peri peri prawns
ingredients

.prawns-1 kg
marinade
.garlic and green chilli paste-2 tblsp
.blk pepper crushed-1/2 tsp
.lemon juice-3tblsp
.2 flat tsp cornflour
.soya  sauce 1 tsp
.1/2  tblsp red chilli
.1/2 tspchilli sauce
.garlic cloves chopped small -1 tsp

Instructions

.marinade deveined and deshelled prawns with tails intact prawns in above
.leave half hour
.in a non stick pan, put 2 tblsp sesame oil
.when hot add prawns
.stir fry 2 minutes till done

serve with sauce(mix all together)

white vinegar
soya
sesame seeds roasted
chopped green chilli

Prawns in indian spices(sukha jhinga)

Hi!!! i have a super prawn recipe for you all. Tried and tested and delicious to the core this prawn dish can be served as a snack when you have guests over as its nice and dry....or you can hog it all by yourself.. its a low carb dish so eat it guilt free n enjoy it!!! here goes the recipe...do check out the pics step by step
Sukha Jhinga
ingredients
.250 gm prawns deveined with tails intact(med)(about 9-10)
.1/4 cup oil
Marnade
.2 tsp garlic paste
.2 tsp cumin powder
.2 tsp red chilli pwdr
.4 green chillies chopped
.3 tablespoon coriander leaves chopped
.juice of 1 full lime.
3/4 tsp salt
Seasoning
.2 tablespoon oil
.1/4 tsp cumin seeds
.10 curry leaves
Method
.wash prawns,pat dry.combine marinade ingredients and rub in to the prawn. leave to marinade atleast 1-2 hour in the refrigerator.this will ensure a good marination
.

put oil in pan on moderate heat. when hot,slide prawns and marinade into oil.pan fry the prawns one side and flip until they lose their translucency but remain crunchyabout 3-4 mins max

.Put the oil for seasoning in another pan on moderate heat.when hot,add cumin seeds and curry leaves. let it sizzle. 

pour the seasoned oil seeds and leaves over hot prawns and serve with lemon .

steamed fish with black bean sauce

Hi!! i had some beautiful chilean sea bass kept and decided to make a nice dietry and tasty fish for dinner. This recipe is adapted from nobu s book and its just perfect for this fish. The flavors are very delicate making you enjoy the quality of this fantastic fish. The black bean sauce i used was by lee kum kee.....and according to me its the best black bean sauce in the market. here goes the recipe!!
Steamed fish with black bean sauce
ingredients:
4 thick fish fillets (about 1.25" thick)
sea salt
freshly ground black pepper
4 tablespoons Chinese salted black bean paste, mixed with a little sake
8 tablespoons sake (Japanese rice alcohol)
thumb-sized piece of fresh ginger, peeled
1 bunch fresh chives, cut into 1 1/2-inch lengths
6 tablespoons olive oil
2 teaspoons sesame oil
directions:
1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.

2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.

3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.

4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.

5. Transfer the fish to the plates containing the reserved steaming liquid and serve.

Hot Rock Garlic Prawns

Hot Rock Garlic Prawns............a very very simple and tasty italian prawn recipe...GARLICY N LEMONY...........enjoy!!
ingredients
.8 white prawns deshelled n deveined
7 pods garlic chopped
2 T melted butter
2.5 T white wine
.1 big lemon juice
,extra virgin olive oil
.salt and blk pepper
..5 stems corainder chopped vv fine
method
.chop garlic
.Heat a non stick pan
.Add the melted butter and olive oil
.add garlic and saute
.when brown,add prawns.add salt and pepper
..cook. add white wine and cook.add coriander.
.finally add lemon juice and serve with bread

Bengali mustard fish

Bengali mustard fish
this is a very light and low fat fish dish......its quite pungent and you must love mustard , but you can tone it down with yogurt
ingredients
sea bass fillets 2 washed in lemon juice and marinated with sarson tel,salt and haldi
.1 Tablespoon yellow mustard seeds
.1 tablespoon black mustard seeds
.1 green chilli
.1/4 CUP DAHI
. 1 tsp ginger garlic paste
.1 teaspoon cumin powder
.1/4 teaspoon coriander powder
.salt
.3/4th tablespoon lemon juice
Method,Make a paste of mustard seeds,chilli,ginger garlic paste,yoghurt,salt,coriander powder and lemon juiceTaste for salt and add more lemon juice if required
.Poke a few holes in the fish with a fork and marinate one hour
. wrap fish in foil which is dabbed with mustard oil or use a banana leaf and fold to make a parcel
. Steam till cooked
.serve parcels with lemon wedges
. enjoy

Simple Tuna Quesidillas
Quesadillas are v simple to prepare and taste great with a variety of interesting fillings.i made these yesterday with tuna that i had left over from a pizza feast!!!
ingredients
.2 soft flour tortillas(available at modern bazaar by golden crust)
.60 g canned tuna in water drained

.40 g cheddar cheese grated (kraft is super)
.2 spring onion peeled and sliced thin
.few green chillies thinly sliced
.a little olive oil
equipment
.spoon
.chopping board
.frying pan
.spatula
.2 dinner plates
.small sharp knife
.fork
.grater
.2 mixing bowls
METHOD
.Lay out on of the tortillas on a board or clean and dry surface
.leave 2 cm border around edge and spoon the tuna on top
.sprinkle cheddar cheese over the tuna and add the spring onions and green chilli
.place second tortilla on top and press down firmly.
.Brush olive oil on a large frying pan.cook quesadilla over med heat.press down with spatula to make sure cheese melts
.Now you need to turn the tortilla over. Carefully slide it onto a larger plate.Put another plate on top and gently turn the plates over.
.Carefully put the quesadilla back in pan and cook the other side 2 mins.Remove cooked quesadilla from pan and cut into wedges.A pizza cutter works great!!!
.Serve with sour cream,salsa and guacamole...........or just sour cream
.enjoy and eat with passion

Fish fillets crusted with parsley and served with warm parsley sauce

hi..i made this delicious and very light fish for dinner last week..ive been tied up so wasnt able to post the recipe but better late than never...here it is!!!!!! i used basa but for all the people who have basa fish 
issues.......feel free to use any other fillet(white).....

..
Walnut Crusted Fish

Serves 4

Ingredients:

4 fillets of fish (what works best is basa, halibut, sea bass or black cod)

3/4 cup walnuts chopped

3/4 cup breadcrumbs*(i avoided this but im sure it would be tastier)

2 tbsp olive oil
3 tablespoon parsly leaves chopped


1 1/2 tbsp whole grain dijon mustard

1/4 cup grated parmesan

*Just as a side note here, how I make breadcrumbs is super easy and it avoids all the additives you find in the ones on the shelves in the grocery store. I set my oven at 200 and place 2 slices of whatever bread I have going into the food processor and chop it until it is as finely chopped as it’s going to get. Then I lay it out on a cookie sheet and bake for about 45 minutes. Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.


method

1)Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped. Transfer to a bowl and mix in the olive oil, dijon and parmesan.

2)Make sure your fish is sliced into 4 pieces.
3)take the fillets n lighty sear in butter both sides.
4)Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of 

each fish piece. Be generous and press the crust firmly.



5)Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.

i served the fish with a lovely parsley basil sauce

recipe-
ingredients

1 tablespoon butter
2 tablesppoons walnuts
1/2 cup cream plus 3 tablespoon milk

2-3 heaped tablespoons chopped fresh parsley
salt and freshly ground black pepper

.warm cream,add butter milk and cream...warm.
add parsley.season with salt and pep.
blend well.... drizzle few drops lemon juice and serve with fish

Nobu style yellowtail sashimi with jalapeno

Hi......inspired by a lovely meal at nobu,metropolitan hotel,i tried to make the most popular dish ..yellowtail with jalapeno using Nobu s recipe....i picked up the yellowtail from the japan centre as well as the ingredients for the dressing and it turned out fabulous....the recipe is too easy and if you can get hold of this beautiful fish(as i did),it will be polished up in seconds.......the kids were wanting more and more and the recipe turns oput exactly the same as nobu restaurants........here goes the recipe!! do check out the step by step link at the bottom

