#52 DELICIOUS SEA FOODS

1.LOBSTER RISOTTO

Ingredients-

• Lobsters (split lengthways)-2
• Olive oil-1 tbsp
• Chicken stock-5 cups
• Unsalted butter-30 gm
• Onion (small, finely chopped)-1
• Grape tomatoes-250 gm
• Arborio  risotto rice-250 gm
• White wine(dry)-250 ml
• Basil leaves(torn)-1/2 cup
• Lemon juice-1 tbsp
• Grated parmesan-1/4 cup

Method-

• Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells. Heat oil in a saucepan over medium-low heat and add the lobster shells. After 1-2 minutes, add the stock and bring to a boil. Simmer for 5 minutes on low flame. Strain the stock. Heat the butter in a frying pan over low heat. Add onions and cook for 1-2 minutes until soft. Next, add tomatoes and stir for 1-2 minutes till they start to soften. Add rice and wine and cook for 2-3 minutes until absorbed.Add stock and continue stirring constantly for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm. Gently stir in the lobster, basil, lemon juice and some grated parmesan, season  with sea salt and black pepper. Garnish with the rest of the parmesan.

2.SEAFOOD SATAY

Ingredients-

• Boneless fish cut into cubes 250 grams

• Prawns (medium) deveined 6-8

• Thai red curry paste 1 tablespoon

• Fresh basil leaves 5-6

• Fresh red chillies 1-2

• Lemon juice 1 tablespoon

• Oil 2 tablespoons

• brown sugar/jaggery 1 tablespoon

• Salt to taste

• Fresh coconut scraped for sprink

• Carrot cut into juliennes 1/2 medium

• Green capsicum curls 1/4 cup

Method-

• Combine Thai red curry paste, shredded basil, finely chopped red chillies, lemon juice, 1 tablespoon oil, brown sugar and salt into a bowl and mix well. Add fish cubes and prawns and mix well. Set aside to marinate for 30 minutes.
• Insert fish and prawns in satay sticks and repeat the procedure till all the ingredients are used.
• Heat remaining oil in a non-stick pan.
• Sprinkle coconut over the prepared satays and cook in hot oil till evenly done.
• Place carrot and bell pepper in the centre of serving plate. Place prepared satays on the sides and serve hot.

4.Shrimps peking

Ingredients-

• Shrimps cleaned and deveined 1 cup
• Cornflour/ corn starch 2 tablespoons
• Oil 1 tablespoon + to deep fry
• Egg 1
• Onion finely chopped 1 small
• Garlic minced 1 tablespoon
• Ginger minced 1 tablespoon
• Chicken stock 4 cups
• Dark soy sauce 1 teaspoon
• Sugar 1 teaspoon
• Salt to taste
• Rice wine vinegar 1 tablespoon
• Red capsicum cut into medium pieces 1 medium
• Water chestnuts 6-7

Method-

• Heat sufficient oil in a kadai.
• Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well.
• Add salt and mix well. Add prawns and mix well.
• Deep-fry the prawns in hot oil till crisp and light brown. Drain on absorbent paper.
• Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further.
• Add remaining cornflour to the stock, mix well and add to the pan.
• Add soy sauce, sugar and salt and mix well.
• Add rice wine vinegar and mix well. Add capsicum and mix well.
• Slice water chestnuts and add to the pan. Mix and cook for 2 minutes.
• Add fried prawns and mix well.
• Serve hot.

