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FISH 65

Fish 65 is an easy Fish fry recipe prepared with Fish Chunks. Preferably I cook this recipe with Shark alias Sura/Sravu Fish. Though you can prepare a wide range of recipes with Shark Fish, this Fish 65 recipe prepared with this variety does total justification, whatsoever. And if you are a Seafood lover then this fried Fish recipe is for you. Though it looks red and fiery, they are not as spicy as they look.

Fish 65 is a spicy, deep-fried fish chunks which is a recipe adapted from Chicken 65 which is believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai. It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless Fish Chunks and is usually served with Sliced Onions and Lemon wedges. Any soft chunky variety of fish suits well for this recipe. Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.

The flavour of this Fish 65 recipe can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary. Some recipes call for adding Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish. To be honest, Fish 65 teases you brain, and makes it difficult to identify whether the dish is made with Chicken or Fish. So is the texture and flavour of well-marinated and perfectly cooked Fish 65.

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Cuisine - South Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

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HOW TO COOK FISH 65

FISH 65

INGREDIENTS:

To Marinate:

Boneless Fish - 500 Grams
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry:

Oil

To Garnish:

Onion Slices
Lemon wedges

METHOD:

To Marinate:

Clean & Cut the Fish into small cubes.
Wash it thoroughly & allow it to drain through a colander.
Mix all the ingredients mentioned under "To Marinate."
Add the Fish Pieces into the Marinade and mix well.
Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.

Fish 65:

Heat cooking Oil on a high flame. Allow the oil to smoke-off.
Then reduce the flame to medium and then add the marinated Fish pieces into it.
Do not overcrowd the pan, which will reduce the temperature of the oil.
Deep-fry the Fish pieces on a medium flame until they are well cooked, and the sizzling sound stops.
Remove the fried Fish Pieces and allow it to drain on a paper towel.
Fish 65 serves best as an entrée(starter) or even as a quick snack. Serve it along with thinly sliced Onions and Lemon wedges.
Fish 65 can be served as a side dish.
Steaming hot Rice, Rasam and Fish 65 is one best combination & my personal preference.

FISH 65

NOTES:

Drain the Fish Pieces well, before marinating them.
Can use any fish variety with thick flesh for Fish 65 Recipe. I have used Shark fish in this recipe.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of Red Chilli Powder to your spice level.
Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
I have not used Food Colouring in this Fish 65 recipe.
Do not fry the Fish Pieces for a long time, which can make the pieces hard.

PRAWN & POTATO MASALA

This Prawn & Potato Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy, prepared with simple ingredients and requires no marination. To truly say this is my husband's Bachelor Cooking version of Prawns Masala. Obviously, most of the non-vegetarian recipes come along with Potatoes at home. It is like a taboo if I don't add Potatoes in non-veg Curries and when my husband cooks no wonder it would surely be a Non-Veg Curry with a default add-on - 'Potatoes'.
One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala. I have added pre-cooked Potatoes into this Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

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HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

INGREDIENTS :

Prawns - 500 Gms
Potatoes - 2-3 Nos.

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

PREPARATION:

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Peel, wash and cut Potatoes into Cubes.
Cook the Cubed Potatoes along with a dash of Salt & Turmeric Powder until soft & cooked.

METHOD :

Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Add pre-cooked Potato Cubes and give a quick stir.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

PRAWN & POTATO MASALA

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Potatoes in this recipe is purely optional.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru
               Nazhi Idangazhi Mann Undu,
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala. Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country". Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.'
"Keralam" means "Land of Coconuts". Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam. Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'. From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed. Coconuts can be used as such, sliced, shredded or grated. The flesh can be used to extract fresh Coconut Milk and Coconut Oil. Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation.
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER. But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage. It enhances the taste and flavour of the dish it is added into. Giving fresh note and slightly sweeter tinge to the dish.

Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking. Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so. Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.

To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life. Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair:

Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth. Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding:

Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in de-tangling the Hair:

Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

As a Hair Conditioner:

Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

COCONUT MILK & COCONUT OIL FOR SKIN

Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

For a detailed Recipe on HOW TO MAKE COCONUT MILK, click here...

