Seafood recipes – Butter Over Bae

Crispy fried fish burger with tartar sauce

Wajiha — Sun, 13 Sep 2020 20:38:14 +0000

This crispy fried fish burger is something from my dreams. It combines crispy fried fish, tartness coming from the slathered tartar and fry sauce, enclosed in a warm toasted bun. I mean it’s perfect! ummmm ummmmm!!! Let’s dive right in.

STEPS TO PUT TOGETHER A CRISPY FISH BURGER

The components of this recipe are as follows.

Tartar sauce
Fry sauce or burger sauce
Fish coating and frying
Assembling the burger

1st component – Quick Tartar Sauce

The tartar sauce in this recipe gives the fish burger that elevation it needs to make an average burger, LIPSMACKING GOOD.

To put this tartar sauce together, all you need are the ingredients and a food processor.

Process garlic, capers and dill in the processor finely. Then add all the remaining ingredients in the processor. And thats it! Pulse it for a minute and you have your sauce ready!

SUBSTITUTIONS FOR INGREDIENTS IN THE TARTAR SAUCE

You can use greek yogurt instead of Sour cream. Don’t use regular yogurt, as it has a lot of water. Incase you only have regular yogurt, put it in a cheesecloth to drain its water.
I personally prefer capers for this tartar sauce. But if you don’t have them, you can use pickles, jalapeno pickles, dil pickles or gherkins.
IF you are on a clean diet, skip out the mayo and use a little fresh cream instead.

Chopping ingredients for tartar sauce

tartar sauce ready

Dish out the tartar sauce in a bowl

2nd Component – Fry Sauce

Fry sauce also known as burger sauce is a condiment that goes really well with fries and burgers etc. It is super easy to put together and has numerous recipes out there.

I use these ingredients for my fry sauce

Mayonnaise
Ketchup
Mustard
Pickled Jalapenos chopped
Sundried tomatoes chopped

You can skip sundried tomatoes if you don’t have any. But I’d definitely recommend to have everything else on hand.

Just dump everything in a bowl and whisk with a spoon. Your fry sauce is ready!

3rd Component – Preparing the crispy fried fish

Selecting the fish

For this recipe, ofcourse you need a boneless fish. I used Dori for this recipe, but you can also go ahead and use Cod, Tilapia or any white fish that you have access too. I cut the fish into bun size squares. If I am using frozen fish, I don’t thaw my fish completely. Infact, I add the frozen fish into the marination. Water content isn’t a big problem in this recipe, so you don’t have to worry about patting your fish dry etc.

Ingredients for the fish liquid batter

For coating the fish we need 2 layers, a liquid batter in which the fish will be dipped. And another dry layer of cornflour and flour that forms a nice thick layer on the fish.

The ingredients for the liquid batter are shown above. I dumped all of these in a large bowl and whisked to form a smooth batter. Then I added my fish fillets and coated them completely in the batter. White fish is very delicate so it doesn’t really need a lot of time for marination. 15 mins is more than enough.

After 15 mins, coat the fish into the dry coat of all purpose flour. Make sure you press the dry mix onto the fish properly to make sure the whole fish is covered nicely.

PROTIP: Always lightly dust the tray or plate with flour which you are placing your coated fish in. Also don’t shake off the excess flour from the fish.

How to fry the fish

Once your wish is coated, it is time to fry. Fish is a delicate protein, especially the white fish varieties. The best way to handle such a fish is to deep fry them in hot oil for 5 to 6 mins max. Flip over after 3 mins and take the fish out as soon as you get your golden color. Don’t let the fish sit in the hot oil for too long, it may get hard and over cooked. Of Course the thickness of the fish fillet will affect the cooking time of the fish. MY fillets were roughly 1/2 an inch thick.

You can also bake the fish in the oven if you don’t want to fry it.

Baked fish

Fried fish

4th component – Assembling

Finally! its time to assemble and dig in!

For assembling the burgers these are the layers I added to my crispy fried fish burger

Toasted buns
A layer of tartar sauce
A layer of iceberg lettuce, onions and cucumbers or cabbage too
A juicy crispy fried fish fillet in the middle
A slice of cheese (optional)
More pickles (optional)
A layer of fry sauce
Finish it off with bun.

