Prawn / Shrimp recipes...

Whenever someone talk about Shrimp or Prawns, all I see nice and hot simply fried ones marinated with turmeric powder and salt. I used to stand in kitchen whenever my mom used to fry those pieces.That's one of my childhood memories which I cherish. I feel lucky enough that I do not have seafood allergy or I would really miss the yummy taste of shrimp or prawns. Though it is high in calcium but also high in cholesterol and low in food energy but we can have prawns once in a while. There are many recipes I have gone through when I started learning cooking and I will share with you here.

Prawn masala :::

Shrimp or prawn cooked in simple onion and tomato gravy is one what I always my mother-in-law whenever I go to India. This is one of delicious preparations I have learned from her. I often prepare this simple yet delicious shrimp preparation for weekends and in parties and always appreciated by many of my friends.

Ingredients :::

15-18 nos medium shrimps / prawns, washed and de-veined

one big onions, finely chopped or paste,

2 large tomatoes, finely chopped,

1 tbsp ginger-garlic paste,

1 tsp turmeric powder,

1 tsp red chilli powder,

9-10 nos. fresh curry leaves,

a pinch of garam masala,

half cup tamarind pulp, optional

fresh coriander leaves for garnishing,

salt to taste,

2 tbsp oil.

Method:::

1. Heat oil in a pan or kadai. Add ginger-garlic paste and curry leaves. Saute for a minute on low flame.

2. Add chopped onion and sprinkle salt. Let it fry until onion becomes translucent. Now add turmeric powder and red chilli powder and then chopped tomatoes. Mix thoroughly and let it cook covered for 10 mins or so. Add little water and mix again and let it cook for another 10 mins.

3. Now add shrimps / prawns to the pan and mix with onion-tomato gravy. Fry on medium flame until shrimps / prawns become whitish. Now add little water and then cook covered for another 12-15 minutes or until water almost dries off. Open the lid and let is simmer for another 7-8 minutes. Sprinkle garam masala and chopped coriander leaves on the top and serve with hot steaming rice , pulao or biriyani.

If you don't want to add shrimps directly to the gravy then marinate with turmeric powder and salt and keep aside for 10 minutes and then fry lightly both the sides. Adjust your spice level. Sometimes I add a pinch of sugar while heating oil. That gives a nice red color when I use less red chilli powder.

Pui shaake chingri ::::

Pui shaak or Malabar Spinach or Indian spinach is found in tropical places and used as leafy vegetables like spinach. Back in India my mom used to grow in our garden and every now and then she used to pick fresh leaves for fritters or cook with lots of summer vegetables. The other day one of my friend was talking about making this leafy vegetable with shrimps, what we say chingri which is another popular dish in Bangladesh. Pui or what they say "PHU LEE" in Chinese or international super market is easily available in USA and of-course in Indian groceries and then I found this Bangladeshi recipe in an old website. 

Pui leaves..

Ingredients:::

5-6 nos. pui shaak stems with crisp leaves,

7-8 nos. shrimps, cleaned and De-veined,

half cup finely chopped onion,

1 tsp garlic paste,

2-3 nos slitted green chillies,

2 nos dry red chillies,

a pinch of red chilli powder, optional

1 tsp turmeric powder,

salt to taste,

1 tbsp oil.

Method:::

1. Cut the pui leaves and then cut the stem into medium sizes. Wash thoroughly.

2. Heat oil in a pan and add chopped onion, green chillies and dry red chillies. Saute a little and then add turmeric powder, red chilli powder, garlic paste and salt. 

3. Now fry everything for 4-5 minutes on medium flame and then add shrimps. Stir nicely and cook uncovered for some time. Now take out shrimps from the pan and add washed pui leaves and stems. Add little oil if needed and sprinkle little salt. Cover the pan and cook for 6-7 minutes on medium flame or until the pui stems are cooked. 

4. Now add the shrimps to the pan and cook for another 5 minutes. Once done, serve hot with hot plain rice.

I have shared the original recipe here and  I dint use red chilli powder as it should not be too spicy in taste.

