Granny’s Seafood Soup |
Ingredients
- Seafood Stock: 750 ml
- Prawns: 100 gm
- Squid rings: 50 gm
- Fish Dices: 75 gm
- Crab Meat: 50 gm
- Button mushrooms (chopped): 6 Nos.
- Garlic chopped: 2tbsp
- Coriander leaves chopped: 1 tbsp
- Bay Leaf: 1 Nos.
- Spice Powder: ½ tsp
- Butter: 20gms
- Refined Oil: 3 tbsp
- Salt& Pepper: To taste
- Coconut milk: 60 ml
Method
- Clean wash and rinse seafood and keep for water straining. Heat oil in a soup pan, sauté garlic, till golden brown add seafood [ except fish dices] to this, and sauté well till the water from the seafood meat has evaporated.
bb. Add mushrooms, fish dices, bay leaf and spice powder and seafood stock made from the trimmings and fish bones etc. and allow to boil till you get the soup consistency. - Turn the fire to a low level, Now add coconut milk, butter, and little cornstarch dissolved in water to the soup to get the required consistency. Finally, add butter and chopped coriander leaves. This aromatic soup can be served with local bread rolls.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
