SEA FOOD RECIPIES

Crab Xec Xec
(crab cooked in light coconut gravy)

Ingredients:
8 medium crabs
8 tbsp grated coconut
10 kashmiri chillies
2 tbsp coriander seeds
10 peppercorns
4 cloves
2 tbsp oil
2 onions (sliced)
½ tsp ginger-garlic paste
¼ tsp turmeric powder
¼ tsp tamarind juice
2 green chillies (chopped)

Method: Clean the crabs. Roast the coconut lightly and clear the pan. Roast the chillies and then the spices. Grind the roasted ingredients to a fine paste using a little water. Heat oil, brown the onion, stir the ginger-garlic paste and turmeric powder. Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chillies. Cook till preparation is thick.

Fish Temperada

This recipe is especially for shellfish, crabs, prawns, mussels, clams, etc. Failing this, sliced fish can be an adequate alternative.

Ingredients:
1 cup shell fish, cleaned/6 slices of any fish
1 tbsp oil
1 tbsp coriander seeds
3 red dried chillies/peppers
1 tsp cumin seeds
1 cup grated coconut
2 large onions, chopped fine
½ tsp turmeric powder
1 tsp sugar
6 cloves garlic, chopped fine
½ inch ginger, chopped fine
3 tbsp tamarind pulp

Method: Heat oil on medium flame, saute chillies, coriander and cumin seeds till they pop. Remove from heat. Grind to a fine paste the coconut, half the onion, garlic and ginger. Heat the oil and saute the ground paste of coconut and spices. Stir fry for 1 minute, adding 1 cup of water. Stir cook. Add tamarind pulp, sugar, turmeric, and salt to taste. Stir cook for a further 2 minutes. Lastly add the shellfish. Simmer on a low flame, adding a little more water. Remove when the sauce is thick