#dry chilli garlic prawns

[italianchoice]

Hot spicy prawns recipe,

[tocco-voice]

Prawn Pickle Insights: Frequently Asked Questions Explained | Tocco

What are prawn pickles?

Prawn Pickle, or 'Chemmeen Achar' in Malayalam, is a traditional Kerala delicacy that involves marinating fresh prawns with a blend of spices, including garlic, ginger, chillies, and oils. The slow-cooking process allows the flavours to meld, creating a spicy and zesty condiment.

2. How to make Prawn Pickle?

Making Kerala Prawn Pickle is a multi-step process. The first step involves marinating fresh prawns with spices like garlic, ginger, chillies, gingelly oil, and coconut oil. The marinated prawns are slow-cooked, allowing the spices to infuse the seafood, creating a symphony of taste and aroma. The process blends the flavours over time, resulting in a delectable Prawn Pickle.

3. What are the traditional ingredients for Kerala Prawn Pickle?

Traditional Kerala Prawn Pickle includes fresh prawns, garlic, ginger, chillies, gingelly oil, and coconut oil for shallow frying. The marriage of these ingredients, combined with slow cooking, creates the signature taste of this coastal delicacy.

4. Can I use frozen prawns for making Prawn Pickle?

While fresh prawns are traditionally used for authentic flavour, frozen prawns can be used if fresh ones are unavailable. Ensure proper thawing and consider the potential difference in texture and taste when using frozen prawns.

5. How long does Prawn Pickle last?

Properly stored in airtight jars, homemade Prawn Pickle can last for several weeks or even months. The longevity may vary based on storage conditions. Keeping it exposed or using a wet spoon may affect the longevity and can get spoiled quickly. Regular checks for any signs of spoilage and adherence to storage guidelines contribute to its lasting freshness.

6. Is Prawn Pickle spicy?

Yes, Prawn Pickle is known for its fiery flavor. The spiciness comes from the blend of chillies and spices used in marinating the prawns. The level of spiciness can be adjusted based on personal preferences, making it suitable for varying spice tolerances.

7. Can I buy Prawn Pickle online?

Yes, Prawn Pickle, including authentic homemade versions, can be found on online platforms like Tocco. Ensure to choose sources that provide genuine homemade options to experience the true coastal flavours.

8. How to store Prawn Pickle and how long do they last?

Properly stored in airtight jars, homemade Prawn Pickle can last for several weeks or even months. The longevity may vary based on storage conditions. Store in a cool, dry place away from direct sunlight. Properly sealed containers help retain the flavours. Regular checks for any signs of spoilage and adherence to storage guidelines contribute to its lasting freshness.

9. Are there different variations of Prawn Pickle recipes?

Yes, there are variations of Prawn Pickle recipes that cater to different spice preferences. Some may include additional ingredients or alter spice levels, offering a variety of options to suit individual tastes.

10. Can I make Prawn Pickle without oil?

While oil is a traditional component, there are alternative recipes that use less oil or substitute it with healthier options. However, oil plays a crucial role in preserving and enhancing the flavours in the traditional preparation.

11. What are the health benefits of Prawn Pickle?

Prawn Pickle offers health benefits as prawns are rich in protein and omega-3 fatty acids, promoting heart health. The spices used, including garlic and ginger, bring additional health advantages, such as aiding digestion and possessing anti-inflammatory properties.

12. What are the unique flavours and spices in Kerala Prawn Pickle?

Kerala Prawn Pickle boasts a unique blend of spices like garlic, ginger, chillies, gingelly oil, and coconut oil. The slow-cooking process allows these flavours to meld, creating a distinctive taste profile that captures the essence of Kerala's coastal heritage.

13. How to prepare prawn pickle in Kerala style?

To prepare Prawn Pickle in Kerala style, marinate fresh prawns with garlic, ginger, chillies, gingelly oil, and coconut oil. Slow-cook the marinated prawns, allowing the spices to infuse the seafood, creating the authentic fiery and zesty taste of Kerala Prawn Pickle.

[uncomplicatedcooking]

Fish with Tangy Tomato Sauce

My son loves this with either fish or prawns. Ingredients: Onions, two medium sized, made into a paste. Tomatoes, 7-8 medium sized, ripe, pureed. Garlic. Tamarind, small lemon sized ball, put into hot water and mashed up. Strain the pulp before using it. Cumin seeds. Mustard seeds. Dry red chillies, 2. Turmeric powder. Chilly powder. Oil and salt. Any white fish or Prawns. Slit green…

[perthfoodreview]

