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.
ALSO READ: Monsoon Recipes: Sea Food Dishes You Can Enjoy As Starters This Season
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:
- Clean and slice the squid into roundels.
- Make a batter with tempura flour, cold water, salt, and pepper. Dip squid in batter and fry until golden brown.
- In a pan, heat oil and butter. Add garlic, Cumin and pandan leaf.
- Add cherry tomatoes, black pepper, oyster sauce, and fried squid. Toss well.
- Serve garnished with julienned spring onion
- Serve with a lemon wedge
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.
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.
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.