Chettinad Prawn Masala

I like spicy dishes especially when it is raining and this Chettinad Prawn Masala definitely makes me happy. It is not just eating but the making process too because it is kind of meditative and involves a little bit of time in making the masala, leaving it marinated and the final preparation. So you need not think about anything else, but just think how the dish is going to turn out.....As in all Chettinad non-veg preparation, i have used small onions. The recipe also has a special Garam Masala using Stone Flower (Kalpasi) and Kapok buds (Marathi Moggu). These two ingredients are a refreshing change to the usual garam masala. It can be stored and used for other spicy dishes.

Prawn Moilee | Kerala Prawn Stew | Chemmeen Ishtew

I was trying to test a new method of cooking with prawns. The recipe for this is the same as the recipe for a Fish Moilee . This tastes good with bread, idiyappam, palappam or even chappathi and Kerala parotta.

Palappam / Velleppam

Rosemary & Garlic Bread

Idiyappam

Kerala Wheat Parotta

Stuffed Vegetable Paratha

Clam Fry - Kakka Irachi Varuthathu

The backwaters of Kochi are a rich source of tasty fish, prawns and clams. Some of these tasty creatures  are specific to the backwaters of Kochi that extends to Alleppey, Kollam and Kumarakom. To name a few are pearlspot (Karimeen), mullet (Kanambu and Thirutha), mud crabs, prawns and these tasty clams.

All these are also a part of the 'Gods own country' tag. Uunfortunately these are facing a hard time because of the unscrupulous or rather unthoughtful developments that are clogged around Kochi. It seems some tourists choose Kochi or Alleppey just to eat the Karimeen which is turned into a mild fish moilee to suit their palette.

A major part of the backwaters was sold for real estate development when the Goshree Bridge was commissioned. The filling of backwaters continues without giving a thought on the environmental disasters that can ensue. 

The latest development strategy is Emerging Kerala. I did not really delve into the details, but just know that days after the announcement we are also going through hours of loadshedding (no power supply). The sun is shining quite well these days. So I think it is a coincidental indication that we should switch to Solar Power and save the earth ourselves.

Sorry for getting intp the contemporary news......coming back to the clams....these are collected by professional clam collectors by diving into the backwaters. They boil it and the shells are removed before it reaches the commercial place - the markets and individual sellers. 

Eating clams from hotels may not be a very good idea because it requires good cleaning. You can see a black portion of it in the fresh ones which is dirt. You should pinch it off or use a fish scissor to cut it off.

Recipe for Clam Fry (sometimes clams are mistaken for mussels)

Fresh Clams – 300 gms approx (if you are using canned clams use just 225 – 250 gms)

Ingredients to boil the clams

Ginger – ½ inch piece sliced into juliennes

Turmeric – ½ tsp

Green chilly – 2 nos

Curry leaves – 2 sprigs

Garlic – 4 cloves (optional)

Salt to taste

Ingredients to fry (this is not a deep fry)

Oil – 3-4 tbsp  (coconut or vegetable oil)

Onion – 2, julienned

Garlic – 6 cloves, chopped

Curry leaves, again – 1 or 2 sprigs (you can remove the curry leaves from the boiled clams)

powders
Turmeric powder – ¼ tsp

Chilly powder – ½ , ¾ or 1 tsp depending on your taste

Pepper powder – ½ tsp

Salt to taste

The method

Clean the clams first by washing it in hot water twice and then by removing the dark / dirt as mentioned in the last paragraph above. Once done, rinse in cold water twice to get rid of any dirt sticking to the clams.

Place it in a heavy bottom pan or clay pot with water covering just half of the clams. Add all the ingredients to boil, and cook in medium heat for about 15 minutes or until it turns soft. There should be only about 2-3 tbsp water once the clams are cooked.

Heat oil in a wide, heavy bottom pan or cast iron skillet and add the onion and garlic. Stir it till it is translucent. Add the curry leaves and powders and stir for few seconds. Add the boiled clams and turn to high heat. Keep stir till the water evaporates from the clams. When water is almost fully evaporated from the clams cover the pan with a lid. The clams will give a bursting sound inside and turn firm. This is the consistency. Turn to low flame and carefully open the lid and stir so that all the clams get high heat and explode. Continue this till all clams turn hard as you see in the picture. Serve with rice. You won’t need anything else to have this.

