Recipes

Ingredients: 1 crab, cut in pieces and washed 2 heaped tsps seafood curry paste 1 heaped tsp DKhat Spices coriander and cumin powder 1 tsp oil chopped spring onion or coriander leaves for garnishing Method: In a small bowl, add seafood curry paste, coriander and cumin powder and oil.                               Mix these spices. Marinade the crab pieces with the spices and leave it for about 30 minutes or more.                       Heat a fry pan, add 1 tbsp of oil. ...

This curry paste is one of the key ingredients used in most Gujarati curries. Traditionally, it used to be made with a stone grinder or mortal and pestle, freshly ground daily as needed. Nowadays, it's mostly ground using electric blenders and food processors.  Ingredients: 40g peeled ginger 20g peeled garlic 20g peeled turmeric or (you can use 1 tsp turmeric powder) 20g chillies (use mixed green and red chillies) *use less if you prefer it mild. Method: Cut ginger, garlic, turmeric into smaller pieces to help make the grinding process easier. Add ginger, garlic, turmeric, chillies into a blender/grinder and grind it into...

(Serves 4-6 people)  Ingredients: 1.5 kg fish slices / fish fillets  400g tomatoes (tinned or fresh), puréed 8-10 curry leaves ¼ tsp fenugreek seeds 3 ¼ tsps Gujarati seafood curry paste or use: (1½ tsp garlic paste, 1 tsp chilli paste (optional) and ¾ tsp turmeric paste/powder) 2 tsps DKhat Spices Coriander & Cumin powder salt to taste oil 3 tsps chopped coriander leaves for garnishing Method: Marinate fish with 3 tsps Gujarati seafood curry paste or (1 heaped tsp garlic paste, 1 tsp chilli paste(optional) and ½ tsp turmeric paste/powder), 2 tsps coriander & cumin powder and 1 tblsp of oil.         ...

This curry paste is commonly used in Gujarati seafood curries such as fish, prawns and crabs.  Ingredients: 40g of peeled garlic 40g red chillies (use less if you prefer it mild) 20g of fresh peeled turmeric (or use 1 tsp turmeric powder) Method: Add all the ingredients in a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding). Curry paste can be refrigerated for a few days or frozen for a few months. Recipes using Gujarati Seafood Curry paste: Gujarati Fish Curry Masala Crabs

Note: (1/2 of this recipe will fill a 33cm x 32cm tray). Ingredients: 1 lb Arad ni dal flour / Urid dal flour 1 lb Chana besan flour 1 lb Almonds (you can use almond meal here, I usually grind the almonds slightly coarse to give the pak a crunchy texture) 1 lb Cassava flour / Singora flour ¾ lb Gundar (Edible Gum) * Please make sure you put this out in the sun in a stainless steel plate or a baking tray for a few hours. This is to make sure that the gum swells nicely when it is...