Prawn Vindaloo

 

Ingredients:

800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)

Grinding:

12 Red Chillies (Kashmiri)

15 Pepper Corns

1/2 Tsp of Cumin Seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

4 green chillies

2 Onions

8 seeds garlic

1 inch ginger

8 cloves

2 sticks cinnamon

1 cup vinegar

Other Ingredients:

400 gms Potatoes peeled and cut into thick round slices

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

 

 

Method:

Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.

Fry the sliced potatoes and then the marinated prawns. Keep aside.

Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.

Crunchy Walnut Salad with Avocado Dressing

Ingredients

1 Cup of Canned Beans

1 Cup of Chopped Capsicum (Red, Yellow, Green)

1 Red Onion (Chopped)

1 Cup Corn

1 Cup Chopped Spring Onion

1 Cup Chopped Lettuce

1 Cup Chopped Parsley

1 Cup Coriander Leaves

1 Tomato Chopped

1 cup Roasted Walnut (in butter)

1 cup Dip Chips ( packet) – any crunchy chips

Dressing:

1 Avocado (Scoop out)

1 Clove Garlic

½ cup Olive oil

Juice of one lemon

Few leaves coriander

½ tsp salt

½ tsp pepper powder

Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.

PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.

Butterfly Garlic Prawns

Ingredients

20 Tiger Prawns (Butterflied)- see video

Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in  refrigerator for 2 to 3 hours or overnight

Butter Garlic Paste

6 tablespoon Butter (salted or unsalted)

1 tsp salt if butter is unsalted

6 cloves garlic – roughly chopped

½ inch ginger – roughly chopped

Few coriander leaves

A little parsley

Above to be ground into paste

Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.

 

Dexter Special “Mixed Haka Noodles”

 

1 Kg of Cooked Noodles (Chinese Supermarket) or Noodle Packets ( to be boiled and drained)

200 gms Round Beans (sliced into strips)

200 gms Carrots (cut into 3 to 4 pieces, julienned-thin long strips)

2 Capsicums (seeded and sliced into strips- lengthwise)

1 Bunch Spring Onions (sliced)

I Cup Boiled Prawns (raw prawns, shelled, deveined, boiled with salt, vinegar, turmeric powder and water).

200 gms Ham (sliced into strips)

200 Gms Chicken Breasts (boiled with salt, vinegar, turmeric powder and water)- sliced into strips when cool.

5 seeds Garlic (sliced)

4 tbsp Soy Sauce

2 tbsp Tomato Sauce

2 Tbsp Chilli Sauce

1 tsp Pepper Powder

2 Eggs (for Omelette- garnishing)

Half cup chilli oil for frying

Chilli Oil

In a pan heat a cup of chilli oil and when hot (not smoking) add two tbsp chilli powder and remove. When cool, drain through a cloth or old handkerchief. Use this oil for frying the noodles and ingredients.

Noodles

Boil water in a vessel. Drop the noodle packets (break the slab of noodles into pieces and drop into water). After 2 to 3 minutes, add 1 tsp of oil (to prevent the noodles from sticking). Cook for a couple of minutes more and then drain the noodles. Pour cold water and drain completely. Allow to cool.

Method:

In a pan heat little oil and then prepare egg omelette. Cut into strips and keep aside for garnishing.

Heat 1 tbsp of chilli oil or any oil and fry the boiled noodles in batches. Remove into a vessel for mixing. Next, heat 1 tbsp of chilli oil or any oil and fry the cut vegetables. Remove into the mixing vessel. Next, heat another tbsp of Chilli oil or any oil and fry the chicken, ham and prawns one by one and add to mixing vessel. Mix all the ingredients and noodles.

Sprinkle Pepper Powder and sauces into the mixture, add the omelette strips and mix well.

Mixed Haka Noodles

Prawns Gassi

 

Ingredients

700 gms (40 to 50)Prawns – Shelled, deveined, washed and drained

Marinate with 1 tsp salt, ¾ tsp Turmeric powder, juice of one lime and place in  refrigerator for 30 minutes

Masala:

7 Kashmiri Chillies

½ tsp pepper corns

½ tsp Fenugreek (methi) seeds

3 tsp coriander seeds

1 tsp cumin seeds

All above to be dry roasted

1 roughly chopped Onion

6 cloves garlic

1 cup fresh scraped coconut

1/2 tsp Turmeric powder

Small ball tamarind

 

For Curry

1 finely chopped Onion

1 tsp red chilli powder

2 sliced green chillies

Few curry leaves (10)

Coriander leaves small bunch

Oil 2 tbsp.

 

 

Method:

Fry the roughly chopped onion in 1 tsp oil till slightly brown. Grind the fried onion along with roasted masala, garlic, turmeric, tamarind, coconut. Use water for grinding. Grind into smooth paste.

In a deep pan or vessel, add oil and fry finely chopped onion. Add 1 tsp salt. Fry till slightly brown and then add curry leaves. Fry till rawness goes. Add red chilli powder and fry for a minute. Add the ground masala till oil oozes out. Add masala water and enough water to form a thickish curry. Add sliced green chillies and boil for 2 minutes. Then add the marinated prawns, mix well and cook for 4 to 5 minutes. Check for salt and vinegar. Garnish with coriander leaves.

This can be had with Neer Dosa (Rice Pancakes) or Appams or Sannas or plain cooked rice.

 

 

Spicy Crunchy Prawns, (Prawns Koliwada)

 

Ingredients

700 gms (35 to 40)Prawns – Shelled, deveined, washed and drained

Make a marinade of the below in a bowl:

1.5 tsp Kashmiri Chilli Powder

1 Tsp Coriander Powder

1 tsp Salt

1 tsp Turmeric Powder

1 tsp garlic paste

1 tsp ginger paste

2 tsp oil

2 tsp lime juice

Mix prawns in above and keep aside for 20 minutes

Add to the above:

½ cup Chick Peas Flour (Gram Flour)

2 tbsp Rice Flour

1 tsp Kashmiri Chilli Powder

½ tsp Salt

2 tbsp Yoghurt

Little water

Mix well to coat the prawns. The batter should not be thin.

In a deep pan, heat sufficient oil to deep fry the prawns. Do not overcrowd the pan. Fry in batches. Fry till the prawns are golden brown. Place the fried prawns on paper towels to absorb oil.

In a serving plate, place the fried prawns on one side to take up 3^rd of the plate. Slice an onion very thin and spread the slices on the ¼ part of the plate. Slice a couple of green chillies and place them on top of the onion slices. Sprinkle pinch of salt and lime juice on the onion and chilli slices. Sprinkle little lime juice on the fried prawns and if you have, sprinkle some chaat masala (powder) on top of the Fried Prawns.

A very good appetizer!! Enjoy!!