Easy One-Pot Dish

I hope you’re all having a great weekend! I had a lovely morning with my friend Michelle, she took me out for a pre-birthday breakfast at my favourite place called Harpers and what a delicious one it was. It’s always nice to have a break catching up with girlfriends, sometimes I get so caught up with being busy I forget what it’s like to relax and have a meaningful chat with friends. This past week I met my friend Donna and today it was Michelle so I’ve had my fix for the next few days. My birthday is in a few days and I’m too scared to even mention my age anymore. After that lazy morning this Spicy Lemon Garlic Fish is the perfect quick and easy dinner.

This world of blogging can be very daunting somedays and I have been a little stressed the past few days as I just couldn’t get the technical side of things right. So you can imagine breakfast with my friend was a welcome relief.

I also have a darling blogging buddy Sonila Cami who runs the blog called Mediterranean Latin Love Affair . She is so kind and helpful through this journey and always encourages and motivate me to do better. I am slowly connecting with more people in the blogging world and it feels great to know that I am not alone in my struggles to get things right. The world is full of amazing people and I am so grateful to have them in my life.

Sometimes we have a goal in mind but don’t always look at the bigger picture. It’s what I often do, jump into things without really analysing it enough. Like what I did with my blog, I jumped in and I thought it would be a walk in the park but was I in for a surprise. It is hard work and it takes constant learning, I am learning something new every single day or should I say every hour of every day. It’s not as easy as clicking a pic and typing a recipe.

Just a little word of advice, go live your dream but just be a little more prepared than I was, you will enjoy it so much more. Now that I’ve got all that off my chest let me get on with sharing my Spicy Lemon Garlic Fish recipe.

Fish can be a delicious protein but it has to be perfectly cooked. Also ensure that your pan is heated before you cook your fish or it will stick. I did not use a non-stick fan but my fish was still intact. It also only requires a few minutes on the heat so keep an eye on it.

Please do try my other fish recipes, just click on the link below:

https://itsallaboutthekitchen.co.za/recipe/moroccan-fish-skewers-with-saffron/

https://itsallaboutthekitchen.co.za/recipe/spicy-hake-fishcakes/

https://itsallaboutthekitchen.co.za/recipe/fish-biryani-basmati-rice/

https://itsallaboutthekitchen.co.za/recipe/thai-style-salmon-fishcakes/

Print Recipe
Spicy Lemon Garlic Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Marinate fish with cumin, chilli powder, garlic, lemon juice and zest. Season with salt and pepper and refrigerate for half an hour
  2. Heat the olive oil on medium/high heat and sear fish on both sides, about a minute per side. Set aside
  3. In the same oil saute the green pepper together with the chilli and garlic. When the pepper is almost cooked, add the tomatoes and cook until it starts to burst
  4. Return the fish to the pan until it's cooked. Season with more salt if required. I cooked the fish for about 3 minutes on each side. However, time will vary depending on thickness of the fish
  5. Squeeze the juice of 1 lemon over the fish and remove from heat.
Share this Recipe

I first tasted this Creamy Tuna Sauce when a friend shared some with me. It was made by a friend, she is also an amazing cook and I hope I have done justice to this recipe. She did mention the ingredients used in creating this recipe but I didn’t get any exact measurements so I made up the recipe from what I remember.

We were going away on holiday when I made this sauce so I didn’t have time to post the recipe. It’s a lovely dish to cook in Summer as you can eat it hot or cold. I did taste it both ways and it was still delicious. My husband and I love eating it with crackers, it makes the perfect dip. You can also serve it on a bed of pasta or make a pasta bake with a generous sprinkling of cheese…yum! Now that we are back home it’s back to the kitchen, I do love cooking but every once in a while it’s lovely to have a break from it.

It’s amazing how stress-free life can be when you away from “reality”, not having to bother with cleaning and cooking or any of the million things that awaits us at home everyday. I desperately needed that break, away from the hustle and bustle of Johannesburg but I must admit it’s good to be back home. I missed my own bed. There’s definitely only a limited number of days you can actually enjoy living out of a suitcase in a hotel room. Durban was beautiful, it’s always warm and welcoming, we love the people and we definitely enjoy the hospitality we receive from our families in Durban. My mum and mum-in-law are also great cooks so I enjoyed being spoilt with their special dishes, they love cooking for us. Now I am too afraid to get on that scale…it may just break!

