Masala Prawns

Ingredients
Prawns - 1/2 kg
Red Chillies - 3 to 4
Garlic - 2 flakes
Cumin - 1/2 tsp
Salt to taste
Vinegar - 1/2 tbsp
Onions - 1
Oil
Method
1. Grind red chillies, garlic, cumin and salt.
2. Apply it to prawns and set aside for half an hour.
3. Heat oil. Add chopped onions, fry well.
4. Add prawns. Cover and cook on slow fire in its own gravy till done. Remove and serve hot.

Fried Fish Curry-Malabari Style

Ingredients
Pomfret - 1/2 kg
Red chillies- 2 no.
Salt to taste
Oil to fry
Onion - 1 no.
Green chillies - 2
Ginger - 1 small piece
Curry leaves -few
Coconut -1 no.
Vinegar - 15 ml
For tadka
Oil
Small red onion - 1 no.
Cloves - 1
Mustard seeds - 1/2 tsp
Method
1. Grind red chillies soaked in water and salt. Apply to the fish and set aside for half an hour.
2. Heat oil and shallow fry the fish.
3. Slice onion, ginger and green chillies.
4. Extract coconut milk and salt to taste.
5. Heat oil. Fry onions till tender. Add fried fish, coconut milk and vinegar.Boil and remove.
6. Heat oil for tempering. Add onions, cloves and mustard seeds. Pour over fish and mix well.

Jinga Cutlets

Ingredients
Large Prawns - 1/2 kg
Onion - 1 no.
Garlic - 3 flakes
Ginger - 1 small piece
Green chillies - 2 no.
Salt to taste
Egg -1 no.
Breadcrumbs to coat
Oil to fry
Method
1. Shell prawns.
2. Grind onion, ginger, garlic, green chillies and salt to fine paste.
3. Apply the paste to prawns. Marinate for half an hour.
4. Dip the prawns in egg one by one and then coat with breadcrumbs ans shallow fry till crisp and brown.

Masala Fried Fish

Ingredients
Pomfret - 1/2 kg
Oil for frying
Masala Ingredients-
Kashmiri red chillies - 2 to 3
Ginger - 1 small piece
Garlic- 2 to 3 flakes
Cumin - 1 tsp
Mustard Seeds - 1/2 tsp
Cinnamon - 1 small piece
Cloves - 2 no.
Peppercorns - 3
Tamarind - 10gm
Onion - 1/2 no.
Salt to taste
Vinegar - 20 ml
Method
1. Wash fish with vinegar.
2. Grind all the spices and stuff in the fish. Keep it aside for 1 hour so that masala sets in the fish.
3. Shallow fry.