Seafood

200 g elbow macaroni, boiled 225 g canned tuna fish, drained 100 ml mayonnaise (recipe page 115) 1 medium onion, finely chopped 1 medium capsicum, finely chopped 1 medium pimento, finely chopped ½ tsp salt 300 ml cream of mushroom soup can or pkt, or celery soup 100 ml milk 125 g strong cheddar cheese, […]

1 kg salmon fillets juice of 1 lemon 250 g mushrooms 1 small onion 2 tbsp butter or margarine 2 tbsp bread crumbs 2 eggs 225 ml sour cream (recipe page 115) salt, pepper Preheat oven to gas mark 4/180° C. Wash and dry salmon fillets and cut into four rectangles. Sprinkle with lemon juice.

½ kg pomphret (whole) 1 tsp chilli powder 125 ml soy sauce oil for deep frying salt to taste Keep fish whole and cut diamond shape incisions on both sides. Marinate fish in soya sauce, salt and chilli powder for at least two hours, turning it every 15 minutes. Heat enough oil in wide frying

½ kg fresh salmon 100 g rice (soak for a few minutes) 400 ml hot water 2 medium onions, chopped ½ tsp salt 2-3 cloves garlic 1 tsp prepared mustard ½ tsp paprika or chilli powder 100 g cheddar cheese, grated 2 tsp parsley, chopped 3 eggs, beaten 1 bay leaf white sauce (recipe on

1 kg fresh prawns, shelled and deveined 1 tsp cumin seed powder 2 tsp chilli powder 1 tsp salt 4-5 tbsp oil 3 medium onions, ground 5 green chillies, ground 1 bunch fresh coriander, ground 1 tsp garlic paste 4-5 tomatoes, pureed 2 stalks curry patta 2 tbsp instant coconut powder Heat the oil and

1 kg sole fish fillets 2 tbsp tomato ketchup 1 tbsp cheddar cheese, grated White Sauce (recipe page 115) Green Chutney (grind to a paste): ½ bunch fresh coriander 6 long green chillies salt to taste Grease a rectangular baking dish. Wash and dry fish thoroughly. Blot out water by wrapping fish in a clean

11 large prawns (reserve shells for stock) ½ kg broccoli, trimmed and washed 50 g spring onions, roughly chopped 1 tsp fresh ginger, chopped 2-3 tomatoes, skinned and thinly sliced 1 tbsp parsley, chopped a squeeze of lemon juice 1 tbsp onion, finely chopped 1-2 cloves garlic, peeled and chopped few sprigs of parsley 225

½ kg prawns or shrimps, raw 1-2 medium onions, sliced ½ tsp turmeric 1½ tsp chilli powder 1 tsp garlic paste 3 medium tomatoes 250 g turai/sponge gourd 3 tbsp oil salt to taste Heat oil in pan, fry sliced onions and prawns together over medium heat. When onions are transparent add garlic, turmeric, chilli

100 g lemon or lime jelly crystals 250 ml hot water 250 ml cold water 185-200 g canned tuna fish, drained and flaked or fresh tuna, boiled 1½ tsp salt 1 medium onion, finely chopped Dissolve jelly crystals in 250 ml hot water. Then add the cold water and refrigerate for 20 minutes. Whisk the

1 kg bombal/bombay duck (10-12 pieces) 3 tsp chilli powder 2 tsp garlic, ground 1 tsp cumin seed powder 3/4 tsp turmeric 2 tbsp wheat flour 1 pkt potato wafers 1 lemon, sliced salt to taste Mix the chilli powder, garlic, cumin seed powder, turmeric and salt and marinate the fish in it for half