Paella rice

2 cups rice

3 tbsp olive oil

1/4 cup onions

1 tsp garlic

2 bay leaves

1 tsp mixed herbs or dill

1 tbsp curry leaves optional

1/2 cup tomatoes

1/4 cup bell peppers

1/4 cup carrots

1/2 cup shrimp

1/2 cup squid

1/2 cup chicken

1/4 tsp turmeric

1/4 tsp pepper or chillie powder or paprika

1 tsp salt

1/4 tsp cumin ground optional

2 soup cubes or stock

1/4 tsp saffron

water

2 tbsp parsley

Wash and soak the rice for 15 minutes. Season the chicken and seafood separately with salt, pepper or chilli powder and turmeric leave aside for 15 minutes. Mix the saffron with a little hot water and leave aside.

Heat oil fry the chicken then the shrimp and squid till golden brown, remove and leave aside. Add oil if needed and saute onions, garlic, herbs, vegetables and rice for a few minutes. Add tomatoes and slightly fried meat and seafood, soup cubes and all the spices with the water about 1" above the rice cover and cook on low heat for 20 minutes. Don't mix the rice when it is cooking. Garnish with parsley and lemon wedges.

I use maggie soup cubes. Can add other vegetables like peas, seafood and sausages cut into small pieces as well. Add a little more saffron if it isn't yellow the rice as to be yellow.

Paella rice goes to regional recipes Brazil.

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Squid fry

1 cup squid cut into pieces

1 onion

1 tomato

1 tbsp curry leaves

1" cinnamon stick

1 cardamom

1 clove

1" pandan leaf

1 bay leaf

1/2 tsp garlic ginger paste

1/4 tsp turmeric

1/2 tsp salt

1/2 tsp chillie flakes

1/4 tsp chillie powder

1/2 tbsp coconut milk powder

2 tbsp water

oil

Marinate the squid with turmeric, 1/4 tsp salt, chillie powder and leave for about 1/2 hour. Fry till golden brown in high heat and leave aside.

Heat 1 tbsp oil add onions, spices then ginger garlic paste. Add tomatoes then the coconut milk powder mixed in water. Add the squid and mix with the spices cook for a few minutes.

Add more water if you like a little more gravy.

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Smelt fry

2 cups smelts or small fish cleaned

1 tbsp chillie powder

1/2 tbsp salt

1/4 tbsp turmeric

1 tbsp lemon juice

1/4 cup rice flour

Marinate the fish at least for 15 minutes, I marinated for an hour.

Lift the fish with a slotted spoon to ensure there is no water or lemon juice and toss with flour. Deep fry till golden brown. It should not be too crispy.

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Baked buns

2 cups flour
1 tbsp yeast

2 tbsp sugar

½ tsp salt

3 tbsp margarine

1/4 cup milk

1 egg

warm water

egg yolk brush before baking buns

Combine yeast and sugar with warm water, when the mixture froths add all the ingredients except the egg yolk and knead.

Leave the dough to double for at least 6 hours. Roll the dough, put filling and close. Brush egg yolk on top of each bun and place in

a greased baking dish about 2 inches apart. Bake at 350F for 20 minutes till golden brown. The bun will expand so put about 1 tbsp filling, if not there would only be a little bit of filling and more bread.

For fish filling

1 tin mackerel or any other fish

1 tbsp oil

1/4 tsp mustard seed

1/2 tsp curry leaves

1 onion

1 tsp garlic ginger paste

1/2 tsp chillie powder

1/4 tsp coriander powder

1/4 tsp garam masala

2 potatoes boiled mashed

1 tbsp MD chillie sauce optional

1/2 tsp salt

1 tsp lemon juice

Heat oil add mustard seeds, onion, curry leaves, ginger garlic paste, spices then the fish. Cook till the fish blends with the spices, add chillie sauce, potatoes, lemon juice and remove from heat. When cool fill the buns.

Sweet and spicy sambal filling

Put a tbsp of sweet and spicy onion sambal and half a boiled egg.

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Fried fish

3 slices kingfish cut into 2

3 tbsp oil

1/2 tbsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1 tbsp lemon juice

onion garnish

tomato garnish

coriander leaves garnish

Season kingfish with spices and lemon juice and leave it for at least 15 minutes

Heat oil and fry in a shallow pan on medium high heat till the fish is cooked inside and is golden brown. Keep moving the fish and flipping it without breaking.

Garnish onions, tomato and coriander leaves.

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Lobsters from the Maritime

Charlottetown, Prince Edward Island

Starter potato bun and butter

1 lb lobster boiled and served with melted butter

Accompanied with coleslaw, french fries and ketchup

lobster roll made with mayonnaise served with potato salad and coleslaw

Cows creamy famous PEI ice cream sold at Cavendish, PEI

Crab curry

5 frozen king crabs

Roast

2 tbsp scraped coconut

2 tbsp raw rice

1 tsp fenugreek seeds

Roast coconut, rice, fenugreek seeds without oil the and grind.

1 tbsp oil

1/2 cup onion

1 tsp garlic ginger paste

1 tbsp curry leaves

2 tbsp chillie powder

1 tbsp coriander powder

1/2 tsp turmeric

1/2 tsp tandoori powder optional

1/2 tsp garam masala

1 tsp salt

1 tbsp tamarind to pulp

2 cups water

1/4 cup of coconut milk

1/2 cup of frozen drumstick leaves

Mix all the spices and tamarind with the crab.

Heat oil add onions cook, then add ginger garlic paste and curry leaves. Add the crabs with water about 2 cups and cook in medium high heat covered for about 20 minutes.

Add the coconut milk and cook in low heat till the gravy thickens. Add the drumstick leaves and cook for few minutes. Serve hot as a side dish.

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Shrimp fry and spicy tarter sauce

This recipe is for spicy fish fingers, I used shrimp.

600 g seer fish cut into rectangle

1/4 tsp salt

1/4 tsp pepper

1/4 tsp lime

Batter

1 egg

1 tbsp water

1/4 tsp chillie powder

1/4 tsp salt

Breadcrumbs mixture

few curry leaves

1 green chillie

few coriander leaves

1 clove garlic

1 cup bread crumbs

1/4 tsp chillie powder

Season fish with salt, pepper and lime.

In a bowl, beat egg with water, salt and chillie powder.

In another dish cut the curry leaves, green chillie, coriander leaves, garlic very small and add to bread crumbs with salt and chillie powder.

Dip the fish in the batter then the bread crumbs mixture and fry till golden brown in high heat, if it is getting brown fast reduce the heat.

Spicy tarter sauce if needed

mayonnaise

capers

parsley

chillie powder

coriander leaves

green chillie

Crab cake

1 tin crab meat

1 egg

1 tsp ground mustard

1 tbsp onion

2 slices fresh bread lightly toasted

parsley

salt

pepper

dry breadcrumbs to coat

1 to 2 tbsp oil

Mix all the ingredients except the breadcrumbs. Make small portions, flatten it and then coat with breadcrumbs.

Heat the oil and fry till golden brown.

Crab cake can be served in a bun with tomato, salad leaf, ketchup, mayonnaise and margarine.

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Patties

Patties are a favourite snack, we like it with fish filling. I use patties moulds to make them, you can make them without a mould by rolling a circle put the filling then cover it into a semi-circle using a fork go around the edges.

2 cups flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 egg beaten with little water
1/2 cup margarine
oil to fry

Knead all the ingredients to make a firm dough, cover and leave in the refrigerator for 1/2 hour. Fill the rolled dough with filling and fry till golden brown in hot oil.

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Cutlets

A well loved savoury snack for tea time or any time :)

1 tin mackeral

2 boiled potatoes

1 tsp oil

1 tbsp onion

1/4 tsp garlic ginger paste optional

curry leaves

1/2 tsp salt

1 tsp lime or lemon juice

1/2 tsp chillie powder

1/4 tsp corriander powder

1/4 tsp garam masala

pinch turmeric

batter

1 egg

1 tbsp flour

2 to 3 tbsp water

bread crumbs

oil

Heat oil add onions, well chopped curry leaves, ginger garlic paste, fish pieces and the spices. Cook until the spices are blended. Add the potatoes, lemon juice and mash everything together and cook for a minute. Adjust seasoning. There is no water added so keep moving the ingredients with a spoon. Remove from heat and cool. Make balls any size I made 1 1/2" diameter balls. Leave aside to dip in the batter.

Beat flour, egg and water to make a pourable batter to dip the fish balls. Coat bread crumbs and deep fry in about 2 inches of oil till golden brown evenly in all sides.

Instead of using tinned fish I sometimes use

king fish or soft fish fillets without bones.

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Going Japanese

The presentation of Japanese cuisine is very pleasing to the eye, when I started to enjoy sushi from take-outs I learned and researched on sushi. It took several attempts to make the rice the way we enjoyed and to roll the sushi. Every time I make it we try using different ingredients to roll the sushi.

Sushi rice

1 cup sticky rice

4 tbsp rice vinegar

3 to 4 tbsp sugar

1/2 tsp salt

1 2/3 cup water

Wash the rice and make the rice with 1 2/3 cup water and salt in the rice cooker.

Heat rice vinegar and sugar until the sugar is dissolved add the hot mixture to the cooled rice and mix.

Ingredients to place inside the sushi

fish roe

imitation crab

avocado I prefer spreading it as a paste

carrots cut like a long thin stick

cucumbers discard the inner seeds and cut into thin sticks

roasted seaweed

To serve

wasabi

pickled ginger

soya sauce

Prepare the sushi mat with cling film all around it so there is no need to clean the rice that goes in between the mat.

Lay the roasted seaweed or nori the rough side up on a sushi mat and put about 3 tbsp rice and spread with a flat spoon or hands leave about 1" of the top of the seaweed without rice. It is easier to handle the sticky rice if hands are wet, so place a bowl of water to dip the hands and spread the rice.

Place ingredients that are thinly cut in the middle of the sushi and roll tight. Keep all the rolls aside. Then cut 1" rolls and serve with wasabi, pickled ginger and soya sauce.

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Fish curry

 King fish curry

2 king fish slices cut into cubes

3/4 tbsp chillie powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1/4 tsp tandoori powder or paprika for colour
1 tsp salt

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

curry leaves
pandan leaf

1 onion

1 tsp ginger garlic paste

1 tomato

1 tbsp tamarind pulp

1/4 cup thick coconut milk optional

water

Heat the oil, add the mustard seeds and fenugreek seeds. Add chopped onion, ginger garlic paste, curry leaves and chopped tomato. Add the spices and cook until the mixture is soft, place the fish on top of the spices. Add the tamarind pulp and enough water to cover the fish. Do not add too much water. Cook the fish covered on medium low for about 20 minutes until the gravy thickens. 

This recipe is featured on dish name starts with F.

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