All posts filed under: Seafood

Masala Fried Fish for rasam rice and other world problems

Yes, I know what you’re thinking. A recipe for Masala Fried Fish?? I mean, how basic right?! You chuck some chili and turmeric paste and deep fry the fish and it’s done. Fini. Like honestly, why even bother listing it here. But I have, because we make this at home very often and it’s used as a bait to eat the rasam rice. It’s part of the family repertoire of quick fix meals when all we want to do is put our legs up and chill or in most cases, order in some greasy Chinese.

1-2-3 Chingri Malaikari

Give me a recipe for Chingri Malaikari and I’m going to make it. The idea of pink prawns floating around in a fiery-sweet silky curry is too much for me to resist. This Bengali preparation is always on my order list whenever I go to Oh! Calcutta, Bhojohori Manna or Esplanade. I can’t really say which one is my favorite because each time I eat it, I am lost in the delicate flavours of this exquisite curry.

Pasta Aglio Olio to the Rescue

I don’t know what it is about the 1st of January that everything touches ground zero and everyone has hopes of suddenly turning over a new leaf. And for most people that new leaf is losing weight. Everyone writes down that great resolution and goes on some sort of diet (or at least they start thinking of one). Unfortunately for me, everytime I even think of a diet – I get crabby and mean and generally ill-tempered. So to ensure everyone around me and I stay sane, my easy fix for a more healthy meal is to just cook at home.

Vietnamese Summer Rolls: Light and Fresh

It’s 38°C! I’m almost tempted to break and egg on the pavement and see if it gets cooked! My house feels like a mini sauna and I have officially stopped wearing pants at home. (I wear cotton dresses – go wash your dirty brains :P). So it goes without saying that summer is here! Which is both a boon and a curse depending on which part of the world you live in. I, for instance live in a city that has salubrious climate for 80% of the year so any extremes in temperature is treated with great disdain. (Yes, Bangaloreans are spoilt that way!). Every year we just whine and crib till the first showers of April hit the sands and then we whine and crib that it’s monsoon already. This year is no different except that I learnt how to make some Vietnamese Summer Rolls. It’s fresh, light and all kinds of colorful. Just what summer should be?    This recipe is more about getting your mise en place and rolling technique right. Once …

Pathway to Heaven with Bacon Wrapped Prawns

There are many pathways to heaven they say. With most ending with some bearded gentleman manning the pearly gates. (Or in my case a portly gentleman sitting on a Buffalo who has a really long ledger of life events). And you would have to be good and do good and all that jazz to really even be considered for a chance to get there. Then steps in bureaucracy, where they make you wait at the gates (in a queue mind you…) before they proceed to check your files and then certify your eligibility to enter. Why, some may even be turned away due to a totally negligible mistake (Gluttony is one of the seven deadly sins, apparently!). So the chances to enter heaven for people like us are slim to none. Since the final destination seems like a distant dream, are we to moan and groan about its inaccessibility? Hell No! (Oops… swearing I’m sure is not allowed. Especially when it involves Heaven’s direct competitor!). So again, you see the chances are really-really teeny-weeny. As …

Fizzy Batter Fried Fish

Chemistry was an exciting subject in school – at least the part that required us to don lab coats and act like scientists. No matter that the only thing we were actually allowed to do, is heat some substances (washing soda/ copper sulphate) and note down the properties. I don’t want to give you the spiel about how recreating a recipe is nothing but chemistry, but in this case it’s true. I was supposed to use carbonated water or soda, in combination with soda bicarbonate powder to get the desired ‘fizziness’ to make the batter light and crispy. It’s anticlimactic that the actual reaction was nowhere near the explosion that I expected, but more of a tame bubble bath! But the end product was right as promised – crisp, light and almost see-through-lace like batter. Now that’s an experiment recipe worth repeating. Fizzy Batter Fried Fish Prep time: 20 mins Cook time: 10 mins Serves 4 What you need: 125 gms Plain Flour 1 tsp bicarbonate of Soda/ baking soda 1 tsp Paprika 150ml cold, …

Chingri Malai Curry (Bengali Prawn and Coconut Curry)

Bengali food resonates with me on a deeper level even though I’m a pucca Southie. Maybe it’s the rice that bonds us (Bengali’s also eat rice with every meal!), or maybe my love for rosogullas and rasamalai’s have sweetened me towards them, or maybe it’s the fact that half the employees in my ex-company were Bengali! For whatever reason, I love Bengali food. The one thing that I always order in a Bengali restaurant (apart from their gorgeous desserts) is Chingri Malai Curry. Chingri means Prawns and Coconut is used as the base in this curry to give it the quintessential creaminess. This is the mecca of what a curry should taste like for me – Rich, spicy-sweet and comforting. There is this little Bengali restaurant in Indiranagar that serves this curry in a Tender Coconut with the tail of the Prawn sticking out. Just seeing it makes my heat beat faster! The curry also has pieces of tender coconut in it that I love nibbling on. Though I don’t think that’s really the authentic …

Singapore Black Pepper Prawns

Singapore’s most famous dish is undoubtedly the Chili Crab and the Black Pepper Prawns. When you walk down Clark Quay or Boat Quay you will find innumerable restaurants and street café’s serving up these super fiery dishes. The Chili crab is generally made with huge Sri Lankan crabs. If you put both your palms together, the crab will probably be larger than that! I’ve spent quite a bit of money on many many nights in Singapore digging into these critters! Another one of my favorites is the Black Pepper Prawns – buttery, peppery, hot awesomeness! They generally use Tiger Prawns for this with the tails (and sometimes the head on.) You yank the head off and start slurping down the sauce and the prawn meat, then finish by digging out whatever else in left in the tail. At the end of the night you have steam coming out of your ears and are sticking your tongue out and downing litres of beer but you can’t stop smiling, because it was so awesome! So here’s my …