Cooking Dil Se...!!!: Seafood Recipes

Showing posts with label Seafood Recipes. Show all posts

Garlic Buttered Squids(Calamari)...!!!

Author: Siddhi Shirsat // Category: Seafood Recipes, Starters

Squids or Calamari are one of the most famous seafood items. This Garlic buttered Squids is a very popular dish in restaurants. Its a very simple and quick to prepare, but the outcome is very tasty and delicious seafood starter.

INGREDIENTS:

2 cups squids ( cleaned and cut in rings)
2 table spoon butter
1 table spoon finely chopped garlic
2 tea spoon ginger-garlic paste
1/2 tea spoon turmeric powder
1/2 tea spoon pepper powder(optional)
1 table spoon finely chopped coriander
salt
oil

METHOD:

Apply salt, turmeric and ginger-garlic paste to the squid rings and keep for marination for 20 mins. Heat oil for deep frying in a kadai. Fry all marinated squid rings in it till light brown and done.Drain them on a oil absorbent paper.

Heat a non stick pan and add 1 tea spoon oil in it. Then add 1 table spoon butter and when it melts add chopped garlic and saute it till it turns light brown and and butter is nicely flavored with garlic.Now add fried squid rings and toss them for 2 mins. Add the remaining butter and pepper powder and toss them again till the butter melts and coats them properly.

Add the chopped coriander leaves and toss and remove from flame.Serve them hot.

Preparation Time : 20 mins

Comments (5)

Mackerel Rechado...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Seafood Recipes

Goan Cuisine is influenced a lot by Portuguese cuisine . Many popular seafood recipes like balchao, vindaloo etc have the Portuguese impact on them. 'Fish Rechado' is one such dish.Rechado masala pronounced as 'reshad' is a spice paste prepared using coconut vinegar.It is can be used as stuffing for many fishes, like pomfret, mackerel,red snapper,salmon etc. Today i am posting the recipe of "Mackerel Rechado" which is the most famous among all fish rechados.

Rechado Masala

INGREDIENTS:

25 kashmiri dry red chillis
5 green cardamoms
7 cloves
8 pepper corns
2 inch cinnamon
1 tea spoon cumin seeds
20 garlic cloves
2 inch ginger
1 cup coconut vinegar
2 onions sliced
oil
4 big size fresh mackerels
4 table spoon lemon juice
2 table spoon rice flour
1 tea spoon sugar
salt

METHOD:

Soak Kashmiri red chilli's and all the whole spices in coconut vinegar for overnight or min 8 hours. Heat a little oil in a pan and saute onions till brown in it Cool them.Grind the soaked spices and chillies along with garlic cloves,ginger and fried onion to fine and smooth red paste.Use coconut vinegar used for soaking to grind it, do not add any water.Add little salt and sugar and grind again for a while.

Heat 2 tea spoon oil in a non stick pan and add the spice paste. Saute it with stirring continuously for 5-6 mins , do not allow it to get burnt.Let it cool. Rechado masala is ready. It remains in refrigerator for a month also.

Clean the mackerels properly. Remove the head and tail and give it slits on both sides. Cut 2 pockets on both the sides below the fish bone and clean it from inside. This pockets can be used to stuff spice paste also.

Rub salt, lemon juice and turmeric properly on the cleaned mackerels and keep them aside for 20 mins.
Now Take each mackerel and stuff the rechado masala in both pockets and also rub the paste on both the slitted sides of them. Now dip this stuffed mackerel in rice flour and coat it evenly with it on both the sides.Repeat it with all the other mackerels.

Heat a griddle and add oil in it. Shallow fry this stuffed mackerels till nice brown and crispy. Serve hot with rice and fish curry.

Preparation Time : 30 mins

NOTE:
1)Well i have a nice option for my vegetarian friends. They can stuff this spice paste in lady finger(okra) and make it. 'Lady finger Rechado ' is a very famous vegetarian version of it.
2)You can make this spice in bulk and keep in refrigerator. It remains good for a month in it as no water is used in it and coconut vinegar is a very good preservative.
3)Use this same paste to make pomfret or any other fish rechado.

Comments (7)

Kokum Mackerels(Sola Bangde)...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Seafood Recipes

Today i am back with a very popular and tasty Goan fish dish..."Sola Bangde" or "Kokum Mackerels"...'sola' means kokum in konkani and 'bangde' means mackerels...Mackerel is one of the famous and common fish in Goa.This dish is specially made only of mackerel fish,any other fish cannot be used as the taste will differ a lot...This dish is called kokum mackrels as kokum is the main ingredient here, as kokum gives this dish a nice tanginess and gives it very nice taste and flavour.Its one of my favourite mackerel dish...its been made at my place from many generations and even i learned it.

