POTTED SHRIMPS WITH MELBA TOASTS AND PICKLED CUCUMBERS

A sophisticated and  British classic dish this is. The shrimps are literally boiled in butter with nutmeg and a bit of cayenne pepper. Some also use the mace for flavouring. They are eaten warm or at room temperature with thin toast called melba toast and sweety and sharp cucumber pickle. The pots are easily frozen up to a month. They are great to be served as an appetizer with melba toast soldiers or nice bread slices. 

Serves 2

Time: 10 minutes + 1-hour chilling time

For the shrimps

1 cup shrimps, cleaned, deveined

1 cup butter at room temperature

A pinch of nutmeg or mace

A pinch of cayenne pepper

A pinch of white pepper

1/2 tsp lemon zest

For the pickle

1 small cucumber sliced thinly using a mandoline or a peeler

2 tbs caster sugar

3 tbs vinegar

1/2 tsp salt

Melba toast

5 bread slices

Method

First, start with the toasts. Toast the bread slices until crisp. Cut the edges. And then slice each toast in between so you can get 2 thin slices. Cut them into triangles and put them under the broiler for 5 minutes until they are browned slightly and curled upwards. Remove them and keep them aside. ( the reason I do the toasts first is that cooking the shrimps needs time and love to perfect them)

 

Now with the shrimps, heat half a cup of butter on a very low heat (it should not bubble up but just melt) into this add the shrimps, mace or nutmeg, cayenne pepper, salt, white pepper and lemon zest. When the shrimps just change the colour, dish them into 2 small ramekins or small cups. 

Heat the remaining 1 cup of butter on slow heat and pour it on the shrimps in the ramekins. Let them cool slightly and then refrigerate them till set. 

As the ramekins are in the fridge, prepare the pickle by mixing cucumber slices, sugar, vinegar and salt in a bowl. Mix them very well. Squeeze the water out just before serving.

Remove the ramekins about 20 minutes before serving. Serve them with the toasts and pickled cucumbers on the side.

QUICK COCONUT FISH CURRY

An easy fish curry which can be cooked on any day. It takes less time and little ingredients but serves you with full flavour. I used spring onions(had a bunch delivered by Mlango Farm in the morning) instead of the onions in this recipe. It tasted great. Scotch bonnet chilli gives the special kick to the curry. ( if one can't handle the scotch bonnet, normal chilli would do too )

Quick coconut fish curry

Serves 2

Time: 30 minutes

2 fillets of tuna or any fish 

1 cup chopped spring onions

1 can coconut milk (1 -1 1/2 cups )

1 tsp grated ginger

1 tsp grated garlic

1 scotch bonnet chilli or a green/red chilli

1/4 tsp turmeric

1 tsp paprika

Salt

2 tbs oil

Freshly chopped coriander

1-2 tbs lemon juice

1/2 cup water (optional if you want thin gravy )

Method

Heat the oil in wok/pan. Add the spring onions to it. Cook them till they are wilted. Then add the ginger and garlic. Saute this till its aromatic.

 

Add the paprika and give it a stir. Now add the turmeric and a bit of salt. Give it a stir and cook a minute.

 

Pour the coconut milk and bring to a boil. Add the slit/poked scotch bonnet chilli and the lemon juice to the pan. Bring the sauce to a rapid boil for 5-6 minutes. At this stage, the gravy starts to thicken a bit.

 

Now add the fish pieces to the sauce. Spoon the sauce over the fish and cover to cook for a few minutes until the fish is cooked through but not overcooked ( when the fish changes the colour ) Add the coriander and give it a stir carefully without breaking the fish pieces. ( at this stage you can also discard the chilli if not needed ).

 

Remove from the heat, serve with rice.

TIP: When the gravy is being simmered, one can add green beans, cauliflower, peas or any vegetables to make it more filling. 

ANN'S FISH CURRY (KERALA)

Ann's fish curry, it is named after my dearest friend or I should say sisters from different parents. Ann is very close to my heart, we'd been neighbours for a very long time until she moved to another country. The best fish curry I have ever tasted is cooked by her (Girl! I miss the fish curry and kappa). My fish curry is not as close to hers but I did manage to get the red colour and maybe 90% of the taste. But yeah, hers is still the best. I used the "manchatti'', an earthen clay pot to cook as it gives an authentic taste to the dish ( a normal pot would too). By the way, the pot was a gift from Ann as well. It is an easy curry recipe. I would recommend using a firm fish to cook with as it won't flake away in the sauce while cooking.

