Mackeral with green mango / Meenum mangayum

Ingredients :

1. Mackeral / Aiyala / Bangada - 2 medium large sized cleaned and cut into 2 or 3 pieces
2. shallots - 3 crushed
3. garlic - 2 cloves crushed
4. ginger - 1 inch piece crushed
5. coconut oil - 2 tbsp
6. curry leaves - 2 springs
7. green chilly - 2 slit
8. red chilly powder - 2 tsp 
9. turmeric powder -  1/2 tsp
10. salt - to taste 
11. thick coconut milk - 1/2 cup
12. green mango - 1 big peeled and cut into pieces as big as the fish pieces

Method:
into a claypot , add all of the ingredients except the coconut oil and curry leaves and pour in 2 cups of water and mix well with your hands .
cook this on a medium flame for about 10 minutes until the fish and mango are cooked .
reduce the flame to low and taste for salt , spice and sourness .
Adjust taste now and add the coconut milk  and mix gently
allow it to warm up for a minute
turn the flame off and add the raw coconut oil and curry leaves on top of the hot curry mix lightly and cover with a lid and allow to sit for 30 minutes .
serve with rice 

Shallow fried Lady fish

Ingredients :

1. Kane/Lady fish /Nongal - 4 medium sized cleaned ,washed and drained
2. red chilly powder - 1 tbsp
3. turmeric powder - 1/4 tsp
4. salt - 1/2 tsp
5. vinegar - 1/2 tsp
6. black pepper powder - 1/4 tsp
7. coconut oil - 4 tbsp

Method:
mix together the chilly , turmeric,salt,vinegar,black pepper and 1 tbsp of coconut oil and make into a paste , add few drops of water if needed .
taste the paste for salt and adjust if required
apply the paste on the cleaned fish and set aside for an hour .
heat remaining coconut oil in a shallow nonstick tawa or pan
once the oil is hot place the fish in a single layer and cook on medium heat for 2 minutes per side
turning the fish once.

Crab Ghee Roast Masala

Ingredients :

1. Crab - 1 kg whole cleaned , washed and drained
2. Ghee - 2 tbsp
3. coconut oil - 5 tbsp

to marinate crab

• curd - 1/4 cup
• turmeric powder - 1/4 tsp
• chilly powder - 1 tsp
• salt - 1/2 tsp
• ginger garlic paste - 1 tsp
• corn flour - 1 tsp
• lime juice - 1tsp

 to grind

• Onion - 1 small
• corriander seeds - 1 tbsp
• dry red chilly - 10 
• garlic cloves - 8
• cumin seeds - 1/2 tsp
• tamarind paste - 1/4 tsp
• salt - to taste

Method:
Marinate the crab using the marinade masala mix and keep aside for 30 minutes
saute or microwave all the ingredients to grind until heated through and grind to a smooth paste adding just enough water and keep aside.
Heat the coconut oil on high in a nonstick flat pan and add the crab and flash fry for 2 minutes on each side .
remove the crab from pan and keep aside .
Into the same pan and oil add the left over marinade and the ground masala and cook on medium flame until the masala is cooked through and the oil separates .
The masala should be a dark brownish red color by then.
Place the fried crab back into the masala and add 1/4 cup water and mix until the crab is coated with the masala .
cook for 2 minutes , add the ghee and mix well .
Serve hot

Chemeen-muringakka-manga charu curry

Ingredients :

1. medium/small shrimp - 1 cup cleaned and deveined
2. Drumstick - 1 large skin scraped and cut into 2 inch long pieces
3. Raw mango - 1 peeled and cut into 1/2 inch cubes
4. green chillies - 5 slit
5. fresh grated coconut - 1 cup
6. turmeric powder -1/2 tsp
7. ginger - 1/2 inch piece
8. garlic - 2 cloves
9. shallots - 8 
10. mustard seeds - 1/2 tsp
11. coconut oil - 1 tsp
12. curry leaves - 2 springs
13. chilly powder - 1/2 tsp
14. salt - to taste

