…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…pads, chilli fries and especially popular with kalchi kodi (leftover fish, prawn, meat or sorak with or without vegetables thickened curry of the previous/yesterday). It is absolutely delicious with the accompaniments I have listed above. During the season of Lent when some may not fast but only observe partial fast or abstinence, do consume Pez with vegetarian pickles and seafood accompaniments. Today’s post is especially for Holy Week. You can c…
…fficiently large bowl, mix all the marinade ingredients well. Marinate the prawns in this mixture for about 30 mins. Skewer each prawn with a tooth pick. Heat a grill pan on med. heat. Brush the grill pan with olive oil. When the oil starts to sizzle, grill the marinated prawns for 2 mins. on each side or till done. Transfer on a serving plate and serve with a spicy remoulade or any dipping sauce of your choice. Ingredients for the Spicy Remoulade…
…. Finely cut the flaps & the tentacles. Place in a bowl alongwith the prawns/shrimp. To prepare the stir fry stuffing: Heat one tbsp. oil in a pressure cooker/ wok/kadhai till hot. Reduce heat & saute the chopped onions till soft & translucent. Then add the ambot tik masala paste & saute on low heat till the rawness disappears for about 2-3 mins. Add the reserved squid tentacles & prawn mixture; saute for another 3 mins. T…
…hopped spring onion greens & stir for a minute. Transfer to a serving bowl. Garnish with some more spring onion greens. You may garnish with some more lightly fried finely chopped ginger-garlic if desired. Serve piping hot with Prawn Fried Rice or any other fried rice of your choice or with noodles or steamed rice. Variation : You may deep fry the fish coated with batter if you so desire before adding to the gravy. Note : Use salt sparingly a…