Fried Prawn Masala#SundayFunday

Fried Prawn Masala is super quick to make and tastes delicious. A perfect accompaniment with rice or rotis

Ingredients
1 Kg Prawns - cleaned & deveined
4 Tablespoons White Vinegar
250 Grams Onions - chopped
250 Grams Tomatoes - chopped
½ Teaspoon + ½ Teaspoon Turmeric Powder
1 Teaspoon Salt or to taste
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Garam Masala Powder
½ Teaspoon Fenugreek Powder
3 Tablespoon Chopped Coriander Leaves
6 Dried Red Chilies - broken
½ Cup Oil
Method

Marinate the prawns with vinegar and ½ teaspoon turmeric powder for 10 minutes.
Heat oil and fry the prawns, on high heat for a minute or two only. Keep aside.
In the same oil add broken dried red chillies and onions fry till the onions are mushy , then add the ginger garlic paste and chopped tomatoes sauté till the tomatoes are mushy.

Then add all the dry spices and 2 tablespoon water, fry fill oil separates. Now add the fried prawns and mix it well till the spices coat the prawns, then add half of the chopped coriander leaves, mix well. Cover and let is cook on low flame for 2 -3 minutes. Switch off the flame. Garnish with the remaining coriander leave and enjoy. Delicious fried prawn masala is ready.

Labels: Sunday Funday, Seafood/Fish, Prawns, Shrimps, Indian, Main course 

  For Sunday Funday we are sharing Seafood / Fish Recipes: 

Baked Salmon Potato Croquettes from Food Lust People Love

Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
Fried Prawn Masala from Sneha’s Recipe
Non-Traditional Jambalaya from Culinary Cam
Pissaladière from Karen’s Kitchen Stories
Shrimp Dip from A Day in the Life on the Farm 

Salmon & Avocado Towers#EatTheWorld

This appetizer is easy to make, pretty show-stopping, delicious and good for a quick lunch too. Avocado is rich with vitamin C, vitamin E, and potassium. This is one of the all-time most popular special occasion dish which is so easy to do and it will impress your guests!

Makes 3 Towers
Ingredients
½ Lemon Zest
1 Tablespoon Finely Chopped Wild Garlic
Salt & Black Pepper Seasoning - to taste
1 Large Fillet Salmon

For The Avocado Mixture
1 Small Cucumber - finely diced
1 Spring Onion - only green part - finely chopped
1 Clove Garlic - finely minced
¼ Teaspoon Red Chilly Flakes
A Juice and Zest Of One Lemon
1 Large Avocado - mashed
Salt & Black Pepper - to taste
1 Tablespoon Chopped Dill
Microgreens or Coriander Leaves - To Garnish

Method

In a pan add a cup of water, salt, 1 tablespoon finely chopped wild garlic, lemon zest bring this to a boil, add in the salmon fillet and poach it for 2 minutes, turning the side and again poach it for 2 minutes. Let this cool and fish out the salmon pat it dry the salmon . Shred the salmon into small pieces. Keep aside.

Mash the avocado. Put mashed avocado in a bowl and mix in lemon juice, red chilly flakes, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place 6-8cm ring moulds onto small serving plates.
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens or coriander leaves and a sprinkle of salt and pepper.

Labels: Eat The World, International Cuisine, Appetizer, Salmon, amuse Bouche, Seafood/Fish, Denmark 

Join us as we Eat the World!!!

Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Frikadeller (Danish Meatballs) 

Culinary Cam: Stegt Flæsk Med Persillesov 

Kitchen Frau: Aebleskiver (Danish Pancake Balls) 

A Day in the Life on the Farm: Poached Halibut in Orange Lemon Sauce over Braised Lettuce Sugarlovespices: Pandekager (classic, thin Danish Pancakes) 

Sneha’s Recipe: Salmon & Avocado Towers

Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.

 
Serves 4
Ingredients
For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil

For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method

Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns

In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy

In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 

Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits

Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 

Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm 
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures 
• Fried Cornmeal Mush from Palatable Pastime 
• Masala Shrimps With Cheesy Grits from Sneha's Recipe 
• Makki Di Roti from Mayuri's Jikoni 
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite
•  a Whiskered Accomplice    

Prawn With Veggies Bafat Without Coconut#SundayFunday

This recipe is made with two East Indian Masalas and is without any coconut. It's quick, easy and tasty too. This pairs well with hot steamed rice or hand bread. 