YELLOW TAIL SASHIMI WITH JALAPENO
BY NOBU MATSUHISA | JAN 22, 2010
Six pieces (70g) Yellow Tail
Six coriander leaves
Three grams garlic puree
Six slices of Jalapeno (green chilli)
90 ml yuzu soy
Yuzu Soy
60ml yuzu juice
30ml soy sauce
1 Slice Yellow Tail into six pieces.
2 Dip the Yellow Tail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeno.
3 Dress dish with yuzu soy and serve.

step by step link to recipes
http://www.facebook.com/media/set/?set=a.10151722701830344.859760.631380343&type=1

So delicious salmon carpaccio

SO DELICIOUS SALMON CARPACCIO.
.......THIS LOVELY CARPACCIO TAKES NO TIME TO PREPARE AND LOOKS LOVELY...ITS A GREAT APPETIZER FOR A DINNER PARTY!!!!!!!!I HAVENT ADDED FRIED SHALLOTS THE CHIVES TO IT AS MY KIDS AVOID GREEN GARNISHES BUT IT LOOKS SUPER WITH THE CHOPPED CHIVES AND THE SHALLOTS!!!

INGREDIENTS(FOR THE SALMON)

.11O ML VEG OIL FOR DEEP FRYING
.10 SHALLOTS THINLY SLICED
.1TSP WASABI PASTE MIXED WITH 1 TABLESPOON SOUR CREAM AND A BIT OF SALT.
.200 GM SALMON VERY THINLY SLICED
.2 TABLESPOON FRESH SNIPPED CHIVES

FOR THE JAPANESE VINAIGRETTE
.1 TABLESPOON VEG OIL
.3 TABLESPOON SOY SAUCE
.3 TABLESPOON RICE VINEGAR
.1 TABLESPOON SESAME OIL
.1 TABLESPOON GRATED ONION

METHOD.MIX ALL INGS FOR THE VINAIGRETTE TOGETHER IN A SMALL BOWL.ITS BETTER TO MAKE VINAIGRETTE BEFORE HAND AND LET IT SIT FOR ATLEAST HALF HOUR IN THE FRIDGE SO THAT FLAVORS DEVELOP.

.PREPARE THE SALMON BY HEATING VEG OIL IN A SMALL FRYING PAN OVER LOW HEAT.
.ADD SHALLOTS TO HOT OIL .NOT TOO HOT AS WE DONT WANT THE SHALLOTS TO BURN.DEEP FRY 3 MINS SLOWLY TILL THEY CHANGE COLOR.TAKE OUT AND DRAIN ON KITCHEN PAPER.THE SHALLOTS WILL CONTINUE COOKING AND BECOME GOLDEN.SET ASIDE

.MIX WASABI PASTE,CREAM AND SALT.

.NOW LAY THE THINLY SLICED SALMON ON A SERVING PLATE.POUR THE VINAIGRETTE EVENLY ALL OVER THE FISH.TOP WITH A SWIRL OF WASABI MAYO.
.SPRINKLE THE CHIVES AND DEEP FRIED SHALLOTS OVER THE TOP N SERVE.
STEP BY STEP LINK

http://www.facebook.com/media/set/?set=a.10151791142005344.867351.631380343&type=1

Miso marinated black cod

A HOT FAVORITE OF NOBU AND WASABI...MY DAUGHTER IS A FAN OF THIS FISH AND WE MARINATED IT FOR A FULL TWO DAYS...THE FLAVOR WAS PERFECT,SOFT MOUTH WATERING AND DELICIOUS......I TRIED THIS RECIPE WITH THE ORIGINAL BLACK COD AS ITS AVAILABLE WHERE I AM BUT YOU COULD GET A SIMILAR FLAVOR WITH BASA OR POMFRET(WASHED IN LEMON JUICE ) TOO...HERE GOES THE RECIPE..IT IS AN ADDICTIVE ONE......DO CHECK OUT THE STEP BY STEP LINK TO PICTURES AT THE BOTTOM............
COD MARINATED WITH SWEET MISO PASTE(SERVES 1)
INGREDIENTS
.2 TSP SALT
.2 BLACK COD FILLETS ABOUT 150 GM,WITH SKIN ON AND PATTED DRY
.VEG OIL FOR GREASING GRILL PAN
THE MAGICAL MARINADE
.1 TABLESPOON SAKE
.2 TABLESPOON MIRIN
.6 TABLESPOON WHITE MISO PASTE
.3 TABLESPOON CASTOR SUGAR

METHOD
.PUT THE SAKE AND MIRIN IN A SAUCEPAN
.OIL 1 MINUTE TILL ALCAHOL EVAPORATES
.ADD REMAINING INGREDIENTS
.LET THE MIX GET WELL COMBINED
.REMOVE TO HEAT AND LET COOL TO ROOM TEMP.