Ann's fish curry / Kerala fish curry

Serves 4

Time 30 minutes

500-600 grams firm fish pieces 

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2-3 sprigs curry leaves

1 medium onion sliced

2 tsp ginger finely chopped

2 tsp garlic finely chopped

2 tbs Kashmiri red chilli powder

1 -2 tsp cayenne powder or red chilli powder

1/2 tsp turmeric

3-4 pieces kokum soaked in 1 cup water

salt 

3 tbs oil

Method

Heat the oil in a pot. Add the mustard seeds first to pop. Then add the fenugreek seeds. Cook a minute to change its colour slightly, as it gets bitter if cooked for too long.

Then add the onions and the curry leaves. when the onions have slightly changed the colour on the edges add the ginger and the garlic to it. Cook this mixture until the raw smell of the garlic and the ginger has gone. 

Now add the Kashmiri red chilli powder, cayenne powder and the kokum water along the kokum. season it well the salt. Bring to a semi boil then add another cup of water and let it simmer for few minutes till the sauce has thickened a bit.

Add the fish pieces in the sauce and cover to cook till the fish is done and sucked the flavours of the sauce.

The fish is cooked in beautiful bright red colour. Garnish with a few curry leaves. Serve it with rice or kappa, a cassava dish from Kerala (will post the recipe when I cook it).

SPICED ROSEMARY PRAWN SKEWERS SERVED ON MUSHY PESTO PEAS

Mushy peas are favourite of my boys. It is a must to have on the plate with fish and chips. This time I thought of serving with the spicy prawn skewers as the sweetness, the creaminess and the basil in the pesto would go together.  Try this combo, I liked it!

Serves 2

Time: 35-40 minutes

For the prawns

16-20 prawns, shelled and deveined

1/2 tsp cayenne pepper

1/2 tsp paprika

Salt and pepper

1/2 tbs lemon juice

1 tbs olive oil

4 rosemary twigs, leaving the tips on

For the mushy pesto peas

2 cups frozen peas

2 tbs basil pesto

1 tbs lemon juice

2 tbs cream

Salt and pepper

1 tbs butter

1 tbs parmesan cheese

Lemon wedges 

Method

First, boil the peas, drain and mash them. To this add the basil pesto, cream, butter, seasoning and lemon juice. Mix it well on low heat and keep it warm. 

As for the prawns. You can marinade them when the peas are boiling ( you don't want to over marinade them). To marinade the prawns, mix the ingredients and skewer them in the twigs. keep it aside. Heat a pan with little olive oil and place the twigs on. Cook each side for 4-5 minutes as soon they change colour, turn them. 

Serve the peas on the plate and arrange the prawn skewers on top with little parmesan cheese and a lemon wedge on the side. 

SEAFOOD STIR FRY

Stir fires have always been a healthy and quickest means of eating meals. The secret of stir frying is to cook quickly over high heat and keep the food moving and tossing around the wok. I like my seafood, vegetable stir-fry with rice or egg noodles. You can play and around with the ingredients to make your own combinations. Here, I used a mix of seafood ( frozen) consisting baby octopus, squid, mussels, fish and shrimps. You can also get the fresh ones of your choice.

Serves 3-4

Time: 10-15 minutes

250 grams mixed seafood bag

1 medium onion sliced

3-4 spring onions sliced diagonally

2-3 garlic minced

1 -2 tbs minced ginger

1 green bell pepper sliced thinly

A few hot green chillies sliced ( optional)

Salt and pepper

2 tbs soy sauce

2 tbs olive oil

Fresh coriander chopped for garnishing

Method

Heat the wok very hot, add 1 tbs of oil and stir fry the seafood first till it changes the colour. Remove and set aside.

Using the same wok, add the remaining tbs of oil and cook the onions for 2-3 minutes until softened then add the garlic, ginger, green bell pepper, green chillies and spring onion. Toss constantly for 3-4 minutes on high heat.

Add the soy sauce and salt and pepper. Return the seafood to the wok and toss until combined and heated through. 

Serve immediately garnished with fresh chopped coriander with rice, bread roll or pasta on the side.

PRAWN COCKTAIL ( DECONSTRUCTED)

A simple seafood dish which mainly consists of prawns or shrimps and cocktail sauce.  Lettuce leaves or avocado slices are also served on the side with lemon wedges. It can be served at any time of the day. There is not much cooking involved. 

Serves 2

Time: 10 minutes

For the prawns

250 grams prawns/shrimps

1 tsp vinegar

1 tsp salt

1 avocado,  peeled and sliced/diced

1 tbs lemon juice

1 cup shredded lettuce leaves (optional)

For the cocktail sauce

1/4 cup mayonnaise

1/4 cream

1/4 tomato ketchup

Tobasco (optional)

A pinch of cayenne pepper

1 tsp horseradish sauce

Method

Mix all the ingredients of the sauce and refrigerate it till the rest of the ingredients are ready.

