Clams in Coconut Milk | 30-Minute Recipe

Seafood

Fresh Clams in Coconut Milk

Coconut milk gives a rich flavor especially with a combination of seafood and spices. Fresh clams in coconut milk is one of the favorite recipes you will love from the Asian cuisine.

After my first try at cooking clams, I wanted to make a curry that would pair perfectly with rice. This time, we headed to the wet market earlier than usual, around 9 a.m. on Saturday, to pick up fresh clams. I was amazed by the wide variety of shellfish available! They were selling out quickly, and most were already gone. The fishmonger, who only sold shellfish, mentioned that I should have come even earlier. Apparently, arriving earlier would have given me the chance to see an even greater variety of fresh sea shells. I was still late to catch all the varieties—what a surprise! I haven’t seen these shells being sold even in my hometown. Although I lived all my childhood near the sea, I was stunned and excited at the same time.

Pearl Conch/ Whelk | Singapore wet market | Kovan

But I was not too late to grab my fresh clams after all. Lucky us! This time I found clams with a size slightly bigger in size than the ones I bought the last time.

Fresh Sea Clams | Singapore Wet market | Clam Recipe

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 3-4

Ingredients

Fresh clams – 1 kg, cleaned (*see here)

Olive oil / Butter – 1 tbsp

Shallots – 2, finely chopped

Tomatoes – 2, finely chopped

Fish curry powder / Fish powder – 3 tbsp

Turmeric powder – 1/4 tsp

Coconut milk – 200 ml

Water – 1 to 2 cups, depending on consistency

Salt

Coriander leaves for garnish (finely chopped)

Directions

1. Heat a heavy-bottomed container with oil or butter on medium-high. Fry onion till translucent for a few minutes. Add in chopped garlic and ginger. I used ginger paste as fresh ginger was out of stock.

2. Fry the garlic and ginger for a few seconds then add tomatoes. Cook the tomatoes until slightly mushy or saute for 2-3 minutes. Add the seafood powder or fish powder and mix.

3. Pour the coconut milk, turmeric powder and salt. Add 1 cup water depending on the thickness consistency for the curry.

Simmer for few minutes and check for salt. Add more if necessary.

4. Add the clams and cover with a tight-fitting lid. Cook for 5 – 8 minutes covered on medium heat.

Check to see if all the clams have opened. All of the clams will open by this time. Check for salt.

Garnish with chopped coriander and serve hot with rice or bread.

Spicy Clam Recipe – Mangalorean Style (DRY)

Flower Crab – Curry (Mangalorean Recipe)

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January 19, 2018

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Baking

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Homemade Pizza Recipe

Since the time I have learnt how to make a Pizza 🍕 at home, trust me! This recipe will make your jaw-dropping 😵😱 once you learn the technique of how its done. The pizza crust is soft and crisp on the edges. A great motivation to learn how to make homemade pizza with customized toppings.

Making a pizza dough from scratch seems a bit tricky for first timers but its encouraging and promotes opportunities to learn the art of cooking. One can prepare the dough at least one day ahead and freeze them.

Preparation time: 20 minutes + rising 1 hour

Cooking time: 25-30 minutes

Makes : 10 to 11-inch / 26 to 28-cm

Serves: 1-2

Appliance: Oven

Ingredients

For the dough

Bread Flour – 1 cup / 175 g

All-Purpose flour for dusting

Salt – 1/4 tsp

Water – 1/4 cup / 100 ml

Yeast – 1 tsp

Sugar – 1/2 tsp

Olive oil – 1 tbsp

Parchment paper of 12 cm

Toppings

Tomato sauce – 3 to 4 tbsp

Mozzarella cheese balls / Bocconcini cheese – 125 g

Chicken breasts – 200 g , pan-fried (if using prawns – less than 250 g shelled, raw)

Chicken breast IMG_9191

Capers – 7

Jalapeno (non-spicy) – 7

Shallots -2 , cut into round thin slices

Nando’s Peri-Peri Sauce (medium) – 3 tbsp

Cherry tomato – 7, halved

Mini peppers / Bell pepper – few pieces, chopped

Olives – 3, pitted

Garlic paste – 1/2 tsp

Directions

Making the Dough:

1. In a cup with warm water dissolve sugar and yeast. Mix and let stand for 5 minutes at the kitchen counter or in a warm place until it turns frothy. Add Olive oil and mix.

