Friday, October 29, 2010

Pan Seared Salmon and Shrimp on Coconut Tamarind Rice

 Tonight's Menu
Pan seared salmon and shrimp
Coconut tamarind rice
Green beans

Out of all the seafood varieties, shrimp is my favorite to cook. I guess its because shrimp cooks really fast and requires very little prep time. I often serve shrimp and salmon together over a bed of rice. Today I decided to blend in some Thai flavors with those of south Indian Cuisine. In both there is use of tamarind and peanuts and these recipes incorporate one or both. Specially the rice which binds the whole meal together and gives an infusion of flavor in each bite.

Coconut Tamarind Rice
Ingredients:(Serves 4)
1 cup long grain Basmati rice
2 cups water
1 cup fresh shredded coconut
1 Tbsp vegetable oil
2 Tbsp peanuts
1/2 tsp mustard seeds
salt to taste
2 whole red chilies
2 green chilies chopped finely
1 inch ginger slit into thin strips
3-4 Tbsp Tamarind paste 
  1. Wash rice thoroughly and add 2 cups water and salt. 
  2. Bring to boil and simmer covered for 10-12 minutes till rice is cooked and all liquid is absorbed. Fluff with fork and keep aside. 
  3. In a pan heat oil and add mustard seeds. Let them sputter for 15 seconds. 
  4. Now add peanuts and red chilies and stir for a minute till peanut roasts. 
  5. Add coconut, green chilies and ginger and roast for a minute to very lightly color the coconut. 
  6. Add the boiled rice and blend everything together. 
  7. Tamarind is used to give the dish a slight sour taste. 
  8. Now add the tamarind paste according to desired taste and mix well.

Pan seared salmon and shrimp

This marinade is a delicate balance between the tart sourness of tamarind and sweetness of honey with a hint of saltiness. You can adjust these flavors in your marinade according to your taste.
Ingredients:(Serves 4)
4 salmon fillets
16-20 raw jumbo shrimps
For marinade
1 Tbsp grated garlic
1 Tbsp grated ginger
minced red chilies as per required heat
1/3 cup tamarind paste + 1/4 cup water
2 Tbsp honey
finely chopped coriander
1/2 tsp salt 
  1. In a saucepan put all the ingredients for marinade and bring to boil. Simmer for 2 minutes while stirring. It will thicken up a bit. Keep aside to cool. 
  2. Peel and de-vein the shrimps. 
  3. Spoon this sauce over seasoned salmon fillets and shrimps. Marinate for 15 minutes in the refrigerator. 
  4. Put a large pan to heat for 40-45 seconds on medium high heat. Then add 2 tablespoons of vegetable oil and move the pan around to coat evenly with oil. These above step are necessary to prevent the fish from sticking to the pan. 
  5. Gently place the fillets in the pan. Cook the first side undisturbed for about 2 minutes covered. This will allow the fish to turn easily without sticking. 
  6. Cook 2-3 minutes per side depending on the thickness of the fillet. The sides of the fish will become white ( no longer transparent ) when done. 
  7. Take them out of the pan and keep aside. 
  8. In the same pan add the shrimps in a single layer without crowding the pan. Cook for a minute each side until no longer transparent. 
  9. Serve both fish and shrimps over rice. 
  10. Some of the sauce can be spooned over the fish for an enhanced flavor. 

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