4 Sea Food Recipe

It is the age of eating less food or food which has less calories. With the passing time people have started giving up red meat and have turned to eating only sea food. It’s hard to disagree with that because we all know such people. And in some situation that person is us. But the high calorie count and the quantity of ghee used in making those amazing starters makes us conscious and somehow we manage to hold ourselves back and practice self-control. There are times when we let go of the self-control and break on to those high calorie food that we have been avoiding for so long. What if there was a middle way? What if you could enjoy your favorite sea food but without worrying about the high amount of calories that you are about to intake? That does sound quite attractive. Doesn’t it? Guess what, it is possible. Below, there are four such recipes in which the amount of ghee used is extremely less and those dishes taste exactly as good as their high calorie version.

1 Tandoori Mustard Fish Tikka:

In Tandoori Mustard Fish Tikka, the mustard adds a tangy flavor to the fish. This combo is usually used in Bengali cuisine. The fish tikka melts in the mouth and makes one keep coming back for more.

images (4)

Ingredients:

1kg river sole pieces

2tbsp white butter

2tbsp lemon juice

2tbsp chat masala

For the First Marinate:

1tbsp ginger paste

1tbsp garlic paste

1tbsp malt vinegar

A pinch of turmeric powder

½ tsp yellow chili powder

Salt to taste

For the Second Marinate:

300g yogurt

2tbsp mustard powder

Salt to taste

A pinch of turmeric powder

½ tsp yellow chili powder

½ tsp garam masala powder

80ml mustard oil

Procedure:

1 Wash the fish pieces and pat dry.

2 Marinate the dry fish with ginger garlic paste, malt vinegar, turmeric powder, yellow chili powder, salt.

3 keep this marinated fish aside for 30 minutes.

4 Prepare the second marinate with hung yogurt, mustard powder, salt, turmeric powder, yellow chili powder and mustard oil.

5 Add the already marinated fish pieces and leave for one hour.

6 Skewer these fish tikkas and cook in the tandoor or oven at 300 degree celcius for 6 to 8 minutes.

7 Arrange on a plate and drizzle with melted white butter, lemon juice and chat masala.

8 Serve Hot.

Serves: 4

2 Paperwali Machli:

Paperwali Machli, as the name suggests is made with the help of paper. No you don’t have to eat the paper along with the machli (Bad Joke). The paperwali machli, is an easy to make fish. The paperwali machli is an innovative way of making fish. Because of the paper wrapped around the fish the fish absorbs very less oil and the flavors are absorbed very well.images (3)

Ingredients:

8 pomfrets, filleted

Salt to taste

½ tsp turmeric powder

1tbsp ginger garlic paste

2tbsp lime juice

1tbsp ghee

1tsp fresh pepper powder

8 sheets of butter paper, 10×8 inches

1tsp of garlic crushed and fried

1 ½ tsp hung yogurt, whipped

Salt to Taste

Procedure:

1 Marinate the pomfret with turmeric powder, Salt, ginger garlic paste, lime juice and ghee for 20 minutes.

2 Coat the fish lightly with hung yogurt.

3 Sprinkle both sides of the fillet with pepper and garlic and wrap each fillet in a sheet of butter paper.

4 Cook on a gridle and serve hot in a tray with paper intact.

Serves: 4

3 Haldi Mirch Prawns:

Haldi Mirch Prawns is a simple recipe cooked with minimum oil and brings out the mild flavors of the masala blend well with the prawns.

Ingredients:

400g big prawns or jumbo prawns

1tsp ghee

For the First Marinate:

1tsp lime juice

A pinch of turmeric powder

1 ¼ tsp salt

For the Second Marinate:

¼ tsp turmeric powder

¼ tsp chili powder

¼ tsp roasted jeera powder

Juice of one lemon

½ tsp ajwain powder

¼ tsp garam masala powder

½ tsp yellow chili powder

2tsp refined oil

2tsp water

½ tsp chat masala

Salt to Taste

images (2)

Procedure:

1 Slit and de-vein the prawns.

2 Wash and pat dry.

3 Place the prawns in a tray with the open sides facing upwards.

4 Marinate the prawns in the first marinate of lime juice, salt and turmeric powder

5 Leave the marinate prawns in the fridge for one hour.

6 Apply the second marinate of turmeric powder, red chili powder, yellow chili powder, roasted jeera powder, lemon juice, ajwain, garam masala powder, refined oil, water and chat masala.

7 Keep aside the marinated prawns for four hours.

8 Heat ghee in a medium hot griddle and pan fry the prawns, till done.

Serves: 4

4 Tandoori Pink Salmon:

Salmon is one of the most popular types of fish. Tandoori Pink Salmon is one of the best ways of making Salmon. The Salmon absorbs the flavors extremely well and the way they are cooked in a Tandoor, makes them melt in the mouth.

Ingredients:

1kg salmon fillet

2-3 tbsp butter

2tsp lemon juice

1tbsp ginger garlic paste

1tsp garam masala powder

3tbsp mustard oil

1tbsp red chili paste

200g hung yogurt

1tsp tandoori chat masala

½ tsp ajwain

Salt to Taste

6 coriander sprigs

6 lemon wedges

Mint Chutney

tandoori

Procedure:

1 Rub the salmon pieces with salt and lemon juices.

2 Keep aside for 10 minutes.

3 Mix yogurt, red chili paste, mustard oil, salt, ajwain and garam masala in a bowl.

4 Marinate the fish for 30 minutes.

5 Cook in a moderately hot tandoor for 6 to 8 minutes basting with butter.

6 Sprinkle with Tandoori Chat Masala and garnish with a coriander spring each.

7 Serve hot with mint chutney and lemon wedges.

Reply