Category Archives: Seafood

Salmon Slaw, The Oriental Way

Salmon Slaw, The Oriental Way

  • Servings: 1
  • Difficulty: easy
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Salmon Slaw






 a moment on the lips is a lifetime on the hips

The weekend gone by was one with multiple moments on the lips and so to ensure that the indulgences are not for a lifetime, I am on a “lightweight” food routine to redress the balance!

Was planning on a simple salad dinner when I got the idea of making an Oriental style slaw with some canned salmon, carrot, cucumber, apple, green pepper and egg. Didn’t have cabbage but I think this slaw works better without it.

The dressing is my made-up recipe and it has me hooked so will be experimenting with it in other dishes in the future.

Straightforward ingredients go towards a simple salad which is elegant, subdued and easy on the tummy.


1 Small can salmon

1 Carrot

1 Cucumber

1 Green pepper

1 Small red apple

1-2 Eggs (depends on size)

1 Teaspoon wasabi paste

1-2 Teaspoons soy sauce

1-2 Teaspoons rice wine vinegar*

1 Tespoon sesame oil

A pinch of salt


  1. Drain the salmon, flake it with a fork or your hand and put it in a salad bowl.
  2. Hard boil the eggs. Once cool, coarsely grate them.
  3. Scrape, wash and coarsely grate the carrot.
  4. Wash, de-core, de-seed and coarsely grate the green pepper.
  5. Wash and coarsely grate the cucumber.
  6. Wash, de-core, de-seed and coarsely grate the apple.
  7. Add the grated egg and vegetables to the salad bowl.
  8. To make the dressing, whisk together the wasabi paste, soy sauce, vinegar and oil with a pinch of salt.
  9. Add to the salad, toss well and serve either at room temperature or refrigerate for a couple of hours if you prefer it slightly chilled.


  1. If you don’t have rice wine vinegar, use any other natural vinegar like white wine or cider.


Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

  • Servings: 1-2
  • Difficulty: easy
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Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton







I find that having canned fish like tuna or salmon in my kitchen cupboard is very handy, specially on those days when I can’t think of what I want for my dinner. There are so many different ways one can play around with the fish.

Have been meaning to experiment with tuna salad for quite some time so when I was stuck for dinner idea the other day, it provided me with the perfect opportunity to get kookily creative.

This is another main course salad which balances contrasting flavours and textures. The sweetcorn has been grilled over the flame for a smokey taste (smokiness enhanced by some smoked paprika in the dressing) and I have also thrown in some extra vegetables for good measure.

I wanted to include sweet potato in the salad but didn’t want it boiled and mushy so decided to make croutons instead.

fresh dill makes this healthy and delicious tuna salad memorably fragrant


1 Small can tuna

1 Small sweet potato

1 Sweet corn on the cob

1 Carrot

2 Tomato

1 Small bunch spring onion

1/4 Cup fresh dill leaves

8-10 Pitted black olives

1 Tablespoon capers

1 Tablespoon olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1-2 Teaspoons smoked paprika

1 Tablespoon mayonnaise (lite/low fat/regular)

Freshly ground black pepper to taste

Rock salt to taste


  1. Follow this method to make sweet potato croutons.
  2. Char grill the sweet corn on a flame. Alternatively, you can do this in a grill or an oven.
  3. Once the sweet corn has cooled down, remove the kernels. The easiest way is to run a knife down the cob.
  4. Drain the tuna.
  5. Wash, scrape and coarsely grate the carrot.
  6. Wash, wipe and finely dice the tomato.
  7. Trim, wash, wipe and finely chop the spring onion (including the green part).
  8. Wash, dry and chop the dill leaves.
  9. Take a large salad bowl and throw in the sweet corn kernels, tuna, carrot, tomato, spring onion and dill.
  10. Add the olives and capers and toss well.
  11. Next, make the dressing.
  12. In a bowl, whisk together the olive oil, juice of lime or lemon, black pepper, smoked paprika, mustard powder, rock salt and mayonnaise.
  13. Pour this dressing over the prepared salad and mix everything together.
  14. Lastly, add the sweet potato crouton, mix once again and serve.

Tuna Laced Cauliflower Salad

Tuna Laced Cauliflower Salad

  • Servings: 1-2
  • Difficulty: easy
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Tuna Laced Cauliflower Salad







Cauliflower is one of those ubiquitous vegetables available all year round and yet I don’t eat enough of it.

Fish is another food I don’t eat as much as I should, specially the oily variety.

I had some tinned tuna lying around in my kitchen cupboard and I was wondering how to pair it up with cauliflower for a main course meal; this is the result.

