Crispy Salt and Pepper Squid

Crispy Salt and Pepper Squid 

Salt and pepper squid is easy to make, perfectly tender and crispy fried squid. Do you like fried squid? I am addicted to crispy salted fried foods and make them once in a while, especially during weekends. Fried calamari or squid is a popular restaurant appetizer. Salt and pepper squid is a deep-fried crunchy aromatic squid. This might look simple, and yes it is! Batter fried squid sprinkled with salt and pepper, aromatic Chinese five spices and tossed with fried garlic and ginger. That's it! it really doesn't get any easier than that! This simple and flavorful fried squid is an addictive snack/ appetizer and is a pure joy to indulge with.

Squid is a popular seafood. You can now find it everywhere as a fast food or street food or maybe in a more formal sit-down restaurant menu. Back home in Kerala, my mom cooks squid in so many different ways. For me cooking squid was intimidating, to begin with. Overcooking tends to make the meat tough and chewy. But I soon learned that it is good to use high heat and quick cooking methods to make tender succulent squid. Frying the squid has always yielded consistent results. The key for perfectly tender, crispy squid is high oil temperature and two to three minutes of deep-frying. Squid is versatile and has a mild flavor. This salt and pepper squid recipe is perfect as it complements the mild flavor with a subtle peppery heat. This is an impressive dish, perfect for entertaining. Give this recipe a try, you will surely love it.

This recipe is inspired from the book Everyday Chinese Cooking by Leeann Chin and Katie Chin. The original recipe was with quail, but I used squid instead. You can also make it with shrimp.

Squid is easy to cook and I have already shared recipes with squid in this blog. My favorite is the Crispy fried Calamari and Stuffed Squid. Squid is versatile and there are endless options. You can grill, braise, stir fry or deep fry. You can use fresh or frozen squid. Find it at your from the seafood market or Asian market. If you get cleaned squid you are basically good to go. I love using baby squid because the meat is very tender. You can cut them into thin round slices or cut lengthwise into small bite-size pieces.

The batter is all-purpose flour and corn starch which gives the batter a light and airy texture. I have used one tablespoon of rice flour and half egg for a little crunchy chewy coating. If you like to have a gluten-free recipe you can just use corn starch and rice flour to make the batter.

The other aromatic ingredients are of coarse salt and pepper, garlic and ginger and aromatic five-spice powder. It is mildly pungent and as the name suggests is a spice blend of star anise, Sichuan pepper, fennel, cloves, and cinnamon. If you like you can add extra Sichuan pepper for a bold and assertive peppery flavor. Hot Thai red chilly is also optional.

 

How to make Salt and pepper Squid

Cooking time- 20 minutes
Recipe type- Snack/ Appetizer
Cuisine- Chinese

Ingredients
Squid- 1 pound
Ginger paste- 1 tsp
Shaoxing wine- 1 tbs
Salt and pepper to taste

The flour mix
All purpose flour- 3 tbs
Corn Starch-3 tbs
Rice flour- 1 tbs
Egg- 1/2 an egg
To stir fry
Garlic pods- 5
Salt to taste
Sugar- 1/2 tsp
Pepper powder- 1/2 tsp
Five spice powder- 1/3 tsp
To garnish 
Green onions, Thai hot red chilly, dry chilly


Cut the squid into small bite-size pieces. Rinse with cold water and pat dry. Add a pinch of salt and pepper, a tablespoon of Shaoxing wine, ginger paste and mix well. Let it marinate for 5-6 minutes.
To make the batter, in a large mixing bowl add corn starch, all-purpose flour, rice flour and mix well. Remove a tbs of flour for later use. Add the marinated squid and dredge your squid with the flour. Whisk in half of the egg and mix well. Sprinkle the rest of the flour and toss well. Shake off the excess flour.
In a medium deep pan heat oil. When the oil temperature reaches 325 degrees F, it is ready. Fry the squid pieces in batches. Using a slotted spoon turn and fry the squid for two to three minutes. When it changes color to golden, remove from oil and drain on paper towels. In the same way, fry the rest of the squid.
Heat one tbsp of oil in a pan. Add finely minced garlic and saute for a minute or till the raw flavor disappears. Add the chopped green onions, Thai red chilly and dry chilly and saute for a minute. Add the fried squid and sprinkle, salt, pepper, and five-spice powder. Give it a good mix and it is ready to be served. If you like you can squeeze lemon juice, before serving.

