Indian seafood recipes with footage:

 

 

   Seafood Seasoning – 5 Lb Seafood Seasoning: GR

Ing: salt, mustard, crimson pepper, celery seed, paprika, black pepper, thyme, ginger, laurel, mace, cinnamon and spices.

 

 

  Health Lovers Guide To Super Seafood

 

 

  French Delicacies – Fish And Seafood

 

    

 

Seafood and seafood merchandise characterize among the most vital meals in nearly all forms of societies round the world.

Seafood can determine into any and each meal. Two extra causes for this burgeoning recognition are versatility and healthfulness.

As a peninsula with a big shoreline, the coastal areas benefir from having and wonderful selection of fish.

Fish will be cooked in many alternative types and in each conceivable method: poached or steamed, deep fried or pan fried, baked, grilled, broiled or smoked. Fish is actually good for you, low in energy and excessive in protein. Simple to digest and naturally tender, fish cooks rapidly it doesn’t matter what method you employ.

 

 

 

 

 

1 lb / 450 g white fish fillets, reduce into 1 inch items

2 onions, finely chopped

1 oz/ 25 g recent ginger root finely chopped

4 tsp garlic paste

½  tsp turmeric

1 tsp chili powder

1 tsp cumin powder

1 tsp garam masala powder

1 x 14 oz can tomatoes

1 tsp salt

1 tsp coriander powder

2 dried crimson chilies (optionally available)

2 inexperienced chilies

2 tbsp inexperienced peas

3 tbsp vegetable oil

 

to garnish:

½ inexperienced pepper and ½ crimson pepper – cored and seeded

 

 

  • Warmth the oil in a big, heavy-bottom skillet.

  • Add the onion and fry till gentle brown.

  • Add the garlic paste, ginger, cumin, coriander, turmeric, chili powder and garam masala. Fry for 15 seconds, then add the fish items and gently stir.

  • Add the tomatoes, salt and inexperienced chilies.

  • Cowl and gently prepare dinner for 5-10 minutes or till the fish is tender.

  • Take away from the warmth and add the chopped inexperienced and crimson pepper.

  • Serve with bread or rice.

Since frozen fish is the kind most available, flakes simply it’s a good suggestion so as to add the fish in the direction of the tip of the cooking.

Alternatively the fish will be fried individually and added to the sauce or the dish will be cooked in a preheated oven at 160°C / 160° F. Cod hake, halibut, coley, haddock, plaice or whiting are all appropriate for this recipe.

see additionally strategies and strategies of fish cooking >>

SHRIMP JALFREZI

  (serves 2 – 4)

 

1 lb/450 g shrimps

bunch of cilantro

2 garlic clove, crushed

½ tsp cumin seeds

½ tsp cumin powder

2 inexperienced chilies (optionally available)

1 crimson bell pepper

1 inexperienced bell pepper

1 yellow bell pepper

2 tbsp of vegetable oil

black pepper

cilantro to garnish

 

 

  • Clear shrimps and place in a big bowl.

  • Chop the cilantro and add to the shrimp with garlic and salt.

  • Seed and slice the crimson, inexperienced and yellow bell peppers.

  • Warmth the oil in a big skillet.

  • Add the cumin seeds. Fry for 1 minute. Add inexperienced chilies.

  • Add shrimps and stir-fry, stirring and tossing the shrimp gently for five minutes. Season with black pepper.

  • Add bell peppers and prepare dinner for an extra 10 minutes.

  • Switch the shrimp and bell peppers to a serving dish. Garnish with a recent cilantro and serve with rice.

 

     

TANDOORI SHRIMP  

 (serves 4)

 

2 lb 2 oz/1 kg jumbo shrimps

1 cup yogurt

1 tbsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1 tsp chili powder

3 tsp garlic-ginger paste

1 tsp crimson meals coloring

3 tsp lemon juice

salt and pepper to style

 

  • Place the yogurt in a big bowl. Add the garlic-ginger paste, chili powder, cumin, coriander powder, garam masala, salt and crimson meals coloring and mix collectively till effectively blended.

  • Add shrimps to the yogurt – spice combination and blend to coat effectively.

  • Cowl and let it marinate in fridge for a minimal of 6 hours.

  • Preheat the broiler to the medium.

  • Switch shrimps to a heatproof dish and brush with vegetable oil.

  • Cook dinner underneath the preheated broiler for 30-35 minutes, turning the items sometimes and basting with any remaining oil, till the meat is tender and cooked by.