If you want to try this salad and don’t have canned tuna, adopt my “anything goes” philosophy and use whichever fish you have. Prawns or crab would work just as well. If you are a vegetarian, skip the fish and throw in some cooked lentils instead.

A very lemony, garlicky dressing infuses the right amount of zing to this healthy and satisfying one pot meal.

an ideal mid-week supper dish

Can be enjoyed warm or at room temperature. Make it ahead of time and let the salad dressing flavours get infused into the vegetables for a truly delectable experience.

Ingredients for Salad

1 Small head cauliflower

100 Grams French beans

1 Medium carrot

10-12 Cherry tomato

1 Yellow Pepper

Small bunch spring onion

10-12 Fresh basil leaves

1 Small can tuna (drained weight 110 grams)

10-12 Black olives

Ingredients for Dressing

1 Large head garlic

1 Tablespoon mustard powder

1 Tablespoon cider vinegar

1-2 Tablespoons olive oil

Juice of 2 limes or lemons

1 Teaspoon freshly ground black pepper

1-2 Teaspoons jaggery powder (or honey)

Salt to taste



  1. First, we need to prep the vegetables for salad. Remove tough stalks off the cauliflower. Retain tender leaves and stems. Break florets into medium size pieces with your hands. Roughly chop the heart if tender. Wash, drain and set aside.
  2. Scrape and wash the carrot. Slice into thick batons.
  3. Top and tail the french beans. Snap into half if very long else leave them whole. Wash, drain and set aside.
  4. Wash and halve the cherry tomato.
  5. Wash, de-core, de-seed and slice the yellow pepper.
  6. Wash and slice the spring onion (white part only).
  7. Pit the olives if they have stone in them.
  8. Drain the tuna.
  9. Wash and pat dry the basil and cauliflower leaves.
  10. Steam the cauliflower, carrot and french beans till just cooked. You want them to retain a bite. Use a timer. Once the steam water comes to boil, time for exactly 5 minutes and take off the heat. That should be sufficient.
  11. Cool the steamed cauliflower, carrot and french beans.
  12. Toss all the salad ingredients in a large bowl and set aside.
  13. Next, we make the dressing. Peel and grate the garlic.
  14. Juice the lime/lemon.
  15. Whisk together the garlic, cider vinegar, olive oil, lime/lemon juice, mustard powder, jaggery powder, freshly ground black pepper and salt to taste.
  16. Pour the dressing over the salad, mix well, cover tightly and let the flavours infuse.


  1. This is the first time I tried powdered jaggery in salad dressing and the result was a hint of smokey sweetness (I used organic jaggery). You can substitute jaggery with honey or a pinch of brown sugar.

Fish Curry, The Kooky Way

Fish Curry, The Kooky Way

  • Servings: 2-3
  • Difficulty: easy
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Fish Curry, The Kooky Way








My flatmate friend managed to get us some fish fresh off the trawlers yesterday. The woman who sold the fish to her told her that it is a local variety called Doma. Neither of us have ever heard of it before. To me, it looked like baby trout. A bit of research on the internet tells me that this fish is also known as White Croaker.

I made a simple fish curry which we had with rice.

absolutely delicious, easy on the stomach and very moreish

Some curries are very much in your face, loud and call for attention while others are more sedate, gentle and easy going. Both have their rightful place on the dining table, depending on one’s mood. This recipe belongs to the latter category.

The spice mix used here is homemade. I really can’t think of any ready (pre-packed) substitute for it. You can make a small batch and store it in an air tight jar, it will be good for a few months.

The recipe will work with any type of fish, prawns or squid.

Ingredients for the Spice Mix

1 Tablespoon coriander seeds

1 Tablespoon cumin seeds

1 Tablespoon fennel seeds

1 Teaspoon cardamom seeds

3-4 Cinnamon sticks

1 Teaspoon fenugreek seeds

15-20 Fresh curry leaves

1 Tablespoon turmeric powder

1 Tablespoon chilli powder

Method for the Spice Mix

  1. On a low flame, dry roast the whole spices individually till they emit a nice aroma.
  2. Wash and dry roast the curry leaves till they become crisp.
  3. Once the spices and curry leaves are completely cool, grind them – along with the turmeric and chilli powders – into fine dust.
  4. Store in an airtight jar.

