Vietnamese steamed fish in ginger and scallion sauce

Ingredients:

1 knob or finger of ginger-julienned
4-5 stalks of scallions
12-14 oz. (340-400g) flat fish filets, such as tilapia, flounder, or sole(I used trout)
finely ground white pepper (do not substitute black pepper)
sea salt
2 tbsp. oil
2 tsp. soy sauce, preferably soy sauce labelled specifically for seafood (Chinese sources)


Method:

Chop the scalllions finely. I used the wok and a steamer to steam the fish. This contraption was put together by me and trust me, it served the purpose.

Steam the fish along with some scallions and some ginger till the fish turns white(opaque). This might take about 7 minutes.

Meanwhile heat a small skillet over medium high heat. Add oil, and heat until just beginning to smoke.

Remove ginger and scallion pieces, and place fish on a serving plate. Sprinkle with finely ground white pepper, and fresh julienned ginger and scallions.

Drizzle soy sauce over fish, then immediately top with sizzling peanut oil.

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Tyler Florence's sauteed shrimp

Ingredients:

1/2 cup flour

sea salt and freshly ground black pepper

1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

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Konkani based fish curry

Ingredients:

8 to 10 Smelt fish pieces cut into 1 ½ inches 
1 medium onion finely chopped
½ tsp chopped garlic(optional)
¼ tsp turmeric powder

For the masala:

½ cup coconut gratings
5 to 6 fried red chillies
¼ tsp tamarind concentrate

For tempering:

¼ tsp fenugreek/ methi seeds
1 tsp coriander/dhania seeds
1 tsp cooking oil

Method:

1. Firstly clean the smelt fish well and remove all the bones etc.

2. Heat a small pan and add 1 tsp cooking oil, add the fenugreek/methi and coriander/dhania seeds and fry on a medium heat till you smell the aromas. Set it aside.

3. In a blender take coconut gratings, tamarind, red chillies and the fried fenugreek and coriander seeds. Blend it into a smooth paste using little water.

4. Heat oil a deep sauté pan, add chopped onions, garlic and sauté till slightly golden. Add turmeric powder and fry again for a minute.

5. Now add the grounded masala/paste and mix well. Adjust the salt and water and cover and cook the masala for 2 to 3 minutes.

6. Now reduce the heat to medium low and add the cut smelt fish pieces and carefully mix it along with the masala. Cover and cook for another 5 minutes or until the fish is cooked through.

7. Serve with steamed rice.

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Malaysian Shrimp(Fish) Curry

Tried a Malaysian recipe for the first time and came out very well. Lots of flavour. Seafood gently cooked in a skillet of coconut milk makes a mouthwatering curry for any occasion. Sambal, a fiery hot relish is usually served with this curry. Got this beautiful recipe from one of my prized cookbook featuring Asian recipes.

Ingredients:

1 pound shrimp/ fish can also be used

salt to taste

2 tbsp vegetable oil

1 in ginger root sliced

2 small red chillies seeded and chopped

2 cloves garlic crushed

2 in lemon grass shredded

1 tbsp fish sauce

14 0z coconut milk( We used canned)

21/2 cups of chicken stock

1/2 tsp turmeric powder

1 tbsp sugar

juice of 1/2 lemon

Method:

1. Clean the shrimp and devein them. Season them with salt and set aside.
2. Heat oil, ginger, chilies, garlic and lemon grass and fry briefly.
3. Stir in the fish sauce  and strain the coconut milk through a seive and then add to skillet.
4. Add the chicken stock, turmeric, sugar(We didnt use this), salt and lemon juice. Simmer for 10 mins.
5. Add the shrimp and simmer for 6-8 mins. 
6. Garnish with coriander and lime slices. This is usually served with steamed rice.

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Madras Prawn Masala

Ingredients:

Prawn - 1/2 kg
onions - 1 big chopped
tomato - 2 med size chopped
ginger garlic paste- 1 1/2 tsp
turmeric powder - 1/2 tsp
chilli powder - 1 tsp
coriander powder - 2 tsp
salt as need
coriander leaves to garnish(optional)

Method:

• Wash and devein the prawns with a paring knife
• Heat oil and add whole garam masala(cloves, cinnamon stick, bay leaf, elaichi) and then add the onions and saute.
• Once the onions are slightly browned, add the tomatoes and cook till the skin separates.
  
