Seafood is not even regarded as meat in some of the western countries! Most people prefer it over other non vegetarian options since it’s light on the stomach and can be consumed in great quantities at one time. Indian waters offer a variety of fish and every region has a unique way of cooking it. From West Bengal’s hinterland to Goa’s coasts and with some global delicacies as well, here is a list of seafood varieties on Holachef that are absolutely lip smacking.
Fish strips marinated in a mixture of herbs and chillies, pan-seared for a crispy crust and a delightful flavor, coupled with juicy chicken morsels cooked with jalapenos and accompanied by tartar sauce on the side.
Prawns cooked in a lip-smacking gravy with a combination of whole and powdered spices; best relished with zafrani pulao.
Moroccan chermoula marinated basa fish fillets, baked and served with a side of paprika seasoned potato wedges, grilled vegetables and halloumi sauce.
A mouth-watering delicacy of prawns cooked in a green gravy consisting of coriander leaves, mint leaves, spinach leaves and green chillies, flavoured with ginger and garlic; best relished with ghee rotis.
A Goan delicacy of fish fillets cooked in a brown curry with a coconut base and flavoured with kokum; to be relished with steamed rice.
Katla fish fillets cooked in a classic Bengali curry of onions, tomatoes and traditional spices; best enjoyed with rice.
Prawns cooked in a delightful curry with Indian spices, best relished with rice; accompanied by a side dish of Surmai fish fillets seasoned with masalas and fried.
Fish fillets stuffed with prawns and cooked in a Goan recheado masala; best relished with a combination of rice and an authentic Goan style fish curry.
A signature Bengali dish of fish cooked in a rich masala gravy, to be relished with steamed rice; accompanied by thin, shallow fried potato strips.
King fish fillets rubbed with ginger-garlic paste, salt, yogurt and lemon juice, coated with gram flour, fried and garnished with curry leaves for a delicious dish; paired with a delightful platter of toor dal cooked with coconut milk and flavoured with simple spices; to be relished with rice.
Goan Fish Fry Recipe
400 gms fish fillets
1.5 tsp ginger-garlic paste
Pepper powder, as desired
Red chilli powder, as desired
1/4 th tsp turmeric powder
Lemon juice, as per taste
Salt to taste
1/2 cup semolina mixed with 1/2 cup rice flour
Oil for shallow frying
Clean the fish fillets and make a few slits. Keep aside.
In a bowl, mix together the ginger-garlic paste, pepper powder, red chilli powder, turmeric powder, lemon juice and salt. Marinate the fish in this mixture and let it sit for 20-25 minutes.
When ready for shallow frying, coat the fish fillets with the semolina-rice flour mixture and carefully shallow fry one by one, till the fillet turns golden-brown on each side. Use more oil, if required.
Do you know what it means to flake a fish?
Seafood requires less time for cooking as compared to other types of meat and can be quick meal option. It also has a tendency to be overcooked, and so the worry is always about how to figure out whether it’s done. To flake a fish is a way of checking whether the fish has been cooked. It’s pretty simple and a much easier way to find out. The trick is to separate cooked fish fillets with a fork and if the flesh flakes away effortlessly instead of being slimmy, the fish is perfectly done.
Order these and many more such delicacies from Holachef.com