Ingredients 
300 Grams Cleaned Prawns With Shells
1 Teaspoon Heaped Kacha Masala 
1 Teaspoon Heaped East Indian Bottle Masala
1 -2 Green Chillies - slit
1 Teaspoon Heaped Ginger Garlic Paste
1 Teaspoon Sea Salt or to taste
1 Tomato - Sliced
1 Medium Onion - sliced
1 Sprig Curry Leaves
1 Medium Potato - quartered
2 Small Brinjals - quartered
4 -5 French Beans
4 -5 Papadi/Broad Beans
1 Small Piece Snake Gourd
3 Tablespoons Oil
1 Tablespoons Tamarind Paste
1 Tablespoon Rice Flour

Method 

Heat oil, add cumin, slit chillies, ginger garlic paste and fry for a minute, later add chopped onions and fry till slightly pinkish in color. Now add the prawns and fry well till the onion turns just a little brown ( don’t fry till dark brown). Add the chopped tomato and fry till soft adding a splash of water.
Once the tomatoes are mushy add potatoes, French beans and and both the East Indian masala with a little water and let the masalas cook till the oil starts separating check and add little more water ( don’t add too much water as we will be adding it in the later stage) if required till the masala gets well sautéed. 

Now add all the veggies and a little water to get the veggies sautéed in the spices for about a minute or two stirring in between. Add the prawns and water enough to make a gravy consistency accordingly. Lightly give this a mix and cook covered for 5 - 7 minutes, stirring in between. Once the veggies and prawns are cooked add the tamarind paste mixed with the rice flour, give it a light mix and let is simmer for 2 - 3 minutes.

Switch off the flame and garnish with chopped coriander leaves. Enjoy this with steamed rice or Hand Bread.  

Labels: East Indian, Prawns, Seafood/Fish, Sunday Funday, Main course, Mixed Veggies  

• Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
• Amy of Amy's Cooking Adventures serves up Crispy Oven Baked Fries
• Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
• Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
• Sneha of Sneha's Recipe cooks Prawn With Vegetable Bafat Without Coconut  

Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)#FishFriday

Dublin Lawyer with (Shrimp in Irish Whiskey Cream Sauce) is a simple delicious seafood dish. Have peeled and washed shrimps and it's ready in minutes.

I have used the flambéing method to give additional aroma, flavor to this dish and this moderates the harshness of whiskey. I love this Irish whiskey as it leaves a sweet flavor behind. Serve this on a bed of steamed rice or porter bread. In Ireland this is served with porter bread and salad. Since porter bread is not available here I enjoyed this on a bed of steamed rice.

Serves 2
Ingredients
300 Grans Peeled and Washed Shrimps/Prawns
¼ Cup Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
⅓ Cup Heavy Cream
Chopped Chives or Scallion Greens
Steamed Rice

Method

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate.

Gently add whiskey to pan. Using a lighter catch whiskey on fire or tilt the pan and increase the flame to high. Once it catches fire, switch off the flame and wait till fire goes out and alcohol is burned off. This should take just a few minutes. 

Then again switch on the flame add cream and simmer for 3-5 minutes or until starts to thicken. Add seafood back into saucepan and toss to coat.

Spoon rice in bowl and top with a spoonful of seafood.
Top with a sprinkling of chopped chives or scallion greens. 

Enjoy this delicious Irish seafood dish.

Labels: Irish, Seafood/Fish, Prawns, Shrimps, Alcohol, Main course, International Cuisine, Fish Friday

For Fish Friday Foodies we are Celebrating Ireland , check the recipes we have made. 

 

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes  

Gluten Free Prawn /Shrimp Quiche - With Homemade Gluten Free Pie Crust#FishFriday

This is my gluten free pie crust with a my own All Purpose Gluten free flour Blend. I have to yet refine this blend recipe so will post it after my perfect trail. This was delicious but delicate to handle, so will refine this by making this blend again then post the recipe. I have used my own blend so I do not know if you can substitute this for other blends.