You might also like,
Stuffed Squid
Crispy Fried Calamari
Squid/Kanava Thoran
Crab Croquettes
Crab Stuffed Portobella Mushrooms
Pineapple Prawns Skewers

Try it,
Hope you will all enjoy!

Prawns and Vegetable Stew

Prawns and Vegetable Stew

Prawns and vegetable stew is quick and easy to make.It is made with generous amount of coconut milk, and has a delicate flavor and great taste. Spicy chills and earthy spices gives the right balance of sweet, spice and flavor. Stew made with coconut milk is one of the quintessential dishes of Kerala cuisine. Appam and stew is a  popular breakfast recipe. Appam and chicken stew is served as first course at wedding parties. This is a classic one you will never get tried of eating.


 Mild, creamy and flavorful stew eaten out of the bowl  with soft bread is an absolutely comforting meal. It is my go to especially on cold winter evenings.It is simple enough to make for a weekday dinner, this curry barely takes 10 minutes to make.You can use a combination of vegetables like potatoes, sweet potato,peas,beans, carrots or any vegetable of your choice.You can also experiment with different flavors like adding Thai curry paste for a different flavor and taste. You can also serve it over rice or with appam. Try this you will surely love it.

Ingredients
Prawns cleaned- 1 cup
Onion chopped- 1
Tomato- 1/2
Ginger- 1/2 inch thick
Garlic- 2 cloves
Green chilly-3
Curry leaves- a few
Chopped vegetable- 3 cup
(potatoes,carrots, sweet potato, beans and peas)
Turmeric-1/2 tsp
Coriander powder- 1/2 tsp
Chilly Powder-1/2 tsp
Coconut milk- 2 cup
Coconut oil
Salt to taste
Whole spices-cinnamon- 2 piece, clove-4
Green cardamom-2, star anise-1,fennel seeds-1/2 tsp

Clean and devein prawns,marinate with salt,pepper and a pinch of turmeric powder and set aside. Chop vegetables,onion and set aside.
Heat oil in a pan and add prawns and stir fry till is golden for three minutes. Drain this from the oil and set aside.
In the same pan add more oil and add the whole spice and roast. When there is a nice aroma add the chopped onions, garlic, ginger and curry leaves. Saute till translucent.Add the tomatoes and vegetables and saute for a minutes before adding the spice powders.Pour half of the coconut milk and one cup of water. Cover and cook in medium flame for 6-7 minutes or till the vegetables are cooked.Now add the prawns and simmer for one minute.Pour in the coconut milk and simmer in low until heated through,do not boil.Garnish with fresh curry leaves. Serve with appam or bread.

Try this,
Hope you will all enjoy!

Stuffed Squid

Stuffed Squid

Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic Home Cooking by Mary Berry and Marlena Spieler.I tried a spicy Indian masala filling with squid tentacles, shrimp and bell pepper. Stuffed squid is delicious and beyond what I expected. The spicy prawns stuffing adds a certain layer of flavor. Squid must be cooked fast over high heat,not more than three minutes on each sides. In this way you can avoid it turning chewy and rubbery. Try this recipe,you will surely love it.


Ingredients
Squid cleaned- 2 medium
(or 6 small sized squid)
Turmeric powder- 1/4 tsp
Chilly powder- 1/4 tsp
Salt to taste

For the filling
Prawns - 3/4 cup cleaned
Squid tentacles finely chopped
Onion- 1 small
Bell pepper- 1/2 cup chopped
Tomato chopped- 1 small
Garlic- 3-4
Ginger- 1 small peice
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Bread crumbs- 1 tbs (optional)
Chopped coriander leaves
Lemon juice- 1/2 lemon
Curry leaves a few
Oil for frying
Salt to taste

To make the filling
Heat oil in pan and add chopped onion and saute till translucent. Add crushed garlic and ginger and stir fry till onion is golden brown. Add salt, chopped bell pepper and tomatoes. Saute for a minute and add the chopped squid tentacles and prawns.Cover and cook for two minutes and then add chilly powder, pepper powder,garam masala  and stir fry till all the moisture evaporates.Switch off the flame and mix in bread crumbs and chopped coriander. Allow this to cool down completely.

