MURREL FISH CURRY/ CHAPALA PULUSU

Murrel fish or snake head fish is extensively used in southern and south-east Asian countries. In India it is popular in Andhra Pradesh, Telangana, Maharashtra and Bengal. Murrel fish is called murrel in Marathi, koramenu in Telgu and shol in Bengali.

Murrel fish curry with ragi muddi is an awesome combination from the Andhra cuisine.

This tangy curry, simply tingles your taste buds. The preparation doesn’t take much time.

My Nanima, who belonged to Nellore used to prepare this curry in an earthen pot which added to the taste. She used til or sesame oil for this curry. I am a proud inherent of this recipe. Every vacation I get to relish this curry prepared by Maa. Lucky me!

Recipe for Murrel fish curry

Ingredients for Murrel fish curry

• 6 pieces murrel fish
• 1 cup or 2 medium sized onions (roughly chopped)
• ¼ cup fresh coconut (grated)
• ½ cup tamarind pulp
• 10 cloves garlic
• 1 medium sized tomato (roughly chopped)
• 1 ½ tsp red chilli powder                                                                                                   
• ½ tsp turmeric powder
• ½ tsp mustard seeds10 curry leaves
• ¼ cup oil

How to make

Toss the fish pieces in ¼ tsp turmeric powder and some salty. Keep aside for 10 minutes. Wash the fish pieces to get rid of the excess turmeric and salt.

Make a fine masala paste of onions, coconut and garlic.

Heat oil in a kadai or skillet. Add mustard seeds and curry leaves.

As mustard seeds begin to crackle, put in the tomatoes. Cook for 2 minutes or until tomato softens.

Now add in the masala paste along with chilli powder, turmeric powder and 2 cups of water. 

Add in the tamarind pulp and salt at the same time.

Taste the curry for salt and spices. Adjust the taste and consistency of the curry at this stage only.

Simmer for 10 to 12 minutes or until oil floats on the surface.

Gently slip in the pieces in the curry. Give it a gentle stir. Cook on medium heat for 5 minutes.

Serve with raggi muddi or plain steamed rice.

CHINGRI MALAI CURRY

Bengalis love chingri malai curry, small sized prawns cooked in creamy gravy. This is a mildly spiced, yellow coloured dish which is easy to prepare and quick too. It gets its creaminess from coconut milk and melon seeds paste. Cashew nuts can also be used.

The given weight of prawns is after cleaning and deveining. I have used readymade coconut milk in this recipe. Coconut milk can be very easily prepared at home. Make a fine paste of grated coconut with a cup of water. Strain it through a sieve to get thick milk of coconut. This first extract is the best

Recipe for Chingri malai curry

Ingredients for Chingri malai curry

• 250 gms small prawns (shelled and deveined)
• 1 cup coconut milk
• 2 tbsp melon seeds
•  1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 tbsp ginger garlic paste
• 2 bay leaves
• 4 green cardamoms
• ¼ + ¼ tsp turmeric powder
• ½ tsp coriander seeds
• ½ tsp cumin powder
• ½ tsp red chilli powder
• 1 pinch of garam masala
• 2 green chillies (roughly chopped)
• Salt to taste
• ½ cup mustard oil

How to make

Marinate the prawns in some salt and turmeric powder for 10 minutes.

Heat mustard oil. Fry the prawns for not more than two minutes. Keep aside.

In the same oil add bay leaves and cardamom pods.

Add onions. Cook till translucent.

Now add in the ginger garlic paste. Saute for a minute.

Add the turmeric powder, coriander powder, chilli powder and cumin powder. Mix well.

Add in the tomato and cook 3 to 4 minutes till it turns soft.

Add in the prawns and saute for 3 to 4 minutes on medium heat.

Reduce the heat to low. Pour in the coconut milk and mix well.

Season with salt. Sprinkle garam masala. Simmer for 2 minutes.

Serve with parantha, rice.

PRAWNS KOLIWADA

Prawns Koliwada, a delicious dry prawn preparation, inspired by the Kolis(fishermen) in Mumbai. Like Vada pav, prawns koliwada is another popular street food found all over Maharashtra, mainly in Mumbai. It is generally a takeaway dish.

Prawns are marinated in ginger garlic paste and spices for a few minutes. Gram flour gives nice body to the coating. I have included rice flour in this recipe which adds to the crunch of the coating on prawns.

Prawns are deep fried in hot oil. It is important to maintain the temperature of the oil to high. Also, it is necessary to fry the prawns in small batches. Overcrowding in oil may drop the temperature of the oil. 

Recipe for Prawns Koliwada

Ingredients for Prawns Koliwada

• 500gms prawns (cleaned and deveined)
• ¾ cup gram flour 
• 2 tbsp rice flour
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• Oil for frying

How to make

Clean and devein the prawns.

Marinate the prawns in ginger garlic paste, turmeric powder, coriander powder, red chilli powder, salt and lemon juice for 10 minutes.

Add gram flour and rice flour to the prawns. Mix well.

Add 2 tbsp of water to get the coating consistency.

Heat the oil. Fry prawns in small batches. The temperature of the oil should not go down or else the prawns will sink to the bottom and become soggy.

Fry the prawns on each side for approximately 1 minute or until crispy from outside. Over frying may result in chewy prawns.

Serve with mint chutney.

BUTTER GARLIC PRAWNS

Prawns in garlic flavoured butter sauce can make anyone drool.  The silky sauce with well-balanced flavours compliments the perfectly cooked prawns.

Butter garlic prawns is a quick and easy to make dish. It can be made just before serving. Only a few ingredients required to make a finger licking dish.

Remember not to brown the garlic or butter. Also overcooking the prawns may make them chewy. It is advisable to cook on medium to low heat. Butter garlic prawns is a wonderful side dish which will surely win hearts for you.

Recipe for Butter garlic prawns

Ingredients for Butter garlic prawns

• 250gms medium sized prawns (deshelled and deveined)
• 2 tbsp finely chopped garlic
• 50gms butter
• Salt and pepper to taste

How to make

Melt butter in a pan.

Add garlic to the hot butter. Cook till fragrant on medium heat. Prevent browning of garlic.

Tip in the prawns. Cook for two minutes on each side.

Keep moving the prawns to prevent them from browning.

Serve it as an appetizer or a side dish.

PRAWNS PULAO WITH COCONUT MILK

This is a quick, no fuss recipe for Prawns pulao. If you have the deveined prawns ready, and ginger garlic paste in your refrigerator, you are in a good situation. I have used readymade coconut milk in this recipe which adds to the sweetness of the prawns. Just chop an onion and a tomato and you are ready to go.

Prawns pulao is mildly spiced and not very heavy on stomach as other nonveg dishes. Any type of rice can be used such as sona masuri or surti kolam or basmati rice. Avoid using sticky variety of rice.
Ideally shrimps (small prawns) taste the best in this pulao.  I have used medium sized prawns, which also works very well.

You just have to try it once to make it again and again.

Recipe for Prawns pulao with coconut milk

Ingredients for Prawns pulao with coconut milk

• 1 cup prawns (cleaned and deveined)
• 1 cup basmati rice
• 1 cup coconut milk
• ½ cup onion (finely chopped)
• ½ cup tomatoes (finely chopped)
• 1 tbsp ginger garlic paste
• ¼ tsp caraway seeds
• 2 nos bay leaves
• 2 green chillies (roughly chopped)
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilli powder
• ¼ cup fresh mint leaves
• 1 tbsp ghee or clarified butter
• 1 tbsp oil
• Salt to taste

How to make

Wash and soak rice for 30 minutes.

Heat ghee and oil in a thick bottomed pan.

Add caraway seeds and bay leaves.

As the caraway seeds splutter add onions and green chillies. Sauté till onions become translucent.

Add ginger garlic paste. Sauté for a minute.

Now add the turmeric powder, coriander powder and red chilli powder. Cook for a minute.

Tip in the chopped tomatoes and a handful of mint leaves. Roughly tear the mint leaves before adding it.

Cook till the tomatoes soften, this will take approximately 2 minutes.

Add the cleaned and deveined prawns. Sauté for half a minute.

Add the soaked rice. Mix well.

Add 1 cup of water, 1 cup of coconut milk and salt to taste. Bring it to boil on medium heat stirring continuously. Let it boil for 2 to 3 minutes.

Cover with lid and reduce the heat to low. Cook for 6 to 8 minutes or until done.

Serve with your favourite raita.