Stuffed crab (South Indian style)

Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...

Ingredients:
Crab (cleaned) - 2 large
Shallots or small onions - 15-20 nos
Tomato - 1 nos
Ginger- garlic paste - 1 tbsp
Chilly powder - 2 tsp
Pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Crab shells - 2 nos

Method:
Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.

Note:
Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.

Cocktail stir fried noodles

Cocktail seafood which was a derivative of stir fried squid was such a great hit, that I wanted to use it as a main course. Nothing could have been better than this cocktail stir fried noodles. Here goes the recipe....

Ingredients:

Wheat noodles - 200grams

Cocktail seafood - 200 grams

Boneless chicken - 100 grams

Eggs - 2 nos

Carrots (chopped lengthwise) - 1 nos

Beans (chopped) - 1/4 cup

Olive oil - 2 tbsp

Chicken stock cube - 1 nos

Salt for taste

Dried herbs of choice like parsley, chives, thyme etc.

Method:

Cook noodles in hot boiling water until its done, strain water using a colander and keep the noodles aside. In a wok, heat oil add eggs with constant stirring, add chicken (diced into cubes) and stir till its almost done. Add cocktail seafood, carrots and beans, chicken stock cube, and stir well for a min. Finally add some salt for taste, dried herbs etc. and toss well and serve hot.

Note:

For best results serve this sizzling hot like a sizzler with green salad.

Chappathi wraps (Cocktail filling)

I always make some chappathi wraps with new fillings every now and then. Specially when I cook some tandoori chicken, minced meat balls, pan fried chicken, stir fried chicken etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used Cocktail seafood, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Cocktail seafood - 200 grams
Boneless chicken - 200 grams
Eggs - 2 nos
Carrots - 1 nos
Beans (chopped) - 1 handful
Soya sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp

Method:
Prepare cocktail seafood as per this recipe here and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the cocktail seafood, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.

Note:
I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.

Stir fried squid and prawns (Cocktail seafood)

Stir fried squid (calamari) was such a big hit, every time I'm asked to prepare the same. I would always love to try new recipes each time with the same ingredients or even different ingredients. I followed the same method as in stir fried squid and added some prawns to get this cocktail seafood. And my try was worth it. Here goes the recipe...

Ingredients:
Squid - 500 grams
Prawns - 500 grams
Chilly powder - 4 tbsp
Pepper - 2tbsp
Oyster sauce - 2tbsp
Oil for stir frying
Salt for taste
Lime juice 1 tsp
Water for cooking

Method:
Heat oil in a Pan. Add finely sliced squid, prawns, chilly powder and fry. Now add oyster sauce and give it a toss. Add salt if required (oyster sauce would be salty). Add just enough water to cook the squid and prawns. When the water is evaporated, add pepper powder, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.

Note:
Best when enjoyed hot.

Fish and asparagus soup

Soups are always so healthy, comforting, and filling. I love to try various varieties of them. This one is inspired by Vietnamese style crab and asparagus soup. Here goes the recipe...

Ingredients:
Asparagus - 4 nos
Fish fillets - 200 grams
Onion paste - 1 tsp
Garlic paste - 1 tsp
Prawn stock cube - 1 nos
Corn starch - 1 tbsp
Water - 2 litres
Salt and pepper for taste
Olive oil - 2 tbsp

Dried herbs like
Sage, chives, parsley, thyme,
basil etc.. (use as per choice)

Method:
Heat oil in a stew pot, add onion and garlic paste and saute for 2-3 min. Add fish fillets broken into chunks and stir well. Add enough water, prawn stock cube, dried herbs and cook for 45 min. Now add asparagus and continue to cook till its done. Finally add the corn starch with constant stirring and turn off the flame when the required consistency is obtained. Add salt for taste. Garnish with some fresh parsley, add a dash of pepper and serve.

Note:
Can add some fresh herbs instead of dried herbs. Can add some chilly sauce, soya sauce etc and serve.

Asian spicy prawns

Spicy n' hot, spicy n' hot, Spicy n' hot ... this is how I call this. Simply spicy... Here goes the recipe...

