NewStats: 3,261,342 , 8,173,725 topics. Date: Wednesday, 28 May 2025 at 09:25 PM 6s563b

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Ingredients

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Yes but not as expensive as you think

walemoney007:
Please continue bro

I love sea food,but its so expensive

Please if you think this thread is worth continuing, just make a comment. Thanks and lalasticala, please can this go to front page? It's worth it I believe.

Pastels or Fish pies are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be baked. They are usually served with a spicy tomato sauce. The West African Pastel is similar to the empanada of the Hispanic world, and the samosa of India, even the Chinese wonton, Italian ravioli, and Polish pierogi (though the later are likely to be cooked in boiling water instead of hot oil).


You may wonder how this dish, a popular snack or appetizer in Western Africa, got its name (and if it has anything to do with artist's colors). Evidently, pastels are a Western African version of the famous Pigeon Pie of Morocco, which is more properly known as Bastilla (Bestilla, B'stila, Bstila). The Moroccan Bastilla is made with fowl, while in Western Africa fish is usually used. Similar and not-so-similar dishes with similar names (Pasteles, etc.) are found in Latin America, though if they were brought there via Africa or the Iberian pennesula (where Pasteles are also found) cannot be determined. And though it may seem that Pastels do not have much in common with artist's colors, linguists believe that the Moroccan Bastilla, the West African Pastel, and the artist's crayons all take their name from the same Latin root meaning "paste", from which we get "pasta"

What you need

Pastry:
three cups of all-purpose flour (wheat flour)
three eggs, lightly beaten -- or -- one 1/4 ounce envelope of active dry yeast (baker's yeast) or similar, mixed with a spoonful of warm water
one teaspoon salt
one cup warm water
one tablespoon vegetable oil


Stuffing:
a few spoonfuls of oil
one to two pounds fish (mackerel, mullet, tuna, grouper, or whatever), filleted, skin and bones removed
one onion, finely chopped (optional)
one carrot, finely chopped (optional)
one clove of garlic, minced (optional)
one bunch of parsley, chopped (optional)
two tablespoons tomato paste
salt, black pepper, cayenne pepper or red pepper (to taste)


Sauce:
two tomatoes, skin removed and chopped
one sweet green pepper, finely chopped
one onion, finely chopped
one cup vegetable oil
one clove of garlic, minced (or garlic powder)
one bunch chopped parsley, chopped
chile pepper, cleaned and finely chopped
two tablespoons tomato paste
two cups water
salt, black pepper, cayenne pepper or red pepper (to taste)

What you do

All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. In a large mixing bowl combine the flour, eggs or yeast, and salt. Slowly mix in the water so as to make a thick dough. Knead for a few minutes. Cover with a clean cloth and set aside in a warm place (like the oven, briefly heated then turned off) to rest. If using yeast, the dough should rest for at least an hour or two.
While the dough is resting: Heat oil in a skillet. Fry the fish and vegetables ingredients for stuffing. Reduce heat. Add tomato paste and enough water to keep the mixture moist, cover, and simmer for half an hour. Adjust seasoning. Chop fish into small pieces.
Heat oil in a separate pot. Fry the vegetable ingredients for sauce. Reduce heat. Add tomato paste and water, cover, and simmer. Adjust seasoning.

Roll the dough into a sheet about a quarter of an inch (0.6 centimeter) thick. Cut the dough into pieces, each about the size of your hand. (An inverted bowl can be used to cut circles, or you cut them into squares.) Place a spoonful of the stuffing mixture in the center of each piece of dough, fold the dough over the stuffing, and crimp the edges together.

Fry the pastels in hot oil. Use a skillet with an half inch of oil, or a pot with enough oil to allow the pastels to float. Fry the pastels until they are golden brown, turning them at least once. Fry only a few at a time, not letting them touch each other while frying. When each batch is done, place the pastels on a paper towel, and place in a warm oven until all are done.
Garnish with a little left over parsley. Serve with a bowl filled with the warm dipping sauce.

Sardines & Greens Stew

Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any other sort of dried, smoked, or salted fish can be used in place of the sardines.


What you need

oil for frying (palm oil is most authentic, but any vegetable oil will do)
one onion, finely chopped
one clove of garlic, minced
one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
one to two pounds of spinach, cleaned, stems removed -- or -- cassava leaves ( Feuilles de Manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
salt, black pepper, cayenne pepper or red pepper (to taste)
canned sardines (two or three cans is good, but one can will do if you're on a tight budget)

What you do

If using dried or salted fish:
Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).

Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Plantains, or Rice.

There are very few recipes for oysters in African cookbooks, and those that there are come from Western Africa. Thus, it seems possible that Oysters Mombasa originated among expatriates in Africa during the era of British colonialism in Kenya. Mombasa, an island-port city on the Indian ocean, served as the gateway to the "white highlands" and "Happy Valley" of Kenya for European settlers arriving by ship. It's easy to imagine jazz-age European elites eating oysters like this in Mombasa's hotels and restaurants. To this day, Kenyan oysters are featured on the menus of restaurants and resorts, mostly frequented by tourists, along the Kenyan coast. (This recipe adapted from Bea Sandler's The African Cookbook.)



What you need

half a cup butter
three cloves garlic, finely minced
one small bunch of parsley or cilantro, chopped
African Hot Sauce or Piri-Piri (Pili-Pili) sauce or tabasco (or similar) sauce, to taste
one-half cup white wine
salt, black pepper, and red pepper; to taste
two to three dozen fresh oysters, cleaned and left on the half shell

What you do

Preheat oven to 350° F.
Prepare sauce: melt butter in a saucepan. Add garlic and parsley (or cilantro). Sauté for a few minutes. Add hot sauce, wine, salt, and pepper. Remove from heat.
Arrange the oysters on a baking sheet. Drizzle a spoonful of sauce over each oyster.
Bake oysters for six to eight minutes in the heated oven. Serve immediately with lemon wedges and remaining sauce or additional hot sauce on the side.
Mombasa is Kenya's second-largest city and its chief port. For centuries before the city was visited by Vasco da Gama in 1498, Mombasa was a center of the Arab slave and ivory trades. It was part of the Portuguese empire during the 1500s and 1600s, and was then ruled by Oman, Zanzibar, and finally Great Britain until Kenyan independence. Fort Jesus, built by the Portuguese, was often the center of violent struggles for power and is still a landmark on the city's waterfront.

2. Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times. In Africa, both farm-raised and wild tilapia are commonly eaten. Tilapia could be substituted in most of the fish recipes in The Congo Cookbook. Tilapia grilling over a charcoal fire is a common sight in African kitchens and on African streets. For this recipe, use a charcoal grill if possible, if not, resort to the oven broiler.


What you need

- one cup vegetable oil
- salt
- red pepper flakes, cayenne pepper, or African Hot Sauce (to taste)
- juice of one lemon
- one onion, finely chopped
- one sweet green pepper (or bell pepper), finely chopped
- one spoonful of vinegar
- whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets)

What you do

In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.
Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough).
Cook the fish over a charcoal fire in an outdoor grill (a grill basket made to hold fish while grilling is very helpful), or broil in the oven, turning once or twice.
Serve with an African Hot Sauce.

Africa is a continent of great rivers: the Congo (which is the only major river to cross the equator twice), the (great gray-green, greasy) Limpopo (as Rudyard Kipling called it), the Niger, the Nile, the Orange, and the Zambezi, to name a few. woman with fishing net, guineeSome of the world's great lakes are in Africa: for example, Kivu, Nyasa (Malawi), Tanganyika, and Victoria. Africa's coastline climate, with the Atlantic ocean on the west and the Indian ocean on the east, ranges from Mediterranean, to tropical and equatorial, to temperate. For certain African peoples, fishing and gathering various freshwater or saltwater species has been an important source of food for millennia. One notable feature of African cooking is the use of fish and shrimp that have been preserved by drying, salting, or smoking. (Though in many dishes they are used only as a seasoning.) This practice undoubtedly dates from pre-historic times, when it the only way to keep a bountiful catch for future use. Today, imported salted codfish from Scandinavia (called stockfish) is found in shops and groceries all over Western and Central Africa.

1. Fish & Onions in Tomato Sauce

A simple Central African way to prepare any whole fish. Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast of Africa.

the enya (wagenia) and manyanga people use fish traps attached to scaffolds built over the congo river rapids

What you need

one whole fish (several if you have small fish) -- a half pound per serving
one or two onions, chopped
oil for frying
fresh tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
cayenne pepper or red pepper, black pepper, salt

What you do

Clean fish. Stuff stomach cavity with chopped onions. Heat oil in frying pan. Fry fish in oil on both sides until nearly done. Add tomatoes and spices. Simmer until done.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or Rice; and African Hot Sauce, and a vegetable.

still available

Still available

Difference between Shrimps and Prawns

Biologically speaking, they are actually different species, but the names are so commonly used interchangeably as to completely muddle the distinctions. For example, spot prawns are actually shrimp while ridgeback shrimp are actually prawns.

