Spicy shrimp curry with Sichuan peppers and Black peppers...Recipe with Indo-Chinese Twist - Schezwan Prawns with Garlic Tadka.

Fresh wild caught shrimps from NC coast were put on sale at local  grocery super market for $6.99 lbs. which are otherwise priced @ 15$ per lbs. They don't sell them regularly so very few times we get to enjoy wild caught shrimp, rest of the time farm grown prawns/shrimps  are available. I made spicy shrimp curry with Indo-Chinese twist. I have used whole sichuan peppers but cooked this curry in Indian manner, completed cooking with garlic tadka.

Ingredients:

• 1/2 lbs - Ex. large 10 shrimp (I used wild caught from NC coast, any type of raw shrimp is ok.)
• 1 large size onion - finely chopped
• 8-10 cloves of garlic - thinly sliced lengthwise
• 1 medium size tomato - diced (1 cup yield)
• 2-3 whole dry red chilies - cut into 1 inch size pieces ( 5-6 pieces)
• 1 Tb.spoon sesame oil + 1 T.spoon for Garlic tadka/tempering.
• 1 T.spoon - chili oil (optional - in absence you can increase sesame oil quantity in garlic tadka.)
• 1 T.spoon - red chili powder
• 20-25 whole sichuan peppers
• 1 T.spoon - whole black peppers
• 1 Tb.spoon - soy sauce
• 1 Tb.spoon - Vinegar
• 1/2 T.spoon - tapioca flour or Rice flour or cornstarch
• Any herb of your choice to garnish.

Cooking Method :

1. Clean and devein shrimp. Very lightly marinate with salt.
2. Combine black peppers and sichuan peppers - grind to fine powder.
3. Heat 1 tbsp sesame oil in a medium size saute pan. Add pieces of  dry red chilies, sizzle for 15-20 seconds or until chili color picks little darker shade. Add chopped onions, saute for 7-8 minutes over medium heat until onions turn soft.
4. Add black pepper and sichuan pepper ground  powder, 1 tsp red chili powder - mix well, saute for 2 minutes over medium low heat. If mixture gets too dry, spray little water.
5. Place marinated shrimp into the saute pan, increase heat to medium high. Mix well with onion-pepper mixture. Stir fry for 3-4 minutes. Add 1-2  tbsp water if mixture sticks to pan bottom.
6. Now Pour in 1 tbsp soy sauce, 1 tsp red chili oil  and 1 tbsp vinegar. Stir and mix well.
7. Add diced tomatoes - continue to cook for another 4-5 minutes on medium low heat covering with lid.
8. I kept thick gravy because this is very spicy dense curry, little is enough with roti or rice. You may add little water when you add diced tomatoes and to thicken the gravy add 1/2 tsp tapioca flour or rice flour or cornstarch dissolved in water. I had added 1/2 cup water and sprinkled little tapioca flour to get thick gravy. Check salt level,  add if necessary. I didn't add salt because soy sauce made it enough salty.
9. Finally heat 1 tsp oil in a small saute pan or tadka pan. Add lengthwise sliced garlic.Stir fry for 30-40 seconds until they turn slightly brown.  Take off the pan from heat, pour it  over shrimp curry. Mix well, garnish with your choice of herb. Enjoy with rice or roti. If you want to skip Garlic tadka / tempering step then add garlic after you finish sauteing onions, stir fry for one minute before adding pepper powder.

Note : Vegetarians can try this recipe with baby potatoes, Nutrela soy chunks, mix blend of frozen or fresh vegetables also this curry will taste great with any variety of koftas.This is very spicy curry, if you need mild heat  then skip adding red chili power and reduce quantity of dry red chilies.

Kerala Delicacy - Kappa with Cilantro Fish curry.

Tapioca/Kappa and fish curry combination is a  very  popular staple dish  of Kerala and is regularly cooked   in my kitchen. Recently we are not getting good quality Tapioca, each time half the quantity is wasted due to stained and porous texture. This time I was lucky to get very fresh Tapioca from local Mexican store. I cooked kappa stir fry and fish curry. Instead of cooking fish curry in Kerala style, I cooked  Cilantro fish curry. I used less spices and packed this curry with lots of cilantro, use of coconut paste gave thick and creamy texture to the curry. This is delicious curry for cilantro lovers.