Fill the squid with this stuffing and seal the tops. You can use a tooth pick,tread it carefully through the top of each stuffed squid to seal the opening.Season the stuffed squid with turmeric powder, chilly powder and salt. Make small gashes on the top. Heat oil in a pan and fry the squid.Add a few curry leaves too if you like the flavor. Cover and cook for three minutes on each side. When one side is evenly brown flip and fry the other side.If you are baking arrange in an oven proof dish and bake at 400 degree F for 15 minutes or until it is firm to touch.Squeeze lemon juice just before serving.

Note: If you are using a frozen squid,just thaw and pat dry. It will have the tube like body and separate tentacles.
To prepare fresh squid,pullout the head and tentacles. The innards will come away with the head.Cut off the tentacles,just in front of the eyes. Squeeze the tentacles near the cut end to remove the hard beak and then discard it. Also discard the head and the quill out of the body. Wash the tentacles and then chop finely. The skin on the body can also be easily removed. Rinse, pat dry and stuff with the filling.

Try this
Hope you will all enjoy!

Varutharacha Kanava Curry

Varutharacha Kanava Curry

Kanava /Koonthal/ squid is a yummy sea food delicacy and can be prepared in different ways. In Kerala we make roast or curry with kanava/squid. It can be prepared like regular fish curry with kudampuli. This is also a traditional version; varutharacha kanava curry and is made with roasted coconut.The gravy or masala has a distinct aroma and enhances the taste of the curry. Try this you will surely love it.

Ingredients
Kanava-1 lb
(I used 2 medium sized squid)
Onion- 1
Tomato-1
Ginger- 1 inch thick
Turmeric powder- 1/4 tsp
Kudam puli- 2 pieces
Pepper powder- 1/2 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Dry red chilly- 3
Coriander seeds- 1 tbs

mustard seeds- 1/2 tsp
Pearl onion sliced-1
curry leaves
oil

  In a pan add one tbs of oil and add grated coconut, sliced shallots, dry red chilly , coriander seeds and fenugreek seeds. Roast this in medium heat till it turns brown. Add  chopped tomato and  stir fry till it tuns soft and oil separates. When it cools down blend into a fine paste.


Clean kanava and cut them into small strip or cubes. Mix with turmeric powder, sliced onion,chopped ginger, pepper powder,  salt and mix well .  Add kudam puli and one cup of water, cover and cook for five to six minutes.When it is cooked and soft pour in the roasted coconut paste and mix. Adjust consistency by adding enough water. Simmer in low flame for two  to three minutes and switch off the flame.

In another pan add mustard seeds and when they splutter add one sliced pearl onion and  curry leaves. When it becomes crispy pour over the curry.Serve with rice.

Tru this,
Hope you will all enjoy!

Crab Stuffed Portobello Mushrooms

Crab Stuffed Portobello Mushrooms

If you like mushrooms this is a perfect party appetizer recipe that you should try. You can use large portobello  or medium sized white button mushroom caps to stuff the filling.This is a versatile recipe and you can use vegetarian or non vegetarian filling of your choice. The filling here is a creamy crab meat filling.

Ingredients
Portobello mushroom caps- 4
Crab meat- 1 cup
Cream cheese- 3 tbs
Salt and pepper to taste
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Chopped spring onion- 1 tbs
Chopped parsley- 1 tbs
Chopped mint- 1/2 tsp
Parmesan cheese-3 tbs
Panko bread crumbs- 1/3 cup
Olive oil- 2 tsp

Pre heat oven to 345 degree f. 
Remove the stem and clean the mushroom cap.
In a bowl add crab meat, cream cheese, chopped parsley and mint and the rest of the seasoning and mix well. Spoon the filling into the mushroom cap and spread evenly. Finally sprinkle the bread crumbs on top and drizzle with olive oil.
Place mushrooms on baking tray and bake for twenty minutes or till the mushroom is tender and the filling is golden brown.Serve warm

Try this,
Hope you will all enjoy!

Crab Croquettes

Crab Croquettes

Crab croquettes is delicious appetizer perfect for parties and get together. It has a creamy and tasty crab meat filling and is crispy in the outside. Béchamel sauce is used to make the it creamy and rich.It also helps to bind and shape the patties. Try this,you will surely love it.

