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Seafood

Spaghetti Butter Garlic Prawns….

Spaghetti Butter Garlic Prawns....

You know how cleaning up prawns is… I was so caught up with half a kilo of prawn cleaning today that I completely lost track of time,hunger began to creep in, had no lunch ready, a glance at the wall clock, it read thirty past two. K was home, I had to put together a quick lunch. I took a frantic look around my kitchen (my morning plans of preparing some basa fish curry would not hold good for now) & my eyes fell on small pile of garlic, since I bake a lot these days, we never run out of butter at home. My mind went racing & I literally put 2 & 2 together. 😉 Craving for some butter garlic prawns instantly began :D. I chided myself!I was late, I did not have any time for starters & then get into cooking a main course. Sigh!

Spaghetti Butter Garlic Prawns....

If I want to eat something, I will not rest till I have had it. I put on my thinking cap. The next thought that hit my mind was Pasta! I stock up a lot of pasta as well ;). It for sure will be yummy, no second thoughts when it comes to butter, garlic, prawns & spaghetti together!! That is wee story that gave life to this recipe :). K digs Pasta & prawns, it knew he will thoroughly enjoy this recipe.

Spaghetti Butter Garlic Shrimps...

This recipe does not have a sauce, it is more of a creamy buttery garlicky glaze to the spaghetti when ready. Do I see lip smacks?? 😉 Well I sure did make your lip smack, come on admit it. 🙂 This super quick & yummy recipe is a keeper for sure. You can wow your guests the next time you have a brunch or a lunch party at home.

Ingredients: (Serves 2)   Preparation Time: 15 – 20 mins
Prawns – 14 medium-sized prawns, tail on, cleaned (de-veined) & drained
Spaghetti – 150 gms
Garlic – 8-10 medium-sized cloves, finely chopped
Butter – 1 tbsp, use salted/unsalted, your choice
Fresh cream – 1.5 tbsp
Coriander leaves – 2 sprigs, finely chopped
Crushed black pepper – 1 tsp
Cooking oil – 1 tbsp (To cook the spaghetti)
Salt to taste

Method:
Bring pot of water to a boil. Add enough salt to the water. Add the cooking oil. Cook till al dante or as per the instructions on the pack.

While the spaghetti is around 3-4 minutes into cooking, melt butter in a saucepan. Add the finely chopped garlic, lower heat to medium. Let the garlic flavour induce into the butter. Do not let the garlic change colour. Add the prawns after a minute. Sprinkle some salt to taste (Remember the spaghetti is already cooking in salty water, if you have used salted butter then add accordingly).

Once the prawns turn white on both sides, add the cream & mix well. Throw in 1/4 tsp of the freshly ground black pepper. Meanwhile, check on the spaghetti. Drain, reserve about 4-5 tbsp of the pasta water (For use just in case the pasta dries up). Throw in the cooke spaghetti. Mix well till the butter & cream sauce just glazes the spaghetti. Turn off the heat.

Garnishing:
Garnish with chopped coriander leaves & 1/2 tsp of crushed black pepper.

Serving Suggestions:
Serve with the leftover black pepper & wedges of lime, if you want to add a citrus twist.

 

Spaghetti Butter Garlic Prawns...

Accompany this with a glass of wine that you like :).

We enjoyed this a lot. Do drop your comments if you happen to try this recipe. 🙂

 


Fish Fry with a Konkani style batter

Fish Fry with a Konkani style batter..

FISH… brings a galore of memories for me.. just the smell of fish frying in the kitchen takes me back to those times as a kid back at my ancestral house… the picture of my grandmother sitting out in the backyard on a traditional Indian chopping seat called “Addoli in konkani”, removing the scales out of the fish, cutting them into the desired sized pieces & she being surrounded with our pet cats & then a few stray all waiting for a few tidbits from the fish cleaning.. & then our pet dogs barking away at the cats.. 😉 those occasional pushes to those cats trying to steal a few pieces away.. 😀 & then after all that the process of her marinating the fish with a bright red coloured masala for marination (Yes, it was made of dried red chilli’s,water & salt ground to a paste with a generous splash of asafoetida). This paste was always made is excess, the fridge would always have some ready for those times when one of my uncle’s would come home with some fresh catch he bought for a bargain.. 😉 I’m sure all of you could visualise this from the way I have described…
Back at home King Fish, Sardines, Tuna, Sear Fish, Shark are some of the very frequently eaten varieties.. Here you do not find most of these varieties.. I’m a sea fish lover.. I know friends who love river fish.

