Tandoori prawns are a surefire crowd pleaser; whether you’re cooking it for just for your family or for a large party. Seafood is delicate, yet the ground spices in the marinade for these tandoori prawns builds a savoury patina of flavour that complements the intrinsic sweetness of the prawns. Now, tandoori dishes – chicken, lamb and seafood must be grilled in a tandoor as the name suggests, but in the…
An everyday fish pulao is a wonderful dish to have in one’s repertoire. It makes a nice change from fried and curried fish. Like many if not most Indian home cooks, I cook from instinct, adding flavours and seasoning without always adhering to recipes and measurements. Cooking over time, one develops a sense of which ingredients complement each other and how much needs to be added to achieve a certain…
My red fish curry was born from my love of fish curries from the western coast of India. It’s not ‘authentic’ in the sense that it incorporates elements from Malvani, Goan and even Malabari cuisines. Although each of these regional cuisines is different in its basic flavours and in the way it combines seafood, spices and other aromatics to create unique dishes, more than a few ingredients are common to…
A prawn pulao is always a crowd pleaser. Seafood and rice have a synergetic relationship and together create the most soul-satisfying dishes, paella for example. One of my favourite comfort foods is a plate of fish curry and plain steamed rice. It needs nothing else, no side dishes, relishes or accompaniments required. The prawn pulao is similar. We’re a seafood loving family and when my local fish seller had a…
I ate the best crispy coconut prawns at The Green Turtle, a charming little restaurant on a white sand beach in Mozambique. Everything about that experience was magical – the spotless sand beside the turquoise Indian Ocean, the beautiful verandah-style restaurant, the delicious coconut water and rum cocktails and of course, golden, crispy and succulent coconut crusted prawns served in a coconut shell.. Crispy coconut prawns are a popular appetiser…
You can tell, blindfolded, when Kerala prawn masala is on the menu. First, you smell the curry leaves, then the pepper or maybe the cinnamon, cloves or fennel seed and don’t forget the prawns. …
A shrimp salad came to mind when I spotted a box of glistening green tomatoes at the vegetable store. Don’t know why, but the idea of fat, crispy shrimps nestling in a big bowl loaded with a tumble of fresh, emerald tomatoes, crunchy cucumbers and fragrant herbs set off my imagination. Then I thought, a big bowl of that doused with an Asian-style dressing, all salty and lemony would make…
I’ve been cooking fish since I was thirteen or fourteen. Plump, bright-eyed rohu, catla ( both varieties of South Asian carp) and other freshwater fish were staples on our table. I even recall cleaning and gutting them without feeling squeamish. Cooking fish these days normally involves sea fish, as my kitchen moves with my husband’s job from one coastal city to another. This most recent relocation has brought me back…
Glue. That’s what a bowl of oats meant to me growing up in boarding school. At breakfast, I could turn the bowl of porridge over my head and nothing. The gloop would hold its ground, strong and tenacious. I almost always never touched it. Oat porridge re-entered my life later on when I overcame my memories to try new oats recipes – both sweet and savoury. I’m partial to a…
Goan crab curry with rice on a lazy Sunday afternoon with my family is a quiet affair. The cracking of shells and the sucking of juices the only sounds. A big bowl sits at the centre of the dining table, filling up fast with remnants of soft, chewed-up shells, and vermillion shards of hard shells; every tender crabby morsel having been patiently prised out. Crab curry, in my home, is…