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Delights from the deep
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Savour sizzling seafood this week
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SUMPTUOUS PLATTER Experiment with sea food for an exotic meal
Marine and freshwater fish were an important part of man's diet long before prehistoric societies learned to cultivate vegetables and domesticate animals. Fish provided protein and vitamins, and were very easy to catch and prepare. In Egypt fish were abundant and cheap - cheaper than the bread. Apart from sea fishing, the Egyptians had fishponds where the stock was fattened for the table. The fish were spit roasted over charcoal and served with eggs on top.
The commercial prominence of certain species must have been firmly established by the time the fishermen learned to navigate the open seas. Nations argued over who had the rights to fish for what and where.
Fish are good source of protein and low fat food. It is available in abundant and cheap. Where ever you go fish is always one of the highest selling meat.
Maanjikolay Vaidhina
Ingredients:
Pomfret: 1
Cloves: 5g
Cinnamon: 5g
Coriander: 1 bunch
Green chillies: 20g
Ginger garlic paste: 1 tbsp
Lemon juice: 10ml
Fresh coconut: 50g
Method: Clean the pomfret and make slits Soak it in turmeric water for a while and then transfer it into water consisting of lemon juice and ginger garlic paste. Make a paste of coriander, chilli, cinnamon, cloves and grated fresh coconut. Drain out the water from the pomfret.
Smear the fish with the coriander paste and wrap it in banana leaves and leave it to marinate overnight. Fry on the pan by pouring little oil and cooking till the pomfret is well done.
Serve it hot by opening the banana leaf
Araitha itta meen puli
Ingredients:
Seer fish: 500g
Coriander seeds: 1 cup
Fennel seeds: 2tsp
Mustard: 2tsp
Jeera: 2 tsp
Shallots: 1 cup
Tamarind juice: 5tsp
Chilli powder: 2tsp
Turmeric: 1/2 tsp
Tomato puree: 6 tbsp
Salt: as required
Green chillies: 1 tsp
Ginger garlic paste: 1tsp
Onions: 2 tsp
Method: Cut the fish on the bone and soak it in turmeric water. Roast the coriander seeds, mustard, jeera, and fennel seeds. Add the shallots to the above mentioned ingredients and make a fine paste.
Heat oil in a heavy bottom vessel. Add mustard and whole green chilli. Let it sizzle. Add sliced onions and fry till golden brown. Add ginger garlic paste and fry for a while. Add the paste and cook for 10 minutes. Add the tamarind juice and the tomato puree and cook for five minutes. Add chilli powder, dhaniya powder and salt to the seasoning. Add adequate amount of water and cook for five minutes.
Finally add the seer fish and cook. Serve hot, garnished with coriander leaves.
Pithala koora
Ingredients:
Crab meat: 500g
Coriander seeds: 100g
Pepper corns: 2tsp
Garlic, peeled: 1tsp
Ginger: 1tsp
Fresh coconut: 2tsp
Red chilli: 1tsp
Tomatoes: 5
Chilli powder: 1tsp
Salt: as required
Tamarind juice: 1tbsp
Method: Pour little oil in a kadai and fry the coriander seeds, pepper corns, garlic, ginger, fresh coconut, red chilli and make a fine paste. Boil and shell the crabs. Heat oil. Add the onions, fry till golden brown. Add the paste and cook till the raw flavour is goneAdd chopped tomatoes and tamarind juice and simmer for 15 minutes. Adjust the seasoning. Finally, add the crab meat and sprinkle pepper powder on top. Serve with a dash of lemon juice.
Kalumakai pakoda
Ingredients:
Mussels: 500g
Boiled rice: 1 cup
Garlic: 1tsp
Saunf: 1 tsp
Chilli powder: 1 tsp
Salt: as required
Lemon juice: 1 tsp
Oil: For frying
Method: Boil the mussels in water and remove the shell and clean them carefully of any dirt by rinsing them under water. Soak the boiled rice for half an hour and make a paste by adding garlic, saunf, chilli powder, salt, lemon juice. Make a batter of the paste. Heat oil and dip the mussels in the batter. Fry till crisp. Serve in the shell, garnished with lemon wedges.
(The writer is Executive Chef, ITC Hotel Kakatiya Sheraton and Towers)
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