Category Archives: Seafood

Shrimp pepper manchurian






  1. 1/2 lb Shrimp :peeled and de veined
  2. 1/2 tsp Paprika powder
  3. 1/4 tsp pepper powder
  4. 1/2 tsp Lemon juice
  5. Salt
  6. 1/2 tbsp Rice powder
  7. 1 Red onion chopped
  8. 1/2 Green bell pepper chopped
  9. 2-3 Green chilly/jalapeno chopped
  10. 2-3 pods of garlic chopped
  11. 1/2″ ginger chopped
  12. Salt
  13. Sugar
  14. 1 tbsp soya sauce
  15. 1/2 tbsp all purpose flour(only for gravy can be avoided for a semi dry reicipe)



1.MArinate the shrimp with items 2-6 and set aside for 30mts.Shallow fry for 4-5mts(ie half done).

2.In a pan fry onion,green chilly,garlic,ginger,bell pepper with salt to taste ,and add about 1/2 tsp sugar and soya sauce.

3 to this add the fried shrimp and mix well,add 1/4 tsp if need be


4.For gravy make a mix of all purpose flour and water and pour it over the above and adjust the salt accordingly.


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Posted by on August 4, 2014 in Indo Chinese, Seafood


Lobster-Kerala style

DSC00735 IMG_4795

I bought 2,1.25 lb Fresh Lobster Steamed at the store.Cleaning it was fairly simple-Dp all the above steps in a plate,as we clean the steamed lobster the juice of the lobster is going to fall and can be used to make the gravy of the dish.Also keep another plate near by to throw the things that we are going to discard.Collect the juices dropping from the lobster dont throw it away

  1. Remove the claws first and other appendages sticking out.
  2. Use Scissors to separate the head from the body.
  3. Clean up the head portion ie from the hollow end of the head if u spray water the dirty-n edible matters will come out,cut the eye-snout part of the head and throw it away.Keep the Casket shaped part of the head.Clean out the other end of this portion too.
  4. For the body-Turn it around so the White shell is facing upwards and tail away from  you.Cut the triangle shaped shell sticking out in a row on the right side.Also cut the small appendages attached to that side of the body.
  5. Now place  one edge of the the scissors between the white and red Shell away from the flesh and cut the entire length of the body without touching the rest of the body.Do the same to the other long edge.
  6. now you should be able to easily lift the white shell and relieve the complete lobster body(flesh) from the shell.
  7. Cut the 2 parts of the Claws so its easy to mix around.

Making the dish:

  1. 2 -1 1/4 Lobster Cleaned as mentioned
  2. 2 chopped onion
  3. 1 chopped tomato
  4. 4-5 crushed garlic
  5. 1 inch crushed ginger(more if the ginger is thinner type,mine was really large)
  6. 2 tsp chilly powder
  7. 1tbsp  tbsp cilantro powder
  8. 1 chopped green chillies(more if you like more spicy)
  9. salt to taste
  10. oil
  11. 1/2 turmeric powder
  12. 1 tsp Pepper powder


  1. Prepare the lobster as mentioned and keep aside.I cut the body flesh into 4 equal parts for ease of serving.
  2. In a pan add 2 tbsp oil and fry on medium flame chopped onion ,,crushed garlic and ginger  and green chilies till onion are translucent.
  3. To this add chilly powder,pepper powder ,turmeric powder ,cilantro powder ,salt and fry well.
  4. To this add Salt ,and water from the lobster and cook on low to low medium flame.
  5. Add tomatoes and cook for a couple of mts.
  6. In this keep all the lobster pieces except for the flesh from the body and cook on medium -low flame under cover for nearly 10mts or till the onion are properly cooked(add water only if necessary).This dish is semi dry.
  7. Add the Body flesh in the end ,as it tends to get really chewy when cooked longer.-cook for 5mts on medium flame
  8. Add chopped cilantro and mix well and cook for 1-2mts.
  9. Serve hot with rice/roti.
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Posted by on August 12, 2013 in Kerala, Seafood, Uncategorized


Shrimp on a stick

Shrimp on stick (1)



Something I saw my mother make:

Things you need:

  1. 20 Raw Peeled Shrimp
  2. 20-40 toothpick
  3. 1 tsp Ginger paste
  4. 1 tsp Garlic paste
  5. 1/2 tsp Chilly powder Spicy
  6. 1 tsp Paprika powder(non spicky)
  7. 1.5 tbsp Rice flour
  8. Salt to taste
  9. oil for frying.


