Showing posts with label Recipes - Seafood. Show all posts
Showing posts with label Recipes - Seafood. Show all posts

Saturday, 1 February 2014

Bav's Chilli Prawn Linguine

So here it is my first pasta dish on my blog, who doesn't love spaghetti/linguine, I still remember when I first tried Heinz Spaghetti in their own special sauce almost 30 years ago how much I fell in love with it. Since then spaghetti has increased in popularity throughout the world, whether with tomato sauces, cream sauces, semi dried pesto sauces or combined with different vegetables and meats, the combinations are endless.
I myself cook pasta probably once a week, when you want that change from Indian food, though like all of us I have my own favourite ways of cooking them, whether it be a spicy arrabiata in meatballs or penne with pancetta and garlic.

Below is one of my favourites my Chilli Prawn Linguine 


Herb Mix
20gm fresh basil leaves
20gm fresh coriander leaves
3 tbsp pine nut kernels (without skin)
2 green chillies
1tbsp olive oil

Place all ingredients into a herb mixer and blend into a coarse paste, leave aside.


4tbsp olive oil
4 cloves of garlic (crushed)
1 large Bombay onion (or 1 large red onion sliced)
275gm cooked & peeled king prawns
100gm single cream
salt & pepper to taste


250gm linguine
1tbsp olive oil
1/2 tsp salt

Heat the oil in a non-stick pan, add the crushed garlic and saute for 1 minute. Add sliced onions and saute for a further five minutes.

Whilst the garlic and onion are cooking add boiled water to a sauce pan, olive oil and salt. Once the water starts boiling, add in the linguine, lower heat and simmer for 10-12 minutes.

Once the garlic and onion are sauted for 5 minutes add the herb mix and cook through a couple of minutes.

Add single cream, prawns and stir through for 4 minutes on a low heat..

Strain the linguine in a colander and save around 2 tbsp water to add to the sauce.

Add the linguine and 2 tbsp of the cooking water to the sauce mix, stir through well and serve hot.

Serving Suggestions

Serve with some rocket and finally sliced peach, with a little grated parmesan. 

Saturday, 30 November 2013

Spicy Prawn Cakes

The perfect lunch dish...... spicy prawn cakes with ginger and chilli.


175gm cooked prawns, chopped
500gm boiled potatoes in 1/2 tsp salt, skin removed
2 stalks of spring onions, finely chopped
2-3 Indian green chillies, finely chopped
1 large tsp finely grated ginger
1tsp salt
1/2 tsp ground white pepper
1/2 tsp mango (amchur) powder
1/2 tsp ground coriander
100gm white bread crumbs
2 eggs, beaten
Oil for shallow frying, at least 1 1/2 cm deep

Serves 4

Cooking Instructions

Place the boiled potatoes into a medium size bowl and allow to cool. 

Once cooled sprinkle in all the dried spices, herbs, salt and using a fork, gently break up the potatoes into small pieces.

Add the chopped prawns and mix in well.

Make 8 equal size patties using your hands, gently patting all the edges together.

One by one place the patties into beaten egg and then into a bowl of white breadcrumbs, cover evenly and leave aside for 30 minutes.

Shallow fry the cakes in batches of 4 on a fairly high heat for 2 minutes on either side, remove to a plate of kitchen towels to remove excess oil.

Serve hot with a salad and a chilli tangy dip of your choice.

Sunday, 10 November 2013

Spiced Grilled Salmon

A quick and easy recipe for succulent fillets of salmon, spiced up with herbs and spices, char grilled for a perfect healthy dish.


500gm salmon fillets
3 garlic cloves
1 1/2 inch ginger piece
2 fresh whole red chillies
3 tbsp fresh lemon juice
4tbsp olive oil
1tsp ground coriander
1/2tsp ground star aniseed
1/2tsp ground fennel powder
1tsp kashmiri chilli powder
1/2tsp ground black pepper
1tsp ground turmeric
1tsp salt

Serves 2


Place the garlic, ginger, chillies into a small food processor and blend a few times.

Pour in the olive oil and fresh lemon juice and blend again until you have a smooth paste.

Sprinkle in the rest of the dried ingredients, blend to form a marinade. 

Apply the marinade to the salmon fillets and allow to marinate for a few hours.

Cooking Instruction

Place under a medium pre-heated grill for around 10 minutes, until slightly charred. 

Serve Hot.

Thursday, 6 June 2013

Prawn Chilly Fry

Finally the weather feels much warmer and I see smiles all around which means summer food! Lets start off with a Prawn Chilly Fry.


