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