Green Masala Prawn Biriyani – ( Spicy Green Masala Base )

 

Hello My dear wonderful readers!

How are you all doing today? I am back with a simple prawn biriyani that is very different in flavour compared to my other biriyani recipes. I do have two other biriyani recipes such as the

Prawn Biriyani and Thalassery Biriyani

Compared to those two this recipe is super easy. Unlike many other kinds of biriyani, this recipe does not use the layering technique. Its mostly a one pot dish and since prawn cooks faster compared to other kinds of meat, this one is a keeper.

The green colour this dish has is from the rich green paste that is made from grinding coriander and mint leaves. The dish can be as spicy as you like. All you have to do is adjust the heat by adding as many green chilies as you may want.

For health reasons, I have used coconut oil in my recipe but you could use ghee / clarified butter for a richer more fragrant dish. Along with a cooling raita and some cut cucumbers, this biriyani is your perfect weekend lunch. If there are left overs, maybe dinner too 🙂 . I usually make a big batch cause then two or some times three meals are sorted!! and no my boys love biriyani and they do not get tired of it. LOL .

Speaking of the boys, the little one is doing much better and every day he picks up a new word and yesterdays word was “Actually”. So he goes “Amma Actually car stuckada ” – Its only after he says these words do I go back and recollect why and when I used those words. It is so funny. Some times the words are in the wrong places and those instances are so so funny. In fact there was this advertisement in the newspaper that had a family, father, mother, sister and brother, sitting together and smiling. So I asked him what he was doing and he replied, “That’s a famileeee ” . I was quiet impressed. So I asked him where is his family and he turned and pointed at the door 😦 That’s when I realized his family i.e., his grandpa and grandma and cousins who were here for the holidays. Well he continued reading the newspaper and he did not say a word about it again.

So now lets get back to the food!!

Ingredients :-

1. Rice – 3 cup ( i used basmati rice )
2. Bay Leaf – 2
3. Cloves – 4
4. Cinnamon – 2 inch stick
5. Cardamom – 5 ( bruised with the back of a spoon)
6. Pepper Corns – 1 tbsp
7. Cumin Seeds – 1 tsp
8. Mint Leaves – 1 cups (packed tightly)
9. Green Chillies – 6 large (adjust to taste)
10. Coriander Leaves – 2 cups (packed tighlty)
11. Ginger – 1 large knob (size of a lime)
12. Garlic – 10 medium size cloves
13. Coconut oil / Ghee – 2 tbsp
14. Prawns – 500 gms ( deveined and cleaned)
15.  Salt to taste
16. Turmeric Powder – 1 tsp
17. Coriander Powder – 2 tsp
18. Garam Masala Powder – 2 heap tsp
19. Water – 5 cups
20. Onions – 2 cups (sliced)
21. Tomato – 1 cup

Instructions :-

1. Wash and soak rice in water for 15 mins
2. During that time in the bowl of your blender add mint leaves + coriander leaves + green chillies + ginger + garlic + cumin seeds and a little water. Blend to form a nice green paste. Make sure that the ginger grinds well and forms a nice thick paste
3. Now in a large heavy bottom pot, heat the oil. Keep the flame on a medium
4. When the oil is hot, add the bay leaves, cloves, cinnamon, pepper and cardamom.
5. Once they begin to release a nice aroma, add the onions and saute till light golden brown
6. Then add the tomatoes. Next add the spice powders, turmeric powder, coriander powder, garam masala powder and give it a good mix
7. Let the mixture cook for 3 mins
8. Then add the green mixture to the pot and cook till you see oil separating from the sides of the masala
9. Now its time to add the prawns. Turn the heat up and cook for 1 min
10. Then add the rice and water. Mix the rice well with the green masala and add salt ( 2 tsp)
11. Cover and cook till the rice is cooked well
12. You can serve this just as is

For garnish – OPTIONAL

1. Heat one 1 tbsp ghee/ coconut oil and deep fry some cashew nut and thinly slices onions
2. You could sprinkle them on the top just before serving

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Chemmeen Theeyal – Prawns cooked in roasted spices and coconut gravy!

Hello my Dear Wonderful Readers!!

This time around I am taking you back to my roots. This recipe has been on my ‘to do’ list for quite sometime now but I honestly haven’t had the time to make it. Simply put, this one is a little tough and time consuming to make and for me this recipe is complex.

