These authentic delicacies will please the seafood lover not only inside you but also around your table. From prawns to fish our recipes will give you new flavours to try and love!

MIRIYALU ROYALU

By Chef Nitish Kumar Singh, Executive Sous Chef, Renaissance Bengaluru Race Course Hotel

Ingredients

• 350gm prawns
• 100gm onion
• 80gm tomato
• 25gm green chili
• 15gm ginger
• 20gm garlic
• 10gm coriander leaves
• 10gm curry leaves
• 25ml refined oil
• 5gm turmeric
• 10gm pepper powder
• 5gm chili powder
• 8gm coriander powder
• 5gm cumin powder
• Salt to taste

Method

• Clean the prawns and wash thoroughly.
• Peel the onions and chop it.
• Make a paste of ginger and garlic.
• Marinate the prawns with half of the oil and GG paste.
• In a pan heat oil.
• Add chopped onion followed by curry leaves.
• Cook it for few minutes add GG paste.
• Then add chopped tomatoes followed by prawns,
• Add all the spices and cook it further without adding any liquid.
• Probably cook it for 8 minutes.
• Serve hot garnished with chopped coriander

KABOCHA KOROKKE

By LE CREUSET

Ingredients

• ½ (800g) Kabocha squash or butternut squash
• 100g shitake mushrooms
• 1 onion, diced
• 1 tablespoon white miso
• A pinch of salt
• 1 tablespoon ground sesame seeds
• 1 tablespoon chopped chives
• 1 tablespoon sunflower oil
• 2 cups (about 100-150g) panko breadcrumbs

SAUCE

• 4 tablespoons red miso/dark miso
• 4 tablespoons brown sugar
• 2 tablespoons sake
• 1 tablespoon mirin
• 1 tablespoon grated white sesame

METHOD

Cut the kabocha squash into quarters leaving the skin on and then remove the seeds. Place on the roasting tray and cover with foil. Preheat the oven to 180 degrees/ Fan 160 degrees/ Gas Mark 4 and put the Kabocha in for 50- 60 minutes until completely soft. Roast them slowly to improve the creamy texture.

In the meantime, dice the onion into small pieces and remove the stalks from the mushrooms. Cut the mushrooms into small pieces. Over a medium heat, sauté the onion and mushrooms for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon.

Remove the Kabocha from the oven, peel off the skins and place into a bowl. Then mash well, adding the white miso, sesame seeds, a pinch of salt, chopped chives and the sautéed onion and mushrooms. Let the mixture cool, before the next step.

Heat a Le Creuset 3-Ply Stainless Steel Frying Pan with the oil and add the panko breadcrumbs, spreading evenly. Cook until the panko breadcrumbs are a light brown colour. This will add some colour first without the need for deep frying. Pour the crumbs onto a large plate.

Take a small handful of the kabocha mixture and make a circular flat shape. Pat each shape in the panko to coat each patty, making about 8-10 Croquettes in total. Place on an oven sheet with non-stick baking paper. Put the Korokke into the oven at 200 degrees/ 180 degrees/ Gas Mark 6 for 15 minutes until they become a rich golden brown colour.

To make the sauce, put all the sauce ingredients except the sesame seeds in a saucepan. Bring to the boil and remove from the heat. Add the sesame seeds and serve.

SMOKED SALMON FISH CAKES

By LE CREUSET

Ingredients

• 400g smoked salmon
• 1 tbsp fresh parsley, chopped
• 300g mashed potatoes
• 2 tbsp melted butter
• 2 tbsp wholegrain mustard
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• ½ lemon, juice and zested
• Salt and freshly ground black pepper
• ½ cup flour, seasoned
• 2 eggs, beaten
• 1½ cups breadcrumbs
• 100ml oil

METHOD

Cut the kabocha squash into quarters leaving the skin on and then remove the seeds. Place on the roasting tray and cover with foil. Preheat the oven to 180 degrees/ Fan 160 degrees/ Gas Mark 4 and put the Kabocha in for 50- 60 minutes until completely soft. Roast them slowly to improve the creamy texture.

In the meantime, dice the onion into small pieces and remove the stalks from the mushrooms. Cut the mushrooms into small pieces. Over a medium heat, sauté the onion and mushrooms for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon.

Remove the Kabocha from the oven, peel off the skins and place into a bowl. Then mash well, adding the white miso, sesame seeds, a pinch of salt, chopped chives and the sautéed onion and mushrooms. Let the mixture cool, before the next step.

Heat a Le Creuset 3-Ply Stainless Steel Frying Pan with the oil and add the panko breadcrumbs, spreading evenly. Cook until the panko breadcrumbs are a light brown colour. This will add some colour first without the need for deep frying. Pour the crumbs onto a large plate.

Take a small handful of the kabocha mixture and make a circular flat shape. Pat each shape in the panko to coat each patty, making about 8-10 Croquettes in total. Place on an oven sheet with non-stick baking paper. Put the Korokke into the oven at 200 degrees/ 180 degrees/ Gas Mark 6 for 15 minutes until they become a rich golden brown colour.

To make the sauce, put all the sauce ingredients except the sesame seeds in a saucepan. Bring to the boil and remove from the heat. Add the sesame seeds and serve.

GRILL LOBSTER

By Chef Ashish Bhasin, The Leela Palace, New Delhi

Ingredients

• 550 Gms Lobster
• 1 pcs Lemon Wedge
• 1pcs Bamboo Leaf
• 1pcs Hajikame
• 2pcs Oba Leaf
• 280gm Garlic Butter Sauce

GARLIC BUTTER SAUCE

• 140 gm Unsalted Butter
• 120gm JP Mayonnaise
• 60gm Spring Onion

METHOD

• Split lobster into two pieces and apply Garlic butter over the lobster.
• Put lobster in oven for 5 minutes at the temperature of 180*C.
• Grill it again in charcoal grill for 4 to 5 minutes
• Place on the plate and serve with julienne chopped oba leaf, lemon wedge and hajikame placing bamboo leaf on bottom.
• Chop garlic and spring onion mix with other ingredient and mix well.