Tag: Seafood

Moroccan Inspired Seafood Tagine

Published on by The Domesticated Ms Hemsworth2 Comments

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A Tagine is a fancy cooking pot that has a conical shaped lid. You pop the lid onto the top of your “fancy ass casserole” and the steam goes up into the cone and circulates back down and cooks the food till its lovely and tender. Yeah – Of Course I own one, and yes Ive used it several times – but guess what ? This can be made in any heavy based pan and tastes amazing. AND is very filling and a great way to get your FISH proteins into you.

INGREDIENTS: ( Serves 2 – 4 depending on levels of greediness)

8 Large Peeled De-veined and Clean Green Prawns

2 White Fish Fillets ( I used Dory – sorry)

200 g Calamari Rings ( Or One Clean Calamari Tube cut into rings)

2 Tablespoons Cumin Powder

1 Large Heaped Teaspoon Crushed Garlic

50ml Onion Infused Olive Oil

1 Onion Sliced into Rings

1 Tin Ardmona Rich and Thick Tomatoes

At Least a Bunch of Coriander.

METHOD:

Marinate your seafood in … 1 Tablespoon of the Cumin Powder, All the Garlic, The Olive Oil and Half the Coriander. ( DO this in the morning and sit in the fridge all day)

Sauté your onion in a little more olive oil and then pop in the tin of tomatoes. Add the other tablespoon Cumin powder and stir well , Bring to boil and reduce a little.

Pop your seafood on the top and give a gentle mix in – when back on boil turn off heat and plonk lid onto the cooking vessel.

It can sit here and wait in Winter for a while – and when you’re ready to serve pop it lid off into a 180 degree oven for 25-30 minutes.

Serve with loads more coriander  ( and if you’re so inclined and a bread eater – Im not) A lovely bit of toasted turkish bread drizzled with garlic olive oil.

This ones finger licking good and oh so simple!

ENJOY!

 

Sri Lankan Seafood Curry (Serves 2)

Published on by The Domesticated Ms HemsworthLeave a comment

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This one is a firm favourite in this household and could be replicated without Your Inspiration at Home Sri Lankan Curry mix with a mixture of Malaysian Fish Curry Powder, chilli, turmeric and coriander powder. But – if you can access the Your Inspiration At Home mix – it makes life simple and tasty. And the products are all free from nasty and lovely.

You can buy this spice here , along with the French Provincial Herbs I also use often and the Chilli Con Carne Spice I used in the Mexican Pulled Chicken the other day. These are amazing spices to have in your collection and add oomph without the nasty to any meal.

Now I realise that this is an awfully big pot of seafood curry in the picture – but I made this on Good Friday this year and – well it fed a few people. The recipe bellow is a serve for 2.

INGREDIENTS:

500 g Marinara Mix ( I find Coles Deli do this best)

6 Extra Large Green Prawns

1 Large Tablespoon Your Inspiration at Home Sri Lankan Curry Blend (here)

1 Tablespoon Coconut Oil

1 Tablespoon Garlic Infused Olive Oil

1 Tin Ayam Coconut Cream ( Or a Good Thick Coconut Cream)

1 Heaped Teaspoon Tamarind Paste

1 Tablespoon Fish Sauce

1 Tablespoon Pure Maple Syrup or Raw Runny Honey

1/2 Bunch Chopped Corriander

1 Chopped long Red Chilli ( Optional)

Fresh Lime Cheeks and extra coriander to serve.

 

METHOD:

Melt Oils in a heavy based pan – add Curry Spices and fry until fragrant

(If you want to experiment use Babas Fish Curry Powder – 1 Tablespoon – at Asian Grocers, 1 Teaspoon Turmeric, 1 Teaspoon Coriander, 1 Teaspoon Chilli Flakes, 1/2 Teaspoon Onion Powder, 1/2 Teaspoon Garlic Powder – Id rather have it made and in my cupboard by YIAH)

Add  your coconut cream and bring to a simmer – add fish sauce, tamarind and maple or honey ( which ever you are using) Bring to simmer.

Dump your Marinara Mix and Prawns into the simmering sauce. Mix well. Pop a lid on your pan and gently simmer for 8-10 Minutes or until the seafood is cooked through.

You can add more coconut cream and serve as a laksa style soup with bean shoots or serve with a small portion of steamed brown rice.

Don’t forget to turn off the heat and sprinkle liberally with your chopped coriander.

Have chilli, lime and extra coriander on the table.