Category Archives: Seafood

Tuna Vol au vent

puff pastry with tuna filling

puff pastry with tuna filling

I made this couple of years back at the time I was learning how to use the oven and baking cakes and pastries with recipes I got from the internet. Perhaps posting it now might inspire me to make this once again…someday.

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Fish and Cheese Cutlets

Cutlet Ingredients:
Mackerel Fish – 5 large (seasoned, fried, deboned and flaked)
Potato large – 1 no
Dried paprika leaves – 1 tblsp

Roux Ingredients:
Cheddar Cheese – 7 small pcs
Butter – 2 tsp
All purpose Flour – 2 tsp
Evaporated Milk,diluted – 1/2 cup
Salt, Pepper

Prepare roux. Mix all ingredients and form cutlets. Breadcrumb the cutlets and deep fry.

Noodles with Caramelized Onions and Crisped Tuna flakes

1 pkt noodles,discard seasoning powder
1 can Chunky Tuna (go for a good brand)
2 red onions,finely diced
Pepper powder and salt,as per your liking
Cheddar and Mozzarella Cheese,shredded,1/2 cup

Boil the noodles in water, drain and set aside.Saute Onions in oil.Lower the heat,let the onions caramelize slowly.Add the drained tuna to the pan when the onions have browned enough.Stir it occasionally till the tuna is crispy browned on all sides,taking care there is no water collected in the pan.It should be dry and almost crispy.Season with pepper and salt.Finally stir in the noodles.I like to cut the noodles short with a large spoon as I stir it into the tuna mixture.Sprinkle the cheese on top.Fold it into the noodles.Serve.

Fried Sardines

Small Sardines – 5 -7 nos
Cumin powder – a pinch
Onion Tomato chutney
Flour – to coat the fish
Salt
Pepper

Marinate the sardines with cumin powder,salt and onion tomato chutney for 30 minutes.Then coat the marinated sardines in flour and pepper. Deep fry and serve.

How I came up with this recipe:
I had some leftover chutney used as side dish for dosas.So an idea formed in my mind to marinate the sardines in it. Also reminds me of the Moroccan recipe ‘floured and fried sardines stuffed with chermoula’.

Shrimp and Chickpeas – Dry Gravy

Onions – 3 nos
Tomato – 1 small
Tomato paste – 1 tblsp
Turmeric powder – 1 tsp
Ginger garlic paste (optional)
Pepper powder – 2 tsp
Cumin powder – 1 tsp
Salt
Cooked chickpea – 1 cup
Fried shrimps – 1/4 kilo

Saute onions in heated oil well. Add the rest of the ingredients,giving a good stir after adding each ingredient.In the end,add water,chickpea,shrimps.Simmer in low heat.Serve with dosa or puri.This gravy is thick and dark color,because we add pepper powder.You may substitute it for red chilli powder and the gravy will be deep red color.

White Kidney Bean and Shrimp Vegetable Stirfry

White Kidney Beans – 1 can drained
Frozen small shrimps – 300 gms
Carrot – 1 large,cut into bite sized wedges
Green Peas – 100 gms
Frozen Cut Beans – 100 gms
Onion – 1 no,fined diced
Cumin Powder and Salt – as per taste

Vege Shrimp Stir Fry

Onions
Green Chilli
Chopped Green Beans
Cubed Potato
Fresh or Dried Shrimp,small
Turmeric powder
salt
Mustard seeds,curry leaves,hing

saute sliced onions in coconut oil,till it is translucent.now add sliced green chilli, chopped green beans and cubed potatoes.stir well and keep it closed till steam cooks the vegetables. add turmeric powder and salt once the vegetables are cooked through.stir well in intervals.add marinated and fried fresh shrimps(or rinsed and drained dry shrimps) to this mixture.temper mustard seeds, curry leaves,hing and add it to the kurma.