Ingredients

Crab meat- 8 oz.

Onion- 1 small

Garlic 2 cloves

Pepper powder-to taste

salt to taste

Chopped parsley- 2 tsp

Lemon juice-a few drops

For the white sauce

Milk- 1/2 cup

Cream-1/4 cup
Butter-  3 tbs
All purpose flour- 2 tsp

Panko bread crumbs- 1 cup

Egg -1

Oil for frying- 2 cup

To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor disappears and  the flour changes color. Do not allow it to brown up. Add milk and cream and whisk till it thickens to sauce consistency. Switch off the flame.


If you are using regular crabs cook and break the shell. Scoop out the meat and set aside.You can also use cooked crab meat available in super markets.
Heat one tbs of oil in pan and saute onions and garlic till golden brown. When it cools down make it into a paste and add to the crab meat along with white sauce, salt and pepper,lemon juice and chopped parsley. Mix well cover and refrigerate for one hour or till chilled and firm. This will make it easy to handle.

Make this into small balls and flatten into patties. Dip in egg whites and then roll on bread crumbs and set aside for another ten minutes. You can put it back in the fridge till you are ready to fry.
Heat two cups of oil in a pan. Fry croquettes in batches. Fry till both sides are crispy and evenly brown. Serve warm.

Try this,
Hope you will all enjoy!

Kakka Erachi Thoran

Kakka Erachi Thoran

Coastal Kerala has a great variety of sea food delicacy and clam meat is one among them. Kakka erachi/Clam meat is stir fried with coconut or is made into coconut based curries or fries. Kakka erachi  thoran is a spicy stir fry with grated coconut.Try this recipe,you will surely love it. 

Ingredients
Kakka Erachi/ Clam meat- 1 lb
Shallots chopped-1 cup
Grated Coconut- 1 cup
Green chilly-3
Pepper powder- 1/3 tsp
Ginger- 1 inch thick
Garlic-4 - 5 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice. In a mixer crush coconut, garlic and green chilly  and set aside.
 Mix kakka erachi with salt, green chilly,pepper powder and turmeric powder cover and cook in medium flame for about 8-10 minutes or till all the water is absorbed.
Chop shallots and ginger into small fine pieces. Heat oil in a pan and add mustard seeds and allow to splutter. Next add curry leaves  and dry red chilly and after a few seconds the chopped shallots and ginger. Saute this till onions turn golden brown. Add cooked clam meat.chilly powder, turmeric powder and garam masala and stir fry for two minutes. Add the coconut mixture and stir fry for two to three minutes on high flame. Serve with rice.

Try this,
Hope you will all enjoy!

Baby Scallop Ginger Stir Fry

Baby Scallop Ginger Stir Fry

Scallops Stir fry is tasty and it cooks fast. It is a star when it comes to quick fix meals. This is the first time I cooked scallops and I am already in love with this sea food delicacy. The recipe is adapted from here.  It has a mild sweet flavor with a soft buttery texture. Scallops can be pan roasted and the flavor is enhanced with ginger,soy sauce and  oyster sauce, along with the crunch of walnuts. Try this you will surely love it.

Ingredients
Scallops- 1/2 lb
Onion- 1 medium
spring onions- 1/3 cup
Walnuts- 1/3 cup
Chopped ginger- 2 inch thick
Oyster sauce- 1 tsp
Soy sauce- 1 1/2 tbs
Sugar- 1/3 tsp
Dried red chilly flakes- 1/2 tsp(optional)
Vegetable oil- 1 tbs
salt and pepper to taste

Toast walnuts in a large skillet over medium flame. Toast for 2-3 minutes and set aside.

Wash and pat dry the scallops and add a pinch of salt and pepper and mix.

Heat oil in the pan, saute chopped ginger for a few seconds and add scallops. Fry the scallops two minutes on each side. When one side turns slightly golden turn to the other side and fry. Drain from the oil and set aside.

In the same pan sautechopped onions, when it becomes translucent add dry chilly flakes, toasted walnuts, spring onions, fried scallops, oyster sauce, soy sauce and sugar. Mix well and stir fry in high flames for one minute and switch off the flame.

Try this,
Hope you will all enjoy!

Goan Shrimp Curry

Goan Shrimp Curry

This is a simple Goan style shrimp coconut curry. The gravy is mildly spicy and the key ingredient is ground coconut paste. It is yummy and goes well with rice or chapati.

Ingredients
Shrimp- 1 lb
 Kashmiri red chilly- 5-7
Grated coconut- 1 cup
Coconut milk -1 cup
Onion finely chopped- 1
Ginger- 1 inch
Garlic- 4-5
Tomatoes- 1
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp(optional)
Coriander  powder- 1 1/2 tsp
Tamarind - small ball
Vinegar- 1 tbs
Whole spices- 2 clove, 1 stick cinnamon and 2 cardamom 

Coriander leaves- 2 tbs chopped
Salt to taste
Oil

Clean and de vein the shrimp.Soak Kashmiri red chilly,mustard seeds and cumin seeds in vinegar and warm water and set aside for half and hour.
Chop onions and tomatoes and keep aside.
In a blender make a smooth paste of the soaked red chilies,mustard,cumin, ginger and garlic,grated coconut,pepper and coriander powder.
Heat oil in a heavy bottom pan and the whole spices followed by chopped onion. Saute till golden brown. Add the grounded paste, turmeric, and salt and saute  till oil separates.
Pour the pulp of the tamarind,sliced tomato and shrimp. Cover and cook for 4-5 minutes. Finally stir in coconut milk and add chopped coriander leaves.After a minute switch off the flame.

Try it
Hope you will all enjoy!

Tandoori Prawns

Tandoori Prawns

Tandoori marinade is spicy and zesty with an amazing smoky flavor. This marinade goes well with  chicken ,fish, prawns and veggies like cauliflower. Grilled prawns is a tempting delicacy.Traditionally these are made in tandoor oven but you can grill them or pan fry. Try this,you will surely love it.

Ingredients
Prawns large sized- 10-12
Kashmiri chili powder- 1 1/2 tbs
Pepper powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Ginger- garlic paste- 1 tsp
Gram flour- 1 1/2  tsp
Cumin powder- a pinch
Garam Masala- 1/2 tsp
Yogurt (hung)- 2 tbs
Kasoori methi powder-a  pinch
Lemon juice- a few drops
Mint leaves- 3-4
Mustard oil- 1 tbs

Use a sharp kitchen scissors to trim off the legs, antennae and the sharp point at the top of the head.Keep the head and shell intact.Make a cut just near the head and the body and pull out the vein. Insert a tooth pick to retain the shape and avoid curling.

Whisk yogurt and gram flour into a smooth paste.Mix all the rest of the ingredients listed including the mustard oil,finely chopped mint leaves and marinate the prawns and keep refrigerated for at least least two hours .
Heat  a grill pan and spray with cooking oil.Place the prawns and cook three minutes on each side or until crispy. If you are using bamboo skewers thread three to four in each and lay flat on the pan. When one side is crispy,turn to the other side. Serve with lemon wedges.

Try this...
Hope you will all enjoy..

Chemmeen /Prawns Ularthiyathu

Chemmeen Ularthiyathu

This recipe is for seafood lovers. It is a no fuss quick recipe for prawns. The recipe will definitely sound simple but there is no compromise to taste. It is spicy and little tart and the flavors are distinctive.The souring agent is kudampuli/gambooge which also imparts a unique flavor to the dish,but if it is not available you can substitute it by adding a teaspoon of vinegar   It is a perfect side dish for rice.

Ingredients

Prawns- 1 lb
Chopped coconut piece- 1/2 cup
Kudampuli/gambooge- 3-4 pieces
Pearl onions chopped- 3/4 cup
Ginger sliced- 1 inch thick
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder-  3/4 tsp
Pepper powder- 1/3 tsp
Fenugreek powder- a pinch
Coriander powder- 1 1/3 tsp
Mustard seeds- a few
Curry leaves - a few
Coconut oil- 3 tsp
Salt to taste

Cook the cleaned prawns along with coconut pieces, kudampuli, salt and turmeric. Add very little water and cook for two to three minutes. Reduce the flame and allow all the water to evaporate.
Heat coconut oil in a pan and add mustard seeds. When it splutters add curry leaves, ginger, green chilly and sliced pearl onions. Saute till golden brown, reduce flame and add all the spice powders and saute till the raw flavor disappears. Add in the cooked prawns and stir fry for one minute. Serve with rice or pathiri.

