SEAFOOD DISHES

Daddus Master Chef Specialities

Kalo Jeero Jhol (Bengali Fish Curry as learnt from my Mother in Law ) : 

Take Fish fillets ( Basa is good, buy nice thick fillets ) and mix in a bowl with turmeric and salt and fry slightly. 

Heat a small qty of oil and add Kalo jeero (black mustard seeds), fresh chillies and onions and fry. Add turmeric, Fish curry powder and chilly powder and salt and add a chopped tomato. Allow to boil and add fried fish to gravy and also two table spoons of mustard paste. Just cook for a few minutes and serve hot hot. Do not over cook fish. Add a table spoon or two of English Mustard and stir it in at the end.

Madras Fried Fish: 

Mix turmeric one teaspoon, chilly powder one teaspoon, fish curry powder three table spoons, corn flour two table spoons and salt one teaspoon in a bowl add water and stir. Add fish fillets ( Spanish Mackerel or King Fish Cutlets ) and mix and then deep fry fish in wok. Heat the oil well and turn it down a bit and fry fish until  brown not too long.

Chottakka's PRAWN  FRY - Royyalu  vempudu

INGREDIENTS:

a.   Shelled prawns - ½ kg.

b.   Onions - 2 or 3 big - cut lengthwise

c.   Garlic -12 flakes

d.   Ginger -1 big piece

e.   Chilli powder - 2 tabsp. or according to taste

f.   Turmeric powder - ½ tsp.

g.   Tomato - 2 or 3

h.   Oil - 4 or 5 tabsp.

i.      Salt  - to taste

METHOD

1.   Cut onions lengthwise (if you want more gravy use more onions)

2.   Grind the ginger & garlic into a paste

3.   Heat oil in a kadai & add onion & fry well

4.   Add the ginger & garlic paste & fry

5.   Then add the tomatoes & fry well

6.   Now add the prawns & fry till it  coils & becomes round

7.    Then add chilli powder, turmeric powder & salt & water just enough to cover the 

      prawns

8.   Cover it with a lid & cook

9.   Now & then remove the lid & stir well. Cook till there is no water left

NOTE

1. If you want it dry without gravy do not add onion or tomatoes

2. The same procedure is followed for dry prawns & endu royyalu. But  you should wash the prawns well for there may be sand in it & some times it may be salted, so use salt accordingly

3. Do not use tomatoes for dry prawns

4.    If you want you can add boiled & cut potatoes & fry. But add the potatoes after adding the tomatoes & before adding the prawns

5.    Dry prawns can be fried just adding chilli powder, turmeric powder & salt in oil. Then add little water to cook the prawns.

Bitter Melon and Prawn Curry:

1- Heat four table spoons of cooking oil

2- Add two Cinnamon sticks, two Bay leaves and 5 clove pods and fry until brown

3- add two large sliced onions and stir until onions are caramalised

4- Add chopped tomatoes and water and boil.

5- Add Bitter Melon cut into 12mm cubes and meat curry powder and finely cut ginger and salt

6- close the lid and allow to boil.

7- Add some grated Cocunut

8- Add peeled fresh prawns and cook to suit.

Jayathammas Nethilu Pulusu ( White Bait curry)

Clean the white Bait (remove the heads) and put is aside in a bowl.

Add three table spoons of oil in a wok and when hot add mustard seeds. Add to it chopped onions, garlic and green chillies, add chopped tomatoes and fry well. add popp seeds and grated coconut and stir well. when ready blend it into a paste in the blender.

Add this back to the wok, add turmeric and salt to taste and water and boil. when the gravy is boiling add the white bait and allow to cook on high heat for a few minutes  and then allow it to simmer & thicken in low heat

(White Bait can be replaced with peeled prawns)

Amma's Madras Fish Curry

Clean the fish wash and keep aside.

Grind a paste of fresh coconut, onions, pepper, garlic, jeera , green chillies and curry leaves and keep aside.

Soak Tamarind in a separate bowl and squeeze out the tamarind juice add to it chilly powder ( fish curry powder) and salt.

Heat oil in a wok, and fry mustard seeds first and add the ground paste and tamarind juice and more water and allow it to boil. When the mix is boiling add the sliced fish and allow it to cook. Best not to over cook the fish. ( add some boiled water to get the preferred consistency.

Salt and Pepper Fish:

One spoon Rock salt, one spoon chilli flakes and one spoon pepper corn.

Dry roast the three in a wok until salt turns golden yellow and then dry grind to a powder.

Chop up fish preferably Ling Fish into suitable pieces, dip in egg white and then in rice flour and then sprinkle salt and pepper powder and deep fry.

Chinese Fishball, vegetable & Tofu Soup with ginger and shallots

Chop up half a dozen garlic cloves into small pieces. Chop up one onion into small pieces and shallots and few fresh red chillies. Fry in a few spoons of oil and add pre prepare vegetables: broccoli, snow peas, chinese spinach, mushrooms, etc. add a bowl of water and boil add salt to taste and add oyster sauce and sesame oil. Add prawn or fish when cooked and lastly add silken tofu or fried Tofu and cook . Take three table spoons of corn flour in a bowl and stir with a cup of water and add to soup. Serve with Prawn crackers

  

Steam fish:

Dry fry chopped garlic, ginger, chopped chillies, and shallots in a pot add water to this and coriander leaves and salt. Steam or boil fish fillets or cutlets covering the lid do not over cook fish.

Hot and Sour Vietnamese style soup: 

One chopped onion, finely chopped piece of ginger and six cloves of fresh garlic chopped fine. Fry the three in oil and add chopped tomatoes, three green chillies, coriander leaves, spinach, few potatoes chopped into small cubes , green peas, beans, cucumber, chinese mushroom, tinned butter beans cut pineapples, peeled prawns and green mangoes. Add salt to suit. Boil and serve straight in bowl.

Squeeze lemon juice and add chilly sauce to taste

Ginger garlic shallot prawn: 
Fry chopped ginger, garlic, onion, and shallot in a wok. Add peeled prawns and salt and chilli flake and cover for a minute. Remove from fire when prawn turns red.

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