Showing posts with label SEAFOOD. Show all posts
Showing posts with label SEAFOOD. Show all posts

Sunday, November 5, 2017

TOMATO FISH RECIPE

Tomato Fish Recipe @ treatntrick.blogspot.com

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A different fish  gravy that uses a  lot of onion and tomatoes.  Tomato Fish  is a milder version and was slightly thicker than  regular  fish curry.

It is better to use a meaty white fish with less bones like red snapper, toman, thread fin, sea bass and many more.  You can  buy a whole fish then request the the stall to slice it for you.

After cleaning, the fish is coated with  lemon juice, chili powder and turmeric before it goes to frying pan for shallow frying.

Nest step, we are going to prepare the sauce by frying onion until it turns soft, adding chili powder  as per your liking  and turmeric. Add in tomato  and cooks until it  is mushy. this will take about 10 minutes. Top with water and bring to  a boil.

After the sauce is thicken, slide in the fried fish.  Allow to simmer for a few minutes before removing from heat.  Tomato Fish is ready to be served with  steaming hot rice or chapati.

Other recipes using fish:

Fish Tempra

Spicy Nadan Tomato Fish

Sardine Sambal

Tomato Fish Recipe @ treatntrick.blogspot.com

Thursday, May 10, 2012

SARDINE SAMBAL

Sardine Recipe  @ http://treatntrick.blogspot.com

For many years, I have abstained myself from taking any dish with canned sardine. But that had changed  ever since I have tasted a fantastic recipe cooked by our chef in my previous workplace.

For the recipe below, I had used canned sardine in tomato sauce and lemon juice to get rid of its unpleasant smell.  It turned out fabulous and quite pleasing to our palate though it can't never be the same from what I had tasted before. You may discard the sauce and use only the  fish but this is personal choice.

They are great serve with rice,  paratha, naan or bread.

Wednesday, March 2, 2011

PRAWN BALCHAO



After checking the net for prawn recipes, I was attracted to this Prawn Balchao since it has unique name and something I never heard before. This  is a classic Goan recipe using dry chili and vinegar as its ingredients. They can be served as appetizer  or a side dish with plain boiled rice or mildly spiced pulao. Since it contains vinegar, it will stay well in the fridge for up to a week.

My family really love this spicy and tangy dish, it is best suited for spicy food lovers.

PRAWN BALCHAO
Adapted from Sanjeev Kapoor

600g prawn shelled
2 Onion chopped
4 Tomato chopped
2 T sugar or to taste
3/4 C oil
salt to taste

BLEND
12 dry chili soak to soften
2 in ginger
15 garlic
10 cloves
2 in cinnamon
1 tsp mustard seed
1 C malt vinegar

METHOD

Add salt to the cleaned prawn. Fry prawn with little oil  and remove. Using the same pan, fry the onion until light brown. Add in tomato and salt, cook until soft. Add blended spices , fry for 3 minutes. Add prawn and sugar, fry for another 5 minutes till oil separates from the spices. Serve hot with bread or rice.

Linking to  One Dish Meal


Wednesday, October 13, 2010

KERANG GORENG CILI / SPICY FRIED COCKLES

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Do you know that cockles has a high content of selenium, a cancer-fighting antioxidant, iron and Vitamin B12 but I seldom cook them since my children not keen to eat cockles.

Cockles will taste better if eaten fresh after boiling them with a hot spicy dip. Now I'm cooking them with shallot, ginger, garlic and the most important ingredient, bird's eye chili which makes this dish really good to eat with hot steaming rice. It is so simple to cook without much spices yet tasted great.


INGREDIENTS

500g boiled cockles
4 shallots sliced
3 cloves garlic smashed
7 bird's eye chili sliced
1/2 inch ginger sliced
1 lemon grass bruised
1/2 cup water
2 T cooking oil
salt and sugar to taste

METHOD

* Heat the oil, fry the onion until light brown, add ginger, garlic, bird's eye chili and lemon grass, fry until fragrant.

* Add cockles, sugar, salt and water, bring to boil.

* Remove from heat, serve hot.

Monday, August 30, 2010

(UPDATED) SOTONG MASAK HITAM / SQUID IN BLACK INK

Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com

This seafood dish, Sotong Masak Hitam (Squid in Black Ink) is cooked  using a squid, simmered in a spicy black ink sauce.

For long long time, I have eaten this  classic dish cooked by my mum. It is so special because it is the only gravy that uses black ink obtained from the squid.

