Seafood

FISH CURRY               (serves 2)

1 lb / 450 g white fish fillets, cut into 1 inch pieces

2 onions, finely chopped

1 oz/ 25 g fresh ginger root finely chopped

4 tsp garlic paste

½  tsp turmeric

1 tsp chili powder

1 tsp cumin powder

1 tsp garam masala powder

1 x 14 oz can tomatoes

1 tsp salt

1 tsp coriander powder

2 dried red chilies (optional)

2 green chilies

2 tbsp green peas

3 tbsp vegetable oil

to garnish:

½ green pepper and ½ red pepper - cored and seeded

Heat the oil in a large, heavy-bottom skillet. Add the onion and fry until light brown. Add the garlic paste, ginger, cumin, coriander, turmeric, chili powder and garam masala. Fry for 15 seconds, then add the fish pieces and gently stir. Add the tomatoes, salt and green chilies. Cover and gently cook for 5-10 minutes or until the fish is tender. Remove from the heat and add the chopped green and red pepper. Serve with bread or rice. Since frozen fish is the type most readily available, flakes easily it is a good idea to add the fish towards the end of the cooking. Alternatively the fish can be fried separately and added to the sauce or the dish can be cooked in a preheated oven at 160°C / 160° F. Cod hake, halibut, coley, haddock, plaice or whiting are all suitable for this recipe. see also methods and techniques of fish cooking SHRIMP JALFREZI (serves 2 - 4) 1 lb/450 g shrimps bunch of cilantro 2 garlic clove, crushed ½ tsp cumin seeds ½ tsp cumin powder 2 green chilies (optional) 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 2 tbsp of vegetable oil black pepper cilantro to garnish TANDOORI SHRIMP   (serves 4) Clean shrimps and place in a large bowl. Chop the cilantro and add to the shrimp with garlic and salt. Seed and slice the red, green and yellow bell peppers. Heat the oil in a large skillet. Add the cumin seeds. Fry for 1 minute. Add green chilies. Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper. Add bell peppers and cook for an additional 10 minutes. Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice. 2 lb 2 oz/1 kg jumbo shrimps 1 cup yogurt 1 tbsp garam masala 1 tsp cumin powder 1 tsp coriander powder 1 tsp chili powder 3 tsp garlic-ginger paste 1 tsp red food coloring 3 tsp lemon juice salt and pepper to taste Place the yogurt in a large bowl. Add the garlic-ginger paste, chili powder, cumin, coriander powder, garam masala, salt and red food coloring and blend together until well mixed. Add shrimps to the yogurt - spice mixture and mix to coat well. Cover and let it marinate in refrigerator for a minimum of 6 hours. Preheat the broiler to the medium. Transfer shrimps to a heatproof dish and brush with vegetable oil. ▫ Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.