Unlike many Indian festivals, Eid ul Fitr has nothing to do with seasons or harvests. But it is purely spiritual – thanking Allah for having given the will, strength and endurance to observe fast and obey his commandment during the holy month of Ramadan.
ing Allah for having given the will, strength and endurance to observe fast and obey his commandment during the holy month of Ramadan.
The end of the month-long fast is celebrated with a fabulous feast with the most delectable cuisines savoured at home and around the world. Several kinds of biryanis, nihari, kebabs, kheer and more are made, and in many places, seafood is relished as well. Here are some Eid Seafood recipes you can try this festive season:
Seafood and okra seem like an outlandish combination, but this is a popular soup in Nigeria. Not only is it a delightful mix of all your favourite seafood, but it’s easy and turns out delicious.
Preparation Time – 30 minutes | Serves – 3
- In a medium pot, boil 2 cups of water.
- Add 5 medium sized crabs, some salt and boil for 5 minutes
- Add 10 large diced okra, 1 spoon of virgin palm oil and pepper as desired. Put in a pinch of salt for seasoning.
- Add 10 medium sized prawns, 1 medium sized tilapia (or fish of your choice) and cook on low heat for 5 minutes.
- Serve hot and enjoy!
MIDDLE EASTERN SAMAK EISH – FISH PILAF
This celebratory dish is made using delicately flavoured rice with fresh white fish. You’ll love the smell of Middle Eastern spices wafting through your kitchen as the recipe comes together. This dish has a good mix of sweetness and spiciness and makes a good main course item.
Preparation Time – 1 hour 10 minutes | Serves – 5
- In a large saucepan, heat oil. Clean and cut around 1500 grams of surmai and cut them into four pieces. Fry in the oil until brown and almost cooked and then season with salt and pepper. Remove and place on a kitchen towel to absorb oil.
- Heat some more oil in a saucepan and cook 1 diced medium onion for 4-5 minutes until it becomes light brown in colour. Then add 2 cloves of crushed garlic, 1 small chopped green chilli, 2 dried limes cut into halves, 1 tablespoon of chopped coriander and ½ teaspoon of ground cardamom.
- To this, also add ¼ tablespoon of black pepper and 2 Maggi chicken stock cubes. Stir for a minute.
- Next, add 1 medium tomato, peeled and diced or tomato paste and stir for 3 minutes. Add 4 cups of water and bring to boil.
- Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
- Next, add 2 ½ cups of washed basmati rice and bring to the boil with constant stirring. Add salt to taste and simmer while covering the pot over low heat for 20 minutes or until the rice is cooked.
- Serve rice in a plate topped with the cooked fish pieces.
PAKISTANI FISH BROAST
Don’t be fooled by the name, this dish doesn’t involve broiling and roasting. Instead, it involves something much easier – dipping and frying fish in flavourful batter. Perfect for the rainy weather.
Preparation Time – 30 mins| Serves – 2
- Clean and wash a firm white fish of your choice. You can use bhetki for this recipe.
- Prepare a marinade using 1 tsp ginger garlic paste, 1 tsp chilli powder, ¼ tsp turmeric powder, ¼ tsp black pepper, 2 tsp lime juice and salt to taste.
- Marinate the fish and keep aside for half an hour.
- Next, prepare the batter by combining 2 tbsp plain flour, 1 egg, 1 tsp soya sauce, ¼ tsp white pepper powder, 1 tbsp milk and 2 pinches of salt.
- Apply the batter to the marinated fish and roll it in some plain flour.
- Next, heat oil in a pan and fry the fish on both sides till golden brown. Absorb the excess oil on a paper towel.
- Serve with a side of onions and tomato sauce.
Enjoy a mouth-watering spread this Eid with an indulgent feast of your own!