Prawn Masala with Ground Prawn Heads
Prawn masala sounds familiar and comforting. The ground prawn heads sounds off? It shouldn’t. All these years of watching Masterchef Australia had to come in handy some time. I know of many Indian recipes where the entire prawn is used in curries or even fried. But only in Masterchef did I see contestants use the heads of prawns and shells of crustaceans to make bases for sauces, soups and oils. I used this trick to give my prawn masala a big prawn punch.
Clam Meat Masala / Marwai Masala Recipe
Back in Mangalore clams (marwai) is made with its shell. We make sukka, curry, or a breakfast specialty called marwai da pundi. Loosely translated, clams with rice dumplings. There’s this online place I sometimes order my meat and seafood from and has never let me down (freshtohome). Since it’s monsoons I don’t buy fish but I wanted see what else they had. Clams were in. But just the clam meat and no shell. I looked it up online and most Kerala based recipes call for only the meat. That’s how they do it there, I suppose. There were people coming over for lunch the next day so I ordered in a kilo of the meat. Once it arrived I thought it was a lot. But it was just enough.
Kane Rava Fry / Lady Fish Fry with Semolina
Can you believe my luck when I found Kane fish in Gurgaon? OK I found it online and it was coming from Delhi. And that must have come from somewhere in the west coast. Whatever. But good lord this was some beauty of a fish. I hadn’t had kane in what seems like years. It may have been years. One of the things my grandma and women in the family did to smaller fish was to marinate them in a chilli based masala and then give them a good toss around in semolina. I believe this method came from Bombay. I don’t care. I’m going with granny. To the bigger fish they simply fried them with the marinade still slapped on. Restaurants called it Naked Fry. Yes. Let’s do the not-so-naked fry now, shall we?
Jenji Gassi / Crab Curry Mangalorean Style Recipe
I’ve always complained how I miss eating seafood here in Gurgaon. Supermarkets and online stores do stock some gems from the ocean but I never bothered getting myself any. I thought they’d be way more expensive than what it is back home. As it turns out, some of it costs just the same. Like blue crab for instance. The ones I saw at this supermarket were lovely. Without missing a beat I got myself 3 big ones.
Fiery Prawn Noodle Soup Recipe
I’ve always hesitated to buy seafood in Gurgaon because, well no sea. But since I’m currently unemployed with no place to be and nothing else to do, I thought I’d buy some good looking seafood and cook some delicious things. Some big prawns and blue crab caught my fancy at the supermarket and I promptly picked them up. The prawns were plump and gorgeous, costing just about the same as they do back home. So did the blue crab. Anyway, with the prawns, I knew what I wanted to do. A spicy Thai style fiery noodle soup. That’s also because I spotted some fresh Thai red chillies.
A good fish curry is an absolute favourite of mine. Ideally, fish curries at home are made with sardines and mackerels. Sear fish (surmai) is usually pan fried. I made my curry with rohu fish. Full of bones yet works very well with Mangalorean curries. I already had the spice paste from the kori sukka I’d made. I just simmered the fish in this spice paste with tamarind water and my curry was ready.
After a day’s work, all I want is a good plate of food. Light, simple and easy to cook food. Also, healthy. My go to these days are grilled things – fish and chicken, along with a few veggies I can manage. This time I got a couple of sole fillets. A simple marinade and then on to the pan and into a hot oven with some carrots and broccoli. Comfort in a plate. And tastes bloody good!
Fish – 2 fillets (I got sole)
Yoghurt – 2 tbsp
Dill – 1 tbsp chopped
Garlic paste – 1 tbsp (or more if you want it garlicky)
Salt – to taste
Carrots and broccoli (or any other veggies) – 1 cup
Olive oil – 1 tbsp
Marinate fish in yoghurt, dill, garlic paste and salt for a couple of hours or overnight.
Sear it on a hot pan with olive oil for a minute on each side so it gets that nice brown colour.
Pop the fillets into a preheated oven and cook for 15 mins at 180C, along with the veggies.
Take it out of the oven and serve!