Category Archives: Seafood

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry

Curry for change!

The ‘Great Australian Curry’ Campaign is back, and I am very honoured to be collaborating again with Opportunity International Australia for their annual fundraising project. In its third year (you can view details of the previous years here and here); the campaign aims to raise funds to help families in developing countries build income-generating businesses.

A bit of background info for those who are hearing about Opportunity International Australia and the Great Australian Curry campaign for the first time…

Opportunity International Australia provides small loans to families in developing countries to steer them towards a path of financial independence and thereby a better quality of life. Founded in the 1970s by David Bussau, Opportunity has come a long way since offering innumerable families a new lease of life.

Opportunity works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes. And the ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

Opportunity International Australia

But why curry?

Most of Opportunity International Australia’s work is concentrated in the Asian countries and a curry is perhaps the most iconic dish to have come from the region. And Australia loves curry – Vindaloo, Rogan Josh, Massaman, Thai green curry…the list is endless.

This year’s campaign was launched last week with a Curry Cook-off between veteran Chef (and MasterChef judge) Ian Curley and MasterChef 2017 winner, Diana Chan.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

Chef Ian Curley said that he is looking forward to cooking up a curry with Diana. “It’s one way we can give a hand up to families less fortunate than ours. It’s important for us to not lose focus of how lucky we are, just the simple fact of where we live. I’m very blessed to have a healthy family and to live In Australia with the opportunity to do the work I love.”

Diana agrees too and she says that it will be an honour to share space and cook alongside Chef Curley. “I am so impressed with the work that Opportunity does to help families end poverty. “I also love that I can contribute towards the same through my cooking skills.”

Oppoyle Prawn Curry

There are so many different ways through which you can participate in this year’s Great Australian Curry Campaign;

Plan a Curry Night – Time to dig out your favourite recipes and invite your friends and family for a curry feast at home. Be generous and plan the entire dinner yourself or make it a curry potluck (so much fun!); even better would be a curry cook-off. If cooking is not your forte, head out for a curry night to your favourite restaurant and let the professionals feed you.

Create a Fundraiser – Once you have planned out the night, set up a fundraiser page and encourage everyone to make a donation. The fundraiser page can also be set up without hosting any curry event. All the details for setting up the page can be found here.

Spread the Word – Encourage your friends, family and colleagues to show support by making a donation or host their own curry fundraising event.

And this year, the Great Australian Curry campaign has another proud supporter – Herbie’s Spices, the artisan Australian spice business.

Since all of you get my fascination for good quality spices, I was thrilled when Herbie’s Spices gifted all the spices that I needed to create this lipsmacking delicious Kerala style Prawn Curry. This is not the first time I am using Herbie’s Spices; it has been one of my go to brands whenever I need to stock up my spice pantry.

The first 20 people to sign up to host a Great Australian Curry fundraiser will win a ‘Flavours of India Spice Kit’. Also Ian and Liz Hemphill, who established Herbie’s Spices 21 years ago, will also give out ‘Pantry Spice Kits’ and their ‘Herb and Spice Bible—Third Edition’ as prizes for an upcoming Facebook competition promoting the campaign,” Learn more and participate in the competition here.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

Ian Hemphill is enthusiastic to be giving a boost to the Great Australian Curry. “As most spices originate from developing countries, we’re keen to support a campaign that strives to improve the lives of people in these spice-producing communities.

Speaking of spices, here is a deliciously creamy and coconuty Kerala style Prawn Curry that you can make for your fundraising curry night.

This year, I wanted to make a seafood curry. Seafood, especially prawns is hugely popular during the spring-summer months in Australia leading up to Christmas and New Year. And I also wanted to make a curry that is light yet packed with flavour that’s perfect for our warm days.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

The title ‘Kerala style Prawn Curry’ is rather generic because there are so many different styles of making seafood curries in Kerala. This particular one is more popular in central Kerala, as coconut milk is used liberally in curries making it light yet so creamy, coconuty and packed with flavour. As for spices, I have kept is simple again and used spices that are familiar to most people.

I used tiger prawns for making this curry and if you can source it fresh, then I highly suggest you do so because then this dish is nothing short of an indulgence. And pair it with steaming hot long grained rice; that’s all you need. Maybe some pappadoms on the side….

So let’s get cooking this fingerlickin’ good Kerala style Prawn Curry….

Kerala style Prawn Curry

But before that, here are a few curry recipes for hosting your Great Australian Curry fundraising campaign….

