Sri Lankan Seafood Curry

Sri Lankan Seafood Curry

This curry reminded me of my favourite Dahi ni Kudhi (only with coconut milk instead.) The very subtle flavours magically come to life when the balance is impeccable. It has the wonderful Sri Lankan flavours enhanced with the Pandan leaf. Its a quick and simple curry perfect for any family meal.

Prawn  Curry with coconut sambol, rice, poppadum and mango chutney 

1 tbsp oil
4 small finely chopped shallots or 3/4 cup crushed fried onions
1 tsp mustard seed
24 curry leaves 
6 large cloves thinly sliced garlic
4 finely chopped green chillies
1 tsp turmeric
2 cans coconut milk
2 cups coconut water
12 whole dry kokums
2 whole green cardamom
4 inch sq pandan leaf
1 tsp crushed flakes of dry chillies
juice of 1 lime
salt
sugar

1 kg shelled prawns, medium size is best

optionally 1/2 tsp mustard powder 

In a wok or deep skillet heat the oil, add the shallots and lightly saute until translucent, soft and have a slight tinge of caramelisation. Add the mustard sees, curry leaves, garlic and green chillies and continue stirring for a minute or two and add the turmeric. Mixing constantly on a medium high flame, until the turmeric is well blended and there is a slight bubbling in the pan, to ensure the turmeric is cooked through. It will take up to 5 minutes at most.
Add the coconut milk one can at a time, mixing it all and continuing to add the coconut water. Bring it all to a rapid boil and add the rest of the ingredients. Reduce the heat to a gentle boil, leave the pan open and allow it to cook for 30 minutes until the liquid has halved, the curry is thicker, enough to coat the back of a spoon. 
Add the prawns at this time. Leaving the heat high and cooking the prawns for 5 minutes until just done. 
Cover the pan, turn of the heat. Wait for 3 minutes and serve with your favourite kind of rice.Choosing from any of these like plain boiled rice, ginger rice, lemon rice or coconut rice.

Tips

Substitute the shallots for 3/4 of a cup of crushed fried onion from your pantry.

Light coconut milk can be used and coconut water halved, this will cut the cooking time by 10 minutes.

Kokum is a dried fruit from the mangosteen family. It is dark red in colour and will be tart to the taste. It will be moist and tasty enough to eat once its cooked in the curry and re-hydrated.

This curry has a pleasant pale yellow colour. This may change and enhance if you decide to add the mustard powder to make the curry more pungent. 

Chillie powder is not a substitute for the chillie flakes. Its better to add whole dry red chillies or fresh red chillies rather then the powder.

For more curry recipes

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Seafood Chowder

Seafood Chowder

While there are many variations of the New England Clam Chowder, soups depend on the stock or broth one uses for the base. Here I have used a vegetable stock which I put together with some boquet garni, a few root vegetables like garlic, carrot, onion and celery, and a tsp of salt. Bring it to a boil and simmer it for up to 3 hours. 

Using fresh seafood makes it par excellence. Using frozen seafood is at best mediocre. Use a fish head if you wish, or fish bones to enhance the flavour, especially if you are not using a variety of shellfish. Adding small pieces of lobster, crab, whatever you find locally makes it exceptional.

There are so many options. Add what you love best. 

Serves 4

Melt in a pot
2 tbsp salted butter
2 tbsp olive oil
1 medium very finely chopped onion
pinch of brown sugar
1 tsp salt
1 tbsp flour
1/4 tsp white pepper powder
1/4 cup of finely chopped smoked meat (bacon, turkey, chorizzo)
Saute` this until it is lightly browned takes about 7 minutes
add a medium potato, peeled and diced

Add 4 cups good vegetable stock.
Bring it to a boil, cover, lower the flame and simmer for 40 minutes. Stir occasionally.
Once it is thick and consistency you desire, add any or all of the following. 

Optionally add any or all of the following
1/4 cup ice brandy
1/4 cup cream at room temperature
1 large handful of  fresh chopped mixed herbs
1 finely diced carrot
1 finely diced stick of celery


Bring all of this to a boil and add the seafood.

Preparing the seafood Wash and add 500 g/ 1.1 lb mixed seafood of choice. Sprinkle them with a touch of salt and saffron. Squeeze a lemon over everything. Set aside after tossing. You can use a combination of mussels, prawns, fish, crab, lobster, and clams. (Remove any open shellfish and keep only those that are tightly closed.)

Once added to the boiling chowder, cover the lid and cook for up to 3 minutes until the shellfish is done. Give the pot a good shake, let it rest for 5 minutes, and serve immediately for best results.

Tips

Eat only the open clams and mussels discarding the ones that are still closed. 

Buy the shelled fish on the day of use or leave it overnight on a bed of ice in the refrigerator.
Only wash and remove the beards with a pair of scissors a few minutes prior to cooking. Do not set aside for more than 5 minutes without an ice bath. The mussels and clams will start opening up in the warmth of the kitchen and will need to be discarded. Beards are the thread-like structures that are often found stuck in the shell.

Ice brandy is a white, clear brandy available in any liquor store. Optionally, use white rum, some sherry or gin.

White pepper is the perfect accompaniment to a chowder and enhances the flavours. 
You can serve black pepper at the table.

Slices of crisp or garlic bread may be enjoyed to dunk into the chowder.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Paella

Paella

Paella is a staple of the Spanish world and like every other dish has many variations. 

