Tag: #seafood

Pomfret fry

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White pomfret is known for its amazing taste that is full of flavour and a perfect side dish for any meal. The fish is marinated with a spicy paste and eventually coated with semolina and  fried to perfection. Indeed pomfret or paplet fry in the local dialect is extremely popular in the coastal belt of Maharashtra region. My family simply loves it because of its melt in mouth texture with crispy and crunchy crust. At the end of the day what matters most to me is to see my loved ones relishing the dish together. Try this incredible dish to experience the smile of your dear ones.

Ingredients

Pomfret fish : 4

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Lemon juice : 1 tsp

Rice Flour : 100 gms

Semolina : 100 gms

Salt as required

Oil for frying

Step 1

Wash the fish and make slits on both sides.

Marinate the fish with ¼ tsp salt and lemon juice and leave it aside for at least 15 minutes.

Step 2


In a bowl mix together the above mentioned masala. 

Step 3

apply it to the fish and make sure to put inside the slit.

Step 4

In a separate plate mix together rice flour, rava along with a pinch of salt.

Step 5

Coat the marinated fish with the rice flour and rava mix.

Step 6

Pat the excess flour from the fish. In a thick bottom frying pan shallow fry the pomfret from each side until golden brown .

Step 7

Serve hot along with onion rings and lemon wedges.

Tip

Lemon juice and salt reduces the fishy smell of pomfret.

Prawn Tikka

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A few days back while cleaning my cupboard, l  came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages,    I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

img_20191214_093737-12117428033.jpgMarinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

img_20191214_1050191795161153.jpgMix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

img_20191214_1054541615445029.jpgSqueeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

img_20191214_1321001538611277.jpgPierce the prawn through thin bamboo skewers .

Step 5

img_20191214_1322221818605990.jpgPlace the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

img_20191214_1335382070806466.jpgOnce done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

 

मलाई पनीर ( Malai Paneer)

Malai prawn (Prawn in creamy sauce)

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It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination  

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1
img_20190428_103843-1417714619.jpg
Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2img_20190428_123449-11824543990.jpgHeat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3img_20190428_124123-1624973306.jpgAdd the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4img_20190428_124651-11186283214.jpgSaute it until the oil leaves the side.

Step 5img_20190428_125525-11186859835.jpgPut the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6img_20190428_125918-1254040012.jpgOnce done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7img_20190428_130413-11303228559.jpgServe it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Fish Ball

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I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

 

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

 

For the broth :

 

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

img_20190228_080732409781023.jpgBoil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

img_20190228_0859241455693405.jpgTake a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

img_20190228_09023553300010.jpgOnce done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

img_20190228_090547953616812.jpgGive them all a nice mix and keep it aside.

Step 5

img_20190228_091142770326697.jpgApply oil in your palam and make balls out of it

Step 6

img_20190228_093426470850511.jpgIn a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

img_20190228_0944281301171735.jpgNow dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

img_20190228_201021985178440.jpgPour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

img_20190228_201923779854681.jpgTake it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.