Yeast mixture

2. In a bowl with bread flour and salt, make 2 wells and pour the yeast mixture. Stir in the flour using your hands to combine the dough. If its dry just add 3-4 tbsp more water till all the flour comes together.

Dust a work surface or large wooden cutting board with all-purpose flour and remove the dough. Knead the dough by rolling it forward and backward to push and pull using the heels of your hands. Do this for 5 minutes, it must be elastic and non-sticky.

Kneading

3. Place the dough in a lightly greased bowl of oil. Cover with double layered towel to proof for 45 minutes(*see notes). The dough will double in size.

4. Dust the work surface with all-purpose flour and remove the dough from the bowl. Give it a good punch to let any air out and work on it for 5 minutes (you can separate the extra dough at this point and freeze)

kneading 2

Place it in the greased bowl just as in step 3, covered with towel or cling film and proof or rise for another 15 minutes.

Roll out the dough:

5. Lightly dust the work surface/board with all-purpose flour, then roll it out using your hands or rolling-pin into a rough circle. When it gets unmanageable transfer to a parchment paper of 10-cm depending on the size of pizza.

Making Pizza

6. Roll the dough into 1/4 inch thick or less. Prick the pizza base all over with a fork.

roll the dough

Topping the Pizza:

7. Spoon few tablespoons of tomato sauce into the center of pizza and spread it throughout the base to the edges using the back of the spoon.

Then, top it with thin slices of cheese. Add other toppings of choice as mentioned above along with thin strips of chicken.

Pizza toppings | Mozzarella cheese, tomato sauce

8. Preheat oven to 200 degree Celsius (400 degree F) for 5 -10 minutes. Place the pizza on parchment paper carefully on the low rack. Bake on convection mode for 25 – 30 minutes or until the sides have turned slightly brown (*see notes).

The first pizza I made was the Prawn Pizza with mozzarella cheese, some greens, capers, olives and peri-peri sauce. Delicious soft and crisp crust which I would recommend for all the seafood lovers.

Notes:

*You can use all kinds of toppings for your pizza. But, it is best not to load it with too much of toppings otherwise the pizza base might get underdone.

* If you live in a colder climate, place the covered bowl in a larger bowl of warm water (not too hot) or near the heater. It might take a longer time to rise.

*I have used Bocconcini cheese i.e mini mozzarella cheese in my chicken pizza, the size of an egg, hence one wouldn’t notice the cheese. My prawn pizza is topped with large mozzarella cheese balls which I would always prefer using.

*Chicken breasts can be pan-fried while waiting for the dough to rise.

* In case the temperature is too high reduce temperature to 175 degree Celsius (350 degree F) after 10 minutes.

*For more servings, double or triple the dough ingredients and portion the dough in Step 4 depending on the size of pizza. Wrap it with clingfirm and freeze for another day.

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✍ Sherryl

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November 29, 2017

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Fish fillet Recipe|No-Bake| Delicious Sweet Aroma

Seafood

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Fish Fillet Recipe

No-bake recipe of dory fish fillet seasoned and coated with egg, flour and breadcrumbs. One can serve these as party snacks with tartar, mayonnaise or mustard dips. For accompaniment as mains serve them with some greens. An even easier and quick way is making a fish fillet sandwich. You can also serve them on a slice of baguette topped with sauce during a weekend get-together party.

Preparation time: 25 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

Vegetable oil for deep frying

Dory Fillet – 1 large, salted and sliced as shown below

Eggs – 2, lightly whipped and salted

All-purpose flour – 1/2 cup or more as required to coat

Breadcrumbs – 1 cup

Directions

1. Sprinkle some salt over the fillets. Cut the fish fillet into long diagonal strips of 2 cm / 1.5-inch wide using a long sharp knife.

