Lobster Cake

Author: admin  //  Category: Sea Food, Snacks



Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying


1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
8) Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

Crab Masala

Author: admin  //  Category: kerala taste, Sea Food



1) Crabs(Njandu) or Crab Meat – 1/2 kg
(cleaned with shells on)
2) Garlic pods(minced) – 3 nos
3) Ginger(minced) – 1/2″ piece
4) Green chillies(slit) – 5 nos
5) Onion – 2 nos
6) Tomato(chopped) – 1 no
7) Shallots(Kunjulli) – 5 nos
(finely chopped)
8) Dry red chilly – 1 no
9) Garam masala powder – 1/2 tsp
10) Turmeric powder – 1/2 tsp
11) Chilly powder – 2+1/2 tsp
12) Salt – As reqd
13) Veg oil – 1 tbsp
14) Water – 1 Cup
15) Coriander leaves(chopped) – A small bunch
17) Grated Coconut – 1/2 cup
18) Coriander powder –
19) Cardamom – 2
20) Cinnamon – 1 or 2 small pieces
21) Cloves – 2 nos


1) Clean the crab or u can even use the crab chunks or crab meat.

2) Grind the masala into a fine paste,Coconut,Cilantro,Green chillies, pepper,ginger, garlic,1 or 2 Shallots,Corriander Powder, 1/4 tsp of garam masala powder.

3) Heat oil in a pot. Add the Cardamom,cinnamon and Cloves.

4) Add Sliced Onions allow it to turn soft and transparent, add red chilly and shallots cook for 30 seconds.

5)Add turmeric powder and Chilly powder cook for 2 minutes.

6)Add the masala paste and allow it to cook until the raw taste goes off.

7)Add the uncooked crabs mix it well with the masalas allow it cook for about 5 mins.

7)Add the chopped tomatoes mix well.

8)Add salt to taste and water . Cook on low heat for 30 minutes, until the crab is cooked.

9)Garnish with chopped coriander leaves.

:- Crab Masala is ready.

:- Serve Crab Masala hot with rice.

Recipe By
Kiran Mary.


Author: admin  //  Category: Sea Food


I got this Idea from my fellow Blogger.


Prawns – 20 (medium)
soy sauce – 1 tbspn
vinegar – 1 tbspn
Ginger garlic paste – 1/4 tspn
Coriander powder – 1/4 tspn
Chilli powder – 1/4 tspn
garam masala – 1/4 tspn
turmeric powder – 1/4 tspn
Corn flour – 1 tbspn
Egg white – 1 no
Salt – to taste
Oil – 4 to 5 tbsp

For seasoning

Curry leaves – few
Green chillies – 2 to 3


1) Heat a pan ,add 1 tsp oil .

2) Add the prawns and turmeric powder.The prawns will leave water and will get coiled up within few mins .
Saute it until the water dries up in a medium Flame.

3) For Marinating the prawns ,add ginger/garlic paste, soy sauce,vinegar,coriander powder,garam masala powder,chilli powder,salt mix it properly along with the prawns and leave it for atleast 30 mins .

4) Mix the egg white and corn flour to the prawns and leave it for 5 mins

5) Heat oil in a frying pan, fry the prawns .

6) When the prawns are almost fried,heat abt 1/4 tspn of oil in to the pan and add the curry leaves,sliced Onions and the green chillies cut lengthwise saute for few secs .

:- Serve it hot.

Recipe By
Kiran Mary

Schezuan Prawn Spaghetti

Author: admin  //  Category: Chinese Dishes, Rice Dishes, Sea Food


Prawn – 10 nos
Egg – 2 nos

Vegetables (Cut the Vegetables into thin lengthy pieces)

Carrot – 1 no
Beans – 5 nos
Brocolli – 1/2 cup
Cucumber – 1/4 cup
Capsicum – 1/4 cup
Tomato – 1/4 no

Spaghetti – 1/2 pack

Pepper Powder – 1 tsp
Garam Masala – 1/4 tsp
Soup Cube – 1 no
Tomato Sauce – 1/2 tsp
Soy Sauce – 1+1/2 tsp
Oil – 3 tbsp


1) Boil the Spaghetti pieces in 3 cups of water.When it is cooked ,drain the cooked spaghetti.

