Red Fish Curry - Kerala style

Serves: 4

INGREDIENTS:

• 1/2 kg - fish
• 2 tbsp - oil
• 1/2 tsp - mustard
• 2 sprigs - curry leaves
• 1 - onion
• 2.5 cm - ginger
• 7 cloves - garlic
• 2 tbsp chilly powder
• 2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 2 pinches - fenugreek
• 4 pieces - tamarind (kudampuly) soaked in water
• 1 cup - water
• 1/2 tsp - coconut oil
• salt

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PREPARATION

• Cut and clean the fish.
• Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes.
• Add in chilly powder, coriander powder, and turmeric powder and fry it well.
• Now add the fenugreek powder and the softened tamarind.
• Pour in required water, add salt. After it boils, add the fish.
• Let it simmer until the gravy thickens and the fish is tender.
• Lastly pour 2 tbsps of coconut oil.

Limed Fish Fillets

Serves: 4-6

Clean and fillet a 3 pound fish (Bass, Pike, Mackerel or Trout), wash fish and pat dry; brush with salad oil and sprinkle with paprika.

Place fish in hinged grill or on well greased grill 3 to 4 inches from medium coals. Cook 5 to 7 minutes on each side or until fish flakes easily with fork, basting frequently with mixture of 1/2 cup melted butter and 1/4 cup lime juice. (Skin may blister as fish cooks.) Just before serving, sprinkle with salt and pepper. Serve with lime wedges.

Bacon-Wrapped Fish Fillets:

Before placing fish on grill, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with wooden picks, and Grill just like above.

Shrimp Creole

Serves: 6

Long-grained rice, gulf shrimp and Creole cooking secrets make this subtly flavored New Orleans specialty

Ingredients:

1 1/2 cup chopped onions

1 cup finely chopped celery 

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can (15 oz.) tomato sauce

2 tsp. snipped parsley

1 tsp. salt

1/8 tsp. Cayenne red pepper 

2 bay leaves crushed 

14-16 oz. fresh or frozen cleaned raw shrimp

3 cups hot cooked rice

Method:

cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender, Serve over Rice.

Note: Rinse frozen shrimp under running cold water to remove ice glaze.

Crab Quiche

Serves 8

Ingredients:

½ packet of pie crust mix

4 eggs

2 cups light cream

1/3 cup minced onion

1 teaspoon salt

1/8 teaspoon cayenne red pepper

1 c an (7 ½ ounces) crab meat, drained and cartilage removed

1 cup shredded Swiss or Mozzarella cheese (about 4 ounces)

Snipped parsley

Method:

Heat oven to 425*. Prepare pastry for 9 inch One-Crust Pie as directed on the package. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.

Pat crab meat dry with paper towels, sprinkle crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crab meat and cheese; sprinkle with parsley.

Bake 15 minutes. Reduce oven temperature to 300*, bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

·         An elegant appetizer or continental luncheon dish.