Posts Tagged ‘Fish’

Prawn Cocktail


Woah. What a few weeks it has been. Maryam finished school, I went to London, came back at the start of Ramadan and in between all that, I’ve been shooting images for various projects non stop. And loving it! It’s been a dream come true to collaborate with so many creative forces.

But today I wanted to tell you about my trip to London. My beautiful London. It was my first trip without the kids. My first without a camera attached to my neck (so no London photos!). My first time to attend Food Blogger Connect. My first time walking the sunny streets of London on foot, eating the best local strawberries and visiting offbeat London flea markets. A holiday where I didn’t have a care in the world, for the first time.

My first time in London where the sun showed its wrath all week. The first time I didn’t use an umbrella. That first moment when you meet someone at FBC that you have been chatting away with for eons over Twitter. So many firsts and so unexpected. What a beautiful week.

It was also my first time visiting Brixton, a part of town I had never frequented in my 7 years of living there. And what a find for both me and the lovely Simone. It was packed with off beat restaurants and the whole vibe of the place struck such a chord. I wish I had more time to explore. To eat the luscious food. I’ll surely be visiting again. 

And this prawn cocktail. Well, it was a first for me. Not to eat but to make myself at home. One of those meals you think is hard to cook but really, comes together in minutes. So cool and refreshing. Wouldn’t have been out place eating this packed in a picnic box under a tree in Hyde Park. 

I already have plans to visit again. Roll on October! You can find the recipe for my watermelon and feta salad and more in the June issue of Spinneys Food or online.
Prawn Cocktail


Ingredients:
16 tiger prawns, shell removed and deveined
125 ml mayonnaise
2 tbsp ketchup
splash of tabasco
1 tsp paprika
2 tbsp lemon juice
2 tsp lemon zest
salt to taste
8 romaine hearts
1 tbsp chopped coriander 

lemon wedges to serve 

Directions:
Bring a large pot of water to boil. Put the prawns into the boiling water and when it begins to boil again, drain the prawns. Set aside and cool. In a bowl, mix together the rest of the ingredients and season with salt. To serve, place two romaine hearts in a bowl. Place four prawns on top and drizzle with the sauce. Sprinkle with chopped coriander and serve immediately with a wedge of lemon. Repeat with remaining 3 bowls. 

Serves 4 



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Grilled Red Snapper



Hello there……it’s been a while hasn’t it?! I’m sorry I’ve been missing in action- so much has happened, I don’t know where to start. Let’s just say that I got quite ill and rushed to the first place I could think of where I’d be nurtured back to health. My parent’s place. So here I am in Dar es Salaam, Tanzania on my way to recovery. Nothing serious but thanks for all your messages of concern. I won’t be blogging as often as I’d like from here as the internet connection is just too slow and forgive me for not commenting on your blogs for a while.

Since I’m here in Dar es Salaam, I thought it would be apt to share with you one of my earliest memories of this place- accompanying Mummy at the crack of dawn to the fish market every Sunday morning. While the world slept, she bundled me and my sister into the car, our eyelids heavy with sleep. We drove the short five minute journey in silence, savouring the tranquillity before the storm.

Any hint of tiredness quickly vanished when we reached the Dar es Salaam fish market. As we opened the car door, our senses were awakened with a bang. The cries of sea gulls competed with the drone of the fishermen, the scent of fresh fish competed with the salty sea air, the bustle of people weaving through the market competed with the enthusiasm of the fishermen as they hollered and tried to lure you to their stalls.


And what a feast for the eyes. Faded boats gently rocked in the distance as fishermen were untangling their nets on one side whilst others were unloading fresh red snapper and king fish into ice boxes. The fishermen worked systematically in teams of three- the first would lure a potential customer to his stall, the second would show off the catch of the day and haggle a price. And the last would be sitting on the floor with an array of sharp knives surrounding him. Each knife had a specific purpose- one for scraping the scales, one for removing the skins, one for cutting through the fish.

Mummy waded her way through the crowd to one particular seller. She was a regular at this stall every Sunday. For her, the process of buying fish was a ritual. The same ritual to be followed week in, week out. She would ignore all the fish that lay on the wooden table, swimming in ice and asked the fisherman for the ‘real’ and unseen treasure, the one the man hid under the table, reserved for special customers- customers who knew how to distinguish fresh fish.


Like every week, she would give us a running commentary of how to identify a fresh fish, one that is still in its prime. ‘Make sure the eye looks clear, not grey.’ She would then look at the gills. If it was anything but a bright and shiny red, she would hand it straight back to the fishermen and ask for another. ‘It’s an art you must learn- choose one whose body looks metallic and make sure it doesn’t smell fishy! It should smell fresh like the salty sea air.’


That was the easy part. It was the price haggling that both me and my sister dreaded. The fishermen would start off with an extortionate price and Mummy wasn’t shy to to tell him off and counter it with a ridiculously low offer. This would go on for a few minutes with threats of walking off without buying anything and never returning from Mummy. Eventually, a mutual price was agreed and the fish was cleaned. I’m afraid we never watched that part as it was rather gruesome for a mere 9 year old.


And so that was how our Sunday was spent. Of course, this was always followed by a lunch of fresh fish. Sometimes we would have a spicy fish biryani, other times it was pan fried in a coconut curry. Today I’m going to share with you one of her simplest recipes- fish marinated with salt, chilli flakes and lime juice, then grilled to perfection. Crispy on the outside, moist and juicy on the inside. Mummy served this with a side of oven chips or roasted potatoes. Simple and spring like, exactly how fish should be eaten.

Grilled Red Snapper with Roasted Cherry Tomatoes

Ingredients:
1 medium red snapper
2 tbs olive oil
salt and red chilli flakes to taste
juice of 1 lime
1 bunch cherry tomatoes
2 tbs balsamic vinegar

Directions:
Preheat the oven (grill function) to 200 degrees Centigrade. Sprinkle both sides of the fish with olive oil, lime juice, salt and red chilli flakes. Marinate the cherry tomatoes in balsamic vinegar and place on the same tray as the fish. Grill for 10- 15 minutes on each side. The cherry tomatoes will be done earlier so remove when they appear tender.

 

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