Prawns Koliwada (Jhinga Koliwada)

Prawns Koliwada (Jhinga Koliwada)

Serves: 4
Style: North Indian (Punjabi) Non-Vegetarian

400 gram(s) prawns shelled and deveined
2 teaspoon(s) red chilli (kashmiri) powder
1 teaspoon(s) garlic paste
1 teaspoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
1 tablespoon(s) plain flour
salt to taste and a pinch of orange-red color
oil to deep fry
onion slices and lemon wedges to garnish
Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours.
Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp.
Garnish with onion slices and lemon wedges.
TIPS:

The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
Fish slices can be used in place of prawns to give Fish Koliwada.
Serve hot with: a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) and Green Chutney (Hari Chutney)

Fried Fish Amritsari (Tali Machhi Amritsari)

Fried Fish Amritsari (Tali Machhi Amritsari)

Serves: 4
Style: North Indian (Punjabi) Non-Vegetarian

600 gram(s) boneless sole fish or king fish pieces cleaned
1 tablespoon(s) vinegar
1 cup(s) gram flour
2 tablespoon(s) yoghurt
1 egg lightly beaten
1 tablespoon(s) red chilli powder
2 tablespoon(s) garlic paste
2 tablespoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
salt to taste
oil to deep fry
lemon wedges to garnish
Sprinkle a little gram flour, salt and some vinegar on the fish pieces and rub well. Keep aside for 5 minutes and then wash well. Rub in the rest of the vinegar and keep aside for 15 minutes. Remove from the vinegar and pat dry well. It is important that the vinegar is removed from the fish pieces by gently wiping them repeatedly with an absorbent kitchen towel.
In a bowl, mix the rest of the ingredients and rub well on the fish pieces. Marinate for about half an hour.
Heat the oil till it is very hot. Slide in the fish pieces and deep-fry in batches till they are crisp and golden brown in color.
Garnish with lemon wedges.
TIP:

Fish slices can be used in place of boneless fish
Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

Andhra Fish Curry

Andhra Fish Curry

Serves: 4
Cooking time (approx.): 16 minutes
Style: Andhra Non-Vegetarian

500 gram(s) sear fish or any firm flesh white fish cleaned and cut into pieces
1 tablespoon(s) garlic paste
1 tablespoon(s) tamarind paste
1 sprig curry leaves
1 tablespoon(s) lemon juice
2 tablespoon(s) ghee (clarified butter)
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
4 dry red chillies
1 onion(s)
1 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder

Rub the washed fish pieces with some salt, lemon juice and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well. Smear some oil on the onion and roast it on a flame or oven till it is well-browned. Cool and chop. In a pan, dry-roast the grated coconut on low heat till it is brown and aromatic. Cool and grind both to a fine paste along with the other ingredients given above.
Heat the ghee (clarified butter) in a heavy-bottomed pan and add the curry leaves. Add the ground paste and the garlic paste. Fry on medium heat for about 4 minutes or till it is lightly browned and aromatic.
Add the fish pieces, tamarind paste and salt. Stir gently. Cover and cook on low heat for about 12 minutes or till the fish is cooked but firm.
Garnish with finely chopped fresh coriander.
TIP:

Traditionally, ghee is a must for this rich and flavorful recipe. However, it may be replaced by any cooking oil.
Serve hot with: steamed rice and / or warm Lacy Rice and Coconut Pancakes (Appam)