Hubby and I have both agreed it’s healthy eating again, now that we have nobody special to cook for us. I think this Creamy Tuna Sauce can pass as healthy, a dash of cream can’t do much harm can it?

In my recipe I did include sugar as one of the ingredients but if your sauce is not too acidic you can omit the sugar. I find that the level of acidity varies with the different brands of passata and sometimes you don’t need much sugar.

Print Recipe
Creamy Tuna Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat olive oil. Sauté onion until translucent
  2. Add garlic, chilli and dried herbs, fry for a minute.
  3. Add the passata, season with salt. Cook for a few minutes until the oil surfaces to the top.
  4. Add fresh cream and tuna. Heat through and serve
Share this Recipe

These Thai-style Salmon Fishcakes are made from canned salmon but they turned out so yummy! I don’t often use canned stuff although I do stock up on stuff like canned tomatoes, chickpeas and baked beans for the sake of convenience. I purchased this can of salmon a few months ago as I was going to use it for some recipe I may have had in mind but I forgot all about it. I must admit I was totally put off Thai food for a while as I once ate at a restaurant and ordered a Thai Curry and it was totally sweet, with every bite I took all I could taste was the sweetness, no other flavours came through and I vowed never to eat Thai food again. However, I did try some delicious food since and I now enjoy Thai dishes again.

I was looking for something quick and easy to cook for my pescatarian husband so this can of salmon was perfect.  He loves being adventurous with food although he is fussy about the quality so I thought I should try something different in the form of Thai-style Salmon Fishcakes. Guess what, he loved it and that made me happy as my efforts didn’t go to waste. Although I must admit those wasn’t too much effort to make. For weeknights it’s always great to have simple recipes that can be prepared in a jiffy, I am a stay-at-home mum but I know that my days get quite crazy with the boys, especially being their chauffeur. So I think for working mums it’s even tougher when you have to get home and still think about dinner. It’s always nice to have a few easy recipes at hand. These fishcakes can also be made ahead and frozen so when you don’t have time to cook these come in quite handy.

The flavours are amazing and it’s a perfect, light summer dish that pairs well with a crisp salad.


Print Recipe


Thai-style Salmon Fishcakes

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List

RECIPES MAIN COURSES
MAIN COURSES SEAFOOD

Servings


Ingredients

RECIPES MAIN COURSES
MAIN COURSES SEAFOOD

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List


Instructions
  1. Boil the potato in some cold water until soft, drain and mash. Bruise the lemongrass stalk with a heavy knife, trim the root end and discard the tough outer leaves and chop

  2. Add all the ingredients, including the potato and lemongrass, into a food processor and whiz until it all comes together and it's a smooth dough like consistency

  3. Divide the mixture into 8 balls, flatten in the palms of your hand into little patties. Refrigerate for half an hour

  4. Heat the oil in a pan and shallow fry the fishcakes on medium heat until golden brown


Share this Recipe

Every once in while we love having a braai, the kids love it. I don’t love it as much because I think it’s too much work, my kitchen is always a total mess on “braai days”, not to mention the cleaning up after. However, on a positive note everything braaied is always delicious. I don’t think my kids will mind having a braai everyday, if they had their way. We have the perfect weather for a braai in Johannesburg, skies are blue, no wind and it’s a scorcher.

Braais brings back memories of the good times we used to have as a family at my middle sister’s home in Durban, we spent lots of time at her beautiful home and she was quite the entertainer. I do miss those days and we will never get it back as she is now living in Australia and we see each other not as often as we would like. I am pretty close to my sister, we could be twins as we are a year apart in terms of age. We have a close bond and when she was still in SA we always shopped for each other, I always called her if I wanted an opinion on something, well I still do, we borrowed each others clothes and if I was upset with her I was sure to give her an earful too. I am the sister with the “big mouth”, I have a kind heart and I love helping people but I will not stand for injustice either, if it’s wrong its wrong and I will let you know how I feel. I have a reputation for speaking my mind, sometimes I get into trouble for it but I would rather be real that to pretend to be something I’m not. So if you are a part of my life you will always know where you stand with me. Likewise if I am wrong I can accept that.  If it’s anything I appreciate in life it’s good, kind people with a sincere, caring heart and I think I’m at an age where I can read fake people pretty well. I have never been wrong in my judgement of people in my life, well except for one big error in judgement, when I was 19, if you read my story about I am a survivor! you will know.