2. In one shallow bowl whisk 2 eggs with a fork, add 1/4 tsp salt. In a zip-lock bag with flour, season lightly with salt. Place breadcrumbs in another bowl.

Coating mixture — Whisked Egg, Flour in a zip-lock bag & Breadcrumbs

3. Dip fish strips into the egg, coat well turning sides. Place few of them in the bag containing flour and shake to coat.

Dip them again in egg.

Lastly, coat them with breadcrumbs. Place them on a plate.

4. Heat 1-inch oil in a deep-bottomed container on medium (induction #6). When its hot enough a small piece of breadcrumb sizzles. Add the fish strips in batches not to overcrowd.

Fry for a minute and turn side until it turns slightly dark brown. Drain using a slotted spoon on a kitchen paper towel.

5. Serve hot with lemon wedges or sauces of choice.

The idea of making a quick sandwich popped into my mind. I grabbed some fish fillets and used the wholegrain bread I had in the fridge. I toasted each slice in the pan for 2 minutes, just enough to get a light crisp. Then, I spread it with mustard sauce and topped it with cherry tomatoes stuffed with fish fillet. This was filling and was quick and easy. You can also add some pickles and veggies to make it a perfect low-cal meal. If your having a party at home serve it in small portions to make an elegant appetizer.

More Seafood recipes hover and click below:

Fish Fillet with Couscous 🐟

Fish Fry Chili Paste (Meet-Mirsang) 🐟

Coconut Shrimp Fry 🦐

Sweet Chili Prawns 🦐

Prawn with Coconut Milk 🦐

Thank you for visiting Delicious Sweet Aroma! – Sherryl ☺

Stay Healthy!🌻💐

November 22, 2017

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Mangalorean food / South-Indian

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Spicy Clam Recipe – Mangalorean Style

Every time I see Clams, it reminds me of one my childhood memories of Mangalore visiting the beach during summer foraging for clams. When the tide rises the live clams that burrow in the sand come out and we dig in to catch them before they rebury themselves as they follow the waves. That day we caught large ones so pretty with beautiful designs on them I wished I could return them back to the sea. Those days are truly treasured!

Mangalore, famous for its seafood, is known for variety of local seafood delicacies. This recipe of spicy clams is also known as Kube Sukkhe (Clam dry) in konkani prepared with a common spice mix powder bafat which I always use in other recipes.

Preparation time: 5 minutes excluding cleaning time

Cooking time: 20 minutes

Serves: 3

Ingredients

Fresh live clams – 1 kg

Olive oil – 2 tbsp

Mustard seeds – 1 tsp

Garlic cloves – 3, finely chopped

Onion (medium) – 1, thinly diced

Bafat powder / Fish powder – 3/4 tbsp

Tamarind – 3 seeds or 1 tsp paste

pinch of salt

Grated coconut – 1/4 cup

Directions

> How to clean Clams ?

+ If you buy fresh clams, place them in a large pot with cold water (tap water). The water must be a few inches above the top of the clams.

+ In a while you will notice them opening slightly or moving. Dipping them in water allows them to remove any sand or dirt within the shells.

+ Allow to sit for an hour. Then drain and rinse. Fill with a fresh batch of water. Soak for couple of minutes say 15 minutes. This will allow to get rid of any more particles of grit and sand.

+ Drain and rinse of any dirt. Set aside.

+ If you notice any cracked or damaged shells throw them in the garbage.

+ Observe each shell carefully. Any clam with open shells tap them with your fingers gently. If they do not close, they are likely to be dead so throw them out.

1. Heat a large pot with olive oil on medium heat and add mustard seeds. Once they sputter add chopped garlic and onions. Fry them for a couple of seconds.

Ingredients for Clam recipe

2. Add bafat or any seafood powder. Toss in grated coconut and tamarind water or paste with a pinch of salt. Stir-fry for 3-4 minutes. Do not add any water or any more salt.

Clam ingredients | Easy recipe

3. Now, add the clams. Do not mix when the clams are closed. Cover and cook on medium for 5 minutes.

Cooking Shells | How to cook Clams

4. After 5 minutes if you notice they all have opened.

How to cook Clams | Easy cooking | Hungry?! That's what I made!

