Pasta with Ham, Prawns and Mushrooms

A quick and easy pasta dish that is deliciously good, Perfect for those work weekdays. You can have dinner ready in no time. You will need for this recipe:

Ingredients:

Pasta
8 Prawns
200 grm Ham (Finely Cubed)
10 Mushrooms
1 Onion
2 Garlic Pods (Finely Cut)
200 gm Pasata Sauce (Bottled)
100 gm Cheese
1 tbsp Olive Oil
2 tsp Butter
Salt

Cook the Pasta in water with salt as per instruction and drain the water; set aside for later use.

Saute some garlic in butter and then immediately add finely cut onion , fry for a minute or two with some Olive oil and then add ham; cook them till they start releasing the fat. Add the cleaned prawns and continue to cook the prawns until nicely pink. Now add the mushroom and cook for 3 minutes.

At this stage add the Pasata sauce and mix everything well. Taste and season the sauce with salt. Now add the pasta and continue to mix all the ingredient and ensure the sauce is coating the pasta well. Add Cheese and Serve.

Sea Bass (Dorade) Cooked Two Ways

Turn this Dorade (Seabass) into these superb fish curries you see above, to be enjoyed with Rice.

Dorade is delectable fish found throughout Europe and readily available in most super markets, goes really well in these Goan fish curries by rendering its rich flavor to the curries. Fish lovers will enjoy this two way cooked Dorade. One Half of the fish was used to make the Jeere Meere (Traditionaly cooked in a thick Curried Sauce). Recipe for Jeere Meere is available here.

and the other half was used to make the Goan Red Fish Curry (Used the middle to head part of the Fish).

For Preparing the Red Curry.

Ingredients

1 Small Onion

1/2 of the Fish 

1/2 Tomato

4-5 Tbs of Red Curry Paste

1 Chili (Slit across)

Coriander for Garnish

Oil

Salt the Fish and marinate for 10 -20 minutes. Mean while in a pan add oil and fry the finely cut onion till golden, to this add tomatoes and continue to fry. Then add chili and curry paste and mix well and fry the mixture a minute or two.

Now add 1 and 1/2 cup of water and bring to boil the curry. Once the curry is boiling slowly add the fish and cover the pan and let cook for 10-15 minutes. At this time the curry will thicken and oil starts to appear on the top. when this happens the curry us ready. If its too thick add a little water and boil a minute and take off the gas. Garnish with Corinder chopped finely.

Fish Caldine (Caldinha de Peixe)

Another dish that is tightly connected to the Portuguese Influence on Goan Cooking as the Portuguese were in Goa for over 450 year until 1961, having arrived in the year 1510 AD and making Goa their HQ for the Asian Trading Center controlling trade with Srilanka, Macua, Malaysia and  through to Japan in the far east. 

This dish is a blend of European and Indian cooking, in the way that its lightly spiced Stew cooked in Coconut Milk. Caldine or Caldinho means stew in Portuguese. It has traveled with the Portuguese to other regions that Portugal traded with in Asia. In Kerala with whom the Portuguese traded heavily for spices has a very similar dish called Fish Molee or Molly, indicating a dish coked in coconut sauce as Molho in Portuguese means sauce, possibly corrupting the word (Molho) to Molee or Molly. The true origins of this fish stew are unclear; though its a dish that Goans have come to enjoy very much. This smooth curry using Coconut Milk will surely prick your taste buds as it nicely balances the spice flavors without being heavy on spices and heat. Also a great curry for children who do not like spicy curries.

Goan Prawns Fried with lightly coated Racheado and Semolina

Try this simple yet delicious Prawns. These prawns can be had as an appetiser or along with Rice Curry. The aroma of this dish itself will make your mouth water.







Here I have the scrumptious Goan Prawn curry rice combination along with some classic Chouris chillie fry with potatoes and Fried Fish. This plate of food is heavenly, ask any true blooded Goan.

Squid Recheado ( Goan stuffed Squids)

Squids are a very popular seafood in Goa cooked in different styles. Stuffed squids with Recheado masala is something that you always dream of and the moment someone says they made them its bound to make your mouth drool.

The Recheado masala is apt for this recipe as Recheado in Portuguese means stuffing. 

To Prepare the filling:

Cut the tentacles of the squid is cut into small pieces, along with 1 or 2 squids that are cut into small pieces and season with salt. Let it marinate for 10-15 minutes. Now boil the cut pieces in a frying pan with 3/4th cup water. When the water reduce add the cut onion and chillie and finely cut tomatoes. Mix well and add 1 Tbs of Recheado masala and let it cook for 10 minutes.

Now put the stove off and let this chillie fry rest and cool. Once cooled fill the squid tubes with a teaspoon and close them with a toothpick as seen in the pictures.