Back to the braai, today I got hubby to help me braai some Moroccan FIsh Skewers, these taste amazing when made on the braai,what can be more amazing than chargrilled fish. If you don’t feel like getting a braai going you can grill these on the stovetop using a griddle pan.This fish is spicy and full flavoured, you will definitely be asking for more. THis is a perfect summer meal, you can add some red onion, tomatoes and slices of pepper to your skewers, I added tomatoes and onion. It’s best to use a firm white fish as fish does crumble quite easuly on the braai. It takes about 15 minutes to cook, I grease a piece of foil with some oil and I place that on the braai grill and then add my fish, I find it easier to cook it this way, I’ve had disasters placing it straight on the grill so I don’t take any chances. Fish marinated in any acidic marinade shoud only be marinated for about half an hour and not more, the acid will “cook” the fish and your fish must be refrigerated, do not allow it to stand at room temperature.

 

Print Recipe
Moroccan Fish Skewers with Saffron
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
skewers
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
skewers
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. To make the marinade add the lemon juice, garlic, saffron, olive oil, coriander leaves, salt, chilli flakes, red onion, paprika and ground coriander to a blender. Blend into a smooth paste. You can add a few drops of water just to loosen the ingredients when blending, only if required.
  2. Cut the fish into cubes., about 3 x 3 cm. Add the marinade to the fish and mix it into the fish> Refrigerate for half an hour
  3. Soak skewers in some water for about 30 minutes, this will help prevent it from burning on the grill
  4. Thread the fish into the skewers. If you are using peppers, onion and tomatoes you can add them in between the fish
  5. Grill on a hot braai or in a griddle pan, on the stovetop on medium-high heat. I grease a piece of foil with some oil, place it on the braai grill and then I cook my skewers on the foil. You can place it straight on the grill if you are comfortable with that. Serve hot with a drizzle of lemon juice and a fresh salad
Share this Recipe

Hope you all had a great weekend! I love weekends as it’s family time and it’s great having my kids and hubby at home, although sometimes I have to work extra hard when they are all at home, more dishes to wash, more food to cook. I do have part-time help with my chores a couple of days a week but on weekends having boys in the house is almost like we were struck by a tornado, every corner of the house is a total mess. I have a hubby that loves a clean house and he helps with cleaning up n the weekends, he vacuums and he mops, yes….I hope his mum doesn’t read this. Well, she knows her son’s taken care of so he’s just doing his bit to take care of me. He even brings me coffee in bed on the weekends, he can be very sweet when he wants to be. I’ve been through many rocky roads in life so it is great to have a husband that does take care of me, he’s not perfect, he is human so he has flaws like the rest of us. But he is a good dad and a great step-dad to my 2 boys, it is a blended family and we have our ups and downs but we always find a way to resolve our issues as a family.  He does spoil me and takes cares of all our needs, he even does grocery shopping for me straight after work, he has a stressful job but he never refuses to shop for me, we are both shopaholics.

These are some of the reasons why I don’t mind spoiling him a little, its why I made these delicious prawns as a little snack for him, even though I had no intention of cooking yesterday afternoon.

Normally I would try and add in a million ingredients to try  and get my garlic prawns to taste good, however yesterday I decided I was going to use minimal ingredients and make the prawns just the way I always made it, simple but bursting with flavour. This dish was the most delicious dish I have ever made, the prawns were to die for and it was so easy to make.

I made a small portion because it was just for my hubby, my kids didn’t want any so I didn’t want to let my expensive prawns go to waste by preparing too much. I had a little bite because I am trying to be healthy and watching my cholesterol. You can serve this with a crusty bread, just yummy when you dip it into the sauce or you can serve it on a bed of pasta. You can use the feature below to increase the number of servings and the recipe will be worked out for you.