Method:
add the grated coconut , 1/2 of the turmeric powder, 2 shallots , ginger , garlic,and 1 green chilly to a blender jar , add few tsp of water and grind to a smooth paste and keep aside.
In a Claypot add the drumsticks , 1 cup water , remaining turmeric powder, slit green chillies and 2 chopped shallots with salt to taste and cook for 5 minutes.
Add in the mango pieces and cook for another 5 minutes.
Add in the shrimp and cook for an additional 5 minutes until all the pieces are cooked through.
Add the ground paste to the simmering shrimp mixture and add enough water to form a thick gravy and mix well.
Taste for salt and sourness.
allow the mixture to come to a slight simmer .turn the flame off and keep covered.
In a small tadka pan add the coconut oil and splutter the mustard seeds.
add the sliced shallots and fry until light brown.
add in curry leaves and stir well.
turn the flame off.
Pour the seasoned oil into the curry and mix well.
cover and keep aside for 10 minutes before serving with rice.

Zucchini Noodles with Garlic butter Shrimp

Ingredients :

1. Zucchini - 1 medium 
2. Tomato - 1 ripe chopped fine
3. onion - 1 small chopped fine
4. green chilly - 1 chopped fine
5. corriander seeds - 1/2 tsp
6. black pepper corn- 1/4 tsp
7. green cardamom - 1
8. cinnamon - very small piece
9. fennel - a pinch
10. chilly powder - 2 pinches
11. olive oil - 1 tbsp
12. basil - 5 leaves
13. turmeric powder - 1/4 tsp
14. Large shrimp - 6 peeled and deveined
15. lime juice - of 1/4 lime
16. garlic - 4 cloves chopped fine
17. red pepper flakes - 2 pinches
18. crushed black pepper - 2 pinches
19. butter - 1 tsp
20. salt - to taste

Method:
dry roast the corriander seeds,pepper,fennel,cardamom,fennel and cinnamon without burning it .
grind to a powder and keep aside.Add chilly powder and turmeric powder and mix .
marinate the shrimp in crushed black pepper, red pepper flakes, chopped garlic,lime juice ,salt and butter and keep aside.
slice the zucchini into long thin slices and cut into long matchstick sized pieces that resemble noodles and keep aside.
Heat a nonstick frying pan on medium flame .
Add the shrimp along with the marinade and cook for 2 minutes turning over once or twice - until the shrimp is just opaque and cooked.Overcooking causes the shrimp to become rubbery.
remove from pan and keep aside.
In the same pan add the olive oil and onion,chillies  and tomatoes and saute until it has wilted.
Add in the curry powder and mix well
Add the shredded zhuccini and salt to taste and mix well to coat .
cover and cook on low flame for 1 minute.
the zucchini will release some moisture , cook in an open pan for 2 more minutes till the moisture is gone and zucchini is just cooked through.
add basil leaves and stir.
Serve with garlic butter shrimp on top.

Sauteed Shrimp with chilly,garlic & Oregano

Ingredients :

1. Shrimp - 10 large 
2. Fresh ripe chillies - 3 chopped fine
3. garlic - 8 cloves chopped fine
4. Olive Oil - 2 tbsp
5. fresh Oregano - 1 tsp leaves 
6. turmeric powder - 1/4 tsp
7. salt -to taste
8. Lemon - 1/2 of 1 squeezed
9. cornflour - 1/4 tsp

Method:
Marinate the shrimp with salt,lemon,chilly,garlic,turmeric powder ,and oregano for 30 minutes.
Heat a cast iron pan on high.
Add the oil and when it is hot ,place the shrimp on the hot pan 2 minutes on each side .
reduce heat to low , and add 1/4 cup water to the pan and deglaze it
mix the cornflour in 1 tsp water and add to the pan juices and mix well.
cook until the  sauce is thick.
Spoon the sauce over the shrimp and serve hot .