500gm tiger prawns
7 tbsp olive oil
6 garlic cloves, crushed 
1 1/2 piece ginger crushed
1 medium red onion finely sliced
2 spring onions finely chopped
1 large green chilli finely chopped
Handful pinch of fresh coriander, finely chopped
2tsp Kashmiri chilli powder
2tsp coriander powder
1tsp turmeric powder
1tsp garam masala
1/2tsp ground star aniseed
1tsp salt
Juice of half a fresh lime


Heat the oil in an non stick pot 

Add the crushed garlic and ginger and sauté for a minute

Throw in the red onions and springs and sauté for a further 5 minutes

Sprinkle in all the dry spices and stir in for a minute

Add the prawns, tomatoes, chillies, coriander and stir fry for 3 minutes

Add the lime juice, salt and stir fry for a further 3 minutes

Serve as is with a fork

Friday, 13 January 2012

Bav's Detoxifying Spicy Steamed Salmon

So whose started a new diet in the new year after all the festive indulging, cutting down on calories, eating healthy and no doubt have joined a gym? It’s still going too be cold out there for a while and we will need a variety of foods too boost the immune system, give us energy and help as with the detoxifying.

More and more of us are eating fish, as a healthy option, less calories, hardly any fat and great for loosing weight. Though fish does tend to be bland at times unless spices are used, this got me thinking of how certain spices and herbs have extremely good health benefits. So I decided to create the perfect immune boosting, detoxifying fish dish; that not only tastes great but has great health benefits.

Spicy Steamed Salmon, Mash Potato & Coriander Chutney


250gm salmon- high in omega 3, for a healthy heart.

½ tsp cayenne pepper - increases metabolism, other Cayenne Pepper benefits.

½ tsp turmeric powder - natural liver detoxifier, other Turmeric Powder benefits.

½ tsp coriander powder - general digestive aid.

2 garlic cloves, crushed - helps lower cholesterol and blood pressure.

1 piece of ginger, crushed - traditional medicine for the treatment of cough, cold and congestion.

1 red chilli finely sliced - stimulate blood circulation and are reputed to help prevent heart disease and cancer.

1tbsp lime juice - helps with weight loss.

1tbsp olive oil - controls LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

Sprinkle salt & pepper to taste.

Serves 1


In a small bowl, sprinkle in the cayenne pepper, turmeric and coriander powder. Add the crushed garlic, ginger, lemon juice, olive oil and mix to form a paste.

Place the salmon on a plate and apply the paste evenly, by hand or using a spoon.

Place the salmon on a large sheet of foil, sprinkle salt, pepper, red chillies and fold the foil into a parcel, making sure its hollow inside and that no steam can escape. Leave to marinate for 30 minutes or place in the fridge for a day, if using the next day.

Place the salmon parcel in a pre-heated oven at 200°C degrees for around 18-20 minutes.

Serve Hot!

Remember drink pleanty of water.

Saturday, 8 October 2011

Spicy Grilled Prawns

Just love prawns, though for me need to be spiced up and yes butter to finish them off.
Here's my spicy grilled prawn recipe, quick, easy and very delicious.


250gms king prawns, shelled & de-veined
½ tsp salt
½ tsp chilli powder
½ tsp turmeric powder
½ tsp ground cumin
1tsp ground coriander
1 tbsp fresh garlic paste
1tsp green chillies chopped
1tbsp fresh lime juice
1tbsp coriander leaves and sprigs, finely chopped
25gms butter to baste
Serves 2-4


In a medium size bowl, sprinkle in all the spices, add the garlic paste, chillies, lemon juice, fresh coriander and mix in well. Add in the prawns and mix well, use your hands, though wash well after. Marinate for 30 minutes.


Place the prawns on a lightly oiled tray, skewer if possible,  baste  with butter, put under a medium  pre-heated grill and cook for 12 minutes.

Serve Hot. 

Saturday, 10 September 2011

Coastal Fish Curry

Fish and rice is a stable diet through many parts of the world, specially throughout Asia, in particular coastal areas. In India such regions like Kerala and the areas around the Bay of Bengal are popular with fish and rice dishes, though the style's of dishes vary when it comes to fish and the sauce. Below is my version of a coastal fish curry, hope you like it.

400gms Fish Fillets (Cod or Tilipia)
2 medium red onions
1tbsp ginger paste
5 medium ripe tomatoes, de-skinned and blended
400ml coconut milk
1tsp mustard seeds
50gm cashew nuts, coarsely grounded
1tsp ground coriander
1tsp garam masala
1tsp ground turmeric
1tsp chilli powder
½ tsp ground black pepper
1tsp mango powder
10-12 fresh curry leaves
2-3 fresh green chillies

In a fairly large frying pan, preferably one with a lid, heat up the oil on a medium heat, once hot throw in the mustard and allow to crackle for 30 seconds. 
Add the onions and saute until light brown, throw in the grounded cashew nuts, ginger paste and stir fry for 2-3 minutes stirring constantly.
Pour in the blended tomatoes, lower heat and sauté for a further 10 minutes, stirring.
Sprinkle in the dry spices, stir in well, pour in the coconut milk, add the curry leaves, green chillies and stir again. Cover and allow to simmer for 20 minutes on a low heat.
  Place the fish fillets in and allow to cook for a further 15 minutes until fish is cooked. 
Serve hot with rice.

