Category Archives: Sea Food

Crab Cutlets



1 ½ cups crab meat, 2 cups mashed potatoes, 5-6 red onions (sliced finely), 5 green chillies (sliced finely), 1 tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie curry leaf powder or 2 tsp Mc Currie dry curry leaves (finely chopped), ½ tsp Mc Currie turmeric powder, 1 tsp Mc Currie unroasted chillie powder, 1 tsp Mc Currie crushed pepper, 1 tsp Mc Currie garam masala, Mc Currie salt to taste, juice of one lime, ½ – ¾ cup finely powdered bread crumbs, white of one egg, oil for frying


Boil the potatoes and mash well. Heat 1 tbsp oil in a wok, add the chopped onions, green chillies, ginger, garlic and curry leaves or powder. Saute until the onions are a light brown. Add the spice powders and sauté well. Add the crab meat. Mix well and cook for 4-5 minutes or until the mixture is dry. Add the mashed potato, lime and salt to taste and set aside to cool. When cool, shape into balls, dip in egg white and coat with bread crumbs. Deep fry and enjoy with Tomato sauce and onion sambol.

Servings: 16


Chillie Flavour Fried Prawns



1 1/3 lb medium sized prawns, 1 tsp Mc Currie garlic paste,, ½ tsp Mc Currie ginger paste, 2 stalks chopped spring onion, 1 ½ tsp tomato ketchup, 1 tsp hot bean paste (replaceable by 1 tbsp garlic and Mc Currie chillie paste), 1 big egg,


1 tsp red vinegar, 2 ½ tsp sugar, dash of sesame oil, 2/3 tsp mung bean flour, 1/6 tsp salt, dash of Mc Currie pepper, ¼ cup of water


Shell and de-vein prawns. Wash and wipe well. Make a slit cut at central back. Marinate for 10 minutes. Blend egg with 1 1/2 tbsp mung bean flour as batter. Heat up enough oil in a wok until nearly boiled up. Coat prawns with egg batter. Deep fry in hot oil until cooked. Heat up 2 tbsp oil in wok. Saute ginger, garlic, spring onions, hot bean paste and tomato ketchup. Pour in thickening and bring to boil. Add prawns and stir well. Put in dish.

Cuttle Fish Curry (Dallo)




500 g Cuttle fish, 2 tbsp Mc Currie Roasted Chillie powder, 1 tbsp Mc Currie Roasted Curry powder, ½ tsp Mc Currie Crushed Pepper, ½ tsp Mc Currie Ginger Paste, ½ tsp Mc Currie Garlic paste, 3 green chillies (sliced), ½ coconut (2 cups 1st extract of coconut milk and 1 cup 2nd extract of coconut milk), Mc Currie Curry leaves, Mc Currie salt to taste, ½ a lime.


Clean, de-vein and cut the cuttle fish into rings and wash well in fresh water. Add all the ingredients, except for the lime and boil in 1 cup 2nd extract coconut milk until tender and the liquid absorbed. Then add the two cups 1st extract coconut milk and let it boil over a low flame, until the gravy thickens in consistency. Remove from the fire and add the lime juice.

Mc Currie Crab Normal Curry



500 g crabs, 3 tsp Mc Currie chillie powder, 30 g onions, 60 g coconut, 1 tbsp Mc Currie curry leaves, 1 tsp Mc Currie garlic paste, 2 Mc Currie cloves, 3 tsp Mc Currie coriander, 1 ½ Mc Currie tsp salt, ½ pint 2nd and 3rd extracts of coconut milk, drum stick leaves (optional), ½ tsp Mc Currie fenugreek, 1/2 “ sera (optional), 2 Mc Currie cardamoms, dash of grated Mc Currie nutmeg, pinch of Mc Currie turmeric, 1 tsp lime juice, 120 ml 1st extract of coconut milk.


Wash and clean crabs well. Slice the onions and garlic. Roast the coconut and grind fine. Mix all the ingredients except the lime juice and 1st extract of coconut milk with the crabs. Add the 2nd extract and 3rd extract of coconut milk and bring to boil, simmer for 15 minutes. Add the 1st extract of coconut milk and lime, bring to boil, simmer and take off fire.

%d bloggers like this: