Food brings people together; and starters, even more so! They’re true blue conversation starters when family or friends gather to share a bite and plenty of stories.
We bring to you today some of the best seafood starters for the Indian palette!
- For the Marinade
- 1 cup plain yoghurt
- 2 tablespoons chopped fresh coriander
- 2 tablespoons tomato paste
- 1 tablespoon minced ginger
- 1 tablespoon lemon juice
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon red chilli powder
- 2 cloves garlic, minced
- A pinch of salt and pepper
- For the Skewers
- One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each(Click here to buy salmon now!)
- 1 small orange pepper, cut into 16 equal pieces
- 1 small red pepper, cut into 16 equal pieces
- Vegetable oil, for the grill
- A pinch of salt
- Lemon wedges, for serving
For the marinade: Whisk the yoghurt, coriander, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
Serve with lemon wedges.
Crab and Coconut Samosas
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 2cm ginger finely grated
- 2 tsp green or red chillies, finely chopped
- 1 tsp ground turmeric
- 200g fresh crab meat, flaked (Click here to buy fresh crab now!)
- 100g fresh grated coconut
- Salt, to season
- 1 small bunch of fresh coriander, finely chopped
- 1 lime, zested
- 24 strips of samosa pastry
- 50ml water
- 115g plain flour
- Vegetable oil for deep frying
Heat one tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger, stirring often, for one to two minutes, until fragrant.
Add the crab meat, salt, chillies, lime zest and coriander mixing well, and cook for a further two to three minutes.
Mix together the water and flour to make a flour paste.
Fold a pastry sheet over to make a strip. Place a portion of the crab mixture in one corner of the pastry strip and fold the pastry over into a triangle. Fold the triangle along the strip, sealing the edges with the flour paste.
Repeat the process making 24 samosas in total.
Heat the oil for deep-frying in a deep fat-fryer or wok until hot. To test if the oil is hot enough, drop a small piece of bread into the oil – if it sizzles immediately and starts to change colour after a few seconds, it’s ready. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.
- For the pakoras
- 120g chickpea flour
- 1 tbsp garam masala
- 1 tsp paprika ( Chilli Powder or flakes)
- 3g fenugreek leaves ( Also called Kasoori methi)
- Pinch of salt and freshly ground pepper
- 60g natural yoghurt ( Fresh Curd)
- 60ml water
- 4 tbsp grapeseed oil (Use olive oil )
- 1 (230g) salmon fillet, cut into 5cm pieces (Click here to buy now!)
Serves: 6 to 8 pakoras
For the pakoras:
1) Put the flour, garam masala, red chilli powder, fenugreek, salt and pepper into a bowl and whisk to combine. Add the yoghurt and water and mix well to make a smooth batter, the consistency of pancake batter.
2) Heat a large non-stick skillet over a medium-high heat and add the oil. When it is hot begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry until they are golden on all sides and the fish is cooked through, about 3 minutes. Serve with peach chutney.
- For the sauce
- 3 tbsp ghee
- 1 black cardamom pod, crushed
- 1 large onion, finely sliced
- 1 tbsp grated ginger
- 1 tsp turmeric
- 2 tsp ground cumin (Jeera)
- 1 tsp chilli powder
- 1 tsp garam masala
- 6 tomatoes, (Grind it to a paste)
- Pinch of saffron threads steeped in 1 tbsp hot milk
- 8 tbsp yogurt whisked with 2 tbsp water
- For the fish
- 240ml whole milk
- 4-6 green cardamom pods, lightly crushed
- 1 black cardamom pod
- 1 tsp turmeric
- 1 tsp ground cumin
- 500g catla (Indian carp) fillets, rinsed and patted dry(Buy Catla Fish from here)
- 1 large potato, cooked and diced
- 1 onion, roughly chopped
- 1 tsp root ginger roughly chopped
- 1 large green chilli
- 2-3 tbsp chopped coriander leaves, plus more to serve
- 1 tsp roasted cumin seeds, coarsely crushed
- 2 tbsp flaked almonds, toasted, plus more to serve (optional)
- 1 tbsp gram flour
- Freshly ground black pepper
- 1 egg, beaten
- Vegetable oil, to deep-fry
For the sauce, heat the ghee in a heavy-based saucepan over a medium heat. Add the cardamom and onion and cook until the onion turns a pale gold. Now add the ginger and stir-fry for a few seconds, then add the turmeric, cumin, chilli powder and garam masala and continue to stir-fry for a few minutes, allowing the ghee to separate. If the mixture starts to stick to the pan, add a dash of water and continue to stir-fry for a few more seconds. Add the tomatoes, the saffron and its milk and salt to taste, then stir and simmer for a couple more minutes. Gradually add the yogurt and simmer for a further three to four minutes. Squeeze out the seeds from the cardamom pod and discard the husk. Pour the sauce into a blender and liquidise until smooth.
Now, for the fish, bring the milk, cardamom pods, turmeric and ground cumin to the boil in a heavy-based pan. Poach the fish fillets in this for three minutes on either side, drain, discarding the milk, and transfer to a mixing bowl. Leave to cool. Now remove the cardamom pods and add the potato.<‘p>
Blend the onion, ginger and green chilli with 1 tbsp of water to a smooth paste in a liquidiser. Add this to the fish mixture along with all the other ingredients except the oil. Knead well together and form into balls, each the size of a ping-pong ball. (If the mixture is sticky, moisten your hands with water before forming the koftas.)
Heat the oil for deep-frying in a deep, heavy-based pan or wok until it begins to sizzle. Reduce the heat and drop the fish balls into the oil a few at a time, turning them frequently and frying to an even golden brown. Drain on kitchen paper.
Put the koftas into a dish and pour the reheated sauce over. Sprinkle with coriander and almonds and serve.
- 1 Whole Fish(Click here to buy now!)
- 4 Egg Whites (beaten)
- Bread Crumbs (to coat)
- ¼ tsp Turmeric Powder
- 1 tsp Pepper Powder
- 1 tsp Lemon Juice
- 1 Onion (chopped)
- 1 Green Chilly (chopped)
- Few Curry Leaves (chopped)
- Small piece of Ginger (chopped)
- 1 Potato
- Oil (for frying)
- Salt (to taste)
- Pour ½ glass of water, along with turmeric, pepper, salt, and lemon juice in a large pan. Bring to a boil.
- Add the fish and cook until fork tender.
- Combine onion, green chilly, curry leaves, ginger, and salt in a bowl. Mix well.
- Take potatoes with salted water in a pan and boil until tender. Peel the potatoes and keep aside.
- Separate the flesh from the fish and mix with potatoes and onion mixture.
- Shape the mixture into thick rolls.
- Dip them in egg whites and roll into bread crumbs.
- Heat oil in a pan and deep fry the rolls until golden brown.
- Serve hot.
So go on and get the party started with these delectable seafood starters!