  1. Cambodian (Khmer) Chicken Samlá Curry
  2. Massaman Curry
  3. Duck Kurma
  4. Jaffna style Goat Curry
  5. Hyderabadi Shahi Macchi Kurma (Fish in a Creamy, Saffron induced Yoghurt Curry)

Kerala style Prawn Curry

Ingredients:

  1. 800 gms tiger prawns; deveined and deshelled (but retain shell at the tail end)
  2. 3 tbsp coconut oil + 1 tbsp for tempering
  3. ½ tsp mustard seeds
  4. ½ tsp fenugreek seeds
  5. 2 small red onions; finely sliced
  6. 1 tsp ginger paste
  7. 5 green chillies (whole)
  8. ½ tsp turmeric powder
  9. 1 tbsp red chilli powder (adjust to heat preferences)
  10. 1 ½ tsp coriander powder
  11. ½ tsp garam masala
  12. Salt, to season
  13. ½ tsp Freshly milled black pepper
  14. 2 dried Kashmiri red chillies
  15. 4-5 sprigs curry leaves
  16. 400ml coconut milk

Method:

  1. Heat the coconut oil in a deep pan (use an earthenware pot, if you have one).
  2. When the oil gets warm, add the mustard seeds and allow to crackle.
  3. Then add the fenugreek seeds, half of the curry leaves and green chillies.
  4. Next add the ginger paste and sliced onions; sauté till the onions are softened and translucent.
  5. Then add the turmeric, chilli, black pepper and coriander powder; mix well to combine and reduce heat to avoid the spices from burning.
  6. Add the cleaned prawns and 300ml coconut milk (reserve the remaining). Season with salt and mix well. Bring to boil and then simmer gently on low heat till the prawns are cooked.
  7. Once the prawns are cooked, add the remaining coconut milk and mix well. Adjust seasoning and remove from heat.
  8. In another small pan, heat coconut oil and add the remaining curry leaves and dry red chillies. Fry for a few seconds and add this to the prepared prawn curry. Keep covered for at least 30 minutes before serving.
  9. Enjoy over steamed long grain rice.

And let’s not forget to join hands and support Opportunity International Australia’s commitment to help fight poverty. Start your own Great Australian Curry fundraising campaign today!

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

 

Disclaimer – This post has been bought to you in association with Opportunity International Australia and all the spices were kindly gifted by Herbie’s Spices.

 

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September Favourites

Feels like I wrote the August favourites just yesterday. Where did September go?

Guess days just flew by for us with the packing/shifting/unpacking process. I can’t believe that it’s October and almost the end of the year.

We are finally settled in the new home, few more boxes to get through as I write this but mostly settled and functional again. More importantly, I am back to my daily routine cooking. Eating out can get so boring after a few times that all of us were craving terribly for home cooked comfort food.

And due to all this, we hardly did anything this school holidays. No activities, play dates or fun stuff…Adi was at home helping us get things sorted. He was such a happy kid, hardly uttering the ‘boring’ word, quite understanding of everything that’s been happening.

As I mentioned in my previous post, I had managed to test and shoot a few recipes beforehand to ease work during the shifting process. It takes me some time to start feeling inspired again and get back to work during changes like this.

One of the recipes that I had developed for Supreme Seafood was an Andhra style Prawn Curry.

Referred to as Royyala Koora in the native language, this dish can be made using prawns as well as shrimps. I chose to make it with tiger prawns; makes it an indulgent treat.

It was interesting that yoghurt is used as the souring agent instead of tomatoes which lends a tangy, creamy texture and flavour to the final dish. This prawn curry is best served as a thick gravy just coating the prawns and one of my favourite ways to have it is with steaming hot rice and some dal. But it works just as brilliantly as part of a larger thali or with Indian flatbreads.

Find the full recipe on their website; do try it out and let me know what you think…

Andhra style Prawns Curry - thespiceadventuress.com

Now let’s get on to my top picks and favourites for the month of September;

Drawing a 3D fried egg. Sheer Magic!

We have a lovely deck space in our new home. I can totally see myself sipping a couple of these mojitos with friends.

Just the kind of snack I enjoy.

A 20 minute ramen recipe is always welcome.

So rustic and simple, this egg curry has become a hot favourite in our home.

I have never made polenta before. Guess it’s time to give it a try…

This slow roast spiced lamb shoulder is definitely going to be a part of my Christmas menu.

