Prawn Karahi

Prawns are somewhat an aquired taste. When done right, they are succulent, juicy and amazing; but a minute overcooked, they are like rubber.

My version of this prawn karahi is so easy, you'll have all the things at your house already, unless you have to go out to buy prawns, for which fresh works best but you can totally use frozen too. No hard and fast rule to any of my recipes (or so I say :D )

Anyway, this recipe is really easy, you dont have to spend hours in the kitchen to make it, 35-45 minutes tops!

It doesnt get any easier than that!

And the taste...

yum!

Prep Time: 15 minutes

Cooking Time: 35-45 minutes

Serving: 3-4 people

Ingredients:

1/2 kg of Prawns (shelled and deveined)

1 large Onion (chopped)

2 Tomatoes (chopped)

3-4 Green Chilies

3-4 cloves of Garlic

1/2 cup of Yogurt

1 tsp Red Chili Powder

1/2 tsp Crushed Chili Flakes

Salt to taste

1/4 tsp Turmeric Powder

1/4 tsp Garam Masala Powder

1/2 a bunch of Coriander 

Fry Onions till light golden brown. Than add chilies and Garlic.

Cook till fragrant.

Add chopped tomatoes along with all the spices. 

Cook covered on medium heat till the oil comes on top and the tomatoes are done, about 15-20 minutes. 

Keep on checking though, so it doesn't burn. If it starts to look very dry add a hint of water.

Now add beaten Yogurt, mix it up and after a minute dunk in all your prawns.

Cook on high for about 3-4 minutes max. Do not cook for more than that or the prawns will get chewy and rubbery.

Add coriander, Whole green chilies and garam masala on top.

This should go from the stove to the table right away. Dont cook the whole dish beforehand and reheat later, this would result in rubbery prawns.

 If you want to save up on time, make the gravy beforehand and when you're ready to serve just heat up the gravy and than add yogurt and prawns. Cook for 3 minutes and serve!

Enjoy!!

And I leave you with this visual.

Until next time!

Fish Biryani

As you guys may know by now, Biryani is a staple in my in-laws' house.

Its a weekly event.

The handling of fish is a tiniest bit tricky, otherwise this biryani almost follows the same recipe as the Chicken Biryani I make.

Many people complain that the fish smell, even after they wash it with vinegar and salt and whatnot. 

Take my advice, and wash it with just water and cook according to the recipe, you'll see that the fish doesnt smell at all but give off an amazing appetizing aroma. 

For this recipe You'll need:

(For the Marinade)

Fish pieces (I used bone-in King Fish, You can use any fish you like, bone-in or fillet)

Juice of 1 Lemon

1 tsp Ginger Garlic paste

1 tsp Red Chili Powder

(For the Rice)

750 Gram of Rice

1 stick or Cinnamon

3-4 Cloves

3-4 Black peppercorns

1 Black Cardamom

1 Petal of Mace 

1 Star anise

(For the Gravy)

2 Large Onions (sliced)

1 tsp of Ginger Garlic paste

1/2 Bunch of Coriander leaves (makes about 1/3 cup)

1/2 bunch of Mint leaves

2 Tomatoes (chopped)

4-5 Green Chilies

Salt to taste

1 tbsp Red Chili Powder (adjust accordingly)

1/2 tsp of Turmeric powder

1 tsp of Coriander powder

1/2 tsp of All Spice (Garam Masala)

1 tbsp of Fish Biryani Masala (or any biryani Masala) (optional)

1/2 tsp Cumin

1 cup Yogurt

Juice of 1/2 Lemon

(Other Ingredients)

a few Saffron Strands

1 Onion (browned)

1/2 tsp of Cumin

a few drops of yellow food color (optional)

Marinate fish with Lemon juice, Red Chili Powder and Ginger Garlic paste for 30 minutes (or you can leave it for 4-5 hours as well). Up to you.

While that's happening, Boil rice with Cardamom, Cloves, Black pepper corn, Mace and Cinnamon till 2/3 done.

Drain and pour cold water over the rice to prevent further cooking.

Heat oil in a pan, fry fish pieces for 2 minutes each side. (the wingy thing curled up, dont know why :D )

Take out and keep aside.

In the same pan cook Onions and 1 star anise till golden brown (add more oil if needed)

Add Ginger Garlic paste, Coriander and Mint, cook till fragrant.

Add diced Tomatoes.

and all the spices.

I added 1 tbsp of Fish Biryani Masala as well. You can add any biryani masala or you can skip this entirely.

Cook till the oil is released and the tomatoes are done.

Add a cup of yogurt. Cook for about 2 minutes more.

Add green chilies and lemon juice. Mix.

Carefully place the fish pieces in the pan. Make sure that your pan is wide enough that the fish does not overlap or you'd break the fish while taking it out.