But just because I said that, please do not be dissuaded from trying this one out. If you have never tasted authentic Prawn Theeyal from Alapuzha, Kerala then trust me, you have missed out on something really unique. This dish does not use a single drop of oil. All its colour, taste, texture, flavour and aroma is derived from the roasted fresh coconuts. The prawns may also be substituted for fish, vegetables or just potatoes and cashew nuts (with certain minor changes to the recipe)

We Malayalee’s have a way of adding coconuts to everything! It’s actually quiet interesting to note that there is not a single part of the coconut tree that gets wasted! Every part finds a very unique use in our culture. The coconut itself is used in almost every Malayalee recipe, the leaves of the coconut tree are used for thatched roofs and chicken huts, the flowers are used in every Hindu Malayalee wedding, the branches are used for cooking fuel, the list is endless! So when I say, I am going to share a Malayalee dish, 99.9% chances are that there is a coconut or two used in the recipe! LOL

Now another thing with this recipe is that, this dish tastes better the day after it is made. Yes! Somehow the flavour just enhances overnight and by the next day the dish has so much more flavour and tastes divine. The recipe is divided into two, first is the roasted spice coconut and then the main dish. The roasted spiced coconut mixture (Araap) can be made in large batches and stored in the freezer. But remember you have to bring the mixture back to room temperature and then heat it a little bit in order to be used again for the recipe. Also fresh coconuts have to be used throughout the recipe an not the dry dehydrated kinds.

Ingredients for the Araap / the roasted spiced coconut mix

1. Coconut – 1  large (grated fine)
2. Dry Red Chilli – 4- 5
3. Fenugreek Seeds – 4 – 5 seeds
4. Coriander Seeds – 1 tbsp
5. Curry leaves – 10 leaves ( fresh)
6. Shallots – 10 ( cut into three)

Instructions :-

1. In a large kadai, add the coconut and start to fry on low heat. Make sure to stir constantly and on low so that you do not burn the coconut. Roast the coconut evenly till light brown
2. Then add the rest of the ingredients and fry till the coconut is golden brown to a little dark brown
3. At this time you will be able to smell the coconut roast and the spice also emit a wonderful pungent aroma (it takes around 15 – 20 mins, be patient and ensure the heat is on low)
4. At this stage turn off the flame and let the mixture cool down
5. When the mixture is just a little about room temperate, empty into a mix jar and blitz on medium
6. Do not add water to the mixture
7. Open the lid at every one min interval and give contents of the jar a nice stir
8. Finally you will see the mixture begin to become wet! that is because of the oil that comes out of the roasted coconut. This is key to the recipe. Make sure to blitz till you achieve a nice paste-like consistency
9. Your Araap is ready!

Now to assemble the main dish

Ingredients :-

1. Prawns – 1 kg – de shelled, de veined
2. Coconut Pieces – 1 from one coconut ( cut to small rectangles)
3. Green Chilli – 3
4. Tamarind Paste – 3 tbsp
5. Turmeric Powder – 1 tsp
6. Water – 1 cup ( divided into 3)

Instructions :- 

1. Place a khadai / Mann Chatti on medium flame.
2. Then add the turmeric and 1/3rd of the water
3. Once the water is hot add the coconut, green chilli and tamarind paste and bring to a boil
4. Then add the prawns and cook for 5 mins
5. Finally add the Araap to the mixture in the Mann Chatti and add a little more water
6. Cover the pot and let it cook for another 5 mins
7. Now if you see that you do not have enough gravy, add rest of the water and cook for 2 mins
8. You will see the gravy thicken and turn from light yellow to golden dark brown
9. Your Theeyal is ready!
10. Serve with hot rice or crisp dosa 🙂

Prawn Biriyani (Quick Version)

 

 

Ingredients:-

Marinating Prawns:-

1. Prawns – 1 kg
2. Chilli Powder – 1 tsp
3. Pepper Powder – 1 tsp
4. Turmeric Powder – 1/2 tsp
5. Ginger Garlic Paste – 1 tsp
6. Curry Leaves – 5 -6
7. Vinegar – 2 Tbsp
8. Salt – 1tsp

Instructions :-

1. Firstly clean and devein the prawns well. (I take off the head and legs)
2. In a bowl combine all the ingredients apart from the prawns and make a smooth paste. Add a little more vinegar if required
3. Now add prawns and coat the prawns well with the spice mixture. Let it marinate for an hour or more ( I usually do it overnight)