  1. Wash and drain the shrimp of excess water.
  2. Stick the  shrimp with Toothpick so it stands straight,if the shrimp is longer than a single Toothpick,stick with one from the other end.
  3. Marinate the shrimp on toothpick,with salt,Ginger garlic paste,salt,chilly and paprika powder.
  4. Set aside for 20mts.
  5. Sprinkle Rice flour .
  6. On a girdle,dribble few drops of oil and place the shrimp.
  7. On medium heat fry the shrimp say about 1 mt on each side,for upto 4-5mts in all,till the shrimp is cooked on all sides.
  8. Your Shrimp on ready to serve
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Posted by on January 27, 2013 in Seafood


Preparing /Cleaning Raw mussels

There are 2 ways to use mussels in cooking each with its own pros and cons:

  • One is a lengthy procedure(mentioned below),and is used when one plans to make a dish right away out of raw mussels.Pros:most of the dirt and waste in the mussels are removed before the cooking process,Cons:takes a long time,dangerous as knife work is involved and some juices may be lost while washing,and most importantly can be done when dish is prepared rt away,
  • Second procedure is much simple,involves washing the mussels under water and steaming,so they open up and needs to be simply pulled out from the shell to make a dish.Pros:Less cumbersome ,short process,most useful when preparing large quantities and for stocking.Cons:the Waste and dirt inside is cooked along with the mussels,therefore the juices will contain the same(most will be found as sediment at the bottom of the steaming vessel,)not the most tasty way to prepare for tuffing)

The steps below are for above mentioned lengthy procedure.Most cooks in North Malabar follow this procedure as they believe this keeps the juices intact and makes the dish more tastier/sweeter.Given this procedure is not a very easy one to do,but once learned it seems like a better solutions.Earlier days,people had to buy the mussels and do the whole procedure at home,but of late the fish mongers so the tasks themselves before they sell.

First wash the mussels under running cold water,do not keep fresh mussels out too long,as it looses its fibre content along with the water as it dries out.1 Mussels outer sheel cleaned

  1. Hold single mussel in the palm of your hand so that the wedge between to the 2 halves are visible.Most often the 2 edges will be tightly shut,or if they are fresh  they may be fully to slightly open like below.21
  2. Incise the knife in the wedge between the 2 halves,slightly be careful so as to not get into the palm.22
  3. Turn the knife down keeping the tip ever so lightly between the wedges,so that the edge of the knife can get into the wedge when the tip of the knife leaves its place and creates a gap.7
  4. Push the knife further down slowly,so it reaches the middle of the mussles.764 move the knife edge slowly into the gap made by the ip incising8
  5. When u move the knife further,you will find that you will be cutting into the part thats holding the 2 halves.and the mussels will open up completely.9open mussels
  6.  There are 2 things that needs to be cleaned in mussels ,one is the tuft of fiber that holds gives anchor to the mussels when they grow,which can be cut at its base with a knife.11
  7. And another is a less digestable ,I am told is some kind of nervous system or digestive system ,not sure,if this is removed any number of mussels can be eaten without worrying about upsetting the stomach.Though in the pic below its not very visible,I shown the method to remove that(ie by slightly pushing the tip of the thumb into the outer edge of the left half of the mussel)10 cleaning the indigestable nerve
  8. For Frying the mussels,you can use the tip of the knife or the shell of mussels edges to loosen the edges that hold the mussel to its shell ,and pther pts where it is holding the mussel to the shell.Wash them lightly under water.(will update this process the next time).
  9. For stuffing.wash the open cleaned mussels lightly under running water .Note:the whole process of cleaning the mussels should be done after the stuffing is ready ,so that the mussels can be filled in as soon as they are cleaned ,as mentioned,the mussels loose their ‘muscle’ when left out open.

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Posted by on December 10, 2012 in Seafood, Uncategorized


Arrikaddukka/Stuffed mussels


Delicacy of the North Malabar region,this item is most prominent on the road side T shops ,during all times of the day.Most commonly during the RAMDAN months.”Arri” refers to the Rice mixture stuffing,and “kaddukka” refers to mussels in Malayalam.


To make nearly 15 Arrikadukka

  1. 15 mussels Washed and shell cleaned of Rock and other particles-pried open and then lightly run under water.
  2. 1.5 cup rice.
  3. 3/4 cup coconut grating
  4. 3 green chillies
  5. 1/2 ” ginger
  6. 1/2 tsp prinjeeragam
  7. 1/2 tsp coriander seeds
  8. salt to taste.
  9. 1 tsp chilly powder
  10. 3/4 tsp rice powder
  11. salt for coating
  12. oil for frying
  13. 1/4 onion chopped


  1. Prepare mussels as mentioned above(people also do this using precooked mussels ,with a little different taste-since during cooking the juices of the seafood comes out and is lost).
  2. Grind together Rice and coconut into coarse paste with very less water.
  3. Just when about done add,green chillies,ginger,perinjeerakam and coriander seeds and grind for a few secs.
  4. To this add salt and chopped onions and mix well.
  5. Take a handful of the ground mixture and insert into the cavity between the 2 halves of the mussels.Close the 2 halves and remove the excess mixture.
  6. prepare rest of the mussels in similar manner.
  7. Steam it for 15-20mts.
  8. Let it cool,the mussels would have stuck to the mixture and the mixture would be cooked.
  9. Remove the stuffed mussels from its shell.
  10. Make a mixture of chilly powder,salt and rice powder with 1/4 cup water.
  11. Dip the mussels in the chilly water,to coat it evenly.
  12. Shallow fry it on a girdle with little oil,till the mussels are fried.
  13. Arrikadukka is ready to serve.
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Posted by on November 21, 2012 in Kerala, Seafood, Snacks, Soup/Starter


Neeli thalele/Crispy fried mussels


Soronto“-Means carving in konkani and that is what I feel when I see mussels.From where I come,seafood is in abundance and people eat it for almost all meals of the day,also having had the influence of 2 types of cooking in our day to day food,there was no dearth for a new taste every day.

