Malaysian Prawn Sambal

Malaysian Prawn Sambal
Author: 
Recipe type: Lunch
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Sambal is my favourite spicy gravy preparation , especially when is paired with prawn, I just can't stop loving till the last bite. Always love cooking it. Malaysian inspiration and few authentic ingredients is all you need to prepare such a mouthwatering dish.
Ingredients
  • 6 Large Prawn
  • 2 Onion chopped
  • 6 garlic chopped
  • 2 teaspoon Ginger paste
  • ¼th teaspoon Sugar
  • 3 teaspoon Sambal Paste
  • 2 teaspoon Sesame oil
  • 2 Lemon Slice
  • Few Coriander Leaves
  • ½ cup Water
Instructions
  1. To make prawn sambal recipe firstly clean and wash the shrimps and boil for 5 minutes in boiling water.
  2. Heat a wok with oil and fry the prawns with salt for 5 minutes.
  3. Add the ginger , garlic and onion fry for 5 minutes more.
  4. Now toss in the sambal paste, lemon juice and the lemon slices and water to cook for 5 minutes.
  5. Stir continuously, check for salt.
  6. Serve hot with fried rice and some chopped coriander leaves as garnish .

 

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Fish Molee

Fish Molee
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fish Molee is one traditional Kerala Cuisine based Fish Stew recipe. The addition of coconut milk and exotic spices gives a nice aromatic and light sense to it. Kerala style fish molee goes perfectly with steamed rice to enjoy for weekend special meal.
Ingredients
  • 300 gram Fish
  • 3 teaspoon Cooking oil
  • ½ teaspoon Cumin seeds
  • 1 Onion , chopped
  • 1 teaspoon Ginger Paste
  • 2 Tomatoes , chopped
  • 3 cloves Garlic , finely chopped
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Vinegar
  • ¼ Lemon juice
  • 50 ml Coconut milk
  • Salt , to taste
Instructions
  1. To begin making Fish Molee Recipe, firstly wash the fish cutlet pieces and season with salt.
  2. In a heavy bottomed pan, heat some oil on medium flame. Add cumin seeds and let it crackle.
  3. Add chopped onion and saute until the onions are translucent. Add garlic, ginger paste and saute until the raw smell of garlic and ginger goes away. Add in the chopped tomatoes and saute until the tomatoes are mushy and oil starts to leave from the sides.
  4. Add in turmeric powder and chili powder, mix well and pour a cup of water into the pan.
  5. Once the water reaches the boiling point, lower the flame and add coconut milk and the fish pieces.
  6. When the fish is fully cooked add lime juice and vinegar. Add appropriate amount of salt and give the curry a good stir. Turn off the flame.

 

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Hyderabadi Laziz Lamb Handi

Hyderabadi Laziz Lamb Handi
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A royal Hyderabadi lamb dish, Laziz Lamb Handi is an extremely rich and delicious prepared with assorted spices, cream, tomatoes, onion, ghee and chillies. Here the fun is to make this recipe in a handi, that definitely adds up the extra flavor with slow cooking. The succulent lamb pieces melt in your mouth exploring the aromatic spices and fresh onion tomato gravy paste blended in ghee. Add extra hot chillies to make it spicier. The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner.
Ingredients
  • 700 grams Lamb ribs
  • 3 teaspoon Ghee
  • 5 teaspoon Yogurt (Curd)
  • 4 teaspoon Kashmiri red chilli powder
  • 5 teaspoon Ginger , paste
  • 10 Garlic pods
  • Salt , to taste
  • 2 tablespoon Cooking oil
  • 6 Onion , sliced
  • 1 teaspoon Garam masala powder
  • 2 teaspoon Tomato , paste
  • 3 Tomatoes
  • 3 teaspoon Fresh cream
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Cumin powder
  • ½ teaspoon Coriander Powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Lemon juice
  • 11/2 cup Water
  • Coriander leaves (Dhania) , Few, chopped
Instructions
  1. To make Hyderabadi Laziz Lamb Handi, first marinate the lamb ribs with salt, kashmiri, chilli powder, half ginger paste, curd and keep for 30 minutes.
  2. Heat a copper Handi with ghee and garlic for 1 minute. Add the meat and cook it for about 5 minutes on high flame. Keep it aside.
  3. Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized.
  4. Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes.
  5. After 10 minutes, add the lamb meat and water. Cover and cook until the meat is fully cooked.
  6. Extra dry the gravy water if more than one-fourth water is left. Check for salt.
  7. Add garam masala powder, lime juice, cream and coriander leaves for garnish. The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner.

 

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