How to make Seafood Medley -

A mixture of seafood cooked to perfection

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rawas (रावस), Crab

Cuisine : Fusion

Course : Main Course Seafood

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Seafood Medley

Seafood Medley Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Seafood Medley Recipe

  • Rawas

  • Crab 1

  • Crabs 1

  • Oil 4 tablespoons

  • Coriander seeds 1 tablespoon

  • Black peppercorns 2

  • Cloves 2

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Garlic 6-8 cloves

  • Dry red chilies 5-6

  • Onion sliced 1 medium

  • Scraped coconut 1/2 cup

  • Salt to taste

  • Lemon juice 1 tablespoon

  • For bombil Milli Fuille

  • Bombay duck (bombil) 4 medium

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Bhajnee flour 1/2 cup

  • Oil to deep fry

  • green thecha 2 tablespoons

  • red thecha 2 tablespoons

  • For kolambi bhaat

  • Shrimps,peeled 1 cup

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Tamarind pulp 2 teaspoons

  • Fresh coriander leaves chopped 1/2 cup

  • Garlic 15 cloves

  • Ginger 2 inch

  • Scraped coconut 4 tablespoons

  • Oil 3 tablespoons

Method

Step 1

Clean the crab and remove the claws of the crab. Remove the meat from the body of the crab and reserve it.

Step 2

Boil water and add the crab shell and claws. Remove and keep aside.

Step 3

To make the coconut masala, heat 2 tablespoons of oil in a non stick pan. Add coriander seeds, peppercorns, cloves, khus khus, garlic, red chillies and sauté for 2 minutes. Add the onions and continue to sauté till the onions turn light brown.

Step 4

Add the coconut and continue to sauté on low heat till the coconut turns brown taking care that it does not get burnt. Cool and grind to a very fine paste using ½ cup water. Remove from heat and cool it. Grind the mixture into a paste in a grinder.

Step 5

Add the coconut masala in a kadai and add the crab claws. Cook till the mixture turns dark brown. Remove and keep aside. Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig. Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully. To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone. Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess. Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside. Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it. To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes. Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed. Add this to the prawns and mix

Step 6

Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig.

Step 7

Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully.

Step 8

To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone.

Step 9

Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess.

Step 10

Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside.

Step 11

Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it.

Step 12

To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes.

Step 13

Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed.

Step 14

Add this to the prawns and mix

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.