White Pomfret Kabob

Ingredients :

1. White Pomfret - 1 whole about 250 gms 
2. chilly powder - 1 tbsp
3. turmeric powder - 1/4 tsp
4. black pepper powder - 1/4 tsp
5. ginger garlic paste - 1/2 tsp
6. vinegar - 1/2 tsp
7. salt -to taste
8. gram flour/besan - 1/2 tsp
9. rice flour - 1/2 tsp
10. oil - 1/2 cup

Method:
 Clean and gut the fish wash well and drain , make gashes on both sides and keep aside.
mix all ingredients except  oil and test for taste, adjust seasonings and apply to the cleaned fish .
Keep the fish marinated in the masala for 1 hour.
Heat oil in a nonstick pan and allow to heat up (medium high)
Place the fish in hot oil and fry for 3 minutes on 1 side .
Turn over and fry for 2 more minutes on the other side.
Remove from oil and serve hot with a salad. and slice of lime

Sambal Udang Kering

 
Ingredients:

1. dry shrimp - 1 cup cleaned and head removed
2. Shallots - 10
3. Dry red chillies - 10 deseeded and soaked in water
4. Garlic - 5 cloves
5. Oil - 1/2 cup
6. sugar - to taste
7. Salt - to taste
8. tamarin paste - 1/2 tsp
9. Shrimp paste (belachan) - 1 cm piece

 Method:
Soak de-seeded red chillies in water for 30 minutes.
clean , wash and drain shrimp and keep aside.
Add the shallots,chillies, garlic into small jar of blender and pulse to a coarse mixture.
remove this and keep aside.
In the same blender jar pulse the shrimp to a coarse paste.
Heat oil in a nonstick frying pan .
Add the crushed chilly/shallot mixture and stirfry for 5 minutes.
Add the crushed prawns and mix well.
Add salt to taste.
stirfry this mix until it is dry and turns crispy. It will take 30 -45 minutes on a low flame.
Once the mix is starting to turn dry add the tamarind and sugar and adjust flavors.
Add more oil if required - the more oil you add the easier it is to get the mix fried.
This can be stored in a clean dry jar for few weeks at room temperature.

Kudampuli itta Nadan Mathi Curry

 Ingredients :

1. Sardines /Mathi/Chala - 10 celaned and drained.
2. shallots - 5 crushed
3. garlic - 15 small cloves crushed
4. ginger - 1 inch piece crushed
5. curry leaves - 2 springs
6. coconut Oil - 2 tbsp
7. Kudam puli /Cocum - 3 pieces soaked in 1 cup warm water for 30 minutes
8. chilly powder - 3 tsp
9. corriander powder - 1.5 tsp
10. turmeric powder - 1/2 tsp
11. salt - to taste
12. fenugreek seeds/methi - 1/4 tsp

Method:
Heat a clay pot and add 1 tbsp coconut oil .
Add fenugreek seeds and allow to splutter.
Add the crushed shallot,ginger and garlic and 1 spring curry leaves and saute until softened.
lower flame to minimum and add the chilly,corriander and turmeric powder and stir unti  it is mixed well with the oil. Dont let the masala burn or your curry will taste bitter .Add more oil if needed to saute the powders.
Once the masala gets a deep red color add in the cocum water and mix well.
Add 1 more cup of water and then add salt to taste.
Allow this gravy to come to a boil- check the seasonings - salt , sourness, spice and adjust as required.
you can add the cocum pieces if you like it more sour.
Add the cleaned fish to the simmering gravy , cover and cook for 15 minutes.
the gravy should have thickened slightly and you should see a bit ot oil floating on top.
Turn the flame off and add the remaining one spring of curry leaves and 1 tbsp of coconut oil and rotate the pan.
Cove and leave aside for flavors to mingle.
This curry stays good at room temperature for 2-3 days .
Serve with boiled rice /tapioca.

