Photographs and styling by Falguni Sheth. Seafood dishes prepared by chef, Akhilesh Singh, The Oberoi Motor Vessel Vrinda, Cochin, Kerala.

Verve nets a tingling seafood platter

Slivers of fish, grilled to a crisp; juicy crabmeat, peppered and buttered…golden prawns, succulent squids, spicy surmai curry…. For lovers of seafood, the entire catch is there for you to eat.

Staples of a coastal diet, fishy concoctions have moved into the heartland to be dished up on attractive platters in a variety of sauces and curries. Their sometimes subtle, sometimes strong flavours are an indication of the diverse, tantalising ways in which they can be served.
Fish, many nutrition experts believe, is good for you. Mackerel, especially, is said to help prevent heart disease. Fish therapy for asthma also has many takers. And, as an alternative to pork chops and medium-rare steaks, a perfectly grilled fillet may indeed be a healthy option.

Sachin Tendulkar, revered cricketer and newly-minted restaurateur says,
“I love fish which I eat about three times a week, when I am at home. I relish almost any kind of fish – Bombay duck, surmai, pomfret, lobsters and more. But the way my mother cooks it is the best – traditional, Maharashtrian fried fish. In fact, I make a very good fish curry and fried fish myself. In my restaurant, Tendulkar’s, I swear by the bombil fry, just like my mom makes it…and the salmon steak.”

Shelled And Peeled Crab and avocado fiesta

Crabmeat, 180 gms; Avocado (sliced), 8 nos; Pomegranate seeds, 80 gms; Olive oil, 20 ml; Crushed pepper, 3 gms; White wine vinegar, 3 ml; Lemon juice, 10 ml; Chopped parsley, 3 gms; Dijon mustard, 5 gms; Kasundi mustard, 5 gms; Cream, 15 ml; Salt, to taste.

Method:
Poach the crabmeat in court bouillon (a flavoured fish
stock with leeks, celery, onion, peppercorns, bay leaves and white wine vinegar). Extract the flesh of the crab and mix with olive oil, pepper, salt, lemon juice, parsley and pomegranate seeds. Marinate the sliced avocado in olive oil, pepper, salt and lemon juice. Mix the mustard and cream to make the dressing. If it is of a thick consistency, dilute with water. Place the avocado on a plate or banana leaf. Arrange the crab mixture with the help of a ring along the plate. Spread the dressing along the side of the salad. Serve cool, not chilled.

Shelled And Peeled Crab and avocado fiesta

Prawns, 12 nos; Baby corn, 60 gms; Cherry tomatoes, 8-10 nos; Crushed pepper, 3 gms; White wine, 15 ml; Olive oil, 30 gms; Morels, 20 gms; Potato mash, 320 gms; Milk, 30 ml; Butter, 100 gms; Orange juice, 100 ml; Chopped shallots, 30 gms; Salt, to taste.

Method:

Marinate the prawns in salt, pepper, white wine and oil. For the potato mash, boil the potatoes, mash and prepare with milk, salt and butter. Add the cut morels to the mash. Blanche the cut baby corn along with the cherry tomatoes and toss in olive oil. Prepare the sauce with orange juice, wine, shallot and diced butter. Cook the prawns on a grill and arrange on plate. Pour the sauce over the preparation and serve hot.