Now cook them with half a cup of water in the same pan you made the chillie fry. You dont want to over cook these squid as they tend to become rubbery in texture. Let all the water boil away, than add a tablespoon of reachado masala and fry them with a tablespoon of olive oil or choice of oil.

If you never had stuffed squids, this picture will make you try them for sure. Served as a appetizer or with white boiled rice.

Ingredients:

Squids
Goan Red Recheado Masala
Onions
Green Chillies
Tomatoes
Salt
Oil

The Tubes after being filled are sealed with a tooth pick stick.

Prawn and veggie Pulao

Goan prawns and vegetable pulao, coutersy Andrea

Pulao is a occasion dish within Goan Cuisine. Its origin are in the influences from the Muslim who ruled most of India including Goa. Adil Shah ruled goa as part of the Bijapur Sultanate before the Portuguese defeated them and started the Portuguese Colonial era from 1520.

The goan version of pulao is very simple and also influenced by European tradition as we make use of ready made stock cubes. Also the most popular Pulao is either made with vegetable or prawns (Sea Food) as Goa is on the coast. 

  

Another very popular version of Pulao is the Chouris Pulao mixing Persian/Turks influences with the Iberian Chouris introduced in Goa again by the Portuguese. The Chouris has gained a religious status of its own in Goa and can make any pork loving Goan come to its knees for the humble Chouris. The Chouris made in Goa is very flavourful and several notches above the european version. I think the Spanish/Portuguese would give up on theirs once they get hooked to the  Goan Chouris.

Check out: Chouris Pulao

 

Spanish Giant Clams

Spanish clams cooked in Goan style. These big Clams were Imported personally from Malaga Spain while on Business Trip. The best market to visit in Malaga is Mercado Central de Atarazanas which is a large Local market selling all local daily groceries including Fish and Meat. 

The sight and sounds of this working market is truly amazing, locals throng this palce to buy their daily staples including fish, meat, vegetable and Exotic fruits. I was impressed by the variety of Fish available on a daily basis. This market has a few restaurant inside it that serve classic fresh fish and meat tapas, a great way to sample their local food cooked fresh daily.

These clams are cooked in a Goan style called "Tisreache Sukhe", Tisreo meaning Clams and Sukhe meaning dry, literally meaning clams cooked dry without gravy.

Butter and Garlic Tiger Prawns

Ingredients:

Giant Prawns

Garlic (Finely Cut)

Corriander

Butter

Simple yet delicious giant prawns cooked with Butter and Garlic.

Preparation:

Cut across the back of the prawns with a small knife and clean the gut and keep aside.

In a pan melt some butter with olive oil and saute the finely cut the garlic. Stir for a minute and add the Prawns. Cook the prawns until nicely pinked on both sides. Garnish with finely cut coriander.

When served, first remove the shell and mix in the juices and bite into the prawns to enjoy the delightful simple flavors of Prawn and butter garlic!!!

Oven Baked Sea Bass

Easy to prepare, this baked Sea bass is tasty yet simple enough for any one to prepare.

Salt fish with a tsp of salt, rubbing it well in the slits made both side as seen above. Apply Pepper and some mild chili powder. Slice some garlic and fill in the slits of the fish and stomach. Also place a few slices of lemon inside its stomach. cover the fish in a foil and place in a oven dish, drizzle virgin olive oil and a 2 tsp of butter. Now cover the fish with the foil to contain the juices as it cooks and bake in the oven on 250 C for 45 minutes.

Enjoy tender juicy Sea Bass......

Classic French Mussels

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Ingredients

Butter

onion

chives

garlic powder

salt

olive oil

Fresh mussels

This is a classic french dish which is easy to cook but deliciously good way to enjoy small mussels.          

To prepare the dish: 

Sautee the onions with Butter, chives and Garlic Powder along with some salt. Add the fresh Mussels (cleaned before hand of dirt and hairy threads that are usually stuck to the mussels) and let cook for 5 minutes until all have opened up. Add a dash of olive oil to finish off.

Server with some bread to soak in the juices at the end once you have finished eating the meat within the shells.

Note: Ensure you use fresh mussels if any mussels were opened before cooking discard them.

Wild Salmon with Carrot and Peas

Wild Salmon
1/2 tsp Ginger powder
1/2 tsp Pepper powder
Salt

One Carrot
Frozen Peas
Tbs Butter
Tbs Olive oil
Chives
Small Onion

Season the salmon filet with ginger, pepper and salt. Leave for about 15 mins. 

Cut the carrot into discs and boil in water till they are cooked. Once done pour the water from the carrots onto the frozen peas to cook them, no need to boil them. Now add a little salt to the peas and carrots. Add butter and olive oil, to the carrots and then add the sliced onions. Mix well and cook for a few mins and then finally add the chives.

Now fry the salmon with oil, skin side down till skin turns crispy. Turn and fry to cook to the other side. Once done, plate the salmon with carrots and the peas. Serve with bread

Viadukt market, Zurich

Interesting Local Market in Zurich, called the "VIADUKT" Market.             