How to keep your burgers warm?

IF you are preparing a big batch of burgers, it’s a good idea to assemble your burgers in advance. Here are a couple of things you can do to serve restaurant level hot fresh burgers.

Wrap your burgers immediately in foil.
Preheat your oven at 60 C C and place your wrapped burgers in the oven to keep them warm till you are ready to serve.
If you’ve fried french fries or wedges etc, place them in a tray in the oven too.
If you plan to re-heat it in the microwave later, then use a wax paper to wrap the burger instead of foil. Only heat for 30 secs at high.

How long can the burgers stay in the fridge?

Any cooked seafood can safely stay in the fridge for 3 to 4 days. The sauces can stay upto a week in the fridge, if they are kept covered.

Can I freeze the fillets before frying?

Definitely! But the marinate has lemon, vinegar etc which can cook the fish even in the fridge. IF you really want to prepare in advance, I’d say you can freeze the fish for upto a week but shouldn’t do more than that. Don’t thaw your fish, just let it sit in the counter for 10 mins and then fry like you would normally do.

Sides that will go SUPER WELL with these crispy fish burgers

French fries or steak fries.
Cole slaw
Corn on the cobs
Tartar sauce and fry sauce
Russian salad
Potato salad.
Pasta salad

Other similar recipes that you may like

Fish burger

A crispy fried fish fillet assembled with veggies and sauces to give a delicious fish burger.

Course Main Course

Cuisine Continental

Prep Time 30

Cook Time 15

Total Time 45

Servings burgers

Calories 648kcal

Author Wajiha

Ingredients

Fish marinade

2 kg any white fish fillets cut into burger size
1/2 cup milk
1/2 cup cold water
2 tsp salt
1 tsp black pepper powder
2 tbsp lemon juice
2 tbsp vinegar
2 tsp paprika powder
2 tbsp hot sauce
1 cup all purpose flour

Fish dry coat

1/2 cup corn starch
1 cup all purpose flour
1 tsp salt pr to taste

Tartar sauce

1 cup sour cream
1/2 cup mayo
1/2 tsp salt
1/2 tsp black pepper crushed or powder
3 cloves of garlic
1 tbsp dill chopped
1 tbsp capers or any pickles
2 tsp lemon juice

Fry sauce

1/2 cup Mayonnaise
1/2 cup Ketchup
1 tbsp Mustard
1 large jalapeno 24gm
1 tbsp chopped sundried tomatoes optional

Assembly

10 burger buns
Iceberg leaves or any salad leaves
sliced cucumbers
Oil for frying
sliced onions
any vegetable of your liking

Instructions

Tartar Sauce

In a chopper, add garlic, lemon juice, dill and capers. Process it till everything is chopped finely.
Add the remaining ingredients and process again to get a nice tartar sauce. Set aside

Fry Sauce (burger sauce)

Add all ingredients in a bowl and whisk together. Set aside

Prepare Fish

Add all the ingredients for fish marinade in a large bowl and whisk together to form a smooth mix.
Drop in your fish and make sure they are all fully coated. Let it rest for 15 to 20 mins.
In another bowl, add in all the ingredients for fish coat and mix together.
Pick up one piece of fish and drop in the fish coat bowl. Coat the fish piece properly pressing the coating deep into the fish. Flip over multiple times.
Lightly dust a clean tray with the coating mix. Place the coated fish in a the tray. DO NOT SHAKE OFF excess flour mix.
Deep fry fish in hot oil at high flame. Fry till fish turns golden brown. About 5 mins.
You can also bake the fish. Spray a baking tray with oil and place your coated fish on it. Make sure to spray oil on top of the fillets too. Bake at 200 C (400F) on the lowest rack. Flip the fillets over after 7 mins.

Assemble Burgers

Lightly toast buns if you want.
Layer fry sauce on the bottom bun.
Place lettuce , other toppings and a piece of fish on the burger.
Layer the top half of the bun with tartar sauce and close the burger.
Wrap the burger with foil or a wrap to keep it warm.
Serve with fries, both sauces and salad on the side.

Notes

Refrigerate the sauces after covering them. You can consume these for a week easily.

