Rava Fried Lady Fish


You Need:

  • Around 9-10 medium sized Lady Fish.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric
  • Salt
  • 2 teaspoons of ginger garlic paste.
  • 2 teaspoons of rice flour
  • 2 teaspoons of rava.
  • Juice of one lemon.

First marinate the fish in chilly, turmeric,coriander, salt, lemon and ginger garlic paste for at least 30 minutes.

Just before frying add the rice flour and rava. Coat it really well. I prefer to put everything in largish steel dish and use a steel spoon to swirl them all around.

Heat oil in a pan. The quantity must be such that at least half the fish is immersed in it. Carefully fry the fish. Turn maybe once or max two times. This is a delicate fish so take care. The advantage of using rice flour is that the oil will remain clean.

Enjoy with rice and sambhar.

Super Fresh Lemongrass Fish


It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  • ¬†Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.

Chilly Lemon Baked Fish

You need to prepare a simple base

  • The pulp from two lemons.
  • Six dry red chillies soaked in hot water for ten minutes and then pureed.
  • Three tablespoons of olive oil.
  • Seven cloves of garlic chopped.
  • Coriander leaves and stems, chopped.
  • Some salt.

Used here two black Pomfret. But you can also use red snapper, sea bass etc.

Cut and arrange the fish in a thick baking dish. Try and avoid keeping the skin in contact with the dish. Once satisfied remove individual pieces and coat with the base. This will avoid slimy skin when the fish is cooked.

Oven temperature of 210C. Cover with foil and bake for twenty minutes. Remove the cover and continue baking for another twenty mins or it’s done.

Lay cooked rice or millets. Drizzle on it the juices that had collected in the baking dish. Carefully place the fish on top of it.

Serve a five star dish to your lovely families.

Prawns and Vegetables


This is a family favorite. Goes very well with both rotis and rice.

You Need:

  • 200 gms of shelled and de-veined prawns.
  • 2 Onions finely chopped.
  • 3 Tomatoes roughly cut up.
  • 3 Medium potatoes cut into 2 cm pieces
  • 1 Large brinjal cut up or 7 to 8 small brinjals slit in the middle.
  • 2 Medium carrots, this is optional.
  • 1 whole green chilly
  • 1 teaspoon of turmeric.
  • 2 to 3 teaspoons of coriander powder
  • Finely chopped coriander leaves.

Heat oil and saute the onions with the green chilly, till translucent. Add turmeric and tomatoes. Season with salt. Cook on medium heat till the tomatoes have completely softened. Mix in the coriander powder.

Add the prawns and cook them for 2-3 minutes. They will start turning white in no time. Add the carrots, potatoes, brinjal and coriander leaves. Mix really well. Everything must get coated with the masala. Sprinkle a little water.

Pressure cook for exactly one whistle. As soon as the whistle starts, reduce heat to low. Switch off the stove after 5 mins.

Open only after the pressure has fully dissipated.

Enjoy a yummy side dish, which carries the flavors of its core ingredients.

Paprika Prawns

You need:

  • Prawns, with or without shells.
  • A tablespoon of Cumin: toasted and smashed.
  • A couple of garlic cloves, chopped fine.
  • A tablespoon of Paprika powder.
  • Olive oil.

Combine all ingredients and let them marinate at room temperature for at least fifteen minutes.

Drizzle olive oil in a pan. The pan must be large enough to accommodate all the prawns without stacking them on top of each other.

They cook really fast. So take care.

Pepper Masala Fish


You need:

  • Pomfret Fish cut into 1 cm thick slices.
  • One teaspoon each of pepper and cumin.
  • One medium sized onion.
  • Two tomatoes.
  • One Green chilly.
  • A big bunch of coriander leaves with their stems.
  • One tablespoon Ginger-Garlic paste.
  • Turmeric powder.
  • Mustard oil.

In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.

Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.

Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.

Serve hot with rotis or rice.


Purple Cabbage Spread

A healthier alternative to mayonnaise.

You need:

  • A roughly chopped purple cabbage.
  • Butter.
  • Pepper corns about a tablespoon.
  • Sugar either white or preferably brown, about a tablespoon.
  • Apple cider vinegar as per taste.
  • Extra virgin olive oil or sesame oil.

Lay out the cabbage on a moderately hot pan. Let it sizzle for sometime. This will help remove any water that was retained after washing. Once you feel that there is no water left and this will take barely four to five minutes add the butter.

Let it melt into the cabbage and keep cooking till the cabbage becomes soft and tender. Now add the sugar, salt and pepper. Mix well. Taste it. Now slowly add the vinegar. Be careful and add till its at the level of tartness you like.

Mix well and now move the cabbage to one side. The liquid will collect on the other. Increase the heat and cook till the liquids have all evaporated.

Let it cool.

Blend in a mixie. It will be dry. Now add any oil like olive or sesame till it’s smoothness is at the level you want.

Pair this with any protein of your choice. I used a simple Pomfret fry.

Make your sandwich with any bread, toasted or plain.