• Later add the spices and cook till the raw smell goes.
• Add the prawns and salt and cover and cook for a few minutes.
• Remove the cover and cook till the water evaporates and the masala becomes thick.
• Serve with steamed rice or roti.
  

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Bengali Fish Curry

Bengali Fish Curry

Yogurt mixed with spices

Curd well mixed

Ingredients:

5-6 rohu pieces
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 cup curd
1 tsp mustard paste
1/2 onion chopped
1/2 tomato chopped
1 tsp mustard seeds
2 green chilies
5-6 curry leaves
1/2 inch ginger
1 whole garlic

Method:

Marinate fish with turmeric powder, red chili powder and salt for atleast one hour.
Heat mustard oil and tawa fry the fishes pieces for 5-6 on both sides.
Make a paste of onion, tomato, green chilies, ginger, garlic and mustard seeds.
Blend Curd well. Add the paste made above, add a pinch of turmeric powder, a pinch of red chili powder and add it to curd. Mix well.
In a kadai, place the fried fish pieces. Add masala curd to it. Add curry leaves and cook on low flame for 5 minutes. Increase the flame and cook for 5 minutes.

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Fish fingers with tartar sauce

Fish fingers

Ingredients:

1/2 kg firm white fish fillet(without bones)- cut into fingers

3/4 th cup dry bread crumbs for coating

Oil for frying

Ingredients for marinade:

1 tbsp ginger paste

1/2 tsp salt

1/2 tsp pepper powder

1/2 tsp red chilli powder

1/2 tsp mustard paste

1 tsp tomato sauce

1 egg white

a few coriander leaves- very finely chopped

Method:

1. rub little lime juice on the fish fingers and wash fish well. Transfer them to kitchen towel and pat them dry

2. Prepare marinade by mixing all the ingredients given under marinade

3. Transfer the fish to a flat plate and rub marinade on fish .

keep aside for half an hlour

4. Roll and press the fish fingers on the crumsa.

5. Hean oil in a deep pan, fry the fingers on medium heat till golden brown. serve with tartar sauce

Tartar sauce preparation

Ingredients

1/2 cup mayonnaise

1 tbsp finely chopped onion

1 tbsp finely chopped cucumber

1 tbsp finely chopped coriander

2 tbsps brown vinegar

Method:

1. Allow the veggies to soak in the vinegar for some time and then strain the excess vinegar

2. Mix the veggies with the mayonnaise. Your yummy tartar sauce is ready

This entry is for SPOTLIGHT FISH at Appayan.

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New England Clam Chowder Recipe

This is one of my favourite food.

Ingredients:

• 6 large potatoes, peeled or with skins, cut into medium sized cubes
• 1/2 pound hickory smoked bacon, cut small
• 1 stick (4 ounces) butter
• 1 large onion, chopped small
• 4 cloves garlic, minced
• 4 stalks celery, chopped small
• 1 1/2 cups white flour
• 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
• 2 tsp thyme leaves, ground
• 4 bay leaves, whole
• 1/2 tsp black pepper, ground
• 2 cups clams, steamed, shucked and chopped
• 4 cups heavy cream
• 1/4 cup parsley, minced fine

Directions:

1. In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
2. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly
3. browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
4. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
5. Stir in flour to make a thick roux.
6. Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
7. Add thyme, black pepper and bay leaves being careful not to break the leaves.
8. Cook for 15 minutes until hot and bubbly. Turn heat to low.
9. Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
10. Add the heavy cream and parsley and turn off the burner.
11. Ladle into sourdough bread bowls and serve with oyster crackers.
12. Refrigerate leftovers.
13. Serves 15-20. Divide the recipe if you must!

There are many different chowder recipes, each one a little more unique with various spices, broth or vegetables. Use this recipe as a base, then vary it each time to make it your own.

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Gongura Royyalu Curry

Ingredients

Shrimp - 1 pound (Medium size) Gongura - 1 bunch (Take only the leaves) Onion - 1 medium (Chopped) Tomato - 1 medium (Chopped) Green chillies - 4 Tamarind - small piece Garlic - 4 flakes (Crushed) Red chilli powde - 1 tsp Turmeric powder - 1 pinch Ghee or butter - 1 tsp Salt

Cooking Procedure

Cook shrimp with little salt and turmeric. Cook gongura along with all other ingredients till it becomes soft and mash it with spoon if u want u can add little water while cooking. Now add cooked shrimp to it and cook for 5 more mins. Take 2 big spoons of oil and season with 1 tsp of channadal , 1/4 tsp of jeera , 2 whole red chillies and curry leaves. After seasoning cover it with a lid and cook for 10 more mins.

