Goan steamed fish

Steamed catfish

Ingredients
3 fillets of catfish
Banana leaves (I got them frozen from a Hispanic market)

Ingredients for the Marinade
1 1/2 cups of fresh grated coconut
1/2 onion
1/2 tomato
2 tablespoons of ginger garlic paste
2 spoons of tamarind paste ( I used homemade date chutney)
Coconut oil for cooking
1 bunch of finely cut coriander leaves
1 teaspoon chilli, turmeric and coriander powders
Salt and pepper to taste

Step 1: Saute the ginger garlic paste in coconut oil on low heat. Add finely diced onion, tomato and coconut. Cook it until the ginger garlic paste is cooked. Add the tamarind paste, spices and the coriander leaves.

Step 2: Mix it well. Blend half of this mixture and marinate the fish in it for about 1 hour and set it aside. You can sprinkle some lime juice on the fish.

Step 3: Add the rest of the mixture on top on the fish and place it on the banana leaf.

Step 4: Wrap the fish in the leaf and close it from all sides. You can toothpicks to hold it together.

 Step 5: Bake the fish in the oven at 350F for 15 minutes in a baking pan or foil. Serve hot.

Shrimp Creole

Shrimp Creole

Ingredients
1/2 pounds extra large shrimp
4 pods of crushed garlic
1/2 Onion
2 tomatoes
1/2 bell pepper
2 celery sticks
1/2 teaspoon Old Bay spice and chili powder
1/4 teaspoon hot sauce
1 cup of chicken stock
2 tablespoons flour
2 bay leaves
salt and pepper to taste

Step 1: Saute diced onions garlic and bay leaves with olive oil in a pan.

Step 2: Once the onions have turned brown, add the diced tomatoes.

Step 3: Add the chopped celery, bell pepper, spices and stir the mixture.

Step 4: Add the chicken stock and let it cook. Add the flour and let the mixture thicken.

Step 5: Add the shrimp, hot sauce and stir the mixture. until the shrimp is cooked.

Step 6:  Add some finely chopped coriander for garnish.