Prawn Olarthiyathu

An age old prawn recipe which will keep everyone licking their plates clean. THis recipe is from K.M. Mathew’a book – Flavours from the spice coast.


Prawns – 1/2 kg

For the masala

Chilli powder – 1 tsp

Coriander Powder  –  1 tsp

Pepper powder – 1/8 tsp

Shallots – 10

Ginger – 2″

Garlic – 10 cloves

Kudampulli – 3 (soaked in water)

Curry Leaves -8 – 10

Water – 1/2 cup

Salt – to taste

Ginger – 1 tsp (julienned)

For the seasoning

Coconut oil – 2 tblsp

Mustard seeds – 1 tsp

Onions – 2 (thinly sliced)

Curry leaves



Make a paste with the chilly powder, Coriander powder, pepper powder, shallots, ginger and garlic. Marinate the prawns with the paste, add kodampulli, curry leaves, ginger, salt and water, cook till prawns are cooked and water has evaporated in an earthen pot.

Heat oil in a pan, Splutter mustard seeds, sliced onions and fry till brown. Add curry leaves, prawns and fry till nice and roasted.



Skillet Gnocchi

I am half Italian, if not by birth by heart. I adore Italian food. I know for a fact that after Chinese cuisine, Italian cuisine is the most popular in India. I have pasta at least twice a week. To break the monotony of dried pasta, I decided to go the gnocchi way. Gnocchi, is an Italian potato and flour pasta. Very simple to make and absolutely tasty. If you want to make Gnocchi at home there are a lot of recipes out there. Here is one.

Uncooked Gnocchi

Uncooked Gnocchi


Olive oil – 2 tblsp

Gnocchi – 200 grams

Onion – 1

Green beans – 8-10

Chicken stock – ¾ cup

Prawns – 100 grams

Pepper – ½  tsp

Salt – ¼ tsp

Parmesan cheese – 1/3 cup grated



Heat 1 tablespoon oil in a large skillet over medium heat. Add gnocchi and cook, stirring often, until golden in spots, 6 to 10 minutes. Transfer to a bowl.

Add the remaining oil and onions to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in green beans and broth. Cover and cook until the beans is just cooked.  Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.

Return the gnocchi to the skillet and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Serve hot.


Bengali Fish curry

Here I have for you another yummy fish curry…I keep updating more and more fish curry recipes because fish is good for health. I want my readers to be healthy, happy always… This is a bengali fish curry from Tanvi of Sinfully Spicy. Thank you Tanvi for such a yummy fish curry, my husband and I loved it.

Here is the first dekho of the fish curry



Fish – ½ Kilo (I used black Bittar)

Turmeric powder – ½ tsp

Mustard oil – 1 tblsp (recommended is mustard oil, but you can use any other oil as well)

Onion – 1 (chopped)

Ginger – 2”peices (chopped)

Garlic – 3-4 (Chopped)

Tomatoes- 2 (chopped)

Chilly powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Dry Mango powder (amchur)- ½ tsp

Kasoori Methi _ 1 tsp (crushed)

Water- as required

Salt – to taste

Coriander leaves – for garnish



Briefly marinate the fish peices with turmeric powder and keep aside for a couple of hpours in the fridge.

In a kadai, add the mustard oil and till it smokes. Reduce heat to medium.Add the onion and sauté till brown. Toss in the garlic and fry for a minute. Add tomatoes, ginger, chilly powder, coriander powder, and turmeric powder. Cook until oil sepearates, (Tanvi’s advice: Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and colour of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown colour.)

Add the fish, with kasoori methi and amchur. Also add salt to taste. Stir around gently so that the fish steaks are coated in the masala. Cover the pan and let the fish cook on low for 5 -8 minutes. (This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly.) When the fish is almost done, add the water and let simmer for another couple of minutes.

When the fish curry is ready, keep it aside for half an hour to let the flavours develop. Garnish with chopped coriander leaves and serve.




Grilled Fish-Indian style

In my never ending quest for healthy eating I have knocked on many doors, one such door was grilled fish. I tried it with minimum seasonings like lime, salt, pepper and a few dry herbs the way firangs make it… didn’t like it. But I liked the fact it was easily made and healthy. So what I did, the next time I bought some salmon fillets and marinated it using normal fish fry masala and grilled it … jackpot…it was yummy.

Enough introduction now over to the recipe…

Grilled Masaldar Fish

Grilled Masaldar Fish


Salmon Fillets – 2

Chilly powder – 2 tsp

Turmeric powder – 1/2 tsp

Ginger and  garlic paste – 1 tsp

Fenugreek powder – 1/4 tsp

Lemon juice – 1 full

Salt – to taste

Fish Sauce/Oyster sauce – 1 tblsp (optional – unhealthy but yummy)

Water – as reqd

image (1)

opaque not transparent


Make a paste with all the ingredients except the fish fillets and marinate it for a minimum of 1/2 an hour.  Bake in an oven at 350F for 10 minutes on each side. Broil for a couple of minutes by keeping the tray as close to the heat source. Flit and repeat the same. You know your fish is cooked when it becomes an opaque white, not pink, not translucent.

Serve with Grilled or steamed vegetables.