Kids don’t damage women’s careers, men do. 100% true and for all the men to think about….

Spring racing, summer parties, Christmas dinners….the list is endless and I am broke. Hiring might be the solution.

Pandora ‘Grains of Life’….truly my style.

Need a spring makeover for my bedroom, starting with this floral linen set.

 

Pan fried Salmon with Peperonata

Social media can be such a wonderful medium if you use it constructively. In spite of all the negativity that surrounds it, it’s a wonderful tool to communicate, work and meet new people if you use it in a positive manner.

I have made some amazing friendships and relationships over the years through social media; people who I would never have met otherwise. While many are still virtual friends, there have been others where the virtual relationships were quick to transform into real life friendships too.

This week, I got the opportunity to meet Natasha (@thegutlessfoodie) while she was on holiday in Australia. I have known Natasha for about 2 years now; our paths crossed on Instagram and we have remained in touch ever since. What drew me to her posts was not her medical condition and her inspiring life story (though there’s much to learn from that), but her sense of humor and positivity. Her food posts always bought me joy and put a smile on my face; and of course encouraged me to embrace wholesome homemade food always.

We spent a lovely evening with each other and our families, such a joy when you meet a virtual friend and realise that the love and respect you had for each other was not just an Internet thing but a genuine one. It’s a sigh of relief when that happens because more often than not, we always project the better side of us on social media without realizing that there’s more to each other’s life.

And while I wish we had more time to spend with each other, it was a great experience meeting her; one that is going to be cherished forever.

Time now to get to today’s recipe….

Peperonata is a classic Italian accompaniment. Often takes it place on the antipasti platter and is a great topping with bread and a good quality extra virgin.

Initially that’s how I wanted to try out this recipe. But as I was reading it, the flavours delighted me and I wanted to use it as an accompaniment with a protein for a complete meal. And of course, salmon came to mind as anything to do with roasted peppers are a delightful addition to seafood.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Peperonata is an extremely simple side to prepare that can be made ahead of time if you are prepping for a party. This dish is all about the bell peppers so make sure you pick plump red ones which have the right amount of sweetness required. The peppers are first roasted for that smoky flavour and then sautéed off with onions, tomatoes and spices. But what really adds another level of flavour is the basil pesto.

Since the Peperonata is loaded with flavour, there’s not much that needs to be done to the salmon. Keep it simple with a marinade of turmeric and paprika. And of course, take care while cooking to get that crispy skin which is the best part of the salmon.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Pan fried Salmon with Peperonata - thespiceadventuress.com

A healthy meal with really robust flavours, this dish is easy to prepare which makes it ideal for both weekdays and when entertaining too.

Ingredients:

  1. 4 Salmon fillets (with skin)
  2. ½ tsp turmeric powder
  3. 1 tsp paprika (or Kashmiri chilli powder)

Find the full recipe on Supreme Seafood website..

Pan fried Salmon with Peperonata - thespiceadventuress.com

 

Indonesian style Spicy Braised Fish Stew

There is so much ‘noise’ in our lives these days.

An avalanche of incessant chatter that creeps into our everyday lives in the form of social media, Whatsapp groups, gimmicky news channels and tabloids. And it requires a conscious effort to stay amidst all this noise, yet be able to hear your ‘voice’ loud and clear!

My life revolves around the digital world and social media is one of the most effective tools I use on a daily basis for work. So it requires all the more effort to stay quiet, yet make sure my work gets seen and heard without adding to the noise.

I have no tips and strategies because I struggle with it too. And the only way I steer clear is by using the digital medium responsibly. Consume only what is relevant and speak only when I really have something to say. Not when others think I must speak…..

And of course, mute and log out are my favourite buttons.

On that note, let’s get to today’s recipe – a warm, comforting bowl of Indonesian style spicy braised fish stew.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Adapted from ‘smor ikang’, an Indonesian style fish stew, this dish is a hearty and comforting one. A one pot meal with succulent barramundi cubes in a flavourful broth and rice noodles to accompany. The key spice in this stew is mace, which lends a pungent yet sweet flavour that pairs well with the fish. You may also add a mix of seafood like squid, prawns etc….

The cooking time is considerably less as it is a seafood stew unlike the meat ones which take a fair bit of time. This fish stew almost feels like an Asian noodle soup and makes a great one pot meal for the whole family. Its light yet so flavourful…a huge pot of this on a cold, wintry night would be just amazing.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Ingredients:

  1. 3 barramundi fillets; cut into cubes
  2. 2 medium potatoes; cut into small cubes
  3. 5-6 Asian shallots/small onion; finely chopped

Find the full recipe here.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood. 

