Baby shrimp or “koonisso” are tiny shrimp with mega flavor. When theses are deep fried, they bring a distinct flavor profile to any dish. In place of the Chinese chilli paste, you can pair this condemint with mild dishes to add some heat, crunch and salt. The guys will also love it as a bar…
Category: Seafood
Jambalaya
Southern American cuisine is usually hearty and full of soul. Jambalaya is a favorite which combines French and Spanish influences to create a tangy and meaty rice dish which incorporates the local seafood in season such as shrimp and crayfish. Served hot, jambalaya warms the body with clean and distinct flavors.
Sri Lankan Devilled Prawns
Sri Lanka is an island and naturally full of excellent seafood. By far one of the most favourite appetizers is the spicy devilled tiger prawns which are stir-fried on high heat with onions, banana peppers and chilli flakes. This HOT dish has sweet and sour notes to it which makes it heavenly on a warm…
Steamed Rainbow Trout in Thai Chilli Sauce
Steamed fish with salty and spicy sauce was a favorite when we were in Penang, Malaysia. Typically, it was a decent sized grouper served whole chinese style. In this case, I’m using rainbow trout, which is widely available in Canada and has white delicate flesh similar to a grouper, to make this dish influenced by…
Thai Coconut Seafood Curry
By now you should know that we are big fans of Thai food. We are even bigger fans of seafood. This dish is a new take on the tom yum goong dish but combines the sweet taste of fresh mussels, coconut cream and red Thai curry to create a sweet and sour curry which pairs…
Sri Lankan Blue Crab Curry
Dungeness crab is great for the world famous Singapore chili crab but the blue crab is king when it comes to curry dishes in Asia. This dish is close to my heart as my mother used to cook it when I was growing up in Sri Lanka.
Thai Jungle Curry (Gaeng Bpa Curry)
My husband loves Thai food. He loves my Tom Yum Goong the most. So I thought I’d make something new from Thailand to add some variety. This dish is a traditional Thai recepie which combines a lot of the village Thai flavors. I don’t really know why it’s called a jungle curry but the vegetables…
Canned Mackerel Fry
Coming from Sri Lanka, which is still a developing country, canned mackerel and canned tuna are a regular dish at lunch and dinner. For one, canned fish are cheaper compared to fresh fish, and secondly it is easier and faster to prepare for busy families. Usually eaten with rice or bread, canned mackerel was one…
Cuttlefish Curry
If seafood is your thing then cuttlefish, also known as squid, calamari or “dallo”, should be a favorite. Growing up in Sri Lanka, my husband and I have fallen in love with the taste of cuttlefish cooked, fried and salad. The guys love it paired with an evening of local coconut arrak or beer. Although…
Dungeness Kerala Crab Curry
In a previous recepie I introduced dungeness chilli crab cooked Singapore style. In this recipe, I’m cooking dungeness crab in a spicy curry sauce inspired by the style of Kerala in India. Rather than making the sauce too spicy, I’ve tried to add a bit of sweetness to bring out the natural flavors of the…
Tom Yum Goong
This sweet, sour and spicy soup, served with white rice, is one of the most popular and the most tasty dishes to come out of Thailand. It is by far my husband’s favorite dish ever. The fresh seafood, mushrooms, lemongrass and lime leaves cooked to a smooth consistency in coconut cream is the ultimate expression…
Dungeness Chilli Crab
Singapore is famed for having the best chilli crab in the world. Mostly the monster Ceylon crabs are imported overnight from Sri Lanka for this dish. In this case we are using dungeness crab which have a lot of meat and flavor. Any crab would work. Basmati rice is optional and probably will be leftover…
eating out at home 