Koli Cuisine

 

(This article first appeared online on 25th June 2024 on Live Mint, India https://www.livemint.com/mint-lounge/food/mumbai-koli-cuisine-food-walks-festivals-restaurants-11719248145962.html)

Pathare Prabhu Cuisine

 

(This article first appeared online on 22nd March 2023 in Mint Lounge, India https://lifestyle.livemint.com/food/discover/what-makes-pathare-prabhu-cuisine-mumbai-s-best-kept-secret-111679456746628.html)

Kismur: Goa's delicious monsoon must have

 

 (This article first appeared online on 21st September 2022 in Mint Lounge, India https://lifestyle.livemint.com/food/discover/kismur-is-a-flavour-bomb-from-the-goan-pantry-111663745637616.html)

5 Dangerous Foods We Dare You To Try

 

(This article first appeared online on 5th January 2022 on ZeeZest https://zeezest.com/food/5-most-dangerous-foods-we-dare-you-to-try-1171 )

Sukha Jawla Wanga Batatchyachi Bhaji Recipe: Dried Prawns With Brinjal And Potato

 

This article was published on 19th April 2021 online on NDTV Food https://food.ndtv.com/food-drinks/sukha-jawla-wanga-batatchyachi-bhaji-recipe-dried-prawns-with-brinjal-and-potato-2415801

Gavti Bombil (Bombay Duck) Chutney: A Simple, Rustic Preparation From Maharashtrian Konkan Region (with recipe)

 

This article was published on 12th March 2021 online on NDTV Food https://food.ndtv.com/food-drinks/gavti-bombil-bombay-duck-chutney-a-simple-rustic-preparation-from-maharashtrian-konkan-region-2389374

Raw Beauties!

Showing us that there’s a whole lot more to raw fish dishes than plain old Japanese sashimi are a host of interesting and exotic preparations from as far as Peru to the Philippines. Smart Life introduces you to a few such edible wonders.  

By Raul Dias

It’s safe to say that most of the world’s love affair with raw fish is rather recent. And one that is in its embryonic stages as far the average Indian diner is concerned. Once looked upon as freakishly alien and best left to where it belonged, the raw fish wonder that is Japanese sashimi has ensnared the entire world with its fresh, clean taste and healthy diet appeal. 

Today, sushi bars are an ubiquitous site the world over, with patrons hungry for a piece of that freshly sliced amberjack or for a portion of those gossamer thin slivers of yellowfin tuna—all anointed with a dab of wasabi and a splash of shoyu (soy sauce). And while smoked salmon too has made its way around the world via Scandinavia in the form of gravlax and New York (where it is known as lox), our notion of raw fish preparations is still woefully confined to the above-mentioned two. Not anymore! 

Digging a little deeper into the vast sphere of world cuisine shows us the existence of a whole smorgasbord (pun intended!) of raw fish dish iterations from a diverse number of places that have been enjoyed for centuries in various forms and styles.

Here are a few such raw revelations: 

Poké from Hawaii

Pronounced poh-kay and meaning to “cut crosswise into pieces” this supremely healthy and tasty one bowl Hawaiian origin dish is a very simple preparation that sees short grain sushi rice that has been pre-vinegared as the base. This rice is then topped with diced raw fish and other seafood that can range from salmon and tuna to octopus and sea urchin. A splash of soy, a squirt of Japanese mayonnaise, a dusting of the Japanese spice blend called furikake, sesame seeds and dried flakes of nori (seaweed) finish off this dish that is criminally addictive and clean tasting. Interestingly, very similar to poké is the Korean dish called hoedeopbap that consists of marinated raw tuna served over rice.

Ceviche from Peru

Over the last decade or so the popularity of this paradoxically raw, yet ‘cooked’ fish dish from Peru has reached dizzying heights. This seemingly simple dish is a complex preparation made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají chillies and other seasonings including chopped onions, salt, and coriander. It is the all-important citrus that cooks the fish, turning its translucent flesh into a milky opaque. Ceviche is usually accompanied by side dishes that complement its flavours such as sweet potato, lettuce, roasted corn kernels called cancha and the current hipster chic craze—avocado!

