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Three different types of marinated seafood dishes with sauces.
Tuna / Tiger Prawn / Pomfret
Tuna
Ingredients
Tuna - 1 piece (75 gms)
For marinating
Turmeric - a pinch
Lime - 1 no
Coconut oil - 1 tea spoon
Mustard paste - a little
Salt - to taste
Method of Preparation
Mix all the marinades together. Marinate the fish for 10 minutes. Grill it on a tawa in coconut oil.
Tiger Prawns
For marinating, use curd, chilly paste, salt and pepper.
Method of Preparation
Mix all the ingredients and apply on the tiger prawns. Grill them.
Pomfret
Ingredients
Whole Pomfret - 1 no
For marinating
Chilly powder - a pinch
Coriander powder - a pinch
Turmeric powder - a pinch
Lime - 1 no
Ginger-Garlic paste - a little
Curry leaves
Salt - to taste
Coconut oil
Method of Preparation
Mix all the ingredients and apply on the fish. Grill the fish in coconut oil.
Accompaniments & Sauces
Green spinach thoran
Ingredients
Green spinach - 250 gms
Shallots - 2 nos
Ginger - 1 piece
Garlic - 3 cloves
Turmeric powder - a pinch
Grated coconut - 100 gms
Coconut oil
Mustard seeds
Method of Preparation
Take a thick bottomed pan. Pour coconut oil. Crackle mustard seeds. Add all other ingredients. Saute for one minute.
Red Spinach Rice
Shred red spinach leaves
Saute the rice with red spinach and garlic and season it.
Boiled vegetables
Carrot
Baby tomato
Baby corn
Baby potato
Beans
Curry leaves
Method of Preparation
Temper boil the vegetables with salt and pepper. Crackle mustard seeds in coconut oil and Saute the boiled vegetables along with curry leaves.
For the Sauce
Ingredients
Shallots - 100 gms
Ginger - 50 gms
Garlic - 2 cloves
Coconut flakes - 25 gms
Green chilly - 2 nos
Cocum - 1 piece
Turmeric powder - a pinch
Coconut milk - 250 ml
Coconut oil
Curry leaves
Method
Heat coconut oil. Saute onion until golden brown. Add ginger, garlic, turmeric powder, curry leaves. When it is browned, add coconut milk, cocum and salt to taste.
Courtesy: Hotel Malabar House, Fort Kochi.