Ingredients :-

• Surmai (Spanish mackerel / Seer Fish/ ayakura) - 10-12  small pieces. (any other fish is fine)
• 1 medium onion - finely chopped.
• 5-6 fresh garlic cloves
• 1.5 inch - fresh ginger piece
• 4-5 green chilies
• 20-25 cilantro stalks/stems - 2 inch long
• 2 Cups tightly packed chopped fresh cilantro leaves + 1/2 cup extra - finely chopped  for final garnish.
• 1 Cup lightly packed fresh grated coconut or use 1/2 Cup coconut milk.
• 1/2 T.spoon - turmeric 
• 1 Tb.spoon oil

Spices

• 1 Tsp corriander seeds
• 1 Tsp cumin seeds
• 3 cloves
• 1.5 inch long - bay leaf

Grind above four spices to fine powder.

Method of Preparing Cilantro Surmai Curry.

1. Grind one cup fresh coconut with one cup chopped cilantro to fine paste by adding 1 cup water. Keep it aside. If you are using coconut milk, mix finely chopped one cup cilantro in the coconut milk.
2. Combine Garlic, ginger, green chilies, cilantro stalks, 1 cup packed fresh chopped cilantro.( ingredients marked in Green color) Finely crush/ coarse dry paste to prepare base for Cilantro Green Masala (Hara Masala/ Hirva Masala). You may add 1-2 tablespoon water while grinding if needed. Keep it aside.
3. Marinate  Surmai pieces with 1/2 teaspoon turmeric, 1 tablespoon above Cilantro Green Masala and very little salt.Keep it aside.
4. Heat 1 tablespoon oil in a medium size saute pan.(not bigger than 8" diameter) Add finely chopped onions, saute over medium heat for 5-6 minutes. Add powdered spices - saute for one minute.
5. Now add crushed green masala paste, stir fry for one minute.
6. Place all marinated surmai pieces in the pan and gently mix-coat with onion, green masala base.Sprinkle little salt. Cover the lid and allow to cook over medium low heat for 4-5 minutes. Make sure there is little moisture in the pan, you may add 1-2 tablespoon water before closing the lid.
7. Pour in 3/4 of the coconut-cilantro paste. Mix well, Check salt level. Cover the lid and let it simmer for 7-8 minutes at medium low heat.
8. Remove the lid, gently turn around surmai pieces. Add remaining coconut-cilantro paste, remaining half cup  extra fine chopped cilantro. Simmer for 3-4 minutes. Shut off the heat and let curry sit for half an hour before serving it warm with Kappa/rice/roti.

Note : You can cook veggies, tofu, Paneer,Lentils and beans in the same Green cilantro Masala base. Check earlier blogged cilantro infused Buckwheat+moongbean+quinoa curry.

Cilantro infused Surmai fish curry

Kappa Stir fry Recipe :-

Earlier I have blogged recipe for Tapioca/Kappa curry. I have cooked this tapioca  stir fry based on  the same recipe,  only change I made is, cooked  more dry Kappa stir fry.

Recipe :- Heat 1 tablespoon oil in a thick gauge pot. Sizzle mustard seeds for 20 seconds. Add  10-12 curry leaves,   1 teaspoon turmeric powder and  3-4 chopped green chilies, saute for 40 seconds. Add  one cup heaped chopped onions; saute for 5-6 minutes over  medium heat. Add 4 cups chunks (1 inch chunks) of tapioca, sprinkle salt. mix well - saute on high heat for 3-4 minutes stirring often with wooden spoon. Now add 1.5 cup water, 2 tablespoon fresh grated coconut.(For genuine Kerala flavor add 1 teaspoon coconut oil at this stage.This is optional.) Once water starts to boil, lower the heat to medium - cook covered  for 10-12 minutes. Do stir occasionally to avoid burning tapioca at bottom. Remove lid and over  medium low heat cook until all water has evaporated. Finally add 6-7 roughly chopped curry leaves, half cup fresh grated coconut. Adjust salt level.  Mix well . Put the lid back, Shut off the heat, let it sit for ten minutes. Serve warm with fish curry or enjoy tapioca stir fry  in a bowl.