Ingredients for the Fish Curry

500 Grams fish of your choice

2 Large onions

2-3 Fresh green chilli

4 Ripe Tomato

1 Small raw mango

1/2 Cup fresh curry leaves

1 Tablespoon mustard seeds

1 + 1 Teaspoon turmeric powder

1 Tablespoon spice mix

1 Cup coconut milk

1 Tablespoon Oil

A few sprigs of fresh coriander


  1. Wash the pieces of fish and apply 1 teaspoon of turmeric powder and a pinch of salt. Set aside.
  2. Wash and finely slice the onion.
  3. Wash and slice the green chilli.
  4. Wash and chop the tomato.
  5. Wash, peel and finely cube the green mango (discard the stone).
  6. Wash and chop the coriander.
  7. Heat the oil in a pan.
  8. When hot, add the mustard seeds.
  9. When the seeds start spluttering, lower the heat and add the curry leaves.
  10. Stir for about a minute.
  11. Add the sliced chilli and stir for about 30 seconds.
  12. Add the sliced onion, salt and turmeric powder. Mix well, cover and cook for 10 minutes.
  13. Next, add the chopped tomato and diced mango. Cover and cook for about 10 minutes.
  14. Now, add the coconut milk, 1 cup of water and the spice mix. Bring to a rolling boil.
  15. Once the sauce is bubbling, lower the heat and gently slide in the pieces of fish.
  16. Cover and cook for 20 minutes. Do not open in between.
  17. Once cooked, let it sit for 5 minutes.
  18. Garnish with chopped coriander and some more sliced green chilli (optional).
  19. Enjoy hot with rice.

Mackerel Salad

Mackerel Salad

  • Servings: 1
  • Difficulty: easy
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Mackerel Salad








Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.

Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.

I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.

paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm


1 Large (or 2 small) mackerel

1-2 Teaspoons chilli sauce of your choice

100 Grams Purple cabbage

100 Grams white onion

150 Grams Broccoli

10-12 Cherry tomato

1 Sweet potato

1 Tablespoon cider vinegar

Juice of one lime or lemon

Generous pinch of freshly ground black pepper

1 Tablespoon olive oil

Salt to taste


  1. First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
  2. Wash and finely shred the cabbage.
  3. Peel, wash and finely slice the onion in half moon shape. Separate each ring.
  4. Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
  5. Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
  6. About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
  7. Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
  8. When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
  9. Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
  10. Wash and cut the broccoli.
  11. Wash the cherry tomato.
  12. In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
  13. Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
  14. Remove the sweet potato chunks to a plate and let them cool down a bit.
  15. In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
  16. Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
  17. Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
  18. Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
  19. Toss gently so that the chunks of mackerel retain their shape.
  20. Serve immediately or chill a bit before having.

Quinoa, The Kedgeree Way

Quinoa Mackerel Kedgeree

  • Servings: 1
  • Difficulty: easy
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Quinoa, The Kedgeree Way








The original idea was to use quinoa instead of rice in a mackerel kedgeree. However, for some reason, my water judgement went a tad haywire and so I ended up with a quinoa kedgeree which was a bit wet. Still, the end result was really delicious and I will be repeating the recipe (with more success the next time I hope!).

The mackerel used here was fresh. But for kedgeree, tinned fish would work quite well.

My following version of quinoa mackerel kedgeree is adapted from Jack and Jamie.