Wrap unused fried fish in foil and keep in refrigerator. You can safely refrigerate it for 3 to 4 days

Nutrition

The post Crispy fried fish burger with tartar sauce appeared first on Butter Over Bae.

Fish Tahiri – Spicy Rice and fish

Wajiha — Thu, 31 Dec 2020 18:06:01 +0000

This Fish Tahiri recipe is a delicious fusion of traditional Indian/Pakistani spicy rice with an equally spicy fried fish. It screams Delicious! and Comfort! and Friday Lunch!

What is fish tahiri?

Fish tahiri is first and foremost a tahiri. A tahiri, which goes by various names, is a traditional Indian/Pakistani rice dish made with a basic gravy or curry base and then allowing rice to cook in the spiced curry broth.

There are different kinds of Tahiris that people make today. It Started as Aloo tahiri (potato tahiri) and vegetable tahiri, and was used a vegetarian alternative to biryani back in the Mughal Era when poultry had become too expensive for the public to afford. Eventually with time, like with all other food, Tahiri evolved, and people started adding mutton, beef and chicken into the spicy curry base to create new non-vegetarian versions.

A fish tahiri (as called in our house) is a family classic recipe. I’ve personally never seen a similar recipe online or eaten at anyone else’s home so I assume this fusion is very rare. All credit goes to mamma who came up with it and perfected the recipe. I can’t WAIT for you try it! This recipe uses marinated fish, fried in oil and a spicy gravy as a a rice broth base. Serve it with a beautiful palak raita and a salad

Why are there so different names for a Tahiri?

Since this recipe has evolved within different communities over time, it is known by various names. The memon community calls it Akni and use curry leaves in the masala base. Others call it Tehri or Tahari (based on their dialect). Some just learnt the original vegetarian version from their ancestors and call it aloo walay chawal ( rice with potatoes). This difference in naming itself is a natural evolution of recipes that happen within communities of major countries and just goes to show how much power simple changes of spices and techniques can make!

How is tahiri different from Biryani or Pulao?

Biryanis are distinguished by having LAYERS of white rice and curry and garnishes. The rice and qorma/curry are cooked separately and then assembled.
Tahiri rice are cooked IN a diluted curry broth giving all the rice grains a uniform yellow color.
Pulao is made in a less spicy subtle tasting broth, often without the use of turmeric.

Ingredients you need for Fish Tahiri

1. Fish Selection

For this recipe, a white firm fish is a good option to use. I used Hamour which is local fish available here in the Gulf region. Dark fish don’t work well because they already have a strong taste of their own. Here are a couple of fish options you can try, depending on where you live.

Hamour (brown reef cod)
Pacific or Atlantic cod
Striped bass.
Mackerel including the Kingfish
Sherry
Haddock
Barramundi
Hilsa (Ilish) or Hilsa Herring
Grouper
Halibut
Pacific rockfish
Alaska pollock,

Ingredients for Fish Tahiri

2. Other ingredients

Basmati rice – I used basmati rice, which usually requires 20 to 30 mins of soaking time. Always make sure to wash the rice once or twice till the water comes out clean, before soaking it.
Whole Spices – green and black cardamom, cinamon, carom seeds, black peppercorns, cloves.
Sliced onions – One of the core ingredients of this dish are sliced onions.
Powdered spices and garlic ginger paste
Cooking oil – Any vegetable oil would do. You can also use ghee (clarified butter) or olive oil if you want.
Tomatoes – I used fresh tomatoes, but you can use canned ones as well. Make sure your tomatoes are finely chopped. I would not recommend using puree or paste for this recipe.
Garnish – Chopped coriander and green chilies

How to make Fish tahiri – Step by step pictures

Step 1 – Marinate Fish

After you’ve cleaned the fish properly, you need to marinate it. The fish in general is a very tender protein and doesn’t need very long marination times. You simply marinate all the fish in the mentioned spices and let it sit in the fridge or counter for about 30 mins. That’s all it needs. I usually marinate the fish, leave it on the counter, soak rice on the other side and get started on my curry base right away.

PROTIP: Rub the skins of lemon all over your hand after marinating the fish. And see all the smell from the fish disappear magically!

Step 2 – Make the broth base or curry base for Rice

These rice have a uniform yellow color. Which needs a nice well cooked curry base. You start the base by sauteing onions and whole spices in a little oil until they turn light golden. I used very little oil over here because we are going to add more later.

