Category Archives: Fish

Crab /Njandu Fry

Preparation time:20mts,Cooking time:30mts,Serves:2

To my crab loving friends,and to  those numerous BBQ Nation ,Indiranagar delicous crabs that we have devoured in our zeal to compete at “who makes the larges pile of Crab shells “.


  1. 3 Blue Crabs
  2. 1 Large Onion Sliced
  3. 1/2 Onion Chopped
  4. 2-1″ Ginger-One chopped,One Smashed
  5. 2 Slit Green Chilly
  6. 1 tsp Chilly Powder
  7. 3/4 tsp Turmeric powder
  8. Handful-Curry leaves
  9. Salt to taste
  10. Oil for frying.


  1. Clean and cut the crabs in 2 pieces.
  2. Cook with salt,chopped onion and ginger and pinch of turmeric.
  3. Separate the legs from the Crabs,and remove flesh from some if possible(this gives the masala a little more strength).
  4. In a pan,add oil and fry thoroughly sliced Onion,smashed ginger,slit green chillies and curry leaves.
  5. When the onion are fried well,add the chilly and turmeric powder along with salt and fry for a few mts.
  6. Add the precooked crabs ,mix well and fry for 5mts on medium flame.
  7. Serve with rice or roti,or relish just it :).


Posted by on March 8, 2011 in Fish, Seafood


Mangalore/Konkani Fish Fry

Every body who has been to Mangalore ,would swear by the tastiness of the fish fry.What makes it so droollofic(my word for the ability to make one drool) tasty is not only the fresh fish but the masala or what is call the gooli.

Its a simple ,yet uncommon use of hing/astefotida in coating masala of the fish which makes it awesome.There are yet many ways of frying fish ,even in mangalore region ,but this is the most commonly used one in the GSB household and in most of the fried fish accompanying the Fish meal served in the hotels in Mangalore.

One can try this on any fish including the Mussles,River / Sea fish,Fresh / frozen and yet give you the same feeling of eating fried fish back in Mangalore .I have used this on frozen Tilapia and is my daughter’s favourite of the fish dishes I can make here in Rockford.

The following recipe is for a single  fillet of Tilapia cut into 6 peices,you can increase this to your requirments.


  1. 6 medium size peices of fish.
  2. 2 tbsp Chilly powder.
  3. 1 tbsp salt.
  4. 1/3 tsp Astefotida/Hing.
  5. 1 1/2 tbsp water.
  6. Rice flour 3 tbsp
  7. Oil for frying.


  1. Clean and cut the fish .
  2. Mix ingredients 2 to 5 and apply generously to the fish on all sides.(if using full fish like sardine,Mackarel etc apply on the insides as well).
  3. Set aside for 30mts for best results.
  4. In a Deep frying pan,add oil so that the fish can sink it.
  5. When it is heated,dip the fish in Rice flour to coat it on either side with  a  layer of flour.
  6. Fry it in oil on Medium flame,till one side is done.Then turn it over to the other side.
  7. In about 5mts both sides will be fairly cooked.
  8. Take out  into paper towel to remove excess oil.
  9. Serve hot.

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Posted by on February 22, 2011 in Fish, Konkani, Seafood


Fish Molee

Preparation time:20mts,cooking time:30mts,Serves:1-2

Today on this earth Lord sent a little Angel to bless our family.My little sister gave birth to a handsome Prince, and I was most excited to see his snap.

To celebarate this event,I decide to cook myself one the dish closest to my heart,Meen Molee.I remember from the childhood that dinner used to be a very family affair when we used to sit together at the dinning table eat and discuss the various gossips, with mom talking non stop.But with Television adding more channels and serials coming with new ways to break up families,the Dinner at the dining table became once in a while affair.Those days we did not mind it,since as kids ,TV was a nice break from the tedious hours trying to fill our heads from load off the books or the other way around and we would not be happy when mom would force us all to sit at the table.

Fish Molee was one such dish ,she would forces us to sit at the table with for what reason ,I dint know then ,I dont know now.But looking back,I relish those moments when we would savour the heavenly coconut milk drenched fish with those fresh baked Bakery bread from Kumar’s confectionary,hardly listening to mom talking  but enjoying her voice.

To enjoy the birth of a newest family member,I have cooked this ,feeling all the more closer to my family back in God own country.


  1. 3-4 King Fish steak
  2. 1 ” ginger crushed.
  3. 1 Tomato sliced
  4. 2 green chillies
  5. 1/2 tsp turmeric pwder
  6. 1 spring of curry leaves.
  7. a bunch of finely chopped Coriander leaves
  8. 2tbsp Chilli powder
  9. Salt to taste.
  10. 1tsp lemon juice
  11. 1/4 tsp astefotida
  12. 1/2 tsp turmeric powder for marination
  13. 1-1/2 cup thin coconut milk.
  14. 1  cup thick coconut  milk.


