Prawns Puttanesca

Ingredients

1. 1 tablespoon olive oil
2. 1 1/4 pounds large prawns (shrimp), peeled and deveined
3. 1/2 teaspoon salt
4. 1/2 teaspoon freshly ground black pepper
5. 2 tablespoons dry white wine
6. 4 tomatoes, peeled and seeded, then diced
7. 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
8. 3 cloves garlic, minced
9. 1/4 cup chopped pitted Nicoise olives
10. 2 tablespoons capers, rinsed and chopped
11. 6 anchovy fillets, rinsed and finely chopped
12. 1 tablespoon grated lemon zest
13. 1 tablespoon chopped fresh flat-leaf (Italian) parsley
14. 1 tablespoon chopped fresh basil
15. 1/2 teaspoon red pepper flakes (optional)

Method

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the shrimp, sprinkle with the salt and black pepper, and cook for about 3 minutes. Turn the shrimp and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.

Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.

Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the shrimp to the pan and toss well to coat. Serve immediately.

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Fish Fingers

Ingredients

• fish:
• 1 kg cod or haddock (ask your fishmonger to skin and bone a large fillet of cod)
• crumb:
• 1 egg
• 25 ml milk
• 50 g seasoned flour
• 250 g white bread crumb

Method

1. Cut the fish into finger sizes sideways along the width of the fish. Break the egg into a medium size bowl.
2. Add the milk and mix well.
3. Then dip the fish into the seasoned flour. Pat off the excess flour. Dip the fish into the milk and egg mix. Then place in the breadcrumb until both sides are covered.
4. Move onto a tray or plate and into the fridge until you are ready to cook. These can be made early in the day or even better get your children to help you.
5. To Cook:
6. Heat a good heavy based pan. Add some vegetable oil. When the oil is hot place the fish fingers in the pan. Then they begin to brown turn over and cook for four minutes.
7. Serve with chips or salad.

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Andhra Prawns Fry

Ingredients:

Prawns- 1/2 kg
Onion- 2 cups
Green Chillies-2 
Red Chilli Powder-3/4 th tsp
Coriander Powder- 1 tsp
Cumin Powder- 1 tsp
Sesame Seed Powder- 3 tsp
Corn Flour-3 tsp
Ginger Garlic Paste- 2 tsp
Curry Leaves- handful
Garam Masala- 1 tsp
Oil- 3 tbs

Procedure:

• Take the peeled prawns and put in a pan, mix 1 tsp ginger garlic paste, salt, turmeric powder, red chilli powder and let them cook in a law flame until all the water evaporates.
• Take another pan ( ideally a non-stick) pour 3 tbsp of oil.
• Add onions and green chillies. Fry onions until they turn brown in color.
• Add 1 tsp Ginger Garlic Paste and fry till the raw flavor is out.
• Now add prawns, coriander powder, cumin powder, salt, red chilli powder.
• Add little water and close the lid. Let it cook in a low flame until all the water evaporates.
• Now fry it adding sesame seed powder, corn flour, garam masala and curry leaves. 
• Fry all these for few minutes, swith off the flame and garnish with coriander leaves.

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Fish fillets

Marinated deep fried fish flavoured with spices

Ingredients

• 6- 8 pcs. of Fish Fillets
• 3/4 cup of Gram flour
• 1 tbsp. Garlic paste
• 1 tbsp. Ginger paste
• 1 tsp. Ajwain( Carmon Seeds)
• 1 tbsp. Red chili powder
• 1 tbsp. Lemon juice
• 1 beaten Egg
• 1/2 cup of Curd (yogurt)
• Oil for deep frying
• Salt according to taste

Method

1. Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder. Keep aside for 20 minutes.
2. Make a batter of gram flour, Curd/Yogurt, egg, oregano, salt and water. Keep marinated fish pieces dipped in this batter for an hour.
3. Heat oil in a Kadhai and deep fry the fish till golden brown and crisp.
4. Serve hot sprinkled with chaat masala.

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Fish Curry

Ingredients

Fish (preferably Rahu) - 1 Kg
Mustard Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 2.5 tsp
Mustard Oil - as required
Mustard Seeds - 1/2 tsp
Methi - 1/2 tsp
Green Chilli - 2
Tomato - 2 (medium size, chopped)
Salt to Taste

Method of Preparation

1. Cut, clean and wash fish pieces.
2. Mix thoroughly 1.5 tsp haldi and 1.5 tsp salt in the fish pieces.
3. Deep fry in mustard oil.
4. Heat 4 tbsp of mustard oil in a Kedahi. Add mustard seeds, methi and green chillis.
5. When seeds crackle, first add 1 tsp haldi, tomato and salt.
6. Stir fry till tomato is tender. Add garlic paste and stir fry thoroughly for 5 to 7 minutes.
7. Add mustard paste and red chilli powder. Stir fry for 2 minutes.
8. Add 3 cups of water and let boil for 5 minutes. Add fried fish pieces.
9. Allow to boil for 10 minutes on medium heat, then leave for 5 minutes on low heat.
10. Remove from fire and serve with rice.

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Bengali Fish Fry

Ingredients:

800 gms White-Fleshed Fish
1/2 tsp Ground Turmeric
1/2 tsp Salt
2/3 Mustard Oil
1 tbsp Grounded Coriander Seeds
1 tsp Grounded Cumin Seeds
1 1/2 tsp Ginger (finely grated)
1/2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Kalonji
4 Dried Whole Red Chillies
2 Bay Leaves
1 large Onion (peeled and chopped)
3 Whole Green Chillies

Method:

1. Cut the fillets in about 4cm size.
2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
3. Heat the oil in a non-stick frying pan over a medium flame.
4. Put in the fish pieces and brown lightly on all sides.
5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
7. Add 3 tbsp of water and mix.
8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
9. Now add kalonji and after a few seconds later, put in the red chillies.
10. As soon as they darken a bit, put in the bay leaves.
11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
12. Add the spice paste. Stir and fry it for about 1 minute.
13. Now put in the fish in a single layer in a pan with 1 cup of water.
14. Lay the green chillies over the fish.
15. Simmer over a medium heat for 2 minutes.
16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
17. Serve.

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