Mix to combine with the spice mixture. Turn off heat after a minute.

Spicy Clam Recipe | Easy | Mangalorean Style

Clam Recipe | South-Indian | Delicious Sweet Aroma

For more recipes on seafood click on the recipe below:

Flower Crab Recipe

Sweet Chilli Prawns

Black Pomfret Curry (Facebook link w/o pics)

Prawns with coconut milk

Coconut Shrimp Fry

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September 15, 2017

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Seafood

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Flower Crab – Curry (Mangalorean Recipe)

I have been wanting to make these crabs for so long but always had something else planned for the weekend. I have never cooked crabs nor had the slightest idea what should be done if the crab is alive, neither did my husband. I told my husband: “My job is to cook the crab yours is to kill it” (fair enough right? 😜). So, on Sunday we finally managed to wake up a bit early with excitement to get fresh crabs from the wet market near us. Hoping they were still available at the market we happily found them at one of the stalls I intended to buy from. I was expecting the crabs to be alive but they were slightly cold when touched, mostly frozen when transported from the port I believe, tied with rubber bands not moving. Husband: “My job is done!” with a grin. We let the person at the stall pick the crabs for us as he was better at picking the fresh ones, 4 huge crabs for 22$.

The process of cleaning crabs takes less than 15 mins for 4 crabs. Prepare a curry paste and let the crabs cook in the spice paste for 20 minutes. You must definitely give it a try by referring to pictures below 👏. Happy cooking!

Preparation time: 20 minutes

Cooking time: 20-25 minutes

Ingredients

Flower crabs 🦀 – 1.5 kg, 4 large size

Olive oil – 2 tbsp

Curry paste:

Grated coconut – 150 g / 1 1/2 cup

Red dry Kashmir chili – 6, medium long

Coriander seeds – 1 tbsp

Garlic cloves – 3

Cumin / Jeera seeds – 3/4 tsp

Mustard seeds – 1/4 tsp

Black peppercorns – 8

Turmeric powder – 1/4 tsp

Medium Onion – 1/2, roughly chopped

Tamarind – tennis ball size, soaked in water

Directions

>> How to clean Flower Crabs? It’s easy!

1. Turn the crab upside down. Lift the flap and discard.

2. Grab the bottom end in one hand and the upper end in the other. Lift the upper end of the shell and discard. Use a spoon to scoop out the soft roe (mostly in brown) out of them.

3. Remove the gills (spongy brown stuff) on both sides of the crab. I didn’t know those were gills until after I cooked them and realized they were inedible.

Gills_IMG_8198

4. Using kitchen scissors ✂ cut the walking legs (with hair) and discard.

Crab legs

5. Remove the entire claw of each crab (to make space in the cooking pot).

6. In the end give it a through rinse to remove all the inedible stuff. If your container doesn’t hold the crab body, cut them into halves.

The crab is all ready to be cooked now.

1. Prepare the curry paste by adding all the ingredients in a blender. Grind to a smooth paste with water.

2. Heat oil in a wide deep-bottomed container. Add the curry paste and 1.5 cups of water for consistency along with 1 tsp of salt.

3. Add the crabs to coat with the paste enough to stick to the crabs. Cover and cook on medium-high heat for 20 minutes.

In 20 minutes they are done! It reminded me of mom making this for us when we were kids.

We served them in separate plates with a bowl of rice 🍚. Used our hands and teeth (or crab Cracker) to bite and suck the juices. They tasted delicious and flavorful 😋😍. When they are hot juices ooz out as you break them apart and the flesh can easily be sucked out.

Even if you have never tried cooking crabs. This is still the BEST recipe for a beginner. I hope you enjoyed reading though the fun process of how to clean and cook a crab in this post.

Cook’s tip:

*For left over crabs store it in an airtight container in the freezer. Since seafood tends to go bad soon it’s best not to store it in the fridge.

Stay Healthy!