Black Pomfret Ghee Roast

 
Ingredients:

1. Fish - 2 slices of Black pomfret
2. fish marinade - make a paste of ,pinch of turmeric powder,1/2 tsp of chilly powder and salt to taste
3. Onion - 1/2 of one  medium sized
4. Red ripe tomato - 1/2 of one medium sized
5. cumin seeds - a small pinch ( 1/5th of a tsp)
6. Fenugreek seeds - a tiny pinch (5 fenugreek seeds )
7. Black pepper - 1/4 tsp
8. Asafotieda - 1/2 tsp
9. Vinegar - 1/4 tsp
10. sugar - 1/4 tsp (optional)
11. Ginger paste - 1/2 tsp
12. Garlic paste - 1 tsp
13. turmeric powder - 1/4 tsp
14. Kashmiri chilly powder - 2 tsp
15. salt - to taste
16. Ghee - 2 tbsp
17. Oil - 2 tbsp

Method:

Wash and dry the fish slices , apply the fish marinade and keep aside for 30 minutes.
dry roast the cumin,fenugreek and black pepper with the Asafotieda for 1 minute.
add the roasted spices to the blender and powder it , in same blender along with the spice powder ,Make a paste of the onion,tomato,ginger,garlic,turmeric and chilly powder  and keep aside .
In a nonstick frying pan add  2 tbsp oil + 1 Tbsp Ghee and heat it.
Add the fish and fry for a total of 4 minutes (2 minutes on each side ) Do not over fry or cook until the fish gets crispy .
Remove the fish from pan and retain the oil,ghee mixture .
Add the ground paste to this frying pan and add 1/2 a cup of water and cook ,until the masala is cooked and oil starts separating .
Add vinegar and sugar and enough salt to taste and check for balance . Adjust accordingly.
Add 2 tbsp of water and stir well.now add the remaining 1 tbsp of Ghee and return the fried fish to the pan . Cook for 2 minutes until the masala has coated the fish .
Serve garnished with cilantro,onion slices and lime wedges.

Uduppi beach style Masala fried fish

Ingredients :

Fish - 1 whole (about 500 gms ) I have used Dover Sole , any fish like pomfret,mackeral,red snapper etc can be used .
For first marinade : 

1.  Turmeric powder - 1/4 tsp
2. Chilly powder -1 tsp
3. black pepper powder - 1/2 tsp
4. vinegar - 1/2 tsp
5. salt - to taste
6. Oil - 1/2 cup (or enough to shallow fry the fish - coconut oil is best)

For the second masala paste:

1. Tamarind paste - 1/2 tsp (to taste) 
2. Kashmiri chilly powder - 2 tsp
3. ginger garlic paste - 1 tbsp
4. curry leaves - 5 
5. chickpea flour/besan - 1 tsp
6. soy sauce - 1/2 tsp
7. salt - to taste

 Method :
clean , scale and wash the fish well. Make gashes on both the sides and drain well.
Make a paste of all ingredients in first marinade section except the oil and apply of the fish.
Keep aside for at least 30 minutes (you can refrigerate it for up to 6 hours )
Prepare the second masala paste by adding 2 tswp of water to form a loose paste and keep aside (consistency should be that of dosa/pancake  batter )
If you have refrigerated the fish - keep it outside at room temperature for 1/2 hour before you fry it.
Heat oil in a large shallow nonstick pan that can hold the whole fish ,with enough space to turn it around.
Once the oil is really  hot , place the marinated fish and cook on medium high heat for about 3 minutes on 1 side.
Turn the fish over (use 2 spatulas to turn) and fry for 2 minutes . You can tilt the pan around ,so the fish gets crispy in the oil .
Using a brush or a spoon apply the second masala paste on the fish (still in the pan ) and turn it over ,so that the new masala coated side it touching the pan . After turning the fish over , apply masala to the side which is on top now .After about 2 minutes turn the fish over and cook the newly masala coated side for 2 more minutes until the masala is cooked and coated on the fish .

Serve hot with fresh onion slices and lime wedges.

TIPS: Whole fish ,skin on is best for this preparation . It helps retain the moisture .Use fresh fish that is not frozen if possible.

