foodatarian.com

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.

Ingredients:
1 medium size pomfret or any other fish of your choice; washed, cleaned and slit,
1 tbsp ginger-garlic paste,
A handful of coriander leaves,
1 green chilli,
1/4 tsp turmeric powder,
3/4 tsp red chilli powder,
2 fresh kokum soaked in some warm water for 15 minutes, press the juice out of kokum and use this syrup
1 tsp lemon juice,
Salt to taste,
1 tbsp rice flour,
2-3 tbsp rava/suji (semolina),
Oil for frying.

Method:
Marinate the pomfret with little salt and lemon juice for 30 minutes.
Mix together ginger-garlic paste, coriander leaves, green chilli and grind to a thick paste, do not add water. To this paste add turmeric powder, red chilli powder, little salt (since the fish is marinated with salt already) thick kokum syrup and mix well. Now rub this paste over the fish, stuff it in the slits and let it marinate for 2-3 hours in the refrigerator. Heat oil in a pan. In a plate mix rice flour and suji. You can add little turmeric powder, red chilli powder and salt to this so that the coating of the fish too has a good taste. Mix well and dip the marinated fish well in this mixture to coat it properly. Drop it in oil and fry on low-medium flame on both the sides till it cooks turns reddish golden in color. Serve with mint and coriander chutney. (http://foodatarian.com/2008/05/16/mint-coriander-chutney)

Ingredients: (Serves 2)
1/2 kilo or approx 1 pound big fish fillets,
1/2 cup lemon juice,
1 tsp dry Italian seasoning or herbs,
1 tsp seasoned salt,
1/2 tsp pepper,
1 tsp Worcestershire sauce,
1/2 tbsp soy sauce,
1/4 cup chopped scallions or spring onion greens, sauted,
1/4 cup shredded carrots, sauted
1/4 cup frech beans, sauted
1/2 cup vegetable oil.

Method:
Wash and pat dry the fillets. To prepare the marinade mix all the ingredients except green onions and marinate the fish in
it for 2-4 hours. Turn occasionally. At the time of preparation lift each fillet and place on charcoal grill about 6 inches from the hot coal. Grill for about 7-8 minutes on each side, turn once and brush with the remaining marinade. Garnish with the green onions and serve along with the carrots and beans.