Oriental Prawn Rice Pilaf

I’m not sure where this name came from but it has been in the family for many years. It is really a light rice pilaf dish. With mild Indian flavours, only a slight kick of chilli and the sweetness of the prawns, peas, carrots, it is an unusual but delicious combination.

Oriental Prawn Rice Pilaf

It’s a lovely accompaniment to grilled fish, like Spicy Salmon Fillets, or a meal in itself with a tangy Cucumber and Yoghurt Raita.

Prep time: 30 minutes Cooking time: 45 minutes Resting time: 15 minutes

  • INGREDIENTS
  • 500g green prawns, shelled and deveined
  • 1.5 cups of basmati rice
  • 1 medium carrot diced into small pieces
  • 1/2 cup frozen peas
  • 5 medium size mushrooms diced into small pieces
  • 2 large onions sliced into thin rings
  • 1/2 teaspoon chilli powder or masala
  • 1 teaspoon cumin powder
  • 1 stick of cinnamon bark
  • 4 green cardamom pods
  • handful of fresh curry leaves (optional)
  • 2 teaspoons fresh ginger(1/2 a fingers worth) and garlic (3 cloves)crushed
  • 2-4 green chillies chopped in large pieces (thirds)
  • Salt to taste
  • 3 tablespoons butter for frying prawns
  • 2 tablespoons vegetable oil for frying onions

METHOD:

1. Pre-heat oven to 180 degrees Celsius

2. Shell and devein prawns, I cut them in half if they are too large, then marinate prawns with chilli powder/masala.

3. Parboil rice with 5 cups of water with salt until half cooked about 8-10 minutes (stain par boiled rice and set aside…don’t forget it on the stove, while doing other prep, and overcook the rice!)

4. Dice carrots and mushrooms while rice is cooking. (check the rice and strain) Then par-cook the carrots covered with water in the microwave for 2 minutes on high.

5. Heat butter and 1/2 oil in a large casserole dish over medium heat , fry prawns in batches for 2-3 minutes until just sealed, do not cook them through as they will cook in the oven. Remove prawns, draining from oil and place aside.

Fry prawns in small batches for a few minutes only.

6. Add additional oil to leftover pot and add cinnamon stick, cardamom pods, curry leaves and heat gently. Add onions and cook gently until transparent.

7. Add cumin powder, turmeric, green chillies, ginger and garlic to opinion mixture and mix through onion mixture, stirring for 2–3 minutes.

8. Remove the pot from heat, then remove the onion mixture from the oil. (This seems illogical as you add them back in later, but it has something to do with the interaction between the parboiled rice and the oil that does make a difference to the finished dish)

9. Add rice, mushrooms, drained carrots, peas and mix evenly, coating mixture in the leftover oil/butter in the pot. Then add prawns and onion mixture and gently mix through again.

10. Drizzle a cup of water over the whole dish and place in oven for 45 minutes. Leave it to sit in the pot to rest for 15 minutes or longer before serving.

Oriental Prawn Rice Pilaf with Grilled Salmon and Tarka Dhal

Three Chilli Seafood Curry

The combination of dried chillies, whole red chillies and chilli powder makes this curry sound fiercely hot, but it’s not unless you eat the while chillies.

It’s actually a great way to cater for all levels of spice lovers, because the curry itself is quite mild – but the chillies are there for the hot heads as well who want to eat them!

A quick and easy mixed seafood curry to spice up your weeknight dinner line up.

You do need a well stocked Indian Spice cupboard though so check the ingredients..although the fenugreek seeds and curry leaves are optional, but they an extra layer of add deliciousness if you have them.

Ingredients:

  • 200g flathead or white fish fillets cut into pieces
  • 100g squid rings
  • 6 medium size green prawns
  • 1 onion finely diced
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 4 dried chillies left whole
  • 2 red chillies stem cut off but left whole
  • 1/2 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • 1 teaspoon fenugreek seeds(optional)
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • Handful of curry leaves(optional)
  • 1.5 tablespoons tamarind pulp or 1 teaspoon tamarind concentrate
  • 100g plain yoghurt
  • 1/2 cup water
  • Coriander and diced red onion for garnish

Method:

1. Heat oil in heavy based saucepan with lid.

2. Add fennel seeds, fenugreek seeds if using, dried chillies and heat through until just fragrant. Be careful not to burn.

