how to make Green Masala Paplet Fry (pomfret Fry)

A simple fish fry in green masala.. Pomfret is one of the most easiest fish to prepare. I usually dont cook a lot of fish at home, but when I do, it has to be pomfret/ paplet. This recipe is not a traditional or regional one, its just my recipe! my taste :)

Ingredients: 

Pomfret 2

Coriander 1 cup

Pudina leaves 1/2 Cup

Garlic 2 cloves

Salt 1/2 tsp

Turmeric 1/2 tsp

Green chili 1

Oil for frying

Rice flour for coating

Directions: 

In this recipe use a medium sized pomfret and do not cut in half, just give three slits in the centre. My fish monger accidentally cut the small pomfret into two :( But well you can make sure that its not cut it just needs to be slit in center

Slit, clean and wash the fish and set aside

To make the green masala blend together all the above ingredients except oil and rice flour.

Now apply this masala on to the fish, apply generously inside out.

Refrigerate the fish (do not freeze) and leave it in the masala marinade for 30mins

After 30 mins, heat oil for shallow frying.

Take the rice flour in a plate, coat the fish on both sides with the rice flour and add the pcs one by one and cook on both sides for 3 mins each

The fish may take more or less time depending on the size/ thickness.

Serve it hot with dal chawal or just like that as a starter

for dal recipe see here 

Sambar / Amma's Sambar / Regular Sambar

how to make Prawns Sizzler

I found these amazing tiger-prawns at my local market... When I bought them I thought of making the usual prawn curry with coconut.. but once I got home, i saw the iron sizzling plate sitting on my kitchen top.. that's when I decided to try something different... So here it goes.. a simple yet delicious sizzling prawn recipe that goes perfectly well with steamed rice...

Ingredients: 

Prawns : 250gms

Kashmiri Red chili powder : 1 tsp

Onions finely chopped or paste: 2

Onions thick sliced: 2 ( make broad slices and open up layers)

Tamarind paste: 1tsp

Turmeric : 1 tsp

Lady finger : 3-4 pcs

Cabbage shredded: 1/2 cup

Ginger garlic paste: 1/2 tsp

Sugar : 1/2 tsp

Salt to taste + 3/4 tsp for marinate

1/2 cup water

Veg oil: 3 tbsp

Directions: 

Clean the prawns thoroughly. You may choose to de-shell the prawns or leave the shell on. Remove head, clean well, pat dry and transfer to a bowl

Add 1/2 tsp kasmiri chili powder, 1/2 tsp turmetic , 1/2 tsp salt. Mix well cover and set aside in refrigerator. Let it marinate a at least for 30mins

In a pot or kadhai heat oil. Add onion paste, ginger garlic paste and saute. Add a pinch of salt cover and allow the onion paste to cook till the raw smell goes away

Add the remaining red chili powder and turmeric. Mix well

Slit the lady fingers straight and add to the pot, add the thickly sliced onions.

Now add water, cover and cook on high flame for 5 mins

Now open the lid, add tamarind paste and sugar .

Add in the prawns.

Cover and cook for 10 mins on medium heat. Allow the prawns to cook and soak in all the amazing sweet, sour and spicy flavours

While the prawns cook, place your iron sizzling plate on an open flame. When it's smoking hot, drizzle a little oil. Let it remain on the flame

By now the water should have reduced and formed into a semi runny masala.

When the prawns are done remove from heat

For serving, arrange a bed of shredded cabbage on the iron plate. Be careful while doing so as the iron plate will be very hot by now. Place the prawns, lady finger, onions slices slowly on the sizzling plate....don't pour the masala yet.

Take the sizzling plate to your dining table and just before serving, pour runny masala onto the prawns in the sizzling plate. As soon as the liquid hits the iron, its emits amazing aroma and smoke... This adds the smoky flavour to the dish!

Enjoy with steamed rice!

Footnotes: 

Serve immediately if serving as a sizzler. If you don't have an iron plate you can serve this as a regular prawn dish!

how to make Dry Anchovies Curry/ Dry Nethili Curry/ Endu Nethalla Kura

Dry Anchovies Curry/ Dry Nethili Curry/ Endu Nethalla Kura

Anchovies are small fish and known as Nethallu in Telugu, Nethili in Tamil and Malayalam, Bolingei Kollathuru in Kannada. We can get Anchovies fresh and dried. Sun dried Anchovies can be stored long. Dry Anchovies are smelly. We have to wash them until we see clear water. Proper washing will avoid the smell. We can cook them with milk/pallu posina kura or with tomato or with yellow cucumber. Today I made onion-tomato based Anchovies curry. Simple, spicy and quick.

• 1

• Ingredients: 

Dry Anchovies - 1 cup

Onions - 2, Medium size

Large tomato - 1

Green chilies - 2 (optional)

Avalu/Mustard seeds - 1 tsp

Ginger-garlic paste - 1.5 tsp

Coriander powder - 1 tsp

Cumin powder - 2 tsp

Red chilli powder - 1 tsp or to taste

Turmeric powder - 1/2 tsp

Coriander leaves - 1/4 cup, chopped

Salt to taste

Oil - 4 tbsp

Curry leaves - 1 spring

Directions: 

Remove head and tail of dry Anchovies and soak in hot water for 15 to 20 minutes, so that they become soft. Wash them for 5 to 6 times until there is no sand and in the final wash water must be clear.

Chop onions, tomato and slit green chillies.

Heat oil in a pan, add mustard seeds. When they start spluttering add green chilies and curry leaves and fry for 2 to 3 second.

Add onions, little salt,turmeric powder and fry till they turn brown.

Add ginger-garlic paste and tomatoes and cook until tomato pieces turn soft.

Add cumin- coriander powder, chilli powder, salt and mix.

Add anchovies and cook till they are done. (They will take approx 10 minutes)

Add coriander leaves, adjust salt and mix.

Serve with Rice.

Footnotes: 

Dry Anchovies are smelly. We have to wash them until we see clear water. Proper washing will avoid the smell.