Ingredients:
Chilly paste - 1 tbsp
Garlic paste - 1 tbsp
Salt for taste
Oil - 2 tbsp

For the marinade:
Tiger prawns (cleaned) - 500 grams
Chilly powder -2 tbsp
Pepper powder - 1 tbsp
Oyster sauce - 1 tbsp
Tomato paste - 1 tsp
Dark soya sauce - 1 tsp


Method:
Mix all ingredients and marinate for 1 hour. Heat oil in a wok, add chilly paste, garlic paste and saute for a min. Add the marinated prawns and stir fry for a min. Add salt if required, water, cover and cook till its done. Garnish with coriander leaves and serve.

Note:
Cook till oil separates and the masala is dry.

Tandoori Prawns

Traditionally any tandoori recipe needs to be done using a tandoor oven. But, I have used a traditional charcoal grill. I followed same method which I used for tandoori chicken. Only changes were like the quantity was used as per requirement, chicken stock cube was replaced with prawn stock cube, most importantly, the marination time is very less in this recipe. Here it goes.


Ingredients:
Tiger prawns - 8 nos
Butter for basting

For the marinade:
Thick yogurt - 1 tbsp
Red chilly powder - 1 tbsp
Coriander powder -1/2 tsp
Turmeric powder - 1/8 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Lime juice - 1/2 tbsp
Red color drops (optional) -1/2 tsp
Prawn stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Clean the prawns and mix it well with this paste. Marinade for 2 hours. Take out from the fridge 1/2 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings,etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling. The tail of the prawn maybe retained for better looks, But, I have cleaned it since I was grilling it after skewering it.

Grilled fish (Indian style)

For diet food lovers, this one is simply perfect. Usually the entire fish is grilled and served along with some salad. But, I have used only a small portion of a large carpe rouge fish (used the remaining fish for making fish curry). I trust the food is best when it is simple. In simplicity there is so much of taste, aroma, flavour. Therefore the spices used were also very minimal. Here goes the recipe...

Ingredients:
Fish of choice (I used carpe rouge) - 1 nos
Chilly powder - 1 tbsp
Lime juice - 1/4 tsp
Ginger - garlic paste - 1 tsp
Turmeric powder - 1 pinch
Salt for taste
Olive oil for basting

Method:
Mix all ingredients except fish and make a paste out of it. Rub this paste on the fish and leave it for 1 hour. Now grill the fish using a hot charcoal grill. Baste oil and cook till its done. Serve hot along with salad of your choice.

Note:
I have used lemon wedges, grilled onions, and chillies to garnish the fish. And served it along with sliced cucumbers.

Tuna salad

This simple tuna salad made of tuna, spring onions, boiled and mashed potatoes is like a complete diet meal. From complex carbohydrates to healthy oil, it has it all. Looking for a healthy and filling salad meal for lunch or dinner? Here is one...

Ingredients:
Tuna fillets - 500 grams
Potatoes (boiled and roughly mashed) - 1 cup
Spring onions chopped - 1 cup
Salt and pepper
Olive oil - 2 tbsp

Method:
Thaw the tuna fillets. Once its done, shred them into tiny chunks and keep aside. In a mixing or salad bowl, add tuna chunks, potatoes, chopped spring onions, pepper and salt and mix well. Transfer this to a serving bowl , drizzle olive oil and enjoy the salad.

Note:
Do not refrigerate this salad as the sugar in potato will be converted into starch.
Click here for tuna cutlet recipe

Spicy fish curry ( Meen saaru/ Meen kulumbu)

Fish curry is best tasted when it is spicy. This is a Manglorean style fish curry. Prepared with ground masala made of coconut, red chillies, coriander seeds, etc. I have added prawn stock cube for added taste. Even in Mangalore there are many varieties of fish curry. Here is one...

Ingredients:
Fish - 1 kg
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp
Green chillies - 2 nos
Prawn stock cubes - 1 nos
Tamarind extract- 1 tsp
Sunflower oil - 4 tbsp
Salt for taste
Water for cooking

To grind:
Tomato - 2 nos
Onion - 1 nos
Coconut grated - 1/4 cup
Ginger 1 " piece - 1 nos
Garlic minced - 1 tbsp
Red chillies - 8 nos
Coriander seeds - 2 tbsp
Black peppercorns - 1 tsp
Cumin seeds - 1/4 tsp

For seasoning:
Curry leaves - 1 stalk
Mustard seeds - 1/4 tsp
Fenugreek seed - 1/2 tsp
Sunflower oil - 1 tbsp

Method:
Grind 'to grind' ingredients to a smooth paste and keep aside. In stew pot, heat oil, add Chopped onion and fry till golden brown. Add ginger-garlic paste and saute for a min. Add turmeric powder and chilly powder and fry. Now add the ground paste and saute for 3 min. Add green chillies (slit lengthwise), prawn stock cubes and fry for a min. Now add fish pieces, just enough water to cover the fish, add salt for taste. Cover and cook in sim for 7 min. Now add tamarind extract and simmer for 5 min or until its done. Turn off the flame. Finally do the seasoning. Serve hot with boiled rice or basmati rice.