Kokoda from Fiji

Coming to us straight from the swaying coconut trees and cool waters of the lush Fijian islands, this raw fish dish celebrates two of the island’s greatest resources—coconuts and its abundant seafood. Pronounced ko-kon-da, kokoda is a refreshing salad-appetizer that’s perfect after a day swimming the cerulean ocean. Just like a ceviche, cubed white fish like snapper, walu or mahi mahi is first marinated in a citrus mixture so that it cures and cooks and then a splash of cooling coconut cream is added to give the dish its creamy consistency. Diced tomatoes and a few fronds of coriander finish off this dish that is always served in a hollowed-out coconut shell.  

Crudo and Carpaccio from Italy

Literally meaning ‘crude’ or ‘raw’ in Italian, crudo is a super popular and versatile raw fish dish from Italy that can be anything from slices of raw fish drizzled over with olive oil and seasoning, to a chopped version just like a steak tartare that’s always topped with an egg yolk. Similarly, fish carpaccio is the pescatarian version of the thinly sliced raw beef dish of the same name that was invented in 1950 by Giuseppe Cipriani, founder of Harry’s Bar in Venice and named in honour of Vittore Carpaccio, the Venetian painter known for his characteristic red and white tones.  

Yusheng from China

Literally meaning “raw fish” the dish is basically a Cantonese-style raw fish salad consisting of strips of raw fish mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Also known as the “prosperity toss”, yusheng has been a Cantonese favourite for decades with the most common form being the qicai yusheng (seven-coloured raw fish salad) served in local restaurants during the Chinese New Year period. And although versions of it are thought to have existed in ancient China, the contemporary version was created and popularised in the 1960s.

Kinilaw from the Philippines

An interesting raw fish dish that is closely related to not one but two dishes on this list, kinilaw from the Philippines borrows elements from both a ceviche and a kokoda. Hailing from the Visayan region of the archipelago, the name kinilaw is derived from the word, “kilaw”, which means raw or uncooked. Just like a ceviche, the seafood is ‘cooked’ without the application of heat but is rather cured in vinegar. Additional souring agents like the native calamansi (a lime-orange like fruit), tamarind, or green mangoes are added to enhance its tartness. To complete the dish, black pepper, onions, ginger, seaweed and sliced chilies are also added. And in some parts of the country, just like a kokoda, a dash of coconut milk or cream is added to give the dish a creamy, sweetish send-off! 

(A differently edited version of this piece was first published in the November 2020 issue of The Week's Smart Life magazine)

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.

COOKING WITH CAMBAY TIGER: Meet and eat with Cambay Tiger’s ‘live’ fish selection!

Counter at Cambay Tiger Seafood Mart

By Raul Dias

While fitness was on my mind last weekend, as I delved into the very interesting and innovative range of Cambay Tiger’s Fitness Packs in last Friday’s post, this week I wanted to highlight a very cool concept that’s unique to this seafood brand! Now, the Cambay Tiger Seafood Mart or CTSM for short is an exclusive lifestyle seafood retail outlet from the WestCoast Group—which, as you may be aware, is India’s only fully-integrated aquaculture and seafood company [see note on WestCoast ‘Cage Culture’ below].

WestCoast Cage Culture fish farms at Varasgaon, near Pune

What’s interesting, is that the Bandra and Lokhandwala stores of Cambay Tiger Seafood Mart in Mumbai differentiates the brand from its competitors in that they mainly sell seafood that comes from their farms. This is done with the aim of giving to their customers a true farm-to-fork experience with guaranteed traceability. As for the fish that they don’t farm, Cambay Tiger buys them directly from local fishermen whom they teach how to keep the catch fresh and viable till it reaches the stores. They then pick only then best. And that’s the very aspect of freshness that made me super curious about the operations of the CTSM model.