NOTE: Usually Indian/Pakistani curries require a nice brown colored fried onions. For tahiri, you need to stay a level below that. So your onions should only be golden instead of brown. (as seen in the picture)

Then we add tomatoes, garlic ginger paste and spices. Saute everything in oil for about 2 to 3 mins. This step ensures that all the rawness of the garlic, ginger and the spices are fully dealt with.

Add water and cover the pot to let the tomatoes soften up for 10 mins. You will probably not see any oil on the edges since there isn’t much to begin with.

Now we are going to cover the up the pot and set it aside. Bring out the marinated fish and shallow fry it in oil. There isn’t any additional coating involved. You simply put pieces of fish in a preheated pan with oil. Flip it after 4 mins and cook it for 4 mins on the other side. It’ll have a nice golden brown color.

Set your fried fish aside and strain the oil from the pan. Add this oil to your curry base. After adding oil to the broth base, turn on the flame and cook it for about 2 mins before adding the drained rice.

Now add water. Your water level should be 1 inch above the rice. You can check this by inserting your index finger. The water level should touch your first finger joint and the tip should touch the rice. Drop in 4 to 5 green chilies.

This is a good time to do a taste test for salt. The spicy broth should feel well balanced at this point.

Water level for rice

Cover the pot and let the rice cook at high flame for 7 to 8 mins. Keep an eye to see if all the water has dried up.

When most of your water has dried up, reduce the flame to low, cover the pot and let the rice cook for another 8 mins at low flame. Ideally, add a flat griddle (tava) below the pot if the bottom isn’t thick. Open the pot and fluff up the rice with a flat spatula or a slotted spoon. Place your fried fish on top of the rice and garnish with chopped coriander. Cover the pot again and let the rice and fish sit together for about 10 mins before serving.

Serve hot with green chutney, raita, and an easy kachumber salad on the side.

FAQS about Fish Tahiri

What if the rice is still raw after all the water has dried up?
If all your water dries up and your rice still isn’t cooked, add a splash of milk and cook for another 4 mins at low flame.

How long can this stay in the fridge?
You can keep it for upto 4 days in the fridge, making sure you only reheat it once.

My rice became too clumpy. What can I do now?
Clumpy or soggy rice are hard to save. But you can spread them out on a plate and allow them to air dry for a bit.

More Seafood and Rice recipes for you try

Crispy fried fish
Malai boti pulao (creamy chicken pulao)
Crispy fish burgers
Pakistani style Chicken Biryani

Fishi Tahiri | Spicy rice and fish

A traditional Indian / Pakistani rice dish made by cooking rice in a spicy gravy. This recipe adds a twist and makes this rice with spicy fried fish.

Course Main Course, RICE DISHES

Cuisine South Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 299kcal

Author Wajiha

Ingredients

Fish Marination

500 gm thin firm white Fish fillets I used hamour (see notes)
4 to 5 tbsp lemon juice
1/2 tsp carom seed powder ajwain
1½ teaspoon red chili powder
1/2 tsp turmeric powder
1 tsp salt or to taste
1 tsp coriander powder
1 tsp ginger garlic paste
oil for frying or grilling

Whole spices

5 cloves
1 tsp Carom seeds ajwain
1 cinnamon stick
2 black cardamom
5 green cardamom
2 star anise badiyan ke phool
8 to 9 black peppercorns

Rice

1/2 kg long grain basmati rice soaked in water for 20 mins 2.5 cup rice
1½ teaspoon salt or to taste
3/4 tsp turmeric
1 tsp red chili powder
1 tbsp coriander powder
2 medium onions sliced
2 medium tomatoes chopped
1 tbsp ginger garlic paste
1/3 cup oil
5 to 6 green chilies
chopped coriander leaves for garnish