MEANWHILE FOR THE BLK COD,SPRINKLE SALT VERY LIGHTLY OVER EACH PIECE.PLACE ON A PLATE AND REFRIGERATE 1 HOUR AND THEN PAT DRY WITH KITCHEN PAPER.

PLACE COD FILLETS IN A SHALLOW DISH AND POUR OVER PREPARED MARINADE.TURN THE FISH TO COAT IT ALL OVER WITH MARINADE
.COVER WITH CLING FILM AND LEAVE IN FRIDGE FOR 2 DAYS

PREHEAT GRILL OR GRILL PAN TO MED.WIPE THE MARINADE COMPLETELY OFF THE FISH USING KITCHEN PAPER OR ELSE THE MARINADE WILL BURN AS SOON AS FISH IS COOKED.
.YOU CAN DISCARD MARINADE
.NOW OIL THE GRILL PAN LIGHTLY AND PLACE FISH ON IT SKIN SIDE DOWN.
.GRILL 3 MINUTES AND THEN TURN OVER TAKING CARE NOT TO BREAK FISH AS COD IS A FRAGILE AND FLAKY FISH.
GRILL FOR A FURTHER 3 TO 4 MINS OR UNTIL SURFACE EDGES BECOME GOLDEN IN COLOR AND SKIN BECOMES CRISPY.IF COOKING MANY PIECES,YOU CAN USE AN OVEN AS YOU WONT NEED TO TURN FISH OVER(HIGHEST TEMP)
enjoy

ROCK SHRIMP TEMPURA(INSPIRED BY NOBU)

HI......THE WEEKEND IS OVER AND BACK ON MY COOKING BINGE.TODAY I AM POSTING A FAB RECIPE.IT IS SO SUPER DELICIOUS THAT YOU LL BE CRAVING FOR MORE AND MORE.ITS A HOT FAVORITE OF MY SON S WHO JUST NEVER EATS VERY MUCH AT SCHOOL BECAUSE HE KNOWS SOMETHING DELICIOUS IS AWAITING HIM EVERY DAY THAT HE COMES HOME....IM PUTTING THIS RECIPE UP AND THE PICTURES I CLICKED TODAY...ITS CALLED SHRIMP TEMPURA WITH CREAMY SPICY SAUCE.YOU COULD TRY THIS WITH MUSHROOMS AS WELL BUT I HAVE ONLY HAD IT WITH PRAWNS THAT I CHOP SMALL ,DIP INTO BATTER,FRY AND TOSS IN CREAMY SPICY SAUCE..............HERE GOES THE RECIPE

KURUMA SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)
(ADAPTED FROM NOBU COOKBOOK)

INGREDIENTS FOR BATTER

1) 1 CUP CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)1 CUP FLOUR(OR YOU CAN USE HALF FLOUR AND HALF POTATO STARCH FOR A CRISPIER TEMPURA)

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT. ABIOUT 170 DEG CENTIGRADE
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION
5)SERVE
STEP BY STEP LINK TO PICTURES:
http://www.facebook.com/media/set/?set=a.10150872933690344.754713.631380343&type=3&saved

JAPANES TEMPURA PRAWNS

JAPANESE PRAWN TEMPURA

INGREDIENTS

.PRAWNS B GRADE-20
.JAPANESE TEMPURA  FLOUR-400 GM
.ICE COLD WATER-180 ML
.SALT-1 GM
.REFINED OIL SOYABEAN OR PEANUT FOR FRYING

PROCEDURE

.IN A MED BOWL,GENTLY MIX WATER AND 300 GM TEMPURA FLOUR AND SALT.ITS OK IF BATTER IS LUMPY.