  1. Prepare King fish steaks after washing and rinsing with turmeric and Vinegar(optional usually used to remove the fishy smell from frozen).
  2. Marinate the fish with chilly powder,salt and hing/Ginger paste and lemon juie as mentioned above and marinate it for atleast 1hr for best results.
  3. Shallow fry the fish on a pan with little oil ,so both the sides are fried,add little oil so as to not keep the fish very dry and keep them aside.
  4. In the same pan,fry the Onion till translucent.
  5. Add the curry leaves,ginger,turmeric and greenchillies and saute for a couple of mts,till the ginger and curry leaves start to give a nice aroma.
  6. Add tomatoes and fry for a few mts,till they are semi cooked.
  7. Add the thin coconut milk first and bring to a boil.
  8. Now add the Thick coconut milk and adjust the salt to your taste,mix well and bring to a boil.
  9. Now add the fried fish pieces and bring to a simmer on medium flame,add 1/2 cup water if the gravy is too thick,it should be alittle lighter since when it cools down the fish peices tend to absorb the liquid and gravy becomes very thick.
  10. If in doubt you can hold on till it is simmering,switch off the flame,let the dish settle and adjust the wgravy based on your requirement.
  11. Granish with coriander leaves and serve with bread.
  12. note:For best result use fresh coconut milk but even the canned ones give good results.

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Posted by on February 16, 2011 in Curries, Fish, Food, Kerala, Seafood


Prawn /Chemmeen Biryani

Preparation time:30mts,cooking time:45mts.Serves:2-3

My Guru in cooking,My  Mother loves to cook and try new things ,and also does love feeding her family and friends.Though her former qualities have rubbed heavily on me,the latter is remiss.

Of the many recipe’s my mom has tried on us,this one has been the most everlasting hit with her kids,husband ,family and friends a like.My attempt to replicate my mom’s dish lacks her love and the super tasty small prawns we get back home in Kerala.Nevertheless,this is a very good recipe for the people who love Prawns.

You are most welcome to try and share your comments.


  1. 3/4 Kg white Prawns preferably small or medium ones,only if these are unavailable go for the large ones(one in my photo are the large ones).
  2. 1 Large Onion(Shallots are preferred ,quantity is  based on size of shallots,if you are using the Indian small ones can go to about 1/2 a packet)
  3. 1 Whole small Garlic(20 pods)
  4. 1″ ginger
  5. 1/4 tsp Pepper powder
  6. 1/2 tsp chilly powder
  7. 1/2 turmeric powder
  8. 1 tbsp coconut grating
  9. 1/2 tsp Grama masala powder or all spices(cloves,cinnamon,bayleaves etc).
  10. 1 large Jalapeno.
  11. 3 Medium ripe tomatoes.
  12. 2 Cups Basmati Rice.
  13. 3-4 tbsp ghee
  14. 1tbsp oil
  15. 1 bunch chopped Corriander.
  16. 3 cups water.
  17. Few Cloves,raisins,bayleaves,Cinnamon stick seasoning for rice.


  1. Grind items 2 to 10 into a coarse paste with salt as required.
  2. In a pan,put some oil and fry this completely till it fried completely and starts becoming brown from a orange red.
  3. Add Chopped Tomatoes,and fry till the Tomatoes are partially cooked.(please make sure your tomatoes are tangy enough,to adjust u can add a 1/2 tsp of lemon juice if required,else the masala might taste a little bitter this adjustment needs to be done after the prawns are added).
  4. Add the Prawns ,and cook/fry,do not add any water at this stage as the Prawns have water content in them and they will add the necessary moisture.
  5. Adjust the salt if required and the tangyness mentioned above.(at this stage the prawns would have released its sweetness and ur masala may taste sweetish,if you like you may add little pepper to make it spicy).
  6. If prawns are not cooked add some water and cook it thoroughly,if the gravy is very dry add little water,as this masala is to be spread over rice,therefore a curry a consistency of paste is required.
  7. Make Ghee rice,you may cook this in a open vessel or in apressure cooker.To do this,in the container add the ghee ,fry the spices mentioned for the rice(raisins,cloves,bayleaf,cinnamon,cardamom etc) till it emits aroma.Add the Washed ,dry rice and fry the rice for a few mts so it changes color from white to creamish.
  8. Add water and salt to taste,and cook under cover till 80% done.Switch off the flame and let is cook the rest under cover.(if doing by pressure cooker,I do it without weights and cook for nearly 15 mts on medium flame whilst checking for the rice atleast 3 times in between).
  9. Now in a microwavable dish,alternately layer Rice,Masala,chopped Corriander in that order,and give the top layer of Rice mixed properly with Masala.
  10. Let it settle for a few mts ,then microcook for 4mts and let it settle for 10mts ,before serving.
  11. Prawn biryani is ready to serve,along side my Beets and dates pickle .
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Posted by on February 2, 2011 in Fish, Food, Non veg, Rice, Seafood


Meen Thenga arachathu curry/Kerala Fish coconut Curry .