Boil the water with vinegar and salt. Add the prawns to it and cook for 5 minutes till the water starts rolling. Remove the prawns immediately and toss in ice cold water. 

Arrange the avocados, prawns, lettuce (optional) on a plate and serve with the sauce. If serving in a glass, then arrange the lettuce slices first then avocado if using, prawns and top with the sauce. 

Serve it chilled. 

ROASTED CURRIED COD WITH SPICY LENTILS AND SERVED WITH YOGHURT AND ONIONS

A simple and easy meal which is healthy and quick to make.

Serves 2

Time: 30 minutes

For the lentils

2 cans lentils or soaked and cooked 

1 red chilli sliced

1 onion chopped finely and reserve 2 tbs for the yoghurt

1 tsp cumin powder

Salt and pepper

1/2 cup stock

1 tbs lemon juice

2 garlic cloves minced

1 tbs olive oil

For the curried cod

2 filets of cod

1 tbs curry powder

Salt and pepper

1 tbs lemon juice

 1 tbs melted butter

For the yoghurt

1/2 cup yoghurt

2 tbs onions chopped

A few red chillies slices

Pepper

A pinch of cumin powder 

 

Method

Start by heating the oil in a pan. Saute the onions and the garlic for a minute or two then add the lentils. Stir well to coat the lentils with the onions. Then add the stock, chillies, lemon juice and the parsley. Stir and cook till most of the stock has evaporated. 

Meanwhile, prepare the cod. Season the fish fillets and spoon the melted butter and tip the fish in the preheated 200'C oven for 10 minutes until golden and flaked.  Remove from the oven.

To make the yoghurt, mix the yoghurt with the onions.

To serve, spoon the lentils in the middle of the plate, then place the fish fillet on the top and spoon the yoghurt onion mixture, Garnish with cumin powder and red chilli slices.  

TUNA AND CARROT CAKES WITH MINT PEAS SERVED WITH SRIRACHA MUSTARD SAUCE

Easy weekend dinner meal. All you need is a can of tuna in olive oil and other common home ingredients.  It doesn't take long to put this meal on the plate.

Serves 1-2

Time: 30 minutes

For the tuna and carrot cakes

1 small can tuna in oil ( serving size is 5 oz) reserve the oil fro frying

1 small carrot grated1 tbs chopped parsley

1/4 cup bread crumbs

Salt and pepper

1 egg yolk

2 cup frozen peas

1 tbs chopped mint

1 tbs butter

Sriracha and mustard sauce

1 tbs sriracha sauce

1/4 cup mayonnaise

2-3 tbs milk

1 tsp mustard sauce

Salt

Method

Empty the tuna can in a bowl reserving the oil in a pan to use later. In this add the grated carrot, parsley, yolk, bread crumbs and seasoning. Mix it together and shape the mixture into 4 small cakes or 2 big cakes. Refrigerate for few minutes and in the meanwhile prepare the peas. To prepare the peas, cook the peas in salt water and drain them. In this add the chopped mint and butter. Stir it well and keep it warm.

 

Heat the reserved oil of the tuna can and place the cakes in the pan. Cook them browning on the both sides. Each side will take about 3 minutes. 

As the cakes are being cooked, mix the mayonnaise, milk, sriracha, mustard sauce, salt and pepper.

Serve the tuna cakes with peas and the sriracha mustard sauce on top. 

BROILED TILAPIA FILLETS TOPPED WITH TOMATOES AND PESTO

Can't be easier than this.  It is packed wth flavours and yet a simple meal. All you need is green pesto on hands rest of the ingredients are always in the kitchen. Spice it up with some chilli flakes if you like an extra kick. 

Serves 2

Time: 35 minutes

2 tilapia fillets or any white firm fish

2 tbs green pesto

1 garlic clove

1 big tomato chopped or handful of cherry tomatoes halves

1/2 cup parmesan cheese grated

1 tbs lemon juice

Salt and pepper

1 tbs olive oil

1 tbs chopped parsley

Chilli flakes (optional)

Method

Add the olive oil in an oven-proof pan and arrange the fish fillets. season with salt and pepper and cover the fillet with grated parmesan cheese. Place the pan under the broiler at 200'C for 10 minutes so that the cheese has melted and created a crust on the fish. Remove the pan, spoon the pesto on the fish.

 

For topping the fish, mix the chopped tomatoes, parsley, garlic, lemon juice, salt and pepper. Spoon this mix on the fish and return the pan to the broiler for another 10 minutes until the tomatoes are slightly softened but not mushy. 