Instructions

Marinate fish with all the marinating spices and set aside for 30 mins to 1 hour.
Wash rice 2 to 3 times and soak for 20 mins.
In a pot, add oil, whole spices and sliced onions. Saute at medium flame till the onions turn light golden. (NOT BROWN)
Add chopped tomatoes, garlic ginger paste, salt, turmeric, coriander powder and red chili powder. Saute for 2 to 3 mins.
Add a cup of water and cover the pot. Allow the tomatoes and onion to soften up for about 10 mins.
Check to see if the tomatoes and onions have softened up to make a smooth curry base. IF not, add another cup of water and leave for another 10 mins. Turn off flame.
In the meantime, take another pan and add oil. Shallow fry fish at high flame, flipping only when one side is golden brown in color. It should take about 6 to 7 mins in total. Remove fish from oil and set aside.
Strain the leftover oil from fish and add around 1/3 cup of this oil in the curry base.
Turn on the flame for curry pot and cook the curry base for another 2 mins.
Add drained rice and water to the pot. Make sure the water level is about an inch over the rice. (check by inserting your finger in the water, the water level should touch your first joint in the finger when your fingertip touches the rice)
Add green chilies and Cover the pot. Turn the flame to high. Allow the rice to cook for about 6 to 7 mins. You can open lid and check in between to see if there is still water.
Once most of the water dries up and only a little moisture remains, reduce the flame to low and cover it again. Let the rice cook for another 6 to 7 mins. Remove the lid and fluff up the rice with a flat spatula or a fork. If your rice are done, turn off the flame. IF they still need more time to cook, splash a little water and let it sit for another 5 mins at low heat before turning off flame
Place the pieces of fried fish on top of the rice and sprinkle chopped coriander. Cover the lid and let the rice and fish sit in the pot for about 10 mins before serving. This will allow the fish to heat up again and the rice to soak up the aroma from the fish.
Serve with raita and salad on the side.
Alternate cooking methods
You can also make the rice in an instant pot.
You can air fry the fish, or grill it or bake it.

Notes

For this recipe use any white firm fish available in your region. Popular choices include Sherri, Hamour, Paplet, Rahu, Pacific Cod, Barramundi, striped bass, Avoid dark fish.

Nutrition

The post Fish Tahiri – Spicy Rice and fish appeared first on Butter Over Bae.

Pakistani Karhayi Prawns (Prawn masala)

Wajiha — Mon, 10 Feb 2020 08:49:42 +0000

Whats in the name of a dish? Asks this spicy prawn masala to you? Well, there’s enough to create confusion. While this recipe is known as Prawn masala to the rest of the world, it is called Karhayi Prawns to us Pakistanis. Although “karhayi” is a type of wok in which something is cooked, but it is also a style of cooking.

Since most of the world identifies to ALL South Asian food as Indian, you’ve also probably heard of Prawn masala too. But never of Karahi Prawns.

Whether you call it prawn masala or Karhai Prawns is really your call, but whats more important is, that whatever you decide to call it, its still gonna be sitting there tasting DELICIOUSLY AWESOME! This recipe is uses most easily available eastern spices at home, a tomato yogurt based gravy and some nice prawns to go with. It is garnished like the regular chicken karhayi, with lots of whole green chilies and julienne cut ginger on top of it. And some cilantro because we put cilantro aka coriander on everything!

I was personally more of a Dynamite shrimps kinda girl, but this karahi has changed that part of me! And if you are a ONLY fried fish, and fried sea food kinda person, trust me , you need to give this a shot!

Step by Step walk through of preparing the Prawn Masala aka Karhayi Prawns

Selecting and preparing the prawns/shrimps

You can select any size of prawns or shrimps to create this recipe. The cooking time will change slightly with the type of prawns you chose, that’s pretty much about it. Ideally, medium sized prawns/shrimps would work best with this recipe.

We are going to start with cleaning, de-veining and removing the tails of the shrimps/prawns. This crucial step is pretty time consuming. Move on to marination after you get this done. (or you know you could just buy the pre-cleaned and de-veined ones) Here’s a quick video to help you clean the prawns

Marinating prawns/shrimps

The marination is very simple, just some salt and turmeric. You can add garlic too if you are a garlic crazy person like me.

Note: The turmeric cancels out the pinkness of the prawns. The pink prawns looks quite appetizing in Western/Thai food etc, it looks off in a desi style gravy. You can apply this li’l hack to any South Asian recipe that uses prawns in them

You can marinate the prawns and keep them in the fridge for a while if you want to. Although I just simply marinate and cook immediately.

