Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

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.

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Clam Meat Masala / Marwai Masala

clam meat masala

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.

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Kane Rava Fry / Lady Fish Fry with Semolina

kane fry

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?

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Jenji Gassi / Crab Curry Mangalorean Style

Jenji Gassi / Grab Curry Mangalorean Style

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.

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Fiery Prawn Noodle Soup

Fiery prawn noodle soup

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.

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Meen Curry | Sour and Spicy Fish Curry


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┬ásimmered the fish in this spice paste with tamarind water and my curry was ready.

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Grilled Sole with Veggies

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!


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Grilled Fish on Lemon and Coriander Couscous

I’d never eaten couscous before this. When I saw that had it, and didn’t cost my stomach, I thought I’d give it a go. I’ve been eating healthier of late anyway, and this would be a good addition in my pantry. I made a simple marinade for the fish and used the same for sauce. Turns out this is a really quick dinner – to prepare and to consume!

Couscous – 1 packet (serves 3-4 people)
Coriander – handful, chopped
Lemon – juice from 2
Olive oil – 2 tbsp
Fish – I used basa fillets
Mustard sauce – 2 tbsp
Vinegar – 1 tbsp
Garlic paste – 1 tbsp
Paprika/chilli powder – 1/2 tsp
Salt to taste

1. Marinate fish with vinegar, mustard sauce, paprika/chilli powder, garlic paste and salt.
2. Boil 400 ml water and pour it over the couscous in a bowl, and let it sit for 5 mins (follow instructions on the packet).
3. Head oil in a nonstick pan and place fish – cook for 3 – 4 mins on each side.
4. In the same pan, add the remaining marinade with a splash of water and mix well to make a sauce.
5. With a fork, fluff the couscous.
6. Add the coriander and lemon juice and mix well.
7. Serve fish with couscous.

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Fried Fish in Coconut Milk

I wanted fish curry, minus the fuss. From breaking a coconut, scraping the flesh and grinding it with a hundred spices wasn’t something I was ready for. Hence, the shortcut – onion and tomato gravy base with coconut milk.

Fish – 250 gms boneless
Onion – 2 medium
Tomato – 2 medium
Coconut milk – 1 tetrapack (200 ml)
Dried red chilly – 1
Ginger garlic paste – 1 tsp
Curry leaves – 1 sprig
Coriander leaves – handful
Fresh green/red chillies – 2
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Oil – 2 tbsp
Salt to taste
Note: Marinate the fish in ginger garlic paste and salt for a couple of hours. Shallow fry in hot oil till cooked, and keep aside.
1. Grind onions with the dried red chilly to a paste.
2. Heat the oil, add curry leaves and let them splutter.
3. Tip in the onion paste along with chopped green/red chillies paste and let it cook down till the paste has browned.
4. Add chopped tomatoes, turmeric and garam masala. Cook for a couple of minutes.
5. Add the fried fish.
6. Add coconut milk and stir well.
7. Garnish with more fresh red chillies and coriander.
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Prawns in Roasted Bell Pepper Puree

Prawn curry, masala fry, garlic butter prawns – I didn’t want to make any of these. I scouted the internet for inspiration. Yes. I stumbled on Jamie Oliver’s recipe for Szechwan Sweet and Sour Prawns. This was plan A. Then I digressed. Rather, got lazy.

Prawns – 200 gms
Red bell peppers – 2 large
Garlic – 4 pods
Dried red chilli – 1
Ginger – 1/2 inch
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Brown sugar (or white) – 1 tsp
Olive ooil – 1 tbsp
Salt to taste
Coriander for garnish

1. Roast the bell peppers in hot olive oil on a sauce pan.
2. Once you see it soften and with char marks, take it off the heat and let it cool.
3. In the same pan, throw in the garlic pods and take them off once fragrant.
4. Cut the peppers into medium size pieces and put them in a blender along with the garlic, ginger and chilli.
5. Blend it enough to make a puree.
6. Tip the bell pepper puree mix into the sauce pan with salt, tip the prawns in and let them cook for 3 – 4 mins.
7. In the meanwhile mix the soy, vinegar and sugar in a bowl.
8. Add the soy mix into the prawns and cook for another 2 mins.
9. Take off heat and garnish with fresh coriander.

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