You might also like,
Chemmeen/ Prawns Pollichathu
Goan Shrimp Curry
Tandoori Prawns
Chemmeen Pickle
Chemmeen Vada

For more prawns and seafood recipes check my page- 100 Fish/Other Seafood Recipes.

Try this..
Hope you will all enjoy..

Chemmeen Thoran/ Prawns Coconut Stir Fry

Chemmeen Thoran/ Prawns Coconut Stir Fry

Today's recipe is a traditional naadan recipe- a real nostalgia from the coastal regions of Kerala. Seafood thoran is a regional favorite and can be made with fish, prawns, clams, mussels, squid or crab. You'd be surprised at how simple and filling, this can be. What you add to it is totally up to you. You can also make a mixed seafood thoran.

Thoran is usually a quick stir fry with vegetables, grated coconut, and spices. This dish is simple and you can make thoran with almost any vegetable, meat or seafood. I assure you that you are not in for a complicated curry, but one that is simple and easy to make. Just cook the prawns or any seafood of your choice, add spices and hand full of freshly grated coconut and stir fry. This simple and easy to make a side dish and is served with steamed rice. I have already shared the recipe for chicken thoran and fish thoran. Back home mom makes thoran and peera vattichathu with small fish like sardine and anchovies.

Recently when we visited India, my mom made this chemmeen thoran. One cannot refuse good home-cooked food and we devoured every single bit of this seafood delicacy. Soft delicious prawns with the flavor and sweet crunch of freshly grated coconut, cumin, garlic, curry leaves, and coconut oil elevate the flavor profile of this dish. I have used green chilly and red chilly powder for heat. If you are a seafood lover you are going to love this dish. Try this recipe, you will surely love it.

Chemmeen Thoran Recipe

Cooking time- 15 minutes
Recipe type- side dish
Cuisine- Kerala/ Indian

Ingredients
Small prawns-1/2 kg
Shallots chopped-1 cup
Freshly grated coconut- 1 cup
Green chilly-2
Ginger- 1 inch thick
Garlic-4 - 3 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Peel and de vein prawns and keep aside. Chop shallots, ginger and garlic into small fine pieces. Crush coconut and green chilly together in a mortar and pastel and set aside .
Heat oil in a pan and add mustard seeds and allow to splutter. Next add curry leaves  and dry red chilly and after a few seconds the chopped shallots, ginger, garlic and green chilly. Saute this till onions turn golden brown.
Add prawns, turmeric powder, chilly powder and stir fry for two minutes. You can cover and cook too. The prawns releases more water when you cover and cook. After  two minutes add the coconut mixture and garam masala and mix well. Continue to cook in low flame till all the water evaporates. Finally saute in medium high flame for one more minute. Serve with rice.

You might also like,
Meen Peera Pattichathu/ Anchovy fish with coconut
Chemmeen Mulaku Curry
Kozhi Thoran/ Chicken Thoran
Andhra style Green Chilli Chicken
Irachi Peera. Spicy Chicken with Coconut
Achinga Payar Chemmeen Thoran

Try this..
Hope you will all enjoy..

Chemmeen Ethakka Curry

Chemmeen Ethakka Curry

Today's recipe is a combination of prawns and raw plantain and is a home style recipe. It is an absolute comfort food. We Keralites tend to use a lot of plantains, but believe me this combination of prawns and plantains is awesome. If you have dried prawns then go for it. This is a very simple curry,delicious and goes well with rice

Ingredients
Ethakka -2 medium sized

Prawns - 1 cup
Shallots- 5
Tomatoes- 2
Ginger- 1 inch thick
Tamarind- one lemon size
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/2 tsp
Grated coconut- 1 cup
Green chillies-3
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves a few

Clean prawns and set aside.Peel and chop plantains into 2 inch thin slices 

Make a fine paste of coconut, chilly powder, shallots and ginger.

Cook plantains along with tomatoes, turmeric, green chilly,little coconut oil and salt. When it is almost cooked add prawns and tamarind pulp and cook for another three to four minute. Add the coconut paste and simmer for two more minute in medium flame. Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry chilly and fry. Pour this over the curry and mix..serve with rice.