Mathi Vatti Pattichathu

Ingredients :

1. Big sized Sardines - 10 cleaned and cut in 2 
2. Shallots - 8- 10 crushed roughly
3. Garlic - 1 pod peeled and crushed coarsly
4. Dry red chillies - 5 broken in 2
5. Green chillies - 3 slit
6. Ginger - 1 inch piece crushed coarsly
7. Kokum/ kudam puli - 3 small pieces soaked in 1 cup hot water
8. turmeric powder - 1/2 tsp
9. curry leaves - 2 springs
10. salt - to taste
11. Coconut Oil - 2 tbsp
12. Fenugreek seeds /Methi seeds - 1/4 tsp

Method:

Heat an Earthernware pan /ManChatty  and add the coconut oil .

When the Oil heats up add the fenugreek seeds and let it splutter.

Add in the dry and green chillies, shallots, ginger, garlic and curry leaves and saute for a minute.

Add in the turmeric powder and mix well.

pour the Kokum along with the soaking water and mix.

Add one more cup of water and salt to taste .

allow the curry to boil , taste for salt and spice and sourness. The kokum will release its taste slowly as it cooks .

Add in the fish pieces and nestle it into the gravy.

cover and cook for 10 minutes.

When done the gravy should be just enough or slightly less than enough to cover the fish pieces slightly (not too much gravy should be left )

Serve with white rice .

If the curry is less sour add 1 more piece of kokum and leave it in the pan .

This curry can be kept outside without refrigerating for 2 days .

Shrimp with Oyster Sauce and Holy Basil / Tulsi

Ingredients :

1. Large sized Shrimp - 8 Peeled deveined tail on , washed and patted dry
2. Tomato - 1 medium cut lengthwise into 1/2 inch thick slices
3. Onion - 1 medium cut into 1/2 inch thick slices
4. Banana pepper - 1 cut into 1/2 inch pieces on a diagonal 
5. Oyster sauce - 1 tbsp
6. Soy sauce - 1 tbsp
7. Ripe red chillies - 5 chopped fine
8. Garlice - 8 cloves chopped fine
9. Tulsi/ Holy basil - 1 handfull of tender leaves 
10. oil - 2 tbsp

Method :

Keep all your ingredients ready before you start cooking .

Heat a large frying pan/wok on high heat.

Add oil and the chopped chilly and garlic and stir fry for a minute

Add in the shrimp and stirfry on high flame for a minute , Add 1/2 tbsp of oyster and soy sauce to this. The shrimp should be barely cooked and have sear marks on the edges from the high heat frying . This gives a toasty flavour.

Pick the shrimp from the pan and keep in a plate while you cook the rest of the ingredients.

In the same pan add the onion and banana pepper and tomato and continue stirfrying on high heat for a minute .Add in the remaining soy and oyster sauce and stir well.

return the shrimp back to the pan , add in the tulsi leaves and stir everything together on high heat for another minute .

Transfer the contents to a dish .

Add 4 tbsp of water to the frying pan and scrape up the sides and bottom of the pan and reduce it to about 2 tbsp.

Add this into the cooked shrimp dish.

Serve with rice .

NOTE : Adding water to the pan while the shrimp is cooking makes the shrimp boil and loose the grilled/toasty flavor , hence I added the water for the gravy after removing the shrimp from the pan.This way you get your gravy and don't loose out on the flavor

Seafood with chilly and Basil

Ingredients :

1. Large Shrimp – 4 tail on peeled an de-veined, washed and pat dry
2. Squid – 2 medium sized cleaned and cut into rings
3. Oil – 1 tbsp
4. Garlic – 4 cloves crushed
5. Ginger – ½ inch Julienned
6. Fish sauce – 1 tsp
7. Oyster Sauce – 1 tsp
8. Soy sauce – 1 tsp
9. Ripe red chillies – 3 crushed
10. Green chillies – 1 sliced
11. Sugar – ½ tsp
12. Chicken stock –  4 tbsp
13. Holy basil leaves – 1/4 cup
14. Vegetable – optional . I used  ½  mix of broccoli,bok choy, red bell pepper,mushroom

NOTE : Its best to make this dish in small batches of 1 or 2 servings at the max. Cook on high heat and quickly else the seafood overcooks and steams and the vegetable loses its crunch. Keep all ingredients ready before you start cooking . The dish will be ready in 5 minutes once cooking starts.

