Like most people I find it intimidating to cook a whole live lobster. So I love to cook with lobster tails, its simple to work with and I don’t have to kill anything. Since lobster meat is delicate and sweet, I deviated from strong flavors but used some spices to enhance and compliment the lobster meat….
Tuna wrap is an easy healthy flavorful recipe that is great for lunch or dinner. This recipe isn’t loaded with a million spices and complicated steps, it’s easy for anyone to make.
This recipe uses canned white albacore tuna. I’m not a fan of dark fish meat because it’s too musky. The albacore tuna can be quite meaty as it is canned as a portion of a tuna steak. I break it apart with my hand so it’s flaky and can evenly disperse with the vegetables. Squeeze as much water out of the tuna as you can otherwise the final dish will be watery.
The combination of vegetables used are light and flavorful. The vegetables are finely minced to speed up the cooking process and blend with the flaked tuna. The base flavor for the tuna are minced red onion, ginger, garlic and chili. The green bell pepper and celery are savory and give a slight crunch. The turmeric powder gives a depth of flavor and the chili powder gives spiciness. These spices combined give the tuna a beautiful orange hue….
This is a healthy recipe using a whole red snapper. Seems imitating? Luckily the fish monger does most of the hard work of gutting and removing the scales of the fish. I love red snapper because of its delicate white meat. But any medium sized white fleshed fish would work just as well….
Hello Everyone! Hope you are all having a great day! In today’s post I would like to share this simple salmon recipe. Salmon is great because it’s a fatty full bodied fish and could stand up to big Indian flavors. This recipe is great to add to your archive because it is easy, quick and delicious.
Growing up, I wasn’t a huge fan of fish, especially strong flavored fish like mackerel and sardines. South Indians are known for their extensive fish diet so there was no escape for my hostility towards fish. My mom would be frying up sardines, dishing out mackerel fish curry, and to my disgust making a dry masala of fish egg sac as a special treat. I would protest by prancing around the house with my nose pinched. I still do that by the way!…
Hello everyone, hope you all are having a splendid day. In today’s post I thought I’ll share a quick and simple recipe for shrimp. If you don’t like shrimp or are allergic, you can substitute it with any other protein. It will still be delicious! I came up with this recipe when I wanted a quick lunch and didn’t feel like making a full blown curry.
Sometimes the idea of chopping, sautéing, roasting and perfecting a dish is exhausting. Shrimp is one of those great proteins that cook quickly. If you want to prepare this ahead of time, you can marinate it and set aside for 10-12hrs. Longer than that is not optimal, as the garlic and onions in the mix may break down the shrimp and give it a mushy texture. I did that once, I let it marinate for little over a day, and it was creamy!! A complete fail!…