Try this
Hope you will all enjoy

Chemmeen Mulaku Curry

Chemmeen Mulaku Curry

Spicy prawns curry with rice is something you would love to indulge on. This recipe is the same as the fish muluku curry and here I have not used coconut. But you still have its flavor with the coconut oil. I have used kudam puli or Malabar tamarind, so this curry is a bit spicy and tangy.You can also make prawns curry with coconut milk or with grated coconut.

Ingredients

Prawns - 18-20 medium 

Shallots sliced- 3/4 cup

Ginger- thinly sliced- 2 tbs

Turmeric powder- 1/3 tsp

Chilly powder- 1 1/3 tsp

Kudam puli- 3-4 pieces

Green chilly-1

Curry leaves a few

Fenugreek seeds- 1/3 tsp

Mustard seeds- 1/3 tsp

Coconut oil- 3 tsp

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add thinly sliced shallots, ginger, curry leaves and green chilly and fry till it is golden brown. Add turmeric and chilly powder and soaked kudam puli and saute till oil separates. Add 3/4 cup of water and cook till the sauce thickens. Add cleaned and de veined prawns, cover and cook for three to four minutes in medium flame. Finally add fresh curry leaves and a  few drops of coconut oil. Serve with rice.

You might also like,
Chemmeen Masala Varattiyathu
Chemmeen Pollichathu
Chemmeen Theeyal
 Chemmeen Achar/pickle
Prawns Ularthiyathu

Like to try more fish recipes, check my page 100 Fish/Other Seafood Recipes

Try this

Hope you will all enjoy

Prawns Fry

Prawns Fry (Kerala Style)

This is yet another Kerala style prawns fry, quick and easy to make.Sea food lovers will not be able to resist a spicy and tasty prawns fry and prawns is my favorite.Back home when ever mom buys prawns we insisted in making prawns fry and it is always delicious. Try this, you will surely love it.

Ingredients

Prawns- 1lb

Ginger- garlic paste-2 tsp

Chilly powder- 1 1/2 tsp

Pepper powder- 1/2 tsp( optional)

Turmeric powder- 1/2 tsp

Fennel powder- 1/2 tsp

Rice flour/Corn starch- 2 tsp

Curry leaves - a few 

Salt to taste

Coconut oil for frying

Lemon juice- a few drops

Clean  and de-vein shrimp. Marinate with ginger garlic paste,chilly powder,pepper powder, turmeric, fennel powder and salt and keep aside for twenty minutes. Just before frying mix in rice flour. This will help to bind the masala. Heat oil in a pan and add curry leaves and fry for a minute. Layer shrimp and shallow fry on both sides till crispy  in the outside in a low medium flames for two to three minutes. Drizzle lemon juice just before serving.

Try this..

Hope you will all enjoy

Kanava/Koonthal/Squid Thoran

Kanava, koonthal or squid is popular among the sea food lovers of Kerala.Calamari fries is popular recipe in restaurants.This is not deep fried  but a dry preparation with squid cooked along with crushed coconut and spices.Cleaning squid is the difficult part a I was lucky to get cleaned ones in Asian market here. For cleaning instructions search here.It is a delicious side dish with rice..give this recipe a try..you will surely love it

Ingredients

Kanava/Squid- 1 lb
Shallots- 6-8 ( or one medium onion)
Ginger- 1 inch thick
Garlic- 3-4
Green chilly-2
Grated coconut- 1/2 cup
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Kudam puli- 1-2 small piece.
Turmeric powder- 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Coconut oil

Clean and cut the squid into into small pieces or round rings and set aside.
Crush the grated coconut in a mixer and add in chilly powder, salt, turmeric, ginger and garlic .Mix this with the squid and add kudampuli. Add 1 tbs of water and cook this in medium heat till all the water gets evaporated and squid is cooked.Squid will get cooked in its own liquid.  Do not cook for more than 5-6 minutes.
Heat oil in a pan and add mustard seeds and when they splutter fry onions,red chilly, green chilly and curry leaves  and add the cooked  squid and stir fry. Add in a few drops of coconut oil (optional),pepper powder and curry leaves and stir fry it for another two minutes.

Try this..
Hope you will all enjoy..