A tilapia harvest in progress

And so, one excruciatingly hot pre-summer afternoon, I made my way uptown to check out the Lokhandwala Complex store. The ambience, design, display and human resources at the store have been very well-tailored to give the customer a first-of-its-kind seafood experience in India and one that I’d hitherto only experienced at large supermarket and specialty seafood stores on my trips to the US and Europe.
The Lokhandwala mart along with its Bandra counterpart offers a trifecta of chilled, frozen and get his…live seafood! (This live purchase facility is also available at HyperCity in Malad, Mumbai and HyperCity in Vashi that stock Cambay Tiger). Yes, I was surprised to find a dozen or so Indian basa and tilapia in a variety of sizes swimming happily in a large wall-embedded glass tank. The staff at the mart are skillfully trained to humanely cull the fish of your choice, gut them, clean them and slice them in pieces, filets or even whole as per the customer’s specifications. 

Tilapia in tanks

As for me, I preferred to get an already on ice medium-sized tilapia that was superbly fileted into four filets in a matter of minutes, trimmed, washed, vacuum packed and handed over to me. My plan was to return home and try out for dinner, a grilled tilapia summer recipe I’d been waiting to cook, using a zesty mango salsa that my grilled tilapia filets would be anointed with [see recipe below].

The Cambay Tiger Bandra store

The range of fish and seafood available at the mart was staggering to say the very least. It included, besides the aforementioned Indian basa and tilapia, white prawns, seer fish, black pomfret, mud crabs, sardines, lady fish, Chinese pomfret, silver pomfret, silver anchovies, rawas, mackerel, rohu, catla along with Atlantic salmon that’s flown in all the way from Norway. 

Workers at Cambay Tiger's shrimp processing plant at Surat

At the mart, you can also shop for accompanying items such as rubs, seasonings, marinades, spray on herb oils, canned fish and regional fish pickles.

An inside view of Cambay Tiger Seafood Mart with live tilapia tanks above

And as a courtesy to those customers who would like to have a bite of their purchases right then and there, the staff very kindly offer to grill up, fry up and microwave your fish and seafood that you can enjoy eating seated at the tables and chairs provided in the store’s foyer.
Now that’s truly from farm to fork!

Grilled Tilapia and Mango Salsa 

(serves four)
Ingredients:
4 Cambay Tiger tilapia fillets
1/2 cup extra-virgin olive oil
1 clove garlic, minced
2 tsp dried basil
2 tsp ground black pepper
1 tsp salt
2/3 cup chopped semi-ripe mango
2 tbsp lime juice
2 tbsp orange juice
4 tsp minced jalapeno
4 tsp minced red onion
2 tsp minced red capsicum
1 tbsp fresh coriander leaves
1 tsp ground black pepper

Method:
* Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
* Make the salsa by stirring the mango, lime juice, orange juice, jalapeno, red onion, red capsicum, coriander leaves, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavours to blend.
* Preheat the grill for medium-high heat, and lightly oil the grate.
* Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.
* Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

(Recipe developed for Cambay Tiger by 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.

WestCoast Cage Culture – Pilot Project for the Maharashtra Government

·         WestCoast has taken on lease near Pune, 1200 hectare Varasgaon reservoir and 800 hectare Panshet reservoir for fish (in cage) culture. WC has received permission from Maharashtra state fisheries department for utilising 1% of these water bodies for cage culture.

·         WestCoast has plans to replicate its successful shrimp model in fish i.e. the fully integrated, hatcheries to retail model. The company sees a huge potential in the business as the world is moving away from sea caught fish to farmed fish.

·         The company currently has put up 160 cages at Varasgaon and Panshet. The idea is to gradually increase the number of cages up to 2,000 in the next 2 years. For Tilapia and Pangasius culture, each cage is 5 meters x 5 meters x 3.5 meters with one cage being able to harvest approximately 5 tonne fish per year.