Chingri Malaikari  ::::

Chingri r malaikari or shrimps simmered in rich coconut gravy is another favorite and elegant  preparation of Bengali cuisine. This popular one is always prepared for special occasions and on regular basis too. Fresh shrimps are the best ones for this preparation but here in USA I have to keep myself happy with frozen ones. This time I bought some big ones from Chinese markets. Long time back one of Orkut community member gave me her grandma's recipe and till now I simply follow the same recipe.

Ingredients:::

10 big prawns / shrimps, 

1 tbsp turmeric powder,

one medium size onion,finely chopped

3 nos. garlic cloves, paste

1 small piece ginger, paste

1 no. tomato, paste or pureed

1/2 tsp cumin, coriander and red chill powder each,

one cup mustard paste ,

1 1/2 cup coconut milk , home-made or store brought

4-5 nos. green chillies, slitted

salt n sugar to taste, 

oil for frying, preferably mustard oil.

for seasoning...

1/3 tsp whole cumin seeds,

2 nos. bay leaves,

3 nos. big cardamon / baro elach,

2 nos. small cardamon / chhoto elach,

5-6 nos. cloves,

2" cinnamon, broken

Method:::

1. Clean prawns thoroughly taking out the black vein from the back and hard shell. Keep the tail.

2. Marinate prawns with half of the turmeric powder and salt. 

3. Heat oil in a kadai or wok, fry marinated prawns lightly or until color changes to orange. Take out immediately. Do not over-fry them.

4. In the same oil, add a pinch of sugar in the oil. When sugar caramelizes, add all the ingredients mentioned for seasoning. Saute a little and then add finely chopped onions and saute for 2 minutes. Once it changes color then add ginger and garlic paste and fry for 2-3 minutes. Now add tomato puree and saute a little and cover the kadai or wok and let it cook for 4-5 minutes on low flame.

5. Now add turmeric powder, red chilli powder, cumin and coriander powder and mix everything and let it cook covered again for 6-7 minutes

6. Now mix 3 tbsp of water to the mustard paste and squeeze / strain in a bowl to take out mustard water. Add this mustard water to the pan and mix well. Let it simmer for 2-3 minutes and then add coconut milk with slitted green chillies. Cover the pan / kadai and let it boil on low flame for 5 minutes.

7. Now add lightly fried shrimps / prawns to the gravy and let it boil for 7-8 minutes. Add little sugar and salt according to your taste. Let it simmer on low flame for couple of minutes until the gravy becomes thick or once oil comes out . Switch off the gas and malaikari is ready.

The whole preparation should be done on low flame and add very little water if needed. To enhance the taste of this curry, prepare one or two days before and keep it in refrigerator and then make it steaming hot before serving. This preparation takes little time and patience as you have to cook it on low flame. All the ingredients should be mixed and cooked very nicely to get delicious curry. Ginger-garlic paste should be very little and not over-powering the coconut milk taste.

I used store-brought coconut milk what is easily available in Indian groceries here in USA. You can also mix hot water with freshly or frozen scrapped coconut and make it smooth paste and squeeze out milk out of it.

I like to use large whole prawns what boosts the taste of this delicacy. To clean the prawns, remove the hard shell leaving the head and tail intact. Slit the back side of the prawn and take out the black thread and then carefully remove the eyes and cut the long antennae. It needs lots of efforts and patience for cleaning the prawns one by one. So to avoid the hassle you can bring those cleaned and de-veined ones without heads.

Lau Chingri..shrimp sauteed with sweet bottle gourd ::::

This simple preparation is very popular in every kitchen of North-Eastern parts of India which was originated from East Bengal. My mom used to keep aside some shrimps whenever dad used to bring prawns or shrimps fresh from the market and then the very next day mom used to prepare with sweet and juicy bottle-gourd. The aroma of roasted cumin powder and sauteed shrimp was so heavenly that I used to have rice with the preparation only. Here in USA small salad shrimps are easily available and sometimes I love to prepare this simple and quick dish with steaming plain rice. This is my mom's recipe.