Cooking the prawns

Prawns, in general, cook very quickly and can easily go from just perfect to overdone in a matter of seconds. So cooking prawns perfectly is always key while making prawn recipes, especially for Pakistani or Indian food where cooking times are longer.

The prawns in this recipe are cooked in 2 parts. The first part of cooking happens right after they are marinated, and the 2nd part happens when they are added to the gravy. So you want to make sure that they aren’t over cooked.

Ideal prawn cooking times

For small prawns or shrimps is 3 to 4 mins,
Larger prawns or shrimps it is about 5 to 7 mins
Jumbo prawns it is 7 to 8 mins.

In the first part of cooking, we are only going to grill or fry the prawns for 1 to 2 mins in butter at high flame. Just to get rid of the smell and water that it might leach out. Its ok if you don’t dry it out the water completely. Just remove the prawns from heat within 2 mins. The remaining cooking of the prawns will complete in the gravy.

Set the grilled prawns aside and lets move on to our masala base.

Preparing the Prawn masala base

The masala base for this prawn karhayi is pretty basic. Its a tomato based gravy so it has lots of tomatoes and very little onion, and some yogurt in the end.

Start off by adding ghee or butter in a wok. Add finely chopped garlic, onion and green chilies.

Note: Skip the green chilies in this step if you can’t tolerate spicy food.

The trio mixture is going to turn a golden brown color in about 4 to 5 mins. Once it gets there, we are going to chuck in our chopped tomatoes and spices with a little splash of water.

Tip: You can use canned tomatoes if you dont want to use whole ones.

Cover the wok and let the tomatoes simmer at low flame. Its important to keep the temperature low, as the salt will allow the tomatoes to soften up and disintegrate to form a smooth gravy base.

It may take longer than 15 mins for different varities of tomatoes. If after 20 mins, your tomatoes still seem a lil chunky, you can just put in an immersion blender/hand blender through the gravy to get to the smooth consistency.

Then we are going to add in our beaten yogurt, 3 whole green chilies and some garam masala powder. Mix it well and cover the wok with a lid for 5 mins.

Remove the lid, toss in the prawns and cover the lid. After covering the lid, the cooking time will depend on which type of prawns you are cooking with.

Small prawns – Cook for another 2 to 3 mins max
Larger prawns – Cook for another 3 to 4 mins max
Jumbo prawns – Cook for another 5 to 6 mins max

Usually with Pakistani or Indian curries and gravies, the sign of a properly cooked gravy is that the oil seperates from the gravy and comes on top. But since this one is made in ghee, you won’t see a lot of fat on top, just ever so slightly on the sides. Sprinkle some green chilies, ginger slits and chopped coriander on top of the prawn masala. The final touch is going to be some sprinkled chat masala.

Serve with hot naan, chapati, roti, paratha or plain old zeera pulao rice.

Alternates, fixes and Remixes

You can used canned tomatoes instead of fresh ones.
You can use oil instead of ghee or butter if you prefer.

If your gravy turns out too spicy for you, add another 2 tbsp of yogurt and 1/2 tsp of brown sugar. That should balance out the spice.
If your dish is ready and you still want it to be more spicy, add crushed red chili pepper on top.
Sometimes the tomatoes that we are using may not be ripe or may not have that brilliant red color, which can effect the over all color of the gravy. You can use about 2 tsp of extra tomato paste if you feel like your gravy lacks that nice red luster.

How long can it survive?

You can keep it in the fridge for upto 4 days, provided that you reheat them at least once in between.

If your prawns weren’t frozen before, you can freeze this. Re-freezing prawns isn’t a good idea. Although if you do decide to freeze it, do it as soon as it is cooked and cooled down and don’t let it sit in the fridge. Consume within 3 months.

What can I do with left overs?

Layer with boiled rice, some food color and fried onions to make a quick prawn biryani ( you will have to add a bit more salt to the gravy to make this)
Toss in some boiled spaghetti to make a fusion style – prawn spaghetti. Top it off with Parmesan cheese.

