Seafood Recipes

Prawn Kababs/Kolmi na Kavab

Prawn kababs or kavabs as we Parsees call them, are had as starters or a side dish.

They go really well with our most popular dish of all Dhan Shak
(see dhanshak recipe in Meat section)
A friend of mine get our prawns fresh from the trawlers. I usually fry them
 -see Spicy Prawns recipe below-as they are quick to make.

However this time I made these kavabs and they turned out just-yummy!


8 large green prawns (fresh preferred!) or you can use any size prawns
3 medium sized green chillies-chopped finely
1 handful coriander leaves -chopped finely
1/4 tsp turmeric powder
1/4 tsp chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp minced ginger garlic paste
2 slices bread (stale is better) soaked in little water
2 tsp besan (chickpea) flour
1 small red onion chopped very finely
A dash of Wooster sauce
2 eggs
Bread crumbs
Oil to fry
Salt to taste


Chop the prawns and mash them slightly.
Put the bread in water and let it soak for a few minutes,
then squeeze out the water and keep the bread aside.
Put the prawns in a bowl add  the following ingredients:
chopped coriander leaves, chillies,dry spices, ginger garlic paste,besan flour,1 egg, bread,onion,Wooster sauce ,salt and mix it all together.
Make small lemon sized balls
( If the mixture too wet it won't form balls-so you can add 1 more tsp of besan flour.)
Beat 1 egg. Coat the balls in bread crumbs and then dip them in the beaten egg.
Fry the balls in hot vegetable or sunflower oil till they are golden brown and aromatic

Patra Ni Machi (Steamed Fish Cooked in Banana Leaves)

[Steamed Fish (Machi) covered in green chutney cooked in a banana leaf (Patra)]

Patra ni machi is one of those Parsi dishes that bring water to the mouth!

A Parsi wedding or navjote is never complete without parta ni machi served as one of the food items.

Traditionally the fish used for this dish is white pomfret. You can use any white fleshed fish with a firm sweet tasting flesh. I have used Barramundi fillets in my recipe.

You will need banana leaves, or you can substitute them for baking or grease proof paper.

Banana leaves need to be fresh. Wash them before use.
I washed them in slightly warm water to make them soft
and pliable to use and fold the fish in.

To hold the fish parcels you will need kitchen string
or tooth picks.

Green chutney made from fresh grated coconut (frozen grated coconut is ok too) is the most essential ingredient for this dish

Cut the fish fillets in pieces or if you are using pomfret you can use it whole.

You will need a steaming dish to steam your fish. Chinese Bamboo steamers are ok to use too.

Green Coconut Chutney.


I and ½ cup fresh grated coconut (or desiccated coconut)

1 tsp grated ginger root

1 tsp minced garlic

5 to 6 green chillies

One small bunch of coriander leaves

A handful of mint leaves (optional)

1 teaspoon of ground cumin powder

1 teaspoon of ground coriander powder

1 teaspoon of fenugreek powder

1 teaspoon of mustard powder

1 lemon sized ball of tamarind pre-soaked in hot water to extract the pulp.

1 knob of jaggery (or 1 teaspoon of sugar)

1 teaspoon of peanut butter or a few crushed peanuts

Salt to taste.

Put all the ingredients in a blender and mix to a paste. You can add bit of water or coconut milk to get the mixing process started. The mixture should be like thick not watery.


Cover the fish pieces in the green chutney (make a thick coating) and marinate them overnight or for at least 4 to 5 hours.

Cut the pieces of the banana leaf and put the chutney coated fish and wrap the parcels. Use string or tooth picks to hold them in place.

In a double steamer, boil water then put the fish pieces on the top section of the boiler. Depending on the size of your steamer it will take 3 minutes per piece. I put 4 medium sized pieces in my steamer and it took 12 /15 minutes.

Serve the fish parcels straight way.

