, and the chilies add the spice.

INGREDIENTS:

Small Prawns: 500 Gm

Fresh Coconut: 1/2 coconut (1 Katori grated coconut)

Onion: 1 Small

Red Kashmiri Chili: 3-4

Kokum: 3 pieces

Garlic: 4-5 cloves

Cumin: 1 Tsp

Red Chili Powder: 2 Tsp

Turmeric Powder: 1 Tsp

Garam Masala: 1 Tsp

Salt: To taste.

Cooking Oil: 2 Tbsp

Ingredients for Prawn Curry with Fresh Coconut
Ingredients for Prawn Curry with Fresh Coconut

METHOD:

Soak the Kokum and Kashmiri red chilies in hot water for 10 min.

Wash, clean, peel and devein the prawns. Apply pinch of turmeric and salt to the clean and towel dried prawns and keep them in the fridge.

Kokum and Red Chilli soaked in water.
Kokum and Red Chilli soaked in water.

Grind the soaked chilies, fresh coconut, onion, garlic, cumin to a fine paste, add water if required to get a fine paste of the masala.

Heat a kadai or pan on the gas stove and add the cooking oil. Then add the paste of the masala and fry till it is cooked. The add the turmeric, red chili powder, and salt and cook till the oil is seen at the edge of the kadai.

Fry the masala till the oil is seen on the edges and then add the prawns to the pan.
Fry the masala till the oil is seen on the edges and then add the prawns to the pan.

Add the prawns and mix with the masala and cook with a lid covering the pan for 5-7 minutes. Then add the soaked Kokum and little water, the quantity added depends on the thickness of the gravy that is desired. Half a glass water would be sufficient to get a thick gravy. Use your judgment to add the required amount of water.

If more water is added to the masala then let the water in gravy boil so the masala gets mixed properly and the gravy consistency is not too thin. Do not keep the gravy boiling on the stove for too long as the prawns tend to become hard and rubbery if cooked for long.

Sprinkle the Garam masala on the gravy and then empty the contents in a serving bowl. Garnish with finely chopped green coriander.

Serving Options: The Prawn Curry can be served with roti/fulkas, hot steamed white rice, or Malvani vade.

Prawn Curry with Fresh Coconut served with hot fulkas/roti and Kokum Kadi and roasted papad, with helpings of steamed rice, my Malvani special weekend Lunch menu.
Prawn Curry with Fresh Coconut served with hot fulkas/roti and Kokum Kadi and roasted papad, with helpings of steamed rice, my Malvani special weekend Lunch menu.

Ashu’s Malvani Special Weekend Lunch menu, the picture above, also includes fried fish either Surmai (click for-Kingfish Fry) or any other variety.

Click here for finding out how to roll roasted papad.

Click here for other prawn recipe on this blog.

I always enjoy meals that include this Prawn curry, sharing here gives me the opportunity to give you all the same experience. Happy cooking and enjoying your hand cooked meals, friends.

Wishing you all a pleasant day.

ashu.