MANDURAH // Lunch at Flic’s Kitchen @flicskitchen in between exploring the Giants of Mandurah 🖤🤍 Menu on @perthfoodmenu or click #PFR_FlicsKitchen Ordered the following: - Dry Aged Duck Breast, Turnip, Pear, Goats Curd, Hazelnut $40 - Crispy Pork Belly + Prown, Chilli. Lime + Peanut Caramel, Pickled Pineapple, Herbs $35 - Western Rock Lobster + Prawn on Brioche, Avocado Creme, Smoked Salmon Caviar $9 The standout was the dry aged duck breast. Crispy skin and tender meat. So good. Lobster and prawn brioche was yummy too. The pork belly dish came with a very interesting crispy “spring roll” with stuffings inside - there was a mix of chopped prawns with loads of garlic, shallots, chilli, kaffir lime, fish sauce, lemon coriander + basil for the stuffing according to the Head Chef. Visited on the Boxing Day public holiday and paid the 15% surcharge. Delicious food in Mandurah! Make sure to make a booking (we booked for 2pm) as we saw a lot of people being turned away as it was nearly their closing time. #FlicsKitchen #ModernAustralian #Mandurah #Duck #PorkBelly #Brioche #PerthFood #MandurahFood #PerthFoodReview #PFR_ModernAustralian (at Flics Kitchen) https://www.instagram.com/p/CoO-VbKP-1T/?igshid=NGJjMDIxMWI=

[maestro-raki]

#padthainoodles #prawns #seafood #thaicuisine #noodles #originalrecipe #foodstagram #foodblogger #foodies #foodporn #foodart #recipe Pad Thai Prawn Noodles Ingredients • 125 g Pad Thai dried rice sticks Sauce: • 1 1/2 tbsp tamarind puree (Note 2) • 3 tbsp (packed) brown sugar • 2 tbsp fish sauce (Note 3) • 1 1/2 tbsp oyster Stir Fry: • 3 tbsp vegetable or canola oil • 1/2 onion , sliced • 2 garlic cloves , and peice of garlic finely chopped • 150 g prawns • 2 eggs , lightly whisked • 1 1/2 cups of beansprouts • 1/2 cup firm tofu • 1/4 cup garlic chives , cut intoa1 pieces • 1/4 cup finely chopped peanuts For serving • Lime wedges (essential) • Ground chilli or cayenne pepper (optional) • More beansprouts Instructions • Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes. • Mix Sauce in small bowl. • Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic ginger and onion, cook for 30 seconds. • Add prawns and cook for 1 1/2 minutes until mostly cooked through. • Push to one side of the pan, add shrimp paste fry for 20 sec pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into prawns. • Add bean sprouts, tofu, noodles then Sauce. • Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles. • Add garlic chives and half the peanuts. Toss through quickly then remove from heat. • Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side. https://www.instagram.com/p/CmLj1bOJ3Nz/?igshid=NGJjMDIxMWI=

[cobbaustralia]

Prawn chorizo, pappardelle pasta with tarragon and chilli

INGREDIENTS

500g pappardelle pasta

12 medium raw prawns

1 chorizo, chopped into cute little cubes

Medium onion, chopped

1 garlic clove crushed

Juice and zest of 1 lemon

250 ml passata with 1 tbsp tomato paste, and 50 ml warm water.

Fresh tarragon

Fennel seeds

1 teaspoon smoked paprika Freshly grated parmesan cheese

Salt and pepper

Extra virgin olive oil

METHOD

Light your CobbleStone to get your COBB going. Boil your water using your COBB Frying Dish, add salt and cook the pappardelle until al dente, drain and keep warm until needed. ( do not rinse the pasta under clean water, rather keep some of the cooking water to refresh the pasta)

In the same Frying Dish that you cooked the pasta, wipe dry, add oil, heat up a little then add the chorizo, fry until nice and slightly crisp without burning, remove from the Frying Dish and in the chorizo oil add the onions and garlic.

Cook on medium heat for 4 minutes, the idea is to slowly cook the onions and garlic so they slightly caramelize and sweeten, add the fennel seeds then add the wine.

Cook for 4 minutes then add the tomato passata and paste mixture. Place the lid over the Frying Dish to build up some good heat and reduce the tomato by 1-third.

Remove the lid then add the raw prawns, cook for 3 minutes then add the chorizo back, fresh tarragon, lemon zest, juice and paprika. Season with salt and pepper then add the pappardelle back, toss through and add freshly grated parmesan cheese.

Serve.

[iridescent-hallucinations]

What I would cook each member of the BAU for dinner: the list no one asked for.

Aaron Hotchner: we would be having a steak dinner. I think Hotch eats his steak rare, he’s also a pretty classy guy (have you ever seen him without a tie?) so the accoutrements would be garlic butter potatoes, asparagus, green beans, and for a pop of colour, cherry tomatoes.

Jennifer Jareau: For JJ, I would be serving us cheeseburgers, sweet potato fries and a green leaf salad with red and yellow peppers to add some contrast. JJ is a ‘bruh’ and she just appreciates the simple culinary delights of a burger and fries.