Prawns or Fish Patya
(A sweet, spicy and sour prawns made with tomato gravy)

This Prawn (or fish) Patio (pounced paateo or paatya) recipe is really delicious!

Patio (A Gujerati word -means sweet, spicy and sour sauce) eaten mainly with Dhan Dar (White Rice and Yellow Dal). Dhan Dal Patio is a favoutite Parsi birthday lunch dish!

Patio can be made with fish  (snapper,barramundi or pomfret -a delicious fish found in Mumbai) prawns or even samll cubed mutton or lamb.

Serves 6 for 12 double the prawns and add more tomatoes, and adjust the spices


12 banana or green prawns medium size/6 pieces of white flesh fish
2 large onions
1 tsp of ginger garlic paste
1 tsp turmeric powder
1and 1/2 tsp red chilly powder
1/2 tsp of cumin seeds
2 chopped green chillies

1 can of chopped tomatoes or 4 large fresh tomatoes
1 dsp of Wooster sauce
1 dsp white vinegar
1/2 tsp of sugar
1 handful fresh coriander leaves
Clean and de- vein 24 medium sized prawns /clean fish
Marinate them (prawns or fish) in 1/2 tsp turmeric powder and 1/2 tsp chilly powder for at least 1/2 hr
Fry 2 large onions till pale brown
Add 1 tsp of ginger garlic paste, 1 tsp of chilly powder, 1/2 tsp of turmeric powder, 1/2 tsp of cumin seeds, 2 chopped green chillies
Fry lightly then add tomatoes , add half a cup of water
Cook till tomatoes are soft and all is blended well
Add 1 dsp of Wooster sauce, 1 dsp white vinegar, 1/2 tsp of sugar, salt to taste
Taste the patio and adjust salt etc
Add the prawns just before serving until cooked (don't over cook the prawns)

Serve sprinkled with fresh coriander leaves with Khichdee Rice (Yellow rice with Dal)

Spicy Prawns

Easy to make prawns or fish
Serve as a side dish or starter


8 medium banana prawns (or 3 pieces white flesh fish)
1 and 1/4 tsp turmeric powder
1 tsp chilly powder
Some rice, besan (chick pea or plain) flour
Oil to fry


Marinate the prawns or fish in the turmeric/chilly powders for minimum 1 hr
Just before frying, add salt to taste, and coat the prawns in the rice or any flour of your choice.
Heat some oil in a non stick pan and shallow fry the prawns for about 5 /6 minutes or until done
Make sure you don't over cook them
Serve them with a wedge of lime or lemon

Sweet and Sour
Salmon, Pineapple and Red Capsicum Skewers

These are simply delicious! Tangy,sweet and sour!
Have it as a Healthy lunch or make at BBQ

8 , one inch pieces cubed fresh salmon

8, inch pieces red capsicum
8, inch pieces pineapple
3 tblsp Soy sauce
2 tblsp Balsamic Vinegar
3 tblsp peanut oil
1 tsp Red chilly paste
1 tsp Ginger paste
1 tsp Garlic paste
4 tsp Sweet chilly sauce
Little salt and pepper
Mix all the sauces, oil and ginger, garlic and salt and pepper in a bowl to make a marinade

Thread the salmon, capsicum and pineapple on bamboo skewers.
Brush the marinade on it
Grill under a hot grill till nice and golden or on an open BBQ


Use any flat bread -I used multi grain wraps
Use any soft fleshed fish-I used Barramundi
Marinate fish pieces in turmeric and chilli (or cayenne) powder, add little salt.
Coat it with bread crumbs.
Fry the fish in oil till crispy and well cooked.
To assemble:
Put wrap on the plate,
Spread with little of the fishy cooking oil.
Spread mayonnaise in the centre of the wrap lengthwise.
Cut red onion slices and put them on the mayo,
followed by coriander leaves.
Put 3 pieces of the fish and dollop a little mayo on each.
Garnish with small half cut tomatoes.
Serve with a wedge of lemon

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