Monsoon Delights: Seafood Recipes You Must Try For Lunch

If you are someone who loves to eat prawns, seafish, or squid, this is the perfect time to try out some lip-smacking dishes and show off your culinary skills to your guests.

Seafood Recipes You Must Try For Lunch

Monsoon is here and with it comes a variety of seafood. If you are someone who loves to eat prawns, seafish, or squid, this is the perfect time to try out some lip-smacking dishes and show off your culinary skills to your guests. This year you can ditch the khichdi, which goes hand-in-hand with monsoons, for one day and indulge in delicious seafood recipes for lunch. 

Here Are Some Recipes That You Can Try This Season:

1. Squid Masala Fry (By Chef Tarun Sibal, Head Chef and Partner, Khikhi at Priya Highstreet, Vasant Vihar)

Ingredients:

• Squid- 160 gm
• Butter-  15 gm
• Refined Oil-  50 ml
• Cumin-  2 gm
• Garlic Chopped-  15 gm
• Black Pepper-  4 gm
• Oyster Sauce-  3 ml
• Tempura Flour- 30 gm
• Cherry Tomato- 70 gm
• Water- 30 ml
• Pandan Leaf- 5 gm
• Spring Onion- 20 gm
• Lemon wedge- 1 pcs

Method:

1. Clean and slice the squid into roundels.
2. Make a batter with tempura flour, cold water, salt, and pepper. Dip squid in batter and fry until golden brown.
3. In a pan, heat oil and butter. Add garlic, Cumin and pandan leaf.
4. Add cherry tomatoes, black pepper, oyster sauce, and fried squid. Toss well.
5. Serve garnished with julienned spring onion
6. Serve with a lemon wedge 

 

Squid Masala Fry (Image Source: Special Arrangement)

2. Chongqing Prawn (By Ritesh Raje, Executive Sous Chef, DoubleTree by Hilton Goa – Panaji)

Ingredients:

• 120 gms Prawns
• 1 egg
• 30 gms corn flour
• 10 gms salt
• 2 gms pepper
• 20 gms garlic
• 50 gms chillies
• 80 gms sugar
• 30 ml oil
• 5 gms oyster sauce
• 5 ml dark soya sauce
• 5 ml light soya sauce
• 15 gms red bell pepper
• 15 gms yellow bell pepper
• 15 gms onion diced

Method:

• Marinate prawns with salt, pepper, egg, and flour.
• Heat oil in a wok, deep fry the prawns, and keep them aside.
• For the sauce, heat 1 tablespoon of oil in a wok. Add garlic, red chilli, diced onion, and bell pepper.
• Add dark soy sauce, light soy sauce, and oyster sauce. Add 2 tablespoons of water.
• Add pre-fried prawns to the sauce and toss them on high heat.
• Season the dish with a pinch of salt and sugar. Remove from the heat and plate well. Garnish with spring onion and serve hot.

 

Chongqing Prawn (Image Source: Special Arrangement)

3. Alleppey Prawn Mango Curry (By Arokiya Doss, Head Chef - The Malabar Coast, Noida)

Ingredients:

• Fresh Prawns: 500 grams
• Shallots: 10-12, finely chopped
• Raw Mango: 1 medium-sized, peeled and sliced
• Coconut Milk: 1 cup (250 ml)
• Green Chilies: 3-4, slit
• Ginger: 1-inch piece, finely chopped
• Garlic: 4-5 cloves, finely chopped
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon
• Curry Leaves: A handful
• Mustard Seeds: 1 teaspoon
• Coconut Oil: 2 tablespoons
• Salt: To taste
• Water: As required

Method:

• Preparation: Clean and devein the prawns. Set aside.
• Sautéing: In a pan, heat coconut oil. Add mustard seeds and let them splutter. Add curry leaves, followed by chopped shallots, ginger, and garlic. Sauté until the shallots turn golden brown.
• Cooking: Add turmeric powder and red chilli powder, sauté for a minute. Add the sliced raw mango and green chillies. Cook for 5-7 minutes until the mango softens.
• Simmering: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the prawns and salt. Cook for about 5-6 minutes or until the prawns are cooked through.
• Finishing: Adjust the consistency with water if needed. Simmer for an additional 2-3 minutes to blend the flavours.

 

Alleppey Prawn Mango Curry (Image Source: Special Arrangement)

4. Prawns Moilee (By Arokiya Doss, Head Chef - The Malabar Coast, Noida)

Ingredients:

• Fresh Prawns: 500 grams
• Shallots: 10-12, finely chopped
• Green Chilies: 3-4, slit
• Ginger: 1-inch piece, finely chopped
• Garlic: 4-5 cloves, finely chopped
• Turmeric Powder: 1/2 teaspoon
• Black Pepper Powder: 1/2 teaspoon
• Curry Leaves: A handful
• Coconut Milk: 1 cup (250 ml)
• Coconut Oil: 2 tablespoons
• Mustard Seeds: 1 teaspoon
• Salt: To taste
• Water: As required

Method:

• Preparation: Clean and devein the prawns. Set aside.
• Sautéing: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, followed by chopped shallots, ginger, and garlic. Sauté until the shallots are translucent.
• Cooking: Add turmeric powder and black pepper powder, sauté for a minute. Add the slit green chillies and mix well.
• Simmering: Pour in the coconut milk and bring to a gentle simmer. Add the prawns and salt. Cook for about 5-6 minutes or until the prawns are cooked through.
• Finishing: Adjust the consistency with water if needed. Simmer for an additional 2-3 minutes to allow the flavours to meld.

 

Prawns Moilee (Image Source: Special Arrangement)