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Koonthal ullitheeyal(Squid fry) from Kerala

We recently went to Kumarakom for a vacation. We came across this dish and it seemed to be a delicacy there. So here you go.

Ingredients: 1.koonthal cleaned and cut into rings - 1 kg 2.ginger - 1 piece 3.garlic - 4 pods 4.onion cut long - 2 5.meat masala - 2 tsp 6.chilli powder - 2 tsp 7.coriander pdr - 2 tsp 8.garam masala - 2 tsp 9.curry leaves - as require 10.coconut thin slices - 1/2 cup 11.crushed pepper

Directions: Add meat masala, half of ginger chopped,salt and turmeric powder along with koonthal and cook for 3 whistles in a pressure cooker. Heat 2 tbl spoon oil in a pan and fry the coconut then add chopped garlic,ginger,onion and fry it till golden brown . Add garam masala, coriander pdr, chilli pdr and curry leaves one by one till fry; add koonthal and fry till soft and dry ( If it is cooked more, the texture will become like rubber).

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Goan Prawn Balchao

Ingredients :

1 kg. Prawns(shelled and de-veined)
2 tsps. Salt
2 tsps. Tumeric powder
300 ml. Oil
1 onion (chopped)
8 curry leaves
1 garlic pod paste
5 inch ginger
4 or 5 tbsps Galmbo Balchao (shrimp preserve, see below for recipe)
3 tsps. Sugar


Preparation :

Wash the prawns well and drain out the water completely. Apply salt and turmeric powder and allow to stand for 2 hours. Drain out any water that collects.

Heat the oil in a large pan, fry the onions till tender, add prawns and fry them well.

In another pan, heat the remaining oil, add curry leaves, ginger-garlic paste and Galmbo Balchao (shrimp preserve).

Stir-fry on slow fire for a few seconds. Mix the fried prawns and sugar. Simmer for 2 minutes and keep the pan down from the fire.

Cool and bottle. Please do not use water at all.


Galmbo Balchao

Ingredients :

1 kg galmbo (absolutely fine shrimps)
1 bottle palm feni
1 pod garlic
12 peppercorns
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles


Preparation :

Clean the shrimps thoroughly, wash and tie in a muslin cloth.

Allow to hang for about 12 hours till all the water has drained out. Squeeze out any water that may be left.

Grind the shrimps, salt, garlic and peppercorns (on a dry grinding stone) with palm feni only. Mix dry chillies (whole).

If any feni is left, it may be added to the shrimps paste. Fill in the bottles and cap tightly.

This preserve is used in the preparation of fish, prawns and pork balchao.

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Bengali Fish Curry

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Method:

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

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Crab cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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Garlic Shrimp

Ingredients:

2 pounds shrimp

2 fl oz cooking oil

1 tsp salt

1 tsp pepper

1 tsp chopped garlic

12 fl. oz mozambique sauce

8 tbsp diced plum tomatoes

4 oz butter melted

4 slice grilled/toasted bread of your choice

2 tbsp chopped parsley

Method:

Season shrimp with salt and pepper. In a preheated sauté pan, add oil and seasoned shrimp. Once shrimp is cooked, add garlic and sauté until golden brown. Deglaze with mozambique sauce and diced tomatoes. Mix in butter until sauce is blended and shrimp is coated well. Toast bread. Finish sauce with chopped parsley.

Mozambique Sauce

2 fl oz cooking oil

6 tbsp chopped garlic

14 fl oz Bud or Bud Light

1 tbsp spice granulated garlic

2 pack sazon(You can purchase sazon at grocery store. It will be in international isle.)

1 tbsp kosher salt

5 tbsp lemon juice

2 cup heavy cream

6 tbsp Tobasco

Method(contd):

Heat oil in a sauté pan. Add garlic and cook to a light golden brown color until garlic starts sticking to pan. Deglaze with beer and add granulated garlic, sazon and salt to dissolve.

Cool down and add rest of ingredients. Mix with a whisk.

This dish has an unique plating way.

Plating instructions:

Place bread in center of bowl. Scatter shrimp on top of bread and around center of bowl. Pour sauce over shrimp, making sure tomatoes are visible for color.

