Shwet's Sizzling Wok

A foodie's delight

Karahi Prawns

This one’s a tangy and lipsmacking dish !! I adapted this recipe from “Anjum Anand’s, book of I love Curries“. It can be served as a starter or even as a main course with steamed rice.. Ready in a jiffy.. and totally delicious !! Seafood lovers this one’s for you.


  • 5 tablespoons ghee or vegetable oil
  • 1 small onion, finely chopped
  • 20g fresh root ginger, peeled weight, grated into a paste
  • 7 fat garlic cloves, grated into a paste
  • 2-4 fresh green chillies, whole but pierced
  • 6 small tomatoes, chopped
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon carom seeds
  • 2 teaspoons dried fenugreek leaves, crumbled
  • 1/4-1/2 teaspoon chilli powder, or to taste
  • 400g large or medium raw prawns, peeled, deveined and rinsed
  • 1 1/2 teaspoons garam masala
  • 1-2 tablespoons single cream
  • salt and freshly ground pepper, to taste
  • handful fresh coriander leaves
  • 1 teaspoon lemon juice, or to taste


  • Heat 4 tbsp of the ghee or oil in a karahi or sauté pan.
  • Add the onion and cook over a high heat until browned. Add the ginger and garlic pastes and chillies. Sauté gently for a minute or two, until the garlic smells cooked.
  • Add the tomatoes, ground coriander and cumin, carom seeds, crumbled fenugreek leaves and chilli powder.
  • Cook, stirring occasionally, for about 15 minutes, or until the oil comes out of the paste, then stir for three or four minutes more, or until the tomatoes have darkened a little. Set this masala aside.
  • Heat the remaining ghee or oil in the pan, add the prawns and sauté for a minute. Add the masala paste, garam masala, cream and 50ml water; cook for another two minutes. The sauce should be fairly thick and clinging to the prawns (if you want little more curry like texture, then adjust the water) Taste and adjust the seasoning. Stir in the coriander leaves and add lemon, to taste.
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Bangda Pulimunchi

Hello guys !! Been a while since I posted, Was really very busy juggling with home and office 😦 As I had told, we recently shifted to a new place, and we are still on the process of setting the home. Well, Now back to the food, As I hail from “Mangalore” I am very much devoted to seafood 😛 Fish in any form is my favorite, But the one cooked in Mangalorean flavours is an absolute bliss 🙂 I like my fish spicy, so I always be on a lookout for spicy recipes.

Pulimunchi” is a type of spicy and tangy gravy, It is similar to the “Phannaupkari” that we make in konkani cuisine, but this comes with additional flavors. It is best served with boiled rice or neer dosa. And the best part of this dish is no chopping 😀 Yeah the very lazy me. So here goes the recipe, Enjoy !!

Recipe Credits : Ruchik Randap


  • 1/2 kg mackerels/bangda/ bangude (about 4-5 medium sized ones)
  • salt to taste
  • 1 sprig curry leaves for seasoning
  • 2 teaspoons oil for seasoning

For the masala:

  • 10 long dry red chillies (deseeded if you wish) – Use Byadge chillies for best results
  • 1-1/2 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 4-5 peppercorns
  • 1/8th teaspoon fenugreek seeds (methi)
  • 1/4 teaspoon turmeric powder
  • 1 small green chilli (deseeded if you wish)
  • 1 inch ginger
  • 3 flakes of garlic
  • two marble sized balls of tamarind or 2 teaspoons of tamarind paste
  • 1 small-medium onion


  • Clean the mackerels if not done already. Wash with water, salt and turmeric, refresh in a couple of changes of water and keep on a colander to drain off excess water. Depending on the size of the fish you can either leave them whole or cut them into 2-3 pieces.
  • Grind all the ingredients mentioned under ‘For the masala‘ to a fine paste. Transfer the masala into a wide based pan/kadhai, rinse the mixer grinder jar with some water (about 1/4 cup) and add this water also to the masala. Let the gravy be of medium thickness, so add another 1/4 cup of water or lesser to adjust the consistency.
  • Bring the gravy to a boil and reduce the heat to a simmer. Add the fish pieces and salt to taste and lightly shake the pan (swirl it around) so that all the pieces are covered with the gravy. Cover the pan and let the fish cook for a couple of minutes. Remove from heat.
  • In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.
  • Serve hot with boiled rice or neer dosa

Prawn Curry (With Coconut)

A very simple prawn curry, in Mangalorean style, Tastes great with steamed rice, and of course fish fry 😉 Cooked this for dinner last night, We really enjoyed it. And its so simple, You can just finish it in 20 min flat 🙂

So Prawn lovers, This one’s for you !!!


