Dry prawn salad or "sukkal sungta kosambari" is a Mangalorean konkani side-dish... this dish is not as popular like the Goan version of Dry prawn Kismurbut i love it equally... Ready in a jiffy...is the ideal side-dish when there is less time to cook but you still cannot manage without seafood...
"Nasheeli Champe" or Drunken Lamb chops is a starter that is totally my own creation...in terms of the recipe... the name maybe used by some restaurants or on the net, but I just used this name as i thought it fitted well with the ingredients in the recipe.... Easy to make...have used "red wine" in the recipe so am calling it Drunken or nasheeli.
"Achari Fish Tikka" is another lovely seafood starter which is easy to make, tasty and almost fat free (if you do not use any butter during grilling). This is an enhanced version of the "Fish Tikka" which I have published earlier..its just that the marination/masala is more punjabi pickle based. This is a spicier version of the fish tikka.You could use fillets of any fish, but the best fish fillet chunks can be got from fish like Salmon, Sea Bass and Basa since they are firm and can stand well on the grill/tandoor especially during baking/grilling. You could even deep fry these fillets if you do not have an OTG/Grill, but "Fish Tikkas" are normally grilled on open fire/tandoor. I have used an electric oven (OTG) and grilled the fish.
