Fish Caldine or Caldinho

Watch step-by-step videoFishCaldine_H2

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I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.

Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Fish Caldine or Caldinho

Ingredients

  • Masala
  • 1 tsp each cumin, coriander and poppy seeds
  • 2 red Kashmiri chillies, deseeded
  • 2 cloves of garlic
  • 1 tsp turmeric
  • Small ball of tamarind
  • 1 cup fresh grated coconut
  • 1/2 chopped onion
  • Grind all the above together with a little water
  • 1/2 chopped onion
  • 4 green chillies slit in half
  • 1 tsp chopped ginger
  • 1 chopped tomato
  • 1 can(400 ml) of coconut milk
  • salt to taste
  • 10 okra slit in half
  • 1 lb Tilapia filets cut in cubes

Instructions

  1. Heat some oil and sauté the onions, green chillies and ginger.
  2. Add the tomatoes and cook.
  3. Add the spice paste and sauté
  4. Add a cup of water to the blender and add to the paste.
  5. Add salt to taste.
  6. Add the coconut milk and bring to a boil.
  7. Add the okra, cover and cook for a few minutes till tender.
  8. Slide the fish in, cover and cook.
  9. Serve with rice.
https://kravingsfoodadventures.com/fish-caldine-or-caldinho/

Shrimp & Tuna Ceviche

Watch my step-by-step video instructions

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NYE is around the corner and we’re all thinking about what to wear to look our elegant and glitzy best. I also decided to collab with some YouTubers from around the world to make something delicious and elegant to serve at an elegant soiree. I didn’t have to think too hard – an elegant Ceviche immediately stuck out.
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A couple of years ago we visited the Riu Palace in Costa Rica. They were kind enough to allow me to film with their Executive Chef Rudolfo Garcia. Prior to this, I would have been scared to tackle raw fish and seafood, but Chef Rudolfo made it look so easy. I decided to make this myself and top it with the most gorgeous Tobiko flying fish roe I had been eyeing at my local specialty food store. Ceviche can be served family style, but dressed up, makes a gorgeous and elegant hors d’oeuvre.

Shrimp & Tuna Ceviche

Ingredients

  • 5 oz Tuna steak
  • 5 oz Tiger Shrimp shelled and deveined
  • Citrus juice - 1 Orange, 1 Lemon and 2 Limes
  • Salt to taste
  • 1/2 red onion finely diced
  • 1/2 Avocado diced
  • 2 tbsps fresh chopped Coriander
  • Splash of Habanero sauce
  • Slices of Cherry tomatoes
  • Tobiko flying fish roe

Instructions

  1. Squeeze all the citrus juice
  2. Dice and soak the onion in water and drain
  3. Dice the Tuna steak and shrimp so they are the same size and add to a bowl
  4. Add the citrus juice and some salt and leave it for 10 mins to get a head start on the cure
  5. Add the Onion, Avocado, Coriander and Habanero sauce and mix well
  6. Cover with cling film and leave in the fridge for 1 hour to cure
  7. Serve in a Chinese spoon and garnish with a slice of Cherry tomato and some flying fish roe
https://kravingsfoodadventures.com/shrimp-tuna-ceviche/

Pistachio Pesto on Tilapa with Red Pepper

View my step by step video

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I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.

Pistachio Pesto on Tilapa with Red Pepper

Ingredients

  • 4 – 8 filets of Tilapia or any fish of your choice
  • 1/2 cup shelled and unsalted Pistachios
  • Juice of one Lime
  • 2 tbsps Olive Oil
  • 1 tsp coarse salt
  • 1 cup Coriander or Cilantro
  • 1/4 cup water
  • 1 red pepper cut in strips
  • 1/4 cup Feta cheese

Instructions

  1. Grind the Pistachios and then add the Lime and Olive Oil
  2. Add the Coriander and salt and as much water as needed to grind to a paste
  3. Salt the Tilapia and lay it over some red Pepper strips that has just been roasting in the oven for 15 minutes
  4. Sprinkle the Feta cheese over the fish
  5. Spread the pesto over the fish and bake for 30 – 40 minutes
https://kravingsfoodadventures.com/pistachio-pesto-on-tilapa-with-red-pepper/

 

