TONGUE-TINGLING SEA FOODS

FISH WITH PEAR CHUTNEY

Ingredients Salmon, boneless fillets 2 (500 grams each) Pears, 1 chopped and 1 pureed 2 large Salt to taste Lemon juice 1 tablespoon Ginger, chopped ½ inch piece Fresh coriander leaves, chopped 2 tablespoons Pepper powder ¼ teaspoon Mace 1 blade Green cardamoms 2 Black cardamom 1 Star anise 1 Cinnamon ½ inch stick Red chillies, crushed ½ teaspoon Raisins 1 teaspoon Sugar 1 teaspoon Vinegar 2 teaspoons Oil 2 tablespoons Method 1. Rub salt and lemon juice on the fish fillets and keep aside for fifteen minutes. 2. Mix together half the chopped ginger, coriander leaves, salt and pepper powder well. Roll the fish in this mixture and set aside. 3. Make a potli of mace, green cardamoms, black cardamom, star anise, cinnamon and the remaining chopped ginger. 4. Take chopped pear in a pan along with the spice potli, one cup of water, salt, crushed red chilli, raisins and sugar and cook on medium heat for about five minutes stirring a few times. 5. Add pear puree and continue to cook for two to three minutes. Add vinegar and cook till the mixture reduces and gets a chutney consistency. 6. Heat oil in a pan and add the marinated salmon fillets and cook on high heat for two minutes on either side. Add the remaining marinade and transfer the fish pieces onto a plate. 7. Pour the pear chutney over it and serve hot. Sanjeev Kapoor's Palate Teasers Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world. CHILLI GARLIC CRAB Ingredients Crabs 2 large Red chilli paste 2 tablespoons Garlic, chopped 14-16 cloves Oil 2 tablespoons + to deep fry Tomato ketchup 2 tablespoons Fish or chicken stock 1½ cups Salt to taste MSG ¼ teaspoon Cornflour 2 tablespoons Sugar 1 teaspoon Vinegar 1 tablespoon Spring onion greens, chopped 2 stalks Egg, beaten 1 Method 1. Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper. 2. Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG. 3. Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly. 4. Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top. 5. Place the fried crab in a serving dish, pour the sauce over it and serve immediately. GRILLED FISH WITH SALSA Ingredients Fish darnes (surmai) 8 Salt to taste Lemon juice 3 tablespoons Malt vinegar 2 tablespoons English mustard paste 3 teaspoons Ginger, cut into strips 2 inch piece Rice bran oil for greasing Cloves 16 For the salsa Corn niblets ½ cup Basil leaves 10-12 Onion, roasted and finely chopped 1 large Garlic, roasted and finely chopped 4-5 cloves Tomatoes, roasted and chopped 2 medium Pineapple, canned and chopped 2 slices Jalapeno pepper, finely chopped 1 Salt to taste Lemon juice 1 tablespoon Fresh coriander leaves, finely chopped 2 tablespoons Method 1. Marinate fish in salt, one tablespoon lemon juice, malt vinegar and English mustard paste for half an hour. 2. Marinate ginger strips in remaining lemon juice adding salt to taste. Set aside for garnish. 3. Lightly oil a grill rack with rice bran oil. Stud marinated darnes with cloves, place them on hot grill and cook for eight to ten minutes (or until fish flakes easily with fork) turning once. Do not overcook the fish. Remove cloves. 4. To make salsa, cook corn niblets with half cup of water on Microwave HIGH for one minute. Drain. Tear basil hands with hand leaving aside a few for garnish. Mix together corn, onion, garlic, tomatoes, pineapple, jalapeno pepper, salt, basil leaves and lemon juice. Mix well and add chopped coriander leaves. 5. To serve: place salsa on a plate. Place grilled fish over it and garnish with ginger strips and basil leaves. MEEN POLLICHATHU Ingredients Pomfret 4 small (250 grams each) Salt to taste Black pepper powder 1 teaspoon Turmeric powder 1 teaspoon Lemon juice 2 tablespoons Whole dry red chillies 6-8 Ginger 1 inch piece Garlic, chopped 8-10 cloves Black peppercorns 7-8 Oil 2 tablespoons + to shallow fry Mustard seeds ½ teaspoon Curry leaves 10 Small onions, sliced 10 Green chillies, slit 2 Tomatoes. chopped 2 medium Thick coconut milk ½ cup Banana leaves 4 Method 1. Clean fish. Make gashes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl. Apply this mixture on the fish and keep aside for half an hour. 2. Grind together whole dry red chillies, ginger, garlic and black peppercorns to a fine paste. 3. Heat oil in a pan. Add mustard seeds, curry leaves, onions and sauté for two to three minutes. Add green chillies, masala paste and sauté on high heat. Add tomatoes and continue to sauté. 4. Grease banana leaves with a little oil. 5. Add thick coconut milk and salt to the masala and mix. Remove from heat and spread on a plate to cool. 6. Take a banana leaf, spread some masala on it. Place the fish over the masala and spread some more masala over the fish. Fold the edges and secure with toothpicks. Similarly prepare the other fish. 7. Heat some oil in a pan and place the wrapped fish on it. Cook turning the parcels a few times for eight to ten minutes. 8. Serve hot in banana leaves itself.