Seafood

Prawn and Cauliflower Caldine


Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.

Ingredients

  • 1 cup medium to large prawns
  • 1 medium cauliflower
  • 1 medium onion
  • 3 green chillies
  • 1 medium tomato
  • 1 tbsp. oil
  • 1 tsp. Salt, or to taste

Grind to a paste

  • 1 cup fresh coconut or 4 tbsp. coconut powder
  • 3 large cloves garlic
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 small marble sized ball tamarind

Method

  1. Shell & devein the prawns.  If the prawns are very fresh, keep the shell intact, removing the head and legs.
  2. Wash and drain. 
  3. Apply a pinch of salt and turmeric and set aside. 
  4. Separate the cauliflower florets and cut into large pieces. 
  5. Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
  6. Grind the masala to a paste. 
  7. Slice the onion, slit the green chilies and chop the tomato. 
  8. Heat oil in  a vessel,
  9. Add the sliced onion, green chilli and fry till light brown. 
  10. Add the tomato and saute till soft. 
  11. Add the masala paste with the masala water and additional water for the curry as required,
  12. Add 1 tsp. salt and bring to a boil and simmer 5 minutes. 
  13. Add cauliflower and cook 5 minutes till almost tender. 
  14. Add prawns and cook 10 minutes. 
  15. Adjust seasoning and serve with steamed rice.
  16. Goes well also with Poee, or bread to mop up the delicious gravy
  17. Try it with some crusty bread….. yummy!!

Prawn Ghee Roast


Prawn Ghee Roast

Kundapur style

Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of this delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Ingredients

  • 1 Cup prawns (large), shelled
  • 1 tsp. Kashmiri chilli powder
  • 2 tbsp. yogurt
  • 1tsp. tamarind paste
  • Salt
  • 4 tsp. brown (fried) onion paste*
  • 1 tbsp. yogurt for fried onion paste
  • 6 garlic cloves, chopped
  • 1 tbsp. coconut oil
  • 2 tbsp. ghee
  • 1 to 2 sprigs curry leaves

To make Kundapur masala (Roast and grind to a powder)

  • 4 to 6 Kashmiri chillis
  • 1 tbsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. pepper corns
  • 4 flakes garlic
  • OR use 3 tsp. ready Kundapur masala instead of above

       Method

  1. Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
  2. *To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
  3. Clean, shell and devein the prawns. 
  4. Wash, squeeze out all the water. 
  5. Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well.  Marinate for 15 to 30 minutes. 
  6. Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
  7. Add the brown onion paste and sauté for a minute. 
  8. Add the prawns with the marinade and stir fry on high flame till the prawns change colour. 

P.S.: I have cooked a larger quantity in the video, hence it is much more than the recipe quantities.

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Spanish Rice


Spanish Rice

Ingredients

  • 2 cups (500 gms.) Basmati Rice
  • 4 medium tomatoes, chopped
  • 2 medium onions, chopped (or green onions)
  • 2 tbsp. Vindaloo paste*
  • ¼ cup Oil, preferably olive oil
  • 1 large capsicums, green or any colour of your choice, chopped
  • 1 tin corn or 6 fresh corn cobs or green peas
  • 1 cup prawns, shelled and deveined
  • 1 tsp. Salt or to taste
  • To make vindaloo paste:
  • Mix the following in 2 tbsp. vinegar
  • 2 tsp. Kashmiri chilli powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ¼ tsp. turmeric powder (or a pinch saffron)
  • ½ tsp. cumin powder
  • The above may also be ground to a paste using 3 whole red kashmiri chillies

Method

  1. Wash and soak rice for 15 minutes. 
  2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
  3. Leave aside to cook.
  4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
  5. Add the vindaloo paste and saute for a minut
  6. Then add the prawns and fry well. 
  7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
  8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
  9. Add the corn and the parboiled rice.  Mix well. 
  10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
  11. When rice is cooked remove, and serve hot.
  12. Garnish with green onions.

