Home / Recipes / ALLEPEY SEA FOOD STEW

Ingredients


  • Sea bass, or other firm white fish, cut into inch-long cube.
  • Cooked lobster.
  • Tiger prawns cleaned and peeled.
  • Clams, mussels, or oysters or all three
  • For Gravy coconut oil
  • For Gravy curry leaves
  • For Gravy onion chopped
  • For Gravy tomato, chopped
  • For Gravy garlic, chopped
  • For Gravy ginger chopped
  • For Gravy slit green chilly
  • For Gravy coconut milk
  • For Gravy peppercorn
  • For Gravy turmeric powder
  • For Gravy red chili powder
  • For Gravy coriander powder
  • For Gravy salt
  • For Gravy salt and pepper to taste
  • 100gm
  • 1 large
  • 3no
  • 150gm
  • 50ml
  • 20gm
  • 100gm
  • 50gm
  • 20gm
  • 20gm
  • 3 no
  • 50ml
  • 15gm
  • 15gm
  • 15gm
  • 15gm
  • 15gm

Methods


  • Steam clams, mussels, oysters in a small amount of water until they just open. Strain and Set aside.
  • If using lobster, cut the tail in pieces and reserve the body and legs for making stock.
  • In a deep pan add coconut oil. Put chop ginger, garlic and onion and sauté it well. Till onions lose their rawness. Once this is done add turmeric, red chilli, and coriander powder and sauté till your masala is cooked. Add tomatoes and cook it for another 10minutes.check for seasoning
  • Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed crab, clams and shrimp. Heat just until shrimp is cooked (just 2-3 minutes, until they are bright pink). Add coconut milk and cook for another 5 minutes on slow flame. Do not overcook.
  • Serve in large bowls, shells included along with crispy garlic and fresh coriander naan.
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