Bengali style Fish Curry with Whiting/Lady Fish

Bengalis and Keralites have plenty in common, a fact that’s become common knowledge now due to the numerous Internet memes floating around.

(For my international readers, Bengalis are the natives of West Bengal, a state in the Eastern part of India while Keralites are the natives of Kerala, a state in the Southern part of India).

An outsider might not find much similarity but if you delve deep, there are quite a few that these states have in common in terms of politics, literature, art, fashion and food.

Now let’s talk about food, since that’s our topic of interest. The most obvious similarity between the cuisines would be the ‘rice and fish curry’ obsession. There cannot be a more comforting meal than this, a combination that is relished across the length and breadth of both the states.

Seafood is much revered in both states as they enjoy an envious coastline. But the irony is that there ends the similarity too because apart from the seafood craze, there’s hardly much in common when it comes to preferred seafood varieties or style of preparation.

When I started learning more about the cuisines from other parts of India, the one that I was most hesitant to try out in my kitchen was Bengali cuisine, simply because of the use of mustard oil. Initially, I tried adapting the dishes using vegetable or coconut oil but soon realised that I am not doing any justice to the cuisine of Bengal. That’s when I slowly learnt to use mustard oil in the right quantities and also pick out dishes that are more familiar to my tastebuds. And the journey, ofcourse, began with seafood.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Today, there are plenty of Bengali dishes I cook on a regular basis in my kitchen like this simple cabbage dish or this delicious fish curry. But the learning never stops and so here is another delicacy from the Bengali kitchen – a simple fish curry using Silver Whiting.

Fish and potatoes is a very unique combination but one that is extremely popular in Bengali cuisine. Though initially skeptical, I was amazed at how beautifully both the ingredients come together in this curry. The combination of mustard seeds with kalonji (onion seeds) and other spices and aromatics lend an earthy flavour to the curry that has to be enjoyed with steamed rice.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

(Do you cook Bengali dishes at home? What’s your favourite?)

Ingredients:

  1. 500gms ladyfish; cleaned (head removed)
  2. 1 medium potato; cut into long wedges/strips
  3. 1 large onion; grind to a paste with no water

This recipe was developed, styled and shot for Supreme Seafood, so visit their website for the full recipe.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Crispy Skinned Salmon with Cauliflower Rice

Salmon, with its delightfully soft, oily and flaky flesh was quick to become one of our favourite fish after moving to Australia.

Initially, I would use it only for Indian dishes which honestly do not always do justice to its incredible texture. And as we started dining out more here, I started enjoying the crispy skin salmon that somehow always finds a spot on most café/restaurant menus.

Earlier I always found it hard to achieve that elusive crispy skin. The fish would curl up slightly when I place it in the pan and it would always be crispy in certain areas and not uniform. Till I saw a Masterchef episode where they showed the technique of holding the fish down lightly for a few seconds after placing in the pan to ensure that it doesn’t get curled up and also get the skin really crisped up. And always cook skin side first!

Some of the other tips for cooking a perfect piece of salmon (other fish too), is to never overcrowd the pan. Fry in batches and serve warm; there’s nothing worse than eating cold fish especially with its skin on.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

And to go along with the salmon, I also whipped up mock cauliflower rice which made this an extremely healthy dinner. A dollop of Roza’s mango, chilli and coconut chutney was added to oomph up the flavour quotient.

This is the kind of dinner that’s not just healthy but a substantial one for the family to unwind and relax at the end of a busy day. And I always cook enough portions to become our lunch for the next day. For us, this is the best way to ensure that we are eating right on work days too.

I always enjoy a touch of spice when I make salmon so here I have used a marinade made from fresh chillies, cumin, garlic etc… I kept the cauliflower rice real simple but you can also use this tempered cauliflower rice recipe that is one of the highest visited recipes on the blog.

