Monsoon Recipes: Sea Food Dishes You Can Enjoy As Starters This Season
Monsoon is here and with it comes a variety of seafood. If you are someone who loves to eat prawns, sea fish, or squid, this is the perfect time to try out some lip-smacking dishes and show off your culinary skills to your guests. Amid the patter of the rain, on a monsoon evening, you can enjoy some delicious snacks or starters, with a cup of coffee, making a great start to your party.
Here are some easy-to-cook recipes that you can try at home this monsoon:
1. Pomfret Tawa Fry (By Arokiya Doss, Head Chef - The Malabar Coast, Noida)
Origin:
This dish is a popular seafood starter in coastal regions of India, particularly in Goa and Karnataka, where pomfret is a common catch and tawa frying is a favoured cooking technique.
Flavour Profile:
The Pomfret Tawa Fry features a robust and spicy flavour with the unique heat of Byadigi chilli and a hint of tanginess from lemon juice. The curry leaves add a fresh and aromatic note.
Ingredients:
- 2 Pomfret fish, cleaned and slit
- 1 tbsp Byadigi chilli powder
- 1 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 2 tbsp lemon juice
- Salt to taste
- 10-12 fresh curry leaves
- 2 tbsp oil for shallow frying
Method of Preparation:
- Clean the pomfret fish and make slits on both sides.
- Prepare a marinade by mixing Byadgi chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and salt.
- Apply the marinade generously on the fish, ensuring it gets into the slits. Let it marinate for at least 30 minutes.
- Heat oil on a tawa (flat griddle). Add curry leaves to the oil.
- Place the marinated pomfret on the tawa and cook on medium heat. Flip the fish carefully to cook on both sides until golden brown and crispy.
- Serve hot, garnished with extra curry leaves.
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2. Mango Tandoor Prawns (By Arokiya Doss, Head Chef - The Malabar Coast, Noida)
Origin:
- This dish is inspired by the traditional tandoori cooking style from North India, combined with the tropical flavours of mango pickle, making it a fusion of coastal and inland culinary traditions.
Flavour Profile:
- The Mango Tandoor Prawns offer a delightful combination of tangy and spicy flavours, with the mango pickle imparting a unique tartness and depth. The grilling process adds a smoky char that enhances the overall taste.
Ingredients:
- 500g fresh prawns, cleaned and deveined
- 2 tbsp homemade mango pickle
- 3 tbsp curd (yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- Salt to taste
- 1 tbsp oil
Method of Preparation:
- Clean and devein the prawns.
- Prepare a marinade by mixing homemade mango pickle, curd, ginger-garlic paste, red chilli powder, turmeric powder, and salt.
- Add the prawns to the marinade and mix well to coat them evenly. Let it marinate for at least 1 hour.
- Preheat a charcoal tandoor or an oven to 200°C (392°F).
- Skewer the marinated prawns and brush them with a little oil.
- Grill the prawns in the tandoor or oven for 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
- Serve hot with a side of mint chutney.
Image Source: Special Arrangement
3. Prawns In Garlic Chutney (By Anagha Ramakant Desai, Homechef & Author of Cookbook ‘From Aajis Kitchen’)
Ingredients:
- 500 gms large prawns
- Salt to taste
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp or kokam extract
- 6-8 garlic cloves
- 2 tablespoons oil
- A sprig of curry leaves
- 4 kokam pieces
For Garlic chutney
- 10 garlic cloves
- 1 cup grated dry coconut
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons or as per taste chilli powder
- ½ teaspoon turmeric powder
- Salt to taste
Method:
- Grind together ingredients for chutney.
- Clean and devein prawns. Mix 1 teaspoon chilli powder, ½ teaspoon turmeric powder and kokam extract and apply on the cleaned prawns.
- Heat oil in a pan. Add garlic cloves and curry leaves. When garlic starts browning add prawns. Cook for a minute only. Remove from heat and cool. Mix the chutney with 4 pieces of kokam chopped fine. Cover each prawn with the chutney and lay again in the same pan. Cover the pan with the lid and cook on low heat for 10-15 minutes.
- It is the perfect spicy start to any party.
Image Source: Special Arrangement
4. Seafood Fritto Misto (By Chef Vikram, Novotel Kolkata- Hotel & Residences)
Ingredients:
- 200 gm medium shrimp, peeled and deveined
- 200 gm calamari (squid), cleaned and cut into rings
- 200 gm small to medium-sized scallops
- 1/2 cup all-purpose flour
- 1/4 cup corn-starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, plus more for seasoning
- Freshly ground black pepper, to taste
- 1 cup cold sparkling water or beer (cold water can be used as well)
- Vegetable oil, for frying
- Lemon wedges, for serving
- Garlic mayonnaise, for dipping (optional)
Method:
- Prepare the Seafood: Rinse the shrimp, calamari rings, and scallops under cold water. Pat dry with paper towels to remove excess moisture.
- Make the Batter: In a mixing bowl, whisk together the flour, corn-starch, baking powder, salt, and pepper. Gradually pour in the cold sparkling water or beer, whisking until the batter is smooth. It should have the consistency of pancake batter. Adjust with more water if too thick.
- Heat the Oil: In a large, deep skillet or pot, heat vegetable oil to 350°F (175°C) over medium-high heat. You want enough oil to submerge the seafood pieces.
- Coat and Fry the Seafood: Working in batches, dip the seafood pieces into the batter, shaking off excess batter. Carefully place them into the hot oil, frying for 2-3 minutes until golden and crispy. Avoid overcrowding the pan to ensure even frying. Use a slotted spoon or tongs to transfer the fried seafood to a plate lined with paper towels to drain excess oil. Season lightly with salt while still hot. Repeat with remaining seafood batches.
- Serve: Arrange the fried seafood on a serving platter. Serve immediately with lemon wedges on the side for squeezing over the seafood. Serve with garlic mayonnaise
Image Source: Special Arrangement