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4 great sea food recipes you must try
September 12, 2018 | 2:58 PM
by Oneza Tabish
 
Sharelines

Oman has always had a long and storied history with the sea. Fish is a staple diet for many of the communities here in the Sultanate. Our culinary expert brings you these four lip smacking sea food recipes to try next time.



Masala Fish Curry

Ingredients



• 500g King fish fillets

• 1 cup onion, chopped



• 3cm ginger

• 4 pods garlic crushed

• 4 dry red chillies

• 3 green chillies

• 4 tablespoons mustard oil

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon fenugreek seeds

• 1/2 teaspoon cumin seeds

• 1 teaspoon garam masala powder

• 1/2 teaspoon turmeric powder

• Salt to taste

•Juice of 1 small lemon

• Coriander leaves to garnish

Preparation

Cut fish into slices. Wash well. Apply some turmeric powder and salt to fish and wash again to remove any foul odour. Grind onion with ginger, garlic, 3 red chillies, and green chillies to a paste. Heat oil in a wok. Add one dry red chilli, mustard, fenugreek and cumin seeds. When they are fragrant and splutter, add the ground paste, garam masala powder and sauté well. Add the fish slices and sauté lightly. Add turmeric and season with salt. Add a dash of lime juice. Add about 1 cup of water and let it simmer till the fish is cooked and the gravy is thick. Garnish with coriander leaves.



Easy Baked Salmon

Ingredients

• 1 kg salmon fillet

• 2 tablespoons butter melted

• 1 lemon

• Salt & pepper

Topping or crumb mix

• 3/4 cup Panko bread crumbs

• 3 cloves garlic minced

• 2 tablespoons fresh parsley minced

• Zest from one lemon

• 2 tablespoons Parmesan cheese shredded

Preparation

Preheat oven to 220 degrees Celsius. Combine all ingredients in a small bowl. Line a pan with foil and grease. Place salmon on the pan and brush with melted butter. Season with salt and pepper and squeeze 1/2 of the lemon over top. Sprinkle crumb mixture over salmon. Bake uncovered 13-17 minutes or until salmon flakes easily and is cooked.



Prawn Cocktail

Ingredients

• 1 cup mayonnaise

• 4 tablespoons double cream

• 2 tablespoons tomato ketchup

• 1 teaspoon Tabasco

• Juice of 1 small lemon

• 500g pre-cooked prawns frozen (shell removed and deveined)

• 1 medium lettuce, washed and shredded

• 1/2 teaspoon cayenne pepper

Preparation

In a small bowl, mix together the mayonnaise, double cream and ketchup. Add the Tabasco, then stir in the lemon juice until well combined. Season to taste. After thawing for an hour stir in the prawns, reserving 4 to garnish. Divide the shredded lettuce between 4 glasses. Top with the prawn cocktail mixture and garnish each with a prawn and cayenne pepper sprinkles.



Patra Ni Machi

Ingredients

• 3 whole pomfrets — cut in steak style

• Salt, to taste

• 1/2 teaspoon turmeric powder

• Banana leaves, as required

For chutney

• 1 coconut, grated

• 1 large bunch of coriander

• 4-5 green chillies

• 6-8 garlic cloves

• 1 teaspoon cumin seeds

• 1 tablespoon sugar

• Juice of 1 small lemon

• 1 large bunch of mint

Preparation

Rub each slice of fish with a little salt and the turmeric and set aside whilst you proceed with the chutney. Grind the coconut with all the remaining chutney ingredients in a food processor to a thick paste, adding a little more water if necessary. Coat each slice of fish with the coconut chutney on either side. Remove the stems on the banana leaves and trim the sides. Cut them into squares big enough to wrap each fish piece. Wrap each piece of coated fish in a piece of banana leaf. Tie with string or wrap firmly, keeping the folded side at the bottom to prevent the chutney from coming out. Place the fish in a steamer over a pan of simmering water, cover and steam for 20 minutes until the fish is cooked. Transfer to serving plates and remove the string if tied. The fish is served in the banana leaf.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’



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