| Home |
| Events |
| Sponsors |
| Food Market |
| Restaurants |
| About the Festival |
| Chefs |
| News |
| Friends of Festival |
| Education Trust |
|
International Food Market:
Celebrity chefs
Demonstrations
Food events
more...
|
|
 |
|
|
| |
|
|
| SUNDAY |
THIS IS A PULAO MADE AFTER MAKING PLAIN PULAO AND THEN ADDING SEAFOOD. THE PULAO NEEDS TO USE A LIGHT FISH STOCK WHEN COOKING FOR OPTIMUM TASTE. AGAIN THIS IS SOMETHING WHICH CAN BE FINISHED AT THE LAST MINUTE IF ALL THE MISE EN PLACE OR PRE-PREPARATION IS KEPT READY. THE VEGETABLES WHICH FORM THE BASE CAN BE SAUTEED AND KEPT READY. THE SEAFOOD CAN BE MARINATTED IN A LITTLE TURMERIC POWDER & LIME JUICE.
PULAO - Make one batch of plain pulao as per pulao recipe using half water and half fish stock
SLICED ONION - One and a half medium or one large
GREEN CHILLI - One large shredded
GINGER - One inch piece peeled and cut into fine strips
GARLIC - Six to eight cloves crushed
GREEN PEPPER - Half a medium capsicum cut into thin strips
TOMATO - Two, medium sized seeded and cut into strips
FRESH CORIANDER - Two tablespoons finely chopped
OIL - Two tablespoons
SCALLOPS OR CLAMS - Two large scallops sliced or fifteen to twenty clams
SQUID RINGS - Of one or two small squids. Also use tentacles
PRAWNS - Ten to twelve, medium sized like the black tigers.
FIRM WHITE FISH - Monkfish is best take a three-inch piece of tail fillet and cut it into small dices.
CURRY LEAVES - Five to six.
CORIANDER POWDER - ½ Teaspoon
CUMIN POWDER - ½ Teaspoon
SALT - To taste
LEMON JUICE - One teaspoon
METHOD
•Take a large fry pan or casserole and add the oil. Saute the garlic until a light golden brown. A wok if available is ideal provided your cooker could sustain a high heat for a wok.
• Add the ginger & chilli, the green pepper and lastly the onions.
•Saute until the onions turn opaque and limp
•Add the curry leaves and coriander and cumin powders. If you like add a pinch of turmeric or a few hairs of saffron.
•Turn the heat on high and saute the seafood. Sauté for a maximum of three minutes on high so that you do not overcook the seafood.
•Add the tomatoes. If the pan is small you may need more time, therefore it may be wise to cook in a casserole, as it may be the most ideal way, unless you have a wok.
•Add the pulao the fresh coriander, lemon juice and check salt.
•Your pulao is now ready for serving.
•Serve with plain curry adopted from the recipe for Goan Fish or Prawn curry without the fish or prawns, or use the Saurac recipe.
•You could use olive oil if you like, as many Goans would do.
•The idea to cook seafood well without spoiling it is to do so on a very high flame or heat. Also you must not add all of it at one go if you feel that the flame will let you down.
If using monkfish you can add that in first and then the shellfish etc. try not to agitate the pan too much unless it is a wok where you have to toss naturally.
|
| Serves 6-7 |
|
|
|
|
|
