Showing posts with label Sea Food. Show all posts
Showing posts with label Sea Food. Show all posts

September 28, 2018

MARINATED FISH IN LIME JUICE

Ingredients:
White fish fillets - 700 gms
Onion - 1
Orange - 1
Limes - 4
Oregano - 2 tbsp (fresh & chopped)
Fresh coriander - 2 tbsp (chopped)
Virgin olive oil - 4 tbsp
Castor sugar - 1 tsp
Tabasco - 1 tsp
Salt and freshly ground black pepper
Large lettuce heart - 1
One lime for garnish

Method:

  • Skin the fish and cut into bite size pieces.Chop the onion and place in a bowl with the fish.
  • Squeeze the orange and 4 limes, then pour the juice over the fish and onion.
  • Cover and place in the refrigerator for at least 5 hours, until the fish is opaque.
  • Add the chopped herbs to the fish, along with the olive oil, castor sugar and tabasco.
  • Season to taste and mix thoroughly. Leave for one hour in a cool place, allowing the flavours to infuse.
  • Shred the lettuce and divide between 4 plates. Pile the marinated fish into the centre of the lettuce.
  • Slice the remaining lime into wedges and use for garnish.

August 20, 2018

SUSHI IN MICROWAVE

Ingredients:
Rice - 2 cups
Water - 2 1/2 cups
White or rice vinegar - 1/4 cup
Sugar - 1/4 cup
Nori sea vegetable - 3 sheets
Fresh tuna - 300 gms (thinly sliced) 
Red pepper - 1 (cut into thin strips)
Cucumber - 1 (cut into thin strips)

Method:

  • Wash rice until water runs clear. Place in a microwave safe dish with water and cook uncovered on High (100%) power for 10-12 minutes.
  • Combine vinegar and sugar and stir through rice using a fork.
  • Place a sheet of nori on a layer of plastic wrap. Spread with rice leaving 3 cm top and bottom. Place a strip of tuna (use fresh tuna slice or cooked slice as per your choice), cucumber and red pepper horizontally across the centre of the rice.
  • Roll up and cut into 4 cm pieces.
  • Repeat with remaining sheets of nori.

April 06, 2018

PRAWN AND VEGETABLE BALTI

Ingredients:
Prawns - 175 gms (cooked and peeled)
Corn oil - 2 tbsp
Onion seeds - 1/4 tsp
Curry leaves - 4-6
Frozen peas - 115 gms
Frozen sweetcorn -115 gms
Large courgette - 1 (sliced)
Red pepper - 1 (seeded and roughly diced)
Coriander seeds - 1 tsp (crushed)
Dried red chillies - 1 tsp (crushed)
Lemon juice - 1 tbsp
Salt
Fresh coriander leaves - 1 tbsp 

Method:

  • Drain any excess liquid from the prawns and apt them dry on kitchen paper.
  • Heat the oil with the onion seeds and curry leaves in a non stick wok or frying pan.
  • Add the prawns to the wok or frying pan and stir fry until any liquid has evaporated.
  • Add the peas, sweetcorn, courgette and red pepper and stir fry for 3-5 minutes more.
  • Add the coriander seeds, dried red chillies and lemon juice.
  • Toss over the heat for one minute, season to taste and serve, garnished with the fresh coriander leaves.

April 05, 2018

FISH IN BASIL AND COCONUT MILK

Ingredients:
Rohu fish or any other of your choice - 8 - 10 pieces
Thick coconut milk - 3-4 tbsp
Thin coconut milk - 1 cup
Lemon leaves - 5-6
Ginger - 2 tsp (cut into fine juliennes)
Red chilli paste - 1 tsp
Salt to taste
Basil leaves - 8 - 10
Oil for frying

Method:

  • Sprinkle salt into the fish pieces and keep aside for 10 minutes. Heat a non stick pan and spread the oil in it.
  • Arrange the fish pieces in the pan and fry one side till golden brown then turn gently to other side. cook.
  • Remove when both sides are cooked and keep aside.
  • Remove oil from the pan and keep 1 tbsp of oil. Add the thin coconut milk an one cup of water and bring to boil.
  • Add the lemon leaves and allow the gravy to thicken.
  • Mix in the red chilli paste and the ginger pieces.
  • Gently put the fish pieces in the gravy and cook in medium flame for 2-3 minutes.
  • Now, mix in the thick coconut milk and stir gently.
  • Lastly add basil leaves and remove from flame.
  • Serve with rice.

