Anamika seafood special

Mystery catch of the day salad–a fishermans delight ,clams, crabs, shellfish, prawns, in an assorted cold salad with a dressing of a special coriander/ mint sauce ground with fennel seeds, cinnamon and tamarind.served at Christian weddings and functions, especially in Pondicherry  with  the influence of French.

Serves 5-6

Ingredients

2 cups cooked leftover fish or shellfish, or a mixture

1 cucumber, peeled, seeded and diced

2 medium-size ripe tomatoes, peeled, seeded and diced

3 scallions, chopped

⅓cup, preferably fresh sweet lime juice or pineapple juice.

⅓ cup plain yogurt, preferably 

2 tablespoons lime juice

1 tablespoon minced fresh ginger

¼ cup chopped onion

1 teaspoon ground cumin

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh coriander

Salt and freshly ground black pepper1 tablespoon extra-virgin olive oil /coconut oil,

1 teaspoon  mustard

2 cups chopped spinach washed and dried 4 sprigs of mint, for garnish Mango chutney, optional

Method

1)  Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.

2)  Mix the fruit juice, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.

3)  Beat the reserved dressing with the remaining lime juice, the olive/coconut oil and the mustard. Toss the spinach , with this dressing.

4)  Put a bed of the spinach  salad on each of six plates. Divide the seafood mixture among the six plates, garnish with mint sprigs and serve, with  mango chutney .

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About Chef Ramaa shanker

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