I cannot really eat river fish. Meat from river fish tastes a wee bit on the sweeter side, the bones are places in a crazy manner.. Man I almost scratched the inside of my mouth eating river fish… It was embarrassing as I was invited for lunch to a friend’s place… They were Bengali’s (People who belong to an Indian state called Bengal..).. & Bengali’s relish river fish.. Since I love fish they had prepared some of their delicacies..I had a big fish slice served on my plate… The piece looked nice & fleshy…& as it was the first time I was trying river fish, I cut a small piece out, had no clue at that time that the bone placement would be very different from sea fishes.. & I just threw the piece into my mouth.. bit into it & I almost screamed… I can still remember the look on my friends face.. I was still trying to save the inside of my cheeks.. & I asked my friend why were the bones not visible & the piece looked so chunky & boneless.. Then she burst out laughing explaining that river fish is way too different, people who are used to eating sea fish find it a little difficult to eat river fish.. & yes, I did have a tough time finishing that huge piece of fish on my plate.. 😦 I love my sea fish…!! Lesson learnt.. !

Well.. anyways.. let me get to the recipe.. sometimes I end up talking too much, don’t I??

I will describe a shortcut method which is similar to my grandmother’s marination recipe.

Ingredients: (Serves 2, I hope so.. 😀 ) Preparation Time: 10 mins + 10 mins for marination
Fish of your choice – 2 large pieces, I used boneless Salmon fillets
Red chilli powder – 1.5 tsp, we like our fish hot. If you can’t handle this use as per your taste
Asafoetida powder – a pinch
Turmeric powder (optional) – a pinch, my grandmothers recipe doesn’t include this. I just used this for colour
Rice flour – 1 tbsp
Cooking oil – 1 tbsp, I tava fried the fish as I did not want to deep fry, But my grandmothers original recipe requires you to deep fry the fish
Salt to taste

Note: If you want to prepare this dish in the traditional way then you need to grind at least 30-40 dried red chilli’s along with some water to form a smooth thick paste. Then mix in the salt & asafoetida. Coat the fish with this freshly ground masala & then the deep fry the fish after marinating it & coating it with some rice flour. I prefer to use this method if I plan to fry at least a kg of fish. I use the short cut method more often since it’s just K n me & I fry just about 2-3 pieces & I can’t prepare a paste just out of 3-4 chilli’s using the blender I have.

Method:
Wash the fish & drain all the water.

Washed & drained Salmon fillets..

Mix red chilli powder, turmeric (if you wish to add turmeric), salt, asafoetida together. Add this masala mix to the fish. Coat it evenly & on the fish. Keep this aside for 10 – 15 minutes.

Marinated fish pieces..

Spread the rice powder on a plate. Once the fish is marinated place each piece one by one on the rice flour plate & make sure the fish is coated on both sides with the rice flour.

If you plan to deep fry the fish, heat oil & fry the pieces.

If you plan to tava fry as I did, in a fry pan/tava heat the amount of oil mentioned in the recipe.

Fry the fish till they are golden brown & cooked...

Set heat to medium & fry the fish till it is golden brown on both sides & cooked through.

Serving Suggestions:
1. As a starter:
Serve with some onion pieces & a slice of lemon.

Fish Fry with a Konkani style batter..

2. Traditional way as a side dish:
Serve with a bowl of boiled red rice along with a vegetable dish like Beans telasan/Potato fry & some konkani style dal – Daali Toy.

If you like this recipe – You may also like – Grilled/Baked fish in Green Masala, Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry, Prawn Pepper Fry – Kerala style, Tava fried prawns etc.


