Monday, October 8, 2012

Stuffed squid/calamari with prawns

I first had this stuffed calamari at our friend's place in Goa for holiday at one of my friends place.My kids enjoyed this so much so that they were only 3-4 pieces left on the plate.It was really very tasty.So this time when i got this fresh calamaris only one dish came to my mind that is Stuffed calamari.This makes very good party appetizer .Make-ahead appetizers help you relax and enjoy your own party.
  • 10 Medium sized squid
  • 1 cup Chopped prawns
  • 1/2 cup Chopped onion
  • 1 tsp Ginger chopped
  • 1tsp Garlic chopped
  • 1/2tsp Green chillies chopped
  • 1/2tsp Pepper powder
  • 1/2tsp Red chilly powder (optional)
  • 1tbsp chopped coriander leaves
  • 1tsp Worcestershire sauce
  • 3tsp Soya sauce
  • 1tbsp Oil
Cooking Directions

  1. Wash and clean the squid.While cleaning do not discard tentacles,instead chop the head and chop the tentacles into tiny pieces and use it in stuffing along with prawns.
  2. Heat 2tsp of oil ,add chopped onions and saute for a minute.Then add chopped ginger,garlic and green chillies and saute again for 2 mins or till you get nice aroma of garlic and ginger.
  3. Add chilly powder and  chopped coriander leaves ,mix it well.
  4. Now its time to add our chopped prawns and tentacles and mix it well with the masala.
  5. Now add soy and Worcestershire sauce and mix it well and sprinkle some pepper powder and cook on high flame for 2 mins or till the stuffing is dry.
  6. Now check the seasoning and add salt if required( i have used only a pinch of salt as both the sauces contains salt) .
  7. Let it cool completely,then start stuffing each squid with this filling and then secure it with the stuffing stays inside when you stir fry them.
  8. Now heat remaining oil and slowly place the stuffed calamari in the frying pan Let them cook for about 5 Min on one side and then turn them over and cook again for a 10 mins with a lid.
Serve hot as an appetizer

King fish curry without coconut( kerala style)

Kerala style King fish curry without coconut

Kerala fish curry

Amma (mom) just can not live without fish .When i was a kid i used to hate fish as she used to cook fish,every single day. Now its my kids turn,they like only fried fish ... Amma ( mom )is a excellent cook, has got so many konkanis as well as typical Kerala style fish recipes as she hails from a small town called kannur,Kerala.Today i am here with an authentic kerala fish curry without coconut.I like it so much as it is quick and easy to make and my kids love it too as it is not like our usual coconut based curry.This is dish is perfectly balanced with the right amount of spices.In this i have used some kokum to give it that extra punch to the gravy though amma never used kokum/ birinda in her recipe but one of my friend told me her version, so i tried this dish with both kokum/ birinda and tamarind.I have prepared this dish in a earthen pot/matthi kulle which really enhances the taste and the flavour of this dish.
  • 1/2 kg Salmon/ king fish
  • 2 Onion ( chopped )
  • 1 heaped tbsp Chilly powder
  • 2tsp Ginger- ( finely chopped )
  • 5-6 Garlic cloves - ( roughly crushed )
  • 2 Green chilly - ( chopped )
  • 1 Tamarind - marble sized ball
  • 4-5 Kokum
  • 1 spring Curry leaves
  • 1/2tsp Turmeric powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 2 - 3tsp Coconut oil


Cooking Directions
  1. Soak tamarind and Kokum in warm water separately in 1/2 cup of waterfor 10 mins.
  2. Now squeeze all the pulp from the tamarind and discard the residue.
  3. Marinate the fish with turmeric powder,salt, onion,ginger and garlic for 30 Min
  4. Heat heavy bottom kadai / pot with 3tsp of oil.
  5. Add red chilly powder, coriander powder , curry leaves and pour the tamarind pulp and soaked kokum along with water and boil.
  6. Now gently drop the marinated fish into the gravy along with the marinade .
  7. Mix it well with the gravy and cook on medium low flame till done.
  8. Serve hot with red boiled rice.

Kerala fish curry