Methi Bhaji with Prawns


Methi Bhaji with Prawns

Ingredients

  • 8 to 10 bunches Methi leaves
  • 1 Cup prawns
  • 2 medium Onions, chopped
  • 2 medium potatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • ½ tsp. ginger garlic paste (optional)
  • 1 heaped tbsp. mixed masala (Sunday/Bafat/East Indian, etc.
  • 1 tsp. Salt or to taste
  • 2 tbsp. Oil

Method

  1. Chop off the roots of the methi and cut each bunch into two or three pieces.
  2. Immerse in plenty of water so that the sand settles to the bottom.
  3. For methi grown at home without soil, there is no sand or soil but do soak in water to remove as much of the husks as possible.
  4. Wash in two to three changes of water and drain well.
  5. Clean, devein and wash prawns.
  6. Dain and set aside.
  7. Heat a pan, add oil, then add the onions and saute till translucent.
  8. Add the chillies and the tomatoes and fry till tomatoes turn soft.
  9. Add the masala powder, salt and stir.
  10. Add the methi bhaji, a cup of water, mix and cook for 10 minutes covered.
  11. Then add the potatoes and mix, cook for 10 minutes covered.
  12. Then add the prawns, ½ cup of water if required, mix and cook for further 10 minutes.
  13. Open the lid, check seasonings and cook further 2 to 3 minutes till oil appears on the surface.
  14. Serve hot with rotis, chapatis, phulkas, etc.

Check out how to grow Methi indoors

https://cooklikececilia.com/Growing-Methi-indoors-without-soil

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Fried Fish Curry


I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

  • 2 medium pomfrets (750 gms. Total approx.)
  • ¼ tsp. salt
  • ¼ tsp. turmeric

For tempering

  • 1 medium onion
  • 2 green chillies
  • 1” pc. Ginger
  • 2 tbsp. coconut oil

Masala to grind to a paste

  • 4 Kashmiri chillies
  • 4 heaped tbsp. coconut powder
  • ½ tbsp. coriander seeds
  • ¼ tsp. cumin seeds
  • 6 to 8 peppercorns
  • 1 small onion
  • 2 flakes garlic
  • 1/4 tsp. turmeric powder
  • Small marble sized ball tamarind
  • 1 tsp. salt or to taste

Method

  1. Clean the fish and cut into desired pieces. 
  2. Wash well and drain.  
  3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
  4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
  5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
  6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
  7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
  8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
  9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

Prawn Biryani


Prawn Biryani

Prawn Biryani

Ingredients

  • 500 gms. Prawns
  • 500 gms. Basmati Rice
  • 3 large onions, sliced
  • 6 green chillies
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 tbsp. ginger garlic paste
  • 1 lemon
  • 1 cup yogurt
  • ½ tsp. turmeric powder
  • 3 tsp. chilli powder (Kashmiri) or to taste
  • Salt
  • 1 ½ tbsp. garam masala
  • 2 tbsp. ghee
  • 1 tsp. saffron
  • ½ cup milk
  • Few drops yellow color
  1. Clean, devien and wash prawns and drain well. Put prawns in a bowl and add the salt, ginger garlic paste, chilli powder, turmeric powder and 1 tbsp. garam masala powder, juice of lemon (reserve the squeezed lemon) and mix well.  Leave aside for 15 minutes.
  2. Then add the yogurt and mix well.  Leave to marinate for 15 to 30 minutes.
  3. Meanwhile wash and soak the rice for 30 minutes.
  4. Take ghee in a deep vessel and fry 1/4 of the mint leaves for five minutes.  Drain and set aside.
  5. Fry the sliced onions till golden brown, remove and set aside.
  6. Soak the saffron in half cup warm milk, add few drops of yellow color.
  7. Bring water to a boil in a separate vessel, add the reserved lemon, salt and the ½ tbsp. of the garam masala powder, 1/4 of the mint leaves to the water.
  8. Then add rice and cook, 3 minutes (after it comes to a boil).
  9. Drain and reserve ½ cup of the rice water. Discard the lemon.
  10. In the same vessel used to fry onions, place the prawns with the marinade, spread the fried onions (reserve 2 tbsp. for garnish), chopped coriander leaves and remaining half of the mint leaves, chopped. Dot with some of the saffron milk.
  11. Then add the rice and press lightly. Sprinkle the reserved rice water. Put the remaining onions, fried mint leaves and the saffron milk over the rice.
  12. Cover tightly with foil, put on the lid and cook on high flame for 5 minutes.
  13. Reduce flame and continue cooking for a further 10 minutes.
  14. Switch off the flame and leave to rest for 10 to 15 minutes.
  15. Serve hot with tomato onion raita.https://cooklikececilia.com/onion-tomato-raita/
Prawn Biryani

