In a bowl, add Shaoxing wine, light soy sauce, Dark Soy sauce, and sugar. Mix them all well and set them aside

In another bowl, add the prawns and marinate them with light soy sauce, white pepper powder, and corn starch. Mix them all well and set them aside.

Now take a wok and add some oil, once the oil is hot, spread the marinated prawns and cook it on both sides for 2 mins on each side. Take it out of the pan and repeat for the next set of prawns.

Clean up the wok, and then add some oil and keep the heat too high. Start adding aromatic ingredients like Garlic, Ginger. Sauté them for 30 secs.

Now add onion and sauté till light golden brown.

Add the rice noodles and mix them all well. To the noodles add the sauce and combine them all well until the noodles have absorbed the sauces well. Toss the noodles on high heat for 3 to 4 mins.

To the noodles add prawns, moong bean sprouts, and green onions. Mix them all well and allow it to cook for a min.

Lastly, drizzle some sesame oil on top of the noodles. And give it a final mix.

Prawns Chow Fun is now ready. Enjoy!

In a mixing bowl, Add in 700gms of Fish. To this add turmeric powder and salt. Coat all the pieces well and Marinate for 15 mins.

To make the Sri Lankan unroasted curry powder, Grind Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and Cinnamon to a fine powder.

In a pan, add in coconut oil, and once the oil is hot add in the mustard seeds, cumin seeds, and fenugreek seeds. let them all splutter.

Now add the sliced onions and cook till its light golden brown. Once the onions are golden brown add in curry leaves and cook it for a minute.

Now add Garlic, Ginger, and Cinnamon cook it for 2 mins. Add in Turmeric powder, Chilli powder and 1 tbsp of ground unroasted curry powder. Cook all the spices till the raw smell goes away.

Add Coconut Milk and salt. Combine them all well and Bring the curry to a boil.

To the curry add the marinated Fish, Chillies and Pandan leave. Cover and simmer it for 10 mins.

Do a taste check and Switch off the flame. Allow the curry to rest for 10 mins.

After 10 mins, Add half lime juice and give it a gentle mix.

Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.

Cook chopped shallots until they turn light brown.

Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.

Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.

Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.

Mix in water, reducing it to half if using soaked Malabar Tamarind.

Season the curry with salt and black pepper powder and bring to a boil.

Add fish steaks to the curry and simmer for 10 minutes.

Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.

Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.

Heat some mustard oil in a pan and shallow fry the Pomphret until golden on both sides. Once cooked, remove the fish and set it aside. Reserve 5 tbsp of the oil in the pan, discarding excess oil.

In the same pan, sauté finely chopped onions until golden brown.

Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.

Add finely chopped tomatoes and cook until they form a paste.

Pour in water and add salt. Simmer the masala for 10 minutes.

After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.

Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.

Marinate the fish steaks with salt and Turmeric powder and set aside for 20 mins.

In a blender, Combine grated coconut, Garlic, Ginger, Coriander seeds, Cumin seeds, Black peppercorns, Tamarind pulp, Turmeric powder, soaked Kashmiri red chilies to a smooth paste.
Add water as required for making the curry paste.

In a pan, add some oil and chopped onions. Saute it till it turns golden brown.

To this add the green chillies and curry paste. Combine everything well and cook the curry paste for 2 to 3 mins.

Clear the blender jar with excess curry paste with 3 cups of water and add it to the curry paste. Mix them all well and bring them to a boil.

Add salt and Kokum skin to the curry and cook for 2 mins.

Now add the marinated Fish into the curry and allow the fish to cook well.

Once the fish is cooked, Goan Fish curry is ready. Garnish with fresh coriander leaves and see it with some hot steaming rice.

Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.

Transfer the ground masala to a pan and cook over a medium flame.

Add 1/2 cup water and salt as per taste.

Cook till it comes to a boil.

Add 500 grams of small prawns and mix well.

Add 1/2 cup hot water and cook for 3 mins over a medium flame.

Switch off the flame and add hing water (1/4 tsp of hing mixed with 3 tsp of hot water), 3 tsp coconut oil, and give one final mix.

Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.

Marinate fish with turmeric powder and salt for 30 mins

Fry the marinated fish in mustard oil until golden brown.

In the same Oil add the whole garam masala and saute for a minute.

Add ½ cup Onions and fry till golden brown

Add the Blended Onion paste and ginger garlic paste and cook till the raw smell goes away.

Add in all spice powders and cook it well along with the onions for 3 mins.

Now add in the Tomato Puree and stir to combine. Cook the tomato till the raw smell goes away.

Add in ½ cup Yogurt and cashews blended paste. Mix them well.

Add in 1.5 cups of Hot water and Salt.

Marinate the fish with salt and turmeric for 30 mins.
Heat the oil in a mud pot or a pan. Add in ½ tsp of mustard, Fennel seeds, and Fenugreek seeds.

Add in the crushed ginger and garlic and mix well and saute for 10 secs. To this add in Onions and saute till it turns golden brown.

Add in the tomatoes, green chilies, curry leaves and cook this for 2 mins. After 2 mins add in the Gorka. You can substitute it with Tamarind. Saute it for a min.

Add in all the spice powders and cook it well along with the tomatoes and onions till the raw smell goes away. After 2 mins, add in 1 cup of water and let the flavors boil, and get infused. Cover the curry and cook it for 5 mins.

After 5 mins, add in ½ cup of coconut milk and salt. Stir to mix well.

Add in the marinated fish and allow it to cook well in the curry. Cook the fish on a medium flame.

Srilankan Spicy fish curry is now ready. It goes well with some hot steaming rice.

In a mixing bowl, Add in the Minced Fish.

Add in salt, a beaten Egg, chopped Snake beans, Finely chopped Kaffir Lime Leaves, Fish sauce, and Red Curry Paste.

Mix them all together really well with a spatula.

Now with a spoon take in small portions of the Fish mix and shape them to a flat patty.

In a pan, add in some oil and start placing the patties on the pan and cook them on both sides till golden brown.

Tod Mun Pla is now ready. Serve it with cucumber shallots relish.

In a blender jar, add in Coriander leaves, Tamarind extract, Peppercorns, Garlic, Green chilies, Turmeric powder, Ginger, and Salt. Grind them to a thick paste.

Apply the ground masala to the fish and marinate the fish at least for an hour.

Place the fish on top of the Banana leaves and wrap it around with help of a toothpick.

Steam the wrapped fish for 20 to 30 mins depending on the fish size.

Steamed Green Fish is now ready.

In a pan, dry roast the Chillies for 2-3 mins on medium flame.

In a mixer jar, Add-in Coconut, Chillies, Tamarind Juice, and Water. Grind it to a fine paste.

In a pan, add in the ground paste and allow it to cook for 5 mins on a medium flame.

Add in chopped onions and cook it for 5 mins.

Now add in chopped ginger and green chilies. Cook the gravy along with Water and Salt for 10 mins.

Add in Prawns and cook it along with the gravy on both sides for 5-10 mins.

Lastly, top the Curry with Coriander Leaves and Coconut oil. Mangalorean Crab Curry is ready!