Seafood Rasam Recipe

Add Review
Seafood Rasam
  • Chef: Chef Ishi Neogi, Laidback Waters, New Delhi
  • Recipe Servings: 6
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Clams, mussels, squids, prawns and fish cooked with lentil puree, tamarind pulp and masalas to make an exquisite tasting seafood rasam.

Ingredients of Seafood Rasam

  • 1/2 cup diced fish (any white fish)
  • 2 baby octopus
  • 1/2 cup shrimps
  • 1/2 cup clam
  • 1/2 cup clam shells
  • 1/2 cup squids tubes
  • 1/2 cup mussel meat
  • 1/2 cup cleaned and diced prawns
  • 1/2 cup yellow clam meat
  • 2 whole red chillies
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 7-8 curry leaves
  • 3 cloves, garlic crushed
  • 1 inch ginger, pounded lightly
  • 2 diced onions
  • 2 diced tomatoes
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 1/2 tsp Madras curry powder
  • 1 tsp asafoetida (heeng)
  • 4 cups lentil puree
  • 1 cup prawn stock
  • 1 tsp tamarind pulp
  • 3 tsp oil
  • Salt to taste

How to Make Seafood Rasam

  • 1.To make the tempering, heat oil in a pan and add whole red chillies.
  • 2.Put mustard seeds, fenugreek seeds, curry leaves, crushed garlic, ginger, onions and tomatoes.
  • 3.Mix well and then add the seafood.
  • 4.Add turmeric, red chilli powder, Madras curry powder and asafoetida.
  • 5.Pour in lentil puree and prawn stock.
  • 6.Add tamarind pulp, give one boil and serve.
Tags: RasamSeafood

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png
Advertisement
Advertisement