03
Jun 20

Fish-Egg Kofta/Fritters Curry

  • Servings: 2
  • Preparation time: 10 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 10 minutes.
  • Total time: 30 minutes.

Treat yourself with this fish-egg kofta curry paired with steam rice, an exotic and complete meal. As we know fish is good for everybody especially for older women’s bones and muscles health. Fish consumed as a food all around the world, it is an important source of protein and other nutrients and fish-egg is equally good if not less.

Ingredients:

For making kofta:

  • Fish egg: 150-200 gm
  • Besan (chick pea flour): 3 tablespoon
  • Onion: ¼ no. (Small)
  • Fresh coriander leaf: 2 tablespoon (chopped)
  • Garlic stem: 1 no.  (Optional)
  • Spring onion: 1 no. (Optional)
  • Salt: ½ teaspoon (as per taste)
  • Oil: for deep frying

For making wet masala:

  • Mustard seed (yellow): 1 tablespoon
  • Ajwain (carom seed): ½ teaspoon
  • Red chili: 1-2 no.
  • Salt: ½ teaspoon
  • Garlic: 2-3 clove
  • Onion: ¼ no. (Small)
  • Tomato: 1 no. (Small)

For making gravy:

  • Turmeric powder: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 1 no.

Preparation:

  1. Dry grind mustard, Ajwain along with salt and red chili all together to make fine powder; add garlic, onion and tomato, make fine paste(add some water if needed), keep aside.
  2. Chop onion, spring onion, garlic-stem and coriander leaves to fine pieces; put into mixing bowl, add Besan, salt and fish-egg. Mix well. Kofta (Fritter) batter is ready to fry.

Method:

  1. Heat the oil in a wok/ kadhai; Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon; drop the batter into the oil, deep fry on medium flame, when they start to come up (after couple of minutes) slowly turn over. Fry till it becomes golden brown on all sides (about one minute). Fry remaining batter in the same way keep aside. Now fish kofta (fritters) is ready to serve. Serve with evening tea.

For making curry:

  1. In the same oil, add mustard seed and red chili, sputter for few second; Reduce heat at low flame, add wet masala, fry the masala on low flame until it becomes golden brown (about 4-5 minutes).
  2. Add turmeric powder and slowly add 200-300 ml water (as per gravy thickness), boil it for 1 minute.
  3. Add fried fish kofta; let it boils, put off the flame.
  4. Sprinkle chopped coriander leaf and serve.
Fish-Egg Kofta Curry
Ingredients
Ingredients
Kofta (Fritter) batter
drop the batter into the oil
deep fry on medium flame
fish kofta (fritters
fish kofta (fritters
add wet masala
fry the masala on low flame
add 200-300 ml water
Add fried fish kofta
let it boils
put off the flame
Sprinkle chopped coriander leaf
Sprinkle chopped coriander leaf
Fish-Egg Kofta/fritters Curry
Fish-Egg Kofta/fritters Curry
Fish-Egg Kofta/fritters Curry

25
May 20

Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)

  • Servings: 1
  • Marinating time: 8-10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 4 minutes.
  • Cooking time: 13 minutes.
  • Total time: 27 minutes.

One of my Pakistani friend visited to my house for evening tea in Tokyo, Japan; I served pui saag (Malabar spinach) Pakoda (fritters) followed with cardamom milk-tea. They enjoyed the fritters most and told that they never eaten Malabar spinach fritters before; rather they used to cook it with prawn, that very moment I decided to cook this recipe and post it.

Prawn are one of the most popular seafood consumed all over the world, as it contains huge amount of protein, Malabar spinach is also full of nutrients even almost double in comparison to spinach. In my opinion mingling of this two comes out awesome in taste and nutrition.

‘Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)’ is also one of the traditional side dish from Bengali cuisine; they pair it with steamed rice, called it ‘Chingri machh diye pui shag’

Ingredients:

  • Pui Saag (Malabar Spinach): 50-60 gm
  • Prawn:  100-150 gm.
  • Green chili: 1-2 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Small)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Cumin:  ½ teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ¼ teaspoon
  • Chili powder:  ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Salt: 1 teaspoon

Preparation:

  1. De -vein prawn if they are not already done so. I used here that is already done.
  2. Marinate prawn with salt and turmeric powder for 15-20 minutes, keep aside.
  3. Grind garlic, ginger and green chili to fine paste, keep aside.
  4. Chop tomato, keep aside.
  5. Finely chop Pui leaves and soft stem (discard hard stem) as well as onion, Keep aside.

Method:

  1. Take fry pan/ wok, put oil and heat, when it smokes add prawn; stir fry on medium low flame till gets pinkish golden in color, take out, keep aside( about 3-4 minutes).
  2. Put cumin and red chili into the same pan, sputter for few seconds; add chopped onion stir fry for couple of minutes on high flame; add chopped tomato, stir fry for couple of minutes, add  prepared paste and salt, turmeric powder, coriander powder and chili powder(keep it stirring otherwise it may burn). Fry on medium flame till oil separates from masala.
  3.  Add fried prawn and chopped pui saag; stir fry till it is done (about 2-3 minutes) on medium flame. Put off the flame, add Garam masala powder.
  4. Now,” Prawn with Pui Saag (Malabar Spinach with Prawn)” is ready.  Transfer into serving bowl, serve with rice or bread .
Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)
Ingredients
add prawn
add prawn
stir fry
Put cumin and red chili
add chopped onion
add chopped tomato
add prepared paste
add salt, turmeric powder, coriander powder and chili powder
Add fried prawn
Add fried prawn
add pui saag
add pui saag
add Garam masala powder
Prawn with Pui Saag (Malabar Spinach with Prawn)
Prawn with Pui Saag (Malabar Spinach with Prawn)

15
Feb 18

Squid (kanava fish) stew

Let’s celebrate Valentine’s Day in all its glory, buying so called heart shaped balloons, and cook squid stew for the love of love. The taste is marvelous.

Ingredients:

  • Squid: 200 gm
  • Onion: 1 no. (Medium size)
  • Tomato: 1no. (Small size)
  • Garlic: 6 flake (medium)
  • Ginger: 2 inch pieces
  • Green chilly: 2 no.
  • Dry whole red chilly: 2 no.
  • Cumin seed: 1 teaspoon
  • Black pepper: 10-15
  • Cinnamon: 1 inch piece
  • Black cardamom: 1 no. (Crushed)
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desired shape either ring or square shape. Again wash it and keep aside.
  5. Peel off and chop the garlic and ginger, make fine paste keep aside.
  6. Cut onion into fine slices longitudinally, cut green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Take a pressure cooker, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric powder and 1 tablespoon of oil. Mix all ingredients with 1 cup of water, close the lid and Bring to full cooking pressure reduce to low flame and cook for 4-5 minutes. Allow cooker to cool.
  2. Take a fry pan. Put rest of oil in it, add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.
  3. Fry for few seconds, then add chopped tomatoes; fry tomatoes till oil leaves from sides (about 3-5 minutes).
  4. Add green chili and boiled squid; fry it till liquid dries up, decorate with green coriander and sliced onion.
  5. Squid stew is ready to be served with steamed rice and dal in the lunch or any meal as you wish.

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish)

Squid (kanava fish)

Ingredients

Ingredients

20161003_175118

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

boiled squid

boiled squid

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add chopped tomatoes

add chopped tomatoes

Add green chili

Add green chili

Add green chili and boiled squid

Add green chili and boiled squid

decorate with green coriander and sliced onion.

decorate with green coriander and sliced onion.

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew


13
Feb 17

Squid fritters (kanava fish pakora/pakoda)

The simple way to romance your love bird on the occasion of valentine evening, the squid fritters and piping hot flavored chai (tea).it’s just and fare that raises the temperature of love.