You can use any seafood of your choice - mussels,crab,clams,cubes of boneless fish , Scallops etc.

Method:

In a large frying pan/Wok , Heat the oil on high and add crushed chilly, garlic and ginger and stirfry for 30 seconds.

Add the squid and shrimp and stirfy on high flame for 2 minutes . 

As the pan gets dried out keep adding the sauces  starting with the fish sauce , oyster sauce and soysauce.

Add the vegetables if using and sliced green chilly and fry for a minute .

Add the chicken stock and sugar and mix well. Scrape up the bits stuck to the pan with stock .

The gravy should be thick . Add in the basil leaves and turn the flame off.

Add fish sauce if  salt is less when you taste it.

 Mix well and serve immediately over white rice.

Steamed Whole Fish with Three flavored Chilly sauce

Ingredients:

Whole fish cleaned and gutted – 1 approximately  ½ kg  . The one I used weighed 350 gms .(Good choices are – Pompano, Pomfret,red snapper, trout, perch,sea bass etc ) use the freshest fish you can get ,steaming works only with fresh fish.

To steam the fish :

1. lemongrass  - 2 stalks bottom part bruised
2. Green Onion – 2 bulbs chopped
3. Ginger – few strips julienned
4. Green chilly – 2 sliced
5. Fish sauce – 1tbsp
6. Banana leaf / Bok Choy/ aluminium foil – to lay the fish on and steam

For the Chilly sauce :

1. garlic – 12 cloves chopped
2. Fresh ripe red chili peppers  - 10/12 chopped
3. chopped cilantro root and stem  -  2 tbsp
4. Shallots – 8 chopped
5. fish sauce - 3 Tbsp
6. Sugar – 1 tsp
7. Tamarind paste – 1 tsp
8. vegetable Oil – 2 tsp
9. Chicken broth  - 1/4 cup chicken broth  or water

Method:

Clean, wash and prepare fish by making slashes across the fish, about  1  inches apart on both sides, using a very sharp knife.

Bring 2 inches of water to boil over high heat in the bottom of the steamer.

On the plate that you are going to steam the fish arrange the leaf (I used bok choy). Place the fish on top and stuff the gashes and cavity of the fish with lemongrass,green chilly,ginger,1/2 of the spring onion chopped and 1 tbsp of fish sauce.

Place this into the steamer . Cover with a tight fitting lid and steam for 12 - 15 minutes.

In a bowl mix together the chicken stock,tamarind,sugar and fish sauce – stir well and taste to adjust the balance .It should be a balance of sweet,sour and salty. Add more of the sauce ingredients as necessary.

While the fish is steaming, heat the oil in a frying pan and add the chopped shallot,red chillies,garlic, corriander root/stem and saute until fragrant .Add the sauce mix and simmer for 7-8 minutes.

When the fish is cooked ,remove the chopped herbs that you stuffed on and around the fish as much as possible and using 2 flat spoons lift the fish slowly without breaking it apart and place on the serving dish. 

Add the sauce that has formed in the plate on to the fish (there will only be about 2 tbsp sauce). Sprinkle the fish with fresh spring onion and corriander leaves .

Spoon the prepared chilly sauce over the fish and serve hot.

Shrimp Pad Thai

Ingredients :

1. Oil - 4 tbsp
2. Garlic - 5 cloves crushed
3. Shrimp - 12 medium large sized cleaned,shelled ,deveined with tails left intact.
4. Thick rice noodles - 1/2 pack , approx 250 gms dry
5. Pad Thai sauce - 8 tbsp
6. Eggs - 3
7. Green Onion - 8 bulbs with leaves
8. Onion - 1 large
9. Mushroom - 8
10. Lime - 1 cut into wedges
11. Corriander leaves - 2 tbsp picked and torn roughly
12. roasted and crushed peanuts - 4 tbsp
13. bean sprouts - handful ( it wasn't available here , so I haven't added)

