Crab Roast

Crab Roast

This is an aromatic and flavorful recipe of crab which is very easy to prepare and incredibly delicious in taste. Crab roast is one of my favourite recipe among sea foods. Cleaning of crab is a bit difficult process. But this tedious process turns worth when you taste this scrumptious crab roast. Nowadays, cleaned and processed crabs are available in markets.

The love for crab curry was accompanying me since childhood. My grandmother used to prepare this dish more often as her house was in Ernakulam, where they get lot of fresh and fleshy crabs. She also taught me how to eat the crab without wasting a single piece of meat inside.

This recipe of crab can be easily made with the ingredients available in your kitchen itself. There are many recipes for crab using coconut, coconut milk, etc. which will be shared later to you. So, today I have adapted this recipe from my mom and I am sure that it will suite everyone’s taste and make your tastebuds happy.

I had used kudampuli ( also known as kerala tamarind) in this recipe. Kudampuli is commonly used in the kerala and karnataka recipes. If you find difficult to spot kudampuli in your place, you can go with normal tamarind or kokum.

This is a mildly spicy recipe and if you want to make it more spicier, you may adjust the pepper powder accordingly. Checkout this absolutely delicious and unbeatable recipe of crab roast at your home also.

Ingredients :

1. ) Cooking of crab :

  • Crab, cleaned and chopped – 500 g
  • 1″ piece ginger crushed
  • Kudampuli ( Kerala tamarind ) – 2
  • Salt – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Water – 1 glass

2. ) Preparation of masala :

  • Chopped onions – 3
  • Tomato, chopped – 1
  • Green chillies – 2
  • Garlic, crushed – 6 pods
  • Shallots, crushed – 8 to 10
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1 tablespoon
  • Kashmiri chilli powder – 1 tablespoon
  • Pepper powder – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – 3 tablespoon

Method of preparation :

  • Pressure cook the crab by adding crushed ginger, kudampuli, salt and turmeric powder with 1 glass of water
  • Adjust the flame to low, cook the crab for 5 minutes and then switch of the flame
  • Wait for the pressure to release naturally
  • By that time, heat oil in a kadai and add coconut oil
  • Add chopped onions and saute till the onion becomes translucent in colour
  • Now add crushed garlic and shallots to the onion
  • Then add tomato and green chillies
  • When the raw smell is gone, add turmeric powder, coriander powder, kashmiri chilli powder and pepper powder to it and saute properly
  • Next add the cooked crab pieces to the prepared masala
  • Mix well and make sure that the crab pieces gets completely coated with the masala
  • Close the lid and cook in low flame for 5 to 6 minutes
  • Adjust the seasonings as per your taste
  • Switch off the flame and garnish the crab roast with curry leaves
  • Transfer to a serving plate and serve hot with rice, chapatis or appam.

Clam roast | Kakka irachi roast

Kakka irachi roast

The flavour of most food improves with cooking : Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches breakdown into sweeter sugars, tough fibres weaken, textures firm, and excess moisture is driven off. This is not true in the case of shell fish such as clams.

Clam meats are usually found in the coastal areas of India. Clam meats are also known as kakka irachi. This is an easy recipe of kakka or clam, where the kakka is fried along with the spices.

Clam meats which are available in markets are devoid of shells. The only thing you have to take care is to remove the dark matter in the clam by slightly pressing on the clam and expelling it out. Once the dark matter is removed, clean the clam by washing under running water for 3 to 4 times.

Clam meats are rich source of iron, omega 3 and highly nutritious. Clam meats are available in different sizes. The smaller the clams, the tastier will be your dish. Do check the recipe of clam or kakka irachi and try once in your home.

