5 Mackerels (6) or 500 Sardines or 2 Pomfrets
1/2 onion (sliced)
4 seeds garlic
1 inch ginger
1 green chilli
200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)
8 Red Chillies
3/4 tsp turmeric powder
½ Tsp Cumin Seeds
A small ball tamarind
Water if required
½ Onion (Sliced)
Few Curry Leaves
2 tblsp Ghee (clarified butter) or Oil
Salt to taste (1 tsp)
Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.
Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.
That’s it Mackerel Curry.
800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
20 Live Mussels or Frozen Packaged Mussels in half shells
Method for Live Mussels:
Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.
Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.
In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.
Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.
Remove and serve with lemon wedges.
800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)
12 Red Chillies (Kashmiri)
15 Pepper Corns
1/2 Tsp of Cumin Seeds
1/2Tsp Turmeric Powder
1 marble sized Tamarind
4 green chillies
8 seeds garlic
1 inch ginger
2 sticks cinnamon
1 cup vinegar
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
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.
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
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.
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.
1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)
For this Recipe I used Liver and two Hearts.
Cut the liver and heart into small cubes – wash and keep aside
1.5 medium onions
1 inch ginger
6 Green Chillies
6 cloves garlic
All above to be minced or chopped fine
20 Red Chillies
15 Pepper Corns
2 Tbsp. Coriander Seeds
1 Tsp of Cumin Seeds
½ Tsp Turmeric Powder
3 marble sized Tamarind
400 gms Potatoes peeled and cut into small cubes
2 Tbsp. of Ghee or Clarified Butter
1/2 Onion (minced)
3 tbsp vinegar
1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)
Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.
Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.
Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.