Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts

Sub Style Tuna Fish Sandwich#FishFriday

Fish or Seafood Sandwiches is the theme for the event for Fish Friday Foodies this month our host is Sue Lau.  Baked a Long French Loaf With Seeds for Bread Bakers last week.   Made a Sub Style Tuna Fish Sandwich, delicious and yummy.
Serves 2
Ingredients
Long French Loaf With Seeds - can use any french loaf
1 Small Tin Tuna fish 
6 Lettuce Leaves 
Tomato Slices
Cucumber Slices
Olives - Green or Black - sliced
Other add-inns of your choice
Black Pepper powder as required
Sweet Chilly Sauce as required

Method
Drain the tuna in sieve. Flake it and keep aside
Cut the bread in two pieces.  Slice each piece in the center.
Spread Mayonnaise, then the lettuce leaves, tuna,  sprinkle black pepper powder.  
Arrange the cucumber,  tomato slices, add some olives ( forgot to add it) again top it with mayonnaise 
and sweet chilly sauce.  
Cover it and enjoy.

Labels : Sandwiches, Tuna, Sub Style Sandwich, French Loaf, Lettuce, Tomato, Cucumber, Olives, Seafood/Fish

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Camarones Empanizados Con Coco y Salsa De Mango#FishFriday

Camarones Empanizados Con Coco y Salsa De Mango it means Fried Breaded Shrimps In Coconut Served With Mango Sauce.  This is a must try recipe,  yummy to have as a starter.  
It’s time for me to post my fish recipe for #FishFridayFoodies and for April, the topic is all about Latin American Fish Recipes and our Host is Sue.
Ingredients
For the Marination
8 Cleaned Large Shrimp - tail in tact
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Chilly Flakes
1 Tablespoon Lemon Juice
Salt to taste 
Other Ingredients 
1 Egg 
1 Cup Seasoned All Purpose Flour
1/4 Cup Shredded Coconut
1/4 Cup Dry Bread Crumbs
Oil - As required for deep Frying
For the Mango Sauce  

2 Tablespoons Sugar
2 Tablespoons Vinegar
Pulp of 2 Mangoes
1/4 Teaspoon Salt
Crushed Red Chilly powder to taste

Method
To prepare the Mango Sauce

Peel the mangoes and pulse it  in the blender to get a smooth pulp. Melt the sugar in a small deep pan until it has a light amber color. Carefully add the vinegar and cover it immediately, so that it does not splash, as soon as it evaporates, add the mango pulp. Cook over low heat until thick and season with salt and red chilly powder to taste. Remove it on to a serving bowl and keep it in the refrigerator to chill. This has to be served cold.
For the Shrimps
Mix the shredded Coconut and bread crumbs well, keep aside. 
Peel the shrimp, de vein them from the back, leaving only the tail to hold them.  Marinate them in the given ingredients and keep aside for 15 minutes.
Coat each shrimp with the seasoned flour mixture. Place them in a sieve and shake it a little to remove the excess flour. 
Beat the eggs in a bowl with a balloon whisk until they are fluffy. Then dip each in the beaten egg and shake it a little to remove excess egg coating. Then dredge them in the shredded coconut bread crumbs mix and press very well so that they are well coated to the shrimp. Repeat these steps until you have breaded all the shrimp. 
Refrigerate the shrimp for at least 1 hour before frying.(If the shrimps are not cold, they will drop the coconut when they are fried, so it is VERY important that you refrigerate them for at least 1 hour ! I kept them overnight!!)
Now that the  shrimps are very cold, its time to fry them.  Heat enough oil , in a deep frying pan and fry the just 2 shrimps at a time in the oil for about 3 - 4 minutes, or until golden brown.  (Flip the side of the shrimp in the oil only once) Once they are ready, remove them from the oil and place them on paper towels so that the towels absorb the excess oil.
Serve the Shrimps with the mango sauce! Enjoy!!! 
Labels :  Shrimps, Prawns, Mexico, Mexican, Latin American, Fried Shrimps, Coconut, Starters, Seafood/Fish, Fish Friday, Mango Sauce, Jams & Sauces, 

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Butter Garlic Sauce With Saute Veggies Sizzler Platter#Fishfriday

For my birthday hubby took us out for a day and treated us to his office colleagues favorite fish joint in town. We had variety of fish / seafood dishes but the one that we really enjoyed was the butter garlic crabs. 
From that time this was on my to do list. Here is a copy cat recipe of the Butter Garlic Crabs. I, should say better than what we had, because at home you make better quality, eat with your hands and enjoy it much better.

Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".

Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water  of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste

Method

Wash and scrub the carbs well, separate the hard top body of the crab and  clean them.  
In a large pot ,  add 2 cups of water and the  crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.
Drain out the stock in a bowl.

Place the sizzler plate on high flame to heat it very very hot.

In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma.  Add the stock and keep stirring it  form a smooth and lump free paste.  Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame.  Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them. 
In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.
Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves).  Place the crabs and the veggies at the side.   Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!
Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish


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Oil Free Baked Spiced Fish En Papillote#FishFriday

This month’s Fish Friday Foodies theme is Seafood / Fish en Papillote (i.e. the fish / seafood is baked and served in parchment paper) or called as is a meal in a packet. Our Host for the month is Sue.
This is the second recipe of Fish en Papillote. My earlier recipe is Mediterranean Fish En Papillote. Today's recipe is Oil free and yet so delicious. To tell you the truth, forgot to drizzle oil on the fish and when one packed was served to daughter's packet, she said Ma this fish is "Oiless" yet so yum, it's then I realised it. Any way since this had coconut and spice, the oil was not needed, since coconut does releases oil at the time of cooking. 