Sungta Hinga Udda/Sungta Randai/Prawns cooked in a red hot coconut gravy – Konkani style/RHCP


While I was wondering what  I  could call this dish in English.. RHCP – Red Hot Chilli Prawns popped up into my head instantly.. All of you would be familiar with the popular American music band RHCP.. I like their music hence this name just came to me in a flash…

When it comes to this one.. I behave like a cat.. Yes, a cat.. the love cats share for fish & milk.. I share for this dish.. 🙂 It’s very basic ingredients from a Konkani pantry & most pantry’s if you live on the coast.. & an aromatic, lip smacking curry with prawns is ready… I was joking about this with a few friends on Facebook last evening that any Konkana (the community in Southern India who speak the dialect Konkani) will guess this blindfolded from just a whiff that escapes from the kitchen…

Sungta Hinga Udda..

This dish is very popular among Konkana’s.. You really need to smell the asafoetida in the dish, the reason this dish is called hinga udda (Hing- asafoetida, udda – water in konkani)is because of it.

Tips for that authentic taste:
1. Please use fresh prawns when preparing this dish.
2. Please add coconut oil for that authentic taste.
3. Don’t forget to add a wee bit extra asafoetida for the aroma. This & the coconut oil add the heavenly aroma to this dish. Note: Traditionally asafoetida is added to deal with the gastric issues that is known to arise from certain ingredients in food, but having said that, the flavour does not go well with all dishes which have ingredients known to cause gastric issues.
4. Do not use desiccated coconut for this dish.

The traditional method of preparing this dish involves fresh grated coconut, oil roasted dried red chilli’s and some tamarind, all ground together into a smooth paste. But if you cannot find fresh coconut, you could use coconut milk as a substitute for the grated coconut and red chilli powder for the dried red chilli’s & some tamarind juice. But of course nothing can beat the curry made using fresh ground paste.

RHCP - Red hot chilli prawns....

My grandmother prepared fish in traditional earthen pots, on firewood. Fish or seafood cooked in earthen pots over firewood have a distinct flavour of its own. If you have ever had an opportunity to try fish cooked in this manner you would know what I’m talking about. 🙂 Aaah I miss all those days..

Ingredients: (Serves 2)        Preparation Time: 20 mins
Prawns – 225 gms, de-veined & washed. I used king prawns, but tiny prawns add more flavour to the dish
Coconut – freshly grated, around 1 cup/ close half of a medium-sized coconut grated
Dried Red chilli’s – 4-5 medium spicy variety, If you do not achieve the desired chilli levels you could add some chilli powder later on
Tamarind – 3/4 marble sized ball, make sure you take off the any seeds present
Asafoetida powder – more than a pinch, say about 2 pinches ;),
Coconut oil – 1 tbsp
Salt to taste

Method:
Heat about 1/2 tsp of oil in a tempering vessel or a fry pan and set the heat to medium. Now fry the dried red chilli in the oil till it loses it bright red colour and turns into a light shade of brown or deep red. Do not let them turn black or dark brown. Take them off heat and cool them. Once it has cooled to room temperature add them along with the tamarind, grated coconut to a food processor jar and grind it to a smooth paste. You would need to add a little water (2-3 tbsp) to turn it into a smooth paste.

Freshly ground paste of Coconut, dried red chilli's & tamarind...

Do not worry of the paste you prepared does not look as red/orangish. It all depends on the variety of dried red chilli’s used. I used a variety called Byadgi which is famous in Mangalore. As these do not make the dish hot , I used a few of these for colour & a few of another variety to make the dish hot.

Now heat about half a litre of water in a pot set to medium heat. Once the water comes to a boil, add the paste of coconut, tamarind & chilli. Mix well. Add some salt to taste. Lower the heat to low. Let this mixture bubble and come to a boil. This is to let the coconut cook.

Tips:

1. If the dried chilli’s you used did not make the dish as hot as you desired then add some red chilli powder & adjust accordingly.
2. If you want some nice colour to the dish you can throw in a few dried red chilli’s which add colour along with the ones added for spice. Or add some Kashmiri red chilli powder which adds colour later on.
3. If the red chilli’s you used ended up making the dish too hot then all you can do to reduce it is to add some extra coconut milk n increase the quantity of the curry. But this may require addition of some extra tamarind water, since your ending up making more curry.
4. If the curry is too thick add a little water to achieve the consistency you desire.
When the curry is bubbling, add the washed prawns & let them cook. Since prawns cook real quick, check in about 5-6 minutes. Check & adjust the salt. If they are cooked, add the asafoetida & add the coconut oil in. Turn off the heat.

