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Malvani Fish fry with The Indian Pantry Malvani Masala

Prep Time
30 mins

Serves
2

Skill
Easy

Ingredients:

  •  1 Whole seabass Deboned
  •  2 tbsp of Malvani Masala
  • 2 tbsp of Olive oil 
  •  4-5 Kokum
  • 1 tbsp of lemon juice
  • Salt To taste
  • Semolina flour or cornmeal to coat

Instructions:

  1. Add Malvani masala, olive oil, kokum or lemon juice, salt in a bowl mix well
  2. Marinate the fish and keep it aside for 15-20 minute
  3. Sprinkle semolina flour or cornmeal and coat evenly
  4. Heat non-stick pan on a minimum heat add oil and sear the fish until it is golden-brown on both sides and cooked up to the temperature. 

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Malvani Prawns Masala with The Indian Pantry Malvani Masala

Prep Time
25 mins

Serves
2

Skill
Easy

Ingredients:

  • 15 deveined Jumbo Prawns
  • 2 large Chopped onion
  • 1  Chopped Roma Tomato 
  • 1 tbsp Chopped Garlic
  • 1 tbsp Chopped Ginger
  • ½ tsp Red chilli powder
  • ½ tsp of Turmeric powder
  • 1 tsp of Coriander powder
  • 1 tbsp of The Indian Pantry Malvani Masala
  • TT Salt
  • ⅓ cup of Chopped cilantro

Instructions:

  • Marinate the prawns with 1tsp Malvani masala, 1 tbsp lime juice, salt and keep it aside 
  • On a medium flame heat a large pan add onions and cook until it turns light brown 
  • Add chopped ginger and garlic cook for another 2 minutes
  • Add chopped tomato and all the spices saute for 30 seconds and than add ⅓ cup water, cook for another 5 minutes 
  • Add prawns and cook for another 8-10 minutes 
  • Add salt to taste, squeeze a lime wedge and stir in chopped cilantro
  • Enjoy it with rice or any Indian flatbread

By :
Aarti Ubhe
Chef at Urban Tadka YVR

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Malvani Lobster sukka with The Indian Pantry Malvani Masala

Prep Time
30 mins

Serves
2

Skill
Easy

Ingredients:

  • 2 – 1pound each Live Lobster
  • 2 large Chopped onion
  • 1 Chopped Roma Tomato 
  • 1 tbsp of Chopped Garlic
  • 1 tbsp of Chopped Ginger
  • ½ tsp of Red chilli powder
  • ½ tsp of Turmeric powder
  • 1 tsp of Coriander powder
  • 1 tbsp of The Indian Pantry Malvani Masala
  • Salt  TT
  • ⅓ cup of Chopped cilantro

Instructions:

  1. Clean the lobster and keep it aside
  2. On a medium flame heat a large pan add onions and cook until it turns light brown
  3. Add chopped ginger and garlic cook for another 2 minutes
  4. Add chopped tomatoes and all the spices saute for 30 seconds and than add ⅓ cup water, cook for another 5 minutes
  5. Add cleaned lobster along with the head and cook for another 5-8 minutes with lid on
  6. Add salt to taste, squeeze a lime wedge and stir in chopped cilantro
  7. Enjoy it with rice or any Indian flatbread

By:
Aarti Ubhe
Chef at Urban Tadka YVR

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Malvani Prawns with desiccated coconut in The Indian Pantry Malvani masala

Prep Time
30 mins

Serves
2

Skill
Easy

Ingredients:

Part A (Marination)

  • 700gms of Prawns
  • 1tsp of Turmeric
  • 1tbsp of  The Indian Pantry Malvani Spice
  • 1tsp of Red chili powder
  • 4  tsp  of Lemon juice
  • 1tsp of salt

Part B (paste)

  • 8 Red chilli
  • 1.5 cup Desiccated coconut
  • 2 tbsp of The Indian Pantry Malvani masala
  • 1 medium roughly chopped Onion 
  • 1 tsp of Coriander seeds
  • 6 Garlic cloves

Part 3 (Tempering)

  • 2 tbsp of Oil
  • 5 minced Garlic
  • ½ tsp of Sichuan pepper ground
  • ½ tsp of Black pepper ground
  • Salt to Taste
  • ½ cup of cilantro

Instructions:

  1. Mix all the marination ingredients together, cover and keep aside
  2. In the blender place all the ingredients from part B and blend it together with a touch of water into a fine paste. Make sure you don’t make it too watery.
  3. Heat a deep bottomed pot heat oil on a medium flame, add garlic with crushed sichuan pepper and black pepper fry until garlic is light brown
  4. Add the prawns and fry it on both sides, than add the coconut & onion paste along with ½ cup water and cook on medium flame until oil separates or around 5-8 minutes.
  5. Squeeze a lime wedge and add chopped cilantro
  6. Mix well, add salt according to the taste and serve hot over rice.

By:
Natch122

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Lingcod with Bok Choy in Creamy Coconut Aamti

Prep Time
20 mins

Serves
4

Skill
Easy

Ingredients:

  • 4-5oz each Lingcod fillet
  • 2 heads of Bok choy
  • 2 tbsp of Coconut oil
  • 1 Lime wedge
  • 1 pack 450ml of Creamy coconut Aamti

Instructions:

  1. Season both sides of the lingcod pieces with salt and pepper, and some turmeric if desired.
  2. Heat 1 tbsp coconut oil in a saucepan over medium-low heat.
  3. Add the fish pieces and fry on each side for a minute each. Remove from the pan and keep aside.
  4. Pour the Aamti sauce into the same pan, increase the heat to medium and wait for it to come to a simmer.
  5. Once it is simmering, slide the cod pieces into the pan carefully. Let them cook for about 5 minutes in the simmering sauce.
  6. While the fish is simmering, heat a pan with 1 tbsp coconut oil over medium heat. Add the bok choy. Once the bok choy begins to change colour, turn the pieces over, add a spoonful of water and cover with a lid. Cook the boy choy with the lid on for another minute or until it has softened, but is still bright green.
  7. Squeeze half the limes into the sauce and gently stir. Garnish with cilantro. Serve with hot rice and lime wedges.

By :
Mithalee Rawat
Founder & CEO, Shorba Bone Broth Inc.