 

GOAN SHRIMP CURRY  

        (serves 4)

 

1 lb 2 oz/1 kg jumbo shrimps

1 cup canned coconut milk

2 tbsp desiccated coconut

2 onions

1 tsp garam masala

2 tsp garlic-ginger paste

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried crimson chilies (optionally available)

½ tsp chili powder

1 cinnamon stick

2 cardamom

2 entire cloves

2 bay leaves

4 tbsp vegetable oil

1 tsp sugar

black pepper, salt,  to style

recent cilantro leaves to garnish

 

 

  • Shell and devein the shrimps, then put aside till required.

  • Chop 1 onion and grate the opposite one.

  • Warmth the oil in giant pan.

  • Add garam masala and prepare dinner over low warmth, stirring consistently for 1 minute or till it provides of its aroma.

  • Add the chopped onions and prepare dinner, stirring sometimes for five minutes or till gold.

  • Stir within the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and prepare dinner stirring consistently for jiffy.

  • Stir in half coconut milk, desiccated coconut and sugar and season with salt to style.

  • Add the shrimps and prepare dinner, stirring ceaselessly for 7 minutes or till they alter colour.

  • Stir the remaining coconut milk and convey to a boil.

  • Style and modify seasoning, if vital.

  • Serve instantly with rice, garnished with cilantro.

 

FISH AMARISTARI     (serves 4)

 

2 lb 4 oz/1 kg fish

Oil for frying

to marinate:

½ cup lemon juice

1 tsp grated ginger

1 tsp black pepper

1 tsp salt

Batter:

¾ cup besan/chick pea flour

3 tsp garlic-ginger paste

2 tsp ajwain

1 tsp chili powder

4 no: crimson chilies (snipped)

1 tsp: Baking powder

½ cup iced water

salt to style

 

  • Mix all of the marinated substances. Pour over the fish and put aside for 1 hour.

  • Take away the fish from the marinade and pat dry.

  • Mix all substances for the batter. Coat the fish in the batter and put aside for quarter-hour.

  • Fry in scorching oil till golden brown. Serve scorching.

 

 

1 lb / 450 g mackerel, cleaned and reduce into 2 inch/ 5cm items

1 onion, finely chopped

1 oz /25 g tamarind pods

3 cloves garlic chopped

½  tsp turmeric

1 tsp chili powder

½ tsp cumin deeds, dry roasted and floor

½ tsp mustard seeds, dry roasted and floor

½ tsp fenugreek seeds, dry roasted and floor

½ oz / 15 g desiccated coconut

4-5 curry leaves

1 x 14 oz can tomatoes

1 tsp salt

1½ tsp coriander powder

2 dried crimson chilies (optionally available)

2 inexperienced chilies

2 tbsp vegetable oil

 

to garnish:

1 onion,  chopped

2 tbsp oil

1 tsp cumin seeds

coriander leaves

piece of crimson chili

 

 

  • Soak the tamarind pods in a cup of scorching water for 10-15 minutes and extract the pulps.

  • Warmth the oil in a big, heavy-bottom skillet.

  • Add the onion and fry till gentle brown.

  • Add the garlic, cumin, mustard seeds, fenugreek, coriander, turmeric, chili powder, coconut  and curry leaves. Gently fry for 30 seconds.

  • Add the tamarind pulp and the tomatoes and simmer gently for 1 minute.

  • Add the mackerel, then the chopped chilies and salt.

  • Cowl and prepare dinner for 30-40 minutes or till the fish is tender. If vital add a bit of water.

  • To garnish:

  • Fry the chopped onion within the oil till gentle brown.

  • Add the cumin seeds as quickly as they start to crackle, pour the combination over the fish curry.

  • Sprinkle with  the chopped coriander leaves, add a chunk of chili and serve with plain boiled rice.

 

 

2½ lb /1 kg mussels cleaned

1 can coconut milk

1 onion, finely chopped

2 tsp garlic-ginger paste

½  tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried crimson chilies (optionally available)

3 tbsp vegetable oil

black pepper, salt,  to style

recent cilantro leaves to garnish

 

 

  • Warmth the oil in a big, heavy-bottom skillet.

  • Add the onion and prepare dinner over low warmth, stirring sometimes for 7 minutes, or till gold.

  • Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and prepare dinner, stirring consistently for extra 2 minutes.

  • Add coconut milk, convey to a boil.

  • Add the mussels, cowl, and prepare dinner for 10 minutes or till the mussels have opened.

  • Discard any mussels that stay shut. Switch the mussels with the coconut sauce to a serving dish.

  • Garnish with a recent cilantro and serve instantly.

MUSSELS CURRY

 

 

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