Category Archives: Seafoods

Fish Cakes

 

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Fish Cakes

Ingredients

  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                  tbsp finely sliced green onions
  • 1                  tsp green masala*
  • 1                  tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                  tbsp chopped cilantro
  •                     lemon juice
  • 1/4             cup bread crumbs
  • 1                 egg
  • 1/2              cup canola oil

Instructions

  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.

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  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Gwadry Style Machi Bhatt

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Ingredients

  • 3               cups rice
  • 2               lb Fish(I use Halibut)
  • 1/2            tsp salt
  • 1                lemon(juice)
  • 1/4            cup vegetable oil
  • 5                cardomon
  • 1                piece cinnamon stick
  • 5                cloves
  • ½             teaspoon black pepper
  • 5                cloves
  • 4                medium onions(thinly sliced)
  • 4                medium tomatoes
  • 1                 bunch cilantro
  • 1                 bunch fresh dill weeds
  • 2                green chillies
  • 1                tsp chopped garlic
  • 1                tsp chopped ginger
  • 2                tsp dhania jerra (corriander and cumin) powder
  • ½             tsp turmeric (haldi)
  • 2                teaspoon salt 
  • 1                can coconut milk
  • 3                medium potatoes
  • 1                fresh lemon
Instructions
  1.  Rinse the rice with cold water and soak it in cold water.
  2. Cut the fish in 4 oz pieces, sprinkle it with salt and  lemon juice.
  3. In a large saucepan heat the oil.  Add cumin(jerra), cardamon, cinnamon stick, black pepper, cloves.  Add the sliced onions and fry them till they are transparent.
  4. In a blender or food processor, blend the tomatoes, jalapino, half the cilantro, i/2 dill weeds, garlic and ginger.  Add this to the onions, add coriander and cumin powder and turmeric powder.  Mix well and cook for 5 minutes stirring a few times.
  5. Add the coconut milk, mix, turn the heat to medium and cook till the sauce is reduced to half.
  6. Add the lemon juice, chopped cilantro, and dill weeds.
  7. Take two thirds of the sauce out.  To the third sauce add 4-1/2 cups of water and bring to a boil.  Add the rice and potatoes.  When the rice starts to boil, turn the heat to medium cover and let it cook for about 10 minutes when most of the liquid will have evaporated.
  8. Sprinkle garam masala and put the sauce in a preheated oven  for 15 minutes.  The rice should be dry and fluffy.
  9. Rinse the fish in cold water and pat it dry on paper towel.
  10. In a fry pan cook some sauce, add a few pieces of fish at a time for about 3 minutes on each side(the fish is done when it starts to flake).  Transfer the fish in a serving dish, repeat with the rest of the fish.
  11. Cook the rest of the sauce if any and pour it on the fish.

To serve:

Put the rice on a platter and fish on top.  Decorate with lemon wedges and cilantro.
or
Serve rice and Fish in separate dishes.

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Spanish Rice

Serves 10

Ingredients

  • 1               lb steak
  • 1               chicken breast
  • 1               lb prawns, medium size, peeled and deveined
  • 2               tbsp Soy Sauce
  • 2               tbsp Tomato sauce
  • 2               tbsp H.P Sauce
  • 2               tbsp worstershire sauce
  • 1               tsp garlic
  • 1               tsp ginger
  • 2               carrots, cut in thin slices
  • 1/2            lb Green Beans
  • 1               small cucumber.
  • 1               green bell pepper
  • 2               medium onions sliced

Rice

  • 3              cups rice
  • 1/2           cup oil
  • 1              tsp cumin
  • 5              cardomon pod
  • 1/4           tsp turmeric powder
  • 1/4           tsp saffron
  • 2              tsp salt
  • 2              oz pinenuts

Instructions

  1. Cut  steak and chicken into thin strips about 1″ long.  Marinate this in ginger, garlic and all the sauces.  Let stand for about 1 hour.
  2. Cut the prawns in half lengthwise and refrigerate it.
  3. Prepare all the vegetables.  Peel and cut the carrots in half then slice them into thin slices.  Cut the green beans 1″ long.  Quarter the cucumber and cut it into thin slices.  Cut the bell pepper in quater and slice it thin.
  4. Heat 1/4 cup oil in a large skillet and fry the onions till they are soft and transparent.  Add the meat mixture and cook till meat is almost done. About 10 min.
  5. Add the carrots and the green beans and cook for about 5 minutes.
  6. Just before serving add the prawns and cook till they are cooked.  Prawns are cooked when it changes colour and they curl up, about 2 minutes.
  7. Add the cucumber and bell peppers, mix and serve.

To serve
Spread the rice in a platter and put the meat mixture on top.

Rice

  1. Rinse rice in cold water and soak for half and hour.
  2. In a large saucepan heat 1/2 cup oil, add cumin, cardamon pods, turmeric powder, saffron and salt and pinenuts.
  3. Add 4-1/2 cups hot water.
  4. Add the rice and cook uncovered on high heat till it starts to boil.  Lower the heat to medium, cover and cook till almost all the water has evaporated about 10 minutes.  Cover and put the saucepan in a preheated 300 degree oven for about 15 minutes.

