Here are our 10 best seafood recipes.
I’ve never shared this with anyone before... But I could easily give up chicken. However, when it comes to seafood? That’s my Achilles heel. I dream of Goan prawn curry served with poee, creamy lobster bisque, fish wrapped in banana leaf, bourbon-glazed salmon (yum!). Come on, do you blame me? Seafood is the perfect ingredient for soups, salads, curries and more. And while I’ve always been more into eating than cooking, I admit - seafood is the perfect choice for a quick yet luxurious weeknight dinner or an express lunch. (Side note: I want a plate full of char-grilled calamari with rustic guacamole right about now).
When it comes to cooking seafood
, there are a dizzying number of ways to choose from - some quick, some healthy
and some just plain easy. If you wish to pop it on the grill
to seal in the moisture, nutrients and flavour, make sure you baste beforehand to prevent it from drying out. If you want to cook your seafood along with greens, herbs or spices, baking
is a fantastic method. Coat with oil or butter before baking, and wrap in kitchen foil first (especially if you’re baking shellfish). If you want to skip deep frying
, and choose to shallow fry instead, coat thoroughly in a batter or breadcrumbs and fry in just 2-3 tablespoons of oil for around 4-5 minutes.
Marinate, marinate, marinate!
Although seafood is yummy as is, you can take it up a notch by marinating with herbs, spices, seasonings or sauces. Don’t marinate for long, since the seafood tends to break. Spruce it up with a garlic and herb marinade or just add a splash of wine
to make your standby sauce stand out.
To prove just how versatile seafood is, we've put together a collection of 10 recipes from top Indian chefs, ranging from coconut
-y curries to delectable snacks
. You’ll find the perfect seafood recipe for every occasion here, we promise.1. Prawn PollichathuRecipe by Chef Laiju Jameson (Taj Kumarakom, Kerala)
Cooked in coconut milk and an array of masalas, get to ready to experience the authentic flavours of Malabari food. And guess what? This mind blowing recipe comes to you exclusively from the kitchens of Taj Kumarakom, Kerala
2. Prawn Sesame ToastRecipe by Chef Morten Bojstrup Nielsen, Chef de Cuisine, Sra Bua by Kin Kin
Coated with sesame and fried to perfection, this Prawn Sesame
Toast makes for a simply scrumptious evening snack.
3. Calamari FrittersRecipe by Chef Joey Matthew
A hint of chilli mayo makes everything a little bit more delicious, and these crispy calamari fritters are no exception.
4. Goan Crab CurryRecipe by Chef Aditya Bal
Let the magic of Goan food take over… You’ll love this coastal favourite cooked with coconut cream, Kashmiri chillies, cumin, cinnamon
, toddy vinegar, tamarind and jaggery
5. Mussels with LemongrassRecipe by Chef Nikhil and Natasha
Now this is what we call food for the soul. Enjoy mussels in a simple broth that highlights their natural flavour. Flavoured with fragrant lemongrass, a handful of chillies and peanuts, serve the dish with a portion of rice or noodles
6. Lobster Malay CurryRecipe by Chef Joy Banerjee
We admit, deshelling the lobster takes a little effort. But the result is nothing short of spectacular! Simmered in coconut milk, this Malay curry is totally worth it.
7. Abhay Deol’s Seafood SpaghettiRecipe by Chef Abhay Deol
Actor Abhay Deol tries his hands on a summery seafood spaghetti, and magic happened. Expect: Squid, lobster, prawns and scallops cooked in a mildly flavored tomato sauce with a sprinkle of fresh basil.
8. Curried ScallopsRecipe by Chef Poppy Agha, Team Pakistan
Spruced up with butter, basil, garlic, gur
, cinnamon and nutmeg
, these curried scallops are just divine. Serve with cream, on a crisp potato wafer with sliced keri and a splash of lime.
9. Macchi ke SooleyRecipe by Chef Aditya Bal
If you’re a fan of Rajasthani food, you’ll love this dish. All you need to do is bake fish
with a marinade that stars coriander, onions
, garlic, ginger
and mango powder.10. Seafood RasamRecipe by Chef Chef Ishi Neogi, Laidback Waters, New Delhi
Jazz up some piping hot rasam with clams, mussels, squid, prawns
and a whole lot of flavour.
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