Note:
Oil can be of your choice. Can garnish with coriander leaves also.

Meen Moli(Fish molee/moliee)

This is delicacy from kerala. It also common in Srilanka. Its tangy fish cooked along with coconut milk and lime( can add tamarind extract instead). Usually Seer fish is used in this recipe, but any other fish should also taste equally good. I used tuna fillets for this recipe. Here it goes...

Ingredients:
Fish - 750 grams
Mustard seeds - 1/4 tsp
Onions - 2 nos
Ginger- garlic paste - 1 tbsp
Tomatoes - 1 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 tsp
Ginger 1 inch piece - 1 nos
Green chillies - 6 nos
Tamarind extract - 1 tbsp
Coconut milk from 1 coconut
Salt for taste
Coconut oil for cooking

Method:
Heat oil in a wok or pot add chopped onions, and stir fry till golden brown. Now add ginger-garlic paste and saute for min. Add chilly powder and turmeric powder and stir for a min. Now add chopped tomatoes and stir fry for 2 min. Add fish (I had used thawed tuna fillets), green chillies, grated ginger and continue to fry for 2 min. Add enough salt, coconut milk and cook on low heat for 30 min or till its done. Finally add tamarind extract with constant stirring and turn off the flame. Serve hot with appam, string hoppers, rice etc

Note:
Lime juice can be used instead of tamarind extract. Some people prefer to bring the coconut milk to boil then add the fish, But I prefer this way.

Prawn pepper fry

Prawn pepper fry is one such recipe where there is spice, yet not spicy. The reason being I have used a lot of pepper in the recipe. Though a bit of chilly powder and green chillies were added for spice, freshly ground black pepper dominates the recipe. Tiger prawns or jumbo prawns are best for this recipe, But I was able to get only very small prawns or crevette. Here is the recipe...

Ingredients:
Prawns - 750 grams
Chilly powder - 1 tsp
Dark soya sauce - 1 tbsp
Ground pepper powder - 4 tbsp
Green chillies - 2 nos
Ginger garlic paste - 1 tbsp
Salt for taste
Oil for stir frying

Method:
Marinate the prawns with ginger-garlic paste and soya sauce for 15 min. Now in a wok, heat oil, stir fry this marinated prawns along with chilly powder and stir fry for 5 min. Now add freshly ground black pepper powder, salt (if and only if required) and continue to cook till oil separates. Garnish with sliced green chillies and serve hot.

Noe:
Using dark soya sauce along with black pepper gives a dark color in this recipe.

Tuna cutlets ( fish cutlets/ tuna cakes)

Tuna is a oily fish. It hardly needs any defrosting. Its like directly from your fridge, on the thaw (doesn't require oil, as its a oily fish), add dash of salt and pepper and its done. Its as easy as that. Its rich in omega oils (so its good to consume tuna). The mercury content may vary from one fish to another, however tuna is rich in mercury as well (always better to buy from supermarket where it has been tested for mercury levels and OK for consumption). Pregnant women needs to be careful while consuming tuna due to mercury. Looking for something different which all at home would enjoy, then this is the recipe. I make this often at home and its always a hit. This tuna cutlets are great starters. Here is the recipe...

Ingredients:
Tuna fillets - 1 kilo
Onions - 1 nos
Potatoes - 2 nos
Green chillies -3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 2 tbsp
Garam masala - 1 tbsp
Spring onions - 1 cup
Fish stock cube - 1 nos
Egg white of one egg
Bread crumbs - 100 grams
Salt for taste
Oil for shallow fry and cooking

Method:
Boil and mash potatoes and keep aside. Shallow fry tuna fillets and keep aside. Heat oil in a wok, add chopped onions, chopped green chillies, ginger garlic paste and fry for min. Now add chilly powder and fry for 1/2 min. Add shallow fried tuna fillets, garam masala powder, fish stock cube and saute for 2 min. Now add mashed potatoes,sliced or chopped spring onions, salt (if and only if required) and turn off the flame. Mix well (rather knead well). Make small balls then flatten them into cutlet shaped cakes. Now dip this in egg white, then roll over bread crumbs. Shallow fry in a pan. Serve hot with tomato or Tabasco sauce.

