SOME ANGLO-INDIAN SEAFOOD RECIPES FOR LENT

SOME ANGLO-INDIAN SEAFOOD RECIPES FOR LENT

1. FRIED POMFRET SLICES
Ingredients
1 kg good fleshy Pomfret or any other fleshy fish cut into thick slices
2 tablespoons red chillie powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
6 tablespoons oil
Mix all the ingredients together (except the oil) with a little water.
Marinate the fish with this paste and keep aside for 1 hour.
Heat oil in a shallow pan and fry the fish on both sides till brown.
Use a little more oil if necessary
Serve with bread or as a side dish with Rice and Pepperwater or Dol

2. FRIED WHOLE MACKERELS
Ingredients
6 medium size mackerels
3 tablespoons oil
3 teaspoons chillie powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice or vinegar
1 teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well.
Mix all the above ingredients together with a little water to form a paste.
Slit each mackerel lengthwise on either side keeping the center bone intact.
Stuff the paste into each mackerel evenly on either side of the center bone.
Rub some of the paste on the outsides as well. Keep aside for about 30 minutes.
Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown.
Serve with White Steamed rice and Pepper Water

3. TANGY FISH CURRY (FISH CURRY IN A TAMARIND BASE)
Ingredients
1 kg of any fleshy fish cut into thick slices
3 medium size onions chopped finely
2 tomatoes chopped
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 Cup tamarind juice extracted from a lime sized ball of tamarind
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped garlic
1 teaspoon chopped ginger
4 green chillies slit lengthwise
3 tablespoons Oil
Salt to taste
Wash the fish and marinate it with a pinch of salt and turmeric powder for 15 minutes. Heat oil in suitable vessel and sauté the onions, ginger and garlic for about 5 minutes. Add the tomatoes, chillie powder, cumin powder, coriander powder, turmeric powder and salt and fry on low heat till the tomatoes are pulpy.
Add the tamarind juice and half cup of water and bring to boil.
Add the fish and green chillies and mix gently.
Simmer on low heat for about 7 or 8 minutes till the fish is cooked.
Serve with steamed Rice or bread.

4. FISH VINDALOO
Ingredients
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed or chopped finely
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown.
Add the garlic paste and sauté for a while.
Add the chillie powder, cumin powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well.
Add a just a little more water and cook till the fish is cooked and the gravy is slightly thick.

5. PRAWN DEVIL CURRY
Ingredients
½ kg good prawns cleaned and de-veined
1 tablespoon vinegar
2 onions chopped finely
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala powder / all spice powder
2 teaspoon chillie powder
2 tablespoons tomato paste
2 tablespoons chopped coriander leaves
Salt to taste
2 tablespoons Oil

Marinate the prawns with the vinegar, turmeric and salt for 15 minutes.
Fry the onion, garlic and ginger gently in the oil until golden brown.
Now add the chillie powder, cumin powder, garam masala / all spice powder and salt and fry for a few minutes.
Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste and cook on low heat for about 5 more minutes.
Garnish with fresh coriander and serve with bread, rice or chapattis.

6. PRAWN CURRY
Ingredients
½ kg prawns cleaned and de-veined
½ teaspoon turmeric powder
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 tomatoes chopped
3 onions chopped finely
2 teaspoons ginger garlic paste
Salt to taste
3 tablespoons oil
Wash the prawns well after deveining them.
Heat one tablespoon oil in a pan and add the prawns and a pinch of turmeric and stir fry till the prawns are half cooked and the water dries up. Keep aside.
In the same pan add the remaining oil and fry the onions till golden brown.
Now add the chopped tomatoes and ginger garlic paste and sauté till the tomatoes are reduced to pulp.
Add the chillie powder, turmeric powder, salt, coriander powder and cumin powder and mix well. Drop in the cooked prawns and stir-fry for a few minutes.
Add a little water and simmer for 8 to 10 minutes till the gravy is thick
Serve with steamed rice or with any Indian Bread

7. SIMPLE CRAB CURRY
Ingredients
6 to 8 medium sized crabs or 5 big ones – cleaned and shelled
2 big onions sliced finely
2 teaspoons coriander powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
½ teaspoon all spice powder or garam masala powder
2 teaspoons ginger and garlic paste
Salt to taste
2 or 3 tablespoons oil
Clean and wash the crabs well and keep aside.
Heat oil in a pan and sauté the onions till light brown
Add the ginger garlic paste and sauté for some time.
Add the chillie powder, coriander powder, turmeric powder, all spice powder / garam masala power, salt and a little water and fry till the mixture separates from the oil.
Now add the crabs and mix well.
Add a little water.
Cover and cook on low heat for about 10 minutes till the gravy thickens a bit.
Serve with steamed rice or bread

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