Seafood Platter
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
300g Tiger prawns, cleaned and deveined
200g Squid, cleaned and cut into rings
300g Fish fillets (snapper or barramundi)
200g Crab claws (optional)
200ml Coconut milk (thick)
150g Onions, finely chopped
150g Tomatoes, chopped
30g Ginger-garlic paste
3piece Green chillies, slit
20piece Curry leaves
4g Turmeric powder
8g Red chilli powder
8g Coriander powder
50ml Coconut oil
20ml Lemon juice
20g Fresh coriander leaves
10g Salt
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate prawns, squid, and fish fillets separately with turmeric, a pinch of red chilli powder, lemon juice, and salt for 20 minutes.
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Heat coconut oil in a wide pan over medium-high heat. Sear the fish fillets for 2–3 minutes per side until golden. Remove and set aside.
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In the same pan, cook the prawns on high heat for 2 minutes per side until pink and just cooked. Remove and set aside.
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Cook the squid rings on high heat for 1–2 minutes — do not overcook or they will become rubbery. Remove and set aside.
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In the same pan, add a little more coconut oil. Add curry leaves and green chillies. Fry for 30 seconds.
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Add chopped onions and cook for 8 minutes until golden. Add ginger-garlic paste and cook for 2 minutes.
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Add tomatoes and cook for 5 minutes until soft. Add red chilli powder and coriander powder. Cook for 2 minutes.
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Pour in coconut milk and stir well. Simmer for 5 minutes until the sauce thickens slightly.
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Return all the cooked seafood to the pan. Toss gently to coat with the coconut sauce. Cook for 2 minutes to heat through.
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Arrange on a large platter, garnish with fresh coriander leaves and lemon wedges. Serve with steamed rice or crusty bread.
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Chef's Tips
Cook each type of seafood separately and for the minimum time needed — prawns, squid, and fish all have different cooking times and overcooking any of them ruins the texture.
Coconut oil and coconut milk are essential for the Andaman-style seafood flavour; they reflect the island's tropical culinary character.
Fresh seafood is critical for a good platter; frozen seafood should be thawed completely and patted dry before cooking to prevent steaming.
Squid is done when it turns opaque and curls slightly; any longer and it becomes tough and chewy — it literally takes only 1–2 minutes.
About This Dish
Seafood Platter is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Cook each type of seafood separately and for the minimum time needed — prawns, squid, and fish all have different cooking times and overcooking any of them ruins the texture. - Coconut oil and coconut milk are essential for the Andaman-style seafood flavour; they reflect the island's tropical culinary character. - Fresh seafood is critical for a good platter; frozen seafood should be thawed completely and patted dry before cooking to prevent steaming. - Squid is done when it turns opaque and curls slightly; any longer and it becomes tough and chewy — it literally takes only 1–2 minutes.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium