Posts tagged ‘fish’

Seafood Chowder

Quick MealToddler FoodParty FoodParallel ProcessingLunch Box MealKid FriendlyFamily Meal

Here is a recipe for Seafood Chowder that will make for a very filling one pot meal.

Kind of food: Main course/ Appetizer/Soup
How long: 20 – 30min
Makes: 2-3quarts
Pots and Pans: One stock pot

1 Lb Shrimp (uncooked)
1 Lb Tuna
1 Lb Orange Roughy
1 Lb Salmon
1 Lb Scallops
1 medium Onion
1 Tbsp garlic crushed
2 large cans of fat free chicken broth
1 Stalk Bok choy
1 Pint heavy cream
1 Pint evaporated milk
Salt and pepper according to requirement
1 tsp Paul Prudhommes Cajun Spice
1 stalk celery
2 Lbs red potatoes peeled & cubed into small pieces

How to make:
Cut fish fillets in 1-1/2 inch cubes. Saute onion, and celery in fat until tender. Do not brown them. Add broth, bok choy, potatoes and seasonings. Cover and simmer until potatoes are tender (about 10 minutes). Add fish and other seafood and simmer about 5-10 minutes. Add undiluted evaporated milk and cream. Heat gently to blend flavors and do not boil.  Boiling chowder may curdle it.  Adjust seasoning.  This chowder can be thickened using corn starch if desired.

Serving Tips: Sea food chowder can be served with ciabatta bread/french baguette.  It can be served in bread bowl for a very fancy appeal.

How to make a bread bowl: Warm up a Kaiser roll or any bread roll that is at least 10″ in diameter in a microwave for 10 seconds or in a oven covered with foil to make it soft.  Using a sharp knife make an incision one inch from the outer edge and atleast one inch deep.  Follow this incision and draw it into a circle one inch deep. Tear open the inner circle that you drew with the knife and scoop out as much bread you want to create a deep bowl.

Ingredients credits: Steve Callahan


July 7, 2009 at 7:49 pm Leave a comment

From the chef’s pantry – Episode 1 (Chettinad Cuisine)`

MTS was very fortunate to experience the culinary delights whipped up by Sue chef Kumar and assistant chef Senthil at the Temple bay beach resort in Chennai, India. An interesting interview with these chefs provided for various tips, recipes and tricks of the trade secrets to whip up efficient North Indian, South Indian, Chettinnad and Indo-Chinese  recipes. This four week series is sure to be a delight for MTS readers.

(L-R) Sue Chef Mr. Kumar and Chef Mr. Senthil

(L-R) Sue Chef Mr. Kumar and Chef Mr. Senthil

From the chef’s pantry – Episode 1

Chettinad cuisine – from the heart of Karaikudi (Tamilnadu) to readers across the world
The ever glamorous, aromatic spicy food from the south parts of Tamilnadu, India is an element of mystery to many home cooks. MTS aims to bring out the secrets involved in creating wonderful Chettinad curries through this post. Both Sue chef Kumar and chef Senthil at Temple Bay resorts, acknowledged that the secret to a good Chettinad curry lies in the making of the Chettinad masala. The mercantile contacts  with Burma (and the far east) combined with the natural availability of spices in this otherwise dry region of India probably gave birth to this flavorful cuisine. Chef Kumar insisted that this masala be cooked in the lowest heat setting possible which would allow the spices to roast adequately without getting burnt.  Well, the  science behind this art is simple. Most aromatic spices (such as the ones used in this recipe) have fat soluble essential oils that can be extracted in high heat.  So when these spices are roasted slowly with coconut oil (which has high boiling point  and density (heavy)) the aromatic oils from the spices ooze out and dissolve in the coconut oil due to their solubility in fat.  The coconut oil is now flavored with the aroma of a mixture of various spices.  This aroma is imparted to all the veggies and/or meat cooked in it.   The patience required for this recipe sure fetches great results. Once the masala is done it can be stored in the refrigerator for up to 3 days. MTS has provided its readers tips on bulk preparation of this classical Chettinad masala. After all, mealtime success is all about efficiency.

Chettinadu masala:
List of ingredients and procedure credits: Chefs at Temple bay
Proportions by MTS
1 tsp coconut oil*
1/3 cup grated coconut*
2 Nos red chili peppers*
1 Tbsp coriander seeds*
½” piece ginger (crushed to pieces using mortar or blender)
2  pods garlic (crushed to pieces using mortar or blender)
1” piece cinnamon*
1 green cardamom*
12 nos. cloves*
1″ kalpasi* (also known as Black Stone Flower or Dagad Phool)
½ of star anise *
1 Tbsp fennel seeds*
2 Tbsp black pepper corns
1 bay leaf*
1/2 nutmeg*(also called as mace or javithri)
1 marathi moggu*
1 Tbsp cumin seeds *
1 sprig curry leaves*
* Spices are available in Indian grocery stores

How to make: Roast all the above mentioned ingredients in extreme low heat with coconut oil for 15 minutes and grind to a fine paste with just enough water.