August 15, 2017

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Coconut Shrimp Fry Recipe | Delicious Sweet Aroma

Seafood

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Coconut Shrimp Fry

It’s been far too long since I’ve deep-fried food and had a crazy craving for some seafood. Shrimp fry with a lovely twist of coconut and breadcrumb mix was a great treat.

Coconut Shrimp Fry 🍤 has a delicious coating of sweetness and light crunch. Although I had fresh grated coconut I wanted to try out the dry desiccated coconut 🥥. It’s available in most supermarkets especially when fresh coconut is not available locally.

For the two of us it was a good amount of shrimps as a side. I prefer buying fresh shrimps than the pre-packed peeled ones as I am always not too sure how fresh they are.

Preparation time: 15 minutes(excluding marination & peeling)

Cooking time: 20 minutes

Ingredients

Shrimps medium large – 500 g (with shell), peeled with tail intact

Vegetable oil for deep-frying

Marinade

Coconut milk – 250 ml

Red chili powder – 1 tbsp

Coriander leaves – 3 stems, finely chopped

Oregano – 1 tsp

Salt – 1/2 tsp

Coating

All-purpose flour – 1 cup or as needed

Egg whites – 4 small, lightly whisked

Desiccated coconut (dry) – 3/4 cup

Breadcrumbs – 3/4 cup

Directions

1. In a medium bowl, mix the coconut milk, chili powder, oregano, salt, coriander leaves. Add the shrimps soaked in the mixture. Cover with plastic wrap and refrigerate for 1 hour.

After an hour, discard the marinade.

marination for shrimp fry with coconut milk and spices

2. Place flour in one plate, egg-whites in another with a pinch of salt and in the third place the coconut and breadcrumb mixture (equal portions of both).

Coat the shrimps first in flour, remove excess flour. Dip it in egg white and then coat it with coconut-breadcrumb mixture.

Shrimp coating for deep-frying

3. In a large deep-frying pot, pour enough oil at a depth of 2 inches. Heat at a temperature by testing the oil.

Fry in batches, add coated prawns to hot oil turn side in 2 mins and fry until it changes color or cooked through. Do not overload the pot while frying.

Deep-Fried coconut shrimp recipe | Hungry?! That's what I made!

Serve with any sauce of your choice. We had it with a quick dip of yellow mustard sauce.

Coconut Shrimp Fry

More recipes on Seafood hover on the recipe and click below:

Garlic Shrimp Fry

Prawn Fried Rice Recipe

Squid with Coconut Milk

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If you like my page I am looking forward to hear your views on my recipes ✍ 😇. Wishing you a lovely weekend🌞. Stay Healthy!

August 11, 2017

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Sweet Chilli Prawn Recipe | Chinese stir-fry | by Delicious Sweet aroma

Seafood

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Sweet Chilli Prawns

I know there are many ingredients that include in Sweet Chilli Prawn recipe, but not all are required. You can still prepare this recipe with few sauces like the soya sauce and tomato sauce. They are always in my pantry for delicious stir-fry dishes as these.

This dish is mildly spicy, and in order to find these ingredients, the first place I recommend is your local international food market. The key ingredient for the spice in my recipe is the red-chili paste. It can turn up the heat and can be used for any seafood recipes like fish, prawns, squids etc.

Preparation time: 15 minutes (excluding cleaning prawns)

Cooking time: 25 minutes

Ingredients

Large prawns – 250 g , tips & legs removed

Ginger – 1 inch, finely chopped

Garlic – 2 big. finely chopped

Onions – 1 medium, chopped

Red pepper/Bell pepper – 1, cut into 1 inch

Spring onion (whites & greens) – 1/4 cup, set aside for garnish as well

Pepper powder – 1 tsp

Red chili paste / Red chili powder – 1/2 tsp

Vinegar – 1 tsp

Salt – 1/2 tsp

Tomato sauce – 1 tbsp

Sweet chili sauce – 1 tbsp

Light soya sauce – 2 tbsp

Cornflour mixed in 1/4 cup of water

For Marinade:

Ginger-Garlic paste – 1 tsp

Kashmiri red chili powder – 1 tsp

Salt – 1/2 tsp

Egg – 1

Light soya sauce – 1 tbsp

Cornflour – 3 tbsp

Directions

1. Season the prawns with the ingredients under marinade: ginger-garlic paste, red chili powder, salt, egg, soya sauce and cornflour. Mix and set aside for 15 – 30 mins.

