Tag Archives: Seafood

Prawn Ghee Roast


Prawn Ghee Roast

Kundapur style

Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of this delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Ingredients

  • 1 Cup prawns (large), shelled
  • 1 tsp. Kashmiri chilli powder
  • 2 tbsp. yogurt
  • 1tsp. tamarind paste
  • Salt
  • 4 tsp. brown (fried) onion paste*
  • 1 tbsp. yogurt for fried onion paste
  • 6 garlic cloves, chopped
  • 1 tbsp. coconut oil
  • 2 tbsp. ghee
  • 1 to 2 sprigs curry leaves

To make Kundapur masala (Roast and grind to a powder)

  • 4 to 6 Kashmiri chillis
  • 1 tbsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. pepper corns
  • 4 flakes garlic
  • OR use 3 tsp. ready Kundapur masala instead of above

       Method

  1. Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
  2. *To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
  3. Clean, shell and devein the prawns. 
  4. Wash, squeeze out all the water. 
  5. Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well.  Marinate for 15 to 30 minutes. 
  6. Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
  7. Add the brown onion paste and sauté for a minute. 
  8. Add the prawns with the marinade and stir fry on high flame till the prawns change colour. 

P.S.: I have cooked a larger quantity in the video, hence it is much more than the recipe quantities.

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

Prawn Biryani


Prawn Biryani

Prawn Biryani

Ingredients

  • 500 gms. Prawns
  • 500 gms. Basmati Rice
  • 3 large onions, sliced
  • 6 green chillies
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 tbsp. ginger garlic paste
  • 1 lemon
  • 1 cup yogurt
  • ½ tsp. turmeric powder
  • 3 tsp. chilli powder (Kashmiri) or to taste
  • Salt
  • 1 ½ tbsp. garam masala
  • 2 tbsp. ghee
  • 1 tsp. saffron
  • ½ cup milk
  • Few drops yellow color
  1. Clean, devien and wash prawns and drain well. Put prawns in a bowl and add the salt, ginger garlic paste, chilli powder, turmeric powder and 1 tbsp. garam masala powder, juice of lemon (reserve the squeezed lemon) and mix well.  Leave aside for 15 minutes.
  2. Then add the yogurt and mix well.  Leave to marinate for 15 to 30 minutes.
  3. Meanwhile wash and soak the rice for 30 minutes.
  4. Take ghee in a deep vessel and fry 1/4 of the mint leaves for five minutes.  Drain and set aside.
  5. Fry the sliced onions till golden brown, remove and set aside.
  6. Soak the saffron in half cup warm milk, add few drops of yellow color.
  7. Bring water to a boil in a separate vessel, add the reserved lemon, salt and the ½ tbsp. of the garam masala powder, 1/4 of the mint leaves to the water.
  8. Then add rice and cook, 3 minutes (after it comes to a boil).
  9. Drain and reserve ½ cup of the rice water. Discard the lemon.
  10. In the same vessel used to fry onions, place the prawns with the marinade, spread the fried onions (reserve 2 tbsp. for garnish), chopped coriander leaves and remaining half of the mint leaves, chopped. Dot with some of the saffron milk.
  11. Then add the rice and press lightly. Sprinkle the reserved rice water. Put the remaining onions, fried mint leaves and the saffron milk over the rice.
  12. Cover tightly with foil, put on the lid and cook on high flame for 5 minutes.
  13. Reduce flame and continue cooking for a further 10 minutes.
  14. Switch off the flame and leave to rest for 10 to 15 minutes.
  15. Serve hot with tomato onion raita.https://cooklikececilia.com/onion-tomato-raita/
Prawn Biryani

The Irresistable Mangalorean Ghee Roast


The ultimate mangalorean ghee roast!

Chicken Ghee Roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. Chicken Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. Chicken ghee roast is pan roasted with spices and generous use of ghee. Source : Wikipedia

I am presenting the Chicken, Mutton (Lamb) and Prawn Ghee roast recipes. Although the spices are similar but there is some variation in the ingredients and preparation for each of the recipes. Click on the title for the recipe –

A typical speciality of the Bunt community made popular at Shetty restaurants, the first time I had ‘Ghee Roast’ was in Mangalore on our last visit about two years ago, at Guthu Restaurant.  We had Kori Roti, King Fish fry and Chicken Ghee Roast. The fiery Chicken Ghee Roast which immediately hit our head on the first morsel and had fire coming out of our ears had our eyes, nose watering and our mouth burning. Although it was exciting, we just could not handle the spice level, with the result we could not enjoy the meal.

The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn, Chicken and Mutton Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of these delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Click on the link for the recipes:-

Chicken Ghee Roast

Mutton Ghee Roast

Prawn Ghee Roast

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