Safna's Cook Book

Ingredients Large Prawns - 5 nos Ginger-garlic paste - 2 Tsp Red chili powder - 1 Tsp Hung curd - 2 Tsp Salt - to taste Curry leaves - Few Oil - For Brushing Preparation Add all ingredients in a bowl except oil. Mix well and marinate for at least two hours. Screw the prawns in a skewer, brush with oil and grill in the oven for 15 minutes on both sides or till well done.

Ingredients Prawns - 250 g (cleaned and deveined) Ginger-Garlic paste - 2 tbsp Tandoor masala powder - 1tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Yoghurt - 2 tbsp  Lime juice - 1 tsp Salt - to taste Butter - for spraying before grilling Preparation Add turmeric powder, salt, lime juice to cleaned prawns. Keep this aside for 15 minutes. Mix yoghurt with ginger-garlic paste, tandoor masala, red chilli powder and marinate the prawns with this masala for 2 hours. Screw the prawns in skewer, brush with butter and grill in the oven for 7 minutes on both sides. Serve hot with rice or Appam.

Prawns Gassi is a popular Mangalorean style fish curry cooked in fresh ground coconut with spices. This is a very simple recipe but the taste of this curry is awesome. Mangalorean fish recipes are very famous across India.The star ingredient in this curry is the ground masala which is made with coconut and spices. Try this delicious prawns curry at home!! Ingredients For Marination: Prawns - 250 g Lime juice - 1 1/2 tbsp Turmeric powder - 1 tsp Salt - to taste For the ground masala: Coconut - half of a coconut (grated) Coconut oil - 1 tbsp Fenugreek seeds - 1/4 tsp Cumin seeds - 1 tsp Coriander seeds - 1 1/2 tbsp Pepper corns - 1 tsp Garlic - 5 cloves Onion - 1 no ( finely chopped) Tamarind pulp - 2 tbsp For the curry Masala: Onion - 1 no (finely chopped) Tomato - 1 no ( finely chopped) Ginger - 1/2 inch (finely chopped) Curry leaves - 1 sprig Green chillies - 2 nos (slit in centre) Kashmiri chilli powder - 1 tbsp Oil - 1 tbsp +1/2 tbs...

This is a popular recipe of Kerala which is made by cooking the fish in an earthen pot with spicy masala. The spicy masala is a combination of shallots, green chillies, ginger-garlic paste and spice powders. My hubby's all-time favourite is Paratha with fish curry. When you visit Kerala, don't leave without trying this combination.Try this traditional Kerala fish curry at home!! Ingredients Sardine - 1/2 Kilo Garlic - 1 pod Ginger - 3 small pieces Green chilli - 3 nos Shallots - 10 nos Tomato - 2 nos Tamarind - lemon sized Kashmiri chilli powder - 2 tbsp Turmeric - 1/2 tsp Pepper powder - 1/4 tsp Cumin seed powder - 1/4 tsp Salt - to taste Fenugreek seeds - 1/2 tsp Curry leaves - 2 sprigs Coconut Oil - 2 tbsp Preparation Soak tamarind in little water and extract the pulp. Grind ginger, garlic, shallots, green chillies, curry leaves(1 sprig) to a smooth paste. Take a bowl and add chilli powder, salt, turmeric powder, pepper powder, jeera p...

Ingredients Prawns - 300 g  Red chilli powder - 2 tsp Cumin seed powder - 1/2 tsp Ginger - garlic paste - 2 tbsp Vinegar - 1 tbsp Lemon juice - 1/2 a lemon  Sugar - a pinch Salt - to taste Oil - to aid grilling Preparation Take a mixing bowl and place all ingredients except oil and lemon juice. Mix well to coat the masala all over prawns and keep this to marinate for at least 15 minutes. Soak the bamboo sticks in water to make the skewering easier. Thread three to four prawns on each stick depending upon the sizes of prawns. Take a baking tray and spray with any oil of your choice. Place the skewers on this and grill for 5 minutes on one side. Take this out and turn to grill the second side for 5 minutes. Heat an iron skillet and spray some oil. Place the half grilled prawn skewers on this hot skillet. Allow the masala to get dried by cooking for a minute on both sides. Squeeze on some lemon juice and serve hot with a dip of your choice.

Ingredients Prawns - 500 g Ginger - garlic paste - 1 tbsp Onion - 2 nos Tomato - 1 small Capsicum - 1 Garlic - 5 pods Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1 tbsp Pepper powder - 1 tsp Soya sauce - 1 tsp Tomato sauce - 1 tbsp Red chilli sauce - 1 tsp Coriander leaves - 2 tbsp Oil - 3 tbsp Salt - to taste

This is a special fry with fish coated by a perfect combination of masala. In my home, my mom used to make a chutney with shallots, fried dry chilli, tamarind, curry leaves,salt and coconut oil. You won't believe this, that was the best chutney I ever had in my life. Even now also whenever I go home, I tell her to make this magic chutney. So I thought of combining this magic chutney ingredient with fish and it came out well. Try out this !! Ingredients Mackerel / Ayala - 5 nos Chilli powder - 2 tbsp Turmeric powder - 1 tsp Lemon juice - 1 tsp Ginger garlic paste - 1 tbsp Shallots - 1 cup (finely chopped) Tamarind pulp - 2 tbsp Chilli flakes - 1 tbsp Salt - to taste Coconut oil - for frying Curry leaves - 1 sprig Preparation Clean the fish by keeping the head and making cuts , so that the masala gets into the fish fastly. Marinate fish using chilli powder, turmeric powder, lemon juice, salt, ginger-garlic paste and set it aside for 1 hour. Heat oil i...

This classic Kerala fish curry is cooked in an earthenware pot that is called a “manchatti” in Malayalam.I can cook this curry with such confidence because I grew up having it.You can use any fresh, fleshy fish of your choice to make this dish.The curry tastes best the day after cooking it.Serve it with hot plain boiled rice. It is truly delicious !!