SEAFOOD Seafood Dishes
Bengali fish

Bengali fish

 Ingredients: 
500g of fish
juice of a half lemon (3-4 tablespoons)
1 large onion, diced
ginger (fresh), finely chopped into (1) teaspoon OR (1 1/2 teaspoons, crushed (jar)
garlic (fresh), finely chopped into (1 1/2) teaspoons OR (2) teaspoons, crushed (jar) 
6 tablespoons of canola oil 
8 curry leaves (dry) OR 6 curry leaves (fresh) 
1 1/2 cups of liquid fish stock, 375ml OR chicken stock
1/2  tablespoon of Bengali Five Spice
1/2 teaspoon of Salt (to taste)

Optional: Dressing: 3 red chillies, sliced, soak in a little lemon juice & a pinch of salt (remove seeds to reduce heat)
Optional: 1/4 cup of chopped parsley

Recipe:     
In a saucepan, heat 4 tablespoons of oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add Bengali five spice and fry, stirring for 2-3 minutes. NB:( if starts to stick add dash of water)
Add stock, salt and lemon juice, stir well, allow to come to the boil and turn down heat to med-low. Simmer for 20-30 minutes, stirring regularly, until moisture is evaporated and resembles a paste. Set a side.
In a fry pan, heat remaining oil on med-high heat, place fish in pan and spoon paste all over fish, turn fish and repeat, turn fish again, sealing both sides of fish with paste. Approx. 3-4 mins each side.
Garnish with chopped parsley and soaked chillies(dressing) OPTIONAL

Creamy coconut fish curry

Creamy coconut fish curry

 Ingredients: 
 6 medium fish steaks or flake, fish cuts
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 8 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomatoe paste, mixed with 1 cup of water (can use fish stock instead of water for rich sauce)
 BLEND: 3 tablespoons of Cape-Malay curry powder, masala and 1 teapoon of Bengali Five Spice 

 3 Bay leaves & 1 t/spoon of Salt (to taste)

1 heaped teaspoon of Tamarind (adds zest)
1 cup coconut cream (can) OR 185ml can of evaporated milk

OPTIONAL: Sour cream and chopped parsley, to serve

Recipe:     
In saucepan, heat 3 tablespoons of the  oil on med-high heat and seal fish steaks for 2 minute each and set a side. In same saucepan add remaining oil and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala blended with Bengali Five Spice and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomatoe paste mix, stir well. Turn down heat to med-low. Add salt, bay leaves and tamarind water, simmer with covered lid for 20 minutes, stirring regularly.
Add fish steaks and coconut cream, submerge fish in the sauce and simmer for 5 minutes. If using evaporated milk, add at end of cooking process, stir gently into sauce for 2 minutes. 
Serve with a tablespoon of sour cream and chopped parsley. OPTIONAL

Fish OR Prawn curry

Fish OR Prawn curry

 Ingredients: 
 1 kg of fish fillets (Perch,flake,Snapper) OR 1kg of green prawns/prawn meat
 3 Green chillies 
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil 
 10 curry leaves (fresh/dried) 
 3 tablespoons, tomatoe paste, mixed with 1 cup of water  OR 250ml (1 cup) of pureed tomatoes
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot)  
 1 teaspoon of Salt (to taste)

 1 heaped teaspoon of Tamarind-(adds zest) 
 Optional: 1/4 cup of
fresh coriander leaves chopped and 2 sprigs of shallot, sliced 

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves,chillies, saute for 2 minutes, until onions are slightly browning.
Add curry powder/masala and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomatoe paste mix or pureed tomatoe, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 15 mins, stirring regularly.
Add tamarind water and cook for 15 minutes.

Add in fish pieces OR prawns, bring to boil and cook for 5-6 minutes.
Before serving add chopped coriander and shallot. OPTIONAL 

4-6 serves                                                                   
Serve with rice or breads

Garam Masala- paprika seafood curry

Garam Masala- paprika seafood curry

 Ingredients: 
 1 kg of mixed seafood (fish portions, green prawn, calamari rings, baby octupus)
 1 large onion, diced
 ginger (fresh), finely chopped into (1/2) tablespoon OR (1) tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1) tablespoons OR (1 & 1/2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil 
10 curry leaves, fresh or 14, dried 
 3 tablespoons, tomatoe paste, mixed with 1 cup of water 
 2-3  level tablespoons of Garam Masala-Paprika Curry Powder AND 1 teaspoon, Bengali Five Spice
 1 teaspoon of Salt (to taste)

 juice of a half lemon or 4 tablespoons
 
3 sprigs of fresh coriander, chopped
 1/2 teaspoon of sugar  (optional)

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves,chillies, saute for 2 minutes, until onions are slightly browning.
Add Garam Masala Goumet Blend and Bengali Five Spice, then fry, stirring for 2-3 minutes. NB:( if Masala starts to stick add dash of water)
Add tomatoe paste mix, sugar, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 20 mins, stirring regularly.
Add lemon juice, seafood and cook for 6-8 minutes.

Before serving add chopped coriander.  Serves 4-6 

Spicy prawns and pasta

Spicy prawns and pasta

 Ingredients: 
 250g of boiled pasta
 1/2  teaspoon, marjoram, dried
 1/2 teaspoon, basil, dried
 1/2 teaspoon, oregano, dried
 3 tablespoons, tomatoe paste, mixed with 1 cup of water 

  
 
Recipe:     
Prepare prawn curry recipe, adding, dried herbs and tomatoe paste mix, during cooking process. Simmer for extra 15 minutes. Sauce must resemble, rich tomatoe gravy.  Toss thru boiled pasta and serve.

Spicy tuna pasta bake

Spicy tuna pasta bake

 Ingredients: 
 1 large can of tuna in brine
 1/2 teaspoon, of basil, dried
 1/2 teaspoon, of oregano, dried 
 2 tablespoons of tomatoe paste 
 2 eggs
 200g of boiled pasta

250g grated mozzarella, cheddar or parmesan cheese- mix cheese varieties or use on their own.
 
 
Recipe:     
Prepare fish curry recipe, using tuna instead of fish. Add dried herbs and tomatoe paste, during cooking process. Set aside to cool.  
Toss pasta thru curry, add eggs and cheese, mix well and place in gresed oven dish, sprinkle cheese on the top and  bake in medium heat oven(160)  for 25-30 minutes .
Set aside for 10 minutes before serving. Slice portions and serve with green salad.

South African pickled fish

South African pickled fish

Ingredients: 
 500g, boneless fish
 2 green chillies, sliced
 1 large onion, sliced in thick rings
 2 teaspoons, ground chillies (chilli powder)
 2 cloves, garlic (fresh), finely chopped 
 3/4 cup, canola oil
 1/2 cup, fresh mint leaves, chopped 
 1 tablespoon, fresh thyme (remove from stem)
 3 tablespoons, corriander powder and cumin powder
 
 3 teaspoons, tumeric powder
 2 teaspoons,  Salt 

 250ml, white vinegar (1 cup)
 Optional: 1 teaspoon, whole cumin seeds

Recipe:     
Slice fish into desired size. Soak in salted water (1 teaspoon, salt) for an 1 hour, then drain well.
Prepare a thick paste with cumin, corriander, tumeric, ground chillies(chilli powder), salt and a dash af water. Smear all over the fish. Set a side.(can use 2 tablespoons of Cape-Malay curry powder, masala instead)
Heat the oil in a fry pan and shallow fry fish for 3-4 minutes on both sides. Drain fish on paper towel.
In a saucepan place some oil (4-5 tablespoons) from fry pan and heat. Add onion, green chillies and garlic, saute for 3 minutes. (add cumin seeds) OPTIONAL.
Add vinegar, fish, remaining salt (1 teaspoon), thyme and mint, bring to the boil, simmer for 2 minutes. Remove from heat, cool and refridgerate in sealed container. 

For a rich tasting and less complex Pickled Fish preparation use (2-3) level tablespoons of 'idospices' Cape-Malay curry powder, masala to create thick paste in place of cumin, corriander, tumeric, ground chillies. Can also add (1-2) tablespoons of sugar with vinegar to sweeten.

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