5.Seafood Machurian




Ingredients-

• Fish fillets 200 grams
• Prawns (medium) shelled and deveined ½ cup
• Celery finely chopped 1 inch
• Ginger finely chopped 1 inch
• Garlic cloves finely chopped 8-10
• Green chillies finely chopped 2
• Salt to taste
• Oil 2 tablespoons
• Chicken stock 2 cups
• Red chilli sauce 2 teaspoons
• Dark soy sauce 2 teaspoons
• Oyster sauce 1 teaspoon
• Crushed black peppercorns 1 teaspoon
• Cornflour/ corn starch 2 tablespoons
• White vinegar 2 teaspoons
• Spring onion greens sliced + for garnishing 2 stalks

Method-

• Put fish fillet in a blender jar, add prawns, half the celery, half the ginger, garlic, green chillies and salt and grind to a fine paste. Set aside.
• Heat 1 tablespoon oil in a non-stick wok. Add seafood paste and scramble it. Cook the mixture till it is half done. Transfer onto a plate and set aside.
• Heat remaining oil in the same wok. Add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
• Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add the partially cooked seafood mixture and mix well. Cook for 2-3 minutes.
• Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add the slurry gradually to the pan, mix well and cook till it thickens.
• Switch off the heat, add vinegar and spring onion greens. Mix well.
• Served hot garnished with spring onion greens.

#51 DELICIOUS THAI CURRY

1.THAI GREEN CURRY

Ingredients-
For the green curry paste-

• Fresh lemongrass (sliced finely and minced)-1 stalk
• Ground coriander-2 tsp
• Ground cumin-1/2 tsp
• Small onion-1
• Garlic cloves-3
• Galangal(siamese ginger)-1 thumb-size piece
• Kaffir lime leaves (cut  into thin strips)-2
• Chopped fresh coriander leaves-1 cup
• Fresh basil-1/4 cup

For the curry-

• Kaffir lime leaves-2
• Coconut milk-1 can
• Carrot (sliced)-1
• Red bell pepper (sliced into chunky pieces)-1
• Fresh beans-4
• Fresh basil (roughly chopped)-1/2 cup
• Oil for frying -2 to 3 tbsp

Method-

• To make the green curry paste, place all pasta ingredients in a food process or or blender. Add some coconut milk, enough to blend the ingredients process well.
• Pour oil in a work or deep frying pan. Turn heat on medium-high flame and add paste. Stir-fry until fragrant (approx, one minute),then add the remaining coconut milk.
• Add lime leaves and reduce flame to medium-low. Cover and simmer, stirring occasionally for about five minutes.
• Add sliced carrot. Cover and simmer for another seven to 10 minutes or until carrot is soft enough to pierce with a fork.
• Finally, add bell pepper pieces and French beans. Stir continue cooking for two to three minutes.
• Serve hot with jasmine rice.

2.THAI YELLOW CURRY


Ingredients-

• Chicken breast or thing (chopped into small  chunks)-1 kg
• Potatoes(chopped into chunks)-3 large
• Tomatoes (chopped into chunks)-3 medium
• Coriander leaves (for garnish)1/4 cup
• Thai curry powder-2 tbsp
• Bay leaf-1
• Cinnamon stick-1
• Chili flakes or cayenne pepper, to taste-1/2 to 1 tsp
• Shallots (diced)-2
• Cloves garlic(minced)-4 to 5
• Galangal or ginger (grated)-1 thumb size piece
• Chicken stock-1/2 cup
• Tomato puree-1 tbsp
• Coconut milk-100 ml
• Fish sauce-2 to 3 tbsp
• Sugar-1/2 tsp or as per your taste
• Vegetable oil (for stir-frying)-10 ml
• Salt to taste

Method-

• Place a wok or large pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick and chili/cayenne. Dry fry these spices for 1 to 2 minutes, until they are lightly toasted and fragrant.
• Add 2 tbsp oil, Shallots, garlic, and galangal or ginger.Also add 5 tbsp of the chicken stock, enough to keep ingredients frying nicely. Stir-fry for one minute. Now add the chicken and potatoes. Stir-fry to ensure that they are coated with the spices.
• Add remaining stock and tomato puree while stirring well to combine. Finally, addthe coconut milk. fish sauce, sugar, salt. cinnamon stick and bay leaf.
• Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they ill keep potatoes from tenderising)
• When chicken is cooked and tender, taste the curry and add more spice, salt or sugar if required. Sprinkle the fresh coriander, serve hot with steamed rice