For the Pad Thai sauce :

1. tamarind paste/ concenterate - 2 tbsp
2. Sugar - 5 tbsp
3. Soy Sauce - 2 tbsp
4. Fish Sauce - 5 tbsp
5. Chilly sauce - 2 tbsp (recipe in the method section)
6. Water - 1 cup

For the Chilly Sauce :

1. Dry red chillies  - 10
2. Garlic - 3 cloves
3. Vinegar - 2 tbsp
4. salt - to taste
5. shallots - 4
6. sugar - 1 tsp
7. Oil - 1 tbsp

Method for making chilly sauce  :

Soak the dry red chillies in boiling water for few hours .
drain the water and add  the chillies , along with all of the other ingredients except oil into a blender and blend until mixed and crushed well. It should be a semi smooth paste .
Heat oil in a nonstick pan and add the ground paste and cook stirring in between until the sauce is thick and the oil starts showing on the sides of the pan.
Cool and store in the refrigerator . You can keep this for more than a month without getting spoilt.

For the Pad Thai Sauce :
Mix all the sauce ingredients together in a sauce pan and bring to a boil .
Boil for 5 minutes and taste - Depending on the concentration of the ingredients you use , adjust the sour,salty,spicy  and sweet flavor.
The sauce should be equally sweet, sour ,spicy and salty .
Cool and store in refrigerator for 3-4 weeks and use as needed.

To make Pad Thai:
Soak the rice noodles in slightly hot water (not boiling but comfortably hot water) for 5 minutes . drain and keep aside and use for cooking immediately.
Heat 2 tbsp of the oil in a large wok or frying pan . Add the garlic and stir-fry until golden brown. Add the shrimp and stir , Now add 2 tbsp of the pad thai sauce keep stirring until the shrimp changes color (Approximately  3 minutes on high heat). Remove the shrimp to prevent overcooking and set aside.
Add the remaining oil to the same wok and add the onion and mushroom and cook on high heat for 2-3 minutes. Now add the noodles. They will stick together so stir fast and try to separate them. sprinkle a bit of  water, stirring a few times. Now add the 5 tbsp Pad Thai sauce, and keep stirring until everything is thoroughly mixed. taste and add more pad thai sauce if required .The noodles should appear soft and moist. Return the cooked shrimp and garlic mixture to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed. Add the spring Onions and stir . Turn the flame off. Garnish with crushed peanuts, corriander leaves and bean sprouts. Serve hot with a slice of lime .

Meen Mutta thoran / Palanjeen Thoran

Ingredients :

1. Fish roe - 250 gms 
2. grated coconut -  1/4 cup
3. Shallots chopped - 8
4. Green chilly chopped - 3
5. Ginger chopped - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. crushed black pepper - 1/2 tsp
8. Curry leaves - 1 spring
9. Coconut Oil - 2 tbsp
10. Salt - to taste

Method:

Heat oil in a nonstick pan and add the chopped shallots,ginger,curry leaves and saute until the shallots are soft .

Add turmeric powder and fish roe and fry ,mashing with the spoon , add salt to taste and cook for 3 minutes.

Add crushed pepper and grated coconut and ix well ans stir fry for another 2 minutes.

Serve with rice.

Chilly garlic mussels sautéed with crispy onions.

Ingredients :

1. Kallumekaya / Mussels - 2 kg shell on
2. Kashmiri chilly powder - 1.5 tbsp
3. turmeric powder - 1/2 tsp
4. corriander powder - 1/2 tsp
5. Crushed black peper - 1/4 tsp
6. Vinegar - 1 tsp
7. Onion - 3 thinly sliced
8. Garlic - 10 coves crushed
9. curry leaves - 2 springs
10. Coconut Oil - 3 tbsp

