SPICY PRAWN / LOBSTER CURRY

Serves 6   Preparation Time 1 hour

Ingredients

500 grams cleaned and de-veined prawns

1 teaspoon cumin seeds

2 green chillies slit lengthwise

1 teaspoon ginger and garlic paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon spice powder or garam masala powder

2 teaspoon chillie powder

2 tablespoons coconut paste / coconut milk

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.

FISH AND GREEN MANGO CURRY

Serves 6           Preparation Time 45 minutes

Ingredients

½ Kg King Fish / Seer Fish slices / Spanish Blue Mackerel

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons chillie powder                                       

½ teaspoon turmeric powder

Salt to taste                                                          

3 tablespoons oil

2 green mangoes peeled and cut into medium size pieces                  

2 onions sliced finely

 ½ cup coconut paste

2 green chilies

3 tablespoons coriander leaves to garnish

                                             

Cook the green mango pieces with the green chillies and a pinch of turmeric in a little water till soft.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and sauté for a few minutes. Add the turmeric powder, chillie powder, cumin powder, coriander powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot with rice.

ANGLO-INDIAN COOKING DEMONSTRATION AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

 

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.

The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.

These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!