Seafood Recipes

FISH CURRY

½ kg Fish
1 tsp. Salt
½ Coconut (grated)
6 Dry Red Chilies
½ tsp Cummin Seeds
6 peppercorns
2 tsps. Coriander Seeds
¼ tsp. Turmeric
5 Flakes Garlic
1 inch Ginger
1 cup thick Tamarind Juice
2 Onions (sliced)
2 Green Chilies (chopped)
4 bits dried Mango OR 1 raw Mango cubed
3 pcs. Kokum
½ tsp. Teflam Seeds (optional)

Clean the fish and apply salt. Grind the coconut and the next 7 ingredients to a fine paste. Mix tamarind juice with onion and green chilies and mash. Cook the spice paste and tamarind mixture adding a cup of water and salt to taste. Mix mango and kokum. Add the fish and cook for about 5 minutes. Teflam to be added along with mango and kokum, if desired.

 

Fried Fish

(fish such as kingfish, mackrels, pomfret, butter fish, silver bar, lady fish or mullet fried with rice flour)
slices of kingfish
chilli powder
turmeric powder
salt to taste
coarsely ground rice flour
oil for frying

Apply salt to the kingfish slices and marinate for 15 minutes. Drain the excess salt and apply chilli powder and turmeric powder, dip in flour on both sides. Heat a tawa, add oil, and when hot, place the slices on the tawa. Turn two or three times till the fish is evenly cooked and the coating is crisp.

 

Dry Prawn Kismur

(a savoury accompaniment made from dry prawn & coconut)
2 cups cleaned dry prawns
lemon-sized ball of tamarind soaked in water
1 tsp chilli powder
1/4 tsp chilli powder
salt to taste
1 cup freshly grated coconut
1 large onion
2 tsp oil

Clean the prawns by taking off the head, legs and tails. Roast the prawns on a slow fire with two teaspoons oil. Keep stirring continously and when light brown, take off the fire. They will get crisp after a little while. Break the prawns into two to three pieces each depending on the size. Chop the onions finely. Mix together the coconut, chilli and turmeric powders, tamarind juice and salt thoroughly.

Just before serving add the prawn pieces and chopped onion and mix well once again. Do not add prawns before hand as they will get soft. Onion may be roasted in a little oil if preferred to raw.
Note. This kismoor can also be prepared from dried shrimp or mackeral.

 

Kalputi
(a curry made from the heads and flesh from the tail and fins of fish such as kingfish, mackerel or pomfret)

10-12 garlic flakes
1 inch piece garlic
11/2 cup coconut
11/2 chopped onion
11/2 tsp chilli powder
1/4 tsp turmeric
10-15 teflam
10 kokum sloam
4 green chillies
salt to taste
1/2 tsp chopped coriander

Grind coconut, garlic, ginger, red chilli powder, turmeric powder coarsely. Keep the paste aside along with the water used for grinding, separately. Pound fresh teflam and extract the juice. In a pan put the ground coconut and teflam juice. Add salt and the fish flesh and heads along with chopped onion, solam, green chillies split lengthwise and grinding water water and mix well. Add sufficient water to cover the fish. Cover and cook on slow fire, shaking the pan to ensure that the fish does not stick to the bottom.
Once the onion is cooked, raise the heat and let the water evaporate a little. Add the coriander leaves, mix gently and remove from the fire.

 

Crab Xec Xec

8 medium Crabs
8 tbsps. Grated Coconut
10 dry Red Chilies
2 tbsps. Coriander Seeds
10 Peppercorns
4 Cloves
2 tbsps. Oil
2 Onions (sliced)
½ tsp. Ginger-garlic paste
¼ tsp. Turmeric
¼ cup Tamarind Juice
2 Green Chilies (chopped)

Clean the Crabs. Roast the coconut lightly and clear the pan. Roast the chilies and then the spices. Grind the roasted ingredients to a fine paste using a little water. Heat oil, brown the onion, stir in ginger-garlic paste and turmeric. Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chilies. Cook till preparation is thick.