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New Recipes

1 Thaw frozen fish fillet; Rinse in running water for 5 minutes; Pat dry; Marinate in seasoning (1) for 45 minutes 2 Peel, rinse and mince garlic.


Sagar Kee Jal Pari Ke Shorba

Ingredients :

1.5L seafood stock, 200ml coconut milk, 600g shrimps, 6 cayenne peppers, 10g coriander, 20g butter, 20g curry powder, 100g tomatoes, 50ml lime juice, 50g spring onion.

SEASONINGS:
20g sugar, some salt.

Preparation :

1. Cut off the shrimps' heads and legs; Discard the shell (except the section which is just next to the tail); Devein with toothpicks; Rinse and pat dry.
2. Rinse and cut tomatoes into wedges.
3. Rinse and chop cayenne peppers finely.
4. Rinse and chop coriander finely.
5. Rinse and slice green onion.
6. Heat a heavy-based sauce pan over a high heat; Add 20g butter and heat over a low heat; Add 20g curry powder; Stir-fry over a low heat for 1 minute; Add 1.5L seafood stock; Bring to the boil over a high heat; Add 200ml coconut milk; Bring to the boil over a low heat; Add the tomatoes, cayenne peppers, 50ml lime juice and seasonings; Mix well; Cook over a low heat for 3 minutes; Add the shrimps; Cook over a high heat for 2 minutes;
Turn off the heat; Arrange in a serving bowl; Garnish with the spring onion; Ready to serve.