  • Prawn (cleaned and de-veined) – 500 gms
  • Onions – 2 medium (Sliced)
  • Tomatoes – 2 medium (Chopped)
  • Ginger-garlic paste – 1 tbsp
  • Coriander powder – 2tsp
  • Cumin powder – 1 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Curry leaves – About 15 sprigs
  • Coconut (scraped) – 1/2 cup
  • Green chilli – 3 (slitted)
  • Oil – 2 tbsp
  • Coriander leaves – 2 tbsp


  • Heat 1 tbsp of oil in a pan and saute onions till golden brown. Now add the tomatoes and cook till its soft and mushy. Add the scraped coconut and about 7 curry leaves and cook for another 3 mins.
  • Cool this mixture and grind to a smooth paste.
  • In the same pan, heat the remaining oil, Pour the ground masala and fry for a minute.
  • Now add the ginger garlic paste and the green chillies and continue to cook for another minute (The masala splutters, so be careful at this stage, You can even cover the vessel and cook)
  • Now add in all the powders (Coriander, chilli, turmeric, cumin) and mix well. Add more water if the curry is too thick
  • Now drop in the prawns and just simmer for 3-5 min.
  • Add the remaining curry leaves and coriander leaves and mix well.
  • Serve hot with steamed rice


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Mackeral Phanna Upkari (Fish in chilli tamarind sauce)

Phanna upkaris are my hubby’s all time fav !! Yeah, he has a liking to spicy food, where as am just the opposite. I prefer something that is mildly spiced. I have already posted a recipe of “Prawns Phannaupkari” sometime back, This is the same recipe, only replacement is the fish used.


  • Mackeral : 500 gms (about 6, cut into 3 pieces each)
  • Red chilli (Roasted) : 7
  • Kashmiri Chilli (Roasted) : 7
  • Tamarind : A small lemon sized ball
  • Coconut oil : 2tbsp (Coconut oil gives it a good flavour, but you can use olive or refined oil too if you like)
  • Onions : 4 big (chopped)
  • Salt to taste


  • Ground the red chillies and tamarind to a fine paste, and set aside
  • Heat oil in a pan, Fry the onions till golden brown.
  • Now add the ground paste and some water to make a thick gravy and adjust the salt as per your taste.
  • Add the fish and mix well, and simmer for 10 min.
  • Serve hot with boiled rice
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Chettinad Fish Curry (Meen Kuzhambu)

“Meen Kuzhambu” A very very flavorful curry, I can say a blast of flavors !! The shallots add more to the taste. This is the first time I came across a fish curry with Shallots, It really works well and shallots has always been my personal favourite 😀 I remember picking the shallots from the sambar and eating it when I was a kid 😀

I adapted this recipe from “Sharmis passions”, Made some slight alterations to suite my taste. The dish turned out to be heavenly. I paired it with some fish fry, pappad and pickles.  So altogether it was a feast for us 😀

Hope you enjoy making this dish, as much as I did 🙂


  • Fish – 8 pieces(I used baby king fish slices)
  • Tamarind – lemon sized
  • Turmeric powder – a generous pinch
  • Coriander leaves for garnish
  • Salt- to taste

To be ground:

  • Coconut – 1/4 cup
  • Fennel seeds – 1 tsp
  • Chilli powder – 3 tsp (I love my fish spicy, however you can reduce the spice according to your taste)
  • Coriander powder – 2 tsp

To saute & grind:

  • Oil – 1 tsp
  • Tomato – 1 chopped roughly
  • Big Onion – 1 chopped roughly

To temper:

  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Shallots – 10
  • Garlic – 5 cloves (chopped)
  • Tomato – 1
  • Curry leaves – few


  • Clean the fish slices, apply some turmeric powder to it and set aside
  • In a tsp of oil saute onion till translucent, now add the tomatoes and saute till the rawness disappear. Now mix in the chilli powder, Coriander powder, Scraped coconut and saute for a minute more. Add a little water ath this stage to avoid scorching.
  • Cool the ingredients, and make a fine paste. Set aside.
  • Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.
  • Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, shallots, chopped garlic and saute for 3mins, then add tomatoes and saute till slightly pulpy
  • Add the grounded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness), required salt and allow it to boil for about 7 mins.
  • Now slide in the fish slices and let it simmer for another 5 mins.
  • Switch off the same, and garnish with coriander leaves.
  • Serve hot with steamed rice

For the recipe of fish fry, Please refer this link,

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Prawns Phanna Upkari (Prawns in chilli-tamarind sauce)

Prawns phanna upkari is a konkani delicacy, I personally didnt like it before marriage as I used to find it spicy 😛 Well I do not eat spicy food 😀

My husband loves this a lot, and I started making this for him, Took sometime to get the perfect taste and consistency like how I wanted, But nevertheless learnt it finally 😀 This is my mommy’s recipe, Well I am not able to match up to her taste, But altleast something close-by, Hope you all enjoy this too,


