Prawns Curry

Ingredients:-

Prawns 500gms

Onions 2 (big)

Green chillies 2

Ginger Garlic paste 1 tbsp

Cinammon 2

Cloves 4

Red chilly powder 1 tbsp

Turmeric powder 1/4tsp

Coriender powder 1/2 tbsp
Whole pepper 6-8

Curry leaves few

Oil 3 tbsp

Salt as per taste

Preparation:-

1. Wash prawns and remove shell, head, tail and de-vein it.
2. Make a paste of onion,half of clove,half of cinammon and pepper.Keep aside.
3. Heat oil,add the other half clove and cinammon,then add curry leaves
4. Saute for a while and add onions and green chilly.Saute till onions are brown in colour.
5. Add the onion paste,ginger garlic paste and fry till oil comes out.
6. Then add prawns,turmeric powder,red chilly powder and salt.
7. Stir carefully so that masala coats the prawns.
8. Cook till the gravy is little thick.If you want it dry cook for some more time.

Usually prawns doesn't take much time to cook and prawns should not be over cooked.If over cooked they become hard.Goes well with hot rice and rotis.

Chepa Vepudu (Fish Fry)

I love to make fish fry in microwave grill,but hubby dear likes only pan fried with lots of oil.Since long i have been trying to convert him to grill atlast i succeeded in doing that yesterday.I made both pan fry and grill.Pan fry kids ate and we both had grilled.

Now coming to the pan fry following are the ingredients:-

Fish 3pcs

Red chilly powder 1 tbsp

Ginger garlic paste 1 tbsp

Vinegar 1 tbsp

Turmeric powder 1/4 tbsp

Salt

Oil 5-6 tbsp

Method:-

1. Marinate fish with ginger and garlic paste,vinegar,turmeric,red chilly powder and salt for 1-2 hours


2. Heat oil in a kadai and add fish


3. Fry until golden brown and take it on a tissue to absorbs the oil.

And the second one is the grilled fish

Ingredients:-

Pompret 1
Ginger garlic paste 1 1/2tbsp
Turmeric powder 1/4 tbsp
Red chilly powder 1 tbsp
Fish masala (priya) 1 tbsp
Vinegar 1 tbsp
Salt as per taste
Oil 1 tbsp

Method:-

1. Make slits on the fish.
2. Make a paste of ginger garlic paste,red chilly powder,fish masala powder,vinegar,salt and oil.
3. Marinate it for 2 hours
4. Grill on microwave for 10 minutes and turn it and again grill for another 10minutes.

We just love this fish as it doesn't have much thorns and the flesh is very soft and cooks very fast.Grill time depends on the microwave and keep checking so that fish doesn't get over grilled.

Chapala pulusu (fish in tamarind gravy)

Cooking chapala pulusu is art.One will get mastered to that art by cooking it frequently.I can't match my mom's chapala pulusu.The first time i made when i was newly married,it was a big disaster.But i didnt get discouraged,i kept on trying it and now after 7 years i can say i can cook good chapala pulusu but not like my mom's.My mom's sister is no more,but i still remember her chapala pulusu taste,even my mom can't match hers.

Ingredients:-

Fish 1 (big)

Onions 2

Green chillies 3

Tomatoes 2

Tamarind 1 (lemon size)

Rai 1/4tsp

Menthi 1/4tbsp

Zeera 1/2 tbsp

Ginger garlic paste 11/2 tbsp

Red chilly powder 1 tbsp

Fresh coconut grated 1/4 cup

Turmeric powder 1/4 tsp

Vinegar 2 tbsp

Curry leaves few

Coriander leaves few

Oil 3-4 tbsp

Salt as per taste

Seasoning:-

Rai few

Zeera few

Curry leaves

Method:-

1. Dry roast rai,menthi and zeera. (I usually do if before and store it)


2. Marinate fish pieces with salt,vinegar and ginger garlic paste for 1 hour.


3. Make fine paste of coconut, one onion ,roasted rai,menthi and zeera.


4. Heat oil add the seasoning.When they splutter add onions and green chillies.Saute till onions are pink in colour.


5. Then add coconut paste,fry till the raw smell goes and oil comes out.


6. Add fish pieces.Saute very gently so that the pieces doesnt break.


7. Cover and cook for 3-4min.


8. Add tamarind pulp,turmeric powder and red chilly powder.Add little water


9. Once the fish is half done add tomatoes (big pieces).


10. Don't stir much as the peices will break


11. Cook till the gravy thickens.

I always prefer fresh water fish.I usually make this curry with rohu fish.But m-law will make this with any fish.This curry is best eaten the next day.When i make this curry my hubby dear keeps it for next day to eat with dosa.