Kappa/Cassava stir fry

Kappa and Meen curry

Oven broiled King Mackerel Steak, Green & Wax beans stir fry with Cranberries, Basil and fresh coconut -- served with Kerala Matta rice & King mackerel curry -- Fish special Indian Sunday lunch.

Sunday special lunch menu - King Mackerel curry, oven baked king mackerel steaks, locally grown green and wax beans stir fry infused with pot grown spicy globe basil leaves, all this  was served with Kerala matta rice. Here in NC we get fresh King Mackerel / King Fish in local Chinese store. I always get around 2 lbs King mackerel and cook curry and fry. For more information on King mackerel found in NC coast - Click here. In this post I am blogging recipe for oven broiled spicy King Mackerel steaks  and  Wax and Green beans stir fry with cranberries, pot grown basil and fresh coconut.
 Note : Published on...02.12.12

Green & Wax Beans Stir fry.

Recipe for French cut Green and Wax bean stir fry with cranberries, Basil and fresh coconut.

Ingredients :-

• Green beans - 1 cup  cut into diagonal french cut
• Wax beans - 1 cup cut into diagonal french cut
• 1 cup - fresh basil leaves with tender stems ( I used mix of cinnamon and spicy Globe Basil)
• 2 tiny onions - chopped thin lengthwise
• 1/2 cup - sweetened cranberries
• 2 green chilies - finely chopped
• 1/2 cup fresh grated coconut  and few shavings of coconut for more appealing garnish.( check griddle image below.) I used potato peeler to get coconut shavings.

Green beans Stir Fry Method :-

1. Thoroughly wash beans under running water, drain, slightly trim off  stem and other end of the beans, pull out strings from non tender older beans. Cut them diagonally into french style.
2. Heat 1 teaspoon oil in a medium size saute pan, throw in half cup roughly chopped basil  leaves, sizzle for 15 seconds. Add lengthwise sliced onions, chopped green chilies, saute for 3-4 minutes on high heat with frequent stirs. Now add 1 tablespoon cranberries, continue to saute with onions for 2 more minutes. In the process allow cranberries to get a bit burnt, darkened and caramelized. Sweetened cranberries make this bean stir fry extra delicious with added sweet and sour zest.
3. Bring heat down to medium, add french cut green and wax beans, little salt - continue to saute for 4-5 minutes. Do add few tablespoons of water to keep moisture in the pan. 
4. Now add remaining cranberries, 2-3 tbs water, taste and adjust salt level - reduce heat to medium low,  cover with the lid - cook for 4-5 minutes.
5. Remove the lid, continue cooking until all water has evaporated. Garnish with grated coconut and shavings of coconut, remaining basil leaves. Enjoy with rice and roti.

Wax beans and Green beans from Cary farmers market.

Wax Beans+Green Beans, container grown basil,
fresh coconut, cranberries and locally grown onions.

 grated coconut at left and shavings of fresh coconut at right side.

How to Cook Oven broiled/baked Spicy King Fish steaks?

Homemade Spice Rub for King fish fry :-

• 1 Teaspoon - corriander
• 1/2 Teaspoon - Jeera/Cumin
• 6-7 inch long dry Pasilla chili pepper ( brings dark brown glow)
• 5-6  dry Arbol chilies (for heat)

Combine and Grind above spices and dry peppers to a fine powder.

For marination you will also need :-

• 6-8 Garlic cloves - coarsely ground paste
• 2 inch Ginger piece - coarsely ground paste
• 2-3 Tb.spoon rice flour or all purpose flour (maida)

