Latest Recipe – Stove Top Roasted Veggies


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Boondi laddoo

Click on the link below for full recipe


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The Making of Prawns in Coconut milk



Making of the Spicy Jumbo Jet Prawns in Coconut milk



These are tiger prawns or what I like to call them is jumbo jet prawns. I wanted it to be spicy and a with a hint of coconut milk.


After cleaning them I squeezed the juice of 1 lemon and let it marinate for app 15 mins, in the mean time I prepared the rest of the ingredients.
I crushed ginger, garlic and chilies. Cut the onions, and organised the rest of the ingredients.

A very important step is washing the prawns after it has been marinating in lemon juice, it significantly reduces the fishy or shrimpy smell.



I wanted the velvety spicy sauce with a hint of coconut flavor and that is why I added only 1/2 can of coconut milk. Too much can be over powering and can ruin the taste all together.

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BARA – in the making

NO DAAL BARA MIX  1006317_281491851988730_649704032_n
I did not use any daal, like i mentioned earlier about the vegetable pulp left overs from juicing, i used 2 cups of vegetable pulp,1cup of all purpose flour, 1 cup of besan, 1tsp of baking soda and 1 tsp of baking powder, 1 small onion-diced, salt to taste, lots n lots of chilies, cumin, finely chopped coriander and curry leaves. (Initially i was going to make pakora so i added chopped shrimp and some boneless turkey bits – but you can omit these) mix everything well and add about a cup of water but a little bit at a time. The consistency should be some what like ground beef/chicken .
Fry as usual in hot oil on medium high heat. Serve with ginger tea !

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(To make bara with daal, just replace vegetable pulp with 2 cups of daal)

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Fiji Burger




I found this Fiji Burger Recipe (Made with Fish and Naan) with miti sauce and Pineapple Papaya salsa which I am really interested to try. Sharing the recipe with you all as well. Let me know if any of you try it before me !

Fiji Burger
Milk from 13.5 ounce can of coconut milk
Juice from 1 lime
½ teaspoon Madras curry powder
¼ teaspoon kosher salt
1 pound halibut
1 Tablespoon butter
2 Tablespoons flour
Olive oil
Naan cut into 8 pieces (warmed)
Pineapple/Papaya Salsa (recipe below)
Miti Sauce (recipe below)

Whisk first four ingredients together in a glass bowl. Portion the fish into 4 chunks and marinate them for 1 hour.

Heat butter in a large non-stick pan then add the fish and brown slightly. Add ½ of the marinade into the pan, cover and cook until fish is cooked through. Cool the fish slightly then add the flour and form the cooked fish into patties. Clean out the pan and heat a small amount of olive oil. Then fry the patties until lightly browned.

To serve placed the fish patties on the warmed bread, add a scoop of the Miti Sauce then top with the Pineapple/Papaya Salsa and another piece of warm bread

Pineapple/Papaya Salsa
1 cup fresh pineapple diced
½ cup papaya diced
½ jalapeno minced
Pinch of kosher salt

Combine all ingredients in a glass bowl and refrigerate for at least one hour until ready to use.

Miti Sauce
½ jalapeno minced
1 spring onion diced (about ¾ cup)
Cream from 13.5 ounce can of coconut milk (don’t use the milk, just he thick cream)
Juice of 1 lime
Salt and pepper

Combine all ingredients in a glass bowl and refrigerate for 1 hour until ready to use. The consistency of this sauce is paste-like.

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