Derek Morgan: A man of many flavours, I would cook Derek chicken fajitas with peppers, onions, corn, both green and red salsas, plenty of chilli because your boy loves his spice. Squeeze some lime over it and we got ourselves a flavour party.

Emily Prentiss: No denying Emily is a classy woman, that being said, she has a love affair with carbs. Therefore, a pasta dish - seafood linguine. No stranger to the finer things, I feel Emily would enjoy the acquired taste of squid, mussels and prawns in a creamy white sauce. I’d mix in baby spinach and whole cherry tomatoes to give some depth. Paired with a dry white wine such as a Sauvignon Blanc, this is surely turning into a date - and I’m okay with that but JJ may have something to say.

Spencer Reid: In comparison, I’d cook Spencer a simple Mac ‘n’ Cheese. I feel he’d appreciate the homely nature of this staple, finding a warm sense of familiarity in this comfort food. He may or may not be lactose intolerant, but tell me he wouldn’t eat it - you can’t. Because he would.

Penelope Garcia: For our loveable resident vegetarian, we’d be having a beautiful chickpea and red lentil curry served with long grain brown rice (which we wash before cooking) for extra depth to the meal. Penelope loves spice, so we’d be amping up the flavour with extra cayenne pepper. A hearty, wholesome meal with a heart wholesome companion.

David Rossi: After cooking for a different person every day this week, I’d be kicking back in Rossi’s mansion with a glass of red, while he cooks me (and everyone else) carbonara alla Rossi. I deserve it.

[love-cat-weight-loss]

Day 5 - Second Part.  Photos of rectangular pizza I made by boiling and squeezing cauliflower in a clean cloth as compared to the round pizza in previous post that was fried cauliflower.  Note the last 2 photos.  The first one is the rectangular one which I felt was a stronger base so I would recommend preparing it that way.  Saying that the round one was also delicious just the base wasn’t as strong.  As I said in previous post, both were absolutely delicious but only tasted the rectangular one because 2 pizza’s no matter how healthy are, that is too much for anyone.  

I intend to freeze the second one and have it as a treat when the pizza cravings attack.  Still feeling very motivated and losing the weight.  It is slow and steady but I can’t believe I have now lost 10 lbs in total and only 4lb away from the first stone lost.  Again none of this is a trial and I am not starving or training for a marathon or lifting weights.  It is just being sensible with food choices and to be honest, I much prefer the food I am eating now and have learned to use more spices and herbs in my food which has been a real eye opener on how you can add so much flavour and oopmph to any dish.  I also don’t have that bloated too full up feeling due to carb heavy foods.  

Cauliflower, I have to say, is one amazing vegetable and one I would have rarely eaten before but the fact it can be mash, champ, bread and pizza dough shows just what a versatile veg it is and as it hasn’t a strong taste, can be disguised as many other things.  

Treats - I still haven’t got around to putting up the treats but hey pizza is a treat so we can go with that.  I will instead, give a few tips on satisfying a sweet tooth.  I am not a sweet or chocolate person but use low fat jellies, meringues, low fat ice-cream, frozen red fruits and let your imagine go wild.  Bake chick peas as a snack.  Simply drain and dry the chick peas well and bake in a hot oven until they are crispy.  Add your favourite spice or herb (ie) chilli flakes, garlic etc and great healthy snack.  As always fruit is a great snack but I enjoy peanut butter with sliced apples or as I put up on another post, water crackers with peanut butter and banana, I just love and imagine it is banoffe pie.  Ice lollies!  Who remembers those, the simple frozen orange or pineappe lollies you got when you were a kid.  Get some of those in and only 40 cals each and gives you a treat that can take the edge away of a craving.  If you are a chocoholic, go for dark chocolate and as it is stronger tasting, will make you think you ate a full bar if you eat it slow.  What about these new mars bars, snickers bars and twix bars now on sale that are less than 100 calories.  There is so much out there to fix your cravings and treats can be part of your daily intake of food so enjoy.  I would be more of a savoury snack gal so a snack I like is Carrs water biscuits with light philadelphia cheese that can be flavoured with sweet chilli sauce, or garlic or chives or just about any herb or spice.  I am weird so I also love pickles.  Prawns are also a great go to snack for me; just leave them in the fridge and when I fancy a wee snack can use them.  I also don’t mind tinned sardines etc which I know not everyone likes.  Find the things you like that are lower fat and you enjoy.  No one way suits all so find out what suits you.

Don’t put so much pressure on yourself that you give up in a few days or a week.  That’s what I used to do but then you end up nowhere so just take it easy on yourself, and do it your way that suits you and hey, I would never believed that in 4 weeks I would have lost this much and better, it has all kept off.  If I can do it, you certainly can.  