More Related Recipes

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Shrimp Karhayi

A popular Pakistani restaurant style prawn curry, made with a tomato and yogurt base, seasoned with Indian/Pakistani spices

Course Main Course

Cuisine South Asian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 207kcal

Author Wajiha

Ingredients

500 gm medium sized prawns de-veined and tail removed
4 cloves garlic finely chopped
5 small green chilies finely sliced
3 big green chilies slit open vertically or used whole
1 small onion chopped
2 tsp salt
2 tbsp ghee
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp garam masala powder all spice
1/4 cup water
2 tbsp beaten yogurt room temperature
4 tomatoes chopped
1 tbsp tomato paste
Sliced ginger and chopped coriander for garnish
Chat masala for topping optional

Instructions

In a bowl toss prawns with 1/2 tsp of salt and turmeric powder. Grill these prawns in butter at high flame for 1 min. (not more) and set aside in a bowl.
In a wok or frying pan, add 1 tbsp of ghee/butter and add onion, garlic and small green chilies. Fry them until they turn golden brown.
Add in chopped tomatoes along with salt, red chili powder, coriander powder, cumin powder, and 1/4 tsp of turmeric powder.
Mix and cover the wok/pan with a lid and reduce the flame to low. Allow the tomatoes to soften up. ( you can use an immersion blender if the tomatoes don’t soften up properly) It’ll take about 15 mins.
When the tomatoes have softened up to form a uniform curry base, add whole green chilies, yogurt and garam masala powder. Cook the masala for 5 mins.
Throw in the prawns and cover the wok. Cook for 4 mins max.
Turn off flame, sprinkle some chopped coriander, ginger strips, some more green chilies and some chat masala powder.
Serve hot with naan, chapati or paratha.

Nutrition

The post Pakistani Karhayi Prawns (Prawn masala) appeared first on Butter Over Bae.

Dynamite Shrimps Recipe

Wajiha — Thu, 28 Feb 2019 09:56:01 +0000

The fact that I even have a GO-TO Dynamite Shrimps recipe is going to come as a HEEEEEUUUUUUGEEE surprise to my parents. Because that would mean 2 things. First, that I have tried multiple recipes and have found my favorite. And secondly, it would mean that I like Shrimps so much, that I am experimenting with it! You see, growing up, I hated sea-food and I would give my mom a run for her money when it came to eating it. With the exception of her amazing Fried Fish, I would not go near it.

But all that changed after one fine day I went to P.F. Chang’s and discovered what TRULY TRULY deliciousness means. Their dynamite shrimps changed my world! And I have to say, since then, I have tried a bunch of different restaurants assuming that Dynamite shrimps are probably always good, but none compared to P.F. Chang’s.

So naturally, being a home-cook I had to try make it myself. Especially after the Crispy Beijing Beef at home was such a hit!

So, I tried practically 10 to 15 dynamite shrimp recipes that I could find when I googled it. But none of them even came close to the original dynamite shrimps! Some got the sauce right, some got the texture right, some got the flavor right. Which is when I decided, I have to make it myself. And so after adapting from numerous recipes, and finally tweaking it to such an extent that it no longer can be called an adaptation, I finally had a Dynamite shrimp recipe that I was proud of.

Needless to stay, Shrimp night at home, is now a pretty regular deal!

MAKING THE DYNAMITE SHRIMPS

So as all my recipes go, this one is also broken down into 2 simple steps. Marinating and Dredging, Frying and Assembling. Here’s a quick to follow guide for you to visually see the recipe, and of course, a recipe card at the end of it.

STEP 1 – MARINATING AND DREDGING

You start with peeling and de-veining the shrimps, which, if I am being honest, is the worst part of cooking prawns. If this is the first time you are making shrimps at home, just buy the frozen ones which are already cleaned. Or if you need help, click here to see a quick shrimp cleaning video.

Moving on, so once you’ve cleaned them, marinate the shrimps. Our marination consists of Sriracha, an egg, a little salt and pepper, a little vinegar, and some cornflour and all purpose flour, and lastly a little bit of ice cold water. Ideally the marination should last overnight. But lets say you are short on time, give it at least 2 to 3 hours

The next part is, coating the prawns in a dredging mixture. Its a simple mixture of corn flour, all purpose flour, some seasoning and garlic powder. Prepare your dredging mixture in a bowl and line a tray or plate with cling wrap. Alternatively, you can also dust a tray with a little bit of dredging mixture (This will prevent your prawns from sticking to the tray).