 

Dish out the fillets in 2 plates and serve with toasted bread on the side to mop the juices. 

LIGHT PRAWN CURRY

Curry suitable for someone who doesn't like to swim in hot chillis like me. It is not spicy to the palate but if you want to add some heat, please be free. This curry as it is called 'light' is indeed light. You can also add spinach, stir-fried courgette slices or any other vegetable of your choice and thin out the curry to make it as a soup to be served with rice noodles or rice.

Serves 4

Time: 35 minutes

250-300 grams prawns

1 medium onion sliced

1 tsp ginger minced

1 tsp garlic minced

1 cup coconut milk ( can add more if you want)

1 cup water

1 tbs lemon/lime juice

1 red hot chilli ( just pierced) 

2 tbs olive oil

1-2 tomato quartered

1/2 tsp turmeric

1/2 tsp coriander powder

Some fresh coriander chopped

Method

Cook the onions in the olive oil for 2 minutes till slightly pink. Then add the ginger, red chilli and garlic. Cook for another minute till fragrant.

Pour in the lemon/lime, milk and water, stir and bring to a boil. Then add the coriander powder, turmeric and salt.

When the curry has come to rolling boil and colour changed to yellow from the turmeric, add the tomatoes and half of fresh coriander. Cover and cook untill they are softened and add the prawns in the last 10 minutes of simmering. As this will not overcook the prawns.

Serve the prawn curry hot with rice or noodles. Do serve extra lime/lemon wedges on the side.

FISH PAKORAS/ FRITTERS

For this recipe, firm fish is the best option to marinate for a longer time than turning it into ceviche. The flavours for these fritters are typical North Indian ones. These fritters are usually served with the drinks or as an appetiser for an Indian menu. These can be served with sauces on the sides but as the fish has so much flavour bursting, you can just pop them in your mouth. 

Serves 6-8

Time: 35- minutes

2 kg firm fish ( Nile perch)

1 cup chickpea flour

1 tsp garlic and ginger paste

Salt and pepper

1 tbs lemon juice

2 tbs yoghurt

1 tsp chilli powder

2-3 green chillies minced

1 tsp coriander powder

1/2 tsp turmeric

1 tsp chaat masala

Method

Firstly, cut the fish in small bite size pieces.

In another bowl mix the rest of the ingredients. Toss the fish in and let it marinate for 10 minutes.

Heat the oil and fry the fish pieces to crisp and golden in colour. Once done sprinkle some chaat masala. This gives a tangy and spicy taste to the fried fish.

ROASTED CHERRY TOMATOES WITH HOT SHRIMPS SERVED ON CAULIFLOWER CHEESE RICE

It's a true happiness when you get fresh homegrown vegetables from your own garden. This time I have cherry tomatoes and cauliflowers and much more which I will use in other recipes as well. For now, I used cauliflower and cherry tomatoes with shrimps. The whole dish turned out well. The ingredients are easily available in the kitchen. Do try it.

Serves 2

Time: 35-40 minutes

For the cauliflower and cheese rice

1 head cauliflower

1 cup cheddar cheese grated

1 medium white onion roughly chopped

2 garlic cloves minced

1 tbs butter

Salt and pepper

For the roasted cherry tomatoes and hot shrimps

250 grams deveined, shelled shrimps

1 tsp red chilli powder

1 tbs lime juice

salt and pepper

1/4 tsp cumin powder

1 tbs butter

Lime slices to serve

Chopped dill or coriander or green onions leaves to garnish

Method

First, prepare the cherry tomatoes halved, with salt and pepper and some oil. Toss them well and tip it in the oven for 20-25 minutes, until charred. switch off the oven and leave it tin till further use.

As the tomatoes are in the oven, marinate the shrimps in its ingredients and keep them aside.You will cook shrimps right at the end so that the food is served immediately.

Now blitz the cauliflower in a food processor on pulse mode. The texture should be like of minced meat. Heat the butter in a pan, add the garlic and onions and cook till softened. 

Toss in the cauliflower rice and cook for 10 minutes. Do not add any water to the rice. Keep on stir frying till it starts to leave charred marks at the bottom. Mix in the cheese and season it well. Remove and plate it in two bowls and keep them warm in the oven with cherry tomatoes.

 

In the same pan of cauliflower, add the shrimps with butter. Cook till they are well coated with chilli sauce. Fold in the cherry tomatoes. Cook for a minute and spoon immediately on the cauliflower rice. 

Serve the meal with some dill or chopped coriander or green onions garnished and a slice of lime on the side.