.PLACE BATTER IN FRIDGE WHILE PREPARING OTHER INGREDIENTS
.MAKE SOME CUTS ACCROSS SHRIMP BELLY.PRESS EVENLY AND WITH HELP OF FINGERS,FLATTEN IT AND ELONGATE TO PREVENT CURLING WHILE FRYING.
MAKE SURE YOU PRESS WELL ENOUGH TO MAKE IT NICE AND LONG.

.IN A SEPARATE PLATE,ADD FLOUR.DUST PRAWN IN FLOUR.REMOVE AND DIP IN BATTER.PLACE IN160 DEG C OIL IN A JIGGLING MOTION TO GET RID OF EXCESS BATTER.HOLD BY TAIL ,DIP IN HOT OIL AND JIGGLE,THEN LET GO.
.PLACE ON PAPER TOWEL.SERVE WITH SAUCE

TEMPURA SAUCE
.300 ML SOYA SAUCE
.100 ML SAKE
.100 ML MIRIN
.50 ML WATER
METHOD
.MIX ALL AND HEAT
.ADD GRATED DAIKON AND GINGER AND SERVE WITH TEMPURA

TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.

STEAMED ASIAN FISH IN SOYA SAUCE

STEAMED THAI FISH tried n tested by smita aggarwal

Steamed fish

2 filets basa fish.
Marinate in 2 tsp chopped thai ginger and 2 tbs soya sauce.

In a steamer, put water, 1 stalk lemon grass, 4 galangal leaves
Steam the fish.

Prepare sauce : 2 tbs castor sugar
3 tbs fish sauce
3 tbs oyster sauce
3 tbs soya sauce
3 tbs Chinese cooking wine

put fish in platter
cover with shredded spring onion and coriander leaves

heat 1 tsp peanut or sunflower oil till smoking
add a few drops sesame oil

pour oil on fish

add some of the water you used for steaming to your sauce

pour sauce on fish.
(the gravy is meant to be v watery)

Serve with rice.

(if you like whole fish you can use that, it just grosses me out a bit, so I use basa filets)

FISH ROASTED IN GREEN PEPPERCORNS(INDIAN)

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATH

BAKED GAROUPA FISH

HI I TRIED THIS RECIPE FROM A LOVELY PAKISTANI BLOG... IT CAME OUT SUPER!!
Baked Grouper (Hamour) Fillet...very tasty and juicy!!


IF YOU LIKE FISH, THEN AFTER TASTING THIS YOU WILL LOVE IT!!
ITS MADE WITH HERBS AND REALLY TASTES GREAT..TRY IT ONCE!!

Recipe:
Serves 4
Ing-
((For fish))
4 slices of fillet, salt, pepper
((For Sauce))
1/2 cup chopped parsley
1/2 cup chopped coriander
1 tblspn dried or fresh basil leaves
1 spring onion chopped along with the green
2-3 chopped green chillies
1/4 cup mayonnaise( if you don't like mayonnaise, then substitute it with sour cream)
1 tblspn lemon juice
1 teaspn mustard sauce
1 teaspn garlic paste
1 teaspn ginger paste
1/2 teaspn each of paprika pwdr, coriander pwdr, cumin pwdr
1/4 teaspn turmeric pwdr
1 tblspoon olive oil
salt and black pepper

Method-
Wash the fillets with water and lemon, then keep it in an oven tray greased with little olive oil. Now mix all the ing under sauce except olive oil. Sprinkle some salt and pepper on fish. Then put the prepared sauce on the fish and pour 1 tblspn olive oil on it. Cover with foil and leave in fridge for 30 mins. Now bake in preheated oven for 15-20mins. Serve with french bread and salad!

INDIAN STYLE MUSTARD FISH

picked this lovely recipe from a nice group called sikandalous cuisine..its super

Mustard Fish ( with a twist ! )

Inspired by the famous Ilish Sarson Jhol .

300 Grams Fish Fillets . In the original version they use Hilsa I think , I used a regular boneless ' Basa ' .

The Paste .

2 Teaspoons Black Mustard Seeds .
2 Teaspoons Yellow Mustard Seeds .
1/2 Coconut grated .
1 Teaspoon Turmeric Powder .
Salt .
60 Ml Mustard Oil .