February 22, 2018

SPICED SEER FRY

Ingredients:
Seer fillets - 1 kg
Flour  - 2 tbsp
Corn flour - 1 tbsp
Vinegar - 3 tbsp
Tomato puree - 1/2 cup
Chilli sauce - 2 tbsp
Soy sauce - 1 tbsp
Eggs  -4
Salt to taste

Method:

  • Put all the ingredients except egg and fish into a large bowl and mix well.
  • Then beat the eggs well and add to the mixture. 
  • Remove excess moisture from fish and marinate the fish in the above mixture for 2 hours.
  • Heat oil for deep frying; stir fish in the marinade and deep fry until golden brown.
  • Remove fish and keep warm.
  • Heat 4 tbsp of oil in another pan; simmer on very low flame and pour in the marinade mixture.
  • Keep stirring until thick.
  • Remove from flame and pour over fried fish.
  • Serve hot.

February 19, 2018

GREEN SEAFOOD PULAO

Ingredients:
Fish or prawns - 500 gms (cleaned or shelled and deveined)
Basmati rice - 250 gms
Salt to taste
Turmeric -1/4 tsp
Oil - 2 tbsp
Juice of one lemon

Grind to a paste:
Coriander leaves - 125 gms
green chillies  - 10-12 (as per taste)
garlic - 50 gms
Cumin seeds - 2 tsp
Coconut - 3/4 (grated)

Method:

  • grind all the ingredients to make green chutney.
  • Boil rice in salted water. When cooked, drain the excess water and keep aside.
  • Heat oil in a pan and fry the ground chutney on low heat for 5 minutes.
  • Add turmeric and salt. Then add the fish or prawns to the chutney and fry well.
  • Add one cup of water and simmer till done and the gravy is thick.
  • Sprinkle lemon juice over the rice and mix well.
  • in a pan,put half the rice, then spread the fish mixture over it, followed by the remaining rice.
  • cover and cook on low heat  for 15 minutes.


February 18, 2018

BITTER GOURD WITH PRAWNS

Ingredients:
prawns - 250 gms
Onion - 1
Green chillies - 4
Ginger garlic paste - 1 tbsp
Bitter gourd - 250 gms
Tamarind juice - 1 cup
Salt to taste
Turmeric - 1 tsp
Chilli powder - 2 tsp
Curry leaves -  few
Oil - 3-4 tbsp

Method:
  • Clean the prawns and keep aside.
  • Trim the edges and cut bitter gourd into small pieces.
  • Cook them in tamarind, salt and turmeric water till tender. Drain and keep aside.
  • Heat oil in pan; add curry leaves, chopped onion, ginger garlic paste and green chillies and fry till onions are golden brown.
  • Add prawns, salt , turmeric and cook till almost prawns are done.
  • Then add cooked gourd, chilli powder and coriander powder.
  • Mix gently and fry in low flame for 7-8 minutes.


February 15, 2018

BARBECUED KING CRAB LEGS

Ingredients:
Butter - 1/4 cup
Snipped parsley - 1/4 cup
Lemon juice - 1/4 cup
Prepared mustard - 1 tbsp
Frozen cooked king crab legs - 1 kg (thawed and shelled)
Salt to taste

Method:

  • Combine butter, parsley, lemon juice, mustard and 1/4 tsp salt.
  • Brush the mixture on crab meat.
  • Place crab on grill about 4" from medium coals.
  • Brush the crab with butter mixture and turn occasionally till heated through, 5-8 minutes. 

