Cooking · India · Recipes · Sea Food · South India · Tamil Nadu · Tirunelvelli

Tirunelveli Simple Prawn Masala

Prawns are a family favourite .Ever since we discovered, frozen deveined prawns in our local supermarket, I always try to have some in my freezer so that I can make this recipe quickly. This recipe is so simple and and so easy to make , goes really with curd rice, sambar rice or with rasam and rice that I make it when I am lost for ideas to make for dinner.

Ingredients :

250 gms Shelled and deveined Prawns

1 cup chopped Red Onion ,( I like to use shallots or pearl onions)

1 cup chopped tomatoes

1 tsp Fennel seeds

1 tsp red chilli powder ( I use medium spicy)

1/4 tsp turmeric powder

1 tbsp ginger garlic paste

a handful of chopped coriander leaves

2 sprigs curry leaves if available

a little less than 1/4 cup water

2 tbsps sesame oil

Salt to taste

Method :

Heat oil in a skillet.

Add the fennel seeds and curry leaves if available. Let them splutter.

Add the chopped onions. Let them become nearly caramelised.

Add ginger garlic paste, sauté till the raw smell goes.

Add the chopped tomatoes, sauté until mushy.

Add in all the powders, sauté until the raw smell goes and oil separates

Pour in the water, let it cook for a minute

Add salt

Add the prawns, let the masala coat over them and the prawns turn a little pink.

Cover and let it cook for a few minutes.

Cook until the prawn are well cooked but not over cooked

Then open the cover , increase the temperature on the stove, ( or flame to medium high) let the water evaporate a little and the masala becomes semi thick.

Garnish with coriander leaves .Serve.

Cook Book Scribbles

Keep track of how much water you add by adding a little at a time as the prawns release some water too when covered.

I also used dried curry leaves because I did not have fresh ones at hand.

Edited to add the video version as well

Food · Uncategorized

Meat Croquettes aka Meat Cutlets Indian Style: Step by Step Tutorial

DSC_0987This is a season of parties. Christmas party, Year End party, New Year party, BBQ party and one dish that will be a hit as a party appetiser, I promise, is the Meat Croquettes (or Meat Cutlets).DSC_0991

Although these are called Croquettes here and the rest of the world, growing up in South India, we have only known these as cutlets. They make a great tea time snack and my early memory of having these croquettes was at a beach. Cool sea breeze, soft swash of the waves and the scent of the sea in the air, chomping away on hot cutlets, playing catch and digging our feet into the grainy sand vividly stands out in my memory. Food always takes me down memory lane.

My kids love these meat croquettes. I make them in a batches and freeze them to use when they ask for it. The meat croquettes are easy like that. It can be made ahead, frozen and fried just before the party. Its just so crunchy to bite into, so lip smacking good, that they will disappear in no time! Ask my family and they will tell you. These are a huge hit every time I’ve made them!!

I had been making  meat croquettes a different way for  a long time. Then, by chance I happened to make croquettes with meat left over from Mutton curry I had made earlier…. and  everything changed!!
I really liked the texture of the meat I got as a result and haven’t gone back to the old one.
I have made this on several occasions . For parties, picnics, travel, camping. I serve it as a snack or as a side dish. I also use it as a burger and make sandwiches too.

 

Method:

Ingredients:

500 gms Lean Meat ( we get stew meat here, which is very handy)
3 medium potatoes
1 large onion (chopped finely)

DSC_0944
2 green chillies ( chopped finely)
1” piece ginger (chopped finely)
a little coriander leaves (optional)

 To Marinate:
1tbsp ginger garlic paste
1tsp pepper*
1/4 tsp turmeric
1 tsp coriander powder*
1 tsp chilli powder (mild)*
1 tsp Garam Masala powder (you can buy Garam Masala from the Indian store to save time. I prefer Eastern Royal Garam Masala)
2 eggs
Curry leaves, a few (optional)

DSC_0966

1 1/2 -2 cups bread crumbs
Oil to shallow fry, saute

Salt and Pepper to taste.

