While chowder is a soup with nice succulent pieces of seafood, I decided to focus on the prawn head. Usually, we use the prawn head for flavouring only. I thought that it would be such a waste to not chew on these yummy blobs of goodness. I was really happy with the result.
This Keralite preparation is versatile and can be used for any seafood. The masala is not too spicy and a nice squeeze of lemon take the heat off.
While prawns are used most of the times, it is not uncommon to use other seafood like mussels, clams, lobster, seer fish, tuna and mackerel; amongst others.
With lower temperatures and the constant raining, I like sitting with a nice hot of soup. If the soup is spicy and filled with an assortment of seafood (add what you like), the I think it definitely hits the spot.Now, we all swoon over the taste of a good Goan Fish Curry. What 
we may not know, is that Goans tend to pair their fish curry with vegetables: lady fingers or white pumpkin with prawns, and cauliflower or potatoes with others. I have tweaked the lady fingers here to be added at the end – after being fried crisp!
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Many years ago, I happened to try a grilled fish preparation with an orange marmalade sauce. I liked the taste and decided to try and create something on similar
lines when I bought a lot of fish home from the Masjid Fish Market in Bombay. This is my attempt at replicating that dish. It is not just sweet, but is also savoury with a hint of spice.
Click here for the recipe.
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silver-spotted anchovy; and I have it either as a snack (with a mayonnaise-based sauce), or as part of the main course with rice and curry.
One of my colleagues (Mrigashi Mohini) had got this Crab Masala Curry for lunch one day. It was prepared by her husband (Bhanu Prakash). It was finger-licking good! I am sure I behaved like a pig that day in the cafetaria. This is Bhanu’s recipe.
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