Tag: seafood
Goan Prawn Caldhino
Goan Prawn Caldhino
Caldhino is a Goan preparation for fish, seafood, and vegetables in a coconut milk gravy base. The flavor profiles are sweet and tangy with a light amount of spice. This dish only takes 30 minutes in total, including the prep work, to make. This might be my favorite Indian recipe that I’ve made on Stonedsoup.net. This is so good that you could drink this curry right out of the pot. While this recipe is for 4 servings, it doesn’t have to be. I recommend making this for yourself for the first time so you don’t have to share. Sounds greedy? Try it once. It is that good. You’ll understand then.
Servings: 4
Equipment
- Spice grinder
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp turmeric powder
- 1 tbsp white wine vinegar
- 1 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 medium tomato finely chopped
- 2 tbsp ginger garlic paste
- 2 cups coconut milk
- 1 tbsp tamarind paste
- 2 green bird’s eye chilies split
- 1/2 tsp sugar
- salt to taste
Spice Powder
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Garnish
- cilantro chopped
Instructions
- Grind the coriander, cumin, and peppercorns in a spice grinder. Set aside.
- Marinate the shrimp with the turmeric and white wine vinegar for 15 minutes. Set aside.
- Heat up the coconut oil in a large saucepan over medium heat. Fry the onions for 10 minutes.
- Add in the tomato and fry for 3 minutes.
- Add in the ginger garlic paste and fry for a minute.
- Mix in the spice powder and fry for a minute.
- Add in the shrimp, making sure to coat in the spice paste.
- Pour in the coconut milk and tamarind paste. Simmer for no more then 4 minutes.
- Add in the green chilies and sugar. Season with salt. Garnish with chopped cilantro.
Sweet and Sour Cuttlefish Balls
Sweet and Sour Cuttlefish Balls
Fish balls are eaten in pretty much all Asian cultures in various forms. They are mostly eaten in noodle or soup based dishes, but can be eaten as an appetizer or as a main course. For this recipe, I used cuttlefish balls. You can use regular fish, shrimp, lobster, or any other variation. I’m partial to the Dodo brand frozen fish balls: more fish, less filler.The most important thing to remember is to make sure the fish balls are completely defrosted before deep frying. If not, your oil will spatter all over and the fish balls won’t reach the desired crispiness. They will end up absorbing the oil, making them mushy. Once submerged in the oil, they only take 5-6 minutes. Drain them on paper towel. Combine all of the sweet and sour sauce ingredients and cook over medium heat just for a minute. Add the cuttlefish balls back in and coat in the sauce. Garnish with sesame seeds.
Ingredients
- 20 cuttlefish balls defrosted
- vegetable oil for frying
Sweet and Sour Sauce
- 2 tbsp ketchup
- 1 tsp sriracha
- 2 tsp sugar
- 1 tsp oyster sauce
- 2 tsp vegetable oil
- 2 tsp sesame seeds
Instructions
- Heat up a pot of cooking oil over medium high heat that is deep enough to have the cuttlefish balls completely submerged. Add the cuttlefish balls. Fry for 5-6 minutes until they are crispy.
- Drain on paper towel.
- Heat up 2 tsp of cooking oil in a sauce pan over medium heat. Add in the ketchup, sugar, sriracha, and oyster sauce. Simmer for just a minute.
- Add the fried cuttlefish balls back into the sauce. Cook for 1 more minute, making sure they are evenly coated in the sauce.
- Garnish with sesame seeds.
Stir Fried Chili Lemongrass Frogs
Stir Fried Chili Lemongrass Frogs
I know what you’re thinking. Eating frogs? The amphibians happen to be a delicacy all over the world; mostly eaten in France, China, Vietnam, Indonesia, Thailand, Italy, and in the southern U.S. About 3 billion frogs are consumed worldwide annually. Frogs are high in protein, vitamin A, Omega 3 fatty acids, and potassium. As far as flavor and texture goes, they’re really similar to chicken. You can find fresh and frozen frogs in most Asian markets for relatively cheap. Whole frogs come skinned and headless. They quarter just like a chicken. If you buy the legs, they will come still together. They will need to be split down the middle with a cleaver or large chef’s knife. They really just look like a skinless chicken wing.You can make this simple stir fry in under 15 minutes. Brown the frog. Pour the sauce over the legs and simmer. Add in the lemongrass and green onions. That’s it. The frog can be eaten as an appetizer or served as a main coarse with steamed rice.Ribbit.
Ingredients
- 1 1/2 lbs frog legs or 3 whole frogs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 3 stalks lemongrass peeled and finely chopped
- 1 1/2 tbsp sugar
- 3 tbsp fish sauce
- 6 garlic cloves minced
- 3 Thai chilies finely chopped
- 1/4 cup green onions chopped
Instructions
- Mix together sugar, fish sauce, garlic, and Thai chilies. Make sure sugar is completely dissolved. Set aside.
- Split the frog legs in half down the middle with a cleaver.
- Season with salt and pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Add in the lemongrass.
- Sauté until it is browned and caramelized, about 3 minutes. Set aside.
- Add 2 more tbsp of vegetable oil to the same sauté pan over medium high heat. Add in the frog legs. Stir fry for 4 minutes.
- Pour in the garlic chili fish sauce mix. Continue cooking for 3 minutes.
- Add in the fried lemongrass, making sure the frog is completely coated. Cook for 2 more minutes.
- Turn off the heat and stir in the green onions.
Eat as an appetizer or serve as a main course with steamed rice.
