Rosemary Salmon with Spinach Fettuccine in Lemon Crab Sauce

Hubby's Love for Seafood and Tight Weekday evenings always drag me to cook Fish Dinners.

Healthy, Tasty, Quick fix, Happy Husband ! BINGO 

I always love to make some Light and Tasty sides with the Seafood, to make it filling and an appetizing meal!

Fresh Basil in The Patio and  Spinach Garlic Fettuccine (From the Farmer's Market) had set the theme to Italian, even before Fish was bought! Enjoy the recipe.

This recipe Serves 2-3.

Total Cooking Time 20 mins.

Ingredients:

Fish Entrée

Salmon Fillet

Fresh Rosemary

Minced Garlic (2 Cloves)

Salt Pepper 

Lemon Juice

Pasta

Spinach Garlic Fettuccine (You can use any Regular/Whole Grain Linguine/Fettuccine)

Lemon (1 Small)

Lemon Zest (1/2 Spoon)

Minced Garlic (2 Cloves)

Finely Chopped Fresh Basil (1/2 Cup)

Parmesan Cheese (1/2 Cup)

Red Bell Pepper - Finely chopped - 1 Small

Onion  - Finely Chopped - 1/2

Diced Crab ( Can use Baby Shrimp/Any White Fish)

Olive Oil

Salt

Black Pepper (Freshly Ground Preferred)

Procedure:

Rosemary Salmon:

1. Marinate Fish Fillet in lemon juice. Sprinkle pinch of Salt and Black pepper on Both Sides. Spread Chopped Rosemary and Garlic on both the sides. Let it sit for 6-8 mins.

2. On a heated Non-Stick skillet, add few drops of Olive Oil and Pan-sear salmon on both sides for 2-3 mins, until Cooked (Peach Color).

3. Rosemary Salmon is ready to serve.

Lemon Crab Sauce:

1. To a Large Pot of Boiling Water. Add 1 spoon of Olive Oil, Salt (1/2 Spoon) and Pasta.

2. Boil Pasta on High until Al-dente (Nearly 6-8 mins). Drain and Keep Aside.

3. Add Olive Oil to heated sauce pan, add Minced garlic. Cook for a minute on low. Add diced onions, diced crab, diced red bell pepper. Cook for couple of minutes until crab is cooked.

4. Add Lemon Juice, Lemon Zest, Chopped Basil, Parmesan Cheese, Salt and Black Pepper.

5. Add 1/2 cup of Pasta Stock into the sauce and cook for 1-2 mins on High.

6. Lightly Toss the boiled Pasta/Fettuccine into the sauce.

Serve Salmon Fillet with Spinach fettuccine in Lemon Crab Sauce.

Delicious Weekday Dinner is Ready :)

Minty Crab Curry!

After spending hours watching Food Network yesterday afternoon, I was all geared up for a great evening feast. I was really impressed by Rachel Ray's “Special DATE Meal" - Chicken Marsala, Rosemary Pasta, Drunken berry devil cake and Wine. On the way back from evening walk(highly needed), i decided to stop at nearest "Wine and Spirits" to check out cooking Marsala's. While my body was walking along the park, my brain was running all over the kitchen. My next stop was Grocery Store, to pick some fresh rosemary, Portabello and Shiitake Mushrooms. As, i stopped at the meat section to pick up Chicken cutlets for Marsala's, a tray of fresh boneless crab caught my eye!

I decide to leave it and move on.

Flashback!!
A 6 months old conversation with three friends - S,D and V at Red Lobster(State College) came back to me:

Me: I love these Crab Cakes! I never knew they could be so good. Yumm!!!
(This was my first time with crab meat)

D: Wow! Truly Amazing.

S: Loving it! Babe! Can you pass that stuffed flounder?

V: I think it is Okay! I love crab curry they make it back in India. It is so much more flavorful.

Me: Seriously?
(Totally unaware of presence of Indian crab stuff - being a Delhi Girl)

D: Dont tell me, you never had it?

Me: Umm! Noo.

All of them: You have to try it!

Me: hmm
(Back working on the Crab Cakes - I just love them!)