Roza’s chutney was used because I had some in the refrigerator; feel free to use your favourite tomato, mango or any other chutney if you wish to.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Ingredients:

For the salmon:

  1. 4 salmon fillets; with skin
  2. 3 long red chillies (less heat variety)
  3. 5 medium garlic cloves
  4. ½ tsp ground coriander
  5. 1 tsp cumin powder
  6. 2-3 tbsp olive oil
  7. Salt; to season
  8. Juice of ½ lemon
  9. Olive oil; to pan fry the salmon

For the cauliflower:

  1. 1 small cauliflower head; including the green bit
  2. Zest of 1 lemon; grated
  3. Juice of ½ lemon
  4. 3 tbsp crushed roasted peanuts
  5. 3 tsp parsley; finely chopped
  6. Salt, to season
  7. ½ tsp paprika
  8. 2 tbsp olive oil

Method:

For the Salmon:

  1. Clean the salmon; remove any bones if present and pat dry.
  2. To make the marinade, blend together the chillies, garlic, lemon juice, olive oil, coriander and cumin.
  3. Pour this over the salmon, season with salt and rub well; keep aside for 15 – 30 minutes.
  4. Heat olive oil in a pan (remember the marinade already contains oil) and when heated well, place the salmon fillets skin side down. Hold and press down the fillet lightly to ensure that the entire skin side is in contact with the pan for a few seconds. Then place the next fillet and repeat the same. Fry in batches if the pan is small.
  5. Remove and keep aside.

For the rice:

  1. Separate the cauliflower into large florets, the green bits can also be used for this but ensure that it is fresh and clean. Wash thoroughly and allow to dry before use.
  2. Blitz the cauliflower in a food processor to mimic rice; alternately use a grater if you do not have a processor.
  3. Warm the olive oil in a large wok and add the peanuts, paprika and lemon zest. Tip in the cauliflower along with the parsley, lemon juice and season with salt. Toss on high heat for a few seconds just to combine the flavours and remove. Taste and add more lemon juice if necessary.

Serve the cauliflower rice with the fried salmon pieces and the chutney on the side. Tuck in!

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

 

Indo Chinese style Chilli Lobster

I have a very vivid memory of the first time I tasted lobster.

Must have been about eight or nine years old, I was living in Dubai at that time. One of my dad’s friends who worked in the Merchant Navy had gifted him some as a Christmas present.

Lobsters were literally unheard of, at least in my home. But I could sense the excitement as if something expensive was bought home. Little did I know that it was indeed super expensive and quite an out-of-reach ingredient for most people.

Lobster - thespiceadventuress.com

I don’t remember clearly what was the exact dish my mom cooked but it was a South Indian one, pretty much like how she would cook prawns. The lobster meat tasted sweet and plump, and I couldn’t really see the comparison with prawns. And that taste remained a memory for so many years till I moved to Australia.

While it is still expensive, lobster is no longer an out of reach ingredient. It is available easily at leading seafood stores, and very common during the summer months.

Lobster always evokes a sense of indulgence and that makes it the ideal choice during the festive season. The lobster meat is so succulent, juicy and sweet that it needs very little accompanying flavours.

But today I am going a bit heavy handed with the flavours.

Indo Chinese is one of our favourite cuisines and thus came the idea of putting a spin on a much loved classic. Chilli Lobster – a true indulgence for the taste buds!

Indo Chinese style Chilli Lobster - thespiceadventuress.com

An excellent starter to serve at your parties and its fingerlickin good with sweet, spicy flavours coating the lobster pieces. You could serve it on a beautiful platter as shown or serve it inside the shell of the lobster if kept intact.

Ingredients:

  1. 2 Lobster tails
  2. 1 medium red onion; diced

Find the full recipe here.

Indo Chinese style Chilli Lobster- thespiceadventuress.com

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

 

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

How have all of you been?

(Do let me know in the comments guys, because this is the only place where I interact with so many of you. So keep the conversations going….)

I am currently in a ‘season deadline’ zone, a zillion things to do before I fly off to India for our vacation. Yes folks, we are visiting home after a long long gap of almost five years. And no, we didn’t plan on being away for so long, just that a lot of stuff happened on the personal and work front after migrating to Australia that we were not able to take a proper vacation until now.

There is a lot of pending work, and I have no clue how I am going to manage it all. This season’s always a little crazy and it is also a fact that I didn’t plan and organize my work effectively. And honestly, I do find it a bit stressful and overwhelming at times when I see such amazing content from other bloggers. The feeling lasts me a couple of hours. But I don’t let it affect me more than that; a few deep breaths and telling myself repeatedly that I am not a part of any ‘rat race’ is my therapy.

That feeling of ‘not doing enough’ used to plague me much more earlier on. But over years, I have perfected the art of dealing with it effectively. I have learnt to say ‘NO’ and I have learnt to stop comparing myself with anyone else. Believe me; it’s so important in the chaotic times we live in.