Yes, it’s that simple. Very basic ingredients… 🙂

Serving suggestions:
The best accompaniment for this dish is a bowl of hot steamed rice.

Sungta Hinga Udda/Sungta Randai/Prawns cooked in a red hot coconut gravy - Konkani style/RHCP....

Traditionally eaten with red boiled rice.

If you like this recipe, you may also like – Basic South-Indian Chicken curry – Chicken Masala, Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry, My kind of Mix-Veg Thai Yellow Curry with Prawns.

 


Tava fried prawns

Tava fried prawns...

Prawns are very versatile, they taste yummy any way you prepare them. They cook pretty soon as well.I’m so addicted to prawns (You must be wondering why the quantity of prawns in the final pics are sparse.. I was done with my share before I could click the pics!:P I just can’t resist them & all I was left was with K’s share for the photographs.. )

Tava fried prawns...

This is not for those who find Indian food too hot for their palate. If you still want to go ahead & try this recipe out then do reduce the dried red chilli’s used for the powder.

Ingredients: (Serves 2) Preparation Time: 20 mins (excludes the time taken for marination)
Prawns – 200 gms, peeled, de-veined, washed raw king prawns
Unsalted butter – 2 tbsp
Sugar – 1/2 tsp
Salt to taste

For the masala:
Dried red chilli’s (preferably byadige- they impart a lovely colour to the food, you can use Kashmiri chilli’s too) – 4, reduce the number if you do not fancy hot food
Coriander seeds – 1 tsp
Salt to taste

To prepare a paste for the prawn marination:
Onion – 1 small, chopped
Garlic – 3 cloves
Ginger – 1/2 inch piece
Turmeric – a pinch
Tamarind – half of a marble sized piece
Black peppercorns – 4 corns

Method:
Grind the ingredients mentioned for the marination paste together and make a smooth paste. Do not add water. Mix this paste with the raw prawns and add some salt as well.

Prawns marinated in the paste prepared..

Let the prawns marinate for a minimum of 1 hr. If you have the time, you can marinate it overnight as well. I marinated them for 8 hours.

Heat a fry pan. When the fry pan is hot, dry roast the dried red chilli’s & the coriander seeds.

Fry the masala powder in the butter..

Do not let them turn deep brown or black. Transfer them to a blender and powder them coarsely as shown & keep this powder aside. If you want to you can finely powder the masala powder as well.

Heat a tava/fry pan. Add the butter, turn the heat to low. When the butter is hot, add the freshly prepared powder of dried red chilli & coriander seeds. Fry this masala till the raw flavours fade away. Do not let the masala burn. Keep moving the masala around using a spatula.This should be anywhere between 3-4 mins.

Now add the marinated prawns and mix well.

Add the marinated prawns..

Let them cook for about 2-3 minutes on low heat, then increase the heat to medium. Remember not to add water. Add the sugar, mix well. Check & adjust salt. When the prawns turn a deep red and the butter starts to separate out, the dish is ready.

Serving Suggestions:
Serve with some thinly diced onions & lime wedges on the side.

Tava fried prawns...

Squeeze some lemon on the onions as well as the prawns, mix well.

Squeeze some lemon juice on the prawns..

You can also have this as a starter along with a glass of chilled beer. 🙂

A closer look at the prawns..

Notes: If you plan to prepare the dish the same day as you marinate the prawns, it is a good idea to prepare the powder from the dry roasted chilli’s & coriander seeds first & then proceed to preparing the paste for marination since you need the blender jar dry for the powder & if end up preparing the paste first then you would need to wait for the jar to be dry before you prepare the powder.

For more starter recipe’s check – Masala SausagesSweet Mini Peppers with JOG n Cheese PasteMix-veg skewers with a Yogurt dip, more..


Lemon, Mushroom Noodle Soup

Lemon Mushroom Noodle Soup

Yes, there you go, something that you can prepare using a microwave. 🙂 For all those people who want something easy to prepare without switching on your stove & for those others who prefer to use the stove, follow the recipe on the stove.

Yet another day for me without the hob to cook food.The stove not working could not have come up at a better time. Been catching up with schoolmates with whom I had lost touch for over 15 years. We all have been furiously catching up over the phone on what’s ap. So had the hob been working I would have anyways retorted to fixing up quick meals as there is so much to catch up on. 😉 It’s been wonderful.