Preparation time:20mts,Cooking time:20mts,Serves:2-3


  1. 6-7 medium pieces of fish(I have used Tilapia here)
  2. 1 Medium Onion Finely chopped.
  3. 2 Green Chillies slit
  4. 1 ” ginger
  5. 4-5 pods  Garlic
  6. Tamarind Large blob.
  7. 1 Cup Coconut.
  8. 1tsp Chilli powder
  9. 1tsp Corriander powder
  10. 1/2 tsp turmeric.
  11. 1/2 tsp Fenugreek seeds
  12. Curry leaves -1 spring.


  1. Wash the Fish with turmeric and keep aside.
  2. Finely grind the coconut with little bit water into smooth paste.Make sure the paste is super fine so that the gravy does not become grainy due to coarse coconut paste.
  3. Corsely grind Ginger and garlic.
  4. Add this Ginger-garlic paste to Chopped onion,Fenugreek seeds,Chilli powder,Turmeric powder,corriander powder,slit green chillies in the cooking vessel.Add the tamarind extract along with salt and mix it with you hands if possible(be ware that the green chillies may burn your hands,so you may either want to use a ladle to mix or mix it with hands before adding the green chillies).
  5. Keep this on the stove and bing to boil.
  6. Add the fish pieces , adjust salt and sourness to taste.
  7. Let this cook for 4-5mts ,to this add the ground coconut paste,Curry leaves and salt if necessary.
  8. Add water if the necessary to get gravy consistancy.
  9. Once the fish is done,Garnish with Curry leaves and let it settle for some time before serving.This allows the fish to absorb the masala.
  10. Enjoy with Hot rice and Cabbage Thoran(as seen in snap below).

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Posted by on January 21, 2011 in Curries, Fish, Food, Indian, Kerala, Non veg, Seafood


Jhalkya Pannaupkari/Mangalore Style Fish curry in Red Chilly sauce.

This Kerala-Mangalore Konkani fish curry is simple and tasty and brings out the flavour of the fish.The gravy is a combination of the Chilly powder and Tamarind pulp with the sweetness of the fried onions.The base gravy is same and can be used for any fish from Sardine to Sear fish,dried Shrimp to even vegetables like Mushroom,Potato etc.

The Name PannaUpkari  stands for the gravy of dry and seasoned gravy in this case Seasoning of Onion.The most Characteristic of this gravy is the Spicyness of the sauce from the amount of chilly powder that goes in and in its traditional form will “blow away ones’s top”.

Down my memory lane at my Granny’s house the traditional form of this was made out of ground Red Chilly paste , concentrated to the point where to eat this,we kids used to sit with bottles of water fighting for water and for the gravy ,never saying no to a second ,third …helping.My late Grandpa used to  fondly call this “GUNPOWDER” .

What I have jotted here,is a very mellowed down form of the traditional dish and easier on our palettes.I hope you can enjoy it as much as my daughter and I do.

Preparation time:10mts,Cooking time:30mts,Serves 2


  1. 7-8 Fish Pieces .
  2. 1 Medium sized ,Finely chopped Onion.
  3. 1 Coin sized Tamarind -made into pulp.
  4. 1Tomato chopped(optional-not used in the traditional dish)
  5. 1tbsp Red Chilly Powder(or Ground Red Chilly)
  6. Oil
  7. Salt to taste


  1. Preparing the Fish-You can use any type of fish ranging to pom fret fillets to Mackerel,sardine ,Tilapia.One can also use forzen fish ,if fresh fish in not available but it would be wise to wash the frozen fish well with Turmeric powder and some Vinegar to remove the Frozen fish smell.For my dish I have used frozen Tilapia Fillets  cut into about 6 peices.
  2. In a Pan,heat about 1 tbsp of Oil,Fry the chopped onion till golden brown.
  3. Add the Chilly powder and fry for 3mts(toss it around so the powder does not burn).
  4. Add Tamarind Paste/Pulp and mix for 90Secs.
  5. Add the tomato pieces,this is optional(this dish is made very spicy,I add tomatoes to reduce the pungency).
  6. Add the fish pieces,salt and 3/4 cup water and cook till fish is done and the gravy thickens and is semi liquid y.
  7. Remove from stove.Let it cool a little,so the fish is well covered in  the curry.
  8. Serve with hot rice.
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Posted by on December 18, 2010 in Curries, Fish, Food, Non veg, Seafood

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