Take the above ingredients and grind them to a fine paste . Mix about a mug of water to the paste and set aside .

Meanwhile in a bit of Mustard oil crackle 1/2 teaspoon of Jeera ( Cumin seeds ) , when brown add the fish along with the mustard paste ,simmer for 5 minutes.
Mix in another teaspoon raw mustard oil , add green chillies , cook another 2-3 minutes till done . Keep adding water .
The consistency is like a thick gravy . Eat with rice and hands !

I had some broccoli boiled in the fridge which I dipped into the gravy and realised how great it tasted , so added some ! However , I would stick to the non broccoli version most times !

FISH ROASTED IN GREEN PEPPERCORNS

Rina Rai

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATHU

SRI LANKAN PRAWN/FISH CURRY

HERES ANOTHER DELICIOUS CURRY FROM SRI LANKA.ITS NOT AS SPICY AS THE CHICKEN CURRY BUT IS SUPER YUM..EAT THIS WITH RICE!!!

SRI LANKAN PRAWN/FISH CURRY

MARINADE FOR PRAWNS(10 PRAWNS)
.2 TSP UN-ROASTED CURRY POWDER
.1/2 TSP CHILLI PWDR
.1/2 TSP TURMERIC
A LITTLE SALT
,MARINADE THE PRAWNS IN ABOVE MIX FOR 1/2 HOUR
METHOD
.TAKE A PAN AND PUT 1.5 TABLESPOON OIL
.WHEN OIL IS HOT ADD 1 TSP GRATED GARLIC.MIX.LET IT GET JUST SLIGHTLY BROWN
.NOW ADD 1 SLICED ONION AND MIX.
.ADD A FEW CURRY LEAVES
.ADD 1 CHOPPED TOMATO(FINELY CHOPPED).MIX WELL AND LET IT COOK
.ADD 2 TSP UN-ROASTED CURRY POWDER AND 1 TSP RED CHILLI PWDR.ADD 1/2 TSP TURMERIC AND 1 PIECE CINNAMON
.MIX WELL ON HIGH.NOW ADD PRAWNS.MIX
.ADD 2 CUP THIN COCONUT MILK.SIMMER 5 MINS.
.NOW TASTE FOR SALT AND ADD MORE IF NEEDED.
.FINISH WITH 1.5 DESSERTSPOON COCONUT CREAM
STEP BY STEP LINKL
http://www.facebook.com/media/set/?set=a.10151230411740344.808120.631380343&type=3&saved

THAI PRAWNS WITH PEPPER AND GARLIC

HERE S ANOTHER FAB RECIPE......TRIED AND TESTED FOR YOU...THESE PRAWNS ARE DELICIOUS AS A SNACK.....
THIS RECIPE IS ONE OF THE CHEFS FAVORITES FROM THE BRIZA HOTEL IN KOH SAMUI....THEY CAN BE PREPARED IN A QUESTION OF MINUTES....HERE GOES THE RECIPE. BUT IF YOU RE NOT FOND OF GARLIC..PLEASE DO NOT ATTEMPT THESE PRAWNS!!!!!!

THAI PRAWNS WITH GARLIC AND PEPPER THE BRIZA goong thod kratiam
INGREDIENTS
.PRAWNS 800 GM(DESHELLED DEVEINED)
.GARLIC 60 GM
.BLK PEP 10 GM
. CORIANDER ROOT 5 GM CHOPPED
.MAGGI SEASONING 2 T
SOYA SAUCE 2T
.OYESTER SAUCE 1 T
.SUGAR 1TSP

.TAKE PRAWNS,DIP IN FLOUR N FRY
.HEAT A NON STICK PAN...PAN NO OIL
.ADD 1 BIG T GARLIC N STIR
.ADD 2 T CHICKEN STOCK LOW FLAME
..ADD 2T OYESTER SAUCE AND 1 T SOYA AND ½ DS SUGAR
ADD ¼ tsp CHICKEN PWDR AND 1 T PEPPER PWDR.STIR IN 2 MORE T CHICKEN STOCK.
.ADD PRAWNS AND LET MASALA SEEP IN.ADD CORIANDER ROOT,
.SERVE ON A LETTUCE LEAF GARNISH