Print Recipe
Creamy Chilli and Garlic Prawns
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES SEAFOOD
Servings
Ingredients
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Clean and rinse your prawns really well, I add a little course salt to my prawns, rub it in well and then rinse it and squeeze out the excess water. You have to squeeze out as much water as you can to prevent your prawns from getting all rubbery when cooked
  2. Using a pestle and mortar add the chopped chilli, garlic and lemon juice and smash it until you get a coarse paste
  3. Add the chilli paste to the prawns together with the lemon zest. Season with salt and refrigerate for half an hour
  4. Heat the butter in a pan, on high heat, with a few drops of olive oil to prevent the butter from burning. Flash fry the prawns, takes about 2 to 3 minutes. Add the fresh cream to the same pan, just until it heats through. Remove from heat, garnish with parsley and serve
Share this Recipe

These fish cakes have been on my mind for a while now, don’t know why it took me this long to make them again. They are so yummy and like most of my recipes, fuss free too. I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough. I have tried making them with dill once but I’m not crazy about dill, it’s one herb I can’t get used to so no more dill in my recipes. I’ve used coriander and mint in this recipe, my most loved herbs, together with thyme. You will see that I use a lot of these 3 herbs in my recipes. I think this is something I get from my mum. She always has these 3 herbs in her refrigerator and her garden and it’s the same with me. I always have these in my refrigerator, I wouldn’t say garden as I don’t have green fingers nor do I love gardening.

This recipe will let you have a meal in a jiffy and if you don’t add a lot of chilli the kids can eat them too.

I poached my fish in some milk but you can also poach it in some water if you prefer. You should know by now, if you’ve been following my recipes, we love spicy so I’ve piled on the chilli, the chilli wasn’t too hot so I had to use a little more than usual, you can add less if you can’t handle the heat of the chilli. I also used a mixture of panko and normal breadcrumbs, you don’t have to do the same, either one will do. The panko crumbs gives the fishcakes that extra crunch, it’s why I’ve used it. You can serve these fishcakes with a side salad  or potato wedges and a tangy dip, with a drizzle of lemon. Great as an appetizer too.

Print Recipe
Spicy Hake Fishcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Makes 12-14
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Makes 12-14
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
  2. Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.
  3. Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
  4. In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
  5. Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
  6. Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.
Share this Recipe

Growing up we never heard of a dish called Jalfrezi,  If we wanted spicy we had to settle for our mums South African way of cooking, it’s the only way we knew.  We also didn’t have many authentic Indian restaurants in South Africa, back in the day, no I’m not that old but let’s just say it was a while ago. Today we have authentic Indian restaurants all over Johannesburg and I’m sure in other cities too.  It’s how we’ve been introduced to many of the Indian dishes we’ve never heard of before. My hubby has been a fan of Jalfrezi, since he first tasted it at a restaurant and I think I only ever tried cooking it once before. I thought today was a good day to try it again,  this is a stir-fried dish consisting of onion, tomatoes, green chilli and bell peppers.  I have read though that the Jalfrezi was originated by the British in India, it’s how they curried their cold meat. We don’t mind how it was created, it’s super delicious and I love the slight crunchiness of the onion and bell pepper. I also love the use of fresh chilli in my Indian dishes so this ticked all the right boxes for me. The cherry on the top is that it is so quick and easy to prepare.

You can adjust the amount of chilli, we love everything hot so it was perfect for us.  Can be served with rice or naan bread.

