Spicy and crispy semolina coated pan seared Salmon

This goan style spicy and crispy fish is best served with fish curry and steamed rice. This fish fry can be made with any kind of fish.

Serving size :2
Total Preparation time :20 mins
Cooking time : 8-10 mins

Ingredients :

4 pieces of salmon fillets washed, and cleaned
1/4 tsp turmeric powder
1 tsp chili powder
1 tspn paprika (optional for color)
1/4 tsp black pepper powder
1 tspn fresh garlic paste
1 tspn lime juice
1/2 tspn cumin powder
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the salmon pieces in the spices, lime juice and salt for set aside for 10 mins.
Heat oil in a skillet on medium heat. Roll the fish pieces over the semolina on a plate making sure the fish is well coated. Place the pieces one by one on the heated pan. Fry the pieces evenly on all four side by turning with the help of tongs. Sprinkle some more oil while turning. Cook on medium- high heat till outside layer is crispy and golden brown for about 6-8 mins. Do not burn. Once done, remove these pieces carefully on a serving plate and serve with freshly sliced onion rings and lemon wedges.

Tip :
You could add garam masala, and coriander powder to the spices
Other variations of marinating the same are using vinegar and tamarind

Ginger garlic shrimp stir fry

This chinese mild spicy garlic shrimp shrimp stir fry is easy to prepare and ready in minutes. Best served with jasmine/fried rice or over noodles.

Serving size: 4

Total preparation time: 25 mins 

Cooking time: 8 mins 

Ingredients:

For the marination:

15 headless, skinned, cleaned and washed shrimps

1 tspn fresh garlic paste

1/2 ginger paste

1 tspn soya sauce

1 tspn rice vinegar

1 tspn black pepper powder
1 tsp chilli Powder

1 tspn corn flour

1 tspn salt

For the stir fry :

4 greens onions chopped ( separate the green part) 

6-7 garlic cloves minced

1/2 inch ginger, grated.

2 tspn dark soya sauce 

1 tspn paprika

1 tbspn sesame oil

For garnish:
1/2 tspn lemon zest
1 tspn chopped coriander leaves

Method:

Marinate the shrimp with the listed marination ingredients for 20 mins under refrigeration. Heat oil in a wok, sauté the garlic, ginger for 1 mins on high heat. Mix in the white onion and saute for 30 seconds. Add the marinated shrimp to the wok along with the residual marinade. Stir fry on medium to high heat for 3- 4 mins till shrimps are tender. Sprinkle some paprika over the shrimp. Once the shrimp are cooked, turn off the heat and top with the chopped green onion. Served garnished with lemon zest and chopped coriander leaves. 

Tips :
Adding corn flour to the marinade makes the spices and the sauces stick to the shrimp.
Adding paprika while stir frying gives good color to the shrimp.

Use fresh garlic for this recipe

Use a heavy bottom pan to avoid the thick sauce from sticking to the bottom while cooking on high heat.

Do not overcook the shrimp

Separate the green onion part from the white onion and do not saute the onion for a long time. Green onion part should not be cooked and only added at the end for a steamed cripsy tender flavor.

Bell pepper and shrimp stir fry

Serving size : 4
Total preparation time : 10 mins
Cooking time : 10 mins


Ingredients :
For marination :
15 shrimps, headless, washed, and cleaned
1 tspn paprika
1tspn freshly ground black pepper powder
1 tspn salt
1 tspn apple cider vinegar
1 tspn ginger garlic paste

For stir fry :
1.5 tspn olive oil
1 cup sliced green bell pepper
1/2 cup sliced white onion
1 cup tomato puree
4-5 garlic cloves, minced
1/2 tspn ginger paste

For garnish
1 tspn freshly chopped parsley /basil leaves

Method:
Heat oil in a pan on medium heat, Saute the ginger and garlic. Add the onion and saute for 1 min with salt till transparent. Add the tomato puree and cook covered for 5 mins on low heat. Stir at intervals and cook till the mixture is thick and saucy. Now turn the heat to medium - high and add the marinated shrimp. Stir fry for about 2 mins till shrimp are tender. Add the bell peppers and cook on high heat for about 2 mins till the bell peppers are tender and the shrimp are fully cooked. Mix well and turn off the heat. Serve hot as a side garnished with parsley/ basil leaves.

