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Category: seafood

Spicy fried Prawns on Lettuce


I had been craving prawns for sometime, so last weekend I managed to get my hands on some fresh prawns. Now once I had them in hand I had no idea about what way would I relish them. Should I make a biryani ? Hmm… no I wanted to just taste the prawns as such. Should I make a curry? Hmm.. no I don’t want to go fishing for my prawns in sea of gravy. Should I make a authentic Kerala styled dish or should I look abroad? I kept rummaging and ransacking.  My brother was home for the weekend and he was looking forward to the dish. I wanted something ultimate.

Obviously, I googled for some good prawn dishes and after many searches and re-searches, I finally felt at peace when I saw this recipe. I did a bit of tweaking of my own.

Serves : 2-3 people

Source :


For Sauce :

Mayonnaise : 1 tbsp heaped

Chilli sauce: 1.5 – 2tbsp ( I used the sauce you get with Mo-mos)

Honey – ½ – 1 tsp

Salt – to taste

For the coating:

Prawns : 500 gm cleaned and deveined

Egg whites – 2 or 1 whole egg

Cornflour – 5 tbsp

Baking powder – 1tsp

Salt – to taste

Crushed pepper – to taste


Garlic butter – ½ tbsp or any oil

Iceberg Lettuce – 2-3 wraps

Green Chilli – 1 sliced [ optional]

Spring onions – 1 sliced

Method :

Just whisk all the ingredients for the sauce and keep aside.  Heat oil in a deep vessel for frying. I would suggest to deep fry because personally I feel it soaks up less oil than shallow fry. Whisk the egg whites to a froth in one bowl (bowl1). Mix the flour, baking powder salt and pepper in an another bowl (bowl2). Now dip the prawns one by one first into bowl2, then into bowl1 and for a final coating into bowl2.

Then fry them in batches till you have got a nice set of crispy fried prawns. This looks yum on its own but control the urge to pop in one.

Meanwhile layer your lettuce iceberg into your serving bowl.  Heat the garlic butter and toss in the fried prawns. Add the sauce and give it a good mix till your prawns get coated well in the sauce. You can add little bit of water to loosen up the sauce and help in coating. Take it off the flame and serve it on top of the bed of lettuce. Garnish with sliced green chilli or spring onions

This dish is best served warm with a cup of rice or noodles.

Note : Try not to avoid the bed of lettuce because it gives beautiful taste and freshness aspect to the prawns. If you think your chilly sauce might be too spicy for you to handle, reduce the chilly sauce and add more mayonnaise.



Fish pickle


How many of you love pickles? It’s a necessary accompaniment for us Indians, and that includes north as well as south Indians. The pickles might be sweeter in the north and spicier in the south.At least, that’s my observation.

This fish pickle recipe, is what my grandmother follows and which my mamma has handed down to me!Without further much of my bickering, here is the recipe..


Fish – 450 gm cut into small pieces

Ginger- garlic – mustard paste – 3 tbsp

Green chilly – cut into ¼ inch pieces

Turmeric powder – ½ tsp

Chilli powder – 2.5 tsp

Vinegar – just enough to make a chilly paste

Oil – 4 – 5 tbsp

Salt – to taste


Season fish with salt and turmeric powder. Marinate for ½ an hour to 2 hours. Deep fry the fish in batches and keep aside to cool.

In the same oil fry the ginger garlic mustard paste. Add the green chilly and fry till the raw smell goes. Meanwhile make a paste of the chilly powder with vinegar. You can also make chilly paste by grinding dried chillies with vinegar.

Lower the flame and add the chilly paste. See to it that the masala doesn’t burn. Saute it for a few mins and switch off the flame.

Add the fried fish and give a gentle toss.

Once cool, bottle it up and top up with oil.

Tuna Fish caklets



Fish cakes is a more beautiful take on our Indian cutlet :). Why the caklets? Because I mixed the indian spices and uhm maybe I did some other tweaks to it too which aren’t so Indian. So, I love my non veg food but there are times when I eat like a mix of non veg for a day and decide to go veg the next day. On such occasions veg food, a respite as it might be, I end up craving something non veg. Have you ever felt so? Ah! Join the club.

On one such day, I was craving some non- veg and I hadn’t stocked up on any sort of protein. I remember the can of tuna fish I had bought whose fate awaited me. Not the tuna sandwich, not the fish masala or stir fry. I thought of mamma’s cutlets but since I was pressed for time I thought I will make fish cakes but with a small twist.


Canned tuna : 185 g

Onion – ½ finely chopped/ minced

Garlic – 2 tsp minced

Green chilly – 5-6 finely chopped

Crushed pepper – 1 tsp

Mozzarella cheese – 3 tbsp shredded

Dried mint leaves – 1 tsp

Garam masala – ½ tsp

Egg – 1

Salt – to taste

Oil – to fry


In a medium bowl break down your fish. [ I dint break it down too much, just bite sized]. Add in everything except the egg. Taste for salt and season accordingly. Add in the egg and mix it till everything is well combined. Now divide the mix according to your requirement [I got 4 big sized portions]. You can shape it as per your wish. Heat up some oil in a skillet. We don’t want to deep fry it, so just a little bit of oil to coat your skillet dish would be enough. Fry till golden brown on both sides and serve it warm.

It is good as it is but you can serve it with a sauce of your choice.

Note: I had to add 5-6 green chillies because the chilly wasn’t spicy enough. Ideally 2-3 green chillies should be enough. If you can take more spice, then add more accordingly.

You can optionally add breadcrumbs for a different texture.

Tip: Dried mint has a milder lemony flavor than the fresh mint but it has a more earthy taste. You could easily use fresh mint instead of the dried mint.