How to make Seafood Medley - A mixture of seafood cooked to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rawas (रावस), Crab
Cuisine : Fusion
Course : Main Course Seafood
Seafood Medley Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Seafood Medley checkout Fish With Pear Chutney, Coconut Rawas, Baked Fish, Sea Food Stew With Burnt Chillies And Saffron . You can also find more Main Course Seafood recipes like Fish Paturi, Prawn Masala, Sorshe Bata Ilish, Karwari Coconut Prawn Dry.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Seafood Medley Recipe
Rawas
Crab 1
Crabs 1
Oil 4 tablespoons
Coriander seeds 1 tablespoon
Black peppercorns 2
Cloves 2
Poppy seeds (khuskhus/posto) 1 teaspoon
Garlic 6-8 cloves
Dry red chilies 5-6
Onion sliced 1 medium
Scraped coconut 1/2 cup
Salt to taste
Lemon juice 1 tablespoon
For bombil Milli Fuille
Bombay duck (bombil) 4 medium
Salt to taste
Turmeric powder 1 teaspoon
Bhajnee flour 1/2 cup
Oil to deep fry
green thecha 2 tablespoons
red thecha 2 tablespoons
For kolambi bhaat
Shrimps,peeled 1 cup
Red chilli powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Tamarind pulp 2 teaspoons
Fresh coriander leaves chopped 1/2 cup
Garlic 15 cloves
Ginger 2 inch
Scraped coconut 4 tablespoons
Oil 3 tablespoons
Method
Step 1
Clean the crab and remove the claws of the crab. Remove the meat from the body of the crab and reserve it.
Step 2
Boil water and add the crab shell and claws. Remove and keep aside.
Step 3
To make the coconut masala, heat 2 tablespoons of oil in a non stick pan. Add coriander seeds, peppercorns, cloves, khus khus, garlic, red chillies and sauté for 2 minutes. Add the onions and continue to sauté till the onions turn light brown.
Step 4
Add the coconut and continue to sauté on low heat till the coconut turns brown taking care that it does not get burnt. Cool and grind to a very fine paste using ½ cup water. Remove from heat and cool it. Grind the mixture into a paste in a grinder.
Step 5
Add the coconut masala in a kadai and add the crab claws. Cook till the mixture turns dark brown. Remove and keep aside. Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig. Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully. To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone. Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess. Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside. Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it. To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes. Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed. Add this to the prawns and mix
Step 6
Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig.
Step 7
Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully.
Step 8
To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone.
Step 9
Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess.
Step 10
Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside.
Step 11
Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it.
Step 12
To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes.
Step 13
Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed.
Step 14
Add this to the prawns and mix