Process for broiling / baking spicy King fish steaks in the oven :-

1. Wash  King mackerel steaks, place them in a large plate/ aluminum foil/ plastic sheet. Lightly sprinkle with salt, gently rub and spread salt all over fish. Now sprinkle ground spice rub over king fish steaks, gently rub and pat all over fish. Now apply  Ginger garlic coarse paste along with little more salt over fish steaks, rub-pat and gently massage over steaks. You will need to sprinkle some water to  coat marinade evenly over steaks.
2. Lastly sprinkle rice flour/ Maida (all purpose flour)over steaks and pat well to thicken the marination layer. If required use few drops of water. Cover marinated steaks and allow to rest for 15-20 minutes. 
3. Prepare baking dish either by spraying cooking oil  or  you can line tray with aluminum foil.  Liberally spray baking dish with oil. Use regular cooking oil not the ready made cooking sprays, you can fill cooking oil in any plastic spray and use it to grease the baking dish. (This home made oil spray is very useful while cooking.) Place marinated fish steaks in the prepared baking dish/tray. Spray little oil over the steaks.
4. Make sure you preheat an oven for 10 minutes on low broil setting before placing baking tray. Set the oven on broil high heat setting, place baking tray 10-12 inch away from upper heating coil. Broil for 8-10 minutes. Pull the oven rack partially out and turn over steaks by using spatula or tongs. Do turning with care. (use oven mitts and stay safe) Let it broil for another 8-10 minutes. 
5. Now set the broil heat setting to low.You may spray little oil over steaks to get more crisp coating. Turn the steaks one or two  times more, be gentle and skillful while turning to save crisp marinade layer. After 20-25 minutes  shut off the oven, move tray to the middle rack and let steaks stay in oven for another 10 minutes. You may cut down oven time if you are using much thinner steaks that is less than one inch thickness. 
6. Enjoy with rice and roti. For preparing  King mackerel sandwich, burger or wrap, remove bones from the baked steaks and use boneless fish chunks. 

Marinated King Mackerel steaks  ready to get in the oven.

Oven Broiled / baked King Fish /Seer Fish/ Surmai steaks.

Seer Fish / King Fish lunch enjoyed on July 10th 2011.

Quick Prawn Stir-Fry with Whole spices, Red Chilies & Fresh Coconut.

This is quick, tasty, easy to prepare spicy prawn stir-fry. Mix of three whole spices, dry red chilies with generous amount of fresh coconut and fresh cilantro...gave nice aromatic and spicy kick to this prawn stir-fry.

Ingredients :-

• 1 pound cleaned and deveined prawns ( 30-35 count- marinate lightly with salt)
• 1 large onion - cut lengthwise
• 1/2 Cup fresh grated coconut (tightly packed)
• 1 Cup fresh chopped cilantro
• 1/2 T.spoon black pepper powder
• 1 Tb.spoon oil

Whole spices for Tempering

• 1 Bay leaf - 2 inch long
• 4 cloves
• 1 Star Anise
• 7-8 pieces of broken dry red chili - half-inch long (I used Arbol chilies)

Method of Cooking :-

1. Heat 1 tbs oil in a saute pan over medium heat. Don't heat oil to smoking hot temperature. Add all four whole spices in oil and quickly saute with spoon for 15 - 20 seconds.
2. Immediately place onions and saute on medium heat until onions turn soft - about 5-6 minutes.
3. Add prawns and 1/2 tsp black pepper powder, little more salt . Stir and Mix with onions. Sprinkle little water and saute for 5-6 minutes on medium high heat. Keep stirring continuously.Sprinkle water if it sticks to bottom.
4. Now add fresh grated coconut - mix well . Reduce heat to low and let it stay on stove for another 3-4 minutes.
5. Finely garnish with fresh cilantro and serve with Roti and Rice.

Bangada Gassi with Byadagi Mirchi - Weekend Bangada Lunch.

Saturday I enjoyed Bangada (Ayala) lunch. I had three frozen Bangda/Mackerel fish from Indian grocery store so decided to part them in curry and tava fry. This curry is cooked based on Gassi style curries served in Mumbai restaurants. Also cooked bhindi subzi with vinegar dash and enjoyed this with Kerala Matta rice. It turned out very yummy lunch combination.

Bangada Ghassi

Ingredients for Bangada Curry :-

• Bangada Fish - three tail and three head parts. ( or 6-7 mackerel pieces of your choice)
• Onion - one medium size - finely chopped.
• Garlic - 4-5 cloves - finely crushed.
• Ginger - 1 inch piece - finely crushed.
• Byadagi chilies - 5-6 boil in microwave for 1 minutes or soak for one hour.
• 1 Tb.spoon - thick tamarind pulp
• 1 Tb.spoon turmeric powder ( part it for curry and marination)
• 1 Tb.spoon extra hot red chili powder (part it for curry and marination)
  
• 1/2 Cup - fresh grated coconut.
• 1/2 cup - fresh chopped cilantro

Spice Blend :-

• 1 T.spoon - Corriander seeds
• 1/2 T.spoon - Jeera
• 1.T.spoon -Fennel Seeds
• 2 cloves

Gently roast above spices for 2 minutes on low heat and grind to fine powder.