So no festive recipes from me this year, just food that I have enjoyed with my family and some that I have created for clients. Hope you guys don’t mind.

The title for today’s recipe might read a mile long, but it’s a super easy one. It’s one of those seafood dishes that can easily come together on a weeknight or sit just as perfectly on your weekend entertaining menu.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

I have used Red Snapper today; it is a beautiful and versatile fish that can be cooked in so many different ways. The steaks can be used for traditional style curries or fried preparations, the whole fish for grilling or the fillets can be used in so many interesting contemporary dishes like we have today.

It is the accompanying combination of salsa verde and caponata that makes this dish really fresh and perfect for summer. I have added a bit of Kashmiri chilli powder (you could use paprika too) to the fish; I think that hint of spice adds loads more flavour than just salt and pepper.

Really fresh herbs are the key to a good salsa verde; the pickled capers and mustard add a whole dimension of flavour and really jazzes up the herb flavour. The caponata is again so fresh and adds real vibrancy to the dish; make sure that the veggies are tossed on high heat or it will go soggy, which we definitely don’t want. And grilled asparagus ofcourse, for that crunchy textural element.

So let’s dig in – Pan fried Snapper with Salsa Verde, Caponata and Asparagus

Ingredients:

Snapper:

  1. 3 large snapper fillets; deboned and cut into large steaks
  2. Salt, to season
  3. Freshly milled black pepper; to season

Find the full recipe here.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

Kerala style Stingray Curry

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

Kerala style Stingray Curry - thespiceadventuress.com

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Kerala style Stingray Curry - thespiceadventuress.com

Kerala style Stingray Curry - thespiceadventuress.com

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

And remember, this curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

Ingredients:

  1. 600gms stingray; cut into cubes
  2. 2 shallots/small onion; finely chopped
  3. 1 inch ginger; finely chopped

This post was bought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

And do not forget to tag me #thespiceadventuress if you try it out. 

Kerala style Stingray Curry - thespiceadventuress.com

Pan grilled Prawns (spiced with Z’hug)

Yet another spice blend to add to my repertoire!

Z’hug or Z’hoog (as pronounced) is a traditional blend from Yemen. Traditionally, the blend is in the form of a wet marinade made from fresh and moist ingredients like parsley, garlic, cilantro and the local Marash pepper.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Amongst the cookbooks I own, one of my most prized ones is the New Moroccan by Mourad Lahlou. It’s an amazing book where Chef/author Mourad Lahlou delves into traditional Moroccan cooking, basics and fundamentals but executed in a modern, contemporary style.

So there’s information about so many spices, ingredients, techniques from in and around the region; great for those who do not know much about Morocco or its cuisine. Yet the recipes and dishes outlined are global fare.

Though Z’hug is a wet blend as mentioned, Mourad has outlined a recipe in the book for a dry version which is often used in his restaurant. And that’s what I have used too, except that instead of Marash pepper, I used semi dried chillies. Even though I do stock the Marash pepper, it’s not an easy one to find for most people so I decided to use the chilli variety that is available locally and easily for all. But if you do have it, use it by all means.

There are plenty of ways to use Z’hug. It can be used as a dry rub for steaks or roast chicken. It can also be used to spice up casseroles, lentils or roast vegetables. Roast nuts spiced with Z’hug is also a great idea.

Z’hug and seafood would also be a delightful combination. And I wanted to make something that’s quick and simply to put together for a midweek meal or as a party starter. The spice blend can also be made in excess and stored; one that is great to have in the pantry always.

I decided to use prawns marinated with Z’hug and then pan grill it. Prawns do not require prolonged marination, so it’s a dish that comes together in no time at all. And with the holiday season upon us, this is a great dish to add to your party table.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Ingredients:

  1. 600gms tiger prawns; deveined and deshelled
  2. Z’hug blend
  3. Salt; to season
  4. Vegetable oil
  5. Lemon wedges; to serve

Z’hug:

(I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade)

  1. 2 tsp semi dried chilli flakes
  2. 3 tsp ground coriander
  3. 2 tsp dried cilantro/coriander leaves
  4. 3 tsp dried parsley
  5. 1 tsp garlic granules
  6. 1 tsp ground cumin
  7. 1 tsp ground caraway
  8. 1 tsp ground cardamom
  9. ¼ tsp citric acid
  10. ¼ tsp ground black pepper

Method:

To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

 

 

 

 

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