Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab. These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder.This recipe is inspired from Master Chef Sanjeev Kapoor's Khana Khazana show.As this is a deep fried recipe, I grilled another batch of Prawns using the same marination,outcome is fantastic !!!
Preparation time : 20 minutes Cooking time : 8 to 10 minutes for deep frying, 10 to 14 minutes for broiling Serves : 2 to 3
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This is my first microwave recipe and probably the first and BEST EVER CRISPY & CRUNCHY FISH FRY recipe I have ever tried or should I say this is the best alternative to deep fried fish, cooked in just 2 tbsp of oil. Initially I planned just for a Fish Fry recipe, but with some settings changed in the microwave, it turned crispy and crunchy :-) I thought my experiment failed completely this time , but when I tasted the fry, it was so crispy and crunchy ,tasted just like deep fried fish ,the taste was also awesome :-) In this recipe I have used a whole pomfret a little over 1 lbs.;depending on the size and number of the fish ,the cooking time and power level will change.
Preparation time : 2 hours
Cooking time : 17 to 18 minutes
Serves: 2 to 3
I have used Badshah Fish Masala in this recipe , as I wanted to try this seasoning mix. It is extremely flavorful and compliments the pomfret's delicate flavor. In case of nonavailability, can use garam masala powder instead.
This weekend my hubby wanted to have his favorite Fish curry, Meen Pattichathu, a very popular dish from Kerala. I have seen my mom-in-law preparing this dish when ever we visited Cochin. The specialty of this dish is its fiery look and the hot n sour taste. Oily fishes like Mackerel, King Fish , Sardines, Pomfret are commonly used ; the oil of the fish enhances the flavor of this dish. To reduce the spice level and enhance the look of the dish, Kashmiri red chili powder can be used, I have used both, ie red chili powder and kashmiri chili powder for this recipe.Kudampuli, also known as Malabar tamarind/Fish tamarind is used in this recipe. Can substitute with normal tamarind. It's best if cooked in a clay pot and served with steamed tapioca/ steamed rice .
I wanted to try aFISH DESSERT recipe for quite some time , and finally I'm so glad I could pull through this. I was a bit skeptical initially but it came out so soft and spongy ,I'm extremely happy with this new venture of mine. It was so delicate ,as I tried to get it off the pan, I could hardly hold the structure of the pudding :-( Be very careful !!! It can be served hot with vegetables and mashed potatoes , as a part of a meal ;or cold as part of sandwich. You can even drizzle a little butter on top and enjoy this dish !!! I prepared a spicy cauliflower and peas stir fry to go along with it, enjoyed as evening snack . I had a little leftover from yesterday, tried it cold with guess what ! HONEY!!! It tastes awesome :-)