Moqueca, Brazilian seafood stew

 Sunita Shenoy's new favorite recipe adapted from NYT cooking https://cooking.nytimes.com/recipes/1018000-moqueca-brazilian-fish-stew

That is the the original recipe which has many variations. My version: I fry sliced garlic, white onions till translucent, then add slices red peppers followed by chopped root vegetables ( carrots, turnips or radishes, yam or sweet potato, sun chokes and/or celery roots). Add spices ( coriander cumin powder, big punch saffron, chili powder) fry for a 2-3 min, then add chopped tomatoes, herbs ( fresh cilantro including stems, fresh sage, dried oregano, bay leaf). Fry a bit then add one big can of coconut milk. Boil together till everything is cooked and infused. I add a cup of red wine and half a lemon ( both optional). Now add a mix of seafood and boil together. I use a big handful of each: shrimp, white fish such a halibut or cod fish, mussels. All my measurements are are “andaza” (approximation). You cannot go wrong with this simple stew even if your proportions of ingredients vary.

Baked Spanish Mackerel

Directions:
1 big Spanish Mackerel cut in to 1/2 " pieces.
Wash thoroughly, apply 2 tspn salt and keep aside

Masala:
1/2   cup  coconut gratings
4 tbsp chili powder
1/2 tsp tamarind paste
Grind above to paste
Add to this masala 2 tbsp chopped ginger,1 tsp chopped green chilies  2 tbsp chopped onion, salt to taste and mix well.
Apply the coconut masala evenly on both sides of the fish pieces.
Spread a big banana leaf in a baking tray
Apply coconut oil over the leaf
Arrange the fish pieces with masala over this leaf and cover tightly with another banana leaf
Bake in oven @ 450 degree temperature for two hours and then lower the temperature to 250 degrees and keep for an  hour's time until cooked and very dry.
Eat with freshly cooked rice and coconut oil drizzled over the rice. Absolutely yummy!

Dry Shrimp Kosombari (Chutney)

Method:
1 cup dry shrimp remove the head and fry in two tbspn coconut oil till it becomes crisp
1/4 cup of coconut
1 tbspn coriander seeds, 1 tspn cumin seeds, crush in the mixer into powder
Add coconut gratings and grind again
Mix this with one big chopped onion , 7 to 8 finely  chopped green chillies
Salt to taste
Mix this chutney with fried shrimps and drizzle with coconut oil.
Relish!
Variation: Add Sambhar powder with  grated coconut and chopped green chillies and mix withe fried shrimps .

Sue's Black Pepper Crab

Ingredients:
3-4 Dungeness Crabs 
3-4 Tbsp dark soy sauce
1-2 tsp black pepper powder
2 whole red chillies
3-4 green onions chopped (for garnish)
2-3 sprigs of thai basil sliced
5-6 cloves of garlic sliced
2-3 kafir lemon leaves thinly sliced (optional)
1tsp corn starch
3-4 Tsp Olive or Canola oil

Cleaning and cooking the crab: 
I prefer to buy live crabs, but you can also buy pre-cooked and cleaned crabs. First put the live crab in the sink and pour near boiling water on it. leave it covered with a heavy lid for 5 min. Then rinse in cold water. To clean, hold the base of the crab in one hand. Hold the shell at the midpoint, using the index finger and thumb of your other hand, and pull off the back of the shell, also called the apron. Put your thumb in the hole exposed by the shell removal. Pull up to remove the carapace and the intestines. Remove the gills and mandibles. Wash away the viscera. This is the yellow and mushy goo on the crab, also known as "crab butter." Separate all the crab legs. Cut the body to two pieces. Turn the faucet on full blast, and rinse the crab pieces under the stream of water.
Next, steam the crab in a little water in a pot with a lid on. Shut off the heat when the water begins to boil and becomes frothy. Cool and keep aside. Make sure you retain the crab broth. You can do this ahead of time, refrigerate it and use it just before seasoning.

Seasoning: When ready to serve, heat oil in big wok till smoking hot. Add red chillies and garlic to it. Next, add pepper and stir. Next, add soya sauce and stir. Then stir in basil and kafir lime leaves. Add the crab broth, thicken with corn starch. Mix in cooked crab pieces and stir fry till all pieces are nicely coated. Garnish with green onions and serve. You can make many variations to above; such as stir fry sliced white onions and red bell peppers or,  grated ginger and cilantro instead of garlic and basil.

By Sunita Shenoy - Guest blogger 

Fried Smelts and Shrimp

Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more  or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder  to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix  some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time

Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps

King Fish Fry | Konkani Vison Fry

5 big pieces of king fish.
Method:

• Wash  thoroughly and keep aside. Apply salt to taste, evenly on the fish on both sides .
• Make a paste of   3 tbspn kashmiri chillipowder + 1/2 tbspn asafoetida powder + 1 tspn  lemon juice with little water.
• Apply this paste evenly over the fish on both sides.
•  Dip the fish in fine rava on both sides pressing hard so that the coating does not come off while frying.

• Heat  3 tbspn  oil in a kadai and fry the fish on both sides till it becomes brown in color. Serve hot with onion and tomato rings.

Crab Curry | Konkani

Ingredients: Medium size crabs - 6, if they r too big cut it into half One half of full big coconut - grated Green chillies - 6, slit Red chilli powder - 2-3 tbsps Tamarind - a small ball Ginger - 2" piece, finely chopped Turmeric powder - a pinch For seasoning: Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - 5-6 or Onion - 1 medium sized, chopped

Method:
1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That's all.

