Cricket World Cup 2019

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DECCAN CHRONICLE
Published Jun 3, 2019, 12:31 am IST
Updated Jun 3, 2019, 12:31 am IST
Try out these recipes by Executive Chef Saurabh Singh of All Spice.
Executive Chef Saurabh Singh
 Executive Chef Saurabh Singh

Malayalis love their fish – along with meals as well as on special occasions. Here are a few special recipes for foodies who are crazy about seafood.Try out these recipes by Executive Chef Saurabh Singh of All Spice, a coastal speciality restaurant at Four Points by Sheraton Kochi Infopark

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Pomfret Recheado

Ingredients
Pomfret - large sized    1 nos
Ginger    1 pod
Coconut Vinegar    50 ml
Goan chilly    20 gms
Black pepper    1 tsp
Turmeric powder    ½ tsp
Salt    to taste
Kashmiri chilly    50 gms
Cumin seeds    1 tsp
Garlic    1 pod
Cardamom,cloves    1 tsp and cinnamon
Sugar    2 tbsp

Method
Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in coconutvinegar for 12 hours. Then grind to a paste.
Sauté onions in 1 tsp oil on low flame till brown
Add sugar. Now add the sautéed onions to the prepared paste. The Recheado masala is now ready.
Clean and cut fish, then marinate it with Reacheado paste.
Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.
Garnish with laccha salad and lemon wedges

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Prawn Rawa Fry

Ingredients
Prawn Medium cleaned    10  nos
Ginger and garlic paste    1 tsp
Lemon juice    1 tsp
Salt    to taste
Turmeric powder    a pinch
Chilly powder    1 tbs
Coriander powder    1 tsp
Pepper powder    1 tsp
Semolina    20 gms
Refined oil    200 ml
Egg    1 nos

Method
Clean the prawns, devein and wash them. Leave the tails on. Pat them dry.
In a bowl, mix ginger garlic paste, turmeric powder, red chili powder, coriander powder,Pepper powder, lemon juice, salt, and two teaspoons of refined oil
And mix together
In a bowl, break open egg, rice flour and salt. Mix them well
Take the marinated prawn, coat them with the egg mix and Semolina.
In a pan add 200 grams of oil to deep fry the prawns. As the oil gets hot enough, add the marinated prawns into it.
Serve hot garnished with fried curry leaves,red chilly,laccha salad and Pickled gooseberry

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Curry Leaves Bay Prawns

Ingredients
Prawns (medium sized and cleaned) - 10 nos.
Ginger and garlic paste - 1 tsp
Lemon juice - 1 tsp
Salt - To taste
Turmeric powder - A pinch
Yogurt - 1 tbsp
Cashew nut paste - 1 tbsp
Curry leaves (chopped) -1 tsp
Coconut oil - 10 ml

Method
Clean the prawns, devein and wash them. Leave the tails on. Pat them dry.
In a bowl, mix ginger garlic paste, turmeric powder, yogurt, cashew nut paste, chopped curry leaves, lemon juice, salt, and two teaspoons of coconut oil.
Mix them well.
Heat pan and put the prawn mixture and cook on low flame for 6-7 minutes.
Serve hot garnished with fried curry leaves and laccha salad.

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Goan Baked Crab

Ingredients
Crab Shell            3 nos
Crab Meat            100 gms
Pepper powder        1 tsp
Ginger chopped        1 tsp
Yellow chilly powder        1 tsp
Coriander            2 tsp
Garlic chopped        1 tsp
Butter            1 tbsp
East Indian powder        1 tsp
Turmeric powder        a pinch
Goan kokum            2 nos
Green Chilly chopped        1 nos
Onion chopped        1 nos
Salt                to taste
Refined Oil            2 tbsp

Method
Wash the crabs and Separate the crab meat from the shell.
In a skillet, add oil. Add, garlic, ginger, onion,green chilly. Fry for about 5 minutes.
Add the onions, green chillies and goankokum to the masala. Add this mix to a pan and place it over the flame.
Add the east Indian masala, turmeric powder, green chilies, salt, yellow chilly powder. Mix well.
Once done, stuff crab mixture into the crab shell,
Let it bake till done

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Cricket World Cup 2019


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