Archive for the 'Seafood' Category

Nov 05 2009

Shrimp and Calabash in a Coconut Curry.

Published by under Indian,Seafood

I call this the ‘Blend of Cultures’. This is a very traditional East Indian curry that I have modified and cooked the Malvani way. And I must say I am very happy with the result. For those who do not know, I am an East Indian Catholic and am married to a Malvani (from the Konkan Coast of India) guy. So I am always trying ways to blend the two cultures. In the East Indian version of this dish, coconut milk and vinegar is used in place of the roasted coconut paste and the kokums.

Calabash which is also called Bottle Gourd or Lauki (in Hindi) is widely available throughout India. This is my mom’s favorite vegetable and she would be happy to eat it everyday if she can. Myself and my sister-in-law share this liking with her as well. I think its a girls and guys thing in our family as the guys don’t seem to enjoy it as much :), but who cares, they get to eat whatever we cook!

Hope you enjoy the blend of my cultures as much as we did! Comments are welcome as always.

Shrimp and Calabash in Coconut Curry

1/2 pound of raw shrimp, peeled and de-veined
1 small Calabash (bottle gourd or dudhi or lauki) peeled, seeded and cut into 1 inch cubes
2 cups chopped onion
3/4 cup grated coconut
3 cloves of garlic, crushed
1 tsp coriander seed
2 tsp grated ginger
1/2 cup crushed tomatoes
6 curry leaves
3 Kokums
2 Tbsp meat masala
1 and 1/2 cups of water
coriander to garnish
1 Tbsp + 2 tsp cooking oil

In a skillet, heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and coriander seed and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

In a 3 quart cooking pot heat the oil on medium heat. Add the curry leaves (stand back to avoid getting splattered). Add the onions and ginger and cook for about 5 minutes. Add the calabash,and the salt and let cook for about 10 minutes. Add the meat masala and stir well. Add the crushed tomatoes and 1/2 cup of water. cook on medium heat until it comes to a boil. Add the coconut and onion paste and the kokums. Stir and cooked covered for another 5 minutes.

In the end add the shrimp and cook covered for 5-7 minutes. Garnish with cilantro and serve with rice.


  • Calabash or bottle gourd is availbale in Asian and Indian grocery stores. If you cannot find it substitute with Zucchini.
  • You may also substitue the kokums with 1 Tbsp red wine vinegar.
  • The Cucumber and Onion Salad goes great with this curry.

4 responses so far

Aug 27 2009

East Indian Bafat (Shrimp and Vegetable Curry)

Published by under Indian,Seafood

This is my all time favorite curry. A hot and tangy dish that is completely irresistible and a complete meal in itself. Its got the veggies, shrimp (protein) and carbs(rice & potatoes). Traditionally this dish is made with dried Bombay Ducks. Other dried fish or shrimp can be used as well.

This curry brings back fond memories of home. Its a fave with everyone in the family. On a wet monsoon day, this is a perfect curry with rice and Chinese Okra fritters (recipe coming soon). This is a curry that is usually found made in Vasai, which is a suburb of Bombay, among the East Indian catholic community. I learned to make it from my mom who in turned learned it from my grandma. Every cook has a special way of making it. My grand aunt Mary (Mary Aatu) also makes a great version of this using her pressure cooker.

My dear cousin Aashoo keeps requesting me for more recipes of curries to go with rice (dhaan ke upar Kaanji), because her husband loves them. She probably knows this one, and I know for sure its her favorite too. I hope she will comment on this one and share her secrets to this recipe.

East Indian Bafat

1/2 pound of raw shrimp, peeled and de-veined
1 large potato
1/2 cup of valor beans shelled
4 small eggplants
1 large onion, diced
3 cloves of garlic, crushed and diced
2 tsp grated ginger
tamarind about the size of 1 lime
6 curry leaves
2 Tbsp meat masala
1 and 1/2 cups of water
coriander to garnish
1 Tbsp cooking oil

In a microwave safe bowl, add the tamarind and 1/2 cup of water. Cook in the microwave for about 30 seconds. Using your fingers to squeeze out the pulp from the tamarind. You may also use 1 teaspoon tamarind concentrate and combine it with 1/2 cup of warm water. Set aside.

In a 3 quart cooking pot heat the oil on medium heat. Add the curry leaves (stand back to avoid getting splattered). Add the onions, garlic and ginger and cook for about 5 minutes. Dice the potato into about 1 inch cubes and add them to the onions. Season with salt. Let the potatoes cook for about 5 minutes. Cut the eggplants in quarters and add to the pot along with the valor beans and continue to cook for another 6-8 minutes. Add the meat masala and stir well to coat all the veggies.

Add the tamarind pulp to the veggies and stir. Add the remaining 1 cup of water (you may add more if you need more curry). Cover and cook for about 10 minutes until the veggies are almost cooked. Add the shrimp and cook for another 5 minutes. Garnish with cilantro.


  • Always add the salt in layers. Add some after every addition of the main ingredients. In this case, add some after the onions, potatoes, beans and eggplants. Add enough salt to flavor the ingredient you are adding and you are guaranteed the right amount of salt at the end of cooking.
  • If you have trouble finding valor beans, you can used shelled edamame.