Ingredient:

  • Squid (kanava fish): 200gm.
  •  Ginger paste: ½ teaspoon
  • Garlic paste: ½ teaspoon
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Turmeric powder: ½ teaspoon
  • Rice flour: 1 tablespoon
  • Chili powder: 1 teaspoon
  • Water: 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish in ring shape. Again wash it and keep aside.
  5. Take a bowl. Put Besan, rice flour, salt, chili powder, Ajawine and ginger garlic paste in it. Make a smooth batter with the help of water. Keep aside for couple of minutes.

Method:

  1. Take fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil; If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip the squid ring into batter. (Either direct by hand or spoon)
  3. Deep fry all rings, when they start to come up slowly turn over, Fry till it becomes golden brown on both sides.
  4. Serve hot Squid fritters (kanava fish fritters) with green chutney to be followed with tea or coffee.

Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)

 Ingredient

Ingredient

Put Besan, rice flour, salt, chili powder

Put Besan, rice flour, salt, chili powder

Make a smooth batter

Make a smooth batter

batter and squid ring

batter and squid ring

dip the squid ring into batter

dip the squid ring into batter

Deep fry all rings

Deep fry all rings

slowly turn over

slowly turn over

Fry till it becomes golden brown

Fry till it becomes golden brown

Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)


29
Jan 17

Prawn curry (with shell)

Today I am going to upload the prawn recipe with ‘shell on’; it leads to the exotic flavor. This Prawn curry rich in nutrition considered a delicacy since ancient times, it is rich source of protein too, and will surely set your taste bud.

Ingredients:

  • Prawn: 200 gm
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Green chili: 1 no.
  • Dry red chili: 1no.
  • Lemon juice: 1 tablespoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 4 table spoon
  • Cumin seed: half teaspoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Green cardamom: 1no,
  • Clove: 1 no.
  • Cinnamon: 2” stick
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  1 cup

Preparation:

  1. Clean and rinse the prawn, with running water (in this recipe I cooked the prawn with shells on but it is important to remove the vein).
  2. Cut dorsal side of prawn by sharp knife or a scissor up to tail. You can see blackish intestine of the dorsal part of the body (vein).
  3. Remove and discard the vein with your finger or tip of knife, it runs along right under the surface of back.
  4. Add lemon juice. Leave it for 5-7 minutes. Again wash the prawn drain out all the water.
  5. Marinate the prawn with half of the salt and garlic paste and turmeric powder, keep aside.
  6. Slit green chili and chop tomatoes into small pieces.
  7. Clean and diced onion, make smooth paste by grinding, keep aside.

Method:

  1. Heat oil in a pan till smokes, Put marinated prawn, shallow fry the prawn ,as they starts cooking they will turn orangey, cook on medium low flame and cook for 2-3 minutes and change the side. Take out the prawn, keep aside.
  2. Add cumin, red chili and whole Garam masala and fry few seconds with left out oil in pan (if required add oil). Add onion paste stir fry for 2-3 minutes on medium flame (keep stirring) add chopped tomato, slit green chili, ginger and garlic paste, and fry until golden brown (about 3 -4 minutes).
  3. Add all powder masala, Cook till oil starts leaving the edges. Add a cup of water hot water (as your required quantity of gravy). Close lid.
  4. When the gravy starts boiling add fried prawn, stir it well and cook for 4-5 minutes on low flame, and cook until gravy becomes to your desire consistency, add Garam masala powder and chopped coriander leaves.
  5. Serve with paratha, steamed rice or pulao.

Prawn curry (with shell)

Prawn curry (with shell)

Ingredients

Ingredients

Ingredients

Ingredients

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

Add cumin, red chili and whole Garam masala

Add cumin, red chili and whole Garam masala

Add onion paste

Add onion paste

stir fry for 2-3 minutes on medium flame

stir fry for 2-3 minutes on medium flame

fry until golden brown

fry until golden brown

Add all powder masala

Add all powder masala

Cook till oil starts leaving the edges

Cook till oil starts leaving the edges

Add a cup of hot water

Add a cup of hot water

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

add fried prawn

add fried prawn

add fried prawn

add fried prawn

cook for 4-5 minutes on low flame

cook for 4-5 minutes on low flame

add Garam masala powder

add Garam masala powder

add Garam masala powder

add Garam masala powder

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)