Ingredients:

• Tilapia  Fish – 2 Pieces
• Homemade vegetable Stock – 2.5 Cups
• Homemade marinara Sauce – 1 Cup
• Cilantro – ½ cup – to garnish

Method:

1. In a shallow pan put the vegetable stock and heat it to 160 degrees.
2. Put Cris cross slits on the fish so that it won’t curl up when you put this in hot stock.
3. Now gently slide the fish pieces into the stock and cook it for 8-10 minutes on 160 degrees. Do not over cook the fish. Once it is cooked, take the fish into a plate.
4. In a small sauce pan, heat the marinara sauce.
5. Take a plate and put ½ cup of hot marinara sauce and top it with poached fish and garnish it with cilantro.

Serve it hot.

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Shrimp Fry

Prep Time : 30 Minutes.

Servings: 4 

Ingredients: 

• Shrimp – 1 Lb – medium Sized.
• Ginger-garlic Paste – 1 Tablespoons.
• Turmeric – ¼ Teaspoon
• Red Chillies Powder – 1 Teaspoon
• Clove Powder – ¼ Teaspoon
• Cilantro – Handful
• Salt to taste
• Oil – 4 Tablespoons 

Method:

1. Clean and De vein the shrimp.
2. Put  2 cups of water  in a vessel and bring it to a boil and add  Shrimp with a pinch of salt and let it boil for 2 minutes and drain the water and keep it aside.
3. Take a non-stick pan and put 4 tablespoons of oil and bring it to heat.
4. Add the cooked shrimp and fry them for 3 minutes on medium heat.
5. Add Ginger-garlic paste and fry them till the raw smell goes off. Add turmeric, red chillies powder and clove powder  mix it well.
6. Add Cilantro and mix it well.
7. Adjust  salt. 

Tip: This is a great  side dish for White Rice and Rasam/Sambar combination.

Ingredients:

• Fish – 1 Lb – Cut into Big Pieces
• Tomato – 1 Big – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Green Chilies – 3 – Cut into long lengths.
• Ginger-garlic Paste – 1 Table Spoon
• Turmeric – 1/4 Teaspoon
• Red Chilies Powder – 1 Teaspoon
• Curry Leaves – 1 Stem
• Fish Masala Powder – 1/4 Teaspoon.
• Salt to Taste
• Oil as needed.
• Coriander leaves – Handful
• Tamarind – Small lemon size.

Method:

1. Soak tamarind in 1/2 cup of water and take juice and keep it aside.
2. Take a wide pan and put 4 tablespoons of oil, once the oil is hot, put curry leaves, onion, green chilies and saute it for couple of minutes.
3. Add ginger-garlic paste and fry till the raw smell goes off.
4. Put salt, turmeric, red chili powder, Fish masala powder and mix it once and put the tomato pieces and put the lid on for couple of minutes.
5. Take the lid off and place the Fish pieces gently and add 1/4 cup of water, cover with lid and let it cook for 5 minutes on low heat.
6. Add the Tamarind juice and put the cilantro and cook it for 10 minutes.

Tip: It goes well with white rice and dosa’s.

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – To Taste
• Olive Oil – 1 Tablespoon
• Fennel Seeds – 1/8 Teaspoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 degrees.
2. Take an Aluminium foil and put the fish pieces and put the olive oil mix and put the lemon slices and make a pocket and bake for 20 minutes.

Salad:

• Lettuce – 2 Cups – cut into thin pieces.
• Tomato – 1/4 Cup – Cut into small pieces.
• Cucumber – 1/4 cup – cut into small pieces.
• Carrot – 1/4 Cup – Shred thinly
• Cooked garbanzo beans – 1/4 Cup
• Avocado – 1/2 Cut into small pieces.

For Dressing(Homemade):

• Olive Oil – 2 Tablespoon
• Lime Juice – 2 Tablespoon
• Salt & Pepper – to taste.
• Honey – 1/2 Teaspoon
• Peanut Butter – 1/2 Teaspoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

చాప పులుసు – माछी का खट्टा

Ingredients:

• Fish – 1 lb – Cut into medium size pieces
• Onion – 1 Big – Grind it to Paste.
• Green Chilies – 4 – Cut into long lengths
• Tomato – 1 Big – Cut into Small pieces.
• Ginger-garlic Paste – 2 Tablespoons.
• Turmeric – 1/2 Teaspoon
• Red Chilies Powder – 1 Tablespoon.
• Clove Powder – 1 Pinch
• Tamarind – 1 medium lemon size.
• Salt to taste
• Oil as needed.
• Cilantro – Handful
• Fish Masala – 1/4 Teaspoon
• Raw Coconut – 2 inch piece.