Ingredients for Sweet Chilli Prawn marinade | Delicious Sweet aroma

In the meantime, prepare the rest of the ingredients.

Ingredients for Stir-Fry | Prawn recipe

2. Toss the prawns in a heated pan of olive oil. Stir-fry for 4-5 mins on high until they are lightly brown. Remove from and set aside in a plate.

Pan fry or stir-fry Prawn | Delicious Sweet Aroma

3. In the same pan with 1 tsp of oil. Put ginger and garlic and stir-fry for 1 min on high. Add the onions and fry till it turns translucent. Add red peppers, spring onions, pepper powder. Mix together.

Now, add all the sauces and pastes except for cornflour. Mix together and fry for 2 minutes.

Ingredients for Sweet Chilli Prawn recipe | Delicious

4. Add prawns and cornflour liquid. Reduce heat to medium and stir again gently to coat. Cover and cook for 2-4 minutes keeping an eye.

Stir-fry| Prawn Recipe | Delicious Sweet Aroma

Cornflour liquid for better texture | Sweet chilli Prawn

Garnish with spring onions.

Sweet Chilli Prawn Recipe | Stir-fry | by Delicious Sweet aroma

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For more seafood recipes click below:

Stay Healthy! 🙂

July 11, 2017

Seafood

Fish Fry Chili Paste (Meet-Mirsang)

After all that I have eaten while I was back home, I’m excited to bring back a few recipes to satisfy the cravings of having a delicious, spicy seafood fry.

Fish chili paste is made out of the most common spices that are available in almost every local Indian supermarket. It is popular in the coastal regions of South-India prepared differently in different regions. Chili paste is exactly what it sounds like: the spicy tangy flavor. This recipe is always used in my mom’s kitchen and comes in handy for every fish I want to fry.

Initially, I used to start coating my fish with a paste of chili powder, a pinch of turmeric and salt which had a less intense flavor that got me thinking there was something missing. I then made up my mind and prepared this paste which I should have tried long before, and now everytime I fry my fish with this paste it takes me back home where the aroma of the spices fills the air and spreads the spicy blend to the Olfactory system and the liquid across your palate – Mouth Watering!!

Preparation time: 5 minutes

Appliance required: Blender

Ingredients

Red Kashmiri dry chilies – 32 g / fist full

Black pepper seeds – 1 tsp

Cumin seeds / Jeera seeds – 1/2 tsp

Salt – 1 tsp

Vinegar – 2 tbsp

Turmeric – 1/4 tsp

Directions

1. Prepare the ingredients. Combine all the ingredients in a blender, preferably in a small sized container so as to grind it into a fine paste. Add very little water if its very dry.

2. Grind into a thick fine paste. Transfer it into 200 ml or 200 g glass jar. Store it in the fridge.

3. Marinate 1 tbsp of chili paste on fish, either whole fish or pieces. You can adjust the amount of paste based on your spice level. Sprinkle just a pinch of salt over fish since the paste already contains some amount of salt.

Fish Chilli Paste/Meet-Mirsang | Mangalore recipes | Delicious Sweet Aroma

4. Let it sit for a couple of minutes, longer the better. Shallow fry the fish in a pan.

You can fry any lean fish which are available in wide varieties. Fish that are commonly fried with this paste:

Mackerel (Bangude)

Sardine (Tarle, Boothay)

Ladyfish (Kane)

Pompfret (Maanji)

King Fish / Seer ( Surmai, Anjal) : Pic below (EDIT)

Fish fry | King fish | Delicious Sweet Aroma

Coat each fish piece with the chili paste

Sprinkle some semolina on either sides so they dont stick to the pan when frying

Pan-Fried King Fish | Fish fry paste recipe | Delicious Sweet Aroma

Recipes with chilli paste click below:

