Recipes for Iftar with flavours from the coast

Seafood Samosas

Ingredients:

250g prawns, chopped

150g white fish fillet, chopped

1 onion, finely chopped

1 green chilli, finely chopped

1 tsp ginger-garlic paste

1 tsp cumin powder

1 tsp garam masala

Salt and pepper to taste

Samosa pastry sheets

Oil for frying

Method:

In a pan, sauté the onions, ginger-garlic paste and green chilli until they turn golden brown. Add the chopped seafood and cook until tender. Season with cumin, garam masala, salt, and pepper. Let the mixture cool. Stuff the mixture into the samosa pastry sheets, fold and seal. Deep-fry until crispy and golden brown. Serve hot with mint chutney.

Also read: A serial killer's eulogy to butter and passion

Kallukka Arinirachath (Stuffed Mussels) Recipe

Ingredients:

For the Mussels:

12 fresh mussels, cleaned and shelled

1 cup rice flour

2 tbsp grated coconut

1 small onion, finely chopped

2 green chillies, finely chopped

1 tsp ginger, minced

1 tsp garlic, minced

1 sprig curry leaves, chopped

Half tsp turmeric powder

Half tsp red chilli powder

1 tsp fennel seeds (crushed)

Salt to taste

Water as needed

Oil for frying

Method:

Prepare the mussels:

Clean the mussels thoroughly and remove the beards. Steam the mussels until they open. Discard any unopened mussels. Gently remove the flesh and set aside the shells.

Make the stuffing:

In a bowl, mix the rice flour, grated coconut, chopped onion, green chillies, ginger, garlic, curry leaves, and spices. Add water gradually and mix into a thick paste.

Stuff the mussels:

Place a small amount of the mixture inside each mussel shell. Gently press the flesh back into the shell. Close the shells carefully, securing them with thread if needed.

Fry the mussels:

Heat oil in a deep pan. Carefully place the stuffed mussels in the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.

Also read: Kalonji, the tiny seeds that pack a punch