The sight of the rain, the scent of the fertile earth, the cool breeze and the claps of thunder have a way of whetting our appetites. Yes, the monsoon inevitably makes us all want to snack and nibble on something, especially if it is hot, spicy or crispy. More often than not, we end up snacking on a vada pav or pakoras. How about experimenting with some different this rainy season?

The sight of the rain, the scent of the fertile earth, the cool breeze and the claps of thunder have a way of whetting our appetites. Yes, the monsoon inevitably makes us all want to snack and nibble on something, especially if it is hot, spicy or crispy. More often than not, we end up snacking on a vada pav or pakoras. How about experimenting with some different this rainy season?

Here are some rainy day seafood recipes that you’re sure to enjoy cooking as much as you enjoy eating it. These simple dishes are soul-warming, hearty and will let you enjoy the rain from the comfort of your cosy home.

MASALA FISH 

Cooking Time – 25 minutes | Serves – 2

  • Mix together 8 ml of ground cumin, 3 cloves of crushed garlic and 2 fresh, chopped chillies.
  • Take 4 fish filets of any fish of your choice and cut them into portions. Cut diagonal slits along the top of each portion. Fill the slits with your garlic-cumin mixture.
  • Mix together some flour with 4 ml of ground turmeric and dust the fish in it.
  • Heat some sunflower oil in a non-stick pan over medium heat. Once hot, add in the fish and 2 sliced tomatoes. Fry for around 3-4 minutes on each side and cook through. Remove from the pan and set aside. Serve the fish portions topped with slices of tomato.

FISH STEW

Preparation Time – 20 minutes | Serves – 2

  • Heat 6 tablespoons of olive oil in a large pot over medium-high heat. To this, add in a small, chopped onion and saute for a few minutes.
  • Then add 2-3 cloves of chopped garlic and cook for a few minutes more. Add in a medium sized chopped tomato, 2 teaspoons of tomato puree and cook on medium-high heat for 10 minutes or so.
  • Next, add around 30 ml of clam juice, an ingredient that will totally transform the taste of your stew. Add ½ cup of white wine and 450 grams of halibut, red snapper or sea bass, cut in 2 inch pieces. Simmer until fish is cooked and add ¼ cup of chopped parsley.
  • Next, add ¼ tsp of dried oregano, thyme and pepper. A pinch of salt and pepper to taste will finish off your dish.
  • Serve immediately with some crusty bread.

SEAFOOD TEMPURA WITH CHILLI DIP

Preparation Time- 30 minutes| Serves – 2

  • Make the dipping sauce by mixing together half a finely chopped red onion, 2 cloves of finely chopped garlic, 3 tsp of chilli sauce, the juice of 2 limes, ½ a tsp of wasabi and a pinch of sea salt. Season with salt and fresh, black ground pepper and cover until ready to serve.
  • Next, make the tempura batter as close to the serving time. Avoid preparing the batter and letting it stand for long. Secondly, ensure not to over-mix the batter.
  • In a large bowl, place 100 grams of sieved plain flour and freshly ground black pepper. Stir in 1 egg yolk and 125 ml of ice water to the batter. Stir gently until smooth.
  • Heat the oil in a pan or wok until the temperature is 190 degrees. Dip 750 grams of mixed seafood in the batter, one item at a time and let it coat well before dropping it into the oil.
  • Deep fry until crisp and golden. The time taken to cook will depend on the size of the seafood being cooked. Drain excess oil and serve immediately.

The monsoons may make you want to indulge in some junk food, but resist the urge and enjoy some hot, heart-warming and soul satisfying dishes instead.