Ingredients:::

One small fresh bottle-gourd, peeled and finely chopped,

one big cup small shrimps,

1/2" ginger,

2-3 nos. green chillies,

1 or 2 nos. bay leaves,

a pinch of cumin seeds,

1/2 tsp turmeric powder,

1/4 tsp roasted cumin powder,

salt as per your taste,

1 tbsp oil, preferably mustard oil.

Method:::

1. Wash shrimps thoroughly and make a smooth paste of ginger and green chillies.

2. Then heat oil in a kadai or wok and add little turmeric powder and salt and then add shrimps and fry for 2-3 minutes or until shrimps become crisp. Take out from the wok and keep aside.

3. Now add whole jeere, bay leaves, ginger paste and saute for a minute. Add chopped bottle gourd pieces and add rest of the turmeric powder and salt and mix everything and then let it cook on low medium flame while covering the wok or kadai. Once bottle gourd pieces become soft and cooked then add fried shrimps and mix thoroughly and let it cook on medium flame so extra water evaporates and oil starts coming out. Fry for another 3-4 minutes stirring continuously to avoid burning. Sprinkle roasted cumin powder and adjust salt. Serve hot with plain steaming hot rice.

Roasted cumin powder and ginger paste are optional and you can use only green chilli paste. You can sprinkle red chilli powder too.  This dish can be prepared with dry shrimps too and in that case don't add salt while frying shrimps. In USA bottle gourd are not juicy and fresh that's why I use half cup of water while boiling.

Chingri Kalia :::

Another delicious and rich preparation of prawn or shrimp or what we say, chingri from Suchismitadidi. Whenever I need any authentic Bengali recipe I browse all the recipes of my collection from her. This is very easy to prepare but patience with frying spices carefully and then you can enjoy a delicious meal with hot steamed plain rice. 

Ingredients:::

6-7 nos. medium size shrimps , De-veined  and cleaned

6-7 nos. cauliflower florets,

3 nos. medium size potatoes, diced

one medium size onion,

1" ginger , peeled

3 nos. green chillies,

one medium size tomato,

1 tsp coriander- cumin powder,

1/2 tsp turmeric powder,

1/3 tsp red chilli powder,

1/4 cup fresh scraped coconut paste with milk,optional

a pinch of garam masala powder,

1/4 tsp ghee or clarified butter,

salt n sugar to taste,

oil to fry.

Method:::

1. Marinate shrimps or prawns with turmeric powder and salt and keep aside for 10-15 mins.

2. Make a smooth paste of onions,ginger and green chillies adding little water. Make tomato puree separately.

3. Heat oil in a pan and slightly fry all the marinated shrimps to coat with oil. Do not over-fry. Take out from pan and keep aside.

4. In the mean time, mix all the dry spices with half cup of warm water. Keep aside. Fry cauliflower florets until raw smell goes off and then saute diced potatoes in the same pan. Add little oil and sprinkle turmeric powder if needed.

5.  In the same pan, add little more oil and sprinkle sugar and let it caramelize. Add onion paste and fry for 4-5 mins. Cover the pan if needed.

6. Add tomato puree to the pan and saute a little and then add spice mix and fry nicely for 5-7 mins or  until oil comes out to the top. Sprinkle little water if needed to avoid burning. Then add coconut paste to the pan. Mix thoroughly and let it simmer for 3-4 mins.

7. Add shallow fried potatoes, cauliflower and fried shrimps to the pan and mix with spices thoroughly and fry for a min. Then add one and half cup of warm water and salt and cover the pan and let it cook for 12 mins or until potatoes are nicely cooked on medium-low flame. Once done, let it simmer for sometime and adjust salt. Serve hot with plain steamed rice.

Before serving you can sprinkle garam masala and little ghee to the gravy. Coconut paste is optional and adjust how gravy you need while adding water. You can add green peas also instead of potatoes. The best part of this dish is frying and the color and taste of the gravy depends how much you are frying all the spices and onion tomato paste on medium flame.

Chingri Peyajkoli :::

Another delicious dish with prawns or shrimp and what you say in Bengali, chingri machh. I was going through some shrimp recipes what I saved from one of wonderful orkut community and this I found given by one of the same community, Aditi. I had all the ingredients at home and prepared this simply yet tasty dish what goes very well with daal and hot steaming plain rice.

