Indian Seafood

What goes in: Pomfret/Seer Fish slices – 600 gmsOnion chopped – 100 gmsGinger crushed – 10 gmsLime Juice – 10 mlMustard Powder – 1 tspnGreen Chilly Slit – 5 no.Salt – 1 tspnOil – 30 mlCurry Leaves –

WHAT GOES IN FishRibbon fish medium size – 2 nosRed chilly powder – 1 tspnFennel crushed – 1/2 tspnTurmeric powder – 1/2 tspnShallot paste – 50 gmsSalt – 1 tspnTamarind juice – 1 tspnCoriander leaves – paste –

Jumbo prawns in yoghurt-based “White Masala” coating adapted for preparation in broiler (serves one person) WHAT GOES IN 1. Jumbo prawns with heads – 150 g/5 oz For marinade 2. Lime juice – 1 tbspn3. Salt – 1/4

WHAT GOES IN Fish-cleaned – 1/2 kgWhite wine – 50 mlPotato – 250 gmsOnion chopped – 50 gmsGreen chilly chopped – 10 gmsButter – 50 gmsSalt – 5 gmsPepper powder – 3 gmsCumin powder – 1/2 tspnLime juice

What goes in: Tuna slices(8 nos.)-600 gmsSalt-1tspnPepper powder-1/2 tspnRed wine-50 mlOil-30 ml Sauce: Black/brown grapes(blanched) -200 gmsGrape juice-200mlButter-30gmsSalt-1/2 tspnVinegar-10mlChat masala-1/2tspnGin-30 ml Salad: Lettuce leaves-200 gmsSprouted pulses-100 gmsLemon dressing-50 ml How to prepare: 1. Marinate fish with the given

“The fusion of juicy shrimps, crisp vegetables and the nutty sweetness of the sherry elevates this dish to another level. A spoonful will transport you to a lively tapas bar in Spain. (Or, if you so prefer, stretched