Have to say been lazy with the exercises which I need to start up.  If I don’t want to exercise, I do go easy on the food that day but still fill up; just on more veg and low fat foods.  At the end of the day, it is basic arithmetic, more out (exercise) or ess in (eat less and choose lower calorie alternatives).  You want it the opposite to your bank account.  Now there will want more in, and less out ha.  Sorry hadn’t time to discuss treats more and take photos, but I think that might be a few ideas.  Chat tomorrow!

[dopestudentunknown]

6 street food you should try while in Goa

Here is some thing interesting I am going to talk about, *Street food* well all have there own made famous street food over the country or in that case you can also say all over the world. but today I will introduce you with 6 types of street food which you can have starting from breakfast too dinner. 1: Chorizo Pav or Roll

By Konkan Tour This made of Choris (Goan Sausages) and wrapped as roll or normally eaten with Pav. Local loves this as there breakfast or even at tea time evening hours. this is made spicy pork meat using a pre-cooked sausage, onions and sometimes potatoes. Now you might be thinking where do I find it, well normally you will find the local men and women travelling on cycle and you can locate them on highways if you really prefer to eat you should try it once. 2: Chinese Fast Food

by Konkan Tours Normally we have all eaten Chinese fried rice at the locality we stay or at a restaurant with friends and family. we normally taste the Indian style Chinese food with lot of spice and flavor, Correct? Here are some Chinese food I have tasted which are not spicy as normally the Indian Chinese are prepared, however very tasted to eat. In Goa Famous Chinese dishes are Chilli Chiken , Schezwan Fried Rice, Hakka Noodles and Manchow Soup, all these you can find in different flavor Prawns, Pork, Chicken, Lamb, ( on request ). So when you are in Goa try the flavor ad taste and do keep me posted. 3: Prawns,cooked in coconut shell, Goan Style

By Konkan Tours This is something you might have never heard in Goa, This is a gravy it has coconut grounded with Jeera, lavang, dry red chilly, with onion and tomato Garam Masala Garlic paste, Ginger paste, and cashew nuts most important based on gravy quantity. After that you can use Prawn, Craps, Chicken, all on request. so the subject is dipped and covered properly and dumped at the pot hole where charcoal is lit and it is kept on low flame till the time the gravy starts boiling inside the shell and the layer of coconut starts melting within and you can then remove the Coconunt shell and keep it aside with opening it and serve it with hot plate of rice. try this out and do let me know if you liked this dish. 4: Bonda fry

by Konkan Tours Bonda fry is something which everyone has tasted some are made with Potatoes in it called as Batata Vada, of only the batter is fried called as Bonda. bondas have made their way to Goa’s street also. Best to be eaten with chutney, bondas are enjoyed as a snack or as munching. you can find these at all most every stall near tea stall bus stand and shakes near beaches. 5: Shawarma Roll

By Konkan Tours Shawarma was invented in Turkey,Introduced in Greece locals named it “gyros”, the Greek word for turn, It then started to spread all over Middle east where they called it as Shawarma, And now it is on Goa street and people love to eat it as snaks, It is garnished with diced tomatoes, cucumbers, and onions, pickled vegetables on bread or roll, Served with hummus or tartar sauce, this roll is wrapped in pita bread and is served with pickles. you should try it once if you have not tasted it yet.

6: GadBad Ice-cream

Source tripadvisor.com Goa is Famous for Ice cream name as Gadbad it is normally severed in a tall glass or Bowl. It is a combination of all type of different ice cream served at one time in one glass or bowl with toppings of Noodles and jelly kishmish and other dry fruits. this Ice cream is normally enjoyed in summer season and you can find this in any Ice cream shop. So where ever you come from when ever you come taste this 6 things and then let me know. please follow for update Read the full article

[bengali-food-tales]

Shim chingir jhaal : (Spicy curry of broad beans and shrimps ) This is just a random recipe tried with shim (broad beans) and Chingri (small sized prawns/ shrimps). Though winters are not that strong in Kolkata for the last few years, however, it cannot stop the Bengalis from trying out the winter recipes with winter special vegetables. Shim (broad beans) is one of my favourite winter Vegetables, and I usually tried lots of random recipies with the same. I used it in preparing varieties of daal , fish curries, Bengali mishmash currys and not to mention, even with pasta. Today, I've prepared this recipe of shim chingri, cooked in mustard oil with kalonji seeds & dried red chillies, onion, tomatoes, ginger & garlic pastes, yogurt, mustard sauce (Kasundi), salt & sugar to taste. Added shallow fried prawns when the broad beans was almost cooked (completely boiled) and let it simmer for another 5 mins. For this recipe, dry red chilies, Kalo jeere (kalonji) and garlic paste plays a vital part. The combination of taste & smell of these three ingredients makes all the difference. Minimum spices used, yet tastes hot & spicy. It goes well with steamed plain rice. . . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #foodie #homemadefood #homecook #prawns #homechef #pleaseshoutout #instagram #instacooking #instafood #foodfood #food #foodporn #foodgasm #foodceleb #foodphotography #kolkatafoodbloggers #kolkatafoodie #indianfoodbloggers #foodblogger #kolkatasutrafood #bongconnection #thecalcuttatalkies #calcuttacacophony #bangalirbangaliana https://www.instagram.com/p/B5FBHDeF-y5/?igshid=nxcwx0c9t3kz