Chili Shrimp with Baby Spinach

Ingredients and Method:

1 pound shrimp peel , devain and wash .
6 green chillies slit lengthwise .
2 cups  onions chopped
1 cup chopped spinach (if it is baby spinach , no need of chopping )
Few curry leaves

Masala:

1  cup  chopped onion
6 cloves
1'cinnamon
1/2 tbspn garlic paste
1 tspn ginger paste
5 black pepper
2 tbspn chillipowder
1/2tspn tamarind pulp.
Grind together to a smooth paste adding little water.

Marinate the shrimp  with 1 tbspn yogurt,1 tbspn coriander powder, 1/2 tbspn cuminseed (jeera) powder and for 15 minutes.
Heat 4 tbspn oil  in a pan .
Add remaining cup chopped onion, slit green chillies, few curry leaves and fry until translucent.
Add spinach and stir till it is cooked .
Add the masala and stir for a while until it is dry. If needed, add 2 to 3 cocums before stirring the masala to make it more tasty.
Add marinated shrimp with very little water and cover with a lid on a medium flame.
When the shrimps are done, add salt to taste and stir until the masala  is dry  again.
Sprinkle lemon juice if needed and serve hot .

Mussel Coconut Curry

Refer the recipe of coconut shrimp curry ---
steam the Mussels with shells in a steamer till the shells open .
 when they r cooled remove the mussels from the shells
 Remove the dirt from its belly and wash the mussels 3 to 4 times .
 add the cooked mussels in the coconut masala ( similar masala of shrimp coconut curry mentioned in the blog )

Serve hot with Rice ---Yum yum ----

Shrimp Biryani

Ingredients and method:

3 measuring cups basumati rice wash

- add 5 measuring cups of water and salt to taste and cook the rice 85%

Masala

Grind together in to a smooth paste:

1 big onion , 1 tomato, one fistful coriander leaves, 2 tb spoon chilli powder (or to your taste)

3 to 4 green chillies

10 cloves

1 " dalchini ( cinnamon)

4 small elaichi (cardamum)

Add 1 tb spoon sindhi shan biryani masala if necessary .( optional)

Chop 2 large onions length wise and fry this in 5 tb spoon oil + 1 tb spoon ghee in to golden dark brown

remove half of this and keep aside .

Add the masala paste to the rest of the fried onions and stir for a while till the water evaporates .

Add the shrimps and cook till it is done

Add salt to taste

In a flat double bottom vessel, heat ghee or oil and add a layer of cooked rice, and then a layer of shrimp masala with chopped corriander leaves alternately . Garnish the final layer of rice with the fried onions .

Cover and keep the vessel on gas on  very low flame for 3 to 4 minutes.

Mix together and serve with onion raita.

Sear Fish Curry | Konkani

Another mouth watering sea food delicacy 

Ingredients:

Sear / King fish - 1/2 k.g (6 to 7 small pieces)

Grated coconut - 1 cup

Chilli powder -2 tbspn *

Green chillies - 3, slit

Onion - 1, chopped

Ginger - 1" piece, chopped
Salt to taste

Tamarind - 1 small marble size ball
Coconut Oil - 1 tbsp


Method:

1. Wash fish thoroughly in water

2. Apply some of the chopped onion, chopped ginger and salt to the fish pieces.

3. Grind coconut with chillipowder and tamarind to a fine paste.

4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs .
7. Add coconut oil top after removing from flame.

Note:
1. Instead of tamarind, add 2-3 Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame.

Crab Curry | Thai

This recipe is from Geeta Pachhi's daughter - Sunita Shenoy

Ingredients:
Crabs - 5 to 6 medium sized
Red bell pepper - 1 (cut length wise)
Yellow bell pepper -1
Onions - 2, medium sized (cut length wise)
Oil - 3 tbsp
Thai curry paste (ready made paste is available)
Coconut milk (thick) - 1 cup
Sat to taste

Method:
1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.

Shrimp Red Curry | Konkani Sungat Phanna Upkari -

Yet another dish from Geeta Pachhi's kitchen that's sure to tingle tongues and win hearts!!!

Ingredients:
Shrimp - 1 kg

Chilli powder - 3 tbspn

Onion - 2 big onions, sliced

Garlic cloves - 3, mashed

Tamarind pulp - 2 tbspn

Oil - 5 tbspn (preferably coconut oil)

Method:
1. Peel the shrimp and devein them.Wash thoroughly in the water 5 to 6 times.

2. Add the shrimp heads cleaning them thoroughly (optional). Keep aside.

3. Heat oil. Add chopped onion, mashed garlic and fry till they become brown in color.

4. Add the chilli powder and tamarind pulp and stir for 1 minute.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.

6. Simmer till all the water evaporates and the curry becomes dry.

7. Serve with rice and dal

Note:

Chilli powder is mentioned as 3 tbsp as Byadgi (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.

Bangade Raja Dhoddak - Baked Fish in dry coconut masala

This dish is a renowned dish of Geeta Pachhi's and the picture says it all!

Ingredients:

Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside

Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method:
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)

2. While removing, add the tepal and grind for a few minutes till the teppals are crushed a little bit.

3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.

5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:

Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.

Shrimp Coconut Curry | Konkani

Ingredients: Shrimp - 1/2 kg, deshelled, deveined and cleaned Coconut gratings - 1 cup Red chilli powder - 1 tbsp or according to your spice tolerance Asafoetida(Hing) - 1tbsp (I use LG Hing) according to your  hing tolerance) Tamarind - 1 small marble sized Salt to taste Coconut oil - 2 tbsp

Method:
1. Grind together coconut, red chilli powder and tamarind to a fine paste.
2. Simmer this masala for a few minutes .
3. Add the washed shrimps in the simmering masala adding very little water because the water leaves out as soon as the shrimps r added. Simmer till the shrimps are cooked.
4. Add salt to taste and asoefotida powder. Drizzle coconut oil in the simmering masala.
5. Stir well and serve withe rice.