Shrimp Biryani

1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste

Soak the rice in normal water for 20 minutes.
Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
Add the paste to the onions and stir for about 5 minutes.
Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Preheat the oven to 300°F.
In a serving bowl mix the shrimps and rice together.
Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.


Barbecue Fish Tikka

Rahu fish 1/2 kg cut into cubes
1 tsp salt
1 tsp cummin seeds, roasted grinded
1 tsp red chilly powder
1 tsp Ginger / Garlic
1/2 tsp all spice
2 tomatoes
1 capsicum
1 onion
1 tbsp lemon juice
1/4 cup brown sugar
4 green chillies
2 cloves garlic
1 tsp sugar
1/2 cup tomato ketchup
1 tsp red chilly powder
Salt to taste
2 tbsp butter melted

Remove the skin from the fish and cut it into 1 inch cubes. Wash the fish and pat dry with a kitchen towel. Mix salt, lemon juice, cummin, red chilly powder, ginger / garlic and all spice. Put the fish cubes into this mixture, coating them from all sides. Set aside for 30 minutes. Cut the onions, tomatoes and capsicum into 1 inch wedges. Pierce the fish onto skewers, alternating with the onions, tomatoes and capsicum. Barbe cue over an open charcoal fire and baste with the butter and Barbe cue sauce.
In a sauce-pan cook the vinegar, green chillies, garlic and sugar for approximately 10 minutes. Then add the tomato ketchup, red chilly powder and salt. Cook for a further 5 minutes. Remove from heat and strain. Use this sauce for basting and also to accompany the barbecued fish.

Shrimps Salan

½ Kg. shrimps (de-veined)
1 onion chopped
1/3 tsp. salt (according to taste)
½ tsp chili (Lal Mirch) powder
¼ tsp turmeric (Haldi) powder
¼ tsp garam masala powder
1 pinch of dried fenugreek (Methi) Leaves
2 tbs. yogurt
1 tomato
2-3 whole green chilies
2-3 tbs. oil

Sauté the onion in oil till transparent.
Add all the spices, tomato and yogurt.
Mix well and add the fish pieces.
Add a few tbs. of water if necessary.
Cover and cook on medium-low heat for 10-15 minutes. Shrimps take lesser time to cook.
Serve with naan or boiled rice.


Shirmp Fry

1 lb. shrimps
1 tbsp. oil
1 tsp. garlic powder
1 tbsp. chilli powder
1 tbsp. lemon juice
1 tsp. salt
1 sliced green chilli

Mix the shrimps, lemon juice, garlic and chilli powders. Heat oil in a frying pan and fry the
shrimps coated with the spices. After the shrimps are done, transfer to the serving dish. Just
before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot.

Shrimp Curry

1 lb. shrimps
2 tbsp. oil
1 tsp. turmeric
2 tbsp. mustard powder
1 tsp. salt
8 green chillies
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water.
Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for another twenty five minutes.