February 01, 2018

ROYYALA (PRAWNS) PULUSU

Ingredients:
White prawns - 40
Onions - 2
Coriander seeds - 1 1/2 tsp
garlic pod - 1
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Ginger - 1" piece
Tamarind - small lemon size
Coriander leaves - small bunch
Chilli powder - 1 tbsp
Salt to taste
Curry leaves - few
Oil - 3 tbsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp

Method:

  • Finely chop onions and half of the garlic.
  • Grind remaining half of the garlic, ginger, coriander, cumin seeds, chilli powder to make paste.
  • Soak tamarind and extract juice and keep aside.
  • Heat the oil in pan; add mustard, fenugreek seeds, curry leaves and fry for few seconds.
  • Add chopped onion and garlic and fry until light brown.
  • Add ground paste, salt, turmeric and mix well.
  • Add prawns and stir fry for 5 minutes. Then add tamarind juice and close the lid.
  • Cook till done and gravy is little thick.
  • Lastly add coriander leaves.

January 31, 2018

SAMBAL OEDANG (SPICED PRAWNS)

Ingredients:
Onions - 2
Garlic cloves - 2
Salt - 1 tsp
Chilli powder - 1 tsp
Lemon juice- 1/2
Lemon peel - 1/2
Sugar - 3 tsp
Ginger - 2" piece
Prawns - 500 gms
Oil - 1 tbsp
Coconut milk - 1 1/2 cup

Method:
  • Chop the onions coarsely and blend them together with garlic, salt, chilli powder, lemon juice, lemon peel, sugar and ginger.
  • Peel and devein the prawns. Wash under cold running water and pat dry.
  • Heat the oil in a heavy pan. Add ground ingredients; fry for 3 minutes, stirring continuously.
  • Add the prawns and reduce the flame. continue to stir for a further 3 minutes.
  • Add the coconut milk and simmer for 10 minutes.
  • Cool and chill before serving.


January 25, 2018

PRAWN PATIA

Ingredients:
Prawns - 500 gms (medium size, deveined)
Potatoes -2
Onions - 2
Mustard oil - 5-6 tbsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Coriander - cumin powder - 1 tbsp
Salt to taste

For spice paste:
Garlic pods - 3
Ginger - 1" piece
Turmeric - 1 tsp
Red chillies - 2

Method:

  • Grind all the ingredients for the spice paste.
  • Peel and cut the potatoes into cubes. Parboil the potatoes in salted water till they are just tender.
  • Heat 1 1/2 cups of water and add salt to it.
  • Add the cleaned prawns into this water and boil for 2-3 minutes. Remove the prawns from water, reserve the water.
  • Slice the onions.
  • Heat oil and fry the onions till translucent. Mix in the spice paste and fry over low flame for 2 minutes. Add the reserved water and bring to boil then lower the flame.
  • Mix in the prawns, potatoes and coriander- cumin powder. Cook till the water is evaporated.
  • Mix in the sugar and the vinegar, and add to the prepared prawn mixture.
  • Serve with khichdi.

January 24, 2018

HALIBUT STEAKS

Ingredients:
Oil - 2 tbsp
Lemon juice - 1 tsp
Teriyaki sauce - 1/2 tsp
Paprika - 1/4 tsp
Halibut steaks - 4
Salt and pepper

Method:

  • Preheat barbecue at HIGH.
  • Mix oil, lemon, teriyaki and paprika together; season to taste.
  • Brush mixture over fish and set steaks on hot grills.
  • Cook 10 minutes turning once or twice.
  • Baste occasionally. 

