Sea Food Pasta

Although I'm not a very big fan of pasta, once in awhile I enjoy Italian Food. Got the inspiration for this recipe from Jamie Oliver.

Ingredients: Serve 4-5

Macaroni 400g

300g prawns 

100g cuttle fish

2 Carrots

1 stalk of Celery

5 leaves of Cabbage

1 onion minced

3 cloves garlic minced

4 ripe large tomatoes 

1 red bell pepper

1 Chicken cube dissolved in 1/2 cup water

1/2 tsp fennel seeds

1 tsp oregano

1 tbsp vinegar

1 tbsp Worcestershire sauce

salt and pepper

Olive oil

dash of corn flour

Method:

First to make the pasta sauce:

Clean the sea food. Remove head of the prawns and de-vein. Remove shell if preferred. Clean, wash and cut the cuttle fish in to small pieces. Season the prawns and cuttle fish with salt and pepper. Add a dash of corn flour to cuttle fish.

Mince carrot, celery and cabbage in a food processor. Mix with Worcestershire sauce, fennel seeds, oregano and vinegar.Cut the red pepper in the strips.

Put the tomatoes in to boiled water for a minute and put a cross at the bottom with a knife and peel away the skins. Liquidize the tomatoes in a food processor and keep aside.

Heat a large pan with 3 tbsp olive oil. Fry the prawns till they turn orange color. Remove and keep aside. 

Then fry the cuttle fish till they curl for 1-2 minutes and keep aside.

Now add the garlic and onions and fry till they turn golden. Add in the minced vegs and fry till almost turning golden. Add in the chicken cube dissolved in hot water, red pepper strips, and liquidized tomatoes. Mix well. Add in the prawns and cuttle fish and cook on low heat. Season the sauce. (If the sauce seems dry add some boiling water from the paste to the sauce.)

Cook pasta according to the packet instructions. Make sure to salt the boiling water. Once cooked drain the pasta and add in to the Sauce and mix well. 

Serve Warm!!!

Sea Food Fiesta

'' This dish was an experiment..with wonderful results. Really lovey dish. My family and friends loved it''

Serve 10

Ingredients:

Seer Fish cut in to bite sized chunks 500g

Prawns 300g

Squid 200g cut in to rings

Cauliflower florets  roughly chopped 3/4cups

Mushrooms 3/4 cups

Green Peas 3/4 cups

Tomato chopped 1

Madras curry paste

Sunflower oil

Turmeric powder 1/2 tsp

salt and balck pepper powder for seasoning

Coconut milk 2 cups

1/2 a lime juice

Soya sauce 2tsp

Method:

Season the fish with turmeric,salt and lime juice. Season the prawns and squid with little salt and pepper and keep aside.

Shallow fry the fish in a deep bottom non stick pan till half cooked and keep aside. Fry the prawns till they change colour and keep aside. Fry the squid until the rounds become just firm. Make sure not to over cook prawns and squid as they becomes rubbery if so. Keep them aside.

On the same pan heat little oil again and fry the onions till translucent.

Add in the curry paste and fry for a minute. 

Then add in the cauliflower, mushroom and tomato stir fry for 2 minutes. and season with salt.

Add the coconut milk and cover and cook for 5 minutes.

Add in the fish and green peas and cook for few minutes.

When the cauliflower starts to become tender add in the prawns and squid and cook for few minutes.

Adjust seasoning to taste and soya sauce.

Serve with Rice.

Mixed Seafood and Vegetable Paella

''This is a very delicious Spanish dish and i made my own variations to the traditional recipes''

Recipe:

2 cups rice

Olive oil 4 tbsp

Tomatoes 2

Onions 2

Capsicum 3

Carrots medium 2

Green peas frozen 1 cup

Potato medium 1

Garlic paste 1 tsp

Ginger paste 1 tsp

Paprika 1/2 tsp

Turmeric powder 1/2 tsp

Chicken stock 4 cups

Prawns 250g

Fish 200g

Cloves 2

Cardamon 2

Cilantro leaves 1/4 cup

salt to taste

Pepper for marinating fish And prawns

Method:

Wash and remove head and devein the prawns. Wash and cut the fish in the bite size pieces.

Marinate them separately with little salt and pepper.

Heat 1tbsp oilve oil in a small pan and stir fry prawns till the become orange on both sides and keep aside.

In the same pan stir fry the fish till they r cooked and keep aside.

Cut carrots, tomatoes and potato in the cubes. Cut the capsicum in to wide strips. Slice the onions.

Wash and drain excess water of rice.

Mix the paprika and turmeric with chicken stock.

On a pan big enough to cook rice, heat the remaining oil and add in ginger and garlic paste and stir till fragrant.

Add sliced onions and stir fry till translucent. Add in the carrots, potato and capsicum and tomatoes and stir.

Add rice and stir fry for few minutes. 

Add in the stock with turmeric and paprika. adjust salt taste if needed.

Cook the rice on medium heat.

When water is reduced add in the prawns and fish on top of the rice in a pattern u like.

Add the green peas on top and cook till the rice is done.

Garnish with cilantro leaves and serve the dish to the table.

MANGALOREAN PRAWN CURRY

 ''Very tasty Indian prawn dish made with mildly spicy coconuty taste''

Recipe:

Ingredients:
½ kg prawns (medium sized)
1 red onion
2 tbsp coconut oil
1-cup coconut (grated)
3 tsp tamarind extract
7 red chilies
½ tsp asafetida (Heeng)
mustard seeds and fenugreek seeds
1 tsp turmeric powder
salt to taste

Method:
Grind the coconut, red chilies, onion and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing,mustard seeds and fenugreek seeds and turmeric powder.

Place the prawns in the pan and gently stir. Cook for 30 seconds or till half cooked.

Add the ground paste, salt and two cups of water. Cook till done on low flame or for 2-3 minutes. (don't over cook, otherwise the prawns will become chewy and hard)

Serve hot.