Saturday, 18 June 2011

Fish With Bell Peppers

Looks like fish is back on the menu, every fish & chip shop seems to have queue's every Friday night. With a vast amount of health benefits, it doesn't seem like slowing down. Even in Indian cooking, fish has increasingly become popular, such dishes like Salmon Tikka and Fish Pokara's showing up in more never before seen menus. 

Though being a curry lover, I always need mine spiced up, this next recipe is quick, easy and delicious! Fish marinated with spices, herbs, onions, bell peppers, slowly cooked to produce a natural fish sauce.

INGREDIENTS (serves 4)

600gms white fish fillets, cut in half or used whole
1tbsp fresh garlic crushed
1tbsp fresh ginger crushed
2 fresh red chillies finely chopped
3tbsp fresh lemon juice
1tsp garam masala
1tsp turmeric powder
1tsp paprika powder
½tsp ground cumin
1tsp ground coriander
1 ½ tsp salt
½ tsp ground black pepper
6tbsp olive oil
1 large red onion finely sliced
1 green bell pepper, finely sliced
1 red bell pepper finely sliced
2tbsp coriander leaves & sprigs finely chopped
4 spring onions, finely sliced
3tbsp fresh lemon juice

First of all take the fish and place on a plate, squeeze around two tablespoons of fresh lemon juice over, cover and place in a cool place or the fridge for 30 minutes.

In a large mixing bowl, add the garlic, ginger, chillies, 1 tablespoon lemon juice and 4tbsp of olive oil, whisk together.

Then add all the dry spices including the salt and whisk to form a paste.

Cut the fish into halves if preferred and place into the marinade, mix well using your hands.


Add the sliced onions, bell peppers, spring onions, coriander and mix well into the fish marinade gently using your hands. Leave to marinate for 30 minutes.

In a large deep frying pan with handle & lid, heat up 2 tablespoons of olive oil on a medium heat. Once the oil is hot, reduce the heat.  Add the fish mixture into the pan and gently shake so the mixture is spread evenly across the pan.
 Bring the fish to simmer and then cover with a lid, occasionally shaking the pan gently or probing with a wooden spoon, for around 15-20 minutes, until cooked.
My Fish With Bell Peppers
Served on it's own, or complimented with roasted new potatoes and a salad of your choice and not forgetting a good glass of white vino. Bon Appetite....

Friday, 14 January 2011

Steamed Garlic Fish


400gms Tilipia Fish (frozen) or 4 fresh fillets     
4 stalks of spring onion finely chopped      
4-5 garlic cloves, finely sliced
1 small red onion finely chopped
2-3 red or green red chillies finely sliced
2tbsp fresh coriander or parsley, finely chopped
1/2 a yellow lemon
100gms of butter or 4tbsp of olive oil 
Salt & pepper to taste


Place the fish fillets in a plate and squeeze over the lemon, if using frozen allow to thaw before using.

Sprinkle over salt and pepper, leave to chill for 30 minutes.
In a small bowl, add the finely chopped spring onions, garlic, coriander, green chillies and mix well.
Depending on the size of your fish cut out 4 large pieces of foil in order to make parcels as shown as below.
Place one fillet piece on a sheet of foil and sprinkle quarter of the herb mixture over. Place 25gms of butter or sprinkle desired amount of olive oil over.

Taking the edges of the foil carefully wrap making a parcel, as shown above. Make sure all edges are tight. Place the parcels in a tray and into a pre-heated oven at 175°C degrees for 20 minutes.
Remove and serve hot.

Tuesday, 11 May 2010

Hot Prawn Curry

500gm Black Tiger Prawns
2 Large Red Onions, finely chopped
2-4 Fresh Red Chillies, finely chopped/sliced
1 tablespoon finely crushed ginger
4 large tomatoes crushed/liquidised
1tsp Ajwain Seeds
2 whole dry red chillies
6tbsp sunflower/olive oil
1Tin Coconut milk
1tsp ground coriander
1tsp ground turmeric
1tsp chilli powder
½ tsp ground white pepper
½ tbsp fresh lemon juice
1½ tsp salt
Serves 4

Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.

Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.

Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.

Throw in the fresh tomatoes and stir fry for 10 minutes.

Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes. 

Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.

Tuesday, 28 July 2009

Salmon Tikka

Succulent chunks of salmon, marinated with garlic, ginger and spices, char grilled to produce a mouth watering dish.


500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil


Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.

Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.

Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.


Pre-heat a grill to 200 degrees/ gas mark 6.

Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).

Cook either side for 15 minutes, until slightly charred, as in the picture.

Remove and serve hot with a salad of your choice and lemon wedges.

Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia