8-9 medium sized fish fillet, washed
1 1/2 tbsp ginger-garlic paste
juice of one lemon
pinch cumin pwd
large pinch coriander powder
pinch turmeric pwd
1 1/2 tsps red chilli pwd
salt to taste
1 1/4 tbsps oil
few curry leaves

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How to make Vanjaram Vepudu:

. Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat     dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts.

. Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium       flame.

. Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.

. Serve hot with onion rings and lemon wedges.



For Marinade:

400 to 500 grams or 1 lb fish
¾ tsp ginger garlic paste (1 tsp if using many small pieces)
1 small tomato chopped finely(optional)
½ tsp red chili powder
¼ to ½ tsp biryani masala or garam masala
⅛ tsp turmeric
1 ½ tbsp. lemon juice
Salt as needed

Biriyani gravy ingredients:

2.5 to 3 tbsp. oil
¾ cup onions thinly sliced and layers separated
1 bay leaf
1 star anise/ biryani flower
3 green cardamoms / elaichi
1 small cinnamon stick
4 to 6 cloves
½ tsp shahi jeera
1 small strand of mace
1 ¼ tsp ginger garlic paste
¾ to 1 tsp biryani masala powder
½ tsp coriander powder
½ tsp red chili powder
¾ cup yogurt/curd(semi thick) or coconut milk
1 tsp kewra water
handful of mint/pudina, coriander leaves
pinch of saffrom
2 tbsp. milk
salt as needed

for biryani rice:

1 ½ cups basmathi rice
salt as needed

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How to make fish biryani:

. Soak saffron in warm milk. set aside.
. Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.
. Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.
. Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.
. Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.
to the same pan, add spices and fry them.
. add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.
. Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.
. Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.
. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.
. Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.
. Allow fish biryani to rest for about 15 minutes before serving.







1 dozen, 1″ thick pieces of fish (any fish with firm white flesh)
7-8 dry red chillies
Golf-ball sized lump of tamarind (soak in 2 cups hot water)
2 tbsps coriander powder
1 tsp turmeric powder
1 small coconut grated
2 cups coconut milk
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp fenugreek seeds
8-10 curry leaves
2 green chillies
2 medium-sized onions ground to a paste
1 large tomato chopped fine
1 tbsp garlic paste
1/2 tsp freshly ground pepper
1/2 tsp cumin powder

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How to make fish curry:

. Use a mortar and pestle to pound the dry red chillies into a coarse paste with a teaspoon of water.
. Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.
. Mix the red chilli paste and tamarind juice with the coriander and turmeric powders and salt to taste. Also add the grated coconut and half the coconut milk. Mix well.
. Put the pieces of fish in a large, flat dish and pour the above mixture over it to cover. Make sure all the pieces are coated. Marinate for 3 hours.
. Heat the cooking oil in a deep pan, on a medium flame till hot. Add the curry leaves, fenugreek seeds, green chillies. Fry till spluttering stops.
. Now add half the onion paste. Fry till the onion begins to brown very slightly.
. Add the chopped tomato. Fry till the masala starts to release its oil and turn darker. Stir frequently while frying.
. Now add the fish marinade and stir. Bring to a boil (on medium heat). Add the remaining onion paste, the garlic paste, pepper, cumin and remaining coconut milk.
. Simmer and cook till oil begins to appear on top of the gravy. Add the pieces of fish now and cook till done. If stirring, do so very gently to avoid breaking the pieces of fish.
. Turn off heat and serve South Indian Fish Curry with plain boiled rice.







400 to 500 grams fish
1 tsp pepper corn (I used 1.5 tsp)
½ tsp saunf/ fennel seeds
2 sprigs curry leaves
1 tsp ginger garlic paste
1 to 2 green chilies slit and chopped
1 to 2 tbsp oil or ghee (ghee tastes best)
½ to ¾ tsp garam masala (optional)


1 tbsp lemon juice
¼ tsp turmeric
½ tsp red chilli powder
Salt as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make fish roast recipe:

. Marinate fish with marination ingredients.
. Powder together fennel seeds and pepper corn.
. Heat a wide pan with ghee or oil.
. Add ginger garlic paste, chilies and fry until the raw smell goes off.
. Spread the oil well in the kadai. Place the fish pieces.
. Fry them on both the sides for 2 to 3 mins.
. Sprinkle half of the pepper and saunf powder evenly. Add curry leaves.
. Flip them and sprinkle the rest of the powder. Fry until done. You can adjust salt now, if needed add more. If using garam masala powder you can sprinkle now.




Chicken – 500 gms
Onions – 2(finely chopped)
Tomato – 1 1/2 (chopped/pureed)
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Turmeric – ½ tsp
Chilli powder – 2 tsp.
Garam masala powder – 1 tsp
Methi dana (fenugreek seeds) – 1 tsp
Cream – ½ cup
Capsicum – (cubed)
Onion -1 (cubed)
Red chillies -2 whole
Lemon juice – 1 tsp
Coriander leaves – for garnish
Salt – to taste

How to make chicken tawa recipe:

. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
. Add chopped onion and sauté it.
. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
. Then add chicken, cream, lemon juice and let the chicken cook.
. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
. Chicken tawa is ready to be served.







Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi – 1/2 tsp + 1/2 tsp
Fresh Cream – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp

How to make Butter Chicken Recie:
. Wash the chicken and cut it into 1 inch thick cubes.
. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
. When all these are nicely sauteed, remove from stove and let it cool a bit.
. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
. Add the heavy cream, mix everything and let it simmer for few minutes.
. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.



butter chicken



8-10 tiger prawn head

10 cups water

2 tsp red chilli

2 tsp turmeric powder

Salt to taste

Marination of prawns:

8-10 tiger prawns

1 1/2 tsp garlic paste

3/4 tsp ginger paste

1/2 tsp turmeric powder

3/4 tsp chilli powder

2-3 tsp vegetable oil

For the pulao masala:

3/4 cup vegetable oil

8-9 green cardamoms

2 cinnamon sticks

10 cloves

4 medium onions, chopped

3 green chillies, chopped

2 1/2 tsp garlic paste

2 1/2 tsp ginger paste

3/4 tsp turmeric powder

1 Tbsp coriander powder

3-4 tomatoes, chopped

1 cup coconut, grated

Some water

4 cups rice (you can use any rice), washed and soaked for half an hour

6-8 cups prawn stock

1/2 a lime, juice

10-15 mint leaves

Coriander for garnishing

Salt to taste

How to make Prawn Pulao Recipe:

Boil prawn head in water.

Add red chilli, turmeric and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep aside.
For pulao:

Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour.

Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves and saute for a minute.

Now add the aromatics.

Start with the onions and saute till it is light brown.

Add green chillies and cook it again for a while.

Then add garlic paste and ginger paste. Stir well.

Now add the powdered spices.

Add turmeric powder and coriander powder. Mix well

Add the tomatoes and a little bit of water to de-glaze the pan.

Now add the grated coconut, stir for a minute or two.

Toss in the rice and mix well.

Turn up the heat a bit now and add the prawn stock.

Cover and cook till the rice is done to about 80 percent, keep checking the level of the liquid.

Once done, add the marinated prawns and gently mix.

Finish the pulao with a squeeze of lime and some chopped mint leaves. Let it all cook on low heat for a 5-7 minutes.

Garnish with coriander leaves and serve hot.






1/3 cup cornflour
1 tablespoon sea salt
1 tablespoon cracked black pepper
750g green king prawns, peeled, tails intact, deveined
1/4 cup vegetable oil
1/4 cup fresh coriander leaves
1 long red chilli, thinly sliced
1 green onion, thinly sliced

How to make Salt and pepper prawns recipe:
. Combine cornflour, salt and pepper in a large bowl. Add half the prawns. Toss to coat, shaking off excess.

. Heat half the oil in a large, non-stick frying pan over high heat. Cook prawns, stirring, for 3 to 4 minutes or until pink. Repeat with remaining cornflour mixture, prawns and oil.

. Place prawns on a plate. Top with coriander, chilli and onion. Serve.





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