CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Sunday, is one of those days we all usually wait for and wish to unwind ourselves with a little break from routines and work, chores kept aside for some time and a little quality time being well spent with family and friends. While the mood is to take it easy at the same time we also wish there’s something special and different on the plates too being a weekend mode.
Seafood is of course a favourite of many of us and we enjoy picking fresh catch of the day and try them in our choicest preparations and variety of recipes to feast on! While there are few who love to go with classic recipes usually and some prefer trying new ideas as well and for the love of seafood they find it all really worthwhile too.
Looking at the delicate and tender nature of the seafood we usually work with from fish to prawns, lobster to crabs, shellfish to crayfish the methods of cooking to be applied to them need precision and correct timing to bring out the best taste and flavour at the dining table to get those compliments to keep us motivated.
Here are a few recipes with fish and seafood to try out for a Sunday meal.
HERB MARINATED PAN COOKED FISH
Ingredients
Bassa/ ghol or any chunky round fish can be used- 750 gms.
For the marination
Oil-2 tbsp.
White wine-2 tbsp.
Salt and crushed black pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Lime juice-2 tbsp.
Flax seed powder-1 tsp
For the sauce
Oil-2 tsp
Butter-2 tsp
Garlic-1 tbsp. chopped
Green chilies- 1 tsp chopped.
Spring onions-4-5 chopped.
Crushed back pepper-1/2 tsp
Chili flakes-1/2 tsp
Salt to taste
Lime juice-2 tsp
Water/fish stock-1-2 cups
Red chili sauce-2 tsp
Cornflour-2 tsp mixed with 3 tbsp. water to thicken.
To serve with
Assorted veggies/ potatoes/ bread rolls etc.
Method
- Prepare the ingredients as required for the fish recipe.
- In a mixing bowl combine together the ingredients for the dressing and add in the fish pieces’ mix well and keep it in the fridge for 10-12 mins.
- Heat up a pan and add in the oil and butter, garlic, onions and saute for 2-3 mins. Add in the sauces, seasonings and water or stock and bring to a boil, cook for 2-3 mins, add corn flour solution and thicken a little.
- Place the marinated fish pieces in the pan and reduce the flame, allow to cook for 4-6 mins check and dish out, garnish and serve with steamed or boiled white/brown rice or with bread rolls.
THE CHIN-THAI FISH BOWL
Ingredients
For the fish mixture
Fish- boneless variety – 500 gms cut into 1 inch cubes.
For the marination
Oil-2 tsp
Lime juice-2 tsp
Garlic- ginger paste-1 tsp
Salt and pepper to taste
Soy sauce-2 tsp
Red chili sauce-1 tsp
White vinegar-1 tsp
Add 1 egg, 2 tsp maida, 2 tsp corn flour after marination.
Oil to fry as needed
To toss the fish after frying
Oil-1 tsp
Ginger-1 tsp chopped
Garlic-1 tsp chopped
Sweet thai chili sauce-2-3 tbsp.
Thai curry paste-1 tsp any color can be used.
Tomato ketchup-2 tsp
Lemon grass- 2-3 pieces
Capsicums-1/2 cup cubes.
Fresh basil- 5-6 no.
Salt and pepper to taste
Water/ stock-1 cup and add corn flour solution to thicken
Peanuts-2 tsp roasted and crushed
Spring onion greens -2 tbsp. chopped for garnish.
Method
- Prepare the ingredients as listed up for the fish recipe.
- Marinate the fish and allow to rest for 4-5 mins, add in the egg, maida, corn flour and mix well, deep fry the fish cubes to a nice golden color and remove, keep aside.
- Heat oil and butter in a pan and saute the lemon grass, basil, ginger, garlic, add in thai curry paste, little water or fish stock, add in the seasonings as needed and also sweet chili sauce, ketchup and bring to a boil.
- Add in the corn flour solution and thicken the sauce a little to coat the fish pieces. Finally add in the fried fish, capsicum cubes and allow to cook with the sauce for 1-2 mins, turn off the flame and garnish with greens, peanuts and serve hot.
SOY PEPPER PRAWN BALLS
Ingredients
For the prawn ball mixture
Prawns/shrimps- 200 gms cleaned and de-veined.
Garlic-1 tsp chopped
Green chilies-1 tsp chopped
Egg-1 no
Maida-1 -2 tsp
Corn flour-1 tsp
Mixed herbs-1/2 tsp
Water- as needed to poach the prawn balls
Oil- as needed in case of deep frying.
For the gravy
Oil-2 tsp
Ginger-1 tsp chopped
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped
Red chilies-1-2 slit or shredded
Salt and pepper to taste
Soy sauce-2-3 tsp
Red chili sauce-2-3 tsp
Water/ prawn stock- 2 cups
Corn flour-2 tsp mixed with 3 tbsp. water to thicken
Spring onion greens- 2 tbsp. chopped for garnish.
Method
- Assemble the ingredients for the recipe as listed.
- Using a jar of a mixer grinder combine together the prawns or shrimps with the other ingredients and churn it into a smooth paste and remove into a bowl.
- Either using simmering water we can poach 1 tbsp. size balls of the prawn mixture by poaching them for 4-6 mins and keep aside or by dropping in 1 tbsp. full mixture of the prawn paste into medium hot oil and frying it to a golden color.
