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

Jul 15, 2013

Meen Kuzhambu | Fish Curry

Cooking fish of different varieties has always been a challenge. Each variety of fish has its own taste and a recipe tied to it. My mother-in-law has been my tutor when it comes to sea food recipes. She cooks sea food recipes without any clinch. 

I have learnt the art of preparing fish curry using my mother-in-law's sambhar powder. I have tried this recipe with different kinds of fish like tilapia, ocean perch, red snapper and white fish fillet. But, cat fish turned out to be the best.  The secret ingredient for this recipe is right proportion of tamarind pulp and sambhar powder. This powder is made with coriander seeds, red chilies, turmeric and curry leaves. It is mostly served with steamed rice.

Tamarind is heavily used in this recipe. This curry tastes best following day, when fish has absorbed all its flavors. In olden times, this curry was prepared in a clay pot and was stored up to 1 week when preserved in right temperature.


1/2 kg Cat fish
1 tsp Mustard seeds
1/2 tsp Fennel seeds
1/2 tsp Fenugreek seeds
1 sprig of Curry leaves
3 Garlic cloves, finely chopped
1 Onion, finely chopped
1 Tomato, finely chopped
lemon sized Tamarind
3 tsp Sambhar powder
2 tsp Coriander powder
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
4 tsp oil
2 Cups of Water


  • In a large mixing bowl, soak tamarind in hot water for 10 minutes. Extract pulp and discard its fiber and skin. To this add sambhar powder and mix well
  • In a heavy bottomed vessel, heat oil, add mustard seeds, fennel seeds, and fenugreek seeds. When mustard seeds starts to crackle add garlic, curry leaves and onion. Fry until onions turn transparent
  • Add tomatoes. Saute until oil separates out from tomatoes
  • Add tamarind pulp and sambar. And then add 2 -3 cups of water. Simmer until oil starts to float on top and gravy thickens. Adjust salt as per taste
  • Add cat fish to the gravy. Cook in medium heat for 15 minutes
  • Serve hot with steamed rice. 

Jun 21, 2013

Seared Mahi Mahi Fillet

Seared Mahi Mahi Fillet  is a simple and delicious seafood recipe. Fresh Mahi Mahi fillets are spiced up and lightly rubbed with Indian spices and seared in olive oil until it is crisp and cooked to perfection. 

I learnt that searing is one of the best way to cook seafood. It is delectable, juicy and keeps fish moist.  Simple salad with onions, cucumbers and tomatoes is the best combination for this recipes and it is perfect meal on a hot summer night.


6 Mahi Mahi Fillets
1 tsp Sambhar powder
3-4 garlic, minced
1/2 tsp salt
6 tsp Olive oil


  • In a small mixing bowl, make mix sambhar powder, garlic and salt 
  • Rub this mixture over Mahi Mahi fillets. Refrigerate for 30 minutes

  • Add oil on a preheated pan. Gently place mahi-mahi fillets. Roast it evenly on both the sides

  • Serve hot with a salt of your choice

Apr 26, 2013

Nandu Masala | Crab Masala

"Nandu (Crab) Masala" is a sea food delight. Crabs are cooked with ginger, garlic, onions, tomato and coconut along with blend of different spices.

This is one of my beloved dish. I have experimented different crab recipes with various combination of spices and this one turned to be the best. So, when cooking with crab, it is important to retain crab flavor when it is cooked with different spices.

I did not get Indian crab to make this recipe, but instead used Alaskan snow crabs. 


 1 kg Alaskan snow crabs or Indian crab
1 tsp Fennel seeds
4 Cloves
2 small sticks of Cinnamon
5 cloves of Garlic
1 small piece of Ginger
4 Green Chilies, finely chopped
1 sprig of Curry Leaves
1 Onion, finely chopped
1 Tomato, finely chopped
1 tsp Red Chili powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 cup Coconut, grated
4 Cashew Nuts
5 tsp Oil


  • Soak crab in turmeric water for 30 minutes. Clean the crab just before adding to the masala
  • In a heavy bottom vessel, heat oil. Add cinnamon, fennel seeds, cloves, ginger and garlic paste, curry leaves and green chilies. Saute for a minute

  • Add Onions and fry until it turns transparent

  • Add turmeric powder, red chili powder, and coriander powder. Sprinkle water if masala sticks to the bottom of vessel
  • Add tomato and cook for 2 minutes

  • In a blender, grind coconut and cashew nut. Pour it into masala. Cook until oil seperates out from the masala

  • Adjust salt as per paste
  • Add  cleaned crabs to the masala and mix well. Smear masala all over crab so that all flavors are evenly absorbed

  • Cover the vessel and cook in medium- low heat setting for 15 minutes 
  • Serve hot with steamed rice and lemon wedges

Apr 10, 2013

Ocean Perch Fritters

If you are in good mood for sea food, then look out for "Ocean Perch". It is very tasty and tender with lot of moisture. Also, its very healthy and economical and saves your time in cooking.

This recipe is deep-fried and requires marination. The initial steps of this recipe can  be prepared in advance and helps to save your time.


5 Ocean Perch fillets, cut into 2X2 inch pieces with the skin
Oil for deep frying

For Marinade-
1 tsp Fenugreek seed powder
2 Cloves of garlic, minced
1 small piece of Ginger, minced
1 tsp Kashmiri Red Chili powder or Spanish Paprika
1 tsp Rice Flour
1 tsp Oil


  • In a mixing bowl, mix fenugreek seed powder, ginger, garlic, kashmiri red chili powder, oil and salt. 

  • Add ocean perch fillets to mixing bowl and mix well

  • Refrigerate for 1 to 2 hours
  • Add rice flour just before deep frying and mix well

  • Heat oil for deep- frying in a heavy bottom vessel. Add fish gently to the oil. Fry on both the sides in medium- high heat setting. Use a paper towel to drain excess oil

  • Serve hot

Instead of refrigerating fish, you can freeze it for later use. Thaw fish just before deep frying. 

Apr 5, 2013

Ocean Perch Fry

Very simple recipe flavored with coriander leaves, lemon and spiced with green chilies.


 6 Ocean Perch fillets
1 small bunch of Coriander Leaves | Cilantro
3 Cloves of Garlic
1 inch Ginger
4 Green Chilies
1/4 tsp Turmeric
1/2 tsp Rice flour 
1 Lemon 
2 tsp Grape seed oil


  • Using a blender, make a coarse paste of ginger, garlic, coriander leaves, turmeric, salt and lemon

  • To this paste, add rice flour and mix well

  • Apply this paste over ocean perch fillets and refrigerate  for 45 minutes

  • Heat oil in a pan. Gently place ocean fillets in a greased pan. Pan fry fillets evenly on both the sides

  • Serve hot with lettuce salad and lemon wedges

Mar 6, 2013

Baked Fish

Looking for healthy dinner!!
A simple blend of fresh herbs and spices transforms tilapia fillets into a mind-blowing feast.
This is a great and healthy meal which is lightly crisp on the outside, tender and juicy inside.


5 Tilapia fillets
2 Green chilies
2 cloves of garlic
1 small piece of ginger
Handful of mint
Handful of Cilantro
1/2 tsp.of cumin powder
1tsp.of extra virgin olive oil


  • Make a paste of  all ingredients except fish fillets
  • Apply marinade paste over tilapia fish fillets and refrigerate for 20 minutes
  • Place the fillets in a greased baking dish
  • Preheat oven to 350C 
  • bake fish up to 20 minutes at 300C
  • Serve with salad if desired