It snowed last evening in Glasgow. It’s been cloudy and gloomy day & yes of course its been cold.. What’s more comforting than a hot mug/bowl of soup.

Lemon Mushroom Noodle Soup

Tip: You can prepare this in your own way adding some seafood too if you wish to. I have prepared this soup earlier on the stove of course by adding some crabsticks/seafood sticks/minced chicken to this recipe. The soup prepared in the microwave tastes just as good cooking it in the stove. Also I have used 2 stock cubes, one chicken and one veg, vegetarians can skip the chicken stock cube and use 2 veg cubes. But you would need to use vegetarian oyster sauce as a substitute for the actual oyster sauce. But there is no fair vegetarian substitute for fish sauce. So you will have to do without the fish sauce.

Ingredients: (Serves 2-3)       Preparation Time: 10-15 minutes
Mushrooms – 1 cup diced.
Veg stock cube – 1
Ginger – 1 inch piece, finely chopped
Garlic cloves – 2 medium-sized, finely chopped
Green chilli’s – 2 medium-sized & medium spicy variety, finely chopped, you don’t want to bite into a piece when you eat the noodles
Rice noodles/ any noodles of your choice – half of a nest
Chicken stock cube – 1
Corn starch – 1 tbsp dissolved in some water
Dark soy sauce – 1/2 tbsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Lemon juice – 1/2 tbsp
Water – 1 litre
Salt to taste

Method:
Note: I’m describing the method to prepare this soup in the microwave. You can prepare it in the usual way on the stove.

Set the microwave to its highest wattage. I set it to full power. My microwave is a 800 W one. Heat the water for a minute in microwave bowl/mug. Add both the stock cubes & put it back in the microwave for another minute or two.

Meanwhile you can use this time to chop up the ginger & garlic if you have not chopped them earlier.

If you plan to add some seafood/chicken add now and cook for a couple of minutes. Next add the ginger, green chilli’s & garlic along with the dark soy sauce and cook for another 2-3 minutes. Next add the mushrooms, the oyster sauce & the fish sauce. Add the noodles & let this cook for another minute. Add the corn starch mixed in water. Add salt to taste and cook till the noodles are done.

Once done add the lemon juice, mix well.

Garnishing:
You can garnish with some chopped coriander if you wish to and serve hot – that goes without saying. 😉

Lemon Mushroom Noodle SoupIf  you like soups do check out my other soup recipe’s.


My kind of Mix-Veg Thai Yellow Curry with Prawns

Mix-Veg Thai Yellow curry with Prawns

It was a fun evening, Keshav & I were just getting back from the movies. We had been to watch Django. We both loved the movie and the characters were played so well by the actors.

It was really windy outside. I always get out well prepared, I just can’t take the cold, so I was ready to battle the crazy Glasgow wind. We just wanted to get back home and have a nice hot meal.

We picked up some prawns and Keshav said ” Why don’t you make that Thai yellow curry of your’s with these prawns ?”. Well for once my husband did not bring up something like Chai (Tea in India) or hot sweets :D, else all he can think of is kheer (Indian rice pudding, which tastes good hot or cold), Gulab Jamum (Indian sweet dipped in rose flavoured sugar syrup) or Jalebis (another Indian sweet which is orange/red in colour and spiral shaped – savoured hot) etc. Thai curry will obviously be eaten with a bowl of steamed rice, so I instantly agreed because I really felt like having some curry with steamed rice :).

 My kind of Mix-Veg Thai Yellow curry with Prawns

I already had galangal and lemongrass ready in the fridge. We picked up some other ingredients I needed and headed home discussing how well the movie Django was made. The cast was just amazing and Quentin Tarantino had done it again, come up as usual with an awesome flick.