MTS tip to make a big batch of Chettinad masala:
Avoid the coconut, ginger and garlic and roast just the spices and grind it to a fine powder. This powder can be stored airtight in the freezer. At the time of usage saute coconut,  ginger and garlic in 1/2 tsp of coconut oil, grind and add it to the ground  chettinad masala powder.  Use the same ratios  mentioned above for bulk preparation.

MTS recipe for chicken chettinad (chettinad fish curry/ vegeterian chettinad potato masala):
2 Tbsp gingelly oil (seasame oil)
2 cups finely chopped scallions or red onions
2 green chillies slit in the center but not cut into halves
1.5 cups freshly ground tomatoes
2 Tbsp finely chopped garlic
1 sprig curry leaves (leaves removed)
1 tsp turmeric powder
2 tsp chilly powder
3 tsp corriander powder
1 Lb chicken or fish or potato
1 cup water

Chettinad fish curry

How to make:
Warm up the gingelly oil in medium low heat. Once the oil is warm add onions and a pinch of salt (to fasten the cooking process). Once the onions are translucent add garlic, curry leaves and green chillies. Cook this for 1-2 minutes until the garlic is cooked. Then add the tomatoes, chilly powder, salt, coriander powder and turmeric powder. Cook this mixture until the tomatoes are cooked and oil begins to ooze from the sides. Now add the chicken or fish or potatoes. When the chicken or fish or potatoes are half cooked add the ground Chettinad masala. Check and adjust for salt. Add 1 cup of water to get a gravy and simmer for 10 minutes until the chicken or fish or potatoes are cooked.

Note: Add the Chettinad masala little by little and check for spice.  Remember you can always add more, removing spice would be impossible.

Make it Fast, Fun, and Facile! – Sri

March 16, 2009 at 2:00 am 4 comments

Cilantro lime grilled fish (with vegeterian option)

Quick MealToddler FoodParty FoodLunch Box MealKid FriendlyFamily Meal

Cilantro blended with ginger, garlic, lime juice and green chili pepper (jalapeno or similar) makes a healthy and flavorful marinade for fish fillets, mushrooms and more.  A light white fish like tilapia,  sole works wonderful for this recipe.  This recipe can easily tailored to vegetarians with portobello mushroom. This pan fried fish recipe when cooked in a non-stick or cast iron pan comes out like it was deep fried in oil, when in reality 1 Tsp of oil goes a long way for this recipe.

Coucous and Cilantro fish

Type of Food: Main dish/snack
Makes: 2 servings
Pots and pans: Blender, cast iron or non-stick griddle

1 lime juiced or 2 Tbsp lime juice
2 cups fresh cilantro
1 jalapeno pepper (or 1/2 if you prefer it mild)
3 pods of garlic
2″ inch piece of ginger
Substitute: 2 Tbsp of ginger and garlic paste
Salt as per taste
2 fillets of fish (Tilapia or any light white fish)
Substitute 2 portobello mushroom caps
2 Tbsp corn starch
1 tsp cooking oil (olive or vegetable)
2-4 lemon wedges for garnish

How to make
Marinate the fish with 1 tsp of lemon juice and salt for 10 minutes.  Grind to a smooth paste in a blender cilantro, jalapeno pepper, garlic, ginger and lime juice.  The key to smooth grinding is to make sure there is some liquid around the belnder blades.  So begin with lime juice in the blender. Drain the 1st marindae (salt+ lemon juice) off the fish and apply the ground paste evenly all over the fish.  Let it marinate for 15 minutes to 30 minutes in the refrigerator. Add corn starch  to the marinated fish to absorb the watery content oozed out of the fish.  This procedure will make the marinade thick and provide a nice crust on the fish. Heat a nonstick pan or a cast iron pan with 1 tsp oil.  Place the fish gently on the pan.  DO NOT MOVE it for at least one minute.  After 2 minutes turn the fish to cook on the other side.  Because of a bright green marinade this fish recipe does not have to turn brown in color, rather a slight tint of brown will suffice. Serve with a simple yet fun couscous recipe.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
You could always tweak the proportion of marinade ingredients to make it less sour, more garlicy or more spicy.

Serving ideas
This recipe can be serve on a bed of rice, with couscous, or with tortilla to make fish tacos with shredded lettuce and diced tomatoes.

February 9, 2009 at 12:00 am Leave a comment

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