PDA

View Full Version : Seafood Variaties



sWEEtmICHe
02-29-2004, 01:13 AM
Name: Balti Prawns
Category: Seafood
Ingredients: 1 1/2 lb. (675 gm.) Prawns, any size
2-3 tbsp. CURRY CLUB Ghee
3 Garlic Cloves, thinly sliced
8 oz. (25 gm.) Onion, thinly sliced
1 pkt. CURRY CLUB Balti Spice Mix
1 tbsp. Tomato Puree
0-4 Fresh Red or Green Chillies Sliced (optional)
1 Red or Green Pepper -cut into small diamonds
1 tsp. Paprika
Salt to taste
Method: 1. Prepare the prawns as required (thaw, shell, wash, de-vein, etc.).
2. Heat the ghee in a karahi/wok/frying pan on high heat and stir-fry the garlic for 30 seconds. Add the onion on a reduced heat and stir-fry for about 10 minutes allowing the onion to become translucent and begin to brown.
3. Add the Balti Spice Mix Spices 1, some water to prevent sticking and the tomato puree and mix in well.
4. Add the prawns, chillies and pepper. Raise the heat and bring to a brisk sizzle, stir-frying as needed for about 5-8 minutes.
5. Add the Paprika, Balti Spice Mix Spices 2 and salt to taste, plus splashes of water to prevent sticking.
6. The end result should be quite dry. Stir-fry for a further 5 minutes or until the prawns are fully cooked.
7. Serve with breads and/or rice.

Making Time: Serves 4
@@@@@@@@@@@@@@@@@@@@@@@@@@

Name: Crisp Curried Shrimp
Category: Seafood
Ingredients: 2 tbsp. all purpose flour
1/2 tsp.Curry powder
1/8 tsp. Cayenne pepper
Salt
3/4 lb. Shrimp (about 12), shelled and deveined
2 tbsp. peanut oil
1 bunch Green onions, cut into 2-inch lengths
Lemon wedges for garnishing
Method: 1. In a bowl combine the flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
2. In a heavy wok heat oil over moderately high heat until hot; sauté green onions until almost tender.
3. Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
4. Serve shrimp with lemon alongside rice or over crisp-fried rice noodles.
Making Time: 2 servings

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

Name: Fish Kurma
Category: Seafood
Ingredients: 3 tbsp. Oil
1 Cinnamon stick
3 Cardamons
10 Cloves
2 star anise
1/2 tbsp. Fennel seeds
3 medium Onions, sliced
1 stalk Curry leaves
100gm kurma Powder
1 tbsp. white Pepper powder
1 tbsp. Garlic paste
2 cups water
150 ml. Coconut milk or evaporated milk
1 kg. Fish sliced
2 Tomatoes, sliced
3 green Chillies, slit lengthwise
Salt to taste
1 stalk Coriander leaves, chopped
Method: 1. Heat oil and fry.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^

Name: Vegetable Kuruma


http://www.littleindia.com.sg/00_images/food/recipes/veg/vegetable_kuruma.jpg
Ingredients: 2 Carrots (cut into pieces)
10 pieces French beans (cut into pieces)
2 Potatoes (cut into pieces)
250 gm. Cauliflower, washed and drained
1/2 cup green Peas
2 medium Tomatoes (sliced)
2 big Onions (sliced)
2 green Chilies (sliced)
2 red Chilies (sliced)
3 pieces of Garlic (crushed)
1 Cinnamon
3 Cardamon
1 tbsp. Fennel seeds
1 stalk Curry leaves
Salt to taste
3 tbsp. Oil
500 ml. water
4 stalks Mint (chopped)

Ingredients for Coconut Masala:
1/2 Coconut grated
50 gm. Almond
50 gm. Cashew nuts
50 gm. Channa dhall
1 tsp. Cumin seeds
1 tsp. Fennel seeds
1 tsp. Turmeric powder
Salt to taste
50 ml. Oil

Method: 1. Heat oil, fry all the masala ingredients till fragrant.
2. Blend with a little bit of water to form a paste. Keep the paste aside.
Method for Kurma
1. Heat oil, add cinnamon, cardamon, fennel seeds and fry till golden brown.
2. Add curry leaves and continue to fry.
3 Add tomatoes, onions, green chillies, red chillies, crushed garlic and fry.
4. Add all cut vegetables and cook for 10 mins.
5. Add the ground coconut masala , without stirring, lower the flame.
6. Pour water, salt and pepper and leave to boil for 10 min.
7. Add green peas and cook for another 10 mins stirring all the while.
8. Before removing from flame, add chopped mint.