Ingredients :::

10 medium size prawns / shrimps, cleaned and De-veined ,

4 cups coarsely chopped onions,

1/4 tsp kalonji / kalo jeere / nigella seeds,

1 no. dry whole red chilli,

2 nos. green chilli, slit lengthwise,

1/4 tsp turmeric powder,

2 tbsp oil for frying,

1/4 tbsp of mustard oil , optional

salt to taste.

Method :::

1. Marinate prawns with turmeric powder and salt and keep aside for 10 mins.

2. Heat oil in a pan and add whole red chilli and then green chillies and saute a little. Add marinated prawns to the pan and fry for 5-7 mins and then sprinkle little water and let it cook until prawns are soft and cooked covering the pan.

3. When prawns are almost cooked, add half of the chopped spring onions and cooks until spring onions are transparent. Add rest of the spring onions and little mustard oil and mix together and saute until water is dried. Serve hot as a side dish with any meal.

Mustard oil is optional and if you don't like the pungent smell then don't use that. You can keep the head and shells of shrimp if you want. 

Chingrir Rosa :::

Rosa , means spicy curry in Bengali, is very common in West Bengali's kitchen. This recipe has a combination of sweet and spicy taste and a party favorite too. It takes a little time for beginners but once you make it, everybody will appreciate you. Anupa,one of my UK friends from orkut gave me this recipe and I modified this recipe a little as I didn't have couple of ingredient at home.Here's my version of Chingrir rosa.

Ingredients ::

10-15 medium size shrimp / prawns,cleaned and de-veined.

1 big size onion, finely chopped,

1 big tomato, finely chopped,

2 inch ginger,

half cup fresh lemon juice,

1 tbsp plum sauce,

1 tbsp turmeric powder,

1 tbsp coriander powder n kashmiri red chilli powder each,

1/2 tbsp garam masala powder,

1 tbsp poppy seeds paste, 

1 tbsp sesame seeds paste,

1/2 tbsp tomato sauce,

salt to taste,

a pinch of sugar,

oil to fry .

for seasoning ::

1/4 tsp black cumin seeds / kalonji,

4-5 green chillies, slit lengthwise.

Method:::

1. Take half chopped onion and make a nice paste with little warm water and squeeze out onion juice. Make a nice smooth paste of ginger and take half portion and mix with onion juice and now marinate prawns along with lemon juice,turmeric,salt and plum sauce for one hour. Then fry all the prawns nicely and keep aside.

2. Now in the same pan, heat oil and add black cumin seeds and slitted green chillies and saute for a little.

3. When black cumin seeds starts spluttering, add rest of chopped onion and fry until it becomes translucent. Now add chopped tomatoes and saute for a minute. Sprinkle a pince of salt to cook nicely.

4. Now add ginger paste,turmeric powder, coriander powder,kashmiri red chilli powder and garam masala powder. Fry for 2-3 mins nicely until oil separates. Sprinkle little water if needed.

5. When oil comes out, add sesame and poppy seed paste with half cup of water and stir continuously to fry nicely  to avoid burning at the bottom.

6. When oil separates again, add sugar,tomato sauce and salt and continue stirring. When water comes out and the mixture is nicely fried then add fried prawns and sprinkle lemon juice and 1/4 cup of warm water and let it cook on low flame for 5 mins.

7. Once done, garnish with fried onion leaves/ spring onion and lemon wedges.

In the original recipe. Anupa used Tahini paste but I replaced with sesame seed paste. Plum sauce and Tahini paste are easily available in Chinese supermarket and I used little more red chilli powder to make the dish spicy. Try to use medium to large size prawns and you can use olive oil but I love to use mustard oil as it gave a nice aroma.

Sarse Narkel Chingri :::

My mom used to prepare when I used to go home on vacation. I used to stand near mom and as soon as she was done with frying prawns, I used to have hot yummy prawn fry. I really miss those days. Here's my mom's recipe I m sharing with you which goes just perfect with hot steamed rice or any fried rice preparations.