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Prawn ball curry

This prawn ball curry is inspired by the meat ball curry recipe is famous in Anglo-India homes. I gave a slight Thai twist to the recipe by adding chilly flakes and soya sauce. The curry had a fabulous taste.

the ingredients

Prawns – 500 gms

Chilly flakes – 1 tsp
Garlic – 6 cloves

Salt to taste

Soya Sauce – 1 ½ tbsp
Lemon Juice – 1 tsp
Corn flour / Flour – 1 tbsp
Oil to deep fry
Onion – 1
Ginger Garlic paste – 2 tbsp
Turmeric – ¼ tsp
Chilly powder – ½ tsp
Pepper Powder – ½ tsp
Garam Masala – 3 tiny pinch
Tomato – 1 small or half (I used half)
Vinegar – 1 tbsp
Thin Coconut milk – ½ cup
Thick Coconut milk – ½ cup
Cooked green peas – ¼ cup

Salt to taste

Oil – 2 tbsp

the method

Clean the prawns and grind it with chopped garlic, salt and chilly flakes. Place the ground prawns in a bowl. Add the soya sauce and lemon juice to the prawns and mix well. Sprinkle the flour over the prawn and mix well. Grease your palm with flour and take a teaspoon full of the prawn mix and shape it into a ball. Ground prawn is very sticky. To prevent your hands from turning messy, use a cling film on your palm to shape the prawn. Repeat the process until the prawn mix is fully used up.

Deep fry the prawn balls one by one. It takes just about 25 – 30 seconds for the prawn ball / kofta to cook. Over frying will make the prawns hard and rubbery.

Heat a flat pan and add 2 tbsp of oil. Add the chopped onions and sauté till it is light brown. Add the ginger garlic paste. Add the turmeric, chilly and pepper powder. Add chopped tomatoes and vinegar. Sauté till the tomatoes are soft. Add thin coconut milk and the prawn balls and let it boil for few minutes in medium heat. Add the cooked green peas. Check salt and pepper. Add garam masala. Turn to low heat and add thick coconut milk. Turn off heat just as the curry starts boiling.

We had the prawn ball curry with chilly fried rice with peanuts & veggies. The curry tastes very good with bread also.


Chinese Mixed Noodles

Chinese food is very popular in our city as it is in our home. We frequent a Chinese restaurant and every time we either have a mixed noodles or a mixed rice which is a signature dish of the restaurant. After trying few of the Chinese restaurants in town, Chiyang seems to be the best place. The reason is many: i have not tasted ajino motto in their preparation, the portions are good, the ambiance is superb (in the air conditioned space) and the menu is reasonably priced.  The mixed noodles in the restaurant has chicken, beef, prawn, pork, eggs and an assortment of vegetables. In this recipe i have avoided beef and pork, yet it tasted very yummy.

the recipe

Hakka noodles - 400 gms

Ginger Garlic paste - 2 tbsp

Soya Sauce - 3 tbsp

Oil - 3 -4 tbsp

Chicken stock - 3/4 - 1 cup

Egg - 1 or 2

Sugar - 1 1/2 tsp

Spring onion, chopped - 2 tbsp

Pepper powder - 1/2 - 3/4 tsp

Salt to taste

ingredients to be sauted 

Capsicum, julienned - 1

Carrot, julienned - 2

Cabbage, julienned - 3/4 cup

Onion - 2 (cut into slight thick slices)

Celery, julienned - 3 stalks

Chicken, boiled & shredded - 3/4 cup

Boiled prawns - 3 -4 tbsp

Green chilly (optional), chopped - 1 or 2

the method

Beat the egg with required amount of salt and make an omelette. Cut it into thin strips / juliennes. 

Boil the noodles as per instruction. Add required amount of salt while boiling.