January 22, 2018

BAKED SARDINES

Ingredients:
Sardines - 16
Onions - 3
Lemons - 2 (juice and rind)
Garlic flavoured vinegar - 2 tbsp
Coriander leaves - 1 bunch (chopped)
Salt and freshly ground black pepper to taste

Method:

  • Peel and finely chop onions and place half in the bottom of an oven proof dish, lay 8 sardines on top, flesh side up and sprinkle with lemon juice and rind, vinegar, coriander, salt and pepper.
  • Sprinkle over remaining onions, top with a further remaining sardines and season as before.
  • Cover and bake for 30 minutes.
  • Serve hot or cold with tomato salad.

January 09, 2018

FISH SOUP

Ingredients:
Cod or hake's head - 1
Butter - 50 gms
Large onion- 1
Celery sticks - 3
Fish stock - 1 litre
Pinch of saffron
Salt and pepper
Milk -250 ml
Parsley - 1 tbsp (chopped)
Cod or coley - 300 gms

Method:

  • Cover fish head with water and simmer for 25 minutes. Drain and reserve stock.
  • Melt butter and fry chopped onion and celery quickly until transparent but not brown.
  • Add fish stock, saffron and seasoning.
  • Simmer for 10 minutes. Stir in milk and parsley.
  • Skin fish and cut into small pieces.
  • Add to soup and simmer for 5 minutes.
  • Season and serve.

December 30, 2017

MADRAS PRAWN CURRY

Ingredients:
Prawns - 750 gms (medium sized, shelled and deveined)
Large onions - 3 (chopped)
Tomatoes - 3 (blanched and chopped)
Garlic cloves - 12 (minced)
Turmeric - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Tamarind paste - 2 tbsp
Coconut milk - 4 tbsp
Oil - 3 tbsp

Method:

  • Heat oil in a pan; add chopped onion and garlic and fry till onions are transparent.
  • Add tomatoes, salt, chilli powder and turmeric. Cook for 2-3 minutes.
  • Then add prawns and tamarind paste and fry them for 7-8 minutes.
  • Add coconut milk and simmer for 10 minutes until done.
  • Serve hot with rice.

October 31, 2017

SHRIMP BALLS

Ingredients:
Onion - 1 (finely chopped)
Raw shrimp - 700 gms (shelled, deveined, grated)
Raw potato - 1 (peeled and grated)
Egg - 1 (slightly beaten)
Salt and pepper to taste
Oil for deep frying

Method:

  • Grind or grate onion and shrimp into large bowl.
  • Grind potato; pat dry with paper towel..
  • Stir in egg, salt, and pepper. Potato is the thickening; batter will be thick.
  • Heat the oil; drop batter in by spoonfuls. Fry until golden brown.
  • Remove with slotted spoon.
  • Drain on paper towels.
  • Serve hot.

October 07, 2017

ITALIAN FISH SOUP (CACCIUCCO)

Ingredients:
Extra virgin oil - 1/2 cup + oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes  - 1 tsp
Tomato paste - 1 tbsp
Dry white wine - 1/2 cup
Mussels - 16 (scrubbed and debearded)
Pork shrimp - 200 gms
Bay scallops - 100 gms
Lobster broth - 1 1/2 cups
Minced fresh oregano - 1 tbsp
Kosher salt and freshly ground pepper to taste
Fresh flat-leaf leaves for garnish

Method:

  • Heat the 1/2 cup olive oil in a heavy bottom saucepan over medium high heat.
  • Add the garlic and fry. tossing frequently, until it turns golden brown.
  • Be careful not to burn it. Stir in the pepper flakes, tomato paste, and wine.
  • Add the mussels, shrimp,and scallops.
  • Cover and cook for 2 minutes. remove the lid,add the lobster broth, and cook over medium high heat until the liquid begins to thicken, about 5 minutes.
  • Discard any mussels that do not open.
  • Add the oregano, salt and pepper.
  • Ladle into individual shallow soup bowls.
  • Garnish with parsley, drizzle with olive oil.
  • Serve immediately.

