Chilli prawns

Chilli prawns
Ingredients for Chilli prawns
Prawns ½ kg
Shitake mushrooms (sliced)
200 gms garlic, minced
6 cloves
Thai chilli paste 2 tbsp
Oyster sauce 4 tbsp
Oil for sauteing
Little bit of salt
Spring onion 1 spring
Red chilli4
Pokchoy 1 bunch

Method for Chilli prawns
Mix oyster sauce and roasted red chilli paste
Heat pan, saute garlic
When half cooked, add mushrooms and prawns
Cover and let prawns cook
Lower the fire once the sauce from prawns starts to boul
When the shell is rich orange, add in the chilli and oyster mix
Stir to make sure all the prawns are covered with the chilli oyster mix
Turn off the fire
Serve with sauteed pokchoy

Masala fried prawn

Masala fried prawn

Ingredients for Masala fried prawn
Prawns: 10 (medium size)
Ginger garlic paste: 1 tsp
Curry leaves: 15
Lemon juice: 1 tsp
Green chilli (chopped)
Rice flour: 1 tsp
Corn flour: 1 tsp
Red chilli powder: ½ tsp
Salt to taste
Turmeric powder: ½ tsp
Onion (chopped): 1 tsp
Tomato (chopped): 1 tsp
Garlic (chopped): 1 tsp
Oil: ½ tsp

Direction for Masala fried prawn
Take prawns, de-skin and devain leaving the tail on
Marinate with salt, ginger-garlic paste and lime juice
Add corn flour and rice flour to the prawns and mix well
Deep fry the prawns till golden brown
Take a pan, add oil, sauté garlic, curry leaves, onion and tomato
Add chilli powder, turmeric powder and salt
Toss jhinga in the masala and serve hot

Seafood - Grilled Marlin with Mango Pineapple Relish and Tequila

Sea food - Grilled Marlin with Mango Pineapple Relish and Tequila
canola oil
1/4 cup onion
1/2-1 each jalepeno, small, seeded, minced
1 each mango, peeled, seeded, diced
1/4 cup roasted red pepper, diced
1/4 cup tequila
1 each lime juice, fresh squeezed
1 tbsp cilantro, fresh, chopped
6 6-oz Marlin steaks or fresh sword, tuna, halibut, shark
1 each pineapple peeled, diced

DIRECTION FOR Grilled Marlin with Mango Pineapple Relish and Tequila

Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish:
Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.

Sea food - Crab with Avocado

Seafood - Crab with Avocado
1 egg yolk
2 tsp Dijon-style mustard
1/2 tsp Worcestshire sauce
2 tsp red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup peanut oil
1 tbsp chili sauce
1/4 cup green onion freshly chopped
4 large stuffed green olives approximately 1/4 cup
1 lb. jumbo or regular lump crabmeat
4 ripe avocados
1/2 head lettuce shredded

Put the yolk in mixing bowl and add mustard, Worcestshire sauce and vinegar. Beat with wire whisk, then add oil gradually, beating rapidly with whisk to incorporate.
When thickened and smooth, mix in the chili sauce, onion, olives and crabmeat. Shred the lettuce and cover the bottom of platter.
Peel avocados and split in half; discard pits. Divide halves again and lay on lettuce. Spoon sauce ove

Seafood - Apricot and Honey Suffed Mackere

Seafood - Apricot and Honey Suffed Mackere

4 small mackerel, cleaned and boned
2 oz. dried apricots
2 tbsp of clear honey
2 oz. fresh white bread crumbs
Quarter pint dry white wine
2 oz. butter
2 tbsp of cream
1 level tbsp of chopped parsley
Salt and pepper to taste

Pre-heat the oven to 375F, chop the apricots and mix with bread crumbs and tarragon.
Stir in the honey and season to taste with salt and pepper.
Remove the heads off mackerel and fill the cavity of the fish with the prepared apricot mixture, butter a large ovenproof dish and arrange the mackerel in it
Pour over the wine, dot with the remaining butter and cover with foil. Bake in the pre-heated oven for about 35 minutes or until tender.
Remove the foil and stir the cream into the juices. Garnish with the parsley and serve immediately

Bangali's favourite Lau Chingri recipe or shrimp/prawn with bottle gourd video

Sea Food Recipe - Grilled Scallops with Honeydew-Avocado Salsa

Honeydew melon and buttery avocado in a fruit-inspired topping salsa.........Read more

Sea Food - Peixe Oporto (Baked Fish with Port Wine Sauce)

Peixe Oporto (Baked Fish with Port Wine Sauce)

Ingredients for Peixe Oporto

1 1/2 lb Sea bream or other suitable
-white fish
1 oz Butter
2/3 c Port wine
2 Egg yolks
1 tb Cream
Paprika
Salt for taste

DIRECTION:
Prepare the fish and season with salt and paprika. Bake it with the butter
in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to 20
minutes. Strain of the liquor from the dish and cook quickly in a saucepan
to reduce it a little. Cool, and beat in the egg yolks, add the cream and
reheat very gently but do not bring to the simmering point. Pour the sauce
over the fish and serve with Savory Rice (opt.)

Sea Food Recipe - CRAB Curry

CRAB Curry

Ingredients for CRAB Curry

Crabs 6 large
Coconut, scraped 1/2
Garlic 8 cloves
Whole dry red chillies 8
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Oil 1 tablespoon
Onion , sliced 1 large
Tamarind pulp 1 tablespoon
Salt to taste
Garam masala powder 1 teaspoon


DIRECTION:

Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.

Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.

Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done.

Sprinkle with garam masala powder and serve hot

Sea Food Recipe: Fish Stock

Fish Stock Recipe
8 oz (225g) fish trimmings - heads, bones, skin etc
1 oz (25g) butter
1 small onion, finely chopped
1 small leek - shredded
2 oz (50g) mushrooms - chopped
1/4 pint (150ml) white wine
1 pint (600ml) water
bouquet garni - that's 1 sprig thyme, 1 bay leaf and 2 sprigs parsley

Cover the fish trimming with cold water and leave for about 2 hours. Drain and chop into small pieces.

Melt the butter and gently fry the onion, leek and mushrooms - about 5 minutes, until softened, but not coloured.

Add the fish and wine and allow it to bubble, then add the water and bouquet garni.

Skim the stock frequently and allow it to simmer for about 25 minutes.

Strain the stock and then use in your recipe.