Shrimp Biriyani

Biriyani is a rice dish cooked with a combination of spices and cooked with some meat.  It is usually an elaborate process to cook biriyani with chicken or lamb. But, when it is shrimp Biriyani, the rice dish can be prepared in 30 minutes. This is an easy recipe for Shrimp Biriyani and it goes well with Fish Fry. Enjoy!

Ingredients

Shrimp (Peeled and Deveined) - 1 pound
Basumathi Rice - 2 cups
Onion - 1 big
Tomatoes - 2
Green chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Yogurt - 3 tbsp
Salt
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Bay leaf
Mint
Cilantro leaves

To Grind
Cinnamon - 2"
Cloves - 5
Cardamom - 4
Star Anise - 2
Marati Mokku - 2

For marinating Shrimp
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp

Method

Marinate the shrimp with salt, turmeric powder and chilli powder for 30 minutes. Soak the Basumathi rice in water for 30 minutes.

In a pan, heat 3-4 tbsp of butter and when the butter melts, add the chopped onions, mint and cilantro leaves.  Add the ground biriyani spices (ingredients under to grind) and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Add the marinated Shrimp and saute the shrimp for 3-5 minutes. Add the tomatoes, green chillies, salt, turmeric powder and chilli powder.  Let the tomatoes blend well with the onion and Shrimp mixture. 

Set the flame to medium and add the rice and stir until the rice is coated with the butter-onion mixture. Add 31/2 - 4 cups of water and cover the pan with a lid and let the rice cook well.

Switch off the stove when the water is absorbed by the rice and the rice is cooked well.

Enjoy!

Shrimp curry

Some of the greatest seafood curries originate along the southern coast of India where Shrimp, Fish and other seafood are plentiful.  This Shrimp curry is an authentic South Indian dish, where the fragrant spices impart a deep color and rich flavor. You can prepare the dish as hot as you like by increasing the spices.  My girls' favorite dish.  Enjoy!

Ingredients

Shrimp (deveined and peeled) - 2 pounds 
Onion - 2 medium
Tomato - 1 large
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Salt
Curry leaves
Cilantro leaves

 Method

Heat 2-3 tsp of oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter,  add the onions, green chillies and curry leaves. Saute the onions until they are slightly browned.  Now, add the  garlic and ginger paste and stir for 2-3 minutes.  Add the chopped tomatoes and fry the mixture until the onion and tomato mix well. 

Add salt, turmeric, chilli, cumin, coriander powder along with shrimp and little water. Now, reduce the heat to medium and cook the shrimp for 7 to 8 minutes. Add garam masala and let the gravy become thickened.  Garnish with fresh cilantro and serve with flat bread or rice. Enjoy!

Fish Fry

 

Fish Fry is one of our favorite dish.  This recipe is an easy recipe with fewer ingredients but taste very good.  You can use Fish fillet of any kind (Tilapia, Mackerel, Cat Fish) without any bones. My favorite kind is King Mackerel (Vanjaram in Tamil) and the dish goes well with Fish curry or Fish Biriyani.  A South Indian seafood meal is not complete without Fish Fry.  Enjoy!

(King Mackerel - Vanjaram)

Ingredients

Fish - 2 lbs

Salt - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 2 tsp

Oil

Method 

Add turmeric powder, Chili powder, salt, and Oil into a paste..You can add a little water to the mixture if the paste is too thick.

 

Rub the paste over the Fish on both sides and marinate for 2-3 hours (put them in the Fridge).

Heat oil in a pan and add the marinated fish. Fry the fish until they are crispy.

  

Serve the Fish fry with Fish curry. Enjoy!

Fish curry (with coconut)

Fish curry is a popular traditional South Indian recipe.  I posted Fish curry without coconut earlier and this is the version of Fish curry with coconut. Fish curry tastes better the next day.  Fish curry goes well with rice, Idli (Rice cake) and dosa. You can use any fish of your choice (Cat fish, Red snapper, King Mackerel). Enjoy!

