Ingredients:

Shrimp fish half a kg, Onion chopped one cup, Chilli powder one and a half teaspoon (according to Jhal), Turmeric powder half teaspoon, Cumin paste one and a half teaspoon, Garlic paste one teaspoon, Chilli eight to ten, Coconut one, Oil and salt in quantity



Method of preparation:

First cut the fish and wash well in salt water. Pick up the coconut and grind the juice (coconut milk) into half a coconut and discard the husks, and keep the rest of the grated coconut in the same way. Now fry the chopped onion with oil in the pan. Fry the fishes when they are medium red and grind them well with little water along with chili powder, turmeric, cumin and garlic paste and salt. After grinding well, now fry the fish with coconut milk and grated coconut and green pepper. Once roasted, drain and serve with hot rice or polao.


Shrimp-Mango in Mayonnaise


Ingredients:

Prawns 300 grams, one mango, two spoons of mango juice, two tablespoons of mayonnaise, two spoons of mustard powder, 3 leaves of lettuce, two spoons of lemon juice, one each of red, yellow and green capsicum, one radish, two spoons of olive oil, one spoon of pepper powder. .


Method:

Wash the prawns. Apply lemon juice, salt, pepper and marinate it. Then lightly fry the shrimps with olive oil. Make a sauce by mixing mayonnaise and mango juice and mustard powder in a bowl. Then cut the capsicum into wedges. Cut the mulo into thin rounds. Cut the mango into pieces. Then mix the vegetables with sauce and pepper powder. Arrange the lettuce leaves in a bowl and pour the mixture into it and serve.


raw shrimp


Ingredients:

Raw 300 grams, medium shrimp fish 300 grams, turmeric powder one spoon, chili powder one teaspoon, cumin powder one spoon, coriander powder one spoon, ghee one spoon, garam masala one spoon, coconut flakes one spoon, green chillies four, oil and salt in quantity.


Method:

Peel and cut into cubes. Lightly fry the kachu with oil in a kadai and grind it with turmeric, chili powder, coriander and cumin seeds. Then add prawns and coconut flakes. When the oil comes out of the masala, cover with little water. After boiling for a while, add ghee and garam masala powder.


Prawn Fish Churchura


Ingredients:

200 grams of prawns, four green chillies, one bunch of coriander leaves, six peas, four spoons of lemon juice, three spoons of cumin seeds, two spoons of mustard seeds, one clove of garlic, one medium onion, panchfodan powder, oil, salt in quantity.


Method:

Wash the prawns well and fry them with salt and turmeric. Grind together the green chillies, cumin seeds, mustard seeds and garlic. Chop the onion. Fry the dal pills. Add oil to the pan and keep stirring with chopped onions. Add the spices when the onions are lightly fried. After a while stir in chopped coriander leaves and green chillies and cover with salt, turmeric and water. When it boils, add the prawns and fish. Add lemon juice. Drain the water and serve.


Prawn Malaikari


Ingredients:

Bagda shrimp 6, Onion paste two tablespoons, Yogurt two tablespoons, Cashews, Charmagoj batter two spoons, Ginger one spoon, Garlic paste one spoon, Turmeric powder one spoon, Dry chili powder one spoon, Cream two spoons, Ghee two spoons, cardamom Four, four cloves, two cinnamon, two bay leaves, one spoon of garam masala powder, salt to taste.


Method:

Clean and wash the prawns and fry them lightly. Add bay leaf, garam masala to a pan with ghee. Stir for a while with onion batter and add ginger-garlic batter. Then grind the rest of the spices with cashews, charmagoj batter, salt and sweet. When the oil comes out from the masala, stir the fish and add the sour curd. Cover with little water. When the fish is cooked and thick, stir it with cream and garam masala powder.

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