Note:
Leftover tuna may be used in this recipe. Tinned tuna may also be used. Can use coriander leaves instead of spring onions. Can use a prawn stock cube instead of fish stock cube. Do not deep fry as the cutlet will break on deep frying.

Fish biryani

Biryani is usually rice cooked along with spices, ghee and other veg or non- veg ingredients. This is one pot meal. For rice lovers this is heavenly. Usually its served along with raitha, dalchi, brinjal masala etc... Some people prefer to have it with side dish like egg masala, chicken kebab, fish fry etc. But I would say, Biryani can just be eaten without any side dish and it tastes simply superb. I can't imagine any feast or celebrations without this rich and heavy meal of biryani. There are many varieties of it like fish, chicken, mutton, egg, veg, turkey, beef etc. I made this fish biryani at home, and it was a huge hit. Here goes the recipe...

Ingredients:
Fish fillets - 1 kilo
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Prawn stock cube - 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and prawn stock cube and cook till oil separates. Now add fish pieces or chunks, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
I usually use yogurt for biryani, since this is fish biryani I have excluded it. Biryani can also be microwaved.
Looking for Veg biryani recipe
or Mutton biryani recipe

Spicy prawns

Yet another south Indian recipe. Kindly set your taste buds at a slightly higher level to detect spice.... cause this is going to be really spicy. Here it goes...

Ingredients:
Prawns - 750 grams
chilly powder - 3 tbsp
pepper powder - 2 tbsp
oyster sauce - 4 tbsp
green chillies - 4 nos
oil - 4 tbsp
salt for taste( if required only)

Method:
Marinate prawns with chilly powder and oyster sauce. Heat oil in a pan or wok, add marinated prawns and stir fry till color changes. Add pepper powder, salt to taste and cover and cook for 5 min. Now add green chillies and cook till its completely dry. Garish with coriander leaves and serve.

Note:
No need to add water. The prawn has to cook in its own juices. Add salt after checking as oyster sauce is salty and so is the prawns.

Prawn aloo masala

This is again very simple and tasty. Potatoes gives their unique flavour and richness to the masala. Here goes the recipe...

Ingredients:
Onions - 2 nos
tomatoes - 1 nos
ginger-garlic paste - 1 tsp
prawns - 500 grams
potatoes - 2 nos
chilly powder - 3 tbsp
pepper powder - 2 tbsp
green chillies - 4 nos
thick coconut milk - 1 tbsp

Method:
Heat oil in a wok, stir fry onions until they turn golden brown. Add tomatoes, ginger garlic paste and saute till the oil separates. Now add chilly powder stir fry for a min. Now add potatoes,green chillies, enough water and cover and cook till its half cooked. Now add prawns, pepper powder , salt for taste and cook till gravy thickens. At this point add thick coconut milk and cook till done. Serve hot with pulav, rice etc.

Note:
Thick coconut milk is optional. Can add curry leaves and coriander leaves etc.

Stir fried squid ( calamari fry, kanava fry)

Squid is popular among many cuisines of the world, including Indian. The arms , tentacles, ink are all edible. Addition of squid ink in squid gravy or sauce can give a dark or blackish color and would be packed with flavour. Squid rings are usually deep fried. I'm adapting the south Indian style where it is semi gravy to dry in consistency and stir fried in a pan. This spicy seafood recipe is very easy and quick. Here goes the recipe...

Ingredients:
Squid - 500 grams
chilly powder - 2 tbsp
pepper - 1 tbsp
oyster sauce - 1 tbsp
oil for stir frying
salt for taste
lime juice 1 tsp
water for cooking

Method:
Heat oil in a Pan. Add Finley sliced squid, chilly powder, pepper powder and fry. Now add oyster sauce and give it a toss. Add salt if required( oyster sauce would be salty). Add just enough water to cook the squid. When the water is evaporated, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.

Note:
Best when served hot.

Fish curry (meen saaru/meen kulumbu)

I'm using merou(Dusky grouper) fillets in this recipe. Fish curry( meen saaru or kulumbu) is staple food of the coastal people( non-vegetarians) in India, may it be kerala, kolkotta, goa, Chennai, mangalore or mumbai etc. They may have different versions of it like in kerala coconut oil is used for cooking along with coconut ground paste or coconut milk etc., in kolkotta they use mustard oil in their preparations etc, in Goa they may use vinegar in their cooking( they have a lot of Portuguese influence in their cuisine) etc.. I would be adapting my version of fish curry. At home, its a big time hit always. Here goes the recipe...