September 16, 2017

CHINNA CHEPALU - CHINTAKAYA (SMALL FISH WITH TAMARINDS)

Ingredients:
Small fish - 500 gms
tender tamarinds - 100 gms
Onions -2
Green chillies- 5
turmeric - 1/2 tsp
Chilli powder - 3 tsp
Oil - 3 tbsp

Method:
  • Clean and wash the fish and keep aside.
  • Grind onion, green chillies and tamarind to paste.
  • Heat the oil in pan, add fish, ground paste, salt, turmeric and chilli powder.
  • Stir for few minutes.
  • Add enough water and cook till done and water completely absorbed.

చిన్న చేపలు - చింతకాయ 

కావలిసిన వస్తువులు:
చిన్న చేపలు - 500 గ్రా 
లేత చింతకాయలు - 100 గ్రా 
ఉల్లిపాయలు- 2
పచ్చిమిర్చి - 5
ఉప్పు 
పసుపు - 1/2 tsp 
కారం - 3 tsp 

తయారీ:
  • చిన్న చేపలు శుభ్రముగా కడిగి పక్కన పెట్టుకోవాలి. 
  • చింతకాయలు, ఉల్లిపాయ ముక్కలు,పచ్చిమిర్చి కలిపి మెత్తగా దంచుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో చేపలు, నూరిన ముద్ద, పసుపు, ఉప్పు, కారం వేసి కలిపి కొద్దిసేపు వేయుంచుకోవాలి. 
  • సరిపడా నీళ్లు పోసి చేప ఉడికి నీళ్లు ఇగిరిన తరువాత దించుకోవాలి. 

August 19, 2017

BOUILLABAISSE

Ingredients:
Small fillets of sea bass, sole, flounder or snapper  - 700 gms
Squid - 115 gms (optional)
Onion - 1
Garlic cloves - 2
Leek - 1
Red or yellow pepper - 1
Olive oil - 1 tbsp
Tomatoes - 2
Fish stock or equivalent fish stock cubes - 570 ml
Dry white wine - 90 ml
Bay leaf - 1
Fennel seeds - 1/2 tsp
Fresh thyme - 2 sprigs
Tabasco sauce- 2 splashes
Salt and freshly ground pepper
Sea or bay scallops - 4
Parsley - 2 tbsp (chopped)

Method:

  • Finely chop the onion, garlic, leek and de-seeded pepper.
  • Heat the oil in a large sauce pan and cook the vegetables for 3-4 minutes.
  • Add one fish fillet, the tomatoes, fish stock, wine, bay leaves, fennel seeds, thyme, Tabasco sauce, salt and pepper and cook for five minutes.
  • Break-up the cooked fish fillet with a fork. Add the other fillets, and the optional squid, in one layer and top with the scallops.
  • Cover and simmer for another five minutes. Sprinkle with parsley.

July 27, 2017

CHINESE FISH FINGERS

Ingredients:
Boneless fish - 1/2 kg
Salt - 2 tsp
Pepper - 1/2 tsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Ginger - 1 tsp
Egg white - 1
Cornflour - 3 tbsp
Oil - 1 cup

For Batter:
Flour - 1 cup
Corn flour -  2 tbsp
Eggs - 4 or 1/2 cup water
Salt - 1 tsp
Baking powder - 1 tsp

Method:

  • Clean and cut the fish into strips 3" long and 1/2 " wide.
  • Mix all the ingredients except the oil in a bowl. Place fish fingers in a bowl and cover with the mixture. Marinate for 20 minutes.
  • Sift flour, corn flour, salt and baking powder in a bowl.
  • Mix well with beaten eggs or water. Make a smooth batter.
  • Heat oil, dip the fish fingers into the batter, coat well and fry till both sides are golden brown.
  • Serve hot with tomato sauce.
Vegetarian version:
  • Take 500 gms of paneer and cut them into size of fingers. Remaining is same as above.
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