·         At present Tilapia is reared in 110 cages and Pangasius in 50 cages.

·         The company plans to harvest 10,000 tonnes of fish from these two reservoirs by the end of 2018.

·         Cage culture is a technique of rearing fish in net enclosure with minimum predatory pressure. It is a technology which is practiced in confined water bodies where the quality fish seed is reared organically with well-monitored probiotic diet in pollution free environment.

·         Advantage with cage culture is – the company has total control over the origin of the fish, the quality of environment in which it grows, its diet, ensuring its overall goodness. This also supports traceability, which the new market is very particular about

·         They are also experimenting cage culture of Seabass for the first time in India. They use small cages of 2mx2mx1m cage in which 1,200 kg of fish could be harvested in two crops per year.

·         Live Tilapia is currently sold in Mumbai at the company’s flagship fish retail outlet Cambay Tiger Seafood Mart and major  fish markets in Mumbai, a first of its kind trend in the country

·         WestCoast also has plans to sell Cambay Tiger branded Tilapia in the market to highlight traceability factor

About Tilapia -

·         Tilapia is the largest consumed fish in the world with a global production of 45 lakh tons/year or 143 kg per second.

·         Tilapia is the fourth largest consumed fish in US, after shrimps, canned Tuna and Salmon and is popularly known as aquatic chicken. It is quietly catching on popularity in Europe.

·         China, Egypt and Indonesia are the major producers and exporters of Tilapia.

·         Tilapia is rich in proteins, vitamins, omega 3 fatty acids, selenium, and minerals. It helps in muscle growth and development. It also benefits heart, bone and brains.

Tilapia Cage Culture – a game changer-

·         Cage cultured Tilapia flesh does not have typical odour that you get in wild caught or pond reared fish, making it more & more popular among fish lovers.

·         WestCoast is primarily targeting leading hotels and restaurants in metros with live Tilapia fish. It has employed advanced transportation technology to transport live Tilapia in tanks, so that the market gets the freshest fish.

·         Tilapia can be an excellent base fish for value added fish based products such as fish fries, fish fingers, fish cutlet, breaded fish, fish chips, grill fish, fish pakoda; and boneless fish gravy-based dishes

·         Right now the market for base fish is controlled by basa (Pangasius), mainly imported from Vietnam

Direct and Indirect benefits of the project -

·         Promotes farm-to-fork model in fish.

·         Promotion of Cage culture helps tap 4.5 million hectare fresh water resources for fish production and thereby increase consumption of healthy proteins in the country. Maharashtra has 3.5 lakh hectare which is suitable for cage culture. Per year fish consumption of the world is 18.4kg per capita, and in India it is less than 2kg.

·         In line with Prime Minister Modi’s ‘Make In India’ concept, as against the current practise of importing fish

·         Employment generation - for every 10 cages, 3 people are required

·         Make fish available to market at highly economic rates

·         Guarantees traceability and hygiene

·         Helps in controlling overfishing in oceans and rivers, which is causing extinction of fish and environmental degradation.

·         Enables sale of live fish and develops a consumer behaviour trend of buying live fish from the market

COOKING WITH CAMBAY TIGER: Cambay Tiger’s Fabulous new ‘Fitness Packs'