enjoy hot with wedges of lime or lemon


2 Medium sized mackerel

2 Bayleaf

4-5 Peppercorns

1/2 Cup uncooked quinoa

2 Onions

1 Head garlic

2 Tomato

1 Cup green pea

A handful of spinach

2-3 Green chilli

Fresh ginger the size of your thumb

3-4 Sprigs fresh parsley

1-2 Teaspoons ghee

1 Teaspoon mustard seeds

3-4 green cardamom

1 Teaspoon turmeric powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

1 Teaspoon garam masala

Salt to taste

1 Egg

Juice of 1 Lime or lemon


  1. First, prep the mackerel. Place it in a pan and add water just enough to cover the fish.
  2. Add a pinch of salt, bay leaf and peppercorn.
  3. Bring to boil, lower heat, cover and simmer for about 8 to 10 minutes till the fish is cooked.
  4. Remove the fish to a plate and let it cool down.
  5. Reserve the poaching liquor (you can remove the bay leaf and peppercorn if you like).
  6. Once the fish is cool enough to handle, separate the flesh from the bones.
  7. Leave the flesh in large chunks and set aside.
  8. Wash and chop the spinach.
  9. Wash the green pea.
  10. Peel, wash and dice the onion,.
  11. Peel and slice the garlic.
  12. Wash and chop the tomato.
  13. Wash and slice the chilli.
  14. Wash and grate the ginger.
  15. Wash and chop the parsley.
  16. In a bowl, combine the powdered spices – turmeric, cumin, coriander and garam masala.
  17. Heat the ghee in a frying pan.
  18. Once it is hot, lower the heat and add the mustard seeds and green cardamom.
  19. Stir for 30 seconds and throw in the chopped onion and salt to taste. Cover and cook for 5 minutes.
  20. Uncover and add the garlic, ginger and green chilli. Cover and cook for 5 more minutes.
  21. Uncover and add the chopped tomato. Cover and cook for 2 to 3 minutes.
  22. Uncover and add the quinoa, peas and powdered spices. Mix well.
  23. Now measure the poaching liquor and add it to the pan along with additional water, if required. Usually, the ratio of quinoa to water is 1:2 or 1:3.
  24. Stir everything together, bring to boil, cover and cook for 20 minutes.
  25. While the quinoa is cooking, hard boil the egg.
  26. At the end of 20 minutes, uncover the quinoa pan and add the spinach, lemon juice and mackerel flesh. Combine very gently making sure that you don’t break up the fish.
  27. Cover and cook for 5 minutes till the spinach is wilted.
  28. Take the pan off the heat.
  29. Shell and quarter the egg.
  30. Plate the quinoa kedgeree. Garnish with parsley and egg quarters. Enjoy hot.

Salmon Fishcake With Oats & Quinoa

Salmon Fishcake With Oats & Quinoa

  • Difficulty: easy
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Salmon Fishcake With Oats & Quinoa








I love all sorts of seafood and considering the fact that I live near a sea, it is kind of ironic that it has taken three months of blogging for fish to finely make an appearance on Kooky Cookyng.

The reality is that it is really difficult to find good quality seafood where I live and so I am not able to eat it as often as I would like to.

I have finally resorted to buying canned tuna and salmon in order to incorporate fish in my diet. So you can expect more fishy recipes in the future.

Salmon Fishcake With Oats & Quinoa UncookedToday’s salmon fishcake were made using John West pink salmon.

to give them a healthy twist, I replaced mashed potato with oats and quinoa

I also decided to incorporate some vegetables to up the nutritional value.

The fishcake were finally dusted in semolina as I didn’t have breadcrumbs.

Since I was also out of tartar sauce, I had these with some Colemans mustard and sriracha hot chili sauce (as can be seen in the photo above). Maybe a bit of an odd partnership but it totally worked.

You can also serve some steamed vegetables on the side if you like.


200 Grams cooked, deboned flesh of salmon

1/2 Cup quinoa

3 Tablespoons quick cooking oats

1 Egg

2 Onions

1 Head garlic

1 Yellow pepper

1/2 Cup peas

2-3 Red chilli (optional)

1  + 1 Teaspoon olive oil

Salt to taste

Semolina or breadcrumb for dusting


  1. Make sure that the salmon flesh doesn’t have any bones.
  2. Cook the quinoa according to instructions on the packet. Cool and set aside
  3. While the quinoa is cooking, peel, wash and finely chop the onion.
  4. Peel and slice the garlic.
  5. Wash, de-core and de-seed the yellow pepper. Chop it finely.
  6. Wash the green peas.
  7. Wash and slice the chilli (if using).
  8. Heat one teaspoon of oil in a frying pan. Add the chopped onion, chilli (if using) and garlic. Cover and cook for about 5 minutes.
  9. Uncover, throw in the yellow pepper and peas. Cover and cook for further 5 t o7 minutes till both are soft.
  10. Let this vegetable mixture cool down.
  11. Beat the egg.
  12. In a mixing bowl, combine the salmon, cooked quinoa, cooked vegetables, beaten egg and oats. You can use your hand or a spoon. I find it easier to mix with my hand since it gives me an idea as to whether the mixture is stiff enough to form balls.
  13. If you find that the mixture is too moist, add some more oats.
  14. Shape the cakes according to the size you like.
  15. Refrigerate them for a couple of hours. This will allow for the oats to absorb any excess moisture and for the fishcake to firm up a bit.
  16. When you are ready to cook them, dust them in semolina or breadcrumb.
  17. Heat one teaspoon of olive oil in a frying pan, making sure that it is spread across the entire surface of the pan.
  18. When the oil is hot, gently place the cakes. Be careful that they don’t touch each other.
  19. Lower the heat and let them cook for about 20 minutes.
  20. Flip them over, again with gentle hands. I find a table knife better for this task than a spatula.
  21. Cook the other side for 20 to 25 minutes.
  22. Serve hot with wedges of lime/lemon and sauce of your choice.