Steamed Vegetables

Steamed Vegetables and Prawns (a seperate dinner in itself)

Point to note: There will be dripping (of the masala), if you want to avoid it, not possible, but you can make sure the bottom of your oven will be clean by lining your baking tray with aluminium foil. Once the cooking is done just throw the foil. Simple.


Prawn Pulao

Looking for something that’s quick, tasty, and filling. Like seafood … well then this recipe is for YOU… A quick and easy pulao that is fragrant with spices. Tangy, tasty and yummy… eat it to believe it. It is adapted from here.


Prawns – ½  kg (cleaned- fresh is best, frozen will do too)
Whole Garam masala

List found here

Use the garam masala whole don’t powder it
Onions 3 (finely chopped)
Green Chilly-3 – 4
Ginger Garlic Paste – 1 1/2 tbsp
Tomato – 2 (finely chopped)
Red Chilly powder – 1 tsp +  1 tsp
Mint leaves – 1/2 cup
Coconut Milk 1 1/2 cup
Basmati Rice – 1 1/2 cup
Water – 1 cup + 1/4 cup
Oil – 3 tbsp
Salt – to taste

Prawn Pulao (2)


To make the puloa first we marinate the prawns with the chilly powder and salt. Meanwhile soak the  rice for 1/2 hour and drain. Heat oil, add whole garam masala and sauté it. Add the onions, chilly and saute till translucent. Add the ginger garlic paste, chilly powder and sauté till well mixed. Add the tomatoes, prawns, mint leaves and salt. Add the coconut milk and water. Bring to a boil.
When the mixture boils add the rice. Stir well. Close with a lid and cook on high flame till the water comes to a boil.
Reduce heat to low. Cover with a lid and let cook (appox. 15 minutes on low flame). When you open it. the rice may or may not look wet and totally unappetizing (mine looked like a dunked chicken), not to fret just leave it open for 5 – 10 minutes, you will get separate fluffy grains of rice.
It is yummy and as you can see easy preparation. Great for those mid week NV cravings. It makes a great lunch box material.

I hope you will ALL try it and tell me how it was.

Prawn Pulao (4)


P.S This is the wet and soggy picture the dry rice was much more appetizing looking.

Baked Salmon

What happens when you are getting ready to go home?  You conduct an inventory of the left over stuff in your pantry, plan elaborate menus for the coming week and then forget all about it right? What No!!! Oh!!! you mean its just me … Oh!!!

Well like every time I plan a holiday the last day before I leave there is a flurry of cooking. I try out stuff I have never tried before, juat to finish my kitchen supplies. Some are successful, some are not.

Among the lucky few items that were successful, one is this baked Salmon, another was a paneer tikka (no photos) and a one bowl vanilla cake.

The baked salmon is a result of a fillet of salmon in my freezer and some pesto from a pasta earlier that week. It was good. Because it was good I am sharing the recipe with you.


Salmon – 1 fillet

For the pesto

Coriander leaves – 1/4 cup

Almonds – 4 -5 (blanched)

Green chillies – 2 (seeded if your spice tolerance is too low)

garlic – 1 clove

Lemon juice – 1/2 lemon

Salt – to taste


Finely grind the ingredients listed under pesto to a smooth chutney consistency. Make small cuts in the fish. Marinate it for a minimum of 1/2 hour.

Preheat oven to 350 F. Line a baking tray with aluminium foil. Lightly brush the foil with oil. Lightly means very light.

Place the fish in the tray in the middle rack and bake for 25 – 30 mins. To test the doneness just take apart a small piece of the fish with a fork. If it flakes easy then its done.

Thats it. Its very simple and quite delicious. Not to mention absolutely healthy.

I hope you will all give it a shot.

You can serve it with a side of sautéed vegetables. But as I had too many other dishes I didnt. I will definetly make this again and serve it to you, my beloved readers with a lot of love. Till then this is going to Usha’s Seafood feast 

Tuna fry

I am becoming the comeback girl. Practically every post starts with an apology for being away for so long. What can I say, just one word…vacation. One and a half months in dusty Chennai and rainy Kannur … I had a blastJ. Saw many relatives, ate yummy food, and lazed around a lot… as I said a lovely vacation. I missed my husband coz he couldn’t make it, but loved his welcome home gift. Yummy lunch cooked by him. What more could a girl ask for?

I bring to you a simple fry my husband made for me. Simple and tasty and one that gets ready in no time. A spicy Tuna fry.

Over to the recipe.


Tuna – 2 cans (drained)

Oil – 1 tsp

Mustard seeds – ½ tsp

Onions – 2 (chopped)

Red chilly – 4 – 5 (torn into pieces)

Curry leaves – 1 or 2 strands

Turmeric powder – ½ tsp

Chilly powder – 1 tsp (or according to your taste preference)

Salt – as reqd.


Heat a big frying pan. Add the oil, when hot add the mustard seeds. As the mustard seeds crackle add the onions and ssaute till light pink. Add the red chily and toss in the drained tuna cans. Break it into tiny pieces and fry it till it changes colour. Add the rest of the ingredients and sauté the tuna till done.

Tuna dry fry

That’s it so simple and absolutely tasty.

I have a different version, but that’s a post for another day.

I hope you will like this. You can have this tuna fry with chapathi, or as sandwich filling.

Till we meet again ciao.

This is going to Usha’s Seafood Feast

Seafood feast