Sunday, November 11, 2012

Seafood Treat for Pre-Diwali Dinner

Diwali the festival of lights is here and homes are illuminating with oil lamps and fireworks. The elderly and the younger generation mingle and celebrate the arrival of Diwali festival the previous day after having a relaxing oil massage on the body and a soothing bath with piping hot water heated with firewood in the traditional copper pot(Hande/Bhaan) decorated with rangoli designs and a kind of vine called 'Kaare Vaali' in Konkani.

Among a section of GSB Konkanis, seafood preparations mark the arrival of Diwali after having the oil bath. This unique tradition has been followed by the Konkanis living along the coastal towns of Kerala to Goa since ages. Among the seafood, Prawns and King Fish take the prime place here. Other fish like white Pomfret and Bollanjir are also popular.

I am showing the readers my preference of dishes for Pre-Diwali seafood dinner.

Prawn Humman

Big or medium red Prawns - 500 gms Cleaned, deviened and washed
Coconut - 1 Medium grated
Red chillies - 12(8 short and 4 long) Slightly roasted with little oil
Tamarind - A small ball or 2 Tsp paste
Green chillies - 4 cut into small round pieces
Raw Mango with skin(Optional) - A slice cut into small wedges
Coconut oil - 4 tsp
Asafoetida  - A big pinch dissolved in 10ml water or 1 Tsp powder
Salt - To taste
Water - QS

Grind the grated coconut, red chillies and tamarind into a smooth paste.
In a thick wide mouthed vessel or earthen pot(Bisale/Kullen), heat this paste with water sufficient to make a thick gravy until it starts to boil.
Add the prawns, green chillies, optional mango wedges and salt to taste. Simmer and allow to cook for 5-10 mins.
Now add asafoetida solution and pour the coconut oil, turn off the gas and cover the vessel.
Mix gently with ladle and serve with steamed brown rice.

King Fish(Anjal/Visonu) Masala Fried

King Fish steaks - 6 Medium, washed and pat dried
Red long chillies - 8-10
Coriander seeds - 1 Tsp
Fenugreek(Methi) Seeds - 1/4 Tsp
Cumin Seeds - 1/2 Tsp
Pepper Corns - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Tamarind  - A small ball dissolved in little water or 1/2 Tsp paste
Garlic cloves - 6-8 peeled and chopped
Salt - To taste
Coconut oil - 2 Tbsp
Curry leaves(Optional) - A handful
Coriander leaves - A handful chopped
Lemon wedges - 6

Roast(Broil) Coriander seeds, Fenugreek Seeds, Cumin seeds and Pepper corns in a dry pan till crisp.
Soak the red chillies in water for 30 mins. drain and grind to a smooth thick paste with the spices and tamarind extract.
Heat coconut oil in a shallow pan. Fry the optional curry leaves and chopped garlic. Add the masala paste, salt to taste and fry well till raw smell disappears and oil leaves the sides.
Now place the King Fish steaks and coat them with the masala on both sides. Sprinkle little water if necessary. Allow that to simmer for 3-5 mins on medium flame. Change the side and cook for another 2 mins.
Transfer to serving platter, garnish with chopped coriander leaves and serve with lemon wedges.

Silver Fish(Bollanjir/Mothialo) Rava Fried

Silver fish - 30 Cleaned and washed
Red chilli powder - 4 Tsp
Kashmiri chilli powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Garlic paste - 1/2 Tsp
Tamarind extract - 1/2 Tsp
Salt - To taste
Maida - 2 Tbsp
Bombay Rava - QS
Coconut Oil - 1Tbsp + For deep frying
Lemon wedges - 6

Mix red chilli powder, salt, turmeric powder, garlic paste, tamarind extract, 1 Tbsp oil and maida. Make a thick paste using little water if necessary and apply this paste on the silver fish. Cover and marinate for 30 Mins.
Heat oil in a deep frying pan.
Roll the marinated fish in rava and deep fry on medium flame till crisp and golden.
Serve with lemon wedges.

Same masala can be used to make King Fish Tawa Fried.

King Fish Tawa Fried

King Fish steaks - 6
Masala Paste as used for Silver Fish Rava Fried
Curry Leaves - A handful
Coconut Oil - 2 Tbsp
Lemon wedges - 6

Marinate the King fish with the masala and keep for 30 mins.
Heat oil in a shallow pan.
Fry the curry l;eaves and then place the marinated fish on them, fry till crisp done on both the sides.
Serve with lemon wedges.


Govind said...

wonderful memme preparations....:)

Unknown said...

shenoy maam nice recipe....i want to meet cont no is 9686410839


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