COOKING WITH CAMBAY TIGER: Cambay Tiger’s Ready to Cook Range and More…

Cambay Tiger's fab new range of ready-to-cook products

By Raul Dias

Who doesn’t like the convenience of simply ripping apart a bag and rustling up lip-smacking seafood dishes minus the inconvenience of going through the whole cumbersome process of dealing with scaling, gutting, de-veining, slicing and marinating aforementioned seafood? I sure don't! Which is precisely why this week I bring to you the super-efficient and very tasty range of Cambay Tiger’s ready-to-cook seafood products.
All thought the last week I’ve been testing (and yes tasting!) almost their entire range of products so that I can truly and honestly be able to objectively judge and speak of them. And my verdict? They truly are fabulous and will shave a lot of hours off your cooking time, as they did mine. The delivery schedule was bang on time and all my orders came to me super fresh, as though they’d been caught on that very same day!
While I particularly loved the freshness and unctuous mouthfeel of the Omega-3 fatty acid-rich Atlantic salmon

—that I basted with teriyaki sauce and served with mirin soaked rice and pok choi for a Japanese-Sino fusion lunch—the crunchy-on-the-outside-soft-on-the-inside ready to fry fish pakodas were a great convenient tea-time snack and a hit with a friend who suddenly dropped in unannounced.
Here’s the range of some of the products up close and personal:

 Fish Pakodas made with basa

Fish Fingers

Chilli Fish Fingers

Fish sheekh kababs

Chilli-basil basa

Lemon pepper basa

Tandoori prawn skewers

 

Garlic butter prawns

I also want to urge you to visit Cambay Tiger’s well-designed and easy to navigate, brand new e-commerce site www.cambaytiger.com that now serves live, raw, ready-to-cook and frozen seafood. Live seafood initially includes tilapia and mud crabs, while raw would include crustaceans, including prawns, exotic fish such as Atlantic salmon that’s flown in all the way from Norway, fresh water fish such as catla, tilapia and hilsa and sea water fish such as Indian salmon, seer (surmai)

, Chinese pomfret and silver pomfret. The ready-to-cook seafood includes marinated tilapia, prawns, pomfret, salmon and surmai. Frozen includes DVT prawns, tilapia, fish fingers (another one of my favourites), basa chunks, fish pakodas, fish seekh kababs and surmai. Customers could also order for items such as marinades, canned fish and regional fish pickles online. And here’s a little something from Cambay Tiger for those who don’t eat fish; www.cambaytiger.com also serves frozen veg snacks of Frish and Kawan brands such as garlic naan, aloo kulcha, pizza pockets, jalapeno cheese pockets, potato alphabites (yes, you read that right!), potato teddy bears, potato masala wedges, tawa paratha, onion paratha and multi-grain paratha. www.cambaytiger.com will also enlighten viewers with tips to select and cook seafood and also offer exotic recipe. There is an opportunity for viewers to submit their recipes. The portal offers dietary experts including nutritionists, dietitians and culinary connoisseurs to be part of an exclusive experts group and be privy to a host of benefits such as tastings, website features and blogs.

Cambay Tiger’s callout line to its customers has been ‘our fish hasn’t been to the fish market so shouldn’t you’. And I couldn’t agree more to that. Amen!

Goan Prawn Curry

(serves four)
Ingredients:
750 gm Cambay Tiger medium sized prawns (without tails)
2 tbsp coconut oil
1 medium onion, finely chopped
1 tsp finely chopped garlic
1 tbsp ground cumin
2 tbsp chilli powder
1½ tbsp ground coriander
½ tsp salt
800 ml fresh or canned coconut milk
2 tsp tamarind pulp
4 tsp sugar, or to taste
2 green chillies, sliced lengthways
A few fresh coriander leaves for garnish

Method:
* Pour the oil into a large non-stick pan, about 25 cm in diameter, and set it over a medium heat.
* Put in the onion and brown for about five minutes.
* Add the garlic and fry for a further three minutes, then tip in the cumin, chilli powder, coriander and salt.
* Reduce the heat and mix well for one minute. Pour in the coconut milk and spoon in the tamarind pulp and add the sugar.
* Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve garnished with a few coriander leaves and accompanied by steamed or boiled rice.

(Recipe developed for Cambay Tiger by Ann Dias & Raul Dias) 

For more information, please contact Cambay Tiger at:
Website - https://www.cambaytiger.com/
Facebook - https://www.facebook.com/cambaytiger/
Instagram - https://www.instagram.com/cambaytiger/?hl=en
Pinterest - https://in.pinterest.com/cambaytiger/?eq=cambay%20tiger&etslf=7241
Twitter -    https://twitter.com/Cambay_Tiger
Call - +91-7071707170, 022-67906787 for free home delivery of Cambay Tiger’s range of products

Store addresses and contacts:

Lokhandwala
Shop no. 8, Grenville CHS Ltd., Plot no. 98-A/116, Opp. Samarth Vaibhav, Lokhandwala, Andheri (w), Mumbai 400053

Bandra
Shop No 1, Kenwood Cooperative Housing Society, Ambedkar Road, Near Zig Zag Road, Bandra West, Mumbai 400050

Delhi
B-87, Bhishma Pitamah Marg, Block B, Defence Colony, New Delhi 110024

Pune
S No 199 Pl 95 Shop No 5/6, Gulmohar Regency Viman Nagar, Pune 411032

Cambay Tiger Products Available in Nature's Basket, HyperCity, Star Bazaar, Aditya Birla More, Big Bazaar, Nilgiri's in all metro cities pan India.