foodatarian.com

Ingredients:
5 Bombay duck fish (bombil), washed, cleaned, deboned,
1 cup prawns, washed, deveined and finely chopped,
1 tsp finely chopped garlic,
1 tsp finely chopped ginger,
1/2 tsp red chilli powder,
Salt to taste,
Juice of 1 lemon,
1 egg, beaten,
Oil for frying,
A needle and thread to stitch the stuffed fish.

Method:
Mix lemon juice, salt and pepper and marinate the fish into it. To prepare the stuffing, heat oil in a pan, add ginger and garlic, fry for a minute and add chopped prawns. Add red chilli powder, salt and 1 tsp vinegar/lemon juice and cover and cook till prawns are cooked. Remove from flame.
Flatten each fish, spread little filling in each fish and fold to cover the fish, using a needle and thread stitch the fish to seal it. Heat oil for frying in a kadhai (wok) When all fishes are ready, drop each fish into oil and fry on low-medium flame.

Ingredients:
250gms or 9oz crab meat; boiled,
1/2 cup chopped onion,
2-3 sticks celery,
1/2 tsp chopped garlic,
2 cups fish stock or water,
1/4 cup milk,
1/2 cup cornstarch mixed with water to thicken the soup,
Salt and pepper to taste,
Butter to saute.

Method:
Melt butter in a pan, add onion and celery and let it cook till they are soft. Add garlic, salt and pepper, stock or water, milk and bring to boil. Then add the crab meat, stir in the cornstarch mixture and cook till it thickens. Serve hot.

Ingredients:
2 cups fish of your choice; cut into pieces,
1 cup chopped onions,
2 green chillies,
8-10 curry leaves,
1/2 tsp heeng (asafoetida),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
1 tsp lemon juice,
Coriander leaves to garnish,
Oil,
Water.

Method:
Heat oil in a kadhai (wok), add green chillies, onion and fry it well till onion is pinkish in color. Then add heeng, curry leaves, ginger-garlic paste, turmeric powder, red chilli powder, jeera powder and fry for 2 minutes. Then add fish, lemon juice and mix and cook till fish is tender. Garnish with chopped coriander leaves and serve with chapati (Indian
bread), parathas or rice.

Ingredients:
5 king prawns; peeled and deveined but with their tails on,
2 eggs,
6 cloves garlic; crushed,
1 tsp red chilli powder,
Salt to taste,
2 tsp dark soy sauce,
Bread crumbs,
Dry dessicated coconut to coat.

Method:
Take the prawns, using a knife just slit on the curvature and flatten them to look like a butterfly. Place them in the mixing bowl, add garlic, red chilli powder, salt and soy sauce, mix and let it marinate. Heat oil in a deep frying pan.
Then hold each prawn with its tail, dip in the eggs, then in the bread crumbs, again coat it with egg and then into the coconut and drop into the oil and fry for few minutes till they are cooked and turn nice golden. Serve with chilli sauce.

Ingredients:
1kg or 2lbs prawns; peeled and deveined,
1 tbsp onion paste,
1 tbsp garlic paste,
7-8 garlic cloves, finely chopped,
1 tbsp dry herbs; powdered,
1/2 tsp cayenne pepper,
1/2 tsp pounded red chilli,
1 tbsp Worcestershire sauce,
Butter,
Salt to taste.

Directions:
In a small bowl, mix together the onion paste, garlic paste, herbs, red chilli, pepper and salt. Marinate the prawns in this mixture for and hour.
Heat a skillet, melt the butter and add garlic; cook on low flame till it is fragrant, about half a minute. Add the marinated prawns and fry them for 5-7 minutes. Pour in the Worcestershire sauce and simmer till prawns are cooked. Serve as starters with sauce or chutney of your choice.