Before Covering with cloth

After Covering with Damp cloth

Just coat the prawns lightly with the dredging mixture and keep collecting them on the tray. Now here’s the smart move. Cover your prawns with damp cloth for a bit (about 10 to 15 mins). This will allow your prawns to form a uniform coating and you will see after a while, that all flour particles have been absorbed to form a smooth coat.

HEADS UP: So the dredging mixes are always made in an excess to how much you actually need. So even after all the shrimps are coated, some of the dredging mixture will be left. I usually just seal such mixes in a zip-lock back and use it the next time I am either crumb coating food or hey, making prawns again.

STEP 2 – FRYING AND ASSEMBLING

Now fry these bad boys in a deep fryer for about 10 to 15 mins. (The coating takes a little longer to turn crispy golden in color) If you plan to fry them later, you can freeze the tray for 30 minutes or so and once your shrimps have frozen, you can collect them in a zip-lock bag.

While your shrimp fry in the corner, prepare the amazing dynamite sauce! It’s a simple sauce using Mayo, Sriracha, Honey and Salt. I also add a little bit of orange food color to give it that shade similar to Pf Chang’s.

Once fried, toss the hot shrimps in the bowl of sauce and coat the shrimps evenly with sauce and serve!! (p.s. I didn’t cover my prawns in the picture to show you all the elements, but rest assured, I had them fully covered in sauce when I ate them)

Also, covering the prawns in sauce while they are hot is the best thing to do. The sauce will get absorbed by the crunchy coating and reach that oh-sweet spot of the perfect semi-crunch texture …that we die for in PF Chang’s!

More Pan Asian Recipes

Dynamite Shrimps

Batter coated shrimps, deep fried in oil and dressed with a sweet chili mayo sauce.

Course Appetizer, Side Dish, Snacks, Sides and Starters

Cuisine Chinese/Indo Chinese

Prep Time 15

Cook Time 15

Additional Time 15

Total Time 45

Servings prawns

Calories 75kcal

Author Wajiha

Ingredients

Shrimp Marination

450 gm gm of jumbo Shrimps/prawns about 20 to 30 pieces
2 tbsp all purpose flour
2 tbsp corn starch
1 large egg
1/2 tsp salt
1/2 teaspoon pepper
1/2 cup ice cold water
2 tbsp of Sriracha sauce
2 tbsp lemon juice

Dredging Mixture

1 tsp garlic powder
1/2 tsp black pepper powder
1 pinch salt
1/2 cup all purpose flour
1/2 cup corn starch

Dynamite Sauce

1/2 cup Mayonnaise
2 tbsp honey
2 tbsp Sriracha sauce
1/4 tsp salt or to taste
a few drops orange food color

Instructions

Add all the ingredients for the prawn marination in a bowl and whisk well.
Add prawns to the marination and keep overnight in the fridge.
Mix all the ingredients for the dredging mixture in a bowl.
Line a plate or a tray with cling wrap and lightly dust with the dredging mixture.
Coat the marinated prawns with the dredging mixture and place it on the dusted tray.
Cover the prawns with a damn cloth or cling wrap for 10 to 15 minutes.
Meanwhile, mix all the ingredients for the sauce together and set aside
Once you see all the dredging mixture has been absorbed, your prawns are ready to fry.
Deep Fry the prawns in oil at high to medium flame for about 10 to 15 minutes or until the color turns golden brown.
Dish out the fried prawns and pour the dynamite sauce on the shrimps generously while they are hot.
Serve in a cocktail glass garnished with green onions.

Notes

If you want to fry the prawns later, freeze the tray of the prawn. When they harden, save them in a zip lock bag and freeze for later date.

Nutrition

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Spicy Fish Fry Recipe

Wajiha — Thu, 29 Nov 2018 13:23:20 +0000

This spicy fish fry recipe is one of those winter comfort foods and weekend meals in a Pakistani or Indian household. It’s easy to prep, quick to make, and delicious to eat with chutney or lentil rice (dal chawal).

Most of my lovely Instafam said they find daal chawal as their ultimate comfort food, with some heavy voting for Keema Macaroni and the rest for Chicken Karhai. I guess it’s our childhood that defines what comfort means to us, right?

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