Category Archives: Seafood

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.

Mussels Grilled Japanese Style

Mussells Grilled Japanese Style

Ingredients:

20 Live Mussels or Frozen Packaged Mussels in half shells

Method for Live Mussels:

Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.

Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.

Preparing Sauce:

In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.

Grill Tray:

Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.

Remove and serve with lemon wedges.

Prawn Vindaloo

Prawn Vindaloo

 

Ingredients:

800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)

Grinding:

12 Red Chillies (Kashmiri)

15 Pepper Corns

1/2 Tsp of Cumin Seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

4 green chillies

2 Onions

8 seeds garlic

1 inch ginger

8 cloves

2 sticks cinnamon

1 cup vinegar

Other Ingredients:

400 gms Potatoes peeled and cut into thick round slices

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

 

 

Method:

Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.

Fry the sliced potatoes and then the marinated prawns. Keep aside.

Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.

Crunchy Walnut Salad with Avocado Dressing

Crunchy Walnut Salad with Avocado Dressing - Copy

Ingredients

1 Cup of Canned Beans

1 Cup of Chopped Capsicum (Red, Yellow, Green)

1 Red Onion (Chopped)

1 Cup Corn

1 Cup Chopped Spring Onion

1 Cup Chopped Lettuce

1 Cup Chopped Parsley

1 Cup Coriander Leaves

1 Tomato Chopped

1 cup Roasted Walnut (in butter)

1 cup Dip Chips ( packet) – any crunchy chips

Dressing:

1 Avocado (Scoop out)

1 Clove Garlic

½ cup Olive oil

Juice of one lemon

Few leaves coriander

½ tsp salt

½ tsp pepper powder

Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.

PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.

Butterfly Garlic Prawns

Butterfly Garlic Prawns

Ingredients

20 Tiger Prawns (Butterflied)- see video

Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in  refrigerator for 2 to 3 hours or overnight

Butter Garlic Paste

6 tablespoon Butter (salted or unsalted)

1 tsp salt if butter is unsalted

6 cloves garlic – roughly chopped

½ inch ginger – roughly chopped

Few coriander leaves

A little parsley

Above to be ground into paste

Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.

 

Lamb Liver Curry

lamb-liver-curry 

1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)

For this Recipe I used Liver and two Hearts.

Cut the liver and heart into small cubes – wash and keep aside

Ingredients:

Green Masala

1.5 medium onions

1 inch ginger

6 Green Chillies

6 cloves garlic

All above to be minced or chopped fine

Grinding:

20 Red Chillies

15 Pepper Corns

2 Tbsp. Coriander Seeds

1 Tsp of Cumin Seeds

½ Tsp Turmeric Powder

3 marble sized Tamarind

Other Ingredients:

400 gms Potatoes peeled and cut into small cubes

2 Tbsp. of Ghee or Clarified Butter

1/2 Onion (minced)

3 tbsp vinegar

1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)

Method:

Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.

Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.

Fish Cutlets

 

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½ Kg Fish Meat (used Basa Fillet, can use other like Tuna)

Ingredients:

1.5 Onions

4 green Chillies

1½ inch ginger

1 bunch Coriander Leaves

All above to be minced fine

1 Egg

3 slices of bread

250 gms Potatoes- (boiled and peeled)

½ tsp Sugar

½ tsp Pepper Powder

½ tsp Turmeric Powder

½ tsp Cumin seed Powder

Alternatively use 2 tsp Stew powder

Vinegar and salt to taste

Toast Powder (bread crumbs)

Method:

Cut the fish into big pieces and then boil in little water along with a little turmeric, salt and pepper powder. Remove the fish and reserve the gravy for the bread. Mash the boiled potatoes. Flake the fish with a fork and add the fish to the mashed potatoes. Mince all the green masala. Broil the green masala and add to the mixture. Soak the bread in the gravy (the water in which fish was boiled). Squeeze out the water, break the bread into pieces and add to the mixture. Add egg, vinegar, powders, salt, and sugar and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets dipping in bread crumbs – on a cutting board, using a broad knife and your other hand to shape them.

Heat frying pan, add about 1.5 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.