Prawn & Kuwalo Curry


Prawn & Kuwalo Curry

A delicious Prawn curry made by adding Ash Pumpkin. Same can be made with Lady Fingers, Spinach, White Pumpkin (Doodhi), Potatoes, etc. Or simply with prawns and raw mango. If mango is used in any preparation, tamarind is omitted, as the raw mango adds the required tartness. Serve this delicious lip-smacking curry with steamed rice, chapattis, or kadak pav (hard bread) that Mumbai is famous for, to mop up the gravy…. Leaving the shells on the prawns adds another dimension to the preparation, it renders the prawns juicy and succulent. Suck the juicy curry trapped in the shell of the prawns before removing the peel and devouring them!!

Ingredients

  • 1 Cup Large or medium prawns
  • ½ kg. Kuwalo (Ash Gourd)
  • 2 medium onions, sliced
  • Salt to taste
  • 1 tbsp. oil
  • Grind to a paste
  • 2 to 3 red chillies
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. peppercorns
  • ¼ tsp. turmeric
  • 2 to 3 tbsp. coconut
  • 1 raw mango
  • 2 flakes garlic
  • 1 small onion

Method

  1. Keeping the shell intact, remove the head, tail and legs of prawns and carefully pull out the vein. 
  2. Wash, apply little salt and set aside. 
  3. Cut the kuwalo into wedges, deseed and peel. Check out my ‘Mutton Polov’ recipe – to prepare the Kuwalo
  4. Cut into 1” cubes and rinse in water, drain.
  5. Heat oil in a vessel, add 1 sliced onion and fry till light brown. 
  6. Add the kuwalo cubes, 1 tsp. salt and cook till half done.
  7. Add the ground masala paste, masala water, adjust the curry.
  8. Bring to a boil, reduce flame and simmer till oil appears around the edges. 
  9. Add the prawns and cook 10 minutes or till oil surfaces.
  10. Check salt and add if necessary.  Serve with steamed rice.

Deep Fried Shrimp Balls


Deep Fried Shrimp Balls (in sweet & sour sauce)
Deep Fried shrimp balls (as an appetiser)

These delicious, super crispy and crunchy shrimp balls make a great appetiser to complement any chinese or other meal. Serve with ketchup, or any other chinese dipping sauce.

Serve it also as a main chinese accompaniment with noodles or rice, with a sweet and sour sauce.

Deep Fried Shrimp Balls

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Cups chopped shrimp, large or small pieces as desired
  • 2 strips bacon
  • 1 medium onion chopped or 3 to 5 water chestnuts chopped
  • ½ tsp. pepper powder
  • 1 tsp. salt
  • 2 tsp. corn flour
  • 1 egg beaten
  • 6 slices bread, chopped into fine cubes (Use more bread if required)
  • Oil for frying

Sweet and sour sauce

  • 2 tbsp. tomato paste
  • 2 tbsp. rice vinegar (or regular vinegar)
  • 2 tbsp. fresh orange juice
  • 2 tbsp. light soya sauce
  • 5 tsp. brown sugar
  • 2 cups water

Method

  1. Clean, devein and chop shrimp. 
  2. Chop the bacon strips.  ( have used beef bacon).
  3. Mix the shrimp, bacon and chopped onion (or chestnuts) with the beaten egg, pepper powder, salt and corn flour. 
  4. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine.
  5. Cut out the sides of the bread slices and discard.
  6. Chop the bread.
  7. Add a handful to the prawn mixture. 
  8. Keep the rest for coating the shrimp balls. 
  9. Heat oil in a wok. 
  10. Meanwhile form the shrimp balls
  11. When the oil is heated, reduce the flame and fry the shrimp balls in batches.
  12. Remove and keep aside.
  13. Serve as an appetiser with any sauce or dip.
  14. Alternatively serve in sweet and sour sauce as a side dish with Steamed rice, fried rice or noodles.

To Make Sweet & Sour Sauce

Mix the tomato paste, vinegar, orange juice, soya sauce, brown sugar, corn flour and water.  Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Taste and add salt if required.

Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.

Deep Fried Shrimp Balls in Sweet and Sour Sauce

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