2) Fry the cooked prawns in 1 tsp of oil, add a pinch of salt,1/2 tsp of pepper powder and tomato sauce for about 10 minutes.

3) Add the sliced vegetable to it and fry it for about 5 minutes,dont let the vegetables get over cooked.

4) Add 1 egg, pepper powder and salt and mix well to get scrambled egg ,at the same time the egg should mix well with the vegetables.

5) Add Garam Masala and add the cooked spaghetti to it.

6) Add the other Egg and scramble it,at the same time add the soup cube and the soy sauce, saute it properly.

7) Saute the spaghetti properly and its ready to Serve

Recipe By
Kiran Mary

Kerala Style Prawn Fry

Author: admin  //  Category: kerala taste, Sea Food


Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger/Garlic – 1/2 tsp
Garlic pods (Sliced) – 4 nos
(cut lengthwise)
Onion(large) – 1 no
Green chillies – 4 nos
Curry leaves – 1 spring
Pepper powder – 2 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 pinch
Lemon Juice – 4 tsp
Mustard Seeds – 1/2 tsp
Sliced Coconut – 1/4 cup
Oil – 3 tbsp
Salt – To taste


Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add 1/2 cup water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

8) At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.

Recipe By
Kiran Mary

Konchu Chammanthi.

Author: admin  //  Category: kerala taste, Sea Food


Small prawns dried – 100 gms
Grated coconut – 1 cup
Red chilly Powder – 2 tsp
Small onions(Kunjulli) – 4 nos
Curry leaves – 1/2 sprig
Tamarind(Puli) – A small gooseberry sized ball
Salt – As reqd


1)Clean the dried prawns carefully to remove dirt, drain and keep aside.

2)Heat 1 tsp of coconut oil in a pan or a kadai.

3)Fry the prawns until the raw smell disappears.

4)Grind the prawns with the other ingredients nicely into a fine paste.

:- Serve with rice.

Recipe By
Kiran Mary.

Konchu Theeyal

Author: admin  //  Category: kerala taste, Sea Food


Prawns – 500 gm
Onion – 1 big
Drumstick – 1 no
Tomato(large) – 1 no
Curry leaves – 1 bunch
Coconut(shredded) – 5 tbsp
Chilly powder – 1 1/2 tbsp
Tamarind juice – 1/2 cup
Garlic – 5 pods
Salt – As reqd
Coconut oil – As reqd
Mustard seeds – 1 tsp


1)Cut the drumsticks into 1 inch long pieces.

2)cut the Onion into lengthy thin pieces .

3)Heat oil in a thick bottom vessel(better to use a manchatty(claypot)).

4)Splutter mustard seeds.

5)Add the sliced onions and drumsticks and saute well.

6)Add the prawns and salt and mix properly.

7)Close with lid and allow to cook in a very slow flame.

8)In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.

9)Grind this in a fried coconut make it into a thick paste and add to the vegetables and prawns mixture.

10)Add tamarind juice and curry leaves. Mix well.

11)Allow to cook for 10 mins.

This dish will go fine with rice,chappathi.

Recipe By
Kiran Mary.

Crab Roast

Author: admin  //  Category: Sea Food

Ingredients: (Approx.)

Crab meat chunks (1 Pack) — 250 grms
Sliced Onion length wise — 1 Cup
Green chilly — 4 nos
Ginger — 1/2 tsp
Curry leaves — 2 sprigs
Coriander powder — 2 tbsp
Chilly powder — 1/2 tsp
Turmeric powder — 1/4 tsp
Salt — to taste
Water — 1/2 cup
Oil — 2 tbsp
Lemon juice — 1 tsp

For the Masala Powder:
Fennel seeds — 1 1/2 tsp
Whole Peppercorns — 1 tsp
Clove — 1
Cinnamon — 1


1) Make the masala powder by grinding fennel seeds, peppercorns, clove and cinnamon into a fine powder, in the small jar of a mixer or coffee grinder. Keep 1/4 tsp aside before adding the masala powder to the dish.

