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Great Tastes - Pineapple Crab

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  From Ruby's Kitchen Crab in Pineapple Crab in pineapple served with corn pulao, salad and chutney Recipe & Method of Preparation Ingredients for Crab (dressed) -500 g Onion Paste -  2 tbsp Garlic paste - 1 tbsp Ginger Paste - 1 tbsp Green Chilli paste(deseeded) 6 pcs Tomato paste ( deseeded ) 3 tbsp Coriander 1 tsp, Cumin 1/2 tsp, Fennel 1 tsp, cloves 1 tsp, black pepper 1 tsp, sesame seed 1 tsp. (All spices to be dry roasted and powdered) Grated coconut 4 tbsp ( ground to powder form ), Basil leaves 2  tbsp              Cooking method Crabs to be thoroughly washed and then mixed with turmeric and salt. Sauté the onions and garlic ginger paste using 2 tbsp oil in a kadai till the onions turn light brown. Next, place the crabs in for frying. After about 5 min pour the dry roasted masala and coconut tomato paste. Keep frying till it dries. Add salt to taste. This process should be carried out in low flame. Meanwhile, slit the pineap...
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FRIED SARDINE - More on 'GREAT TASTES'

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From Ruby’s Kitchen


SARDINE FRY
Ingredients
Fish – 2 whole pcs (medium size)
Ginger Paste – 1 tsp
Onion Paste – 1 tbsp
Black Pepper(crushed) – 1 tbsp
Olive Oil – 1.5 tbsp
Parsley (finely chopped) – 1 tbsp
Salt – 1.5 tbsp
Vinegar - 1 tbsp
Lemon – 2 pcs
Besan – half tsp
Capsicum, tomato, cauliflower, beans - all chopped into tiny cubes

Method of Preparation.
Clean fish and keep it soaked for about one hour in vinegar, lemon juice (two medium sized fresh lemons) and 1 tablespoon salt. After that wash the fish thoroughly and then dry it with towel napkin. Marinate the fish with onion paste, ginger paste, salt and parsley, preferably for about two hours. Once marinated, apply a thin layer of Besan coating on the entire fish. Then place the fish in one table spoon oil on a frying pan, cover it with a lid and let it fry in low flame for, say 10 minutes,. Next, flip the fish to the other side, apply half teaspoon black pepper and continue the frying process for 10 minutes. After that turn the fish again, apply rest of the black pepper on the the exposed side, raise the flame, place all vegetables in the frying pan and fry each side of the fish for two minutes. Try to keep the pan covered with lid when frying takes place. Pour rest of the lemon juice once the frying is over, and your fried sardine is ready. Bon appétit!

Cheesy Variation

Cover the fried fish with one tablespoon of grated Parmesan cheese and a sprinkle of crushed black pepper. Place the lid for one minute to allow the cheese to melt over the fish. Serve the dish with toast. Bon Appétit!


The Process Pics
















 Photographer : Arundhati Sengupta (Recipe & photographs are from her Kitchen Diary)

      





India 3, Pratapaditya Rd, Sahanagar, Kalighat, Kolkata, West Bengal 700026, India

Comments

Authentic Food Quest said…
loves sardines! looks delicious, a great recipe for this summer
7 July 2021 at 17:02
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