> Sweet Chilli Prawn

Check out my other recipes from Mangalore

Chicken Curry Recipe / Kori Rotti

Egg Puffs

Mangalorean Pancake with Pandan

Jackfruit fritters

Patholi (Mangalorean Recipe) or Sweet Rice Dumplings Steamed with Turmeric Leaves

Goli Baje / Mangalore Bajji / Mangalore Bonda

For updates visit my facebook page –> https://www.facebook.com/delicioussweetaroma/

or subscribe here on my home page –> www.delicioussweetaroma.com

Stay Healthy! 🙂

June 6, 2017

3 Comments

Prawn curry | Coconut milk | Recipes with prawn

Seafood

0

Prawn with Coconut Milk

I’m so glad to be posting again. My first post of the year with fresh white prawns, all time favorite!

I prepare prawns with coconut milk quiet often, so I don’t have to spend a lot of time in the kitchen. It’s goes well with rice , bread or rice pancakes which I have posted earlier. If you can find fresh prawns at your local stores it’s a must try recipe with coconut milk. From my previous experience frozen prawns do not give a flavored taste as much as the fresh prawns do. I made use of a spice powder called Chicken sukka powder, believe me, this recipe tastes delicious with this ingredient. Even if you don’t have it you can substitute it with fish curry powder or any prawn spice powder. It’s available at the Asian stores if you have trouble finding.

Happy New Year! 🙂 🙂

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 6 servings

Ingredients

Ghee or vegetable oil – 2 tbsp

White fresh prawns – 325 g, deshell deveined

Onions – 1 medium, chopped

Ginger-Garlic paste – 1 tsp

Potatoes – 4 small/2 medium, peeled & chopped

Green chili – 1

Tomatoes – 1 large, chopped

Chicken Sukka powder – 1 1/2 tbsp (trust me!)

Fish curry powder – 1 tsp

Coconut powder / Milk – 50 g powder or 3/4 cup milk (powder mixed in 1 cup water until dissolved)

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt

Coriander leaves for garnish

Directions

1. To the deshelled prawns sprinkle salt and set aside.

fresh white prawns

2. Heat a large deep container with ghee or oil on medium heat. Add onions. Fry until translucent or lightly brown. Add ginger-garlic paste. Stir fry for a couple of seconds.

onions

onions, ginger-garlic

3. Add green chili and potatoes. Stir fry for a minute. Add tomatoes, 1/4 tsp salt, mix and cover. Let the tomatoes get mushy, stir frequently so it doesn’t get burnt.

onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

4. Next, add chicken powder, fish powder. Mix well and stir fry for a minute.

Chicken sukka powder for prawn curry

masala for the prawn curry

5. Pour coconut milk, 2 cups of water and salt. Mix. Add coriander, cumin and turmeric powder.

coconut milk added to the masala

6. Cover and cook till it boils. Check if potatoes are cooked by piercing a fork. Check salt. If necessary add more salt.

7. Add prawns. Mix and cook until it boils. Switch off the heat. Garnish with chopped coriander leaves.

fresh prawn with coconut milk & spices

Prawn curry

Stay Healthy!

January 9, 2017

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Fried Rice | Prawn recipe | Delicious Sweet Aroma

Rice Recipes

0

Prawn Fried Rice Recipe

A quick and easy one pot rice recipe is the Fried Rice. I picked up this recipe from my sis-in-law back then when I used to visit them in a countryside. This is almost exactly her recipe.

It is a great way to use left over rice or prepare it quickly for many servings.

Preparation time: 15 minutes

Cooking time: 20 minutes (plus cooking rice 20 mins)

Ingredients

Oil – Vegetable/Olive

Vegetables:

Green bell pepper – 1

Red bell pepper – 1

Green beans – 1/2 cup

Carrots – 1/2 cup

For the rice:

Cooked rice – 1 cup, (I used freshly cooked rice, you can also use left-over rice)

Ground black pepper – 1 tsp

Sweet chili sauce – 2 tbsp

Chicken stock – 1 cube, mixed in warm water

Spring onion – 1/2 cup, chopped

Prawns – 1 cup, whole or halved (I cut them into halves)

pepper powder – pinch (for prawn)

Red chili powder – pinch (for prawn)

Egg – 2, lightly beaten with addition of a pinch of salt

Salt

Directions

1. Cut the ingredients into uniform size for an easy stir-fry. Set them aside.

bell-pepper

green beans, carrots

prawns

2. Heat a wok or deep pan with 1 tsp of oil.Swirl the pan to coat the pan evenly. To determine the wok is hot enough flick droplets of water, they will evaporate in a matter of seconds (make sure not to overheat). Now, its ready to stir-fry the ingredients.