Cover and leave on low flame for 5-7 minutes.

Soak a few Saffron strands in warm water for 5-10 minutes.

Take the fish out in a plate. keep aside.

Layer rice with the masala. Sprinkle Cumin, Browned onion and Saffron water(with a little yellow food color) on top.

Place the fish on top. Cover and leave of very low flame for 25-30 minutes.

Place a flat Tawa at the bottom to prevent burning.

Take out and serve!

Prawn Biryani

Prawn Biryani is something that we dont make that often because my husband (lets call him J) thinks that prawns smell if not cooked correctly (prawn tempura he loves) and he thinks if its cooked in a gravy or in rice it would smell fishy.

 So usually its either chicken or mutton biryani.

But this week, we planned on making this just to avoid the same old, same old.

This turned out so good, that i think We'd be making it a lot more now !

For the recipe, you'll need:

(For The Marination)

1/2 kg Prawns

juice of 1 Lemon

1 tsp of Red Chili Powder

1 tsp of Ginger Garlic Paste

(For The Rice)

3/4 kg of Rice

1/2 tsp Cumin

a few Cloves

a few Whole Black Pepper

1-2 Black cardamom

1 stick of Cinnamon

(For the Masala)

2 Onions, sliced

1/2 tsp Cloves

1/2 tsp Whole Black Pepper

3-4 Black Cardamom

2 sticks of Cinnamon

1 tsp Ginger Garlic Paste

Half bunch Coriander, chopped

1/2 bunch of Mint

3 Tomatoes, chopped

5-6 Green Chilies, chopped

 1/2 cup of Yogurt

Lemon sliced (optional)

Soak rice for 20 minutes. 

Boil Rice with Cumin, Clove, Whole black pepper, Cinnamon, Black cardamom and Salt till it is 2/3rd done.

Drain and keep aside.

Meanwhile make the masala.

Marinate prawns in Red Chili Powder, Ginger Garlic paste and Lemon juice for about an hour.

Heat oil, add cloves, whole black pepper, cinnamon and black cardamom. cook for 30 seconds till fragrant.

Add mint and coriander. Cook for a minute.

Add sliced onions, cook till light brown. Than add ginger garlic paste, cook for a minute.

Add Tomatoes, Green Chilies, Red chili powder, Coriander powder, Salt and Turmeric. Cook till tomatoes are cooked and the oil seperates.

Add Prawns...

and yogurt together.

 Cook for 3-4 minutes maximum. You dont want to overcook the prawns.

Add sliced lemon at the end.

In the same pot that you cooked the rice, add half the cooked prawn masala, than half the rice, than all the masala, and all the rice as well.

Add Cumin on top, Saffron soaked in warm milk, mint and fried onions.

Put on dam for 10-15 minutes on very low flame.

Serve with vegetable raita.

Enjoy !

Fish Fingers (and a day with VJ Sehrish)

This has been quite an exciting week for me, 

I was asked by Vj Sehrish to join her on her show called 'Girls Republic'

I was ecstatic and nervous and the night before the show I was downright Scared !

It was a first time i was asked to be on TV, and i was really grateful for the opportunity,

I couldn't thank Vj Sehrish enough, she's an amazing person, sweet and so down-to-earth !

Here's a picture of me with Vj Sehrish

...and a cake i made for her :)

Check out more pictures on my page

https://www.facebook.com/Cakesnmorebysidra

Getting down to the recipe now.

My father bought some gorgeous looking fillets of fish a few days back. 

Seeing that beautiful piece of boneless fish, i knew instantly what i wanted to do with it !

(For the record , I've never made fish fingers before)

I didnt really know what ingredients to use, so i just added what i felt would go well with the fish. 

Now i can safely say that this recipe is entirely my own !!

Ingredients :

1 large Fillet of any good Fish

Salt to taste

1 tsp (or to taste) of Red chili powder

1 tsp of Mustard powder

1 1/2 tbsp of soy sauce

Juice of 2 medium sized Lemons

1/2 tsp of Cumin

1 Tbsp of Fish Masala (i used Shaan's)

1/2 tsp of Chinese Salt

1/2 cup of Flour (to coat)

1 or 2 Eggs (for coating)

1/2 cup of Bread Crumbs

2 gorgeous fillets of fish!

(I doubled the recipe)

Cut in Fingers

(Excuse my weird butchering skills!)

Add all the spices. Marinate for at least an hour.

Place flour , bread crumbs and eggs in separate plates.

(season the eggs with salt and pepper)

Coat in flour. Shake off excess...

...than dip in egg...

...than coat in bread crumbs.

Deep fry till golden brown

Serve with Ketchup or Raita.

Yum Yum !

Enjoy!!

Sharing recipe with Thursdays treasures