8 responses so far

Aug 14 2009

Sautéd Tuna

Published by under Seafood

Growing up in the coastal region of India, seafood was a staple in our house. However in the monsoons when the fishermen docked their boats and stayed home, we had to do with canned seafood (if you are lucky enough to get it). This is a recipe my mom used to make with canned tuna. It can be easily adapted to use any kind of canned fish.

Use your imagination to flavor the canned tuna. Since I am making it in the Indian style, I am going to be using curry powder. If you would like to make a Thai version of this, use some red curry paste with a dash of coconut milk and fish sauce. For Italian, use some hot pepper flakes, capers and some Italian seasoning. You can even just use good ol’ salt and pepper.

Sautéd Tuna
2 6 oz cans of tuna, drained and flaked
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves of garlic, crushed
3 scallions, chopped
1/4 cup chopped cilantro
2 tsp curry powder
1 Tbsp canola/olive oil
salt & pepper
Cilantro to garnish

Heat the oil in a sauté pan over medium heat. Add the onions and garlic. Cook for a couple of minutes. Then add the sliced bell peppers, salt and pepper. Cook the onions and peppers until they are almost tender (about 10 minutes). Add the tuna, the scallions and the curry powder. Stir and continue to cook for another 5 minutes. Garnish with cilantro.

2 responses so far

Jun 25 2009

Salmon Curry Burgers with Tartar Sauce

Published by under Burgers,Seafood

This is a quick and easy dinner idea. The burgers can be served on a bun or without (for those who are watching their carbs). A side salad will go well with the burgers. Enjoy!

Salmon Burger

Ingredients : (makes 4 burgers)
2 6 oz cans of boneless skinless salmon, drained
3 scallions (green onions), finely chopped
2 cloves of garlic, grated
2 tsp grated ginger
1 Tbsp curry powder (meat masala)
1/2 red bell pepper, finely diced
2 Tbsp chopped coriander
1 egg, slightly beaten
3/4 cup bread crumbs
salt to taste
1 Tbsp cooking oil

For the Tartar Sauce:
1/2 cup light mayonnaise
2 Tbsp sweet pickle relish
1/4 tsp hot sauce
1/2 tsp brown mustard

Combine all the ingredients for the burger except the cooking oil in a bowl, until they are well mixed. Form 4 burgers. In a non stick frying pan, heat the oil. Cook the burgers till they are well browned on both sides.

Combine all the ingredients for the tartar sauce.

One response so far

Jun 25 2009

Fish Dinner

Published by under Seafood

A seafood dinner with a side of potatoes and vegetable. I would consider this a healthy balanced meal that tastes great! Try it for yourself and let me know.

Fish Dinner

Ingredients : (makes 4 servings)
4 6 oz fillets of Mahi Mahi (you can use any other fish)
4 tsp olive oil
4 tsp Cajun seasoning

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Brush the Mahi Mahi fillets with olive oil and sprinkle the Cajun seasoning. Place the seasoned fish on the baking sheet and allow to marinate for about 10 minutes. Bake for about 20 minutes.

Sauted Asparagus
1 bunch or asparagus
2 tsp olive oil
juice of 1/2 a lemon
salt and pepper

Trim the asparagus and cut into 1 inch pieces. Steam or blanch the asparagus until they are half cooked (slightly tender). Heat the olive oil in a non stick pan over medium heat. Add the asparagus, salt and pepper. Saute till the asparagus turn a little brown around the ages. Add the lime juice and take it off the heat.

Roasted Ranch Potatoes
2 pounds of baby potatoes, cut into half.
1 Tbsp olive oil
1 Tbsp Ranch salad seasoning

Preheat the oven to 400 degrees. In a large bowl combine all the ingredients and toss till all the potatoes are coated well with the oil and seasoning. Bake on a baking sheet lined with foil or parchment paper for 35-40 minutes.

Tip: To trim an asparagus, hold the ends of the asparagus in your two hands and bend till it snaps. Discard the root end.

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May 23 2008

Mustard and Pistachio Crusted Salmon

Published by under Seafood

Mustard and Pistachio Crusted Salmon

Ingredients : Serves 4
4 Salmon fillets
2 Tbsp Dijon mustard
6 drops liquid smoke
Salt & pepper
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 cup shelled pistachios
1/4 cup bread crumbs
1 tsp melted butter

Grind the pistachios till they resemble the consistency of bread crumbs. In a small bowl, combine the ground pistachios, breadcrumbs, melted butter, salt and pepper.

Preheat the oven to 350 degree F. Line a baking sheet with aluminum foil and grease generously with some oil to prevent the salmon from sticking. Place the salmon fillets on the baking sheet. In another bowl, combine the mustard, liquid smoke, garlic powder, chili powder, salt and pepper. Spoon the mixture equally over each fillet. Sprinkle the pistachio and breadcrumb mixture on top, pressing down slightly so that it forms a crust on each fillet. Bake for about 20 minutes.

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3 responses so far