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Seafood RasamSeafood Rasam

Chef

:Chef Ishi Neogi, Laidback Waters, New Delhi

Recipe Servings

:6

Recipe Cook Time

:1 Hour
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Clams, mussels, squids, prawns and fish cooked with lentil puree, tamarind pulp and masalas to make an exquisite tasting seafood rasam.

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Ingredients

  • 1/2 cup diced fish (any white fish)

    2 baby octopus

    1/2 cup shrimps

    1/2 cup clam

    1/2 cup clam shells

    1/2 cup squids tubes

    1/2 cup mussel meat

    1/2 cup cleaned and diced prawns

    1/2 cup yellow clam meat

    2 whole red chillies

    1/2 tsp mustard seeds

    1/2 tsp fenugreek seeds

    7-8 curry leaves

    3 cloves, garlic crushed

    1 inch ginger, pounded lightly

    2 diced onions

    2 diced tomatoes

    1 tsp turmeric

    1 tsp red chilli powder

    1 1/2 tsp Madras curry powder

    1 tsp asafoetida (heeng)

    4 cups lentil puree

    1 cup prawn stock

    1 tsp tamarind pulp

    3 tsp oil

    Salt to taste

Method

To make the tempering, heat oil in a pan and add whole red chillies.

Put mustard seeds, fenugreek seeds, curry leaves, crushed garlic, ginger, onions and tomatoes.

Mix well and then add the seafood.

Add turmeric, red chilli powder, Madras curry powder and asafoetida.

Pour in lentil puree and prawn stock.

Add tamarind pulp, give one boil and serve.

Key Ingredients: Fish, Shrimp, Prawns, Curry Leaves, Tomato, Tamarind, Squids, Red Chilli, Mustard Seeds, Fenugreek Seeds, Garlic, Ginger, Onion, Turmeric, Asafoetida, Salt, Vegetable Oil


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