INGREDIENTS:

8-10 fresh Mackerels(medium size)
8-10 dry kokum kernels
2 cups freshly grated coconut
6 green chilllis
6 dry red chillis
1 tea spoon tamrind pulp
2 inch ginger pieces
14-20 garlic cloves
1 tea spoon turmeric powder
1 table spoon corainder leaves
2-3 table spoon oil
salt

METHOD:

Clean the mackerels properly.Do not make pieces of them, just cut head and tail part and clean inside stomach.Make 3-4 slits on each mackerel.Medium size mackerels are perfect for this dish.Clean them and keep them aside.

Grind together freshly grated coconut,green and dry red chillis,tamrind pulp,ginger,garlic cloves,turmeric powder and salt using very little water.Do not grind it very fine, but it should be coursely grinded to dry paste using very little water.

Now apply this paste to the cleaned mackerels and keep for marination for 1 hour.After the marination time is complete heat a wide pan, preferebly non stick.Add 2-3 table spoon of oil in it.Place marinated mackerels one by one in one layer in it.Pour the remaining marination paste over it.Make 2-3 pieces of each kokum kernel and place them evenly all over the mackerel layer.

Close and cook it on low flame for 15-20 mins.They should not be turned while cooking, so they should be cooked on low flame and cooking n low flame also enhances the flavour of kokum.When they are cooked garnish them with corainder leaves and serve them hot.

They taste best when served with rice and fish curry.

Preparation Time: 30 mins

NOTE: Use of fresh mackerels for this dish is very important, as it gives the right taste.
If you do not get dry kokum kernels you can sprinkle some amount of kokum extract on them while cooking.It wont give the same taste as kernels, but you can use it if you do not get kokum kernels.
Use amount of green and dry red chillis according to your taste,but add equal amount of green and dry red chillis.

Comments (12)

Kolambi Bhaat -Type 2(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi(Prawns) bhaat or rice is very popular in konkan area.Its mainly rice cooked in prawns and coconut milk.Same dish can have few different ingredients and bit different taste when it varies across area and people.I had earlier posted one more version of this rice which you can find here.This recipe had a green coconut paste which was used to add taste in it and was mildly spiced.Wherelse this version includes more spices and also green peas.I like both the methods, both are tasty in their own way.

INGREDIENTS:

2 cups basmati rice
1 cup shelled and cleaned prawns(small or medium size preferred)
2 cups fresh coconut milk
2 big onions sliced
3/4 cup green peas
1 table spoon ginger-garlic paste
2 tea spoon chilli powder
2 tea spoon garam masala
1/2 tea spoon cumin powder
1 tea spoon corainder powder
2-3 table spoon lemon juice
1 tea spoon turmeric powder
5-6 fresh curry leaves
2 table spoon corainder leaves chopped
oil
salt

Whole Masalas:

4-5 cloves
6-7 peppercorns
2" cinnamon stick
2 bay leaves
1 star anise

METHOD:

Apply turmeric, salt and 1 table spoon lemon juice to prawns and keep aside for 15 mins.Soak rice in water and drain and keep aside for 20 mins.Heat oil in a vessel and add all the whole masalas and saute for 2 mins.Add curry leaves and saute for 30 seconds.

Now add the sliced onions and saute till light brown.Add the marinated prawns and saute for 3-4 mins and add green peas.Stir and add ginger-garlic paste and mix well.Cover and cook for 3-4 mins on low flame.

Now prawns and peas will be cooked.Now switch off the gas and add coconut milk and mix it well with the prawns mixture.Put on the gas and add chilli powder,cumin powder,coriander powder,garam masala, salt and remaining lemon juice.

Stir it well and add 2 cups of hot water. Close it and cook till the rice is cooked well and water is fully absorbed.Check in middle and add little more water if water is dried up and rice is still not cooked.This dish will have bit sticky rice grains and not seperated grains as in our biryanis.

Garnish with corainder leaves and freshly grated coconut and serve hot.

NOTE:If you do not find small or medium size prawns and want to try with big ones,cut them in small pieces and use.

Preparation Time: 30 mins

Comments (6)

Clams(Teesri) Stirfry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Clams are very famous in goa among non-vegetarians. They are found near river banks here for some months and they have big demand.Even i am a big fan of clams.Generally two varieties of clams are available white and black ones.White ones are called "Teesryo" or "Tisryo" and black ones are called " khubbe" in goan language konkani.In clams soft and tasty meat is present in between hard shells.While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact and the whole meat of thet clamp is tranfered in it,offcourse that shell is discarded during eating. Keeping one shell and cooking gives a nice look to the dish as well its real fun to remove the soft meat from it and eat:-)).Here many traditonal dishes are prepared from it.This is clamp stirfry which i love.Its called "Teesri Sadsadaille" in konakani which means stir fry.Its a very simple recipe which my mom makes and i just love it.

INGREDIENTS:

3 cups cleaned clams (with one shell kept)

1 cup chopped onions

2-3 green chillis slitted

2-3 table spoon freshly grated coconut

1 tea spoon turmeric

2 tea spoon goan garam masala or normal garam masala(optional)

1/4 tea spoon assafoetida

3-4 dry kokum peels(or kokum water)

salt

oil

METHOD:

Heat a pan and add little oil and when it gets heated add assafoetida.In it add 1/4 cup chopped onion and saute it till light brown.Now add the clams and saute them for 3-4 mins in it.

Add remaining chopped onion and green chillis.Add water till the clams get dipped in it, do not add much .Close the lid and let the clams get cooked in it.They do not take much time hardly 5-7 mins.

When they are done add salt,turmeric powder and garam masala.Mix it and cook for 2 mins.Garam masala is optional if you want it to be less spicy avoid it and use more green chillis.Now add the grated coconut and cook for more 2 mins.Now when its almost done and water its dried up, add the dry kokum

peels and cook for 1 mins and remove from flame.

Serve hot with rice and goan fish curry.

NOTE: If kokum is not available you can use tamrind pulp to give the dish a bit sour taste.In goa kokums are used it and they are more preferred.

Preparation Time: 20 mins

Comments (4)

Prawns Tortilla Quesadilla...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Mexican Dishes, Non-Veg Recipes, Prawns Dishes, Seafood Recipes

I am in mood of trying some mexican dishes this days so i decided to make this quesadilla.A Quesadilla is a mexican snack food made of cheese and some other stuffing on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes from spanish, and literally means "cheese tortilla".Sometimes its also called as "tortilla pizza". I decided to make some different stuffing for it, different from the regular veg stuffing, so i made it using prawns and eggs and it tasted very nice on its own.I also wanted to make those tortillas bit spicy so i added some italian herbs and chilli flakes, which enhanced its taste and flavour more.When i made quesadilla using it, it tasted more good along with cheese.I was very happy on my try:-))

INGREDIENTS:

1 cup grated mozerella cheese

oil

For Corn Tortillas:

1 cup maize flour

1 cup all purpose flour(maida)

1 tea spoon oregeno

1 tea spoon paprika(chilli flakes)

pinch of baking powder

pinch of turmeric(optional)

2 tea spoons butter

salt

For Stuffing:

1 cup cleaned prawns

2 eggs

2 cups spring onion chopped

1 cup onion chopped finely

1 tea spoon pepper powder

2 tea spoon chilli flakes

1 tea spoon oregeno

1 table spoon soya sauce

2 table spoons tomato ketchup(optional)

pinch of sugar

salt

METHOD:

Mix all the ingredients of tortilla and add enough water and kned it into a firm and soft dough.Keep it aside for 30 mins.Marinate prawns in salt and turmeric and keep for 1 hour

For the stuffing, heat a pan and add little oil. When its gets heated add soya sauce and stir . If soya sauce is added at this stage,its gives a nice aroma and taste and also its raw smell goes. Stir it for 1-2 mins.Now add the chopped onions and saute for 4-5 mins.

When the onions are almost done add the prawns and let them get cooked for 4-5 mins.Saute them frequently.When they are cooked well, add chopped spring onions and mix well.Now add salt, pepper powder and chilli flakes. Saute for 2-3 mins.

Beat eggs in a bowl along with little salt and add it to the above cooking mixture, stir for 2 mins after adding them so that the eggs coat the veges mixture well and get cooked for some time.When eggs mixture get cooked well add little more pepper powder and spinkle pinch of sugar. If u adding tomato ketchup add at this stage and mix well and cook for 1 min. Remove from flame and keep aside.

Now take lemon size balls of the above dough and using a rolling pin roll out thin rotis like of our normal chapati size. First you place a raw tortilla in a plate, now take the above stuffing mixture in the centre of tortilla, leave 1 inch edges and fill the rest with the stuffing in center, next spread the 3 -4 table spoons of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.I have shown the pic below of raw quesadilla.

