Baked Whole Fish Masala / Meen Pollichattu, a healthy indian style fish masala preparation which can be enjoyed with rice. This method can be tried with any fish like Pearl Spot / Karimeen, Red Snapper / Sankara and Ayala. I have always tried fish masala recipe on stove top or steamer method. Those who doesn’t have oven or otg, can try this recipe using steamer or cook in pan. We can either use fried fish or raw fish to prepare this masala. Either way gives good results.
I have used coconut oil to bring out the flavors of coconut in masala, you can also use other vegetable oil or olive oil. You can use coconut milk to prepare thick masala, which will give a different flavor. But using coconut flakes gives crunchy taste and that’s what my husband also likes. The crunchy taste reminds us of Pallipalayam Chicken Masala. Try this delicious preparation for Christmas / New Year menu and enjoy with your family.
Baked Whole Fish Masala in Banana Leaf
a healthy indian style fish masala preparation which can be enjoyed with rice.
Author: Preeti Tamilarasan
Recipe type: Side
Cuisine: South Indian
Ingredients
2 Pomfrets / Vavval Meen
Banana Leaf
Aluminum Foil Sheet
First Marination :
½ tsp turmeric powder
½ tbsp ginger-garlic paste
1 tbsp lemon juice
salt to taste
Second Marination (Masala Preparation) :
2 big onions – finely chopped
2 medium sized tomatoes – finely chopped
½ tbsp ginger-garlic paste
¼ cup chopped coconut flakes
½ tsp red chili powder
1 tsp black pepper powder
2 tsp Garam Masala
¼ cup mint leaves
¼ cup chopped coriander leaves
2-3 tbsp coconut oil
salt to taste
1 tsp mustard seeds
10 curry leaves
My favorite Mummy Special Indian Crab Curry Recipe. I have been eating this Crab Curry since my childhood. I just go crazy and love the taste of this curry. I have asked my mummy several times if its goan cuisine or any specific cuisine. To which she cutely replies its Indian Cuisine. All the credit goes to her for this curry. Today I will share this secret ………..How to make this special indian crab curry. Crabs are also called as Khekda and Shimori in Mumbai-India.
My relatives, close family, friends all love this Crab Curry. Its made with Indian spices. The spice makes it spicy and heavenly.This curry goes well with steamed rice, Bread or Chapatis. You could also make this curry as a main course in your meal.
This Indian crab curry has blend of good spice and coconut. All this makes this curry special and mouth watering. Once you have this I bet you will make it always. The crab curry taste will linger on your taste-buds always.
Crab and Mussels are my hot favorite. That too made by mum. My mouth starts watering even when I talk about it. Crab has to be diced properly. The hygiene is important you need to clean the crabs thoroughly. If you are using alive crabs be careful before dicing them. As crabs can give you crab bites. The pain is harsh and acute.
Indian Crab Curry
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
This Indian Crab curry goes well with steamed rice, Bread or Chapatis. Also this curry has blend of good spice and coconut.
Author: Maria@flavorsofmumbai.com
Recipe type: Coastal food, meals,
Cuisine: Indian Cuisine
Serves: 4 servings
Ingredients (used american measuring cup, 1 cup = 250 ml)
1 tbsp oil for frying + 1.5 tbsp oil for curry
5 to 6 Big sized Crabs Or about 10 small sized Crabs
18 to 20 Garlic Cloves
1 inch Ginger Chopped
3 Sliced Onion
½ cup Desiccated Coconut
3 t/s Fennel Seeds
2 t/s cumin seed
½ cup Coriander Leaves
1 Green Chili
½ cup fresh grated coconut
2 tbsp Red Chili Powder
2 tbsp Garam Masala Powder
1 tbsp Turmeric
1 tbsp Coriander Seed Powder
1 Tomato
2 cups Water
Salt as per taste
How to make the recipe?
Firstly dice the crab and wash it properly.
Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed-. When they crackle.
Add 2 sliced onion. Keep one onion aside for Tadka.
Now put Garlic cloves, desiccated coconut, 3 tbsp Coriander Leaves, Ginger and green chilies. Saute until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. This mixture is of fried onion, ginger-garlic, cumin seed, coriander leaves, green chilies and desiccated coconut. Grind until it forms a smooth paste. Add little water if required.
Take little oil. Add now fresh grated coconut to it.
Saute until they are brown.
Grind to form a smooth paste. Add water if required.
Get a wok or vessel add 3 tbsp Oil. Add the remaining chopped onion. Saute for 2 mins on low flame.
Add tomatoes and saute for a minute.