Legend has it that it was in the coastal beaches of  Valencia on the south-east tip of Spain that this dish originated and so is commonly referred to as Paella Valencia. It is the signature dish of this beautiful region of Spain. With a base of olive oil and white bomba rice, this paella is flavoured with Spanish Saffron lots of vegetables of your own choice like peppers, beans, peas and herbs, and has meats like pancetta, salami, rabbit and chicken. Seafood including shellfish, escargot, clams and mussels are often included. Modern day additions are onions and calamari as well as fish and scallop. I like to flavour my paella with hot paprika and lemon to complete the flavours. The bottom of the pot has crispy bits - the socarrat that one scrapes up to relish. If the Spanish bomba is not available Italian arbario will work well. 
It is such a fun dish to create as you can add what you love and omit any flavours that do not titillate your palate. Made in a quantity, it is best served for a family meal and large get togethers. Throwing a Paella party or cooking together as a group can make it an exciting event. Enjoy it with a glass of chilled Sangria. It can be an unforgettable experience for all ages!

My Seafood, Charizo and Pancetta Paella

Serves 15 

340 gms diced pancetta
Olive oil
1 very large onion
1 kg skinless bonelss chicken thighs cut into large chunks
1 tsp cumin powder
1 1/2 tsp dried oregano
3 tbsp hot paprika
8 cloves of  finely chopped garlic 
1 cup peppadew peppers
1 cup parsley
150 gms thinly sliced small hot salami
1.3 kg arbario rice
1 tsp saffron threads
75 gms tomato paste
2.25 litres good chicken broth (9cups)
2 roasted red peppers
600 gms shelled prawns, washed and salted
340 gms unshelled prawns, washed and salted
1 cup peas
1/4 th cup fresh lemon juice



Creating the base
In a 15 inch paellera or flat large skillet pan heat and saute 340gms diced pancetta until golden. Add  6 tbsp olive oil. 
Add 1 very large onion which has been finely diced  ( adding a pinch of sugar helps to caramalise it faster). Sauté till soft. 
Add 1 kg boneless, skinless pieces of chicken thigh and  continue to cook until it has cooked through.
Lower the flame. Sprinkle 1 tsp cumin, 1 1/2 tsp dried oregano and 3 tbsp of hot paprika all over, 

Add 6 to 8 garlic cloves – very finely chopped. Be careful it does not burn as it cooks very quickly. Keep cooking and stirring.
Add 1 cup of small pickled peppers cut in 4(peppadew)
1 cup of finely chopped parsley.
Add 150 gms of hot salami rings of choice

Now add 1.3 kg rice and give it a good stir, until all the rice has been coated with the oils in the pan. 

In a measuring cup mix 1 tsp saffron threads that have been crushed, 3 tbsp tomato puree and 1 litre of chicken broth. Add and mix well.

Keep adding more stock as the liquid evaporates and allow to flip the rice over every few minutes. You will need an additional 1.25 litres or 5 cups to complete the cooking. Taste the rice for doneness. 
In the last 5 minutes add 600 gm of shelled prawns that have been washed and lightly salted mix it into the rice. Also add 2 finely sliced roasted red peppers at this time.

To top and decorate the paella add 350 gm of unshelled large prawns also washed and salted and 1 cup of peas. Sprinkle with parsley. Squeeze the juice of one large lemon or 1/4th cup all over. Cover and steam for 5 m to 7 minutes. Serve immediately.

Tips:

If you prefer a milder flavour use mild paprika and salami instead of hot. 

Prepare everything ahead of time. 

Create the base and keep aside until ready to serve and eat. 
Heat the base and then add the rice and remaining ingredients. This will take about 30 minutes to cook through.

Store bought chicken stock is already salted. However if the chicken stock is salt less, the rice will be tasteless. Add salt to the rice accordingly. 
Saffron is best stored in the fridge. It becomes crisp and you can crush it easily with the back of a teaspoon without having to dry roast it.

Most Paelleras do not have lids as traditionally Paella is never covered and mostly cooked on large open fires in the outdoors. Use pieces of foil to cover and steam or place the paellera in a hot oven for 5 minutes to cook the large prawns on top.  

Seafood like crab legs that are cracked, lobster tails in pieces or even  fresh calamari in rings can be added instead of the prawns if you wish. Buy the fresh seafood, wash and salt it for best results. 



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Smoked Oyster Dip

Oyster and cream cheese dip 

Everyone needs to mix a couple of ingredients and hurry it up sometimes! Here's a dip that is delicious and takes less than 10 minutes in total.

                                                                               

Serves 12 

Cream cheese, 250 g (8 oz) tub
2 cans 80-100 g/ 4 oz of smoked oyster; the oil should be drained. 
Keep a spoonful of chopped oysters aside to coat the cheese roll.

In a bowl, mix the cheese with a large metal spoon till it looks whipped and smooth. Add the chopped seafood and gently fold it in. 
Transfer it to your serving bowl. 
Garnish it with the whole mussels and or oysters. 
Serve it with crackers. 

Tips

To keep it in the refrigerator, covered tightly with a plastic film. 
It is best served at room temperature. 
Alternate with one can of smoked mussels instead of oysters. 
Add a tbsp. of cream if you want to soften it further. 
Adding a couple of drops of tabasco will give it a bit of zing. 

Enjoy!

Click here to read more about my cookbook The Art of Parsi Cooking; reviving an ancient cuisine and The World of Parsi Cooking Food Across Borders

Photo courtesy Sheriar Hirjikaka