The Market is built under the an Old Railway bridge Arches. Its located at Viaduktstrasse, 8005 Zurich and has some really Interesting local Shops. At the far end of the Market there is a cafe and a Restaurant so is a cool place to check out on Weekends.

All along the arches of the railway bridge, are many boutique clothes shop and the area offers a relaxed yet Chic ambiance. at the far end of the railway bridge is also a family garden where people chill out with family and friends during summer months.

Inside the market itself there are several stores selling wines, cold meats, fresh fish, sausages, Asian groceries, baked items, ethnic stores, etc.

This place is perfect place to explore over the weekend on Saturdays, Note: Sundays everything is closed in Switzerland.

Fried Rice with Prawns

2 Eggs
1 Cup Rice
Prawns 6-8 pieces
Salt
Fish sauce
Soya sauce
Coriander leaves
Fragrant asian oil or olive oil

Veggies:
1 medium carrot thinly cut into strips
Small capsicum
Chillie
Green flat beans
Green peas
1 Onion

Cook Rice and keep aside. In a large pan add oil and fry onions till golden brown, now add the other veggies including the chili. fry for a few minutes until everything is nice blended. Now add the prawns and fry till they turn pink.

At this point move all the veggies to one side of the pan and with a little oil fry the eggs on the other sideo fteh pan. Scramble the egg to form small pieces. Now mix everything back again, add soya and fish sauce and mix well.

At the final stage add the cooked rice and mix well, if needed add more Soya sauce by tasting the rice. Now garnish with coriander leaves and Serve.

Fresh catch Birmingham UK (Bull Ring market)

Fresh Fish on the Mind in Birmingham (UK Midlands), head to the Bull Ring Market. This market is full of character where you will find variety of things. There is always seasonal local produce and a huge meat and Fish Market along with Fresh Veg and Fruits section. Great prices and the freshest produce.

I loved this place when I lived in Birmingham for a year and was a go to Destination for Shopping my fresh produce over the weekend. The market is located at the famous Bullring Market having lots of other traditional markets like the fresh fruit and veg Vegetables market. Next to it is also the Chinese Quaters (China Town) where there are several Chinese dining places including the all you can eat Chinese Buffets and are a great way to eat your way to Chinese food.

 

Prawns and Chorizo

Rice Served with Prawns cooked in Chorizo

Ingredients:

Choriz

Rice

Prawns

Onion

Chilie

Tomato

Potatao

This is a simpel dish that is very quick to make. Fry one onion till golden brawn in olive oil and than add tomatoes along with cubed Spanish Choriz or Goan Chouris and fry for 2 minutes. Now add the cleaned Prawns and continue to fry for additional two minutes. At this time add finely cut Potato so that they cook faster and add 1/2 cup of water and let it cook for 5-7 minutes. Ensure that the water has not dried out.

Once cooked Serve with cooked Plain Rice

Spaghetti vongole (Clams)

Ingredients:                                                                                                   

3 cloves garlic
1 tomato
1 onion
1/2 tsp red chillie flakes
Pepper
Oliver oil
Few leaved of cilantro
1/2 cup white wine
100g clams
Spaghetti for single serving

Cooking:

Boil the spaghetti with salt as per the instructions on pack.

Finely chop garlic and onion. Cut the tomato and keep ready. Heat a couple of spoons of olive oil in a shallow frying pan and add garlic, fry for a minute and then add onion and continue frying till translucent.  Now add the tomatoes and fry till tomatoes are cooked. Then add the clams and stir to mix well.

Add the wine and cover the pan and allow to cook for about 5 minutes,  till all the clams have opened. Open the pan and gently mix, then add the spaghetti along with the finely chopped cilantro,  mix well and fry for a minute. Sprinkle fresh pepper and serve.

Goan Red Curry paste

Red Curry Paste Ingredients:

Coconut
Garlic and ginger
Pepper
Coriander seeds
Cummin seeds
Kashmiri chillies
Tamarind
Turmeric


Red Curry Paste Preparation:

Blend together the spices in the plate with a little water. Ensure zou use ware sparingly as you don't the past to be runny. This paste can be used for various curries like Fish, Prawns, plain with Raw mango, dried prawns.

Photo (Masala Ingredients)  courtesy Amey

After grinding them in a blender  with water to form a thick paste it will look like the picture below This Masala can store in the fridge for a few days. Can be frozen and used for over a month. Best to prepare small packets so that you can use only whats needed when frozen.

To cook the curry, Saute onion in Oil in a hot Pan till golden brown, add chilies and Tomatoes and continue to cook for a few minutes. Then add the cleaned prawns and cook a further 5 minutes and add a cup of water and it sizzle for 10 more minutes.

Here you see the curry paste used to make Fish Curry.  For Prawn curry,  see the Prawn Curry Recipe