Method:

1. Take a small bowl and put the Fish pieces, 1/4 teaspoon salt, 1/4 teaspoon Turmeric Powder, 1/4 Teaspoon Red Chili Powder, Pinch of Clove Powder, 1/2 teaspoon ginger-garlic paste and mix all this well and marinate fish pieces for 30-60 minutes in the fridge.
2. Soak the tamarind in one cup of water and take the juice off and keep the juice aside.
3. Take a heavy bottom pan and put 4 teaspoons of Oil and shallow fry the fish pieces and keep them aside.
4. Take another wide mouth pan and put 6 tablespoons pf oil and bring it to heat. Put the green chilies and onion paste and fry till all the water goes off from onion paste.
5. Add ginger-garlic paste, coconut paste and fry till the raw smell goes off.
6. Put Turmeric, salt, red chili powder and Fish Masala powder along with Tomato pieces, mix it once and add 1/4 cup of water and put the lid on and cook it for 5 minutes.
7. Take the lid off and add Tamarind Juice and let it cook for 10 minutes.
8. Now gently put the fried fish pieces in one layer and put the cilantro and cook it on low heat for another 10 minutes and keep it aside.

Serve this Fish Curry with Basmati Rice on a plantain leaf. It gives a special aroma.

Have fun with this curry, as my family always had.

For Baked Fish:

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – to taste
• Olive Oil – 1 Table Spoon
• Fennel Seeds – 1/8 Tea Spoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 Degrees
2. Take an Aluminium Foil, put the Fish Pieces and put the Olive Oil, Salt & Pepper and Fennel Seeds and put the Lime Slices and make a pocket .
3. Put it on Baking sheet and bake it for 20 minutes.

For Salad:

Ingredients:

• Lettuce – 2 Cups – Cut into thin Pieces
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Carrot – 1/4 Cup Shred thinly
• Cooked Garbanzo Beans – 1/4 Cup
• Avocado – 1/2 Cut into Small Pieces

For Dressing:

• Olive Oil – 2 Table Spoons
• Lime Juice – 2 Table Spoons
• Salt & Pepper
• Honey – 1/2 Tea spoon
• Peanut Butter – 1/2 Tea Spoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

Ingredients:

• Shrimp – 20 Medium size – cleaned
• Onion – 1 Medium – Cut into pieces
• Green Chilies – 2
• Tomato – 1 Medium – Grind it to Puree
• Coconut Dry – 2 Table Spoon
• Ginger-garlic Paste – 1 Table Spoon
• Clove Powder – 1/4 Tea Spoon
• Poppy seeds – 1/4 Tea Spoon
• Cashews – 4
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/4 Tea Spoon
• Cilantro Leaves – Handful – Cut into tiny pieces
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan and put 2 table spoons of oil and add onion pieces, green chilies, ginger-garlic paste, coconut, poppy seeds, cashews and fry these for 3 minutes and let it cool.
2. In a grinder put the fried onion stuff and make it to a fine paste.
3. Now in the same pan, put 6 table spoons of oil(be little generous with oil) and put the ground paste and fry it till oil separates from the paste.  Add salt, clove powder,turmeric powder, chili powder and shrimp and mix it well.
4. Add Tomato Puree and 1/2 cup of water and put the lid on and let it cook for 10 minutes and when check to see if the curry looks like thick gravy take it off from the heat and put the Cilantro.

You can serve this with Fried Rice, Tories and white Rice.

To make curry look little oily, make sure you were generous when adding oil in step 3.

Ingredients:

• Pumpkin – cut into small pieces
• Rigatoni Pasta – 1/2 Cup
• Milk – 1/4 Cup
• Shrimp – 12 cut into bite pieces
• Nutmeg – 2 pinches
• Red Chili flakes – 1/8 Tea Spoon
• Dry Basil – 1/8 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Bread Crumbs – 1 Tea Spoon
• Parmesan Cheese – 1 Table Spoon
• Parsley – 1 Table Spoon cut into tiny pieces
• Olive Oil – 2-3 Table Spoon
• Salt to Taste

Method:

1. Grind the Pumpkin into Puree and Keep it aside.
2. In a frying pan, put 1/2 table Spoon of oil and put the Shrimp and fry till they look in pink color and put a bit of salt & pepper and keep it aside.
3. Cook the Rigatoni as per the directons on the pack and keep it aside.
4. In a heavy bottom pan put 2 tablespoons of oil and put the dry basil & red chili flakes after a minute.
5. Add ground pumpkin puree, salt, pepper, 2 pinches of nutmeg and bring it to a boil and then add the milk and thin it a bit and let it cook for 10 minutes on medium heat.
6. Add Shrimp & Parsley and cooked Rogatoni and mix it gently.
7. Pre-heat the oven for 350 degrees.
8. Put the Rigatoni mixture in small oven safe bowls and on top put parmesan cheese and bread crumbs and bake it for 20 minutes.

Tips: Serve it hot.  If you are serving this for a party, follow all the steps except the last  two(1 thru 6) a day before and on the party day just bake it before serving.