- To prepare the sauce, heat oil in a pan add in the ginger, garlic, green chilies, red chilies, onions and saute for 1 min. add in the water or stock and all seasonings, sauces to taste and bring to a boil. Simmer for 2-3 mins and then add in a little crushed black pepper to taste and the corn flour water solution to thicken the gravy a little.
- Now add in the cooked prawn balls and simmer them in the sauce for 2-3 mins and serve hot garnished with spring onion greens. Goes well with steamed buns/ bread rolls/ plain steamed white rice or even egg fried rice as well.
FISHY AFFAIR
Ingredients
Olive oil-2 tsp
Boneless fish- 400 gms cubes
Shrimps- 200 gms, cleaned and de-veined.
Bayleaf-1-2 no
Black peppercorns- 3-4 no
Garlic-1 tsp sliced
Onion-1 small chopped
Tomatoes-2-3 chopped/puree
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Water/fish stock-1 cup
Yellow pumpkin- 100 gms cubed
Potato-1 med cubed
White wine-2 tbsp.
Red chili sauce-2 tsp
Peanut butter-2 tsp mixed with 6 tbsp. warm water
Corn flour-2 tsp mixed with 4 tbsp. water to thicken
Coriander leaves- 2 tbsp.
Green olives- 2-3 no
Black olives- 2-3 no
Fresh herbs/ seeds/ nuts to garnish
Method
- Assemble the ingredients for the recipe as listed.
- Heat oil in a pan add in the bay leaves and pepper corns, garlic and onions and saute until light pink, add in the veggies as desired and saute for 1 min.
- Add in the tomatoes/puree, wine, salt, pepper, herbs and chili flakes to taste, add little water or stock and allow veggies to cook for 12-15 mins.
- Now add in the peanut butter and blend it well into the sauce and place the fish and shrimps in the pan and cover and cook for 6- 8 mins and adjust seasonings and texture for the seafood stew.
- Serve the stew garnished with olives, fresh parsley/coriander/ assorted sliced nuts/ toasted seeds and it can be enjoyed with french bread or garlic bread.
SEAFOOD POT FRIED RICE
Ingredients
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp
Spring onions- 3-4 sliced or chopped
Celery-2 stalks chopped
Salt and pepper to taste
Chili flakes-1/2 tsp
Chili sauce-2 tsp
Soy sauce- 2 -3 tsp
Boneless fish cubes- 1 cup/ 200 gms
Shrimps/prawns- 1 cup/ 150 gms cleaned and de-veined
Cooked boiled rice- 2 cups
Eggs- 2-3 no
Peanut butter- 2 tsp dissolved in 6 tbsp. warm water
Tomato ketchup-2 tsp
Spring onion greens-2 tbsp. chopped for garnish.
Method
- Assemble all the ingredients for the seafood pot fried rice concept.
- Heat oil and butter in a pan/wok and saute the garlic, onions, celery for a few seconds, add in the prawns and saute for a couple of minutes and allow to cook, remove and keep them aside.
- In the same pan add in little more oil and add in the eggs and scramble them add seasonings, herbs, chili flakes to taste and mix well.
- Add in the peanut butter mixture, ketchup and fish cubes, allow to cook for a few mins, add in the rice and sauces to taste and toss it carefully, add in the prawns back to the pan and cover and simmer for 8-10 mins and cook the pot rice.
- Serve hot garnished with cooked prawns/ spring onion greens or a sunny side up egg as well.
BAKED FISH WITH LEMON SAFFRON SAUCE
Ingredients
Boneless fish- Bassa/ghol – 750 gms cut into slices
For the marination on the fish
Oil /olive oil- 2-3 tsp
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
White vinegar-1 tsp
White wine-2 – 3 tbsp.
Mustard paste-2 tsp
For the lemon saffron sauce
Oil-1 tsp
Butter-2 tsp
Maida-2 tsp
Garlic-1 tsp chopped
Fish stock/water- 2 cups
Salt and pepper to taste
Lemon juice- 2 tsp
Dill leaves/Parsley/coriander-2 tsp chopped.
Sliced nuts-2 tbsp. almonds/ cashews/pista.
Saffron solution- 2-3 tbsp. using 10-12 strands of saffron warmed in 1/4 cup water.
Fresh herbs/ micro greens/ cherry tomatoes/lime slices/ olives to garnish.
Method
- Clean, wash and cut the fish pieces and apply the marination on them and keep refrigerated for 12-15 mins, grease a baking tray or dish with little oil/butter and place the fish pieces in it, allow to bake in an oven at 160 degrees Celsius for 12-15 mins and keep warm.
- To prepare the sauce, heat oil and butter in a pan, add in the garlic and saute, add maida and cook it for 30 seconds. Add in the fish stock or water and whisk well to avoid any lumps. Bring the sauce to a boil and simmer, add lemon juice, saffron solution, salt and pepper, fresh herbs as desired and cook on a low flame for 8-10 mins.
- Assemble the baked fish pieces on a bed of little lemon saffron sauce in a serving /dinner plate and garnish appropriately, serve with assorted bread rolls.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