Pre heat a tawa, place the above quesadilla on tawa, roast the tortilla pizza both sides on medium heat only with little oil. The cheese inside must melt.Turn it carefully. If you want you can add some more oil on both sides of the pizza, while frying. Fry till its cripsy on both sides.

Remove when done. Cut in slices using a pizza cutter.Serve hot with salsa.

Preparation Time : 30 mins

Comments (2)

Kolambi Bhaat-Type 1(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi Bhaat is one of the best dishes in Konkani cuisine. Its Spicy prawns pulao cooked in coconut milk and flavoured with green spice paste.Prawns are called kolambi in marathi.Coconut milk gives it a rich flavour And prawns aroma makes it very tasty.I had made if some days back and it realy tastes awesome.

INGREDIENTS:

15-20 small sized prawns shelled and cleaned

1 cup soaked basmati rice

2 table spoon lemon juice

1/4 cup grated coconut

2 green chillis chopped

1/2" ginger chopped

5-6 garlic cloves

4-5 fresh mint leaves(optional)

1 medium onion chopped

1/2 cup coconut milk

1" cinnamon

2 black cardamoms

2 bay leaves

1 star anise(broken in 3-4 pieces)

2-3 cloves

3-4 black peppers

1 tea spoon turmeric

oil

salt

METHOD:

Apply salt and turmeric to prawns.Apply 1 table spoon of lemon juice and keep for mariantion for 20 mins.Grind corainder leaves, mint leaves, grated coconut, green chillis and garlic cloves adding water to a fine paste.

Heat a thick bottomed handi and and heat 2 table spoon of oil in it. Add all the whole masalas and fry for 2-3 mins. Add the chopped onion and saute till it becomes light golden brown.

Now add the marinated prawns and mix properly. Let the prawns get cooked and bit fried for 4-5 mins.Add the ground green paste and saute for 2 mins.

Add the soaked rice.Add the coconut milk and stir for 1 min. Add 1 n 1/2 cups of water . Add salt and remaining lemon juice. Let the water get boiled.Now close the vessel and cook on medium flame till rice get cooked and dried.

Add more water in middle if all the water is dried and rice is not fully cooked.When done remove from flame.

Garnish with grated coconut and chopped corainder and serve hot.

NOTE: If small size prawns are not avialable then cut big size prawns in pieces and use. Small size prawns give good aroma so are used here.

Preparation Time: 20 mins.

Comments (0)

Prawns Stuffed in bell pepper and Snake Gourd...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Prawns Dishes, Seafood Recipes, Starters

This recipe is a very uncommon combination but is very tasty. I love this from my childhood.It was a common dish at my place. In this both snake gourd as well as bellpeppers can be used to stuff prawns mixture. I have put the pic of both.With snake gourd it gets a different taste with mild flavour of snake gourd and if stuffed in capsicum its gives different taste of capsicum. Both combinations have their own special taste. Normally i do not eat any dish made from snake gourd, as i do not like it. But i just love this dish. Its so tasty that people who do not like snake gourd will also enjoy it.Its a very good starter recipe .

INGREDIENTS:

3/4 cup cleaned medium size prawns

4-5 small size green bellpeppers

1 snake gourd

1 1/2 cup onions chopped finely

3/4 cup chopped tomato

2 green chillis chopped

2 table spoon chopped corainder leaves

1/2 cup besan

1/2 tea spoon chilli powder

1 table spoon lime juice

1 tea spon turmeric

2 tea spoon garam masala

salt

oil

METHOD:

Cut the snake gourd in round pieces, may be 2 inches in length.Remove all the inner seeds and pulp. Make them hollow like pipes.

Take each capsicum and chop its one end, not the end near stem but the opposite one. A hole of 1 n 1/2 inch is developed. Now remove all the seeds from it and make it hollow.Cut is always made to the end opposite stem as it makes it easier to remove the seeds.

Apply salt,lemon juice and turmeric to prawns and keep them for marination for 20 mins.

Now Heat a pan. Add 2 table spoon oil in it.Fry onions in it till soft and light brown. Then add tomatoes.Saute till they become soft.Add green chillis.Now add the marinated prawns. and cook them for some time till they are fully done. Now add salt, garam masala and mix it properly. When the whole mixture is done garnish it with coriander leaves and remove from flame. Let it cool for some time.