Method of Cooking Mackerel Curry :-

1. Clean Mackerel while they are in semi-frozen state and cut each into three parts -head , tail ,middle portion. Give two cuts on each middle portion. (Look picture below). Seperate 6 pieces of head & Tail and three pieces of middle portion. Marinate with salt,chili powder and turmeric. Keep it aside.
2. Grind Soaked byadgi chilies and fresh coconut into thick paste.
3. Heat oil in saute pan. Add chopped onions and fry for 3-4 minutes till they turn soft and translucent.
4. Add crushed ginger and garlic and fry for a minute.
5. Add Spice blend powder and fry for a minute.
6. Gently put all head and tail pieces - mix well with onion and spices. Let it cook for a minute.
   
7. Pour tamarind pulp and chili+coconut paste,little salt,1/4 tspoon turmeric powder,chili powder. Add 1/2 cup water and gently combine all. Let it simmer for 7-8 minutes with covered lid on medium low heat.
8. Add little chopped cilantro and adjust consistency of gravy, since this curry was cooked in ghassi style I didn't add much water. Let it cook for another 3-4 minutes on low flame. Once it cools down little then add remaining chopped cilantro and serve with roti or rice.

Note :-

• Clean Mackerel while they are in semi-frozen state to get firm nice pieces.
  
• Byadgi chilies bring bright red color to curry but are very mild in heat so use extra hot chili powder for heat.
• I crushed extra ginger and garlic and pressed it inside belly portion of frying mackerel pieces for extra garlicky zing.

Method for Pan Frying Mackerel Pieces :-

1. Generously Marinate mackerel pieces with salt,turmeric and red chili powder.Use little water to give proper coating. For extra garlicky zing I pressed finely crushed ginger+garlic inside belly portion.
2. Heat anodized griddle and sprinkle some oil. Place mackerel pieces and fry on medium low heat. It will take around 20 minutes to get rightly fried from both sides. Occasionally do turn mackerel pieces form all angles.
3. If there is any left over marination paste then apply over mackerel pieces after 10 minutes .
4. You may need to sprinkle little oil during frying. Fry them on low flame with frequent attention.

Fresh frozen Mackerel/ Ayala

Cleaned and marinated Mackerel pieces for curry and pan frying

Cooking in progress

Saturday's Bangada Special Lunch

Summer Grilling with Weber's Portable Charcoal Grill - Skewer Grilled Prawns & Mushrooms

I fired up my grill for this Summer, started with grilling some Prawns/Shrimp and mushrooms.I have Weber's portable Charcoal Grill. I used charcoal briquettes and few dried coconut shells for heat, coconut shells enhanced smokey flavor. I marinated shrimp and mushrooms with salt, red chili power, turmeric and grilled them on Skewers. Enjoy following pictures captured while grilling...Happy Grilling!!

Ingredients & Grilling accessories :-

• 1 Pound prawns cleaned and deveined. Keep tails on.
• 15-20 white button mushrooms - make cross shape cut on top.
• Sea Salt+ Chili power + turmeric for marination.
• 2 coconut shells -( 4 half )
• 15 - 20 charcoal Briquettes
• Charcoal lighter fluid
• Oil spray
• Metal or Bamboo skewers
  

Grilling Method :-

1. Set charcoal briquettes and coconut shell at the bottom of the grill - pour little charcoal lighter fluid and lit the fire. It will take around 10-15 minutes to get red fiery glow.
2. Marinate Shrimp and Mushroom with salt,chili power and turmeric. Insert in skewers and grill for 10-12 minutes by turning sides few times. I used stones at the edge of grill and placed skewers on the stone , this created 2-3 inches of extra distance from the grill plate. Spray oil few times on skewers to ignite fire.
3. Garnish with onions,cilantro, lemon and enjoy as appetizer.
   

Coconut Shells burning in Grill

Well lit Charcoal and Coconut Shells

Prawns & Mushrooms on skewers

Potato Shrimp Masala with Malvan Style Flavor

This Potato Shrimp Masala I cooked during my recent stay in Mumbai. My kitchen was not well equipped, few times I managed to cook with available ingredients. I had one cup cleaned small shrimps and two potatoes, few spices which I had brought to enrich my spice rack in USA. I decided to add few unique spices - Tirphal, Dagad phool and Nagkesar and addition of some finely ground coconut paste influenced this curry with Malvan/Goan style flavor and aroma.