Do try this it's really really tasty and yum.. you will love it!


Ingredients  
2 Medium Whole Pomfret Fish
4 Tomatoes - sliced in thick roundles
2 Lemons - sliced in thin roundels
8 to 10 Mushrooms

2 Green Chillies - de seeded and slit
1 Red Chilly - de seeded and slit
To grind to a fine paste
1 Cup Freshly Grated Coconut
6 Cloves Garlic - chopped
Juice of 2 Small Lemons
6 Green Chillies
1 Teaspoon Cumin powder
2 Teaspoons Coriander powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Garam Masala powder
A Handful of Green Coriander Leaves

Salt to taste

Method 
Wash,  clean the fish and give a slit in the center as you give to stuff the fish. Apply 1/2 teaspoon salt on each fish and few drops of lemon juice on it and keep it in a colander to drain all the excess water and salt till the paste is being ground.
Let's grind the paste 

Grind all the ingredients mentioned above to a fine paste in small blender, without using any water. If necessary just add a teaspoon or so of water or better still add oil. 
 Apply the paste to fish inside out well ( see pic).  Place slit green  and red chilly  and in each fish . Keep this in the refrigerator to marinate for at least 30 minutes to an hour.
As you can see in the pic the paste has nicely set on to the fish, so it's necessary to keep it to marinate in the refrigerator.
Take a two big pieces of parchment paper and place few slices of lime and tomato roundels. 
Then the fish, again top it with lime and tomatoes slices, whole mushrooms, seal the packet ( for details check this post Mediterranean Fish En Papillote).
Bake in a preheated oven at 180 degrees, 20 to 25 minutes. 
I, used the air fryer and baked single packet at a time, since the oven was not working it took around 15 to 18 minutes for each to be baked. After 8 minutes I turned the packet and baked again for another 8 to 9 minutes. Let is rest in the air fyer till it cools a little then gently lift it on to serving plate and Enjoy. 
This we had as a meal, it was so filling and delicious.

Labels :  Air Fryer, Continental Cuisine, Healthy,Baked, Fish Friday, Seafood/Fish, Spiced Fish En Papillote, Parchment paper, Whole Pomfret Fish, Oil Free, Indian, Main course

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Clams / Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings #FishFriday

The Mangaloreans call this mini steamed rice dumplings "Mutli".
The  Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies  requires a lot of washing and cleaning, since they are  often filled with sand and dirt.  Therefore  it’s really important to clean them thoroughly & then place them in the freezer overnight or  for at least an or two  hour, so that they open their shells,  then you can clean them properly before steaming/cooking them.   

What I did, brought them from the market,  soak them in a big bowl filled with water for 10 to 15 minutes and  then rinse  them  4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.  
Then next day they had opened a little.  Take each clam and remove the meat from one side into the other one.  Discard the empty shell.  If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.
 See the beauties ..gems of the sea
Ingredients
70  to 80 Clams / Shimpies - washed,  rinsed, sand and grit removed. 
Retain only one shell (kerl) of each clam while discarding the other / empty one.
For the Gravy
To roast in a teaspoon of Oil

4 Bedki  Red chillies 
4 Kashmiri  Red chillies 
1 Tablespoon Coriander seeds
4  Black peppercorns
1 Teaspoon  Cumin seeds
1/4  Teaspoon  Mustard seeds
1/4 Teaspoon Turmeric powder
5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut 
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste
1 Teaspoon Oil
Other Ingredients
3  Shallots - sliced
4 Cloves Garlic - smashed lightly
A Sprig Curry Leaves
1 Small Curry Spoon Oil

For the Mutli /  Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the  Mini Steamed Rice Dumplings /
 Mutlis
Wash the idli rawa and soak it  in water  - till the level of rawa only for two  to three hours. 
 Drain.
Grind it  to a fine paste with salt to taste, using no water as far as possible. 
The batter should be thick ( see pic) 
Transfer the ground batter  in a soft  thin muslin cloth. 
Steam it without lid. 
Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead,  till it forms a soft dough.  It took total 7 - 8 minutes to be done.  If your batter is watery then it may take more time.
Once slightly cooled take the warm dough out of the cloth,  just lightly moisten your hands with water and knead it to a soft dough.
Make marble size balls and flatten them lightly into small circle and 
press to make a little depression with you thumb. 
Place them in steamer 
with lid and steam for 15 mins after the first steam is released.  
Allow them to sit for a while the gravy is getting ready.


To make the Gravy

Heat a pan  with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds  & grated coconut. 

Remove & allow to cool, 
then add tamarind and turmeric powder,  
grind   all these ingredients to a fine paste. Keep aside
My prized possession - my Mud  pan or mud vessel (which we East Indians call it a treezal). 
Heat a  oil in a big pan (large enough to accommodate the gravy+mutlis+clams). 
When the oil is hot, fry the sliced onion till golden brown.  

Add the ground paste and fry well. Add the masala water (after washing the mixie) and bring it to a boil.
  
Cover and cook for few minutes  or till oil surfaces.  
Now add the clams / shimpies and add  water  enough to make a thick gravy consistency,  
cover let them cook
Taste for salt then add the add in the mutlis.  
Cover and cook for 7 to 10 minutes on low flame. 
Or untill oil surfaces.
Turn off flame and allow  mutlis / mini steamed rice dumplings to soak in the gravy for  5 minutes.  
Enjoy these hot!
Real comfort food.. yum.. delicious.

Labels : Seafood/Fish, Clams, Shimpies, Mangalore, Coconut, Spicy, Fish Friday, Dumplings, Karnataka

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