Ingredients: (Serves 2)                 Preparation Time: 20 mins
Raw Prawns – 200 gms, deveined and washed, I used King prawns
Baby button mushrooms – a handful, washed and cut into 2
Onion – 1 large, chopped length wise
Red/green/yellow/orange pepper – 1 small, chopped the way you want
Spinach – a small bunch, chopped the way you want.
Garlic – 3 cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Galangal – half an inch piece, finely chopped
Lemon grass – 3 inch piece, slit
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Coconut milk – 80-100 ml, I used 4 tbsp of coconut milk powder mixed in water to make the same quantity
Dried red chilli’s – 5, roughly torn, I used the spicy variety, you can modify based on your taste. Remember the coconut milk is anyways going to help cut the spice
Turmeric powder – 1 pinch
Cooking Oil – 1 tbsp
Salt to taste

Method:
Heat oil in a pot which is set to medium heat. Sauté the garlic. Once the room fills with the fragrance from the garlic add the ginger, lemon grass and the galangal, sauté them for a few seconds. Now add the onions and fry till they turn translucent. Add the fish sauce along with the oyster sauce and mix well.

Next add the dried red chilli’s. Add some salt. Add a pinch of turmeric powder.Keep tossing them in the pot. When the onions start to turn brown add the mushrooms and toss them all around. Add about 500 ml water and let the water begin to boil. Check and adjust salt. Add the prawns now and let them cook and absorb all the flavours. Now add the coconut milk, reduce heat to low and let the mixture bubble for about 5 minutes. The curry thickens. If you want thicker curry then add some more coconut milk and cook for a couple more minutes. Turn off the heat. Add the spinach and peppers. You add these in the end because you do not want them overcooked. These will cook from the heat of the curry.

Serving Suggestions:
Serve hot along with a bowl of steamed rice.

Mix-Veg Thai Yellow curry with PrawnsI kept aside a bowl for the photography and even before the food kept aside to be photographed got cold, both of us had a happy warm tummy..  😀

If you liked this recipe, you may also like coconuty mushroom lemongrass soup, Prawn chilli garlic noodles, Lemony prawns with Parsley and my other prawn recipes.


Prawn Chilli Garlic Noodles

Prawn Chilli Garlic Noodles

I have a friend at work, who is Chinese. We discuss about food a lot. She loves to eat :).  When we were chitchatting about some basic noodle recipe’s, realising that I do not use Fish Sauce, she suggested I try it as it adds a lot of flavour to Chinese food. I went looking for the Fish Sauce and was surprised that almost every store stocked this up in the Asian section. Bought a small bottle, to try it out.  Yes, indeed it has enhanced the flavour to my Prawn Chilli Garlic Noodles recipe. 🙂

Tip – You can omit the fish sauce if you do not like the fishy flavour in your noodles. You could also directly use some chilli flakes if you want to avoid the time spent in preparing the dry crushed red chilli. If you do not want the dark brown colour to your noodles use normal soy sauce instead of the dark soy sauce.

Back in India, my friends from work used to go out to a lot of Chinese restaurants for lunch. Miss all those days..! I know you lazy bums will not really try this recipe out.. but I think you should… this one is for all you guys!

Ingredients: (Serves 2)          Preparation Time: 15 mins
Red Onion – 1 medium-sized, diced
Garlic cloves – 5 medium-sized, finely chopped
Noodles – 2 nests
Dry red chilli’s – 4 medium spicy variety
Dark Soya Sauce – 1 tbsp
Fish Sauce – 1 tsp
Prawns – about 100 gms, peeled and washed
Oil – 3 tbsp
Salt to taste

Method:
Bring about 1.5 litres of water to a boil in a pot. Add some salt and half a tbsp of oil to it. Add the noodle nests and cook as per the instructions on the packet.

Meanwhile, heat a fry pan. Set the heat to medium. Now Add the dry roast the red chilli’s for a minute or two till it starts to change colour. Take them off heat, and crush them into small pieces in a pestle. Keep aside.

Now add oil to the heated fry pan or you can use a wok if you wish. Add the finely chopped garlic and sauté for about 30 seconds. Do not burn them. Now Add the Onions and fry for a minute or two. Now add the crushed red chilli’s, soya sauce, fish sauce and mix well. Add the prawns and fry. They should get cooked in about 4-5 minutes max. Add some salt.

Meanwhile the noodles should be ready. Drain the water out and keep aside. Add the noodles to the stir fried prawns and mix well. 

Take off the heat.

 

Garnishing:
Garnish with some chopped coriander & spring onions if you wish to. I did want to garnish, but I did not have any fresh coriander & spring onions at hand and it was raining to venture out & pick some. 🙂

 

Serving Suggestions:
Serve hot along with any oriental curry or have it as is.