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Prawn Biryani

Ingredients: 450 gms Prawn • 2 cups Basmati Rice • 6 Green Chili • 3/4 cup of Cilantro Leaves • 2 tbsp Ginger-Garlic Paste • 1/2 tsp Cumin Seed Powder • 1 tsp Coriander Powder • 1 tsp Turmeric Powder • 1/2 tsp Garam Masala Powder • 1 cup Onion (finely sliced) • 1/2 Tomato (chopped) • 4 tbsp Cooking Oil • 1 tbsp Ghee • Salt to taste • 3 tbsp Water • 2 tbsp Coconut Milk Method: • Wash the rice and soak it in water for 30 min. • Drain and cook the rice normally in a rice cooker. • Add a dash of ghee while cooking the rice. • Make a fine paste of green chili, cilantro, garlic, ginger and 3 tbsp water. Keep it aside. • Clean & devein the prawns. • Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt. • Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside. • In the same oil add the sliced onion and fry till light golden brown. • Add the wet paste, and fry in medium heat for 5 minutes. • Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side of the pan. • Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary • Now grease the serving dish with little bit of ghee and put a layer of rice. • Put a layer of prawn over it and then again rice. • Garnish it with fried onions and cilantro leaves.

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Tamarind Shrimp

This recipe will not be sour as usually the recipes with tamarind taste. You got to try it to appreciate it. Happy cooking.

Ingredients:

poppy seeds - 1/2 tsp
coconut scraped - 1 cup
shrimp - 1/2 kg
ginger garlic paste - 1 1/2 tsp
salt to taste
cumin seeds - 1 tsp
fenugreek seeds - 1/2 tsp
mustard seeds - 1 tsp
onions - 2 med
green chillies - 5-6
curry leaves - handful
turmeric - 1/2 tsp
coriander powder - 2 tsp
chilli powder - 1 tsp
Tamarind paste

Method:

• Roast the poppy seeds and coconut and grind it into a paste
• Marinate the shrimp in ginger garlic paste, salt, turmeric powder and chili powder
• Saute the shrimp in oil and remove and set aside
• Heat oil and add cumin seeds, fenugreek seeds, mustard seeds, onions, salt, green chillies, curry leave, turmeric powder, ginger garlic paste, chili powder, coriander powder and cook
  
• Add the coconut paste to the pan and cook.
  
• Add the shrimp to the pan and then add tamarind paste and salt
• Garnish with coriander leaves finally
• Hot and tasty tamarind shrimp ready

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Prawn coconut gravy

Ingredients:
• 500 gms Prawns
• 2 Onions
• 2 Tomatoes
• 1 Pinch fennel seeds
• 1 tsp Turmeric powder
• 2 tsp Chilli powder
• 3 tsp Coriander powder
• 4 Green chillies (chopped)
• 3 Garlic flakes (crushed)
• 2 tbsp Coconut oil
• 1 Cup coconut
• 2 tbsp Tamarind paste
• 2 Cups water
• Curry leaves
• Salt to taste
Method:
•Chop the onions and tomatoes.
•Wash and clean the prawns.
•Heat 1 tsp coconut oil.
•Fry grated coconut, fennel seeds and chopped onions till brown.
•Blend it well with water.
•Roast the turmeric powder, chilli powder and coriander powder.
•Mix the roasted powders with chopped tomatoes, garlic, blended coconut, salt and tamarind paste.
•Now add 2 cups water and cook till the mixture turns thick.
•Add prawns and cook till done.
•Mix green chillies.
•Heat the oil.
•Fry curry leaves.
•Adorn with fried curry leaves.

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Fish Fry (Seer fish fry)

In our family ,fish fry , especially vanjaram or seer fish fry tos the list of popular non-vegetarian foods. our mom used to prepare such juciy and spicy fish fries. Since we were born and brought up in chennai , we had access to seafoods at anytime of the year. We all love seafoods, espcially the fish fry which our mom makes. Thought that we will share the recipe ofthis wonderful recipe with You all. Try it and post your valuable comments.



Ingredients:

½ Kg Vanjiram Fish
2 tbsp Chilly Powder1 tsp
Turmeric Powder
1 tsp Jeera powder
1tsp Dhania powder
Salt to Taste
1 tbsp Ginger Garlic Paste
Lime juice of 1 lime
Oil to Fry


Method:

Slice the Fish( you can get it done at the fish monger's shop, itself) and wash well and apply the Turmeric Powder. Make a paste with all items except oil and smear it over the fish.Marinate for 30 minutes- 1 hour. Heat the oil in a pan in a shallow fry the fish till golden brown in colour.

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