Method:
Wash the mussels well , remove the beard , rinse a few times in tap water.
Add the mussels into a large pan , pour in 1/2  a cup of water , cover the pan and put it on the flame .
Let it come to full steam and cook for 5 minutes.
Turn the flame off .
The mussels would have opened up now - drain the water and pick the mussel and clean the intestines
Wash well to remove any sand and squeeze the water out .
Marinate the cleaned mussels with the crushed garlic, 1 tbsp chilly powder , pepper powder, 1 spring of curry leaves, Vinegar , turmeric powder and salt to taste (add less salt ,the mussel has some salt in it).
Keep aside for 30 minutes.
Heat oil in a non stick pan and add the sliced onions. Fry until it starts turning a light golden brown.
Add the curry leaves and remaining chilly powder, and corriander powder and stir to mix.
Add the marinated mussels and stirfry on medium high flame .
The mussels are already cooked during the steaming process, we only need to cook it enough to get the browned crispy texture .
Do not make the mixture too dry as the mussels tend to dry out and become rubbery.
A quick stirfry on high heat is best. to retain the moisture as well as get colour and crunch without loosing the soft texture.

Meenum Mangayum ( Fresh water fish with Raw mango in a coconut base)

Ingredients :

1. fish - 5 or 6 approximately 1/2 kg ,cleaned and washed
2. Raw Mango - 2  pleeled and cut  ,you might have to reduce or increase depending on how sour the mango is.
3. Green chillies - 6 slit
4. shallots - 3 crushed  + 2 sliced to temper
5. Garlic - 5 cloves crushed
6. thick coconut milk - 1 cup
7. Red chilly powder - 1 tbsp
8. Turmeric powder - 1/2 tsp
9. curry leaves - 2 springs
10. mustard seeds - 1/2 tsp
11. Methi seeds - 1/4 tsp
12. coconut oil - 1 tsp
13. salt - to taste

Method :
In a claypot /mann chatty  add the washed fish,crushed shallot ,ginger ,garlic,slit green chillies , 1 spring curry leaves, chilly and turmeric powder , salt to taste and mango pieces .
Add a cup of water and salt to taste and bring to a simmer  , Cook until the fish and mango pieces are cooked and the gravy is somewhat thick
Pour in the coconut milk and turn the flame off.
Do not boil after adding coconut milk, keep it covered.
In a frying pan ,heat coconut oil and splutter mustart seeds and methi seeds , add the shallots and remaining curry leaves and fry until shallots are golden brown.
Pour this onto the fish curry  and keep covered for 30 minutes.
Serve with rice.

Chilly Garlic Squid

Ingredients:

1. Medium sized Squid - 1 kg cleaned and cut into rings about 1/4th inch thick (Medium sized squid is tastier and more tender than Large ones)
2. Kashmiri chilly powder - 2 tbsp
3. Turmeric powder - 1/2 tsp
4. Crushed black pepper - 1/2 tsp
5. Garlic - 12 cloves crushed ,its ok to leave the skin on.
6. Salt - to taste 
7. Vinegar - 1.5 tsp 
8. curry leaves - 2 springs
9. Coconut Oil - 5 tbsp

Method :
Drain the water from the squid well. Mix all the ingredients together except the coconut oil and keep aside for 30 minutes.
Heat 2 tbsp coconut Oil in a  shallow large  non stick  pan and heat it on medium high.
When the oil is hot ,Pickup a hand full of the marinated squid and squeeze out the marinade and add to the hot pan and stir fry quickly for 2 minutes.(do not cook completely - this will be done at the last stage)
Remove the squid and masala with a slotted spoon and reserve in a plate.
Fry the remaining squid adding the oil as needed .
After the last batch of squid is done , pour in the remaining marinade/masala and fry on a low flame until the masala is browned.
Add the partly cooked squid back into the masala and stirfry for another 2 minutes.
Serve hot .

NOTE : Do not overcook Squid , it becomes tough.
Do not crowd the pan while frying , squid gives out a lot of water , it will steam rather than fry if you crowd the pan.
Cook on a high heat to seal the squid so that it retains the moisture inside.
If you plan on marinating few hours before cooking - do not add the vinegar . Add vinegar only 30 minutes before cooking any seafood. This is because the acid cooks the protein and changes the texture .