Tandoori Fish Fry is a delicious way to use Tandoori Marinade. Seafood lovers will love this coastal recipe. It uses the Tandoori marinade in a slightly different method adding some additional coating and instead of being grilled in a tandoor or oven, this Fish is pan fried on one side prior to being broiled under a grill to cook it to flaky perfection!
Stuffed Mussels | Kallumakkaya Nirachathu
Stuffed Mussels | Kallumakkaya Nirachathu – Mussels Stuffed with a ground rice and coconut paste, steamed and then fried. This is one very tasty Malabar Snack. It gives the impression that it is hard to make, when in actuality it is not so difficult at all! In the Malabar region, these are made on special occasions or for special guests. And being such ardent lovers of hospitality, you can be sure these snacks are made quite frequently
‘Kallumakkaya’ is the native word for Mussels. They are also known as ‘Kadukka’. ‘Nirachathu’ translated, means ‘Stuffed’. The dish is also sometimes called ‘Arikadukka’ – ‘Ari’ refers to the rice used for making the stuffing. Although I love it crisp an fried all on its own, some like to use a dipping sauce of some kind. Thousand Island dressing or Tartar Sauce are good choices
Malabar Fish Curry with Coconut Tamarind and Tomato
Kerala is known for its delicious fish and seafood. There are so many varieties of fish curry that are so very delicious. While in many curries, ‘kudampuli’ or gambooge is used, in the Malabar region, most curries only use tamarind as the souring agent. Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so heartwarmingly comforting to eat as well! Served over rice with papad and vegetables or even for breakfast with puttu. For this curry, I love to use the milk pepper (thondan mulaku, ney mulaku (ghee pepper) or sambar chilli). It has the loveliest buttery or milky aroma. It can be replaced with any mild green chilli. The curry is also best made with fish like Seer Fish.
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Brik | Delicious Tunisian Pastry
No No, we are not into eating brick! Brik (بريك) is a famous Tunisian deep fried pastry. This is absolutely scrumptious, if you’ve never tried it before. This version (one of the more popular ones), has a filling of whole egg , seasoned tuna, onion, parsley and capers. Some versions add Harissa to spice things up, but here I use the Tunisian spice mix ‘Tabil’. You might compare it with a samosa, but the filling is entirely different … imagine cutting into the pastry and getting delicious oozilicious egg!! My kids are bonkers for oozy egg yolk, so they adore Brik!
Brik pastry is known as Malsouka ملسوقة or Warka.Brik pastry is a very thin pastry that comes wrapped in cellophane. The thin, round sheets are made by slapping a sticky dough onto a hot non-stick surface in overlapping circles and cooked for a short amount of time.
The tuna filling may be substituted with chicken, or minced meat. I will also be adding the recipe for ‘Swebaa Brik’ – Brik Fingers, soon which is finger sized spring roll shaped pastry with minced meat, egg and cheese filling. Thanks again to my friend Nadege for helping me with My Tunisian recipes.
Enjoy the Video.
Gambooge | Fish Tamarind
Gambooge – Also known as Garcinia gummi-gutta, Garcinia cambogia (a former scientific name), Brindleberry, Kudampuli, Pot Tamarind, Malabar Tamarind or Fish Tamarind. This fruit looks like a small green pumpkin. The ripe fruit is yellow.
Fish Roe Fry | Kerala ‘Palinjeen’ Fry
Fish Roe Fry is a favorite in our house. Whenever I get good fish roe (Fish Eggs), I usually prepare it in this way. Both female fish roe (Hard Roe) and male fish roe (Soft Roe), may be used.. In the picture, I have used only the Hard Roe of King Fish. The roe is cooked in spiced and seasoned coconut milk before frying (scrambling) in coconut oil. Yum!
Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura |
Tempura is the ever popular Japanese Batter Fried Seafood or Vegetable dish that can be served as starters. Tempura Prawns | Crispy Japanese Battered Prawns is without doubt the most popular. So easy to make. The batter is very light and yet so crisp. Tempura must be served immediately. I sometimes marinate the prawns in a little soy sauce and sesame oil first, which I think is not traditional. Key to making a good batter is that It must be very cold (add ice cubes) and it must have some lumps (not super smooth). Consistency, may be adjusted to personal taste though, I like my batter a little thinner. I added more liquid.
Char Kway Teow | Flat Rice Noodles with Prawns
Char Kway Teow is a extremely easy to make street food, that is common in Malaysia, Singapore and Indonesia. I have really liked the versions I have had in Indonesia and Malaysia. This version is a quickie Penang style Char Kway Teow with Prawns.
It is a stir fried noodle dish, using wide, flat and fresh Rice Noodles. I simply love it. The cooking is done in 2 minutes! Traditionally it was sold buy Farmers and Fisherman in the night markets as a way for them to supplement their income. This version contains only prawns, but other meats are used commonly.
Nadan Varal Curry | Bral Fish Curry
This is the Nadan Varal Curry – The country style Bral Fish Curry which is much sought after by so many. Feelings of nostalgia, certainly take over when those who love this fish are served this curry. An authentic method of preparation that has been followed for decades. Varal fish is also known by the names of ‘banded snake head fish or dragon head fish’ .. It is also popular in Thailand and Indonesia.
Baked Salmon with Horseradish Sauce AND Asian Spin
This Baked Salmon with Horseradish Sauce – is a great dinner recipe. If you are like me and always on the look out for new salmon recipes, this one is super quick and full o flavor! Prepared Horseradish Sauce is used along with an Asian inspired treatment, to give you a fast, easy dinner! Just spread on those ingredients and bake! All you need is 8 SIMPLE INGREDIENTS. Serve with Rice, Couscous, Pasta…