Note: For those who do not want coconut, exclude the coconut and blend all the other ingredients to form a paste. In this case, add 1 more tbsp. of white pepper powder.
@@@@@@@@@@@@@@@@@@@@@@@

Name: Fried Squid Rings
Category: Seafood
Ingredients: 500 gm. medium Squids, boiled with a little salt and cut into rings
2 tbsp. self-raising Flour
Salt to taste
A pinch of yellow Color
1 large Onion, cut into strips
2 stalks Curry leaves
Oil for deep frying
Method: 1. Mix all ingredients except oil and curry leaves.
2. Heat oil and deep fry prepared squids till crispy.
3. Garnish with deep fried curry leaves.

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@

Name: Jeera Tiger Prawns
Category: Seafood
Ingredients: 8 Headless Bengal Tiger Prawns, each weighing over 100 gm (4 oz) before peeling
Juice of 4 limes
2 tbsp. Butter Ghee
1 tbsp. Butter
3 tsp.White Cumin Seeds
1 tsp.Turmeric
1 tsp.Curry Paste
4 Cloves Garlic, finely chopped
3-4 Spring Onions, bulbs and leaves, finely chopped

For Garnish:
Snipped Chives
Desiccated Coconut
Chilli Powder
Method: 1. When the prawns are fully thawed (allow 24 hours in a covered bowl in the fridge) remove all the shell including legs and tail. Cut a slit down the backbone and pull out the vein. Wash the prawns, pat them dry then massage them with the lime juice.
2. Heat the ghee and butter. Stir-fry the seeds for 20 seconds. Add the turmeric and paste and after another 20 seconds, add the garlic and the onions. Stir-fry the mixture for 2-3 more minutes.
3. Then add the prawns. Adjusting the heat, up or down throughout, stir fry for about 12 minutes, aiming to maintain a gentle sizzle, but not to burn the spices. You’ll need to add tiny quantities of water, just to prevent sticking. During the cooking, in fact right away, the prawns go from their dull grey colour to flamingo pink. This is on the surface and it will take more time to cook right through. When it is done, the prawns should have an even bright white colour right to the centre. Cut one in half to check.
4. Garnish and serve with lime wedges and Indian bread.

Making Time: Serves 4
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^

Name: Fish Puttu

http://www.littleindia.com.sg/00_images/food/recipes/seafood/fish_puttu.jpg
Ingredients: 500 gm. Mackeral or other oily fish fillets, cut into thick pieces
1 tsp. turmeric powder
1 tbsp. tamarind juice
2 tbsp. oil
1 tsp.Mustard seeds
Salt to taste
1 stalk coriander leaves

Following are the ingredients for frying:
1 tsp.urad dhall
4 dried chillies, cut into small pieces
2 large onions, sliced
2 cm. ginger, minced
1 stalk curry leaves
Method: 1. Mix turmeric powder, tamarind juice, then sprinkle over fish and steam.
2. Remove skin and bones and shred into small pieces.
3. Heat oil and fry the ingredients till aromatic.
4. Add in the rest of the ingredients and mix well. Stir-fry for about 5 minutes.
Note: If desired you may add 80 gm. grated coconut and stir-fry.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^

Name: Stir Fried Prawns

http://www.littleindia.com.sg/00_images/food/recipes/seafood/stir_fried_prawns.jpg
Ingredients: Marinate the following for 10 minutes:
500 gm. Prawns, skin removed
2 Onions, sliced
3 tbsp. Chili powder
1 tsp. Turmeric powder

Dice the following and half fry in oil:
2 Potatoes
2 Beancurd pieces

3 tbsp. Oil
1 Tomato, sliced
Salt to taste
1 stalk Coriander leaves, chopped
Method: 1. Heat oil, add tomato and marinated prawns and stir on low heat for 15 minutes.
2. Add half fried potatoes, beancurd pieces, salt and cook for 10 minutes.
3. Garnish with coriander leaves before serving.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^