Mix all spices except salt. Stir for sometime.
Let the mixture become brown. Roughly after 5 to 6 mins.
Add the fresh coconut spice paste to the curry. Its time to add crabs to it.
Combine well. Now add the desiccated coconut paste to the gravy.
Check the consistency add water as required. Stir well cover with a lid for 5 mins. Stir again. Once the curry starts bubbling add salt as per taste.
After 3 to 4 mins taste the curry. See if more salt or spice required. Switch off the gas. Your Crab Curry is ready now.
Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis. This crab curry goes well with steamed rice.
Notes
1. Ensure you buy fresh crabs.
2. You could use more chilies if spice required.
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Mutton Pulao Recipe is an amazing pulao recipe made with mutton and rice. This is one of my favorite rice recipes. This is a variation to the mutton tahari recipe which I posted earlier.
The mutton pulao is almost same like the pulao recipes where aromatic spices are used to make rice but, meat is added to the rice to lift up the flavors of the pulav and make it as a very special dish.
In my mutton tahari recipe I have used onions and tomatoes but, in this pulao recipe I have not made any use of tomatoes but I have used only yogurt.
The taste of the recipe is so delicious and yummy that one would make this pulao very often. I have used very fresh and red meat to make mutton pulao as choosing the right meat makes a lot of difference to the pulao.
Spices too play a key role as the whole aroma is based on the spices we use. The spices have to be freshly bought and they should be very aromatic as that gives wonderful fragrance to the whole mutton pulav.
The recipe is easy and simple but does take time as meat is being used and meat takes certain amount of time to get tenderized. This is not yakhni pulao but it is a variant of it.
Mutton pulao is very common in Hyderabadi recipes and also in different regions of India and Pakistan.
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In South India, fish curry has a distinct and lingering flavor, It is spicy, it’s tangy, it’s delicious. The tang in the
curry is usually from tamarind paste/juice. When mangoes are in season I substitute tamarind with mangoes and that makes
the fish curry a fresh tasting curry.
It is so much fun to cook with raw mangoes. When mangoes are in season my mom used to used raw mangoes in a lot of dishes.
She would use raw mangoes in murungakai sambar(drumstick sambar with raw mangoes), manga puli kozhumbhu, manga meen
kozhumbhu..The flavor of the dish gets enhanced to a new fresh level when mangoes are used in it, and the aroma is just
excellent. Never miss a chance to experiment with mangoes, use them in your curry preparation and see your self licking
your fingers.. ;) it’s that good! you will fall in love for this curry, it just tastes so good.
A SPICY INDIAN PRAWNS CURRY AND RICE MAKES A DELICIOUS HEARTY MEAL.
Prawns are my preferred choice since childhood. This is the recipe from Raju Master, which is prepared in village method,
goes well with rice. This curry tastes amazing and it will hang around in your reminiscences everlastingly once you
experience them.This South Indian Style Prawns Curry recipe has a hint of Indian spices, which gives an awesome flavor to this recipe.
To be honest the aroma of this dish will give you hunger cravings.
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Chicken or Murg Kebab is made of chunks of chicken, marinated in unique preparation of yogurt and spices. This is one of the most flavorful and aromatic Indian appetizer. Easy in preparation, delicious to serve and no compromise with the taste of Chicken Kebab Chicken or Murg Kebab is made of chunks of chicken, marinated in unique preparation of yogurt and spices. This is one of the most flavorful and aromatic Indian appetizer. Easy in preparation, delicious to serve and no compromise with the taste of Chicken Kebab chicken, bbq, kabab, indian, kebab, kebab (dish), chicken kabab recipe, chicken meat (food), grilled, chicken sheek kabab, indian chicken tikka, chicken tikka, chicken tikka kabab, chicken kebab recipe, chicken kebab in telugu, shami kabab, chicken kebab recipe grill, chicken kebab marinade, chicken kebab in oven, chicken kebab menu, chicken kebab recipe indian, https, snacks to make at home, easy snacks to make at home, chicken pakora, homemade snacks, snacks recipe, chicken kebab, For More Tasty & hungry Food Videos Subscribe to us : https://goo.gl/ghRln8
Mutton liver fry recipe is a mouthwatering non-vegetarian dish famous among mutton lovers across India.
This recipe makes for a great accompaniment as a side dish or a starter. It is easy to make with simply saute technique. The recipe involves mutton liver as the major ingredient which is well coated with the masala made up from onion, ginger and garlic paste.
The mix of all other exotic spices like bay leaf and cardamom infuse an aromatic flavor in mutton liver making this dish for a great side dish to be served before any meal.