[homecookingshow]

Prawn Recipes #PrawnRecipes #Prawnfriedrice #Prawnpepperfry Crispy Prawn Balls Prep time: 10 mins Cook time: 20 mins Number of Servings: 4-5 persons Ingredients Prawn - 500 Gms Salt - 1/2 Tsp Pepper Light Soy Sauce - 2 Tsp Ginger, Garlic, Green Chili & Onion Paste - 1 Tbsp Egg - 1 No. Whisked Corn Flour - 2 Tbsp Breadcrumbs - 1/4 Cup Coated With Breadcrumbs Refrigerate The Prawn Balls For 20 Mins Oil For Deep Frying To Make Spicy Mayonnaise Mayonnaise - 3 Tsp Chili Sauce - 3 Tsp Method: 1. Chop prawns roughly and keep them in a bowl. 2. Grind ginger, garlic, onions and green chili together and make a smooth paste 3. Add the ground paste to the chopped prawns 4. Add all the ingredients to it except breadcrumbs 5. Mix everything together 6. Divide this prawn mixture into smaller portions and roll it into a ball 7. Put Panko breadcrumbs in a plate and coat each portion with breadcrumb, and make them into balls. 8. Refrigerate for about 10 minutes to hold the shape. 9. Put a kadai on medium flame and pour oil in it, once the oil is medium hot, deep fry these Shrimp balls until they are golden in color 10. Serve these hot Thai style Shrimp Balls with sweet chili sauce. Prawn Pepper Fry Ingredients Prawn - 200 Gms Gingelly Oil - 1 Tbsp Whole Spices (Cinnamon, Clove & Cardamom Pods) Red Chili - 3 Nos Onion - 1 No. Chopped Curry Leaves Ginger Garlic Paste - 1/2 Tsp Salt - 1 Tsp To Make Masala Powder Coriander Seeds - 2 Tsp Cumin Seeds - 1 Tsp Peppercorn - 1 Tbsp Method 1. For masala powder – Dry roast, 2 tsp of coriander seed, 1 tsp of cumin seed and 1 tbsp peppercorn, allow it to cool and pound them into a coarse powder. 2. Take a pan heat it, add 1 tbsp of gingelly oil, some whole spices (cinnamon, cloves, and cardamom) and add 3 nos red chilies. 3. Then add 1 no. finely chopped onion and cook them until it turns into some nice brown color. 4. Now add few curry leaves and ½ tsp of ginger garlic paste. 5. Add 200 gms of prawn that has been nicely washed with turmeric and salt. 6. Cook it in a low flame and add some required salt. 7. Then add some 3 tsp of pound masala powder and cook it for about 5 min. 8. Serve it hot. Prawn Fried Rice Ingredients Basmati Rice - 200 gms Egg - 3 nos Salt to taste Pepper Prawn - 200 gms Sesame oil - 2 Tsp Chopped Ginger Chopped Garlic Spring Onion - 1 bunch Light Soy sauce - 2 Tbsp Fish sauce - 1 Tbsp (optional) Sriracha chilli sauce - 2 Tbsp Thai Sweet chilli sauce -1 Tbsp Pepper powder - 1/2 Tsp Method 1. Boil the basmati rice and keep it aside 2. Add some salt to the rice while it boils 3. In a bowl, whisk the eggs with some salt and pepper 4. In a pan, heat some oil 5. Pour the eggs to make an omelette 6. Take out the omelette when it is cooked and keep it aside 7. In the same pan, heat some oil 8. De-vein the prawns and add to the pan 9. Add some salt and pepper to the prawns 10. Take out the prawns after they have turned pink and keep it aside 11. In a wok, add some oil and heat it 12. Add some finely chopped ginger, garlic, spring onions and the greens of the spring onions 13. Add some light soy sauce, fish sauce, sriracha chilli sauce, Thai sweet chilli sauce and some pepper 14. Give the mixture a quick stir 15. Now start adding the cooked rice to the mixture 16. Cut the omelette into small pieces and add it to the rice 17. Now add the cooked prawns to the fried rice and mix it till everything combines evenly 18. Use some spring onion greens for garnishing and serve it hot. You can buy our book and classes on http://bit.ly/2R8N5hU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://bit.ly/2l7s73S FACEBOOK - http://bit.ly/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - http://bit.ly/2kmxStn A Ventuno Production: http://bit.ly/1rUehhV by HomeCookingShow

[rachsfoodbook]

Prawn radish curry

Ingredients:

Radish chopped lengthwise 1

Onion medium finely chopped

Prawns 300 deveined

Oil 3tsp

Salt as per taste

Water as required

For masala ; gratd coconut 1/2 cup, 4 pepper corn, 1tsp coriander seeds, 6 long red dry chillies. Blend to smooth paste.

