Yum August 2014 ~ Fish and Seafood Recipes Worldwide

All about fish and seafood recipes, life and anything in between.

Sunday, August 31, 2014

Spicy Seafood Curry #SeafoodRecipesWorldwide

Spicy Seafood Curry #SeafoodRecipesWorldwide

Cooking curry meal should be delicately cook until the end. This is a seafood recipe wherein you can use any fresh seafood catch. For spiciness, adjust the quantity of chiles according to your taste.


• 1 pound shrimps, crabs, fish
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 6 cloves
• 8 cardamom pods
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 tablespoon vegetable oil or clarified butter
• 2 medium onion, 1 chopped fine and 1 sliced
• 2 garlic cloves, minced
• 2-3 small fresh chiles, such as serrano or Thai, or any chile will do, chopped
• 2 tablespoons fresh ginger, minced
• 1 14-ounce can of coconut milk
• 1/4 cup grated coconut (fresh, if possible)
• 1 heaping tablespoon tamarind paste
• Salt
• 1/2 cup chopped cilantro


1. Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, and cumin.

2. Saute the chopped onion and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and ginger and cook for another 2 minutes, stirring occasionally.

3. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.

4. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.

5. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed
6. Mix in the crab and cook until just heated, maybe 2-3 minutes. Stir in the cilantro and serve over rice.

7. Serves 4 persons.

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Saturday, August 30, 2014

Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide

Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide


1 large milkfish, scaled and gutted
2 cloves garlic, minced
1 medium onion, minced
2 tablespoons butter, plus more for greasing pan
2 cups fresh breadcrumbs
2 eggs, beaten lightly
1/4 teaspoon dried thyme
1 cup condensed
cream of mushroom soup
1/4 teaspoon ground black pepper

For the gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream
1 teaspoon Dijon mustard
nutmeg, salt, and pepper, to taste


1 Preheat oven to 350°F.

2 Boil milkfish in salted water until cooked, about 10 to 15 minutes; let cool. Remove skin and bones; shred flesh into flakes to make a total of 2 cups.

3 In a small frying pan, sauté garlic and onions in butter let cool.

4 In a large bowl, mix flaked milkfish, garlic, onions, and the rest of the ingredients. Pour mixture into a greased 4x8-inch loaf pan and bake for 20 to 25 minutes or until set. Let cool.

5 While baking, make the gravy: In a saucepan, melt butter. Add flour and cook for 30 seconds or until light brown. Add chicken stock gradually while whisking continuously to avoid lumps from forming. Let mixture simmer for 5 minutes.

6 Add cream and mustard and mix well. Season to taste with nutmeg, salt, and pepper.

7 Slice cooled fish loaf and serve with gravy.

8 Makes 8 servings