By Raul Dias

I’m one of those people who loves to eat fish. But I’m also one of those who want nothing to do with the whole ensuing drama it takes to get a nice piece of the sea’s bounty onto our plates. I mean, I can never see myself trooping down to the nearest fish market, haggling over the price of the day’s catch with a garrulous fish monger, leave alone scaling, gutting and filleting aforementioned fish!
So, I was elated to say the very least when the nice people at West Coast Fine Foods (India) Pvt. Ltd.—the manufacturers of the very cool Cambay Tiger range of pre-packed frozen, fresh and even live(!!) seafood—got in touch with me to associate with them on their amazing range of products for a series of weekend projects that you’ll be soon seeing more of here at raulontheprowl and on my other social media outlets. What I’ll be doing is not only telling you all about what I think of their products, but also providing you with simple, easy to follow recipes that I’ve developed using Cambay Tiger Seafood Mart’s bouquet of seafood products.
So, for this weekend, I’ve decided to get with the fitness aspect of eating fish and talk to you about the superbly conceptualised Cambay Tiger Fitness Packs:
Now, we all must be aware, fish, rich in Omega 3 fatty acids, has become the new age medicine. Nutritionists suggest that consumption of fish in optimum amounts on a regular basis could help in curing a particular ailment, enhance one’s complexion and yes, aid in weight loss. Fish such as salmon, seer, tilapia and seabass have been proved good for your heart; Indian salmon is also good for your eyes; red snapper is good for skin; tilapia is good for the heart, muscles, brain and bones, while tuna is perfect for those seeking to aid in weight loss and to enhance the immune system.
Taking this knowledge to a new level. Cambay Tiger Seafood Mart—the country’s leading fish retailer has come up with special health and beauty fish packages called the Cambay Tiger Fitness Packs. These packages have been recommended by nutritionists after detailed research and include…

·         Red snapper and Indian salmon (each twice a week) for beauty enhancement. 

·         Red snapper and surmai (each twice a week) for weight loss 

·         Tuna (thrice a week) for muscle building

·         Tilapia (thrice a week) for bone health

·         Indian salmon (thrice a week) for general fitness 

·         Sea bass and surmai (each twice a week) for cholesterol management

·         Indian salmon and tuna (each twice a week) for eye care

A few key facts about the various kinds of fish and their benefits:

·         Protein found in salmon is easily digestible and omega-3 fatty acids helps lowering cholesterol. It also protects us against kidney cancer.

·         Tuna fish has very high levels of omega-3 fatty acids, which help to reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels.

·         Seer fish contains heart-healthy omega-3 fatty acids, which lower triglyceride levels as well as help reduce inflammation throughout the body and support brain health.

·         Sea Bass is an excellent source of protein, selenium, vitamins and essential omega-3 fatty acids. It helps produce antioxidants and to synthesize thyroid hormones.

·         Tilapia help reduce weight, boost overall metabolism, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline.

·         Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids.

The packages are delivered at your doorstep free of charge (call +91-7071707170 or log on to www.cambaytiger.com) and come pre-marinated in three yummy falvours—chilli basil, spring onion and herbs and my personal favourite lemon pepper! Believe me, I’ve tried them all and they are the perfect packages where all you need to do to get your diet right, is to rip open a pack and grill the fish for 3-4 minutes and serve with a healthy selection of accompaniments (see recipe below).

The packages can also be subscribed at the Bandra (in pic above) and Lokhandwala, Mumbai stores of Cambay Tiger Seafood Mart.

Grilled Salmon with Tzatziki and Sautéed Vegetables

(serves one)
Ingredients:
200gms (1 pack) Cambay Tiger salmon in a lemon pepper marinade
2tsp olive oil
50gm zucchini cubes
50gm butternut squash cubes
50gm baby potatoes (boiled with skin on)
100gm low fat greek-style yogurt
25gm grated cucumber
25gm finely chopped onion
10gm chopped dill
Salt to taste
Freshly ground pepper to taste

Method:
* In a non-stick pan grill the pre-marinated Cambay Tiger salmon (or any other variety of your liking!) with 1tsp olive oil for 3 minute on each side. Keep aside on a warm plate.
* In the same pan, lightly sauté the zucchini and butternut squash cubes along with the baby potatoes in the remaining 1tsp olive oil. Season with salt and freshly ground pepper.
* For the tzatziki sauce, in a bowl, mix together the Greek yogurt, grated cucumber, chopped onion and dill, keeping aside a few sprigs of dill for garnish. Season with salt and pepper.
* In a plate, put the fish, veggies and drizzle over with the tzatziki sauce and garnish with a sprig of dill and serve.

(Recipe developed for Cambay Tiger by 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