Savoury Rice with seafood

21. Jun, 2015

I made a seafood platter for Father's Day and it turned out to be quite delicious! It took me about 2 hours to prepare and marinate the seafood and make the savoury rice. I did this in the morning as the rice gets tastier the longer it stands and the seafood has a chance to marinate. Then an hour or so before dinner I cooked the seafood and assembled the platter. I used a kg each of the seafood, I used prawns, calamari rings, salmon, and fish roe. ( I know my children will turn their noses up at the fish roe!!) But of course you can use whatever seafood you like, depending on your budget. And if you have only the prawns with the savoury rice it will be delicious. Ok here goes with my recipe. 

Start by cleaning, washing and drying all the seafood. 

Prawns - Must be headless and de-veined. Place in a bowl. Add 1 teaspoon salt, 1 teaspoon curry powder and 2 teaspoons of crushed garlic. Cover and refrigerate.

Calamari - Place calamari in a bowl.  Add one tablespoon of hot sauce to the calamari, and 2 teaspoons of crushed garlic. Cover and refrigerate.

Fish - I used salmon but you can use any fish. I asked my fishmonger to fillet the fish. I then cut it into small pieces and placed in a bowl. I made the marinade by placing 6 teaspoons of chilli powder in a bowl. To this add 2teaspoons of jeera seeds, 1 teaspoon of methi seeds, 1 teaspoon of salt and 3 teaspoons of crushed garlic. Add a little oil to form a paste. Smear the paste on the fish pieces. Cover and refrigerate. 

Fish Roe - Boil the fish roe for about 15 minutes. Drain and marinate. I used the same marinade I made for the fish and smeared the fish roe. Cover and refrigerate.

Savoury Rice - Next start on the rice. Boil the rice until still firm.( I used 3 cups). Add a 1kg packet of frozen veges(a mix of green beans, peas, carrots and corn). Boil for a further 5 minutes and then drain the rice. While the rice is boiling, fry 2 thinly sliced onions in butter. Add salt and pepper. Remove from fry pan and fry 400g of sliced mushrooms in butter. Add salt, pepper and crushed garlic. Add the onions and mushrooms to the drained rice. Stir well. Leave aside until needed. (If you add fried crispy bacon to the rice it takes it to a whole other level!!). 

An hour before dinner I started cooking the seafood. Fry the prawns in butter until the shell is crisp. Roll the marinated fish pieces in flour and fry the fish in oil on medium heat. Drain on paper towels. Roll the fish roe in flour and fry the fish roe in oil on medium heat. Drain on paper towels. For the calamari have two bowls ready. In one bowl beat two eggs. In the other bowl add flour, salt and curry powder and mix well. Dip the calamari in the egg and then in the flour and deep fry for just a few minutes until crispy. Drain on paper towels.

I made a butter garlic sauce by melting butter in a pan and added crushed garlic. Cook for a minute then add chopped parsley. Remove from the heat and add some lemon juice. 

Now assemble the platter however you wish. I served the sauce on the side and garnished my platter with lemon wedges.