Ingredients:
Fish fillets - 1 kg
onions - 2 nos
tomato - 2 nos
thick coconut milk - 1 cup
green chillies - 2 nos
ginger - garlic paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
pepper powder - 1 tsp
cumin powder - 1/2 tsp
turmeric powder - 1/4 tsp
pram stock cubes - 1 nos
Tamarind puree - 1 tsp
Gingelly oil - 4 tbsp
salt for taste
water for cooking

for seasoning:
curry leaves - 1 stalk
mustard seeds - 1/4 tsp
fenugreek seed - 1/2 tsp
gingely oil - 1 tbsp

Method:
Grind 1 onion and 2 tomatoes to a smooth paste and keep aside. In stew pot, heat oil, add Chopped onion( 1 nos) and fry till golden brown. Add ginger-garlic paste and fry.Add turmeric powder and chilly powder and fry. Now add the ground paste of onion and tomato and saute for 3 min. Add green chillies( slit lengthwise),prawn stock cubes and remaining masala powders and fry for a min. Now add fish fillets, just enough water to cover the fish, add salt for taste. cover and cook in sim for 7 min. Now add Thick coconut milk, tamarind paste and simmer for 5 min or until its done. Turn off the flame. In a tadka pan, heat oil add mustard seeds, curry leaves and fenugreek seeds. Finally do the seasoning. Serve hot with boiled rice or basmati rice.

Note:
Oil can be of your choice. Crushed aniseed may be added to the seasoning (this gives a unique aroma, and this is followed in chettinad style). Can garnish with coriander leaves also.

Batter fried fish ( meen fry)

For seafood lovers this is one fantastic recipe. I used merou(dusky grouper) in this recipe. This is a very quick and easy. The batter can be prepared before hand itself( batter can be preserved in the refrigerator for a day or two). This is so crisp on the outside, juicy and succulent on the inside. Here goes the recipe...

Ingredients:
Egg white - 1 nos
sparkling water - 1/2 cup
All purpose flour( maida) - 1 tbsp
corn flour - 1 tbsp
ginger- garlic paste - 1 tbsp
chilly powder - 1 tbsp
salt for taste( ajinomoto can be used)
Fish slices - 6 nos
Oil for deep frying
Lime juice( optional)

Method:
Mix egg white along with sparkling water slowly. Now add this to a mixture of maida, corn flour, chilly powder, ginger-garlic paste form a batter of pouring consistency. Check for salt and add as per requirement. Dip the fish slices and deep fry in hot oil for 10 min or until its cooked. Serve hot with a dash of lime juice squeezed over the fish.

Note:
Even fish fillets may be used. Fish can be of your choice like pomfret fillets, sole fillets, king fish, etc..

Prawn pulav

Today I made this simple and easy prawn pulav. The flavour of prawns is so strong and it can be so aromatic with very less ingredients. Its a great recipe for picnics and other potluck parties.For seafood lovers this is a must try. Here goes the recipe...

Ingredients:
Basmati rice - 6 cups
(soaked for 30 min)
prawns - 500grams
green peas - 200 grams
onions large - 1 nos
tomato - 2 nos
green chillies - 2 nos
ginger-garlic paste - 1 tbsp
chilly powder - 6 tbsp
cloves - 8 nos
cardamom - 6 nos
Cinnamon - 1 large stalk
bay leaves - 2 nos
prawn stock - 6 cups
Dalda - 4 tbsp
oil - 4 tbsp
salt for taste

Method:
In a pressure cooker, add dalda and oil. When hot add whole spices like cloves, cardamom, Cinnamon, bay leaves and fry. Add finely sliced onions and fry till golden brown. Add ginger- garlic paste, lengthwise slit green chillies, chilly powder and continue to fry. Now add chopped tomatoes, green peas, and prawns. Stir fry for a minute. Add rice, prawn stock and salt( it should be salty as the rice is also cooked in the same medium). Pressure cook for about 1 whistle. Serve hot.

Note:
To do prawn stock- bring to boil all the heads of prawns along with pinch of salt. strain it and use it like stock.Instead a prawn stock cube can also be used.