Seafood

Fish in Yogurt Sauce

Adapted from Raghavan Iyer (660 Curries)

1/2 Tsp. Turmeric
1 lb. Skinless Fish Fillets (Cod, Haddock, Halibut, Tilapia if you have to)
1 Cup Plain Yogurt
1 Tsp. Sugar
1 Tsp. Sea Salt
2 Tbsp. Peanut or Mustard Oil
1 Tbsp. Panch Phoron
2 Dried Chiles
1 Cup Finely Chopped Red Onion
1 1/2 Tsp. Minced Ginger
2 Tbsp. Minced Fresh Cilantro

Sprinkle the Turmeric over both sides of the fish fillets and rub it in to the flesh.  Cover, and refrigerate for at least 30 minutes and as long as overnight.  Blend the sugar and salt with the yogurt in a bowl and set aside.  Heat the oil in a large skillet over medium-high heat.  Add the Panch Phoron and chiles and cook until the chiles blacken and the spices are aromatic.  Immediately add the fish fillets and sear them on both sides on the bed of roasted spices, about 30 seconds per side.  Transfer the fish to a plate.  Add the onion and ginger to the skillet and stir-fry until the onion is lightly browned.  Add the yogurt mixture and stir to incorporate the onion and spices.  Bring the sauce to a boil and add the fish fillets.  Spoon the sauce over the fillets and poach them uncovered until the fish just begins to flake, about 3-5 minutes.  Sprinkle with cilantro and serve with either Jasmine or Basmati rice and some soft breads.

Spicy Coconut Shrimp with Apricot & Pineapple Salsa

Serves 4

24 Jumbo Shrimp (Raw) ~ Peeled, De-veined, Tails left intact
1/3 Cup Cornstarch
3/4 Tsp. Sea Salt
2 Tsp. Crazy Cats Creole Seasoning
2 Cups Shredded Coconut
3 Large Egg whites
Vegetable oil (for deep-frying)

Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as if a book) and press slightly to flatten.  Mix cornstarch, salt and Creole Seasoning in a medium bowl.  Place coconut in pie dish.  Beat egg whites in another medium bowl until frothy.  Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into a heavy large pot to reach depth of 2 inches; heat to 350°F.  Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.  Using tongs or slotted spoon, transfer shrimp to paper towels to drain.  After drained, arrange shrimp on platter.  Serve with Pineapple-Apricot Salsa for dipping.

Salsa

1 Cup finely chopped peeled cored fresh pineapple
1/2 Cup finely chopped red onion
1/2 Cup apricot or pineapple preserves
1/4 Cup chopped fresh cilantro
2 Tbsp. Fresh Lime juice
1 1/2 Tbsp. Jalapeño ~ Minced

Mix all ingredients together.

Vindaloo

Serves 4

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood.

1 lb. Pork, Chicken, Seafood, or Lamb - Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Sea Salt

Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown.  Remove onions from pan and place in blender/food processor.  Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat.  Using remaining 2 Tbsp. of oil brown meat lightly.  Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done.  Remove lid and simmer until sauce thickens.  Adjust seasoning to taste.  Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.

Crab Cakes de Provence

Serves 4-6

1/2 Cup Finely chopped scallions
1/2 Cup Finely chopped fresh parsley
1 Cup Unseasoned dry bread crumbs
2 Tbsp. Dijon mustard
2 Tsp. Worcestershire Sauce
2 Tsp. Herbs de Provence
2 Garlic cloves, minced
1/4 Tsp. Ground White Pepper
12 Oz. Fresh Crab meat
2 Eggs ~ beaten
4 Egg whites ~ beaten until frothy
Olive Oil for Frying

Melt the butter in a skillet and sauté the scallions and parsley over medium-high heat for 3 minutes, stirring often. Reduce heat to low and add the remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep the mixture light. Remove from heat and let cool until lukewarm. Gently fold in the crab and beaten egg, then the beaten egg whites. Lightly shape this mixture into twelve cakes. Heat a skillet or griddle over medium-high heat and place in a thin layer of olive oil. Sauté the crab cakes for 5 minutes on each side. Serve hot on a bed of spring greens and top with the sauce below.

Sauce
6 Tbsp. Mayonnaise
2 Tbsp. Fresh parsley ~ Minced
1/4 Tsp. Herbs de Provence
1/8 Tsp. Cayenne pepper

Blend all ingredients together.