Ingredients :

1.) Cooking of clam meat

  • Clam meat / Kakka irachi, cleaned – 500 g
  • Crushed ginger – 1 inch piece
  • Crushed garlic – 8 pods
  • Pepper powder – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – 1 teaspoon

2.) Frying of clam meat

  • Onion, medium size chopped – 3
  • Green chillies, chopped – 2
  • Turmeric powder – 1/4 teaspoon
  • Kashmiri chilli powder- 2 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala powder- 1 teaspoon
  • Pepper powder- 1 teaspoon
  • Curry leaves – 2 sprig
  • Oil – 3 tablespoon

Method of preparation:

1.) Cooking of clam meat :

  • Wash and clean the clam meat properly
  • Pressure cook the clam by adding ginger, garlic, turmeric powder, pepper powder and salt along with half cup of water
  • Wait for 2 whistles and let the pressure release naturally.

2.) Frying of clam meat :

  • Heat oil in a kadai and add onions to it
  • Add green chillies and saute till the onion becomes translucent
  • Now add turmeric powder, kashmiri chilli powder, coriander powder, garam masala powder and pepper powder to it
  • When the raw smell of the powders are gone completely, add the cooked clam meat to the prepared masala
  • Fry the clam meat in this same kadai till the colour of the clam becomes dark brown
  • Add additional pepper powder and salt, if required
  • Garnish the clam fry with curry leaves
  • Serve hot with rice.

Kerala Fish Curry

Mackerel fish is very common among the seafood lovers. Mackerel fishes are rich in antioxidants and omega-3. This fish belongs to the category of super fish, since it has an impressive 2.6 g of Omega-3 fatty acids per 100 g. Mackerel is one of the healthiest oily fish.

This small fish has a creamy, slightly salty flavour. Sturdy or firm fleshed, it can be used to prepare curries, barbecued or grilled whole.

This is a recipe of Mackerel fish which goes well with boiled rice and tapioca. As mackerel cooks very fast, this tangy curry can be easily prepared. The addition of kudampuli to this curry provides a tangy taste to the curry, so that everyone will definitely love it.

The total preparation time is only 30 minutes, excluding the cutting and cleaning of the mackerel fish. Once the fish is cleaned, you can cut it into two or three pieces. It is better to cook this curry in earthernware to get the complete flavour of curry. The addition of coconut oil in the final stage provides a distinct taste and smell to this curry.

Here is the recipe of simple, easy and delicious kerala Fish Curry. You can also substitute the mackerel fish with any other fish, if it is not available. Then follow the same recipe as below.

Kottayam fish curry

Ingredients :

  • Mackerel – 500 g
  • Coconut oil – 3 tablespoon + 2 teaspoon
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Garlic- 8 pods, finely chopped
  • Ginger – 1 inch piece, chopped
  • Shallots – 15, peeled and thinly sliced
  • Green chillies – 2
  • Curry leaves – 2 sprig
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder – 2 tablespoon
  • Coriander powder- 2 teaspoon
  • Kudampuli, soaked in water – 2
  • Salt – 2 teaspoon, adjust as per your taste
  • Water – 2 cups

Method of preparation :

  • Clean and cut the mackerel by making small slits on the fish
  • Heat oil in a earthernware kadai
  • Sputter mustard seeds and fenugreek seeds
  • Add shallots,ginger,garlic,green chillies and curry leaves to it
  • Add salt and saute well
  • Take a bowl and mix turmeric powder, kashmiri chilli powder and coriander powder
  • Add water to it so that it becomes a paste
  • Once the shallots becomes translucent, add the powder paste to it in low flame
  • Saute this for 5 minutes until the raw smell of the powders are gone completely
  • Now add the kudampuli and water to the kadai
  • Once the water starts boiling, add the fish pieces to it
  • Cook and cover on low or medium flame for 10 minutes
  • You can either swirl the pan or stir slowly, so that the fish pieces are not broken
  • When the fish is cooked, open the kadai and add 1 teaspoon of coconut oil to it
  • Switch off the flame, after some time you can see that the gravy has thickened
  • Serve hot with rice or tapioca.

Grilled Fish

Grilled fish tastes excellent. In grilling the food to be prepared is placed on a grill (barbecue grill) and is cooked by radiating heat.

We need to marinate fish before grilling. TheĀ  fish can be steeped with a rich-tasting “marinade”. This marinade can give an aromatic and flavourful coating to the fish.

