Thai Seafood Recipes

If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that marries beautifully with fish & seafood. The sauce is heated in a wok or deep frying pan, to which an assortment of seafood and nutritious vegetables are added, plus cubes of pineapple. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party!

INGREDIENTS

An assortment of fish & seafood - see my suggestion below recipe

2 whole kaffir lime leaves (available fresh or frozen at Asian grocers)

1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)

Stress free cooking

1 loaf Italian bread, sliced 1 / 2 inch on the diagonal
olive oil
2 cups onion, thinly sliced
2 garlic cloves, minced
6 portobello mushrooms, sliced 1 / 4 inch thick
Fine sea salt
Freshly ground pepper to taste
Crushed red pepper to taste (optional)
3 / 4 cup balsamic vinegar

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients:

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoons Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

Salmon with white bean mash

Ingredients:-

1 tablespoon olive oil

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon finely grated lemon rind

2 x 400g cans cannellini beans, rinsed, drained

1 tablespoon fresh lemon juice

1 cup fresh continental parsley leaves

1 small red onion, halved, thinly sliced

1 tablespoon salted baby capers, rinsed, drained

Olive oil spray

4 (about 125g each) skinless salmon fillets

Steamed green round beans, to serve

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Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannelloni beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.

Step 2

Combine the parsley, onion and capers in a small bowl.

Step 3

Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.

Step 4

Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.

Rasgulla recipe

Ingredients
Milk 1/2 litre
Flour(maida) 2 tbsp
Lemon juice 1/4 tbsp
Sugar 1 cup
Water 1 cup
Rose water essence 4-5 drops
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Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
Chenna dumplings will puff up. On cooling, add rose water essence.

Payes

Ingredients:-

Milk 1/4 litre
Sugar 3 tbsp
Green cardamom 3 pcs
Rice 100 gr
Water 4 tbsp
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Boil milk with sugar and cardamom until it turns thick.
Add boiled rice (not full boiled) to it. Heat it gently for a few minutes.
Add raisins if you like Serve it cold.

Patishapta bangali recipe

Ingredients:-

Grated coconut 1 cup

Sugar 1 1/4 cup

Maida(flour) 1 cup

Milk 1 1/2 cup

Cardamom powder 1 tbsp

Oil

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Make a dosa like batter using maida and milk.

In a wok, pour in the grated coconut and cardamom powder and cook.

When there is no moisture left add in the sugar and keep mixing constantly till all the sugar dissolves and the coconut feels slightly sticky.

Remove from fire and keep aside to cool. Now make tiny little pancakes (dosa) using the maida batter.

Cook lightly, then spread some coconut filling on the open dosa and make a roll.

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CHOLA DAL RECIPE

Ingredients 

Splitted bengal gram 1 cup

Turmeric powder 1/4 cup

Dry red chilies 2

Cloves 3

Cinnamon sticks 2

Cardamom powder 1/2 tbsp

Cumin seeds 1/2 tbsp

Ginger 1 inch

Green chilies 2

Oil 3 tbsp

Fresh coconut grated 1 tbsp

Sugar 

Salt to taste

Proucts : 

• Soak the split Bengal gram in water for one hour.
• Cook the dal in a pressure cooker, with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
• Heat oil in a pan, add cumin seeds and let them splutter.
• Add the red chilies, chopped green chilies and ginger. Fry for 2-3 minutes.
• Add the seasonings to the boiled dal and mix well. Cook for another 10 minutes.
• Garnish with fresh coconut and serve hot with rice.
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Bangali Labra Recipe

Ingredients :

Brinjals 100 gm
Pumpkin100 gm
Sweet potatoes100 gm
Raw banana1
Potatoes 2
Mustard oil 3 tbsp
Corainder seeds1 tbsp
Cumin seeds 1/2 tbsp
Fennel seeds 1/2 tbsp
Red chilies 5
Ginger 1 inch
Turmeric powder 1/4 tbsp
Sugar 1 tbsp
Ghee 1 tbsp
To be mixed together
Mustard seeds 1/4 tbsp
Cumin seeds 1/4 tbsp
Fenugreek seeds 1/4 tbsp
Black cumin seeds 1/4 tbsp
Fennel seeds 1/4 tbsp

 Products : 

• Cut the vegetables into medium size pieces.
• Powder the corainder, cumin and fennel seeds ,and red chillis finely.
• Heat oil, add the crushed ginger and fry lightly. Add the mixed spices called panch phoran and stir fry for a minute.
• Add vegetables, fry well, cover and cook for 10-15 minutes. Add turmeric powder, salt, and one cup of water.
• Simmer the flame and cook until vegetables are done.
• Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.
• Serve hot with rice.