I went back to the meat aisle and picked the crabs up. As i walk the aisles to pick other house needfuls, i start working on my crab curry (over the crab cakes). The blame goes to my indian taste buds!!
I go back and forth each aisle, as i prepare my recipe."Confused" if i wanted a coastal red curry or a north-indian version. After few conflicts with myself, I decide on a mint based semi-coastal curry!
After 2 hours of running in park and store, I walked home with 4 huge bags of grocery.

Menu was changed - Minty Crab Curry with Steamed Rice, followed by Haagen Daaz -Mango Ice-Cream. To get a true crab taste, i decided to keep whole spices out of the way and just work with herbs.

(Though Rachel Ray's date meal was truly amazing and I wait to cook that soon.)

Minty Crab Curry - Succulent pieces of Crab in Mint and creamy Coconut curry. Mild and truly flavorful !

Preparation Time: 15 Mins
Cooking Time: 25 Mins
Eating Time: Couple of Minutes for me :)

Ingredients:

1.5 Lbs Crab Meat(Boneless and Cut)
1 Big Onion - Sliced
Garlic Cloves- 4-5
Ginger- I medium size peice
Green Chili - 2 Big ( I picked up Serrano Peppers)
Coconut Milk - 150 ml
Fresh Cilantro - A small bunch
Fresh Mint - 6-7 sprigs (1 small cup Mint Leaves)/ Can use dried mint leaves too!
Salt
Coriander Powder - 1 tbsp

Prepare:
Paste one- Grind or Finely chop garlic,ginger and green chili.
Paste two- Grind or crush mint and coriander leaves.

Procedure:
1. In heated pan, add cooking oil and paste one.Stir fry on medium heat 3-4 mins. Add sliced onion. Fry till golden brown. Add the paste two and fry for few minutes, stirring continuously.

2. Add coconut milk to the pan. Add salt and coriander powder. Add crab pieces to the pan. Cook till crab is soft and tender. Cook approximately 15 mins.



Garnish with Mint leaves and Slit Green Chili.

Serve with Steamed Rice and Onion-Tomato Salad.

Enjoy my very own - Minty Crab Curry, while i go on another food hike.

Shrimp Briyani!

Shrimp Briyani!

Shrimp Briyani or Prawn Pulao. I was introduced to this seafood and its delicacies by my friends at university. Being a Briyani fan, I loved this one too. It is easier and faster to cook than other meat briyani's.

Serving Tip: Onion Lemon Salad, Raita and Coriander Chutney. No Curries please!

Preparation Time: 10 Mins
Cooking Time: 40 Mins

Ingredients:

20-30 Medium Size Shrimp
2 Small Onion Sliced
3-4 Green Chillies Chopped
2-3 Spoons Ginger Garlic Paste
3 Garlic Cloves Sliced
2-3 Bay Leaves
3 Cloves
2 Cardamom
3-4 Black Pepper Corns
1/2 tbsp Jeera
2 Cups Basmati Rice
Cooking Oil
1 tbsp Coriander Powder
1tbsp turmeric Powder
1 tbsp Red Chili Powder
3 tbsp Lemon Juice
Briyani Masala - 1-2 tbsp (MDH/Kitchen King/Shaan/Any good Brand)

Optional: Deep fry one small sliced onion until crispy. Put it on a kitchen towel and dry. You can also buy French Fried Onions Box from Grocery Stores(Ready to Use and Cheap).

Procedure:

1. Wash, de-vein and de-tail the shrimps. Marinate Shrimp with salt, turmeric Powder, Red Chili Powder and 2 tbsp Lemon Juice. Set this aside.

2. In a pan. heat 2 tbsp oil. Add jeera, Bay leaves, whole spices. Fry for a 1 minute until roasted and fragrant. Add green chili, chopped garlic and sliced onions. Fry till onions are translucent and pink.

3. Add the Shrimp Marinade to the Pan. Cook on a medium flame for 5-7 mins or until shrimps are done. Add Briyani masala, left lemon juice and salt to taste. Soak Rice in water for 7-8 mins.

4. Now add soaked rice, double the water and shrimp into a pan or rice cooker.
If cooking in pan, cook on low flame for best result. You can cover the pan, once water starts boiling.

Granish Briyani with fresh coriander and serve with Raita.
Optional: Granish with Fried Onion's for best result.