Method ; In a heavy bottom pan, add oil. When it start to warm add onion. Saute onions properly. When onions turn transculent add radish little water and bring it to boil. When radish is half cooked add prawns and cook for 5 minutes. Add blended masala and boil until both radish and prawns are cooked well.

Radish prawn curry is ready to serve with rice

Prawn jhinga

Ingredients:

12 deveined tiger prawns.

Oil 4 tsp

Turmeric powder 1/2 tsp

Onion 1 medium finely chopped

Garlic Ginger paste 1 tsp

10 riped cherry tomatoes, cut into halves

Kashmiri chilly powder 1 tsp

Eastern curry powder 1 tsp

Coriander leaves to garnish

Salt for taste

Method: In a pan take 2 tsp oil. Fry prawns with turmeric powder and little salt. When it's cooked remove from heat and keep aside.

In the same pan add other 2 tsp oil. Add onions and fry until they turn translucent.Add garlic ginger paste and cook till their raw aroma disappears. Add tomatoes and heat till they turn mushy. Then add kashmiri chilly powder, curry powder and cook for a minute. Add fried prawns to the mixture. Add salt as per taste and garnish it with coriander leaves. Turn off the heat. Yummy prawn jhinga is ready. You can serve it as a side dish.

[foodfunfantasy]

@wtfcalcutta is now at North Calcutta 😍😍😍 This is their 4th Outlet all over Kolkata... And this one is very special because here you can enjoy "Ghost Story Evenings" and "Live Music Evenings" along with their signature Candle Light Dinners... They are the one of the best pocket friendly restaurant in town... And the best part is the food they are serving is just outstanding in taste... Here goes my recommendations from this place... Go with the ❤️ ratings... 1. Chilli Chicken Dry: ❤️❤️❤️❤️❤️😘 2. Prawn Taipei: ❤️❤️❤️❤️❤️😘 3. Hot Garlic Fish: ❤️❤️❤️❤️❤️😘 4. Drums of Hell: ❤️❤️❤️❤️❤️😘 5. Premium Chicken: ❤️❤️❤️❤️❤️😘 6. Burnt Garlic Fried Rice: ❤️❤️❤️❤️❤️😘 P.S.: 😘 means you can't miss that dish whenever you visit the place... Overall my experience was really awesome here... Do plan a visit soon... Pocket pinch is very friendly... Cost for 2: 500/- approx... . . . #food #burntgarlicfriedrice #winechicken #indochinesefood #foodspread #chinesefood (at WTF North- Where's the food North.) https://www.instagram.com/p/CgbQn_tJbBw/?igshid=NGJjMDIxMWI=

[eatingexeter]

With Chicken Tikka Masala having been Britain’s favourite food for around a decade and Indian cuisine being our second favourite takeaway according to stats, it’s clearly a popular choice for any household at some point during the week or month. Yet it can be hard to find a really good offering amongst the masses, I have had experiences before of dishes that were too greasy or very heavy with ghee (a class of clarified butter commonly used in Middle Eastern cuisine and cuisine of the Indian subcontinent).

This is not the case at Denley’s Essence of India in Topsham. Living outside of Exeter in one of the more rural areas, takeaways and restaurants are very few and far between, but thankfully Topsham isn’t too far for us and so Denley’s has become a firm ‘local’ favourite with very tasty and non-greasy food.

Denley’s Essence of India occupies a long-established premises, originally Topsham’s dairy. At the 2011 British Curry Awards, Denley’s won the prestigious five star gold award – the best Indian restaurant in Devon.

This is a dual review; we have enjoyed the takeaway from Denley’s before and, during December, we enjoyed both dining in at the restaurant and having another takeaway so I thought I would cover both.

For dining in, we were invited to try the Christmas dinner offering but in fact, we ate off the normal main menu, with a taster of a Christmas dish that, if popular enough, may make it to the main menu.

The restaurant has a cosy, petite feel to it, but can actually seat 50 people. With a small bar area at the front, you are welcome to enjoy a drink whilst waiting for your takeaway.

