Seafood, considered a delicacy worldwide has to be included in my diet especially during winters. Though I have never tried having the squeaky octopus (which I want to, of course), edibles, like pomfrets, squids, snails, crabs have never missed my culinary palette.
Last winter, I went home to spend Christmas with my family. Holidays make me crave for more such delicacies. This time I was determined to have crabs. Winters are the best time to have these crustaceans as they are full of meat – juicy and succulent. So, without wasting one Saturday morning I rushed to the local fish market and bought 1 kilo crabs (yes you can buy crabs from a fish market.
Cleaning these crustaceans can be a daunting task if you are doing it for the first time. Nonetheless, after achieving the feat I finally ended up concocting this seafood delicacy in the kitchen. Here’s the recipe. Hope you enjoy it!
- 6 nos big size crabs
- ¼ cup ginger-garlic paste
- ½ cup tomato puree
- ¼ cup curd
- ¼ cup onion paste
- few whole garam masala
- 2 tsp garam masala powder
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp whole jeera
- 4 nos bay leaf
- Salt according to taste
- ½ cup fresh coriander chop
- ½ cup oil
Wash and clean crabs thoroughly. Boil them in a heavy bottomed pan and keep aside. Heat cooking oil in a pan. Now put whole jeera, bay leaf and whole garam masala. Also, put all other masalas and fry it for few minutes until oil removes from pan. Now put crab and mix with all masalas. Add water and allow it to boil. Keep it covered for 10 minutes on a slow flame.
Garnish it with fresh coriander and serve hot.
- Goan Fish Curry (missionsharingknowledge.wordpress.com)
- The Kaju Chingri – Quick Prawn Curry With Cashew Paste (missionsharingknowledge.wordpress.com)
Bengalis love fish. True. So being a true blue bong, there was no reason as to why should I not drool over this aquatic creature. I love all kinds of fish – be it the royal hilsa, or the humble rui or pomfret – direct from the sea. Back home for my holidays (that stretched for nearly 3 months) I would often concoct up fishy delicacies in the kitchen.
Most of the time, I cooked pomfret. One of my favourites. So, just thought of sharing the recipe of this delicacy with my readers. Its simple, easy and definitely lip-smacking.
- Pomfret – 2 medium-sized
- Ginger paste
- Garlic paste
- Red chilli powder
- Lemon juice
- Salt to taste
- Cooking oil 1 tablespoon
Wash and pat dry the fish. Make deep slits on each side. Rub lemon juice and ginger-garlic paste on the fish and keep aside for at least minutes. In a bowl make a smooth paste with yogurt, turmeric, red chilli powder, oil and some salt. Apply this paste evenly over the fish. Marinate it for at least two hours. Pre-heat oven and place the marinated fish. Cook for around 20 minutes at 180 degrees. You may apply some butter for basting while cooking. Serve hot with onion slices and lemon wedges.
Since I am a foodie, I am always in search of satiating my culinary delights. Though a Bong by birth, I relish almost all delicacies from across the world. From the Italian Rissotto to Nigerian Jollof Rice – from traditional Bengali Mangsher Jhol (Mutton Curry) to Rajma Chawal – I concoct up a galore of dishes in my kitchen. From starters to main course till desserts – you can find almost anything.
Last Saturday it started raining heavily. I woke up In the morning with a gloomy mood. Saturdays are off days from work. So, after breakfast all I did was lazying around. But, by afternoon when I started feeling more dull, suddenly, the idea of concocting up a spicy non-veg snack came to my mind. It struck me a pack of prawns are lying in the fridge and its been already three days. Lo and behold! Minutes later I was in the kitchen making Beer Battered Prawns.
Here’s the Recipe.
- All-purpose flour/ Maida 250 grams
- Beer 150 ml
- Prawns 250 grams (clean and de-veined)
- Cooking oil 4 to 5 table spoons
- Pinch of Turmeric
- Pinch of Red Chili Powder (optional)
- Salt to taste
Clean and pat dry prawns; marinate them with salt, pinch of turmeric and red chili powder;In a bowl mix take some flour and add beer and salt according to taste. Mix well to make a batter;In a frying pan add oil and wait till it is heated up. Dip the prawns in the batter, coat them evenly and deep fry them. Serve with Tartar Sauce.