Shwet's Sizzling Wok

A foodie's delight

Pomfret masala fry

Being a true mangalorean, I always have a special love for seafood !! And that cook fish cooked in mangalorean way is always my fav !! Masala fry has been my all time fav since childhood, my mom used to make it for me very often. I have already posted one version of masala fry in my blog,ย Prawns Masala Fry

This is another version, I came across this recipe through my friend Aishwarya Kini,ย who also hails from mangalore and is a big time foodie.. She loves to experiment various kinds of recipes, and this is one of them. Hope you guys like it ๐Ÿ™‚ Am sure you will. I did a little bit of alteration in the recipe, to suit my taste


  • Pomfret (or any flat fish) – 5 fillets
  • Red chillies (Kashmiri) – 15
  • Red chillies (round variety) – 5
  • Tamarind paste – 2 tsp
  • Salt to taste
  • Garlic cloves – About 3ย (minced)
  • Ginger – 1/2 inch (minced)
  • Green chillies (slitted) – 2
  • Coconut oil (preferably) – 2 tbsp
  • Curry leaves – about 10


  • Grind the red chillies, tamarind, salt with little water to a smooth paste
  • Heat oil in a pan, Add the ground masala and fry for a min. Now add the ginger, garlic and green chillies and fry for another min. Add a little water if it is too dry.
  • Now slide in the fish fillets, and let is cook on a low heat for about 4 min. Flip the fish and continue cooking, until the masala coats the fish well.
  • Mix in the curry leaves and give a gentle toss. Serve hot.
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Fried Mackerals

“Fish fry” is an awesomeย accompaniment with almost anything, Let it be rasam or rice, Or some biryani or a perfect starter, Fish fry never fails to make us happy and contented, isn’t it ? I am sure all seafood lovers like me will agree with his. I am a die hard seafood lover. Any preparation in fish is my favourite.. ๐Ÿ˜›

But when it comes to fried fish, I prefer our own amchi konkani style of preparations better, That awesome smell of hing (Asafotida), the aroma of coconut oil is just bliss ๐Ÿ™‚ Well I wont tempt you more, So here’s the recipe.. Enjoyyy !!


  • Mackerals : 6 large (Put the slits in the body so that the masala can seep in) (Any fish can be used)
  • Coconut oil for frying
  • Asafotida (Hing) : 2 tsp
  • Chilli powder : 6 tbsp
  • Tamarind pulp : Extract from a small lemon sized ball
  • Rice flour to dust
  • Salt to taste


  • Make a thick paste of chilli powder, salt, hing, tamarind extract using a little water
  • Apply this paste on the fish generously and let it marinate for about an hour (Preferably in a refrigerator)
  • Dust the fish in rice flour and deep fry.
  • Serve hot with some lemon wedges.
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Fish Koliwada

Weekend binging it is ๐Ÿ™‚ I adapted this recipe from a blog. But altered it according to my taste ๐Ÿ™‚ The dish turned out to be awesome and I was contented ๐Ÿ™‚


  • Dory fillets: 500 gms (Or any other boneless fish)
  • Besan (gramflour): 3/4cup
  • Ginger garlic paste: 1tbsp
  • Chilli powder: 2-3tsp
  • Turmeric powder: 1/2tsp
  • Amchur: 1tsp
  • Garam masala: 1tsp
  • Cornflour : 1tbsp
  • Yoghurt: 2tbsp
  • Badishep (fennel seed) powder : 1tsp
  • Salt to taste
  • Oil for frying


  • Clean the fish, cut into one inch pieces and keep aside.
  • Make a thick paste with all the remaining ingredients.
  • Add the fish pieces and marinate for around half an hour.
  • Deep fry and serve hot with a dip of your choice
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Squids Butter Garlic

Weekends are always fun ๐Ÿ™‚ I look forward to weekends so that I can cook something special for my hubby ๐Ÿ™‚ As we both be too occupied in work the entire week and be too tired to relish the food.

Squids (Calamari) is one among my favorites, However I like squids to be bland, no too much masala or spices, ย So I prefer to make squids the butter garlic way ๐Ÿ˜› ๐Ÿ˜›

Quick and easy recipe ๐Ÿ™‚ Hope you guys enjoy with your family.


  • Squids (Calamari) – 500gms
  • Butter : 2tbsp
  • Garlic cloves : 10
  • Green chillies : 2
  • Crushed black peppercorns : 1tbsp
  • Cornflour : 1tbsp (Dissolved in water)
  • Salt to taste


  • Make a course paste of garlic and green chillies.
  • Marinate the squids with the ground paste and salt. Set aside for an hour
  • Heat butter in pan, Add the marinated squids and cook till done.
  • Add crushed peppercorns and cornflour and simmer till the sauce coats the squids
  • Serve hot
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Prawns Masala Fry

Hello Everybody !!!

This weekend, I was in mood to eat something spicy in seafood, And What can be more delightful than prawns ๐Ÿ˜‰ ๐Ÿ˜‰

Prawns masala fry was in my list since quite a long time, But as I get time only on weekends to make some good dishes, this was pending since quite some time.

This recipe is my mom’s, she used make it often for me since I prefer this to the normal fish fry.

Its a very easy peasy recipe, and I hope you guys will like it too ๐Ÿ™‚ ๐Ÿ™‚


  • Kashmiri red chillies – 8
  • Tamarind – a small lemon sized ball
  • Coriander seeds – 1 tsp
  • Oil – 3 tsp
  • Prawns – about 15
  • Curry leaves – a few
  • Salt to taste


  • Make a fine paste with red chillies, coriander seeds, salt and tamarind
  • Apply this paste to the prawns and set aside for an hour
  • Heat oil in a pan, add the marinated prawns, little water and cook till the prawns are cooked and the water evaporates
  • Sprinkle curry leaves and mix.
  • Serve hot

Prawns Butter Garlic


Prawns : 200 grams
Butter : 2 tablespoon
Garlic : 10 cloves
Green chillies : 3
Turmeric powder : a pinch
Onion ,very finely chopped : 1 medium
Salt to taste
Pepper as per your taste


  • Make a coarse paste of garlic and green chillies, marinate the prawns with ground paste, turmeric powder and salt for 30min
  • Heat butter in a pan, saute onions till translucent, Add the marinated prawns and saute for 5-6min.
  • Sprinkle pepper powder and toss. Serve hot
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Squids Sukka


Squids – 1kg

For masala
Red chillies –ย 10 (Roasted)
Coriander seeds – 1tbsp
Cumin seeds – 1tsp
Fenugreek seeds – 1/2 tsp
Peppercorns – 2tsp
Turmeric powder – 2tsp
Garlic cloves –ย 8
Tamarind pulp – 1tbsp
Coconut, Grated – 2cups
Salt to taste

Oil – 2tbsp
Chopped onions – 1/2cup

Dry roast all the ingredients for the masala that is from chillies to garlic on a low flame for 10min. Grind to a coarse paste, adding salt. Fry onions till translucent, Add the masala and the fish. Cover and cook till done. Add the grated coconut. Allow to stand for 10min before serving.

Variation : Any shell fish or prawns can be used in place of squids.

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