Prawn/Shrimp masala

This is the most common way of making prawns. I tried to make them in a hurry one weekend, so I called my aunt and she gave me the recipe. 

Things Needed:

Small packet shrimp – tail removed
2 medium sized onions – chopped
5 tomatoes or one 12 oz can diced tomatoes
A pinch turmeric powder (manjal podi/ Pasuppu dhummu)
2 tsp garlic – chopped
2 tsp red chilly powder (milagai podi/ mirrapa dhummu)
1 tsp salt

Method:

• Heat oil in a kadai and add a spoon of oil.
• Then add onions and garlic and sauté till the onion is a little brown.
• Then add tomatoes, turmeric and chilly powder. Keep on medium heat and make sure the curry doesn’t stick to the bottom of the pan.
• When the raw smell of the chilly powder has gone – might take upto half hour or more, add salt and taste.
• If it tastes ok, then add shrimp and mix with the curry. Cover for 6-7 minutes.  Thokku is done - Enjoy

Fish Biriyani

I've never made fish Biriyani before and this is my first attempt. I found this much easier than other biriyanis since fish cooks really fast and takes little time. Here's how I made it.

 

Ingredients:

Fish Marinade:

Tilapia – 3 lbs

Yogurt –1/2 cup

Fish Biriyani Masala – 4 Tbsp

Chilli powder – 3 tsp

Lemon Juice – 2tsp

Turmeric powder – 1 tsp

Curry powder – 3 tsp

Coriander Powder – 3 tsp

Garam Masala – 1 tsp

Ginger garlic Paste – 1 Tbsp

For Biriyani:

Mint Leaves – ½ bunch

Cilantro, chopped - handful

Basmati Rice – 3 cups

Water – 4 ½ cups

Cloves - 4

Cinnamon – 4

Cardamon – 2

Star Anise – 2

Bay Leaves – 2

Onions – 2 large

Tomatoes – 1

Ginger garlic Paste – 1 Tbsp

 

Method:

1. Marinate fish with all the ingredients from the marinade above for at least 30 minutes.
2. Cook rice in the rice cooker with little oil, salt and half of all the spices above: 2 cloves, 2 cinnamons, 1 cardamom, 1 Anise, 1 Bayleaf
3. In a large skillet, add oil and once it heats up, add all the remaining spices.
4. Add the onions and fry until brown, add 1 tbsp of ginger garlic paste and sauté until the smell goes.
5. Add tomatoes, mint leaves, cilantro and the marinated fish mixture and add heat it medium flame until the gravy thickens up and the fish is all cooked.
6. Adjust salt and other spices to taste.
7. Once rice is cooked, spread it in a large vessel and let it cool.
8. Remove fish curry from flame and mix with rice without breaking the fish.

Serve with raitha.

Dal Makhani

Dal Makhani is one of my favorite and easy recipes that I make very often.

Ingredients:

Onion, diced – 1 medium

Masoor Dal – 2 cups
Tomato, diced – 1 medium
Garlic, minced – 4 cloves
Ginger Garlic paste – ½ Tbsp
Cilantro, chopped – 2 tsp
Green chillies – 2 nos
Water – 6 cups
Butter – 1 Tbsp
Asafoetida - 1 pinch

For Masala:
Garam masala - 1 tsp
Chilli powder – 3 tsp
Curry powder – 3 tsp
Turmeric – 1 tsp
Dal Makhani Masala – 3 tsp (optional)
Salt, to taste

For Tadka:
Jeera – 1 tsp
Curry Leaves – 6 nos
Mustard seeds – 1 tsp
Urad dal – 2 tsp

Method:

1. Take a pressure cooker and add dal, onions, green chillies, garlic, ginger garlic paste, tomato, asafoetida and all the masalas. Add water and cook for 3-4 whistles until well cooked.
2. Once the pressure goes off, take the lid, add butter and adjust salt and masalas according to taste and cook in medium heat until desired consistency.
3. In a small pan, add oil and heat. Add mustard seeds and when it pops, add jeera, urad dal and curry leaves.
4. Add the tadka and cilantro to dal and remove from heat.