2) Heat oil in a pan and saute thinly sliced big onion till they turn soft.

3) Add finely chopped ginger, garlic, green chillies and 1 sprig of curry leaves and stir till everything turns soft and golden in color.

4) Add turmeric powder, coriander powder, chilly powder and the freshly ground masala powder and saute for a minute, in low heat or till the raw smell goes.

5) Add the crab meat and gently stir to coat all the masala to the meat. Add 1/4 to 1/2 cup water to this and let it cook covered for few minutes, in low heat.

6) When the gravy is thick and masala is well blended with the crab meat, adjust the salt.

7) Add 1/4 tsp masala powder, kept aside earlier .

8) Fry curry leaves in coconut oil and add the same to the dish.This garnishing will give a wonderful aroma to the dish. Also add 3or 4 drops of lemon juice.

This dish will go fine with rice,chappathi,palappam.

Recipe By
Kiran Mary.

Kallumekkaya Curry

Author: admin  //  Category: kerala taste, Sea Food


Kallumekkaya or Mussels – 20 -30 numbers
Chilly powder – 2 tsp
Green Chilly – 4 nos
Ginger-Garlic Paste – 1 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds – 2 tsp
Mustard Seeds – 1 tsp
Tamarind – 1 tsp (Soak it in 1 glass Warm water)
Turmeric powder – 1/4 tsp
Oil – 4 tsp
Tomato (Slice thin and long) – 2 smallnos
Coriander leaves – 4 stems
Curry Leaves – 3 stems
Soy Sauce – 1/2 tsp
Salt – To Taste

Preparation Method

1)Soak chilly powder, Turmeric powder in 5 tbsp of water.

2)Soak the Mussels in Tamarind Juice for 15 minutes

3)Heat 2 tsp of oil in a pot.

4)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

5)Add onions and stir again.

6)Add Ginger-Garlic paste and chopped tomatoes and stir till it gets brown colour.

7)Add the soaked chilly- turmeric paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

8)When it starts to boil, add the soaked mussels along with the tamarind juice and salt.

9)Add curry leaves and Curry Leaves

10)After 10-15 minutes, the mussels will get cooked as well and gravy gets thicken .

:- Serve the dish after garnishing with Curry and Coriander Leaf Stem.

Recipe By
Kiran Mary

Konchu Peera

Author: admin  //  Category: kerala taste, Sea Food


Small prawns — 250 gms
Coconut — 1 cup
Green Chillies — 4 nos
Onions — 1 nos
Turmeric Powder — 1/4 tsp
Cumin Seeds — 1/4 tsp
Ginger/Garlic Paste — 1/2 tsp
Kumkum — 1 big piece
Curry leaves — 1 stem
Mustard Seeds — 1/4 tsp
Seasoning Salt — 1/4 tsp
Coconut oil — 2 tbsp
Salt — to taste


1. Clean Prawns. Keep them whole .
2. Grate coconut finely.
3. Grind together grated coconut, turmeric powder, a few half portion of the sliced onions, ginger/garlic paste,Cumin Seeds,green chillies and mix with coconut.Dont let the ingredients to grind too much.
4. Soak kumkum in warm water.
5. Heat a pot, add some oil,add mustard seeds to it and allow it to splutter.
6. Add the rest sliced onions allow it to turn brown.
7. Add grinded coconut mixture ,broken pieces of soaked kumkum ,curry leaves and seasoning salt .Saute it for 2 mins.
8. Add the prawn to it.
9. Add water to three fourth level of prawn mixture.
10. Add salt. Bring to boil. Quickly reduce heat and simmer till prawn is cooked
and moisture evaporated.
11. Pour fresh coconut oil over.

:- Serve the dish after garnishing with Curry Leaves.

This dish will go fine with Rice,Chappathi.

Recipe By
Kiran Mary.