Grilled Oyster Kebab

  • Servings: 4-6
  • Difficulty: hard
  • Print

Charred grilled oysters with spicy garlic butter sauce.

02420 -24 whole fresh oysters
4 tbsp unsalted butter, softened
¼ tsp ground black pepper
2 cloves of garlic, crushed
1 tbsp fresh parsley, very finely chopped
½ hot pepper sauce
1 tbsp lemon juice
3-4 tbsp Parmesan cheese, finely grated (optional)
Salt to taste


Preheat grill to high (otherwise oysters will not get hot enough to pop open the shells).

(Tip: To check if the oysters are fresh, tap each oyster gently on a work surface to make sure they close their shells when tapped. Throw any oysters that don’t close)

Heat a small sauce pan. Add butter and garlic. Then whisk in ground black pepper, parsley, hot pepper sauce, lemon juice and salt to taste. Remove pan from the heat and keep aside. (Parmesan cheese can also be added to the sauce)

Set the oysters on the grate with flat side up to hold in the juices. Cover the Grill and cook until oyster shells open or slightly open (about 4-5 minutes) and oysters are opaque. Do not delay in removing them from the grill to retain their juices.

Pry off top shells with an oven mitt, remove top shell using oyster shucking knife.

Arrange oysters on the grill and spoon some butter sauce over each oyster. Cover the grill for about 2-3 minutes until butter is melted and oysters are hot.

Serve immediately.

Pomfret Fish in Banana Leaves

  • Servings: 2
  • Difficulty: easy
  • Print

Traditional Kerala style fish baked/steamed in banana leaves with spicy masala.

021For marinate:
2 whole small cleaned Pomfret
2 tbsp Ginger garlic paste
1 ½ tsp Black pepper powder
1 tsp Cumin Powder (jeera)
1 tsp Turmeric powder
4 tbsp Lemon juice
1 tsp Chilli powder 

For thick paste/masala:
1 tsp Mustard seeds
2-3 springs Curry leaves
1 cup finely chopped red onions
½ cup Coconut milk
2 nos Green chillies
2 finely chopped/grated Tomato
1 tsp Coriander powder
¼ tsp Garam Masala 

Fresh lemon slices
Salt
Coconut oil (vegetable oil can be used as well)


Make a few slits on pomfret with sharp knife. (For this recipe pomfret fish with bone is preferred)

(Tip: If pomfret is unavailable, substitute with any other white flesh fish)

Prepare the marinade mixture with Ginger Garlic paste, Black pepper powder, Turmeric powder, Lemon juice, Chilli powder, Lemon juice and salt to taste until a uniform paste is formed.

Apply this paste into the slits and all over the pomfret fish. Refrigerate the marinated fish for 3-4 hours. This fish can be cooked in two ways,

Method one: (quick and easy without masala)

Wrap the marinated pomfret fish in banana leaves with lemon slices inside and secure with toothpick.

Add little oil in a non-stick pan and cook wrapped fish for about 8-10 minutes, flip the fish over and cook for another 5- 10 mins on the other side.

After the fish is cooked, unwrap it and serves it with lemon and rice.

Method two: (with masala/thick paste to add more flavour)

In a pan, heat oil and slightly fry fish until it turns golden brown on both sides. Do not cook fully. Keep this fish aside.

Now in the same pan heat some more oil, add curry leaves, mustard seeds, green chillies and onions. Cook until onions turn golden brown.

Add coriander powder, garam masala, any leftover marinade and tomatoes. Cook for 2-3 minutes.

Add thick coconut milk and salt to the paste/masala and sauté until the masala turns into thick paste.

Apply all this masala over the fried fish (just coat it).

Wrap the fish in banana leaves with lemon slices inside and secure with toothpick.

Bake this fish in the oven for about 15-20minutes at 350ºF or steam it for 20 minutes.

Serve with lemon and fresh leafy salad.

Minced Prawn Lemongrass Skewers

  • Servings: 4
  • Difficulty: medium
  • Print

Fresh prawn meat barbequed on lemon grass skewers.

019500 gms prawns (peeled, cleaned, minced)
2 tbsp spring onions, finely chopped
2 clove of garlic, crushed
A pinch of kaffir lemon leaf chopped
¼ tsp white pepper powder
1 red chilli, deseeded and finely chopped
1 tbsp fresh coriander/cilantro, finely chopped
1 tsp fish sauce
Olive oil/vegetable oil for basting and grilling
Salt to taste (add only if necessary because fish sauce is already salty)
10-12 lemon grass stalks, cleaned and cut into 2 ½ inches (will be used as skewers)

For Dipping Sauce
Mix light soy sauce, fish sauce, rice wine vinegar, honey/brown sugar, finely chopped red chilli, chopped cucumber and coriander.


Mix spring onions, kaffir lemon leaf, crushed garlic, white pepper powder, chopped red chilli, fresh coriander and fish sauce in a large non-metallic bowl. Add minced prawns and mix well until the mixture just comes together.

(Tip: Even egg white (beaten lightly) can be added to bind the mixture without making it too wet)

Divide mixture into equal parts. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk and set aside.

Wet hands and shape prawn mixture around lemon grass skewer in the middle.

Preheat grill on high for five minutes or use griddle pan. Brush the grill with some olive oil. Arrange skewers on the grill/ pan.  Cook for 5-8 minutes until cooked through and slightly browned.

Serve with dipping sauce.