Print Recipe
Salmon Jalfrezi
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Cuisine Indian
MAIN COURSES SEAFOOD
Servings
Ingredients
Cuisine Indian
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Marinate the salmon with the cumin, chilli powder, turmeric, salt and garlic. Refrigerate for half an hour.
  2. Heat oil in a pan. Flash fry the fish and set aside
  3. In the same pan, fry the finely sliced onion until it's slightly brown, add the garlic and ginger. Add the tomato and cook until soft, about 5 minutes.
  4. Add the turmeric, chill powder, and garam masala. Cook for a minute
  5. Add the bell pepper, cubed onion and chilli. Add a few drops of water and allow to cook for about 8 minutes or until peppers are just cooked. Will still have a little crunch. If you prefer a more saucy dish add about a 1/4 cup of water when adding the onion and peppers.
  6. Drizzle the juice of half a lemon over the fish and serve. Can be served with rice or naan bread
Share this Recipe

These mini frittatas are perfect for those busy mornings when you eat on the run, also great for a light lunch served with a crunchy salad.  My boys love salmon so I thought this would make the perfect healthy breakfast and they absolutely loved it. I was quite surprised as it was all gobbled up without any hesitation or questions, normally I would be questioned about why they have to eat it and what’s in it. I prefer fuss free cooking and therefore enjoyed making these, they really were fuss free. It’s why I will never be a gourmet chef, I will be totally stressed trying to cook and plate all that finicky detail.

I tried to keep these frittatas as healthy and simple as I could but you can totally leave out the salmon and leeks, add more broccoli and whatever else you prefer, add more cheese if you like and you can also add a dash of cream.

Print Recipe
Mini salmon, leek and broccoli frittatas
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES SEAFOOD
Servings
Ingredients
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 180 deg celcius. Line a muffin pan with cupcake liners, you need 8
  2. Heat the oil in a pan, saute the leeks until soft. Add the broccoli to the leeks and just give it a quick toss
  3. Beat the eggs. Combine all the other ingredients with the eggs. Season with salt and pepper. Divide the mixture equally between the 8 cupcake liners.
  4. Bake at 180 deg celcius for 15 to 20 minutes or until eggs are cooked.
Share this Recipe

My mum definitely makes the best Fish Biryani, there is no doubt about that. I always found it challenging cooking this dish to perfection but I am getting there. I cooked my version of Fish Biryani with Basmati Rice. You must know from all my posts that I have a real fussy husband, everything has to be cooked like it is in a 5 star Indian restaurant.

I’m not sure if I will get that five stars from hubby, for this dish, but I do know it’s reaching my mum’s level of perfection. Indian cooking can be intimidating even for someone that cooks with spices often. Even I can mess up my cooking on my bad days, it’s all about getting the balance of flavours right.

Biryani is a dish that looks really complicated but it is not all that bad. With any Biryani it’s about showcasing the whole spices. It is the whole spices that’s the star of any Biryani recipe, therefore you have to go easy with the masala and chilli powder. It is rather difficult not to use masala in South African Indian Cooking, almost all of our dishes are cooked with masala. I did try to go easy with the masala in this recipe, although it may not seem like it from the quantities.

We never use frozen fish when cooking Fish Biryani, it’s always fresh fish straight from the fishmonger into our pots. This is what adds to the authenticity of a South African version of Fish Biryani with Basmati Rice. I do live far from the coast but we are lucky that we are able to source fresh line fish from our local stores.

I know a lot of people will cringe at the thought of adding boney fish to any dish but it’s exactly how it’s done here. The fish is cleaned and sliced but the bones are still intact so it can be a mission when trying to eat it, however there’s something about the boney fish that adds all the flavour to this special Biryani. If you love Biryani’s as much as we do you can try my vegetarian Biryani recipe, https://itsallaboutthekitchen.co.za/recipe/south-african-vegetable-biryani/