For starters we enjoyed Chicken Chat (Spiced chicken served in a tangy sauce) and Prawn Puree (Spicy prawns on fried bread). I love prawn puree, it’s my favourite and this slightly spicy, tangy, yummy, saucy prawn dish sat on a soft pancake-like bread doesn’t disappoint. The Chicken Chat was a new dish for us and was very tasty and is a new favourite!

Next up was Gosht ‘e’ Kalia (chicken or lamb cooked with herbs, spices, chilli seeds & yoghurt). This dish is not for the faint-hearted! Hubby is a serious lifelong chilli head and this dish, which is hotter than a vindaloo, delivers on heat for sure, but also taste which pleases him no end. He doesn’t just a want just a burn-your-mouth dish, he still wants all the flavours too. To sweeten it up, he enjoys it with prawns instead.

I enjoyed the special lamb shank – melt-in-the-mouth lamb that fell off the bone, in a really tasty tomato based curry. It was a monster of a serving! The Christmas menu dish we got to try was Venison Harin Jury Fry (stir-fried venison with ginger roots, oyster sauce, cumin seeds, fenugreek seeds, and nigella seeds; cooked with onions, peppers and mushroom). This dish was utterly delicious and I really hope it makes it onto the main menus. The texture of the meat was like wonderfully cooked sliced duck breast, and the oyster sauce really added a wonderful sweetness to the delicate game meat, with the crunch of the stir fry veg adding another dimension.

Service was warm and friendly, and we really enjoyed dining in, and washing it all down with a crisp Indian lager.

From a takeaway point of view, you can order online or call and there is a time slot where you can enjoy a percentage off on your order too.

For our takeaway we went for the same starters – chicken chat and prawn puree. The latter isn’t on the takeaway menu but is on the online ordering, I just ask for it if we ring them and it isn’t a problem.

For mains, the chilli head had his Gosht ‘e’ Kalia again, and I opted for a new dish – Balti Tikka Sagawala (chicken or lamb barbecued in a Tandoori clay oven, then cooked with fresh spinach and Balti ingredients, topped with garlic). This was a very flavoursome curry that wasn’t too ‘dry’ or condensed. I would definitely have it again.

I have previously enjoyed the Goan Fish Curry ( fillet of haddock marinated in a blend of Goan roasted spices, cooked in a sauce with a hint of coconut milk and tarmarind). This dish was literally fish and the creamy coconut-ty sauce with a sweetness to it and it is a dish I will try again soon.

What we have been pleased with is that the quality of Denley’s offering is brilliant, whether takeaway or dining in and tastes fresh, full of flavour, whilst not being loaded with ghee. It’s certainly an Indian venue to try if you haven’t already. I think the lesson is that Indian food is not just for Christmas!

There isn’t any parking solely for the restaurant, but there are spaces opposite that are free after 6pm, or if you park up the high street, it is only a few minutes walk down. It is also only a 5 minute walk from Topsham station too, if you wish to hop on the train and head in.

Denley’s Essence of India

62 High Street, Topsham, Exeter, Devon, EX3 0DY

Website         Facebook

*We were hosted at the restaurant in exchange for a review if we enjoyed the experience, and this does not affect our opinion. The takeaway was not hosted and was purchased as part of our normal eating out and paid for by us.

Restaurant and Takeaway review: Denley’s Essence of India, Topsham – by Lauren Heath With Chicken Tikka Masala having been Britain's favourite food for around a decade and Indian cuisine being our second favourite takeaway according to stats, it's clearly a popular choice for any household at some point during the week or month.

[bestfull]

Teach you to make six methods of spring spicy dishes(3)

Spicy Grilled Fish

Main ingredient: 1 roasted grass carp

Bottom accessories: 50 grams of onion shreds

Ingredients: 120 grams of dried chili festival, 30 grams of crisp peanut kernels, 5 grams of chopped green onion

Seasoning: 160 grams of spicy sauce, 180 grams of red oil, 15 grams of minced ginger, 15 grams of minced garlic, 25 grams of chicken essence, 10 grams of monosodium glutamate, 350 grams of fresh soup

You can prepare the ingredients in advance, put the seasonings and ingredients in the auto glass food container, and automatically vacuumize to keep them fresh.

Make：

1. Place the grilled fish on the bottom of the shredded onion;

2. Heat the wok, add the duplicate grilled fish red oil, add the minced ginger and garlic, and fry until fragrant, then add the spicy sauce and stir-fry until the water vapor is dry;

3. Put the fresh soup seasoning, boil and pour it on the grilled fish;

4. Add oil to the frying pan and cook at 180 degrees. Add the chilli section and fry it until crispy and fragrant. Pour it over the grilled fish and add chopped green onion and peanut kernels.