Sotong Masak Hitam (Squid in Black Ink) is quite simple to prepare but you need time to clean the squid. To obtain a  clean white body, an  outer film has to be removed  before slicing it into a ring or other shapes you desire.

Pull out the tentacles from the body, gently poke the eyes to remove the liquid  and hard substance found on the head  You could get the ink sac in between the innards, remove and save it. If more ink is used it turns more darker tone.

After cleaning the squid, you can proceed to prepare the spices either by blending or pounding with pestle and mortar.   Do adjust the spice level to suit your preference.

The squid is simmered in a spicy gravy using dry chili, onion, garlic, turmeric and lemon grass. Do not overcook squid, it will become rubbery.  Add more water if you want  extra gravy.

Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com



Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com

Monday, March 15, 2010

PRAWN MASALA

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My family loves spicy food regardless of seafood, chicken or meat, it must be hot. Tried this prawn masala, it turns out great, best served with naan, paratha or rice.

INGREDIENTS

400g prawn devein but leave tail intact
2 onions chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chili powder (adjust to your taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
5 green chili chopped
30g fresh coriander leaves
3 tomatoes chopped
salt to taste
3 tablespoons oil

METHOD

1. Heat oil, fry onion until light brown, add ginger and garlic paste, cook until fragrant.

2. Add tomatoes and salt, cook until soft then add all the spices including coriander leaves. Sprinkle water if it is too dry.

3. Pour in the prawn, stir until the color changes for a few minutes.

4. Remove from heat, serve hot.

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Saturday, January 30, 2010

CUTTLEFISH SAMBAL

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This dish made of dried cuttlefish which is soaked for 1-2 hours to soften then cooked with blended dry chillies and tamarind juice. Best eaten with white rice or coconut milk rice. It is optional to add the shrimp paste (belacan) but mine done without it.

INGREDIENTS

2 large pieces dried cuttlefish, cut and soak for 1-2 hours
1 tablespoon tamarind add 1/2 cup water to extract juice
5 tablespoons oil
salt and sugar to taste

GRIND

20 dried chillies cut and soak
2 big onions
2 teaspoons shrimp paste (optional)

METHOD

1. Heat the oil, add the ground ingredients together with salt and sugar, fry until fragrant.

2. Add cuttlefish, fry for few minutes then add the tamarind juice.

3. Cook until semi dry and stir occasionally to avoid sticking to the bottom of the pan.

4. Check salt and sugar then remove from heat.

Source : Zarinah Anwar

Thursday, January 7, 2010

PRAWN AND TOFU CURRY

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Tofu is one of the healthiest food on earth. It has no cholesterol and low in saturated fat. It contains rich source of protein. Women with diets high in soy protein appear to have low rates of breast cancer, reduce the risk of heart diseases and colon cancer.

It is so beneficial by consuming the tofu and we should include them in our diet. For vegetarian version do omit the prawn. The amount of red chili is variable to your preference. Here is the recipe:

INGREDIENTS

6 tofu squares, hard type. cut into 4
15 medium size prawn
2 red tomatoes cut into wedges
2 cups coconut milk
TO BE GROUND
8 red chillies
4 candle nuts
1 stalk lemon grass
1 inch fresh turmeric
12 shallots
1 teaspoon shrimp paste
3 teaspoons curry powder
4 tablespoons oil
salt to taste

METHOD

1. Heat oil, fry ground ingredients, little water and curry powder till fragrant.

2. Add coconut milk and salt, stir until boiling.

3. Pour tofu onto the gravy, simmer about 15 minutes.

4. Now add the prawn, tomato and salt if needed till the prawn is cooked, stirring carefully not to break the tofu pieces.

5. Ready to be served.

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Tuesday, December 15, 2009

SAMBAL SOTONG



My family loved spicy food so cooked the sambal sotong to be served with white rice or nasi lemak. Quite simple recipe with minimum ingredients yet tasty.

Wednesday, October 28, 2009

SWEET AND SOUR FISH


Fish Recipe @ http://treatntrick.blogspot.com


There are so many recipes relating to this  Sweet and Sour Fish  but this one really suits my taste and you can adjust the hotness according to your liking. For the vegetables you can add whatever you have like capsicum, carrot  or pineapple. This recipe does not use any thickening agent. First step you have to fry the fish which is coated with turmeric and salt then transfer onto a plate and pour the prepared sauce on it or cook the  fried fish with sauce for few minutes, the choice is yours.