Ingredients ::::

9-10 medium size shrimp /  prawns,

half cup freshly scrapped coconut,

4 tsp mustard seeds,

1/4 tsp black cumin seeds /  kalo jeere / kalonji,

5-6 nos. green chillies,

1 tsp turmeric powder,

1 whole red chilli,

salt to taste,

6 tsp mustard oil / any other oil.

Method :::

1. Wash and pat dry all the prawns and marinate with turmeric powder and salt and Keep aside for 

minimun 15mins.

2. Heat 2 tsp oil in a saucepan or kadai and fry all the marinated prawns until the color changes to red. Take out from kadai.Don't over-fry prawns, it would be spongy.

3.In between, make a smooth paste of mustard seends with green chillies and turmeric powder and soak with little more water and make smooth paste of coconut also.Keep aside.

4. Now in the same pan, heat 2 tsp more oil and then sprinkle black cumin seeds and pour the mustard seed paste and let it cook for 3-4 mins and then add fried prawns and adjust salt. Let it cook for 5 mins.

5. Now add coconut paste and mix nicely altogether and then let it boil once or until raw smell of coconut goes off.

6. Switch off the gas and spread little mustard oil over the dish and garnish with green chillies and coconut.Serve hot.

Adjust spice according to taste. Mustard oil goes the best with this dish but you can use any other oil too. Sometime people first add coconut paste and then lastly mustard paste or you can mix together and add to the kadai.

Mixed Vegetables fry with salad shrimp :::

This dish is one of the simple preparations and very common dish in Eastern India specially in Bengal. My mom generally used to prepare with dried shrimp or sometimes with big ones what is called prawns specially in winter season.Here I tried with salad shrimp easily available in any supermarket here in USA.

Ingredients:::
one small packet of salad shrimp,
one small onion,finely chopped,
4-5 green chillies,slit lengthwise,
a handful of diced fresh vegetables of your choice,
1/2 tsp roasted cumin powder,
1 dry whole red chilli,
1 tsp turmeric powder,
a pinch of sugar for caramelizing, 
salt as per your taste,
oil to fry. 

Method:::
1. First wash all the vegetables and salad shrimp separately.If frozen,soak in warm water for sometime.
2. Marinate shrimps with turmeric powder and salt and they fry in one spoon oil.Strain from oil and keep aside.
3.Heat sufficient oil in a wok / kadai, add a pinch of sugar and when melts add chopped onion and green chillies and saute for some time until onions started changing color.
4.Add all the vegetables and sprinkle turmeric powder and salt and stir nicely over high flame for 2-3mins and then cover the kadai and let it cook for some time and when almost done ,add fried shrimp and mix thoroughly and then sprinkle roasted cumin powder.When done,serve hot with plain lentils soup and hot plain rice.
Here I used potatoes, pumpkins,ridge-gourd and Chinese brinjal/eggplant and these vegetables go well too.Sprinkle water whenever needed to avoid sticking the vegetables at the bottom of the wok /  kadai. If you want, you can use fresh coriander leaves for garnishing and garam masala too.

Starters / Snacks..Non-Veg

Murg Malai Kabab ::::

The special ingredient of this kabab is cheese and also, cream or malai which makes the chicken kebab , what we say in India , Murg Malai Kebab / Kabab more tender, soft and mouth-watering adding creamy flavor and texture and that is the difference from Tandoori Chicken. Moist chicken pieces marinated two times with yogurt, cheese and fresh cream adding appropriate amount of spices is a simple Mughlai dish and one of the best appetizers for you and special guests. I have followed VahreVah recipes with little modifications.
Ingredients:::
3 lbs chicken breasts, boneless
3 tsp black pepper powder,
2 tbsp ginger-garlic paste, squeezed to take out water
2 tsp garlic powder,
1 tsp cardamon powder,
1/2 tsp meat tenderizer / grated raw papaya,
one big cheese , mozzarella or 3 cheese Mexican,
1/2 cup non-fat yogurt,
2 tbsp sour cream,
one cup finely chopped green chillies n coriander leaves,
1 tbsp corn flour, optional
salt to taste.