Moisturizer:

Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

Treatment of Sunburns:

Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

Anti-ageing Benefits:

Applying topically and using them in your diet improves skin conditions. Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

COOKING WITH COCONUT & ITS BY-PRODUCTS

From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes. Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know. With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area. Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

Coconut is a versatile ingredient, that it can be used to prepare:

Simple Chutneys or in Soups & in Curries,
A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
Grated Coconut or Coconut Shavings can be used a garnish.
Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari Sarbath, Click here...
Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

FISH FRY, FROM GODS OWN COUNTRY, SEA FOOD,

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

     In recent years, Kallu Shappu(Toddy Shops) are getting popularized more for their food rather than for the local heady hooch called Kallu/Toddy for which the shacks were sought for in earlier years. We can find a decent number of famous Kallu Shappu in Kerala that are noteworthy for their Menu filled with Seafood & Local delicacies it caters.
     Kerala a popular tourist destination, a land filled with natures bounty with a long coastal line embraced by the Arabian Sea is equally famous for its distinct culture & food. Being a coastal state, the fresh catch from the backwaters, rivers & Sea adds an alluring taste to the Seafood. At the bank of these backwaters or seafronts, you can find at least one Kallu Shappu(Toddy Shop). These Age-old shacks mostly found in the lanes and outskirts of Kerala with self-advertised boards, saying KALLU KADA/TODDY SHOP is a favourite hang-out of the locality. Small shacks or structures built with a simple outlook, plain floors with creaky wooden benches and tables where they serve their unique & traditional grubs.
   These Kallu Shappu/Toddy Shops are famous for their spicy and mouthwatering Sea Food & local delicacies along with Thengin Kallu(Toddy). The cooking style focuses mainly for the ones who seek the place for the local hooch, so the dishes are always spicy when compared to home cooking.
     This Nadan Fish Fry is one dish commonly served in a Kallu Shappu(Toddy Shops). Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil gives an authentic touch to this Fish Fry. Fish is marinated with a ground paste which is a combination of Shallots, Ginger, Garlic, Pepper, Chilli Powder and Turmeric with a drizzle of Lemon Juice. Some recipes call for adding Tamarind Paste instead of Lemon Juice. This Nadan Style fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess. This Kallu Shappu style Fish Fry is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Fish Fry as an appetizer or as a side dish.

For more KERALA KALLU SHAPPU RECIPES, Click here...

Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO COOK NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

Fish - 6–8 Pieces
Shallots - 5-6 No's.
Ginger - 1" Piece - 1 No.
Garlic - 3–4 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Peppercorns - 10-12 No's.
Lime Juice - from 1/2 a Lime
Salt - To Taste

For Shallow Frying:

Coconut Oil - 5–6 Tablespoons.

METHOD:

Clean, wash and Cut Fish into slices.
Clean and wash the Fish and allow it to drain in a Colander.
If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
Grind Shallots, Ginger, Garlic & Peppercorns into a fine paste.
Marinate the Fish Slices with the with above ground paste along with Turmeric Powder, Red Chilli Powder, Salt & Lemon Juice.
Leave this aside for about 30 minutes - 1 hour.
Heat Coconut oil in a pan and shallow fry the marinated Fish slices.
Fry the fish slices on a medium-low flame for about 3-5 minutes.
Gently flip the fish and fry the other side for about 3-5 minutes, or until it is fried on both sides.
The Fish should turn crispy and into golden brown.
Remove from oil and drain it.
Serve Nadan Fish Fry hot garnished with Onion Rings and a drizzle of Lime Juice.
Can serve Kallu shappu style Fish Fry as an Appetizer.
Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NOTES:

Any type of fish-small/big variety can be used for this recipe.
I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
Adjust the amount of spices as per your taste and the size of the fish.
Can marinate the fish overnight and leave it in the refrigerator.
Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
Can Deep Fry or shallow Fry the fish as per your preference.
I usually shallow fry the fish.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu

Kappayum Irachiyum Ularthiyathu

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Roast

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

Nadan Fish Fry

PRAWN GHEE ROAST

Mangalore style Prawn Ghee Roast is one of the most popular delicacies from Mangalorean Cuisine, popularized by the Bunts of Kundapur. Being a coastal city Mangalore caters a wide range of Sea Food dishes and this Prawn Ghee Roast finds a special place in the Cuisine. The same recipe can be cooked with chicken too. It is one of the most popular dishes served in almost all restaurants in the region.

Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.
This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.

Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes