From amanda@gate.net Mon May 14 15:00:26 2001 Date: Sat, 12 May 2001 10:37:40 -0400 From: Amanda Newsgroups: rec.food.recipes Subject: Collection (5) Seafood recipes using curry leaves Followup-To: rec.food.cooking, rec.food.recipes Prawn Curry Prawn Curry with Coconut King Prawn Pappas Meen Curry (Kottayam Fish Curry) Shark Hash (Sura Puttu) Prawn Curry serves 4 to 5 2 lb raw prawns 2 cups coconut milk 1 tablespoon desicated coconut 1 tablespoon ground rice 2 tablespoons ghee & oil mix 2 good size onions finely chopped 1 1/4 tablespoons garlic paste 1 tablespoon fresh ginger paste 2 tablespoons curry powder 1 teaspoon chilli powder salt to taste 8/9 curry leaves 1/4 cup fresh lemon juice (if you don't have fresh use bottle) 2 tablespoons fresh coriander Peel prawns and remove the veins. Dry roast the desicated coconut in heavy based pan until golden. Set aside, do the same with the rice powder. When cooked blend (using a blender) both of them with half a cup of the coconut milk and make into a paste. Heat the ghee in a pan and stir fry the curry leaves in the hot ghee, add the onions garlic and ginger paste and fry until all ingredients dissolve into each other (curry leaves excepted). Now add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat. Now add the salt, coconut and rice paste from previous and gently let simmer. Simmer for around 10 to 15 minutes, add the prawns and cook for a further 15 minutes until the prawns are cooked. Take of the heat stir in the lemon juice and garnish with fresh coriander. Prawn Curry with Coconut 25 g (1 oz) tamarind pods 450 g (1 lb) peeled prawns 50 g (2 oz) desiccated coconut 400 ml (14 fl oz) water 25 g (1 oz) creamed coconut 100g (4 oz) frozen peas 4-5 curry leaves 1 green chilli, seeded and cut in half 40 g (1.5 oz) fresh ginger root, peeled and finely chopped, or about 1 x 5 ml (1 tsp) ground ginger 2 tomatoes, skinned and diced 25 g (1 oz) ghee or 2 x 15 ml (2 Tbsp) oil 1 5 ml (1 tsp) fenugreek seeds 2 5 ml (2 tsp) ground coriander or coriander seeds 2 small whole red chillis (optional) salt 1 large onion, peeled and chopped 1.Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. 2.Meanwhile rinse the prawns and drain well. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 minutes. 3.Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side. Place the creamy milk in a saucepan, add the creamed coconut, peas, curry leaves, green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer for 10-15 minutes. 4.Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan and gently fry the fenugreek seeds, coriander and red chilli until the fenugreek turns light brown. Do not let the mixture burn and darken. Remove from the heat, allow to cool, then blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste. 5.Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil and fry the prawns until dry. Add the blended paste and gently fry for 5-6 minutes. Then transfer and stir this into the simmering coconut milk mixture and add salt. Simmer, covered, for 15-20 minutes. Before serving fry the onion in the remaining ghee or oil then spoon it over the prawn curry. If preferred remove the chilli halves, and serve with boiled rice. The following recipe is courtesy of Andy Harding. India is a very large country with a diverse population and climate.Like Chinese cooking, Indian cuisine varies from region to region. One of our favourite restaurants in our home city of Newcastle upon Tyne, England is owned by Leela Paul and her husband, Kuriakose. Leela is from Southern India, she cooks the most superb food from this area. Hereis one of her recipes. King Prawn Pappas. Ingredients and Method for 4 as a starter, or 2 as a main course. 10 raw King prawns (shrimps in USA ) are shelled, except for tail, and marinated for 2 hours in: 1 tsp turmeric 1 tsp chilli powder 1 Tbsp paprika 1 Tbsp ginger powder 1 Tbsp garlic powder 2 Tbsp lemon juice 5 fl oz water, salt Shallow fry the prawns until golden and put to one side. Make a sauce to go with them 1 large onion sliced 2 Tbsp vegetable oil fry until onion is golden brown add 3 cloves garlic chopped 1 cubic inch chopped ginger 2 green chillis chopped 10 curry leaves 1 Tbsp tamarind chopped ( lemon or lime juice will do if unobtainable ) 2 Tbsp tomato puree 1 green mango skinned and diced turn heat to simmer, add 1 tsp turmeric 1 tsp chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp fenugreek powder 2 Tbsp paprika 2 oz coconut cream and 1 pint water or 1 pint coconut milk, salt Simmer for 20 minutes, add the prawns, put in a serving dish Make a garnish by frying, in 3 Tbsp vegetable oil 1 onion until dark brown, then add 1 tsp mustard seeds 6 curry leaves Fresh coriander leaves (cilantro) Pour into the sauce Meen Curry (Kottayam Fish Curry) 1 kg King Fish(Nem-meen or NaiMeen) (Any other firm fish like Sword Fish, Halibut or Salmon may be substituted) 2 Tablespoons Chili powder (Mulaku Podi) 1/2 teasspoonful Turmeric powder(Manjal Podi) 1/2 teaspoonful Fenugreek(Uluva or Methi ) 1 Teaspoonful Mustard Seeds(Kaduku) 4 cut pieces Red onions(Chumanna Savala Ulli) 3 Garlic(VeluthUlli) 4 pieces Ginger(Inji) 5 pieces Kudam Puli -(Kukum star) 1/4 cup Coconut Oil(Velichenna) 10 stems Curry leaves(Curry Veppila) Salt(Uppu) To Taste 6 Split green chilies(PachaMulaku) 1 Tablespoonful Paprika 3 cups Water(Vellam) King Fish steaks , frozen and exported by a company based in Aleppy, Kerala State are available here in Toronto. They are easy to clean and cut in to small pieces. Be sure to remove all skin and wash. If Kerala King fish is not available ,the north American counterpart (fresh or frozen) or a substitute like GROUPER or MAHI MAHI or even SALMON will do equally well. Remember the cooking procedure can be divided in to two stages. The first stage is preparing the gravy and the second stage is cooking the fish pieces in the gravy. In preparing the gravy you use a frying pan ,Heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil. Now add the chopped onions, few curry leaves and split green chilies and stir fry .To this add a mixture of turmeric, chili powder and paprika powder in half a cup of water. Cook.. When the oil begins to clear add the remaining spices previously ground, half a cup of 'puli water' and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently. Add salt as necessary. Cook until the gravy is thick .Put this aside. Next to start the second stage and the actual cooking use a fairly large frying pan. Prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, The pieces of fish should be completely covered. Add the remaining curry leaves and 'PULI 'pieces ,cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick. This preparation is best after it sits for a day or two to allow time for the spices to get in to the fish. In the old days they used 'CHATTIES' made of "MANNU" to keep the fish curry in .The curry got better as it stayed in the chatty for some reason.. This recipe was posted to the usenet newsgroup alt.culture.kerala by Dr. P.K.JOHN of Toronto, Ontario, Canada on Thu Feb 29 18:56:32 EST 1996 Shark Hash (Sura Puttu) Recipe By : Mary George Serving Size : 4 Preparation Time :0:00 Categories : Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds shark steaks water Turmeric salt 1/4 cup oil 1 tablespoon ginger root -- chopped 1 serrano chile -- coarsely sliced 6 cloves garlic -- chopped 12 curry leaves 2 cups chopped red onions 1 tablespoon butter 1 tablespoon cilantro leaves This hash is delicious with lime juice squeezed on as you eat. Place shark in Dutch oven or large skillet. Add water just to cover, 1/2 teaspoon turmeric and salt to taste. Bring to a boil, reduce heat and simmer until fish is cooked through, about 10 minutes. Drain shark and cool. Cut or shred into small pieces, like hash. Heat oil in wok or skillet. Add ginger, chile, garlic, curry leaves, onions and rounded 1/4 teaspoon turmeric. Cook and stir until onions are tender. Add fish and cook and stir until heated through. Add salt to taste if needed. Stir in butter. Top with cilantro leaves. Each makes 4 to 6 servings. Each of 6 servings contains about 405 calories; 231 mg sodium; 95 mg cholesterol; 24 grams fat; 9 grams carbohydrates; 39 grams protein; 0.68 gram fiber. - - - - - - - - - - - - - - - - - - NOTES : Mary George is the cook to Geetha Shashidharan, the hostess featured in the cover story about Indian food published in the Los Angeles Times, 30 May 1996. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.