Masala for the Biriyani:-

Ingredients:-

1. Oil – 2tbsp
2. Sha Jeera – 1tsp
3. Onions – 4 (big size) sliced to juliennes
4. Tomato – 3 ( big size) chopped finely
5. Green Chillies – 4 cleaned and chopped
6. Ginger Garlic Paste – 1 tbsp
7. Garam Masala Powder – 1tsp
8. Curry Leaves – 4-5 cleaned and dry
9. Coriander Leaves – one hand full ( stem removed and finely chopped)
10. Mint Leaves – one hand full ( stem removed and finely chopped)
11. Salt – 1 tsp
12. Lime – 1

Instructions:-

1. In a pan, heat oil till hot and then add jeera
2. Once they have roasted well, add onions. As they turn pink add ginger garlic paste and green chillies
3. After 3 mins add chopped tomatoes to the fried onions. Let it cook till onion leaves from the sides of the paste
4. Then add garam masala powder and mint leaves and coriander leaves
5. After a few mins take the masala off the flame and add curry leaves and lime juice from one lime to the masala while hot ( make sure you take the pan off the flame). Reserve for later

Rice for the Biriyani :-

Ingredients :-

1. Rice – 1 cup ( soaked for 30 mins and drained well)
2. Water – 2 cups
3. Salt – 1 tbsp
4. Cinnamon – 1 stick ( 2inch)
5. Cloves – 4
6. Bay Leaf – 1 big
7. Cardamom- 3
8. Black Cardamom – 1
9. Oil – 1 tbsp

Instructions:-

1. In a pot, heat 2 cup of water. Add salt and bring water to a boil.
2. Mean while in a pan, heat oil and add cinnamon, bay leaf, cloves, cardamom and black cardamom.
3. Once the spices have fried well ( the aroma is just amazing at this time) add the soaked and drained rice
4. Fry the rice for 2 – 3 mins
5. Then add these fried spices to the boiling salt water
6. Cover and cook till the rice is cooked 90%. Then transfer the cooked rice to two plates and spread the rice apart on the plate

 

Assembling the Biriyani

Ingredients:-

1. Cashewnuts – one hand full
2. Raisins –  one hand full
3. Onions – 1 big onion ( juliennes)
4. Ghee / Oil – 2 tbsp
5. Fried Prawns
6. Prepared Masala
7. Prepared Rice

Instructions :-

1. In a same pan, heat oil/ ghee and cashew nuts and raisins. Reserve in a plate
2. Then in the same oil fry the onions till nice and caramelized
3. Finally in a big pot, first add one layer or prawns, then add the masala
4. Next add one layer of rice and top it off with the fried cashew nuts and raisins
5. Repeat the step till all the masala, prawn and fried cashew nuts, raisins and onions have been used
6. Now cover this big pot and slow cook the pot for 10 to 20 min ( till the rice is cooked well)

Serve hot with raitha and hot poppadoms 🙂

Enjoy

 

 

 

Netholli Fry / Nethilli Fry/ Anchovies Fry – Kerala Style

 

 

 

 

Hello Everybody! It’s the weekend and I love Fridays!

Fridays for me means, more family time! With my husband and my baby. I get to cook what he likes, I get to see them both playing and having fun.

This time I decided I wanted to make a nice Kerala Style fish fry for our Friday night dinner. So here is the recipe.

Ingredients :-

1. Netholli / Nethilli / Anchovies – 1 kg
2. Chilly Powder – 3 tsp
3. Turmeric Powder – 1 tsp
4. Pepper Powder – 1 tsp ( more if you like it spicy)
5. Coriander Powder – 1 tsp
6. Ginger Garlic Paste –  2 tsp
7. Curry Leaves – 8 – 10 leaves
8. Salt – 1 tsp
9. Vinegar – 3 tbsp
10. Oil – To fry the fish ( I used half a cup)

Instructions :-

1. Firstly clean the fist well. I do not like the head so I cut off the head, take of the scales and clean it well
2. I also use green gram flour to clean my fish ( 5 – 10 times)
3. Finally once your fish is nice and clean, drain out all the water and set it aside
4. Now in another bowl, combine all the other ingredients except the oil
5. Mix to for a nice paste like consistency
6. Now add the cleaned fish to the “masala” paste and rub the masala well into the fish
7. Let the fish marinate for at least 1 hour ( I leave mine over night in the fridge)
8. Once you are ready to cook it ( make sure it is back to room temperature)
9. Heat oil in your kadai ( or deep heavy bottom pot)
10. Once the oil is nice and hot, slowly fry the fish in small batches of 5 -7
11. Once fried set aside on a clean paper napkin
12. Serve hot with freshly cut onions