Print Recipe
Fish Breyani
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Cuisine Indian
MAIN COURSES SEAFOOD
Cook Time 1 hour 30 minutes
Servings
Ingredients
Cuisine Indian
MAIN COURSES SEAFOOD
Cook Time 1 hour 30 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. STEP 1 - Cook rice with the spices as stated in STEP 1, once it is half cooked, strain the rice. You can add a little egg yellow food colouring to the centre of the rice, cover with a lid and set aside. When you are ready to assemble the breyani fluff it up with a fork and the colour will spread to some of the rice grains.
  2. STEP 2 - Marinate your fish with all of the ingredients as stated in STEP 2, except the oil and refrigerate for half an hour. Heat the 1/4 cup oil and sear both sides of the fish, do not overcook and set aside. Do not discard the excess marinade as you will add this to the sauce.
  3. STEP 3 - The ingredients in STEP 3 is used to make the sauce that goes with the fish. In South Africa we call it a chutney. Fry one onion until golden brown and crisp, drain on a paper towel and set aside. Fry the second onion in the excess oil from the fish, add thyme, cinnamon stick, bay leaf, star aniseed, curry leaf and chilli Once the onion is translucent add ginger/garlic paste and fry for a minute Add the masala, hilli powder, cumin, turmeric, ground fennel seeds, ground cardamom and fry for a minuteAdd any excess marinade from the fish Add masala, cumin, tumeric and fennel. Mix well and add a few drops of water if required, to prevent scorching and fry for a minute Add tomatoes and chopped mint Season with salt Cover and simmer until tomatoes are cooked
  4. Add the tomatoes and the excess marinade from the fish. Season with salt and simmer on low heat for about 15-20 minutes until tomatoes are cooked.
  5. LAYERING - Spread half the chutney in a flat, thick based pot Assemble fish on top Layer half the rice on top of the fish. Place half the cubes of butter on the rice. Add half the chopped mint Repeat this process, ending with a final layer of rice. Sprinkle the fried onion over the rice and place the remaining cubes of butter on top. Pour over a cup of water and allow the biryani to simmer on the stovetop on the a very low setting for 40 minutes to an hour until the rice is tender and the liquid has reduced Place the cubes of butter on the final layer of rice Sprinkle the onion on top Pour in about a 1/4 cup of water and cook in the oven at 180 deg celcius for 1 hour. You may need a little bit of extra time if the breyani is still too moist
Share this Recipe

This Spicy Prawn Curry is my hubby’s favourite dish! The more chilli the better, says he… never mind the kids! I have a cousin who lives in Perth, Australia and many years ago she gave me a little lesson on cooking prawn curry and I’ve never looked back. She is an amazing cook and I’ve learnt a few kitchen tips and tricks from her. Everytime I cook this dish I get loads of compliments and if it is my hubby’s favourite then that says a lot as he is one of my biggest critics, you would swear he was a gourmet chef in his past life.

Prawn curry is an easy curry to cook and actually doesn’t require as many spices as most other curries. This dish proves that simple can also be delicious. I have yet to taste a more delicious prawn curry.

This dish is cooked in one-pot and it’s the flavour from frying the prawns that adds to the yumminess of this curry. I have made it for guests a few times and they absolutely loved it. It goes really well with rice or roti and a definite crowd pleaser so next time you throwing a party and you want to wow your guests this is the dish to make. The trick to making a great Spicy Prawn Curry is not to overcook your prawns, you have to flash fry it, just a couple of minutes on each side or you will end up with prawns that feels like rubber. I also learnt from my cousin that you have to squeeze every drop of excess water from the prawns before cooking them, this also helps in keeping them soft and tender. It works for me. I also wash my prawns with some coarse salt before marinating them to get all the grimy bits off, a little extra care can do no harm.

Hope you enjoy this Spicy Prawn Curry as much as we do.

 

 

 


Print Recipe


Spicy Prawn Curry

Votes: 1
Rating: 5
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List

Cuisine Indian
MAIN COURSES SEAFOOD

Prep Time 1hour
Cook Time 40 minutes

Servings


Ingredients

Cuisine Indian
MAIN COURSES SEAFOOD

Prep Time 1hour
Cook Time 40 minutes

Servings


Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List


Instructions
  1. Marinate prawns with all of the ingredients in STEP 1 and refrigerate for half an hour.

  2. Heat the oil and flash fry the prawns in little batches and set aside. Be careful not to let the oil burn as you are going to use it to make the sauce.

  3. Once all the prawns are fried add another tablespoon or 2 of oil to the remaining oil, if needed. Fry onion unti slightly brown.

  4. Add garlic and saute for a minute, add curry leaf and chillies. Add chilli powder and cook for a minute.

  5. Add tomatoes , season with salt. Add sugar if required. Cover and simmer until sauce thickens and tomatoes are fully cooked.

  6. Add prawns to the sauce, bring to the boil and turn off heat. Garnish with coriander.


Share this Recipe