Chemmeen (Prawn) Vada

Prawns – 1.5 cup (Around 20 – 25 large prawns), chopped

Grated coconut – 3/4 cup

Green chilies – 4 – 5, chopped

Pearl onions – 4 – 5, chopped

Ginger – 1/2 inch, chopped

Curry leaves – 10

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Salt – As required to taste

Oil – To deep / shallow fry Coarsely grind all the ingredients together in a grinder till well blended. Wet your palms and take a small portion from the mixture and make cutlets. Shallow fry in hot oil till golden brown on either side. Serve hot.

Chilli Prawns / Shrimp

1. Cleaned prawns/shrimp – 500 gms
2. Plain flour (maida) – 3 tablespoon
   Cornflour – 3 tablespoon
   Crushed Pepper – 1 tablespoon
   Egg white – of 1 egg
   Salt
3. Onion – 1 medium
   Ginger & garlic – 1 tablespoon each, chopped
4. Capsicum – 1 small
5. Spring onion – 1/2 cup chopped
6. Chilli powder – 1 teaspoon
   Crushed pepper – 1/2 tablespoon
7. Soya sauce – 1 tablespoon
   Tomato sauce – 1-2 tablespoon
8. Salt
   Oil

• Mix number 2 ingredients with a little water and make a thick paste.
•  Marinate the prawns in this paste for 20 minutes. 
• Fry the prawns and keep it aside.
•  In the same oil saute ginger,garlic & chopped onion. 
•  When the onion becomes soft add capsicum & spring onion. 
• Saute for 5 minutes & add chilli powder & crushed pepper. 
• Mix well. Add the sauces & salt. 
• Stir for a few minutes and add the fried prawns. 
• Mix well.Cook for some more minutes till it becomes dry. Garnish with spring onion.

Karimeen CuRRY

Karimeen/ Pearl Spot – 1 kg, each cut into half

Kudampuli – 2 pieces 

Shallots – 6 nos

Ginger – 2″ piece, chopped

Garlic – 2 chopped

Green chillies – 6 slit

Curry leaves – 4 sprigs

Turmeric powder – 2 tsp

Chilly powder – 3 tsp

curry leaves

Salt

Water  as required

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Coconut oil – 2 1/2 tbsp

\Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add the spice powders and fry for few seconds.  Then add the thin coconut milk, water and salt to taste.  Mix well, close the lid and allow it to boil.  Open the lid and add the fish pieces  and kudampuli Cover and cook on a medium flame.  When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk.  Switch off the flame before it starts boiling.  Serve it with steamed rice!

Chemmeen/ Prawns Roast

1.Prawns – 1kg

2.Red Chilly powder -2tbsp

3.Kashmiri Chilly powder- 1 tbsp

4.Turmeric powder -1 tsp

5.Green Chilly(slit)-5

6.Ginger chopped -small piece

7.Curry leaves-plenty of

8.Coconut Oil as req.

9.ONioN  Chopped  - 2 nos

9.Salt-to taste

10. Mustard

11 Kodampuli[Malabar Tamarind ]- 2 Nos

12   Coconut Slices - ¼ cup
Take a deep bottomed non stick pan and add prawns,red chilly powder ,turmeric ,slited green chillies , Chopped Onion  ,GInger, Kashmiri chilli powder, Coconut slices & Kodampuli Then add a glass of water in to this and mix well..

Cover the pan and cook in medium heat.
Allow the prawns to cook …Cook it till the prawns becomes dry with masala .There should be no water left… keep it aside

(Check salt and  spice.If u need more  add according  to Your  taste .)

Heat oil in pan  add the mustard  when it pops add the cooked prawns with masala & Curry leaves
Roast In low flame for few minutes  & Serve Hot !!!!!!!

Clam/Kakka Irachi Fry

Clams /Kakka Irachi- 1 cup
Onion – 1 no(chopped)
Ginger-garlic(crushed) – 2 tbsp
Green chillies -4 slit
Chilly powder – 1 tsp
Pepper powder – 1 tsp
Turmeric – 1/4 tsp
garam masala- 1tsp
coconut slices -1/4 cup
Curry leaves – As reqd
Salt – As reqd
Mustard seeds -1tsp
Oil – 2 tbsp
Curry leaves – 3 stems
Clean the clams and cook by adding salt and turmeric powder and keep aside
Heat oil in pan add mustard when they crackle add chopped onions ,green chillies ,ginger garlic ,curry leaves 
When onion becomes transluscent, add all powders and saute well until oil separates.
Then add calms and mix well Close and cook on medium heat until  all masala gets mixed  thoroughly
When its cooked remove from fire and serve with rice...................

EasY PraWn Fry

Prawns - 1 cup

chilly powder -  3 tbsp/as required

turmeric powder -a pinch 

salt to taste curry leaves oil

Clean the shrimp/prawns  .  Marinate with chilly powder and turmeric powder & salt .keep aside for half an hour.

heat oil in pan and add prawns  .Fry till the prawns are done ...add curry leaves to taste better ..........

SerVe HoT!!!!!!

Karimeen/Pearl spot fish Fry

Pearl spot fish cleaned and gashed - 4
Red chilly paste or dry chillies - 10 gm
Turmeric powder - 1/2
Garlic -5 flakes
Ginger paste - 10 gm
Lemon juice - 1 no
Pepper - 1/2 spoon
Small red onion - 5 or 6
Salt - As reqd
Curry leaves - 1 sprig
Oil


Make deep slits on either side and smear some lime juice and keep aside for some time. Mix all the ingredients, except oil, and marinate the fish in this mixture for an hour and refrigerate.
Heat some oil in the skillet and shallow fry the fish on both sides. Decorate with lemon and curry leaves. The karimeen fry is ready to serve.

Clams Masala (Kakka Erachi Masala)

Clams /Kakka Irachi- 1 cup
Onion – 1 no(chopped)
Ginger-garlic(crushed) – 2 tbsp
Green chillies -4 slit
Chilly powder – 1 tsp
Pepper powder – 1 tsp
Turmeric – 1/4 tsp
garam masala- 1tsp
coconut slices -1/4 cup
Curry leaves – As reqd
Salt – As reqd
Mustard seeds -1tsp
Oil – 2 tbsp
Curry leaves – 3 stems
Clean the clams and cook by adding salt and turmeric powder and keep aside
Heat oil in pan add mustard when they crackle add chopped onions ,green chillies ,ginger garlic ,curry leaves 
When onion becomes transluscent, add all powders and saute well until oil separates.
Then add calms and mix well Close and cook on medium heat until  all masala gets mixed  thoroughly
When its cooked remove from fire and serve with rice...................

FisH In BaNaNa LeaF

x

• 1  karimeen cut in one side and cleaned ready for masala stuffing
• 2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp pepper powder
• 1 tsp ginger-garlic paste
• 2 tsp salt
• 1 tsp fried curry leaves
• 1 fried chopped onions
• 1 banana leaf
•  oil
• salt
• 
  
• 
  
• Mix the masala  ,fried curry 
• leaves and fried onion pieces.
• Apply or coat the masala evenly over the and inside it too.
• (pour some oil too)
• Wrap the fish in oil coated banana leaf.
• Heat 1 tbsp oil in a Tawa and place the fish (wrapped in banana leaf) , close the lid and cook  for few mins per side.(till fish fried)
• Garnish with fried onions chopped coriander leaves and fried curry leaves..