Method :::
1. Wash properly and then pat dry chicken breasts and then cut into 1' cubes.
2. Take a big bowl or vessel and add black pepper, salt, ginger-garlic paste, garlic powder, cardamon powder and grated raw papaya. Mix everything and then add chicken pieces and rub the spices nicely to coat all the chicken pieces. Keep it for minimum one hour inside refrigerator.
3. Now take cheese in a bowl and rub with both of your palm nicely to make dry paste. Add yogurt, little salt, sour cream , finely chopped green chillies and coriander leaves and mix thoroughly with marinated chicken pieces again.
4. Keep again back to refrigerator for another 1-2 hour.
5. Now add little oil to marinated chicken pieces and place it carefully into the skewer keeping little space in between pieces. You can spray oil after putting into skewers instead of mixing oil.
6. Keep the oven temperature as high as possible or broil mode and then keep the skewers for 10 minutes. Turn the skewer once and then keep it for another 5 minutes. Serve hot sprinkling lemon juice or chaat masala.
Now the whole marination process is important part and water is not allowed at any step. But still if you see little watery then you can add corn flour at the second marination. But try to skip that. Adjust your spice level and salt too. And while mixing cheese at step 3, avoid any lumps.
Generally this kababs / kebabs are served with mint-coriander chutney, but if you don't have the chutney then squeeze lemon juice or chat masala onto the kababs and salads.

Chicken 65 :::

This is the first thing we used to order in Hyderabad as appetizer and biriyani for dinner. After coming here in USA we never found that quality in Indian restaurants. When I was in st Louis some one brought chicken 65 for a BBQ party with the same taste. After 3 years I tried this preparation for our appetizer party and everything was vanished in no time. I don't want to go with the discussion why and from where the name came from. There are loads of websites where you can find the answer. I will share the healthy version of this delicious and spicy appetizer with all my friends.
Ingredients ::::
1 lb boneless chicken thighs , cut into medium pieces, 
for marination..
1 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp black pepper powder,
1/2 cup lemon juice,
1 tbsp ginger-garlic paste,
1 tsp oil,
2 eggs, beaten 
1 tbsp corn flour,
salt to taste,
for tempering /  seasoning... 
10-12 nos. fresh curry leaves,
2-3 nos. dry red chillies,
1 tbsp grated ginger n garlic each,
1 tsp red chilli powder,
1 tsp coriander powder,
1/2 cup fat-free yogurt / curd,
4-5 nos. slitted green chillies, optional,
salt to taste,
oil for frying.

Method:::
1. Take a big bowl, mix nicely chicken pieces with all the ingredients mentioned for marination except egg and corn flour. Keep it covered for minimum 4-5 hours. You can keep it marinated for overnight also. In that case, keep it inside refrigerator.
2. Now preheat oven for 375F and then mix beaten eggs and corn flour to the marinated chicken pieces.
3. Take a baking sheet and brush or sprinkle little oil and then place all the chicken pieces and bake for 10-12 minutes. Use a toothpick or fork to check whether chicken is cooker or not. If needed keep it for another 7-10 minutes.

4. Mix red chilli powder and coriander powder with yogurt without any lumps. Keep aside. 
5. Now heat oil to the kadai / wok and add dry red chillies and curry leaves and saute a little and then add grated ginger and garlic. Fry on medium flame for 2 minutes and then add spice mixed yogurt and let it cook for 3-4 minutes adding little water.
6. When yogurt starts boiling , add baked chicken pieces and mix with yogurt to give nice coating to the chicken pieces stirring continuously on high flame. Once it becomes dry ,garnish with fresh coriander leaves and curry leaves. Serve hot.
For this preparation, always use chicken thigh meat only. Try to make little big piece  also.
While baking chicken pieces, please be careful not to overcook or put more temperature. Oven temperature varies so keep an eye while baking for the first time. Lemon juice makes chicken pieces tender so it wont take much time for baking. Alternatively, you can deep-fry too.
For step 6, you have to be very careful while frying chicken pieces as all the pieces should get nice coating with yogurt mixing and don't stop stirring to avoid burning. Please adjust the spice level according to your taste.

