Posts Tagged ‘Seafood’

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

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 

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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Pan Fried Fish in a Mild Coconut Curry

Let’s take a break from desserts with this post and talk real food (now now, I’m not saying dessert isn’t real food!). Making a curry often intimidates people and most people reserve eating this only at restaurants but this one comes together very easily. Well, you can’t beat making a curry with only 6 ingredients excluding the fish. Fish is my favorite ”meat” (can it be called a meat?) and I love almost any kind of fish but my favourites currently include red snapper, kingfish or hammour. It make me feel ever so healthy whenever I have fish.

The rule with cooking fish is to buy it as fresh as possible. I still vividly remember those dreaded trips to the fish market in Dar es Salaam with my mom as a teenager, huffing and puffing behind her with my nose clipped and wrinkled to avoid the strong whiff, all the while complaining as she went form vendor to vendor, looking for the freshest possible produce. How I miss that now! Well, the one thing embedded in my mind from those trips is how to choose a fresh fish and it’s pretty simple. You want to look out for pink gills, eyeballs that are clear as opposed to a hazy grey and lastly, believe it or not, but it shouldn’t smell ”fishy”. It needs to have a fresh from the sea scent.

This recipe pays homage to the country where I spent a wonderful 18 years, Tanzania. Coconut is commonly used in Tanzanian cuisine from curries, to rice, to pancake and fritters. So you will probably see this ingredient featured quite a bit in this blog.  This curry has a very mild taste and is traditionally served with sticky Jasmin rice cooked in coconut milk.

Pan Fried Fish in a Mild Coconut Curry

6 fish fillets (I used kingfish but any firm fish will do)
juice of 2 small lemons
salt to taste
1 tsp red chili powder (you can vary the amount depending on you taste)
6 tbs oil
1 tsp garlic paste
1 small grated tomato
3/4 tsp turmeric
2 cups coconut milk

Marinate the fish with lemon juice, salt and red chili powder. Heat half the oil in a frying pan and fry the fish on medium heat for 4-5 minutes on each side or until golden brown. Set aside. In a pot, heat the remaining oil and fry the garlic for a few seconds. Add the grated tomato, turmeric and salt to taste and fry till the tomato has cooked (about 4 minutes). Stir in the coconut milk and keep stirring till the mixture comes to a boil. Lower the heat and simmer half covered for 15 minutes. Add the fried fish and simmer for a further 10 minutes. Serve with piping hot sticky Jasmin rice cooked in coconut.

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Grilled Salmon on a Rigged Bed of Angel Hair Alfredo

Okay, so this name may have thrown y’all off a little. I’ve rigged this entree a tad. Only a tad though :). This is one of my husband’s favorite weeknight meals. He LOVES alfredo sauce – and when we need a break from meat/poultry, we turn to good ol’ Salmon. So this entree is a concoction of the two merged together. However, given our crazy schedules, I don’t really have the time to whip up a home-made white sauce – so I thank God for ready made Alfredo Sauce that tastes DIVINE! Classico is a true life-saver! The best part of this meal, is the quick clean-up. I usually use a bag like foil to grill the fish, boil the pasta in the same pot that I’m going to warm up the sauce in! So essentially, just one pot, one spatula and a colander to clean up!

Hope y’all enjoy as much as the husband does!

Grilled Salmon on a Rigged Bed of Angel Hair Alfredo


1 lb Salmon (about 4 fillets)
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Montreal Steak seasoning
1/2 tsp paprika
1/2 tsp crushed red chilly flakes
3 tbsp soy sauce
1 tbsp Worcestershire sauce 
2 tbsp chilly infused oil

1/2 lb angel hair pasta – boiled al-dente (4 minutes) 

1 container Four Cheese Alfredo Sauce by Classico
1 tsp extra virgin olive oil
1 tsp dried parsley flakes
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic granules
1 tsp black pepper
1/4 tsp salt


1. Wash the salmon fillets, rinse with vinegar to eliminate any pungent odors. 
2. Take a bowl and mix together all the marinade ingredients: lemon pepper, garlic powder, onion powder, steak seasoning, paprika, crushed red chilly flakes, soy sauce, Worcestershire sauce and chilly infused oil. Submerge the fillets into this marinade and refrigerate for 2 hours (at minimum). Turn the fillets half-way to ensure they are coated equally. 
3. Preheat oven to 425 degrees (Farenheit). Take a long peace of foil, and make a bag like structure to insert the fillets in. Ensure all sides are closed, except a small hole to allow steam out. Place on baking sheet, and let bake for 15 minutes. 
4. In the meantime, prepare your white sauce. In a pot, heat up the extra virgin olive oil.
5. Add parsley flakes, oregano, basil, garlic granules, black pepper, salt. Stir, but don’t allow garlic granules to burn. 
6. Quickly add in the jar of Alfredo sauce – reduce heat and let simmer. 
7. If the consistency is too thick, you can add 1 tbsp water, but not more. 
8. Add cooked angel hair, toss to coat. Ensure it warms up thoroughly before you serve. 
9. Serve with grilled salmon. 
10. Enjoy! 

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