White fishes are excellent for grilling. The commonly used fishes are sea bass, halibut, mahi-mahi, escolar, wild cod, etc. Whole fillet or larger pieces of fishes can be used for grilling.

In this recipe, a flavourful paste is prepared and the fish is completely coated with this paste. After coating, the marinated fish is allowed to rest for 30 minutes. After 30 minutes, you can preheat the oven and grill the fish.

Oven grilled fish

Ingredients:

  • Fish – 1 medium size
  • Ginger garlic paste – 1 teaspoon
  • Shallots – 6
  • Curry leaves – 1 sprig
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder- 1.5 teaspoon
  • Pepper powder- 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Salt – 1 teaspoon (adjust as per your taste)
  • Oil – 1 teaspoon

Method of preparation:

  • Wash and clean the fish thoroughly, by putting cuts on it
  • Using a mixer, grind the shallots and curry leaves
  • Take a bowl and then add turmeric powder, kashmiri chilli powder and pepper powder
  • Add ginger garlic paste and grinded shallot paste
  • Add salt and lemon juice also
  • Now, apply this prepared masala over the fish
  • Make sure that the masala is applied inside the cuts and both sides of the fish evenly
  • Marinate the fish and allow it to rest for half hour
  • Brush oil on both sides of the fish and oven plate inorder to avoid sticking of fish
  • Preheat the oven for 10 minutes and then grill the fish for 30 minutes
  • Grill on both sides, until the fish becomes golden brown in colour
  • Garnish the fish using parsley leaves, onion, etc
  • Squeeze a lemon on the top of fish, if you like a tangy taste
  • You can also add your favourite vegetables into the oven pan for grilling along with the fish.

Fish Pie

Ingredients:

  • Fish pieces(boiled with salt and bones removed)- 1/2 kg
  • Oil – 1.5 tbspn
  • Onion finely chopped- 1 large
  • Green chillies chopped- 2
  • Ginger- 1/2 inch,ground to paste
  • Potato-1,boiled and mashed
  • Tomato-1,finely sliced

For the sauce :

  • 2 eggs
  • Milk – 1/2 cup
  • Water – 3/4 cup
  • Butter- 50 gm
  • Flour – 2 tbspn
  • Pepper powder- 1/2 tspn
  • Salt – to taste

Method of preparation:

  • Heat the oil and fry onions,chillies to a light brown colour
  • Add ginger paste and stir for 2 minutes
  • Mix the fish,mashed potatoes and sufficient salt
  • Set aside

Sauce :

  • Melt the butter in a frying pan,sprinkle flour and stir gently
  • Pour the milk and water to it
  • Stir continuously to avoid the formation of lumps
  • Add the beaten egg yolks with a little water,salt and pepper powder to the sauce
  • Mix this sauce with the fish- potato mixture along with the tomatoes
  • Now beat the egg white stiffly and fold them lightly in the mixture
  • Turn it to a pie dish which has been oiled previously
  • Preheat the oven and bake for 25 to 30 minutes
  • Serve hot.

Prawns Roast

Prawns roast is simply an amazing recipe of prawns which is used both as starter as well as side dish for rice. This is a very simple recipe which does not consume our time in the kitchen. Here,the prawns is little juicy. So, everyone will definitely love it.

Prawns Roast

First let’s see the ingredients for this preparation.

Ingredients:

  • Prawns – 500 g
  • Onion – 3 medium
  • Ginger garlic paste – 1 tspn
  • Kashmiri chilli powder- 1 tbspn
  • Turmeric powder- 1/4 tspn
  • Pepper powder – 1/2 tspn
  • Tomato sauce- 1 tspn
  • Salt – as per required
  • Curry leaves

Method of preparation:

  • Wash and clean the prawns properly
  • Marinate the prawns by mixing well with the above ingredients other than onion
  • Let it rest of 20 minutes
  • Take a kadai,add oil and shallow fry the prawns
  • Add onion to it
  • Roast the prawns along with onion
  • Garnish it with curry leaves and serve hot.