If you like prawns then check out other prawn recipes like – Lemony Prawns with Parsley, Prawn Biryani, others.


Crabstick Soup

Crabstick Soup

On a rainy day or on a cold winter’s day who wouldn’t love to have a hot bowl of soup.. ???

I like soups a lot but, when I go to a Chinese restaurant I skip having a bowl of soup because it fills me up and I do not have space for the yummy steamed momo’s or the main course.

I have a cold and a sore throat. Being in Glasgow I can’t expect a sunny day everyday.. so the weather was perfect and so was my health for a hot bowl of soup to soothe my throat. Threw in some crabsticks and some stock and a few other Chinese ingredients and there.. my steaming hot soup was ready.

Crabstick Soup

It’s real quick and tastes very restaurant like.

Ingredients: (Serves 2) Preparation Time – 10-15 mins
Water – 300 ml
Crabsticks – 5 medium-sized, you get them in the market easily
Egg – 1 (optional)
Soya Sauce – 1 tbsp
Fish Sauce – 2 tsp
Ginger – a small piece, chopped finely
Garlic – 1 large clove, chopped finely
Green Chilli – 1 chopped finely/in rounds
Cornflour – half a tbsp
Chicken stock cube – 1
Salt to taste

Method:
Add the water to a pot. Start boiling the water. Add the chicken stock and let it dissolve in the water. Add the chopped ginger, garlic and simmer and let the flavours of the ginger/garlic infuse into the water.

After the water comes to a boil add the crabsticks and chopped green chilli. Once the crabsticks become soft loosen the threads up.

Add the soya sauce and fish sauce. Mix well. Let it simmer for about 2 minutes. Check salt. Add more if required.

Dissolve the cornflour in half a tbsp water and mix well. Make sure there are no lumps. Add this to the simmering soup and mix well. Let the soup simmer for another 4-5 minutes.

Serve hot as is.

Optional:
Beat an egg well and stir in the beaten egg into the soup when the soup is ready. Turn off the heat. The egg gets cooked in the heat of the soup.
I add the egg as I love the texture the egg adds to the soup.

_MG_3217

If your a fan of soups then do check my other soup recipe’s – Coconuty Mushroom Lemongrass soup, Potato mushroom soup, Spinach soup with potato.

 


Lemony Prawns with Parsley

Lemony Prawns with Parsley

 

Seafood is quick to prepare.. healthy and yummy… tastes good steamed, fried, tossed, in salads or even in soup… !! I do know a few people who are allergic to prawns or other seafood.. feel really bad for them.. because they are missing out on something awesome..!

Prawns are the best 🙂 but if you do not de-vein them.. then god save your digestive system…

Our wedding anniversary was a couple of days back..I made this as a starter, while celebrating with a quiet dinner at home along with a drink … :). We were too full from lunch so skipped main-course.. 🙂

But K did not want to skip the dessert – Lime n Lemon Cheesecake Pots.

Ingredients: (Serves 2)          Preparation time – 15 mins
Raw Prawns – 250 gms medium-sized, cleaned and de-veined
Lemon juice – 1 tbsp
Garlic – 2 cloves, chopped finely
Butter – half a tbsp
Parsley – 1-2 sprigs, finely chopped
Black peppercorns – 5-6 crushed
Olive oil – 1 tbsp
Salt to taste

Method:
About an hour or half an hour previous to preparing the dish marinate the prawns with salt to taste, crushed black peppercorns and lemon juice. Alternatively you can add the lemon juice in the end instead in the marination if you wish to.

Heat olive oil in a frying pan set to medium heat. Saute the chopped garlic for a few seconds. Add the marinated prawns and let them cook till they turn pinkish and any water released by the prawns should evaporate. Turn off the heat. Add the butter and mix well.

Garnishing:
Add the chopped parsley and mix well. You can use coriander as an alternative to Parsley. Will taste good as well.

Serving suggestions:
Serve pierced in cocktail sticks. I’m sure before it goes on the cocktail sticks few will go into your tummy.. 😉 that’s what happened with me.. 😀

Lemony Prawns with ParsleyI served these along with some cut red peppers on the side.

If you would like to check other quick prawn recipe’s – My kind of Mix-Veg Thai Yellow Curry with Prawns, Special Prawn Biryani, more.