Fish Tandoori :::

This is one of the fastest and simplest snack preparation I have ever made. You have cleaned fish pieces inside freezer and then you need to spend very less time for this marination and the rest of the work will be done by your oven or you can shallow fry on stove-top too.
Ingredients :::
5 medium size fish pieces, washed and cleaned
5 tsp tandoori chicken masala , 
1/2 tsp red chilli powder,
1/2 tsp dry mango / amchoor powder,
salt as per your taste,
1 tbsp oil.

Method ::::
1. Take a big salad bowl, add all the ingredients except fish pieces and mix nicely and then add fish pieces to the mixture and mix with the mixture and cover the bowl for 30 minutes.
2. Preheat the oven 350 F and then place the fish pieces and let it cook for 15 minutes and then increase the temperature to 450 F and then let it cook for another 7 minutes to give nice brownish color on the top. Serve hot with any salad or chutney.
Please attend your oven while cooking for the first time as every oven varies with temperature and keep it warm before serving. You can spray little more oil while cooking to give nice deep fry touch too.

Fish and Cabbage Balls :::

When my husband bought Surmai fish from market, the first thing I asked whether he knows how to prepare. That fish is very popular in coastal region of India specially in Maharashtra and Tamil Nadu areas. As I predicted, he could not make it properly and all fish pieces were in freezer. I just wanted to get rid of those fish pieces and that's why I tried this recipe and it really came very good. A very good preparation for starters or snacks but it needs early preparation. Just make the balls and keep it inside freezer covered and whenever you want to serve just fry or bake and your starter is ready.

Ingredients :::
6-7 pieces of surmai fish / king mackerel fish ,
one big cup shredded cabbage,
3 nos. green chillies, finely chopped,
a very little finely chopped onions,
1 tbsp ginger-garlic paste,
1/4 tbsp turmeric powder,
1 tbsp red chilli powder,
1/2 tbsp coriander powder and cumin powder each,
1/2 tbsp corn flour,
salt to taste,
oil to fry.
For Deep-Frying :::
4 tbsp of all purpose flour
1 egg beaten,
2 tbsp milk,
1 cup of breadcrumbs,
oil for deep frying.


Method :::
1.First clean the fish pieces and then marinate with turmeric powder and very little salt. Keep aside.
2. Heat 1 tbsp oil in a skillet or kadai, add ginger-garlic paste and saute for a minute. Then add finely chopped onions and slitted green chillies.Sprinkle salt and fry nicely for 2-3 mins.
3. Now add fish pieces and add red chilli powder,coriander powder and cumin powder and fry untill fish pieces are half cooked or at least for 10mins covered with lid on medium flame.
4. When nice aroma starts coming out, add chopped cabbage and mix thoroughly and again let it cook for another 10-15 mins .
5. Let it cool and then sprinkle corn flour and then make 5-6 medium size balls out of the mixture.Keep aside.
6.Take a large bowl, whisk egg, milk and all purpose flour and very little salt nicely and dip the fish cabbage balls one by one and then immediately roll over breadcrumbs and place on paper towel.
7. You can keep these balls inside  freezer and before serving, heat sufficient oil in a deep bottomed pan, deep fry all the fish balls and serve hot with ready made sauces or tomato ketchup. You can preheat oven at 400'F and then bake for 15mins and then put the oven for broil mode and then keep for 4-5 mins to make the fish balls crispy. 


If you don't want to use egg then mix corn flour with water nicely without leaving any lumps and use it instead of egg and milk. While frying cabbage and fish pieces, mash the mixture with spatula. I generally make breadcrumbs at home using normal bread pieces, preferably old leftover breads. Just toast them and then grind them to make coarse fresh breadcrumbs.


Fish Chop :::

Fish chop with a hot cup of ginger tea is one of the favorite snacks or starters for Eastern parts of India on rainy day or winter evenings. I was planning to prepare the day I had at Romi's house when I visited in India. It was so yummy that I wanted my husband to taste.So at last I took the recipe from Romi, my sweetheart buddy and of course followed our beloved Suchismitadidi's recipe and did in my way.