Preparation:

Marinate the meat with the chilli powder, coriander powder, ginger garlic paste, salt and pepper, keep aside for half an hour.

**Then pressure cook for 20 mins with no water or very little water.
When done and cooled put it in a mixie (food processor) and pulse it , coarsely DSC_0942This is the texture you are going for.DSC_0945.jpgBoil the potatoes, remove the skin and mash it well with a potato masher.DSC_0943Beat the eggs lightly , mix with salt and pepper to taste and keep asideDSC_0967

Method:
Mix the meat and mashed potato well together.Keep aside.DSC_0951.jpg

Pour oil in a skillet and saute the finely chopped onion, when they turn limp add the finely chopped ginger and chopped chilli.DSC_0956Saute for a couple more minutes till the onions turn pink. Switch off stove. Allow to cool for a few minutes.DSC_0957.jpgMix the sauteed onion mixture with the mashed potato meat mixture.DSC_0958Roll into balls.DSC_0965Flatten them to your desired shapeDSC_0971.jpgDip in the Egg mixtureDSC_0978Roll out in bread crumbsDSC_0974Deep fry in  oil. When they turn golden brown, drain and remove on to paper towels.

DSC_0982Serve HotDSC_0989.jpg

Cook Book Scribbles :

  • Make sure the meat/ potato mixture is dry and not too loose.
  • The Oil needs to be almost smoking  hot  to prevent the croquettes from breaking
  • Also make sure the oil covers the croquettes completely, again to prevent the cutlets from breaking.
  • If you want to make it Gluten Free, you can dip the croquettes only in the egg mixture, skip dipping in the bread crumbs. You will not have a crispy outer cover but the taste does not differ much. OR use Gluten Free Bread Crumbs.
  • I use the term Meat Croquette because you can either use beef , mutton, or chicken
  • *The spice levels with the chilli powder, coriander powder and the pepper powder can be reduced to half  (or increased) according to taste
  • ** If you do not have a pressure cooker, use a thick bottomed pan, keep the heat on medium to medium high. Close and let it cook without adding any water for 20- 25 mins. The Meat will cook in its own juices.
  • The croquettes freeze really well,so you can make a big batch  of the bread crumb coated croquettes , days before a party or dinner or just so you have them handy for hungry kids and fry them straight out of the fridge without thawing…. in that case, take care not to burn the croquettes.
Fish · Recipes · Sea Food · Uncategorized

Onion Fish Fry

This is one of my mom’s special dishes .Its a personal  favorite.

Ingredients

King Fish 1/2 kg

2 Medium sized onions (cut lengthwise)

1 Tomato (Cut into cubes)

4 Green Chillies(slit)

2 Small pieces Cinamon

1/2 tsp Fennel

5 Cloves

5 Cloves Garlic

Corriander Leaves Curry Leaves a little

Oil enough for frying.

Ingredients fish fry

Make into a Paste

2tbsps Chilli Powder

1 tsp Cumin Powder

1/2 tsp Turmeric Powder

1tsp Lime Juice

Salt to taste

Wash and Clean the fish pieces. In a bowl mix into a paste the ingredients given in make into a paste. Smear over the fish and keep aside foe 15 minutes.

Masala marinated fish filets
Heat oil in a skillet and fry the fish lightly and keep aside.

Lightly fried fish filets

In the same oil, add curry leaves, fennel , cloves, cinnamon, garlic, onion and sauté till the onion becomes slightly brown

Saute onion green chilli and spices
add tomatoes, coriander leaves, and salt and sauté a for few minutes.

Add in the tomatoes

Lower the flame .Place the fried fish pieces one by one arranging being careful not to break them. After a few seconds, turn them over slowly

Allow the fish to fry well

Do this for a few more minutes, till the fish filets are all evenly cooked. Serve .

.Fish fry

Cook book Scribbles:

Also is a great recipe to use up left over fried fish.