SQUIDS CURRY

Oil for cooking

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 dried chilly cut

1 onion sliced

1 piece ginger sliced

3 pips garlic sliced

1 green chilly sliced

1 stalk curry leaves

1 tbsp chilli powder

2 - 2 ½  tbsp seafood curry powder

½ tsp turmeric powder

Salt to taste

1 cup coconut milk ( thick )

250- 300 gm squids cleaned

1 tomato cut

Coriander leaves for garnishing

METHOD:

Fry mustard seeds, fenugreek seeds,

dried chilly in hot oil.

Sauté onion, ginger, garlic, green chilli &

curry leaves.

Add in chilli powder, curry powder &

turmeric powder fry for 1 minute.

Add tomato, salt & stir-fry for few more minutes.

Add squids, stir for 1-2 minutes.

Then add coconut milk, mix well.

Once gravy start to boil remove from fire.

Garnish with coriander leaves.

Serve with plain rice or bread.

FRIED MOZZARELLA CHEESE FINGERS

Mozzarella cheese fingers

Eggs 2

Pepper powder ½ tsp

Salt to taste

Plain flour ½ cup

Breadcrumbs ½ cup

Chilli flakes to sprinkle

METHOD:

Beat egg with salt & pepper.

Dip mozzarella cheese 1 by 1 in egg,

coat with flour, dip again in egg, roll

into bread crumbs.

Freeze the fingers for few hours.

Deep fry in hot oil till golden & crispy.

Sprinkle chilli flakes on top.

Serve with chilly / tomato ketchup .

CRISPY FRIED SPICY PRAWNS

300 gm prawns medium size cleaned

Oil for deep frying

Things to make batter:

3-4 tbsp corn flour

½ cup cream crackers biscuit crushed

½ tsp chili powder

½ tsp seafood curry powder

½ tsp pepper powder

¼ tsp anchovies powder

Pinch of turmeric powder

Pinch of soda bicarbonate  

Salt to taste

1 stalk curry leaves chopped

1 stalk spring onion chopped

3 shallots chopped

1 egg

METHOD:

Mix all the above ingredient

 together, make into thick batter &

keep aside for 10 minutes.

Heat up oil.

Dip each prawns into the batter &

deep fry until golden brown.

Serve the fried prawns with chilly sauce.

BREAD PANCAKE

1 cup milk

1-2 eggs

Salt & pepper to taste

4-5 slices of bread, white part only

Chicken ham optional 

( lightly toasted & chopped )

1 tbsp onion chopped

1 tbsp tomato chopped

1 stalk spring onion chopped

Butter

METHOD:

Milk, egg, salt & pepper whisked together.

Tear the bread into pieces & soak in the

milk for 10 minutes.

Add chicken ham, onion, tomato, spring

onion & mix all together with milk.

Heat up pan, add some butter.

Take 1-2 ladles full of the bread milk

mixture & pour into the pan.

Cook the pancake on both sides.

Serve with chilly / tomato ketchup.

SPICY PRAWNS WITH GREEN MANGOES

1 tbsp gingerly oil

1 tbsp cooking oil

½ tsp mustard seeds

1 dried chilli cut

¼ tsp fenugreek seeds

1 onion large chopped

1 stalk curry leaves

1 tsp ginger paste

1 tsp garlic paste

3 tbsp chilli paste/ powder

½ tsp turmeric powder

Raw mango ( remove skin & sliced )

200 gm prawns cleaned

Green chilly sliced

Salt to taste

Pinch of sugar

2 tbsp water

Coriander leaves chopped

METHOD:

Heat up both oil, fry mustard seeds,

dried chilli, fenugreek & curry leaves.

When mustard seed start to pop up,

add onion & fry till soft & brown in colour.

Add ginger & garlic paste stir for a minute.

Add chilli paste, turmeric powder stir for

few minutes, add 2 tbsp of water.

Add mangoes, salt & sugar.

When mangoes are half cooked add

prawns & green chilli & cook until prawns

turn into orange colour ( don’t overcook ).

Garnish with coriander leaves.

Serve with rice or breads.

NOTE:

Cook few hours earlier to get yummy taste!!

You may replace Prawns with other sea foods.