Batter Fried Hot Deviled Prawns

INGREDIENT

250g Prawns (Medium)
2 large Capsicum
3 big Onion (2 cut medium 1 cut small)
4 spring Onions (cut 1 inch lengthwise)
2 Tomatos (cut lengthwise)
2 tea sp Ginger
2 tea sp Garlic
3 tea sp Hot Chilli Past
1 tbsp chilli powder
2 tbsp sugar
salt & pepper to taste
3 tbsp oil or Butter
Oil for frying

For Batter:

3 tbsp all purpose flour
3 tbsp corn flour
1/2 cups milk
1 eggs
salt

 

METHOD

Chillie Fried Fish

 

INGREDIENT

2 fish fillets
1 Onion chopped
1 oz of tamarind pulp
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp chillie powder
1 tbsp sugar
salt & pepper to taste

 

METHOD

Scallops with Garlic and Parsley

 

INGREDIENT
12 fresh scallops, shelled and corals removed
3 tbsp olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh parsley
squeeze lemon juice

METHOD

Devilled Prawns

 

INGREDIENT

1 lb Prawns, shelled and devained
1-2 onions, sliced
2 tomatoes, cut into wedges
2-3 banana peppers, cut into diagonal pieces
3 cloves garlic, minced
1/2 inch piece of ginger, minced
1 tbsp soy sauce
1 tbsp tomato sauce/ketchup
1-2 tsp chillie powder
1 tbsp vegetable oil
Salt to taste

 

METHOD

Asian Spicy Tuna Salad

 

INGREDIENT

1 (6 ounce) can solid White Tuna Packed in water, drained
1 Teaspoon grated fresh ginger root
1/2 Teaspoon diced green Chile pepper
3 Tablespoon diced green Chile pepper
1/4 teaspoons finely chopped onion
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice

 

METHOD

Crab Curry

 

INGREDIENT

2 whole large cooked brown crabs
3 cloves
1 cinnamon stick or 1/2 tsp cinnamon powder
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tbsp vegetable oil
3 garlic cloves, chopped
2 medium onions, chopped
2 red chillies, chopped
400ml can coconut milk
Juice of 1 lime, plus lime wedges to serve (optional)
1/2 tsp mustard powder
3-4 curry leaves or a bay leaf

 

METHOD

Prawn Curry

 

INGREDIENT

500 grams medium sized prawns
3 tablespoons oil

1 tablespoon chilli powder
¾ teaspoon salt

METHOD 

Fish Curry with Chillies

INGREDIENT
500g Fish (Tuna, Boita, Kellawalla,   Atawalla)

1/4 Teaspoon Turmeric powder
1 Dessert Spoon Raw Chille powder
1 Dessert Spoon Roasted mixed chillie powder
1 Dessert Spoon Roasted mixed curry powder
1/4 Big Red onion sliced
2 Green chillies sliced
1 Teaspoon Vinegar(optional)
3 Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger (finely chopped)
2 Teaspoon Garlic (finely chopped)
1 1/2 Teaspoon Salt
2-3 Spring curry leaves
2 Teaspoon Oil (Coconut oil)
1/4 Lime
1 1/2 Cup
Water

METHOD

Chicken Black Pepper Curry

INGREDIENT

1 lb Chicken breast
1 large Onion
1 large tomato
2 Banana Peppers(Malu miris) or green bell pepper
Turmeric powder
Chopped 2 cloves Garlic
Chopped Ginger
Rampe
Curry leaves
1 inch stick of cinnamon
slightly crushed Black Pepper
Tamarind
Salt to taste
Cooking Oil

METHOD

Spicy Chicken Curry

INGREDIENT

Chicken 1lb
Unroasted curry powder
Turmeric powder
Chopped garlic and ginger
Tamarind or vinegar
1 Cardamom and 1 stick Cinnamon
1 tbsn corn flour
black pepper powder
red chillie powder
salt to taste
Cooking oil or margarine

 

METHOD
Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.Then add sufficient water and cook thoroughly.
When it's done heat a frying pan and add margarine or cooking oil.When the oil is heated add few chicken pieces at a time and brown it all the sides.
Take the chicken out of the pan and add the chicken gravy that was left from boiling.Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.Then add some chillie powder,black pepper powder and mix well.Finally add the chicken pieces and mix well.Can add more chillie powder if desired.

 

Beef in Black Pepper Sause

 

INGREDIENT

1 lb Beef
1 large onion sliced
sliced green chillies or sliced bell pepper
black pepper powder
1 tspn red chillie powder
chopped garlic and ginger
1 sprig curry leaves
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar

METHOD

Devilled Pork

 

INGREDIENT

1 lb Pork
Crushed red chillies
1 large onions cut into 2 inch sqaure pieces
1 Bell pepper or Banana pepper
crushed garlic and ginger
Salt to taste
Ketch up ar tomato sauce
Vinegar
Red chillie powder
1 tsn Sugar
cooking oil
 

METHOD

Tempered Beef Curry

INGREDIENT

1 lb Beef
1 large onion sliced
1 stick cinnamom and few cardomoms
2 cloves of garlic finely chopped
1 sprig curry leaves and rampe(pandan leaf)
1 cup thick coconut milk
1 tbspn Sri lankan curry powder
1 tspn chillie powder
1 1/2 tspn black pepper powder
Tamarind juice
Salt to taste
1/2 tspn turmeric powder
Cooking Oil

 

METHOD

Pork Gravy



INGREDIENT-a
Pork 1lb
Salt to taste
Turmeric powder
Curry Powder
Chopped garlic and ginger
Curry leaves and rampe
1 stick Cinnamon stick

INGREDIENT-b
Margarine or cooking oil
1 large Oninon cut in to rings
Sliced Bell pepper or green chillies
Black Pepper powder
Red chillie powder

METHOD

Pineapple & Cashew Chicken

INGREDIENT

250g chicken thigh fillets, chopped
1/2 cup cashewnuts
2 cups chopped pineapple
2 tbsp vegetable oil
4 cloves garlic chopped
1 large onion cut in large chunks
2 tsp chopped red chillies
1/2 red capsicum, chopped
1/2 green capsicum, chopped
2 tbsp oyster sauce
1 tbsp soy sauce or fish sauce
1 tsp sugar
3 spring onions
2 tbsp shredded coconut, toasted
Salt to taste

METHOD

Roast the cashew on an oven tray for about 15 min in a moderate oven, 180*c 350*f/ gas mark 4, until deep golden;allow to cool.Heat the oil in a pan and stire fry the garlic, onion and chillies over medium heat for 2 min; Increase the heat to high and stir fry the chicken and capsicum, tossing until the chicken is light brown.Add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 min. Toss the cashews through.Arrange on a serving plate and scatter the spring onion and coconut over the top.
Serve immedietly with rice, If you like garnish with coriander leaves.



Beef Stir Fry

 

INGREDIENT

Thinly sliced beef strips 200g
E.V. Olive Oil 3 tbsp
Pinch of salt
Lemon pepper 2tsp
White wine vinegar 1tbsp
Worcestershire sauce 1tsp
Oyster sauce 2tbsp
Keg Terriyaki sauce 1tsp
Red chilly flakes 1tsp
pasta(any kind) 1 cup(boiled and drained)
Carrot thin strips 100g
Green, Red, Yellow and Orange bell pepper(thin slices)(50 g of each)
Broccoli heads 100g
baby corn small can
One Knorr chicken cube

 

METHOD

Grilled Chicken

INGREDIENT

1 kg chicken legs
1 cup of tamarind pulp
1 tablespoon of black pepper
3 pods of crushed garlic
salt to taste
1 tablespoon of tomato ketchup (optional)
1 teaspoon of vinegar

METHOD

Malu Ambulthiyal (Sour fish curry)

INGREDIENT

1 lb firm fish like tuna, cut into 1" pieces
1 tbs Goraka paste
2 tsp salt
2-3 tsp black pepper
1 1/2 cups water (just to cover the layer of fish)

METHOD

Mongolian Beef

INGREDIENT

8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 stalk shredded green onions (white part only for garnishing)

Marinate:
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt and sugar to taste

METHOD

Mustard Chicken

INGREDIENT
1 chicken, cut into pieces
1 and half teaspoon mustard (raai) powder
1 and half heaped tablespoons ginger/garlic paste
1 teaspoon red chilli powder
1/2 teaspoon cumin (jeera) powder
2 tablespoons soy sauce
2-3 onions sliced and fried till golden brown
1 and half cups of yogurt approx.
oil
salt to taste

METHOD