5. The same method can be used for channel catfish, grass carp, catfish, carp, fish head and other fish.

Spicy Sauce Recipe:

400 grams of de-seeded dried peppers (900 grams of Zirake peppers), 50 grams of red pepper, 30 grams of green pepper, 500 grams of butter, 1000 grams of rapeseed oil, 250 grams of Pixian watercress, 20 grams of five-spice powder, 100 grams of minced ginger, 60 grams of liquor, 40 grams of glutinous rice grains, 15 grams of rock sugar, and 50 grams of Maggi beef powder.

Spicy Crispy Braised Pork

Main ingredient: 150 grams of pork belly.

Accessories: 4 grams of glutinous rice flour, 5 grams of clear noodles.

Seasoning: 4 grams of cornstarch, 4 grams of sugar, 0.8 grams of chicken powder, 15 grams of chili noodles, 3 grams of pepper noodles, and 1.5 grams of salt.

The plastic products manufacturer teaches you the production steps:

1. Marinate the pork belly to taste, then fry it in the oil pan until the outside is crispy and the inside is tender, and the color is golden brown.

2. Stir the pepper noodles and chili noodles evenly and sprinkle them on top of the fried pork belly. Serve on a plate.

Spicy Seafood Hot Pot

Main ingredients: 6 abalones of 12 heads, 200 grams of flower garlands, 100 grams of braised lotus root slices, 100 grams of braised potatoes, 200 grams of fresh prawns, and 150 grams of squid flowers.

Ingredients: 10 grams of garlic, 15 grams of ginger, and 10 grams of pepper.

Condiments: 200ml of beer, 30g of hot girl, 50g of bean paste, 30g of chili noodles, 20g of steamed fish sauce, 20g of soy sauce, 10g of monosodium glutamate, 10g of chicken essence, 15g of oyster sauce, hoisin sauce.

Make:

1. Put the marinated potatoes and fried lotus root in a plate as a base; blanch the sixty-six in water.

2. Boil abalone, prawns, and squid in oil (about 20 seconds, and the surface is slightly crispy).

3. Leave the bottom oil in the pot, add garlic rice, ginger rice, hot girl, bean paste, peppercorns and fry until fragrant, then add chili noodles and seafood sauce and stir well, add hexagon and oiled seafood and stir fry, add beer , monosodium glutamate, chicken essence, oyster sauce, steamed fish and soy sauce, stir well with soy sauce, put it in a hot casserole and serve.

Homemade brine recipe (20 servings):

Heat the pot, add 100 grams of peanut oil and heat until it is 30% hot, stir fry the marinated ingredients (50 grams each of ginger, garlic, green pepper, dried basil, 30 grams each of onion, pepper, licorice, dried mushrooms, incense 20 grams each of leaves, 10 grams each of star anise, cinnamon, and strawberry), add 1 kilogram of broth, 4 kilograms of water and bring to a boil over high heat, change to low heat and simmer for 60 minutes, then remove the slag.

The working principle of Bestfull's vacuum storage box is very simple. It uses high pressure to remove the air in the container and food, so that the food can reach a vacuum-sealed state. Very practical and convenient. Fully automatic vacuum pumping and deflating with one key, no need to use traditional air pump, saving time and effort, eliminating the trouble of storage and freeing hands. There is one little detail that is very well done. The round food storage containers are stackable and firm.

[yuthaipa-thairestaurantusa]

10-minute pad Thai - by YuThaiPa

Yes you can do it in 10 minuets if you act smart.

Ingredients [serving for 2]

200g raw prawns

small pack coriander , stalks finely chopped, leaves roughly chopped

2 x 200g packs straight-to-wok pad Thai noodles

85g beansprouts

1 egg , beaten with a fork

juice 1 lime , plus wedges to serve

1 tbsp fish sauce

2 tsp sugar

1 tbsp roasted peanuts , roughly chopped, to serve

PAD THAI RECIPE IN TWO STEPS

IF it is too much to cook!!  then takeaway @ (909) 679-5545,

[@35134 Yucaipa Blvd, Yucaipa, CA 92399 ] 

STEP 1

1. Dry-fry the prawns with  coriander stalks in frying pan until they are light pink

 2. Add the following beansprouts, noodles, egg, fish sauce and sugar. Quickly Toss or mix together for 2 min until the egg is cooked.

TIPS-  1. Add lime juice, sugar, sauce, chilly as per taste.

           2. Mix the ingredients well.

          3. You can add garlic too for taste.

STEP 2. Garnishing [optional]

1. Remove it from flames, mix in few peanuts and coriander leaves, then divide between 2 bowls. 

2. Use more peanuts and coriander if you wish or can serve with lime. 

Tips -  

1. You can do without peanuts and coriander leaves they are just for taste.

2. Squeezy the lime over the dish or serve with lime wedges or you can do both.

PH - (909) 679-5545 Address: 35134 Yucaipa Blvd, Yucaipa, CA 92399