Now take bowl. Add besan to it. Add little salt and chilli powder.Add little water and mix it well till it forms a thick paste. It should not be thin batter.

Now take one capsicum. fill it fully with the prawns stuffing. Now seal its open end with the besan batter.Repeat the same with the remaining bell peppers.

Now take one snake gourd piece. Fill it with the prawns stuffing. Seal its both edges with the besan mixture. The mixture must be thick, it should not fall when applied.

Heat a pan. Add oil and shallow fry them on all sides till they are done.Remove them on paper to absorb oil.They can also be deep fried but i avoid it as it consumes more oil which is not good for health.

Or they can even be cooked in microwave.Brush oil on each one of them and cook them on convection mode for 10 mins and 5 mins on grill.

Serve them hot.

NOTE:I have used small size bellpeppers as they are good to stuff as well as cook. While eating also no need to cut and serve, they can be serves as whole.

If medium size prawns are not available, cut big size prawns in pieces and use.

Preparation Time:30 mins.

Comments (0)

Pomfret Fry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Pomfret is a famous fish in goa... Its called 'Paplet' in konkani.there are two types of pomfrets available white pomfret and black pomfret...taste of both are different.I love white pomfret. Pomfret fry is famous in goa. Almost in every non-veg restaurant this dish is included in the menu. For those who do no know how pomfret looks i have included a pic below.Its very easy to make pomfret fry.

INGREDIENTS:

5-6 pieces of fresh pomfret

1 tea spoon salt

1 tea spoon turmeric

1 table spoon tamrind paste

2-3 tea spoon chilli powder

2 table spoon sooji(rava)

2 table spoon maida

oil

METHOD:

Clean the ponfret pieces properly. apply salt, turmeric and tamrind paste and keep for marination for 30 mins.

Now apply chilli powder. Heat a pan and add oil.

Mix rava and maida on a plate. Deep each piece in the rava-maida mixture. This mixture must coat the whole piece of fish.Repeat the same with the other fish pieces.

Shallow fry this pieces in oil till brown and crispy. Turn on all sides and fry for even browning of it.

NOTE: Same procedure can be applied for mackerels or some other fishes to fry.

Preparation Time: 15 mins.

Comments (1)

Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: Non-Veg Recipes, Prawns Dishes, Pulavs N Biryanis, Quick Dishes, Rice Dishes, Seafood Recipes

Many people like prawns.Even i am a fan of prawns...:))...Many tasty dishes can be made from prawns...Today i am posting one of them.Prawns biryani is realy tasty and can be made in no time. This recipe is my experiment.This is very simple and easy recipe. I took the recipe of my egg biryani and modified it a bit and made prawns and belive me it became realy spicy as i like and tasty...

INGREDIENTS:

2 cups basmati rice

1 cup prawns( shell removed and cleaned)

2 medium sized onions chopped

1 table spoon ginger garlic paste

1/2 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon corainder powder

1 veg maggi cube

2' cinnamon

4-5 peppercorns

4-5 cloves

3-4 bay leaves

1/2 lemon

oil/ghee

salt

METHOD:

Apply salt and little turmeric to the prawns.

Take a pan and add ghee and fry the onions in it till they become translucent.Now add the ginger garlic paste and mix well.Fry for 2 mins.

Now add the prawns to it. Add turmeric.In this dish small prawns are preferred over big ones as they give a nice aroma to the dish. If you have big prawns cut them in small pieces and use.Fry the prawns till they get gt cooked for 7-8 mins and get bit golden colour.

Meanwhile soak the rice in water and spread it on cloth so that all the water drains out. Add a teaspoon of oil to the rice before spreading as this helps to separate the rice after cooking and it does not get sticked to each other.Let it be on cloth for 30 mins.

Now take a pan and add ghee. Now add all the whole masalas like cinnamon, cloves, peppers and bay leaves. Fry them for 2 mins and add the rice to it. Fry the rice for 5 mins.

Now add the fried rice to the vessel containing the prawns mixture. Add 1 and 3/4 cups of water. If more water required add later.Now add the chilli powder, garam masala, corainder powder,powdered maggi cube and salt.

Close the lid and let the rice cook.Check for 10 mins if the rice is done. when the rice is almost cooked sprinkle juice of lemon on it.

Remove from flame.

Its ready .Serve Hot.

NOTE: Small prawns are prefered in this dish as they get mixed well and give a nice aroma.If using bigger prawns cut them in small pieces and use.

Serves:3-4

Preparation time:25 mins.

Comments (0)

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