3. Stir Fry:

Add the beaten eggs, stir-fry and scramble using a wooden spatula for 1- 2 minutes. Transfer it on a large plate.

eggs

Then add the carrots and green beans. Fry till tender crisp, for couple of minutes (I fried this separately as it takes longer time to be crispy-tender). Transfer into the same plate containing eggs.

Then, stir-fry peppers until tender crisp. Transfer to the plate.

Do the same for prawns, add 1/4 tsp salt, pepper powder, red chili powder, stir-fry on high till it turns slightly brown. Set it aside in the plate.

Prawn stir-fry

prawn, bell-pepper, green beans, carrots, egg

Stir-fry mixture

4. Heat the wok with 1 tbsp oil, set it on low heat. Add a little portion of the above stir-fry mixture and a slight portion of cooked rice, 1 tbsp sweet chili sauce, add half of the stock . Mix lightly.

.

Chicken stock

Then with rest of stir-fried mixture, rest of the rice add remaining stock . Mix to combine everything.

Fried Rice

Garnish with spring onion.

fig5_img_2501

5. Serve hot. Can be served with sweet chili sauce.

Fried Rice

Note:

*For left over cold rice, add 1 tbsp oil, stir through to split the rice grains for a couple of minutes until heated. Add the stir-fried mixture and follow the steps as mentioned ion step 4.

*If you do not have let over rice. Prepare an hour in advance and spread it over a pan or refrigerate to cool faster.

Stay Healthy!

September 30, 2016

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Category: Seafood

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

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Directions

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Ingredients

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Ingredients

Directions

Ingredients

Oil – Vegetable/Olive

Vegetables:

Green bell pepper – 1

Red bell pepper – 1

Green beans – 1/2 cup

Carrots – 1/2 cup

For the rice:

Cooked rice – 1 cup, (I used freshly cooked rice, you can also use left-over rice)

Ground black pepper – 1 tsp

Sweet chili sauce – 2 tbsp

Chicken stock – 1 cube, mixed in warm water

Spring onion – 1/2 cup, chopped

Prawns – 1 cup, whole or halved (I cut them into halves)

pepper powder – pinch (for prawn)

Red chili powder – pinch (for prawn)

Egg – 2, lightly beaten with addition of a pinch of salt

Salt

Directions

1. Cut the ingredients into uniform size for an easy stir-fry. Set them aside.

2. Heat a wok or deep pan with 1 tsp of oil.Swirl the pan to coat the pan evenly. To determine the wok is hot enough flick droplets of water, they will evaporate in a matter of seconds (make sure not to overheat). Now, its ready to stir-fry the ingredients.

3. Stir Fry:

Add the beaten eggs, stir-fry and scramble using a wooden spatula for 1- 2 minutes. Transfer it on a large plate.

Then add the carrots and green beans. Fry till tender crisp, for couple of minutes (I fried this separately as it takes longer time to be crispy-tender). Transfer into the same plate containing eggs.

Then, stir-fry peppers until tender crisp. Transfer to the plate.

Do the same for prawns, add 1/4 tsp salt, pepper powder, red chili powder, stir-fry on high till it turns slightly brown. Set it aside in the plate.

4. Heat the wok with 1 tbsp oil, set it on low heat. Add a little portion of the above stir-fry mixture and a slight portion of cooked rice, 1 tbsp sweet chili sauce, add half of the stock . Mix lightly.

.

Then with rest of stir-fried mixture, rest of the rice add remaining stock . Mix to combine everything.

Garnish with spring onion.

5. Serve hot. Can be served with sweet chili sauce.

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