Heat 2-3 tbsp oil in a wok or a wide pan (uruli in Kerala) and add all the ingredients to be sauted. Add salt and stir briskly in high heat. When the vegetable are almost cooked but remains crunchy turn to low heat and make some space in the middle. Add a tbsp of oil and add the ginger garlic paste. Stir for a minute and then stir it along with the vegetables*. Turn to high heat, make space in the middle of the pan and add the soya sauce. Immediately add 1/2 tsp salt and 1 1/2 tsp sugar. When the sauce sizzles, mix all the vegetables. Add the cooked noodles. Pour the chicken stock 1/4  cup a time and mix with a fork and spoon on each hand. When the noodles reaches the preferred consistency stop using the stock. Add the egg and pepper powder. Garnish with spring onions and turn off heat. Serve with tomato sauce / ginger chicken / chicken manchurian / chillie chicken. 

*Ginger Garlic paste is added in the process of cooking to prevent it from burning in high heat. 

Methi Prawns

Methi prawns happened as a result of my desire to prepare something different from the usual prawn preparation. The recipe is inspired by the malai chicken ( with the addition of coconut cream) and some other North Indian dish (with the addition of Kasuri Methi).

the recipe

prawns – 250 gms

onion – 1

tomato – 1

turmeric powder – ½ tsp

ginger juliennes – 1 tbsp

chilly powder – 1 ½ tsp

coconut milk – ¼ cup

kasuri methi (dried fenugreek leaves) – 1 tsp

salt – to taste

oil – 2 tbsp

pepper powder – ¼ tsp

the method

Clean and de-vein the prawns.

Heat oil in a pan and add the chopped onion. When translucent add ginger and sauté till the flavor comes out. Add turmeric, chilly and salt and stir for a while. Stir in the chopped tomato. When soft add the prawns and let it cook in low flame (about 5-7 minutes). Pour the coconut milk 1 tbsp at a time. Let the gravy absorb the milk and repeat adding the rest of the milk similarly. Soak kasuri methi for about 2-3 minutes. Wash it twice and then add to the prawn gravy. Cook for one minute. Add the pepper powder and give a nice stir. Turn off heat. Serve with rice.

Thai Prawn Curry

Prawns (big) – 20 – 25

Onion – 1

Capsicum, diced – ¼ cup

Tomato , diced (only the flesh part) – 1

Green chilly or fresh red chilly – 1

Chilly flakes – ½ tsp

Pepper powder – ¼ tsp

Soya sauce – 2 tbsp

Coconut milk, first extract – ¾ - 1 cup

Salt to taste

Sugar – 1 pinch

Oil – 2 tbsp

Heat oil in a pan and stir in the onion, capsicum, tomato and chilly and sauté for a minute or two. Add chilly flakes, pepper powder and salt. Stir for few second and then add soya sauce. Add a pinch of sugar. Stir in the cleaned prawns. Saute for two minutes and pour the coconut milk. Check salt, bring it to a boil. Serve hot with rice.

Shrimp Tempura

Tempura is a cuisine of Portuguese origin with much popularity in Japan. Thin strips of vegetables or sea foods like shrimp or squid are fried in the tempura batter.

Prawn: Green Curry

Prawn can be cooked in various forms: fry, curry, added as an taste enhancer to vegetables, fried rice or as a main ingredient in prawn pulao. Prawn green curry is influenced by Goan cooking. Instead of adding just a cocum or tomato, three types of sour ingredients are added to bring out a distinct taste to the curry.

the recipe

prawns - 300 gms
ginger - 2 cm piece
onion - 1
cocum - 1 small piece
tomato - 1/2
salt - 1/4 + 3/4 tsp
Oil - 2 tbsp

ingredients for green paste

coriander - 3 plants
chillies - 3
tamarind - 1/2 tsp
ginger - 3 cm piece
garlic - 8 cloves
grated coconut - 1/2


Grind the ingredients for the green paste into a smooth and thick paste. Set aside. Marinate the prawns with 1/4 tsp salt for about 10 minutes.
In a pan, add oil and onions. Chop the 2 cm piece ginger and add to the onion. Stir till the onion starts to turn brown. Add the prawns and stir for about a minute. Add the green paste and add 1/4 cup water so that the gravy is thick. Add 3/4 tsp salt. Bring it to a boil and cook for two minutes. Serve after ten minutes with rice, chapati or naan.

the recipe goes to Food Palette Green