Sevoili Fish

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp green masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Prawn Masala

 Serves 4

Prawn Masala

 

Ingredients

  • 1                lb prawns tails
  • 1/4             cup oil
  • 1/2             tsp cumin seeds
  • 1                medium onion diced 1/4”
  • 2                tomatoes diced to 1/4”
  • tsp             green masala
  • 1                tsp dhana Jeera
  • 1/4             tsp haldi(turmeric powder)
  • 1                tsp tomato paste
  • 11/2           tsp salt
  • 2                lemon
  • 1                tbsp chopped cilantro

Instructions

  1. Skin and devein the prawns (make a slit in the middle and remove the black vein).  Add 1/2 tsp salt and juice of 1 lemon and let it sit for about 15 minutes.
  2. In a wok or a medium saucepan heat the oil, add the cumin seeds and onions and fry the onions till they are transparent.   Add the tomatoes, green masala, dhana jeera, heldi, salt and tomato paste.
  3. Let it cook on low heat, covered, stirring a couple of times  for about 10 minutes.
  4. Rinse prawns in cold water and dry it on a kitchen  towel,  add this to the sauce and cook for about 5 min.  The prawns will change color to pink and it will curl up.
  5. Add lemon juice and mix.
  6. Serve in a shallow dish sprinkled with cilantro.

Serve with chapatti or paratha.

Machi Paka

                      Machi Paka

Makati 1

Rice

 

 

 

 

 

 

 

Ingredients

  • 1                     lb halibut fish
  • 2                     tbsp vegetable oil
  • 1/2                  tsp cumin seeds
  • 1                     small onion
  • 1                     small tomato
  • 2                     tbsp green masala
  • 1/4                  tsp haldi(turmeric powder)
  • 1                     can 400ml Coconut milk
  • 1/2                  cup water
  • 1-1/2               tsp salt
  • 2                     lemon
  • 1                     tbsp chopped cilantro for garnish

Instruction

  1. Cut the halibut in 4 pieces.   Sprinkle 1/2 tsp of salt and juice of 1 lemon on it and leave it aside.
  2. Chop the onion and tomatoes very finely.
  3. In a medium saucepan, hit the oil, add the cumin seeds and onion and fry the onion till they are transparent.  Add the chopped  tomato, green masala, haldi, salt and cook for about 2 min stirring all the time.
  4. Add the coconut milk Stir and let it cook for another 5 min on med heat.  Add 1/2 cup water.
  5. Rinse the fish in cold water and add it to the sauce, cook covered  for another 5 min.  The fish is done when it starts to flake.  Add juice of 1 lemon.
  6. Sprinkle cilantro before serving.

Serve with naan, makati  and/or rice.

Prawn Bhatt

Prawn Bhatt

Ingredients

  • 2               lb prawns  (16 to 25 count)
  • 3               cups rice
  • ¼              cup oil
  • ½              tsp  cumin seeds
  • 5               cardamom pods
  • 1               piece cinnamon stick
  • 5               cloves
  • ½              tsp black pepper
  • 4               med potatoes
  • 4               med onions sliced
  • 4               tomatoes
  • 1               bunch fresh Coriander leaves
  • 1               bunch fresh dill weeds
  • 2               jalapeño (or to taste)
  • 1               tsp garlic paste
  • 1               tsp ginger paste
  • 2               tsp coriander & cumin powder(dhanajeera)
  • ½              tsp turmeric powder (haldi)
  • 3               tsp salt
  • 1               can(397ml) coconut milk
  • 2              fresh lemon
  • 1/2           tsp garam masala

Instructions

  1. Peel the prawns and devein them.  Add the juice of a lemon and 1 tsp salt and let it rest.
  2. Soak the rice in cold water.
  3. Peel the potatoes and cut them in quarters.
  4. In a large saucepan heat oil and add cumin seeds, cardamom pods, cinnamon sticks, cloves, black pepper, and onions.  Fry till they are transparent.
  5. Meanwhile In a blender, blend tomatoes, half  bunch coriander leaves and half a bunch dill weeds and jalapeño.  Add this to the onions. 
  6. Add  coriander & cumin powder, turmeric powder, salt and coconut milk.
  7. Mix everything, turn down the heat to medium and let this simmer for about 15 minutes or the sauce is thick.  Squeeze the juice of 1  lemon. 
  8. Chop the coriander leaves and dill weeds and add this to the sauce.
  9. Rinse the rice with cold water.
  10. Take a third of the sauce out in another large saucepan.  Add 41/2 cups of water and boil.  Add the rice and potatoes.  When the rice starts to boil turn the heat to low and cook  covered till most of the water has evaporated.  Sprinkle garam masala and put the saucepan in the preheated 350 degree oven for 15 minutes or till the rice is cooked and dry.
  11. Rinse the prawns with cold water, drain and add this to the rest of the sauce and cook for about 10 minutes or till the prawns are cooked.  Prawns are cooked when they become pink and the prawns curls  up into a round.

To Serve

Serve rice on a platter and put the prawns on top. 

Decorate it with  chopped coriander leaves on it and lemon butterflies.