Ingredients::
6-7 medium size fish pieces,
2 big potatoes,
1 tsp ginger-garlic paste,
4-5 green chillies finely chopped,
1 medium size onion finely chopped,
1/2 tsp roasted cumin powder,
1/2 tsp turmeric powder,
1/4 tsp red chilli powder,
a pinch garam masala powder(Optional), 
1 tsp lime juice,
2 tsp of corn flour,
2 eggs beaten,
half cup bread crumbs,
1/2 cup coriander leaves chopped,
salt as per taste,
oils to fry .(preferably vegetable oil). 

Method:::
1. First wash and clean the fish pieces and boil with 1/4 tsp of salt and turmeric powder for 7-8 min. Now smash the fish pieces when little warm taking out all the bones from them. Keep aside.
2. Boil the potatoes with water putting a little salt on stove top or in microwave for 8-9 minutes.
3.When done, smash potatoes with fish pieces again nicely and smoothly.
4. Take a skillet / kadai, heat 1 tsp oil and add ginger-garlic paste,chopped onions and chopped green chillies and saute for some time.Now add potatoes and fish mixture and then mix nicely.Now sprinkle roasted cumin powder,red chilli powder,turmeric powder and garam masala powder. Saute everything nicely.
5. Adjust salt and spices and then when done ,take off from flame and let it cool.
6. Add lime juice and coriander leaves and corn flour to the mixture and knead smooth. Now make balls from that mixture and dip in beaten eggs mixed with salt and little red chilli powder(if you need more spicy) and roll them on bread crumbs one by one and Keep aside for some time.
7. Deep fry them on medium flame and keep on paper napkin to absorb extra oil. Serve hot with tomato or coriander chutney or tomato ketchup and salads. 
Make sure there is no water / steam left into the mixture then while frying it will break . Here I lightly fried the fish pieces after marinating with turmeric powder and salt instead of boiling. I used corn flour to absorb extra water from the mixture. Some people use roasted peanuts and tomatoes too.


Kebab/Kabab recipes :::

Kebab,as everybody knows, is a meat dish where minced or small cubes of meats or chickens are marinated with different spices and then wrapped on a skewer and finally grilled or broiled.You can use different vegetables also and sometimes,kebabs or kebabs are deep fried too. Here's I have shared some of Kebab preparation which I have learn from my friends and some of the websites.

Mutton Sheek Kebab ::::

Mutton Sheek or sheesh kebab is a preparation where keema or mince goat meat mixed with different spices and wrapped on a sheek or skewer and then grilled on oven.This goes well as starters or snacks.After going through vah re vah chef's recipe and the recipe given by Kaushik , I have prepared this dish.

Ingredients:::
1 lb or 1 kg Goat / Lamb keema(minced)
1 big onion sliced,
1' inch chopped ginger,
4-5 nos. green chillies chopped,
2 cloves garlic chopped,
fresh coriander leaves chopped,
1 1/2  tsp garam masala powder,
1 tsp coriander powder,
1 tsp red chilly powder,
1/4 roasted cumin powder (optional),
half cup lemon juice,
1 tsp chaat masala (available at Indian grocery),
1 tsp oil,
salt as per taste.

Method::
1. First heat 1/2 tsp of oil in skillet and fry the sliced onion until rawness gone.Keep aside.
2. Wash and keep keema / minced meat on a colander to take off extra water.and spread on a paper napkin.
3. Now take a big bowl(preferably salad mixing bowl),mix all the ingredients and knead them very well using half spoon of oil. Be careful it should not be watery as that will break while grilling or baking the kebabs.Keep the mixture aside.
4. Make balls from that mixture and then take little water on your palm and wrap these balls on a skewer to give nice kebab shape up to 4-5 inch length.
5. Now preheat oven at 400'F and then place the skewer on a baking tray and keep inside the oven for 10mins at 300'F. Then brush or sprinkle rest of oil on kebabs and turn the skewer and keep for another 10-15mins.
6. Now take out and serve hot sprinkling lime juice and chaat masala with salads.

Here kneading all the ingredients is very important or kebabs wont come smooth and juicy.I used mixer to mix all the ingredients and then knead them well. Again I must say check the spice level and your oven temperature as it varies .So first time keep an eye while baking to avoid burning and tough dry kebabs.