Chilli Prawn Skewers

Prawns are quick to cook and great for curries, soups and pasta; hence the ultimate fast food. Chilli prawn skewers are such a delicious seafood treat with traditional Kerala flavors.

Ingredients to marinate Prawns:

1. Prawns large- 1/2 kg (cleaned without removing tail and head)
2. Turmeric powder- 1/2 tsp
3. Pepper powder-1 tsp
4. Salt-to taste
5. Corn flour-1 tbsp
6. Vinegar-1 tsp
7. Oil-to shallow fry

Ingredients For Seasoning:

1. Oil-2 tbsp
2. Thinly chopped ginger-1 tbsp
3. Thinly chopped garlic-1 tbsp
4. Thinly chopped green chilli-1 tbsp
5. Curry leaves-3 springs
6. Chopped capsicum-1 small
7. Chilly powder-1 tsp
8. Soya sauce-1 tbsp
9. Tomato sauce-2 tbsp
10. Salt-a pinch
11. Coriander leaves chopped-few

Preparation:

• Marinate the prawns with ingredients under marination and rest in fridge for one hour.
• Mean while soak the bamboo skewers in hot water.
• After one hour thread the prawns on skewers by lengthwise (thread its tail and head part only to get straight  fried prawns)
• After that shallow fry it in a wide pan of hot oil until nicely cooked (don't over fry; that makes the prawns harden and rubbery). (if you want to remove the skewers after frying; remove it carefully and keep some prawns with skewers for garnishing.)
• After that keep two tablespoon of oil in the same pan; add thinly chopped ginger, garlic and green chilly.
• Saute well for two minutes.
• Add chilly powder, curry leaves and chopped capsicum; mix well.
• Add soy sauce, tomato sauce and salt; mix well.
• Add the fried prawns and chopped coriander leaves in to it ;mix well and switch off the flame.
• Serve hot and enjoy!!!

Read More

Drumstick Fish Curry

A typical Kerala Style fish curry using drumsticks,; dry roasted coconut and fish.
Ingredients:

1. Fish- 1/2 kg (any big fish)
2. Drumstick- 7 pieces (of 3 inch long)
3. Coconut oil-1 tbsp
4. Grated coocnut- 1/2 cup
5. Small onions chopped- 1 cup
6. Ginger chopped-1  1/2 tsp
7. Turmeric powder- 1/2 tsp
8. Chilly powder-1 tbsp
9. Curry leaves-one spring
10. Tamarind-one small lemon sized ball
11. Green chilly slit-2 nos
12. Salt-to taste

For Seasoning

1. Coconut oil-1 tbsp
2. Mustard seeds-1 tsp
3. Fenugreek seeds- 1/4 tsp
4. Curry leaves-1 spring

Preparation:

• Soak tamarind in 1/2 cup of water.
• Heat coconut oil in a pan; add small onions and saute for a minute.
• Add coconut grated and roast for few minutes until nice golden in color.
• Switch off the flame by adding turmeric powder, chilly powder and salt.
• After cools down; add it in to a blender along with 1/2 cup of water and make a smooth paste out of it.
• In a clay pot (or any) add this paste; drumstick pieces, green chilly, curry leaves and a cup of water.
• Cook for about 10 minutes on medium flame until the drumstick pieces  cooked half.
• Then add the tamarind pulp; allow to boil.
• Add fish pieces (add salt if required) and cook for another 5-8 minutes or until the fish pieces and drumstick get cooked.
• Switch off the flame and do seasoning on top (heat oil; splutter mustard seeds followed by fenugreek and curry leaves. pour it over the curry.)
• Serve with steamed rice!!

Note: Instead of tamarind; you can use kokum (kudam puli) or mango pieces.

Read More

Dry Prawns Coconut Chammanthi

A simply delicious spicy chutney (chammanthi) for your lazy meal..

Ingredients:

1. Dry Prawns- 1/4 cup
2. Grated coconut- 1/2 cup
3. Dry red chilly-5 nos (increase or decrease as per your spice tolerance)
4. Shallot/small onion-3 nos
5. Tamarind- 1/2 of a lemon size ball (seedless)
6. Salt-to taste
7. Coconut oil-1 tsp

Preparation:

• Clean and wash the dry prawns well. (if you want; remove its tail and head).
• Dry roast the washed prawns on low flame for few minutes (about 3-5 minutes) until crisp.
• Take it out and heat a teaspoon of coconut oil in that pan; saute the dry red chilly for few seconds.
• In a blender; add roasted red chilly, prawns and all other ingredients.
• Blend for a minute  or until all the ingredients are mixed well and crushed.
• Serve it with your steamed rice and enjoy!!!

Read More

Coconut Curry Seafood Stew

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking.

INGREDIENTS:
1 tablespoons canola oil
2 tablespoons grated ginger
2 tablespoons pureed lemon grass
2 tablespoons curry powder
6 cups chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end)
2 (13.5 ounce) cans coconut milk
1 teaspoon chili oil
1 pound medium peeled and deveined shrimp
1 pound hardshell clams
8 ounces mussels
8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat
1/4 cup chopped cilantro
cooked jasmine rice about 4-6 cups
Siracha Chili paste (optional to add heat)

DIRECTIONS:
Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; simmer for 15 minutes.  Stir in tamarind soup base and coconut milk.  Add shrimp, clams, mussels and halibut and cook till no longer translucent about 5-8 minutes.  Serve in a bowl with 1/2 cup of rice and garnish with cilantro.

Read More

Chinese chive and prawn scrambled egg 韭菜蝦仁炒蛋

This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread.

1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns
about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion)
4 - 5 eggs
a little light soy
1 tsp cornflour
few drops of sesame oil
some ground pepper
pinch of salt
some cooking oil

Read More

Steamed fish with black bean sauce and tomato

Chinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' 年年有餘 or 年年有魚. Here the word fish 魚 sounds the same as 餘 which means plenty left.

Steamed fish is very popular for any Chinese festive meals. Fish for steaming

Read More

Lap Shrimp with Escargot

The video shows the raw /fresh lap shrimp and the cooked lap shrimp. Not all lap recipes must have mint so in one recipe, I use cilantro. Lap is the national dish of Laos so please refer to my previous posts lap chicken and lap Lao beef.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

Read More