3. Add onions , red chillies and curry leaves and cook gently until onions are translucent.

4. Add ginger, garlic, chilli powder, turmeric and cumin powder and mix through until fragrant.

5. Add seafood, scatter over salt, and mix through to cover in spices. Add tamarind pulp, yoghurt and 1/2 cup of water and bring to a simmer.

6. Simmer gently with lid on for 8-10 minutes or until fish is just cooked through.

7. Check that tamarind has disintegrated and remove any chunks if necessary.

8. Garnish with coriander and diced red onion and serve with plain rice and a cucumber raaita.

Eggplant pieces stuffed with prawn and Zucchini

Eggplant stuffed with prawn and zucchini filling

Traditionally a dim sum/yum cha dish, it is also a Asian delicious starter or accompaniment.

I had read a few different recipes and methods and was initially suspicious about the stuffing coming out whilst the eggplant cooks, but it turned out fine.

The trick is to make sure you use big purple eggplants and cut generous thick slices to begin with so your pockets have generous “side” flaps for the prawn mixture to sit within.

Prep time: 10 minutes cooking time: 25 minutes

Ingredients:

  • 1 large thick eggplant about 20-25cm long or 2 smaller ones
  • 3-4 large green prawns shelled and deveined
  • 1/2 zucchini
  • 3 tablespoons oyster sauce
  • 1/2 tablespoon soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon white pepper
  • 2 teaspoons sugar
  • 3 Spring onions chopped – about 3/4 cup
  • 1 teaspoon crushed ginger
  • 3 cloves of garlic
  • 1 tablespoon cornflour or potato flour
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil

Method:

1. Chop prawns, Zucchini, and 2 garlic cloves and put into food processor.

2. Add ginger, soy sauce, 1 tablespoon only of oyster sauce, 1 teaspoon sesame oil, white pepper, 1 teaspoon sugar.

3. Process until a smoothish paste forms.

4. Put paste into a mixing bowl, add 1/2 spring onions chopped, cornflour and mix.

5. Top and tail eggplant, then cut into approximately 5cm pieces. Then cut a deep slit halfway through each piece WITHOUT slicing to the bottom. You should have 4-5

6. Fill each of the pieces generously with the prawn stuffing. Don’t worry too much if there is a bit of “overhang”!

7. Heat the vegetable oil and 1 teaspoon sesame oil in heavy based pan, then place eggplant pockets in pan and fry over medium heat until both sides are golden brown.

8. Add half a cup of water into the pan and cover with lid so the whole thing can steam, turn carefully and repeat with another half cup steaming until prawn mixture is cooked puffy and a pale pinky yellow.

9. Place eggplant on platter, reserving any liquid in pan,and keep warm in low oven whilst you make the sauce.

10. Add 2 tablespoons oyster sauce, 2 tablespoons rice wine vinegar, 1 clove finely chopped garlic, 1 teaspoon sugar and 1/2 teaspoon of sesame oil to pan, bring to a simmer allowing to slightly thicken. Add rest of chopped spring onion, then pour over eggplant and serve.

Mixed #Seafood #Curry #Durbanstyle

I looked everywhere on the internet for mixed seafood curry recipe but could not find one. So I just made up a version with a few ideas I saw along the way and the type of flavours I was in the mood for!

We rarely eat crab curry because it’s too messy and sometimes not substantial enough on its own because it’s all shell and gravy? You know what I mean? But we do love the flavours. This curry is the best of a “number of worlds” as the prawns, scallop and squid are easy to eat, are delicious and much more substantial….and really benefit from the crab flavoured sauce that is created.

We ate the prawns, squid and scallops first and then the the crab with our hands and. Finger bowl at the end!

The addition of tamarind pulp and classic South Indian spices adds the zingy tartness melding together into a really delicious curry that is. I think this dish is about to be known as Amazing Seafood and bound to be a favourite in our house.