Special Prawn Biryani

Special Prawn Biryani

This is one of the most time consuming Biryani’s because it is Dum Biryani, having said that even though it takes time.. its worth every minute spent in preparing it. 🙂 For those special occasions when you want to cook something at home I would recommend you to try this. 🙂

Ingredients: (Serves 3) Preparation Time: 90 mins
Prawns – 250 gms, cleaned and peeled and de-veined and washed (I used king prawns, you can use small prawns as well)
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Red Chilli powder – 1 tsp
Cumin/Jeers powder – 1 tsp
Corn flour – 1 tbsp
Onions – 5 medium sized, diced
Green chilli – 3 medium sized
Garlic pods – 4 – 5
Ginger – half an inch
Mint Leaves – 3 sprigs
Coriander leaves – 3 sprigs
Milk – 1 tbsp
Biryani Masala – one and a half tbsp
Tomato – 2 medium sized, chopped into small cubes
Raw Basmati Rice – 150 gms or the rice measure you use for 3 people, washed
Oil – 6-7 tbsp
Salt to taste

Method:
Mix the turmeric, coriander, cumin, red chilli powders, salt together and add them to the cleaned prawns. Add half a tbsp of oil as well and mix the prawns well so that all the prawns get coated well. Box it and fridge it overnight for marination.

Heat around 2 tbsp of oil in a deep pot. Make sure it is deep enough to cook the rice as well. Take the prawns out of the fridge and let it come to room temperature. Fry the onions when the oil is hot and set the heat to medium. Add some salt for the onions. When the onions are half done and slightly brown, take one half out and keep aside.

Meanwhile while the rest of the onions are frying mix cornflour with the prawns, make sure each prawn is coated with the cornflour and keep aside. Fry the rest of the onions to a crispy brown, do not burn them. This is for the garnishing. Once the onions are done take them off the heat and keep aside. Leave the extra oil behind in the pot.

Add another tbsp of oil to the pot and add the prawns. Shallow fry each of them carefully, till they cook and become crisp.

Take them off the heat and leave the rest of the oil behind.

Add about a litre of water to the pot and bring it to boil. Add the washed rice to the boiling water. Add enough salt to the water. Let the rice cook to about 70%. Take it off heat and keep the pot under cold running tap water and cool it. Drain the rice using a colander and keep aside.

Simultaneously pound the garlic, ginger, 5/6 mint leaves, green chilli’s using a mortar and pestle to a coarse paste and keep aside.

In a deep pot, (you can use the same one used earlier) heat about 5 tbsp of oil. Set the heat to medium.Add the paste of ginger,garlic,chilli and mint paste and fry for a minute or 2 till the raw flavour goes away. Now add the half fried onions kept aside and fry them for 2 minutes in the masala. Add the biryani masala and fry for a minute. Now add the chopped tomato and fry them. When they are more than half fried add 1 tbsp of milk and mix. Add salt that is required for this masala. Remember the rice is already cooked in salt and so are the prawns.

Add the fried prawns to this masala and toss them around gently for about 2 minutes. Let them absorb some of the flavours. Take one half of the masala along with the prawns out in a bowl.

Take a tawa or a pancake pan and keep it on the heat and move the pot on top of the tawa. This is to prevent the burning of the biryani from the bottom while cooking. Spread one half of the masala and prawns left in the pot evenly to cover the bottom of the pot. Add half of the rice on top of the masala and spread it evenly.

Now add the other half of the masala set aside evenly on the top of the rice. Next add the rest of the rice on top of this masala.

Finally in the end add one half of the crispy fried onions to the top of the rice.

Set the heat to medium. Close the pot with its lid. You could also add some weight on the lid to get more of the dum effect. If the lid is transparent then, once vapour collects all over the lid you know that there is enough steam developed in the pot, so set the heat to low. If you do not have a transparent lid then in about 10 minutes set the heat to low. Now cook on low heat for about 20 minutes.

Take the pot of the heat.

Garnishing:
Finely cut the coriander and mint leaves add it to the biryani along with the rest of the fried onions. Gently mix the biryani so that the grains of rice do not break.

Serving Suggestions:
Serve with any raita of your choice.

If you liked this recipe, you may also want to check out other rice recipe’s.