Smoked Salmon Pinwheels

Watch my step by step video

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When I’m entertaining I like to have a couple of easy make ahead apps that look amazing. These Smoked Salmon Pinwheels are elegant and beautiful and will earn you some fabulous comments. Most Salmon Pinwheels I’ve seen and made before are scraps of Smoked Salmon laid over cream cheese and rolled tightly in bread to make a log which is then sliced. My version is going to push it just a little bit further by making little Salmon rosettes out or strips of Salmon to decorate the pinwheels. My younger son was introduced to Smoked Salmon a few years ago and is such a fan that he hangs around the kitchen like a cat waiting for scraps. I always buy extra for him 🙂 SalmonPinwheels_H2

The bread I’m using comes pre sliced horizontally. This is a great product from Loblaws that caters to the Italian community to make something called Tramezzino a popular Italian sandwich. It’s also perfect for my pinwheels and I also use it to make Smogastorta, a Swedish sandwich cake. Before this product was in market, I would order a loaf from the bakery and ask them to slice it horizontally for me and remove the crust myself.

Smoked Salmon Pinwheels

Ingredients

  • 150 gms Smoked Salmon
  • 4 slices bread sliced horizontally
  • 4 oz Cream Cheese
  • 2 tbsps chopped Parsley
  • Parsley leaves to decorate
  • Caviar to decorate

Instructions

  1. Make about 15 Salmon rosettes by rolling up ribbon shapes of Salmon and keep aside
  2. Roughly chop about a 1/2 cup of the smoked Salmon remnant pieces
  3. Add the chopped Salmon to the cheese together with the Parsley
  4. Spread over the bread and roll and cover tightly with cling wrap
  5. Leave to set in the fridge for 1 hr to overnight
  6. Uncover and slice
  7. Add a small dollop of the leftover cheese mixture, add the rosette, two parsley leaves and a small dollop of caviar to each slice and serve
https://kravingsfoodadventures.com/smoked-salmon-pinwheels/

Chilli Shrimp & Paneer Wonton

Click here for my step by step video

ChilliShrimpPaneerWontonChilli Shrimp & Paneer wontons are a a perfect app for any party. Tiny pieces of Shrimp and Paneer are tossed in spring onions and chilli paste to make a spectacular filling for these crispy treats. What’s great about this recipe is that these can be made ahead and frozen and deep fried when you need them. It’s best prepared fresh, but if you’re planning to freeze them, line them up on a baking sheet so they are not touching each other before you freeze them, once frozen you can add them to a freezer safe bag.

Chilli Shrimp & Paneer Wonton

Ingredients

  • 8 oz cleaned and deveined Shrimp
  • 6 oz Paneer cut in small cubes
  • 4 Spring onions finely chopped
  • 2 tbsps Chilli Garlic paste or Sambal Oelek
  • Salt
  • Wonton Skins
  • Flour paste

Instructions

  1. Finely chop the Spring Onions, followed by the raw Shrimp
  2. Chop the Paneer into small cubes
  3. In a wok heat some oil and sauté the Spring Onions followed by the Shrimp and cook it till the Shrimp turns pink
  4. Add the Chilli paste, some salt and finally the paneer and leave aside to cool
  5. Spread a little flour paste on 2 sides of the Wonton skins and add some filling in the middle
  6. Seal into a V shape and then add a bit more Flour paste on one edge and bring the two edges together
  7. Fry in hot oil
https://kravingsfoodadventures.com/chilli-shrimp-paneer-wonton/

Jhinga Makhni – Shrimp cooked in a buttery curried gravy

View my step-by-step video

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Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com.  This base gravy is so delicious that you can use this to also make fish, crab or even chicken.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.

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Jhinga Makhni – Shrimp cooked in a buttery curried gravy

Ingredients

  • 1 stick butter (1/2 cup)
  • 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies (cleaned and deseeded)
  • 3 green Chillies
  • 1Ž2 a cup of raw Cashews
  • 1 tbsp. of ginger and garlic paste
  • 4 diced red tomatoes
  • Salt to taste
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves(Kasuri Methi)
  • 1/4 cup heavy cream

Instructions

  1. Heat the butter in an open pressure cooker
  2. Add the whole spices
  3. Add the onions and cook till somewhat golden brown
  4. Add the red Chillies
  5. Add the green Chillies
  6. Add the ginger and garlic paste and the tomatoes
  7. Add salt to taste
  8. Cover and pressure cook for about 10 mins
  9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
  10. Strain a few times into a sauté pan adding some water as needed
  11. Heat the gravy and add the shrimp, cover and cook till done
  12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream
https://kravingsfoodadventures.com/jhinga-makhni-shrimp-cooked-in-a-buttery-curried-gravy/

Chilli Garlic Grilled Lobsters

View my step by step video

ChilliGarlicGrilledLobster_HMy friend just delivered a box of gorgeous Lobsters fresh of the boat and into a packed box all the way from beautiful Halifax, Nova Scotia right into the Kravings Kitchen. What I didn’t realize  was that these gorgeous creatures are live and that I would  have to kill or ‘dispatch’ them, before I respectfully slather them in a chilli garlic compound butter and cook it on my grill. This recipe is credited to Gordon Ramsay and I’ve taken it and given it my Kravings twist!

These lobsters are the star of the show but I’m going to pair it with a fabulous Bloody Mary Linguine.

In this recipe I will make a  compound butter, that is ridiculously easy to prepare and a great way to store ingredients to pack flavour in any recipes. See video for how to make and store a compound butter.

There’s a couple of ways to prepare lobsters –  cook it in a pot of boiling water, steam it or grill. To maximize the flavour There are a couple of ways to kill or dispatch these lobsters in a humane way – one is to stick them in your freezer for 15 minutes so they freeze instantly and the other way is to insert your knife quickly just below and between their eyes. I have to admit, I’ve never killed a live Lobster and I was quite frankly terrified to have to do it – you can just boil these for 10 mins and then grill them, but I wanted to grill them raw to maximize flavor.

If you want to watch how to dispatch a Lobster, click here. I want to caution you that the footage  is pretty graphic – it was as painful to me as it was to the poor Lobster.

Using a sharp knife, insert your sharp knife at the center and cut straight through outwards and repeat the same process towards the end of the tail. Smother it in some Chilli and garlic butter. You may notice that it’s a bit tricky to add butter because the flesh of the lobster is very moist. When grilling, don’t add your losters to the grill if it’s on a very high setting, the butter will drip quickly and deposit a lot of soot on your Lobster meat, instead, heat your grill and then turn the flame down and slowly cook the lobster for about – 10- 15 mins.

Chilli Garlic Grilled Lobsters

Ingredients

  • 2 Lobsters sliced horizontally
  • 1 stick (1/2 cup salted butter)
  • 4 Red chillies
  • 6 cloves garlic
  • Parsley for garnish

Instructions

  1. Slice the chillies and garlic and pound it in a mortar with a pestle or use a food processor and pulse it
  2. Fold this into the butter
  3. Prepare your Lobsters(see video for instructions)
  4. Slather your Lobsters with butter
  5. Heat your grill, turn it down and then grill the Lobsters for 10 - 15 mins till cooked
  6. Baste the Losters with additional butter
  7. Garnish with Parsley
https://kravingsfoodadventures.com/chilli-garlic-grilled-lobsters/

Lobster and Mushroom Risotto

View my step by step video

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I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.

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IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.

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Lobster and Mushroom Risotto

Ingredients

  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste

Instructions

  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar
https://kravingsfoodadventures.com/lobster-and-mushroom-risotto/

Prawn Masala

 View my step-by-step video instructions

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As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

PrawnMasala_H2This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala/

Crab and Parsley Garlic Bread

Watch my step by step video

CrabParsleyGarlicBread_HNTLast year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
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You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here
Crab and Parsley Garlic Bread

Ingredients

  • Ingredients
  • Baguette sliced horizontally
  • 1 stick (1/2 cup salted butter) at room temperature
  • 2 tsps roasted garlic butter
  • Parsley
  • 1 cup grated cheese – Peccorino, Parmesan, Gruyere or Cheddar
  • 1/2 cup crab meat

Instructions

  1. Process
  2. Fold the garlic and parsley in with the butter
  3. Slather the bread with the flavoured butter
  4. Add crab meat
  5. Add cheese
  6. Bake in a 350 degree oven till the cheese is bubbly
https://kravingsfoodadventures.com/crab-and-parsley-garlic-bread/