sea food Archives - MyEdibleCravings

Fish fry is the most popular dish among seafood in every Indian cuisine (as long as non vegetarian items are permissible). It is a very simple dish that stays true to its name i.e., fish that has been fried in oil. As I had mentioned in my fish gravy post, fish is one of my most favorite foods and anything made with it is a no brainer for me. I have been trying to make the perfect fish fry for quite some time and the problem for me was that I could not get the right fish variety. Most recently, I got to buy king fish (the one used back home for fish fry) and to my delight the fry I made from it turned out to be almost perfect ( 🙂 I will never say any of my dishes to be perfect since I always feel that there is still room for improvement) .

Fish fry is very popular back home and you can see vendors selling them along with other delicacies in beaches and as cart foods on streets. There are so many recipes to make fish fry but the one I have posted here is really simple. All you need are chilli powder, salt and lemon juice. For health conscious people out there, you can shallow fry instead of deep frying the fish. Fish fry with fish gravy is an awesome combination. You can also have it as an appetizer or as an evening snack 🙂

Try this simple and tasty fish fry in your kitchen and do let me know which method you prefer, deep fried or shallow fried?

Fish Fry

Recipe type: Appetizer

Cuisine: Indian

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2 fish pieces

Ingredients

Red chilli powder – 1 ½ tsp
Salt as required
Lemon juice – 1 tsp
Fish – 2 pieces ( I used seer/king/vanjiram fish)
Oil – 2 tbsp

Instructions

Wash the fish thoroughly with little turmeric powder to get rid of the raw smell.
Make a thick paste of red chilli powder, salt and lemon juice. Check for salt and spiciness.
Apply the paste on both the sides of the fish and leave it for at least half an hour.
Heat oil in a flat pan, place the marinated fish on it and fry for a minute until one side is well fried.
Flip over and cook the other side until crispy.
Place it on a plate lined with tissue paper. Serve hot with spicy fish gravy and white rice or just have it as is! Enjoy! 

Prawn is a very tasty seafood with high calorie content. But who cares as long as you have it once in a while and work out to compensate :). For those who love spicy food, I bet this is a recipe that you will love. For a long time I was curious to know the difference between a prawn and a shrimp. But apparently there is no real difference between them except for the fact that the name shrimp is widely used in America and prawn in rest of the world! So the dish I have presented here can be called as spicy prawn masala or spicy shrimp masala, depending on how you want it to be called 🙂

Spicy prawn/Shrimp gravy is a personal favorite of my HB. It is one of the easiest dishes to make and can be made quickly as well since prawn gets cooked very soon. But care should be taken so as to not overcook and make the prawns rubbery. Spicy prawn gravy involves two main steps – marination of the prawn and making the gravy. Once the gravy is made, all you have to do is mix the marinated prawns and cook for like 5 minutes.
Spicy prawn gravy can be had with dosa, rice, chapati etc. It tastes good with most non vegetarian main course dishes. Try this easy dish in your kitchen and let me know how it went 🙂

Spicy prawn masala

Recipe type: Main

Cuisine: Indian

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 3

Ingredients

To marinate:

Prawn, deveined, tail removed - 60 count
Ginger garlic paste – ½ tsp
Red chilli powder – ½ tsp
Turmeric powder – a pinch
Coriander powder – 1 tsp
Salt – ¼ tsp
Sakthi biriyani masala – a generous pinch

Other ingredients:

Oil – 1 tbsp
Cinnamon stick – 1”
Clove – 1 no
Cardamom – 2 nos
Fennel seeds – 1 tsp
Onion, big, finely chopped – 1 no
Ginger garlic paste – ½ to 1 tsp
Tomato, medium, finely chopped – 1 ½ to 2 nos
Green chilli, finely chopped – 1 nos
Red chilli powder – 1 ½ tsp
Coriander powder – 1 tbsp
Turmeric powder – ⅓ tsp
Salt – as required
Sakthi biriyani masala – ⅓ tsp
Cilantro, finely chopped – 1 to 2 tbsp (for garnishing)

Instructions

Wash and clean the prawns and marinate with the above given ingredients. cover and leave them for at least 30 minutes.
Heat a kadai with oil and temper with cinnamon, cloves, cardamom and fennel seeds. When they start to sizzle, add in chopped onion. Sauté until the onions turn golden brown.
Add ginger garlic paste and cook until the raw smell disappears.
Now add in chopped green chillies and tomatoes. Cook until the tomatoes are mushy and well cooked. It takes around 3 to 4 minutes.
Now reduce the flame and add in all the spice powders (coriander, turmeric, red chilli, biriyani masala) mentioned above along with required amount of salt. Stir well and cook until the raw smell disappears. (Be careful not to burn the masalas. It tastes bitter when burnt).
Add half a cup of water to the masala and cook for another minute. You can skip this step if you want the gravy to be thick.
Finally add in the marinated prawns to the gravy. Mix well and cook for just 5 to 8 minutes. Switch off the flame when the prawns are well cooked and the gravy is thick. Garnish with chopped cilantro. Enjoy the spicy prawn masala with biriyani, chappathi, idli or dosa! 