  • Prawns : 500 gms
  • Red chilli (Roasted) : 7
  • Kashmiri Chilli (Roasted) : 7
  • Tamarind : A small lemon sized ball
  • Coconut oil : 2tbsp (Coconut oil gives it a good flavour, but you can use olive or refined oil too if you like)
  • Onions : 3 big (chopped)
  • Salt to taste


  • Ground the red chillies and tamarind to a fine paste, and set aside
  • Heat oil in a pan, Fry the onions till golden brown.
  • Now add the ground paste and some water to make a thick gravy and adjust the salt as per your taste.
  • Add the prawns and mix well, and simmer for 10 min.
  • Serve hot with boiled rice


Note : This is a very spicy curry.  You can prepare it a night before and let it absorb all the flavors, It tastes awesome the next day !! 


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Kerala style spicy fish curry


  • Pomfret, King fish or any flat fish of your choice  – 1 kilogram (I used white pomfret)
  • Turmeric powder – 1/2 teaspoon
  • Red chilli powder – 2 tablespoons
  • Coriander powder – 1 teaspoon
  • Black pepper powder – 1 teaspoon
  • Fenugreek powder – 1/2 teaspoon
  • Coconut oil  – 4 tablespoons
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Onions,chopped – 2 medium
  • Tomatoes – chopped 2 medium
  • Tamarind pulp : 2 tablespoons
  • Salt to taste
  • Curry leaves 10-15


  • Dry roast turmeric powder, chilli powder, coriander powder, pepper powder, fenugreek powder on low heat for a minute.
  • Heat oil in a non stick pan. Add ginger –garlic paste and sauté for half minute.Add Onions, sauté till soft.
  • Add tomatoes and mix well. Cook till the tomatoes are soft.
  • Add roasted masala, tamarind pulp, salt, two cups of water and allow to boil.
  • Add fish pieces. Cover and cook till done. Add curry leaves and mix well. Serve hot

Neeli Hinga Udda (Mussels curry)

This one’s my mom’s recipe, and one among my favorites 😛

Mussels has always been my favorite, But as in India, Cleaning mussels has always been time consuming, and hence it was rarely cooked in our house.

But here in Dubai, as we get cleaned mussels, I can satisfy my taste buds anytime 😀 😀

This is a typical konkani curry with coconut and asafotida, Goes well with boiled rice 🙂


  • Mussels : 500gms
  • Coconut Gratings : about half a coconut
  • Red chillies (Roasted) : 10
  • Asafotida : 1tbsp
  • Salt to taste
  • Tamarind : a small lemon sized ball


  • Boil the mussels for 15min
  • Grind tamarind, chillies and coconut to a smooth masala using little water
  • In a pan, make a thick gravy using the ground masala and water
  • Bring to a boil, Add the boiled mussels, salt and simmer for 10min
  • Add the asafotida and mix well
  • Serve with boiled rice
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Fish Molee

Whenever I visit Kerala, this is one dish which I will never fail to eat. Whichever restaurant I visit, Its always fish molee and steamed rice.. Tastes divine.. I can never get tired of eating this. So here’s fish molee recipe for you.. Enjoy 🙂 🙂


•Pomfret : 600 grams
•Salt to taste
•Lemon juice : 2 teaspoons
•Oil : 2 tablespoons
•Mustard seeds : 1/2 teaspoon
•Curry leaves : 10
•Onions,chopped : 2 medium
•Ginger paste : 2 teaspoons
•Garlic paste : 2 teaspoons
•Green chillies,slit : 3
•Turmeric powder : 1 teaspoon
•Coconut milk : 1 1/2 cups


Clean, wash and cut fish. Apply a little salt and lemon juice and keep aside for fifteen minutes. Heat oil in a kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent. Add ginger paste, garlic paste, slit green chillies, turmeric powder and fish pieces. Cook on high heat for half a minute. Add coconut milk and adjust salt. Cook covered on low heat for about ten minutes. Serve hot with steamed rice.

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Goan Fish Curry

Pomfret  (400 grams each) or any flat fish : 2 medium
Olive Oil : 2 tablespoons
Onion ,chopped : 1 small
Green chillies,slit and halved : 2
Salt to taste
Malt vinegar : 1 tablespoon
For paste :  
Cumin seeds : 2 teaspoons
Coriander seeds : 2 tablespoons
Whole dry red chillies : 6
Coconut, scraped : 1/2 cup
Ginger,chopped : 2 inch piece
Garlic,chopped : 15 cloves
Tamarind pulp : 2 tablespoons
Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole dry red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add onions and sauté till golden brown. Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the remaining ground paste and stir well. Sauté for five minutes till a nice aroma is given out. Add one and a half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with red rice.
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