Tip :
You could add cumin powder for extra flavor.
You could skip the parsley and make it indianized adding garam masala or chinese adding soya sauce for alternative flavor.
The mix of onions and bell peppers should be equal to the quantity of the shrimps
Do not overcook the shrimp or it will taste rubbery.

Egg drop masala

Serving size : 4

Total preparation time : 5 mins 

Total cooking time : 30 mins

Ingredients :

2 medium sized onions, finely chopped 

2 large tomatoes, finely chopped 

2 jalapeños or 3 thai green chilies finely chopped

2 inch fresh ginger grated

8 garlic cloves finely chopped

2 tbspn oil 

Salt to taste 

3 tbspn water

1/2 cup coconut milk 

8 whole raw eggs 

1/2 cup fresh coriander leaves chopped 

1.5 tsp cumin seeds

1 tspn Everest garam masala

1/4 tspn black pepper powder

1 tspn coriander powder

1/2 tspn cumin powder

1/2 tspn cinnamon powder

1.5 tbspn paprika powder/ Kashmiri Degi mirch powder 

Method : 

Heat oil in large heavy bottom broad saucepan. Add cumin seeds and let them splatter. Add green chilies and ginger garlic. Once fried, add onions and little salt only for onions. Fry onions till golden brown and add tomatoes. Cook till tender. Add all the spice powders and cook covered on medium heat for 2 mins. Stir and add 3 tbspn water and cook covered on high eat for another 3 minutes till spices are well cooked making sure it doesn't get burnt at the bottom. Add coconut milk and simmer for another 2 minutes. Now on low heat, break the eggs one by one into the spice mix making sure the egg yolks are separated and not on top of each other. Once all eggs are added, sprinkle some salt over the eggs and immediately cover without stirring or disturbing the eggs. Simmer covered for 5 minutes. Top it with coriander leaves and cook covered for another 2 minutes. Take the spoon and carefully try to scoop each and every egg making sure it's not stuck at the bottom,and properly cook,  do not press/ stir but carefully try to separate all the eggs. Once all eggs are cooked, serve hot over steamed rice or with Phulkas. 

Methi Murg/ Fenugreek chicken drumsticks

Serving size :4-5

Cooking time : 30 mins.
Total preparation time : 60 mins
Marinade Time : 4-8 hours.

Ingredients :

For the marinade:

6 skinless chicken drumsticks

1 tbspn sour cream

2 tbspn yogurt

1 tspn oil 

1 tspn turmeric

1 tspn Reshampatti red chilli powder

1 tspn roasted coriander cumin powder

1 tspn home made garam masala

1 tspn salt 

2 tbspn kasoori methi 

For the fried masala paste : 

1 tbspn oil 

2 bay leaves

1 tspn shahi jeera

1 tbspn paprika/ Kashmiri red chilli powder 

2 purple onions finely chopped

2 small ripe tomatoes finely chopped

7 cloves of garlic finely chopped

1 inch ginger finely chopped

1-1.5 cups kasoori methi leaves

1 cup water.

Salt to taste

Method :
Marinade the chicken overnight or atleast for 4 hours. Heat oil in a wide saucepan and temper with shahi jeera and bay leaves. Sauté the ginger, garlic and onion one by one. Once transparent add the tomatoes, turmeric and salt  and simmer for 15mins on low heat  stiring at intervals till saucy. Grind this into a purée and set aside. Now in the same pan add more oil, and cook the marinated chicken along with the methi leaves for 5mins. Once the chicken is tender and oil starts to leave  the sides, mix in the masala paste and simmer for another 5mins. Add water if required to make a thick gravy. Stir in intervals and simmer for another 2 mins. Serve hot with roti/ Phulkas or garlic naan.