Ingredients

Fish - 2-3 pounds
Onions - 2 medium
Garlic - 1-2
Tomato - 2 medium
Green chillies - 5
Tamarind - lemon size
Coconut - 1/2 cup
Turmeric powder - 1/2 tsp
Fenugreek - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Salt
Curry leaves
Cilantro leaves

Dry roast and grind

Whole black pepper - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Red chillies - 4-5

Coriander seeds - 11/2 tsp

Method

Soak tamarind in 2 cups of warm water and extract the juice. Roast red chili, Coriander seeds, Cumin seeds, Fennel seeds and pepper corns and grind them with coconut by adding little water.

Heat oil in a pan. When hot, add mustard, cumin, fennel seeds and fenugreek.  When the mustard sputters, add onion, garlic, green chillies and curry leaves. Let it fry till the onion turns golden brown. Add the tomatoes and let the tomatoes blend well with the onion.  Add salt, turmeric powder and fry for 3-4 minutes.

Add the tamarind juice. Mix gently and allow it to cook till the raw smell of the tamarind disappears. Add the coconut paste and let the gravy cook for 5-6 minutes.

Add the Fish and let the fish cook in the tamarind/tomato/onion/coconut sauce for 15-20 minutes.  Stir the mixture carefully without breaking the fish.  Garnish with Cilantro.

Fish kulambu (curry)

Fish kulambu is a popular traditional South Indian curry.  My grandma used to cook fish curry in an earthen pot that enhances the taste of the kulambu. Also, She used to add raw mango to the kulambu.  I like the combination of Fish and raw mango. Fish kulambu tastes better the next day.  Fish curry goes well with rice and dosa. You can use any fish of your choice. This is the version of fish curry without coconut. Enjoy!

Ingredients

Cat Fish/Red snapper/King Mackerel - 2-3 pounds
Onion - 2 medium finely chopped.
Tomatoes - 2 medium finely chopped
Green chillies - 4
Garlic pods - 8-10
Tamarind - lemon size
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 3 tsp
Fenugreek - 1 tsp
Cumin - 1 tsp
Fennel seed - 1/2 tsp
Curry leaves
Coriander leaves

Method

Soak tamarind in 2 cups of warm water and extract the juice.

Heat oil in a pan. When hot, add mustard, cumin, fennel seeds and fenugreek.  When the mustard sputters, add onion, garlic, green chillies and curry leaves. Let it fry till the onion turns golden brown. Add the tomatoes and let the tomatoes blend well with the onion.  Add salt, turmeric powder, chilli powder, cumin powder and coriander powder and fry for 3-4 minutes.

Add the tamarind juice. Mix gently and allow it to cook till the raw smell of the tamarind disappears.

Add the Fish and let the fish cook in the tamarind/tomato/onion sauce for 15-20 minutes.  Stir the mixture carefully without breaking the fish.  Garnish with Cilantro.

Crab curry

Spicy Indian Crab curry is a popular seafood recipe in India. This crab curry is perfect for cold weather and good for some health issues like cold as well. You can increase the spices if you like it hotter. My husband's favorite dinner.

Ingredients

 
Live blue crabs - 6 (cleaned and washed)
2 medium onions, chopped
1 tomato, chopped
3-4 green chillies
Curry leaves - 10
1 tsp garlic  paste
1 tsp ginger paste
Turmeric powder - a pinch
1 tsp pepper powder
1/2 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
salt to taste
Chopped coriander leaves

Method

Heat a little oil and saute the onions. Fry the onions in oil till they become translucent. Add green chillies and the curry leaves. When the onions turn light brown in color, add the ginger and garlic paste.  Add tomato and cook on medium flame for 3-4 minutes.

Add the spices turmeric powder, pepper, chilli powder, cumin and coriander powder to the onion/tomato mixture.

Add the crabs and stir well. Pour 1/2 cup of water and cook the crab curry on medium heat for 15 minutes. Turn off the heat when crab curry thickens. Garnish with coriander leaves.

Spicy Indian crab curry is ready. Serve with rice or Chapathis