Mussels,is a sweet shell fish and I have grown up eating all sorts of dishes made out of it,inclusive of Mussels biryani,dry,fry,curry,stuffed,pickle .Now ,mussels is one of the tricky seafoods as it can spoil very quickly and can have adverse effect on stomach if not eaten properly.I would love to write a whole article on my blog one of these days on the best way to clean ,cook and eat mussels ,as I have heard from my dear Dad.

Crispy fried mussels ,I have shown in the photo above,is of mussels that  have NOT been precooked,and have been removed raw by prying open the mussels and scooping out the mussel flesh from its shell.This is an art in itself and comes with practice,but since this does not involve cooking with shell,the food is clean and not loose the essence of the seafood either.

  1. 10 mussels
  2. 1/2 tsp chilly powder-hot
  3. 1/2 tsp paprila powder
  4. 1/4 tsp astefotida
  5. salt to taste
  6. Rice powder for frying
  7. oil


  1. Marinate mussels in hot chillypowder,paprika power,salt and astefotida.
  2. Keep for 30mts,any fleshy  mussel once removed from its shell starts loosing its flesh in the form of water,thus making the marinate watery.Hence make sure there is almost close to no water before adding the ingredients.
  3. Remove marinated mussels one by one and spread on a bed a rice powder.
  4. gently move ur fingers on the mussels so as to spread it to ts original shape(like 2 ears hinged in the center).
  5. turn the mussels on its other side and coat rice powder evenly on both sides.Do this to each mussel.
  6. In a wok full of hot oil,deep fry the mussels for nearly 3-4mts depending on the size of the mussel
  7. Drain and serve hot.

Posted by on November 21, 2012 in Konkani, Seafood


Shrimp/Prawn Malai Curry

Amongst so many recipes my mom has tried and bested,the Prawn malai curry has a very special place.One of those dishes ,which is a must every time I head back home,this dish is a little misleading in its name.

“Malai” means cream  from all forms of milk in Indian Languages,but in most places it is used in conjuction with Cows milk cream in Indian dishes,there fore the word malai here is a misnomer.why ??Instead of using cows milk to get the cream effect,this dish uses Coconut Milk.When cooked with  fresh coconut milk ,it splits to give the cream(broken milk) kind of texture which is a very significant part of this curry.

We often eat this with ghee rice and it is more of a sweet and spicy dish and goes is not much of  a companion for the bread.Its very rich because of its content and well not a diet dish!!


  1. 1.5 lb Shrimp-Shelled,deviened,cleaned
  2. 1 Can Coconut milk
  3. 1.5 large onion-Finely chopped
  4. 2 Large tomato finely chopped
  5. 1 tbsp Ginger paste
  6. 1tbsp Garlic paste
  7. 1/4 tsp Very spicy chilly powder(you can use one you have based on the pungency).
  8. 1/2 tsp sugar.
  9. 1 tbsp Cilantro leaf
  10. Oil for frying
  11. Salt for taste.
  12. Pressure cooker(optional).


  1. Wash and marinate the shrimp for 30mts with salt,chilly powder and turmeric powder.
  2. In a pressure cooker put some oil and fry the chopped onion for 4-5mts,lightly.
  3. To this add the ginger and garlic paste,and fry for a couple of mts.
  4. Add Chilly powder,fry for 4-5mts.
  5. Add the tomatoes,and fry till they are partially cooked(3-4mts)
  6. Add the shrimp,and salt and mix lightly,till they are partially cooked
  7. Add the thick coconut milk and bring to a boil.
  8. (if using fresh coconut milk one can add a little bit a thin coconut milk at this juncture).Add 1 cup of water.
  9. Add the sugar,close the pressure cooker with lid  with weights and let it cook on medium for one whistle.
  10. Wait for the pressure to go off.
  11. Open.At this point you should see the milk broken into nice soft clusters(mostly when using fresh coconut milk),the absence/presence of these are no indication of the taste of the dish ;-).
  12. Check for taste.Adjust the thickness of the gravy to your liking &tenderness of prawns-(I prefer to cook the prawns a little more so I adjust the gravy consistency and let it cook for 5-10mts based on size of the prawns).
  13. Garnish with fresh cut cilantro.
  14. Serve hot :).
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Posted by on July 16, 2012 in Seafood

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