Makes a 7" Pie Crust
Ingredients
For The Pie Crust
105 Grams Homemade Gluten Free Flour + extra for dusting
60 Grams Butter - chilled butter cut into cubes
1 Egg- beaten - I used half to make the dough
½ Teaspoon White Vinegar
1½ Teaspoons Ice water or as required to make a dough

Method

In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Please note that, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.

Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. Trim the edges of the dough and crimp the edges.

To Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice. 
Bake for approximately 15 minutes, until the edges start to brown. Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

Ingredients
For The Filling
200 Grams Peeled & Wash Prawns/Shrimps -chopped
1 Large Onion - finely chopped
2 Big Clove Garlic - finely chopped
2 Green Chillies -finely chopped - I used red chillies
½ Teaspoon Chili flakes or to taste
1 Large Eggs - beaten
2 Tablespoons Chopped Scallion/Spring onions
1 Teaspoon Each Butter or Olive Oil
Salt to taste
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Fresh Cream
2 Tablespoons Heaped Grated cheese - add more to your taste
Method
For The Filling

Heat olive oil and butter then add the garlic and when the raw aroma vanishes add the chopped onion and chillies sauté till translucent, add the seasonings, salt, pepper, cayenne, mix well, add the prawns and cook it done, add the cream and mix well. Cook till mixture is thick. Cool completely. 

In a bowl, beat egg, add little cheese add this to the cooled mixture and pour this into the baked pie crust. Sprinkle more cheese and chopped scallion greens. 

Bake the quiche in a preheated at 180°C for 15 - 20 minutes or until it is done and toothpick comes out clean. 

Serve at room temperature.

Labels: Quiche, International Cuisine, Baked, Fish Friday, Seafood/Fish, Gluten free, Homemade

• Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories 

Seer Fish/Surmai Kujit- East Indian#FishFriday

Fish Kujit is a traditional fish stew. This East Indian Fish Curry has a slight tangy taste from the use of vinegar with the freshly ground green masala and the goodness of fresh coconut milk. It's delicious stew.

I have made this with seer fish you can use any white fish. I remember as kid, this was my comfort food and would enjoy this with hot Hand breads(Apas), you can also enjoy this with any crusty bread or steamed rice.

Ingredients

500 Grams Surmai Fish fillets
1 Medium Onion - thinly sliced
6 Green Chillies - slit
1" Piece Ginger - cut into juliennes
6 Cloves Garlic - cut into juliennes
1 Small Tomato - chopped
Vinegar to taste
2 - 3 Tablespoons Oil
Salt to taste
½ Freshly Grated Coconut - remove milk (first & second extract)-keep separately
Grind To Paste
6 Cloves Garlic
½" Piece Ginger
1 Teaspoon Cumin powder
1½ Teaspoon Coriander powder
½ Teaspoon Turmeric powder
10 Black Peppercorns
2 Tablespoons Coriander leaves
2 Green Chillies
2 Tablespoon Grated Coconut

Method

Grind the given ingredients to a fine paste using the second extract of the coconut milk if required (do not use water). Keep this aside.

Heat oil in a pot or mud vessel/treezal, fry the ginger, garlic, green chillies, onion and tomato, sauté till the onion is translucent ( I removed a little of this for garnishing). Now add the ground masala , wash the mixer jar with little water and fry till oil surfaces. Add the first extract coconut milk and salt to taste, give it a good mix , slowly slide in the pieces of seer fish and give it a light mix so that fish is submerged in the gravy. Let this come to boil on medium low flame. Cover and let it simmer for 2 minutes or till the fish is cooked. Switch off the flame add the vinegar, taste for sourness if needed add according to your taste.

Garnish with the sautéed onion, green chillies, ginger garlic and tomato. 

Serve hot with steamed rice or Hand Breads(Apas)
Labels: Fish Stew, Fish Friday, East Indian, Main course, Seafood/Fish

For Fish Friday our theme is Seafood Or Fish Stews.

• Food Lust People Love: Malaysian-style Curry Laksa 
• Karen’s Kitchen Stories:  Shrimp, White Bean, and Kale Stew 
• Palatable Pastime: Shrimp and Crab Gumbo 
• Sneha’s Recipe: Seer Fish/Surmai Kujit- East Indian 
• A Day in the Life on the Farm: Sausage and Halibut One Pot Stew

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm