Category: Seafood

Ingredients:

Instructions:

• Marinate the fish with turmeric and salt and keep aside
• In a heavy bottom pot add oil on medium heat quick sear the fish on both the side remove and keep aside
• Add Bengali 5 spice to the pot temper for 30 seconds then add onion to the same pot and cook until it’s translucent
• Add ginger and garlic and cook for another 5 minutes
• Add chopped tomatoes and cook for 5 minutes than add all the spices cook for a minute
• Add veg stock or water to the pot cook for 10 minutes
• When the tomato is cooked completely add 1 more cup of water
• Add fish fillet, season with salt.
• Boring to the boil and remove the pot from the heat
• Garnish with cilantro and enjoy

Ingredients:

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. 

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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.