If you want to make this without the crab, best to put shellfish first and add after quicker cooking fish etc later. Good luck ..easy to experiment and it will still be delicious!

Prep time: 15 minutes Cooking time: 25 minutes

Perfect for dinner for 2 with salad.

  • Ingredients
  • 1 blue swimmer crab cleaned and cut into pieces, legs pulled off
  • 6-8 green prawns shelled and deveined
  • 8-10 scallops
  • 3 baby squid/calamari
  • 2 ripe tomatoes
  • 1 onion finely diced
  • 2 pieces cinammon bark/ half a quill
  • 1/2 teaspoon cummin seeds
  • 1/2 teaspoon fennel seeds
  • Large handful of fresh curry leaves (or 2 bay leaves)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 4-5 cloves of garlic
  • Equal amount of fresh ginger to garlic
  • 1-2 red chillies
  • 1,5 teaspoons tamarind puree
  • 1-1.5cups water
  • Salt
  • 3tablespoons Vegetable oil
  • Coriander to garnish

Method:

1. Clean crab and cut into pieces, peel and devein prawns.

2. Cuts a baby squid into strips, place in bowl with 1/4 teaspoon turmeric, 1/4 teaspoon of cumin powder, 1/4 teaspoon chilli powder and 1/2 tablespoon oil, mix and leave to marinate as you prepare other ingredients.

3. Crush ginger, garlic and red chillies into a paste.

4. Peel onion and dice finely. Dice tomatoes.

5. Heat oil in heavy based pan (use a pan or pot with a lid) over medium heat, Add cinnamon bark, 2/3 of the curry leaves, cummin seeds and fennel seeds and heat gently until fragrant.

6. Add onions and cook slowly until translucent.

7.Add 3/4 teaspoon each of cummin powder, turmeric and chilli powder and mix through onions to heat through, then add fenugreek seeds if using, add in tomatoes and 1 teaspoon salt.

8. Cook tomatoes for about 5 minutes until they begin to break down, add 1/4 cup of water and tamarind purée. Bring mixture back to simmer.

9. Add the crab to the tomato mixture and coat the crab in the sauce. Place lid on the pot and allow crabs to simmer for 10 minutes or so, add another 1/4 cup of water to stop mixture sticking.

10. Heat grill in oven, place squid on a oven tray covered in baking paper and grill squid for 5-8 minutes, turning over once until browned and cooked. Remove from oven and reserve.

11. Add prawns to carb mixture, checking to make sure sauce isn’t sticking but not adding too much more water unless needed. Allow prawns to cook for about 3 minutes, then add scallops and allow to simmer for another 3-4 minutes. The sauce should be saucy but not too watery. Add another 1/4-1/2 cup water if needed though. Taste to see if additional salt needed.

12. Scatter over squid and put lid back on for a minute or two to allow squid to just heat up.s

13. Garnish curry with another hand of fresh curry leaves , chopped coriander. Serve with rice, roti and salad.

Mixed seafood curry #durbanstyle

#Seafood Boil — Fetty’s Food Blog

A good shrimp boil up is a healthy but filling meal. this version looks great. Thanks My Meals on Wheels and Fetty’s Food blogs. My version below is much simpler list of ingredients but very still very tasty.

This seafood boil is loaded with shrimp, crab, mussels, potatoes, corn, and sausage. All boiled together in one pot with some of the best flavors and…

Seafood Boil — Fetty’s Food Blog

Here’s my version…

Cajun boiled shrimp and corn – Sydney style

#Pondicherry #Prawns

Haven’t made this dish for ages and no Zucchini in the house tonight, so am going to substitute a cucumber salad on the side instead.

It is a delicious combination of ingredients as is, but lots of bits and pieces can be substituted within reason….for example I’m going to use a red chilli instead of green. You can also swop out the ghee for salted butter.

The preserved lemon and herbs are definitely musts though! That’s what really defines the dish. Here’s the link to the original dish.

Pondicherry Prawns with Preserved Lemons, zucchini and Herbs