Ingredients:-

• 1 cup small size shrimps cleaned and deveined - Marinate with salt and turmeric.
• 2 medium size potatoes diced in 1/2- inch cubes.(3 cups full).
• 1 Tb.spoon oil.
• 1 medium size onion - finely chopped.
• 1 cup fresh grated coconut - Grind to fine paste by adding 1 cup water.
• 1 T.spoon red chili powder.
• 1 inch piece ginger - finely minced.
• 3-4 cloves of garlic - finely minced.
• 1 cup fresh chopped cilantro.

Special Spice Blend:-

• 1 Tb.spoon Cumin seeds
• 4-5 pieces of Dagad phool
• 1 inch piece of cinnamon
  
• 3 whole Tirphal - (pound them well before grinding)
  
• 4 whole Nagkesar
• 1 Bay leaf 2 inch long

Slightly toast all the above spices and make fine powder.


Method Of Cooking:-

1. Take medium size heavy bottom pan and heat 1 Tb.spoon oil. Maintain medium heat. Add finely chopped onions. Saute them till they turn soft.
2. Add finely minced ginger and garlic - Mix and saute with onions for about 1 minute.
3. Mix finely ground powder of spice blend and stir-fry for one minute.
4. Add 6-7 shrimps and saute for a minute.
5. Add all cubed potatoes, little salt, 1 T.spoon red chili powder. Mix all well and stir-fry for two minutes on high heat. Add 1 Cup water and reduce flames to medium and let it cook for 6-7 minutes with closed lid. Stir at regular intervals.
6. Add half ground paste of coconut and marinated shrimps. Mix all together. Add little chopped cilantro and let it cook on medium flame with closed lid for 7-8 minutes. Adjust final salt level. Stir at regular intervals.
   
7. Add remaining ground coconut paste and adjust thickness of gravy as per your taste. Check if potatoes are rightly cooked. Let it cook for another 3-4 minutes without lid.
8. Add remaining chopped cilantro and serve with rice and roti.
   

Note :-

• In absence of those unique spices you may use 1 Tb.spoon ready made Garam Masala, it will still bring flavorful taste to this curry.
• Remove seed from Tirphal spice and pound it very hard before grinding into powder. You may avoid grinding but in that case use 6-7 whole Tirphal.
• If you have bigger size shrimp then use 15-20. I used very small shrimps which were 30-40 in count.

Bangada Curry with Fresh Tomato

Bangada is one of the most tempting Indian Fish.It has very strong aroma and yummy taste.This Bangda curry is very quick to cook and combination of Ginger,Garlic and fresh Tomato brings very zesty touch to this dry curry.

Ingredients:-

1. 7-8 pieces of Fresh Bangada.(marinate in salt for half an hour)
2. One Medium size onion duly cut in small pieces.
3. 2 Inch piece of ginger finely crushed.
4. 6-7 large garlic cloves finely crushed.
5. One extra large size fresh tomato duly diced in small pieces.
6. 2 tbspoon cooking oil.
7. Dash of Eastern Fish Masala ( you may substitute with any other fish masala or just red chilli powder)
8. Fresh chopped cilantro.
   

Preparation Method:-

1. Heat 2 tbspoon oil in pot or pan.
2. Add chopped onions and saute for 5-7 minutes on medium flame.
3. Add crushed Garlic and ginger and saute for 1 minute.
4. Add diced tomatoes and saute for 6-8 minutes on high flame.
5. Add one t.spoon Eastern Fish Masala or any other brand fish masala or add little red chilli powder.Add little salt.
6. Add bangada pieces and gently mix with pan gravy.Let it cook for 8-10 minutes on medium heat.Occassionally stir it gently and coat bangada pieces with gravy.Lastly add some cilantro and this simple and zesty Bangada curry is ready.

And don't forget to fry some pieces of Bangada.I had taken four bangada's and parted them to make curry and Fry. Tail portion is always good to fry.Look at those tempting Bangada tails in the pan. Simple marination of salt,turmeric and red chilli powder was used to pan fry.