Prawns have claws on three of their five pairs of legs, shrimp have claws on two of their five pairs of legs. Their gills and body shape are different too.

As far as cooking them goes, they are virtually identical and interchangeable.

If you want prawns, shrimp or seafood delivered to you in large quantity, just me

Do you want the freshest seafood for your restaurant or for exportation? Reach me to get in large quantity

Thank you sir!

Pro2makx:
You make sense abeg. Good work

Are you interested in exporting seafood and need a supplier? me via 09091772274 and if you need for a restaurant and events, that number too.. Prawns, Shrimps, Fish, Crabs etc

According to a study sponsored by the Food and Agriculture Organisation (FAO) of the United Nations, the quantity of dried and smoked catfish, tilapia and other types of fish exported from West Africa to the United Kingdom was estimated at over 500 tonnes per year; with a retail value of nearly $20 million.

Nigeria alone exports about 5 tonnes of frozen fish per month (via airfreight). Other major exporting countries are Ghana, the Ivory Coast, Senegal and Cameroon.

However, with stricter regulations on food imported into the US and Europe, Africans are finding it difficult to exploit the million-dollar foreign market for seafood.

This article reveals the secrets of the trade and how you can take advantage.


EU bans all ‘commercial’ consignments of seafood from Africa (and other non-EU countries) from entering the EU region.

This regulation has seriously reduced the volume of smoked fish that can be exported to Europe.

However, ‘personal’ exports are still allowed. Personal exports are small quantities of seafood (not more than 20kg in total weight).

This regulation is designed to prevent wholesale export of seafood to Europe. ‘Personal export’ includes consignments that are 20kg (or less) and may be carried as hand luggage while travelling.

It can also be sent (by mail or freight) directly to private addresses and named individuals in the EU for personal consumption only. Any exports to ed businesses in the EU or export quantities beyond the 20kg limit will not be allowed and will be seized and/or destroyed at EU ports.

This new policy has essentially killed seafood wholesale businesses in Europe who are presently unable to legally import commercial quantities of these products into the EU. This presents a huge opportunity to small African businesses interested in exporting smoked fish to Europe.

Export sizes are now much smaller (limited to 20kg) and can be sold directly to individuals in Europe. Your exports could be posted to target customers via airfreight, and should get to them within 24 hours.

You could sell directly to persons visiting Africa on business or holidays and send it over to them (via airfreight) on a repeat basis while they are back in Europe.

Exporting the minimum 20kg requirement is favourable to a Smallstarter because it significantly reduces the business risk involved.

This reduced quantity has reduced the amount of capital needed to start this business and allows you to sell directly to the consumers at retail prices (which greatly increases the profit potential).

Note: The European Union regulations governing food and beverage imports are constantly changing. To remain updated on the rules, you should make it a habit to check out the Fishery Products Import section of the UK Food Standards Agency.



How to export Seafood to the United States

Seafood export unlike Europe, it is still possible to export commercial quantities of seafood to the USA, another huge market for the product.

However, following the ing of the Bioterrorism Act of 2002, ‘all facilities that manufacture, process, pack, or store food, beverages, or dietary supplements that may be consumed in the United States by humans or animals are required to be ed with the US Food and Drug istration (FDA).’

The registration process is likely to include an inspection of the facility where your seafood is packaged. Companies located outside the United States must choose a US Agent who will be responsible for communicating with the FDA and handle any necessary paperwork.

Having a Certificate of Registration assures customers and suppliers that you have complied with all FDA regulations.

Registrar Corp is a good place to start your journey if you’re interested in supplying to the US market. They have food safety experts trained in FDA inspections who can offer experienced advice and help you get prepared to gain FDA approval.

Because the rules around importing food to the US change from time to time, it’s always a great idea to be on top of the most current information.

During the course of our research for this article, we came across a couple of good resources and give our top three recommendations as follows:

Express Guidelines for Importing Food to the United States – This is a very detailed resource on the DHL website. It contains a lot of stuff you’ll be interested in if you intend to export food stuff to the US.
Importing Food for Commercial Sale (Resale) is another great resource on the website of the US Customs and Border Protection. New alerts are issued on the site from time to time.
Rules, Regulations and Procedures for importing food to the United States – Although this document originated from the Kabul Embassy in Afghanistan, it contains a lot of detail on the subject. It’s a 7-page PDF document and should take you less than 5 minutes to read. However, we noticed a lot of the links on the document are quite dead.

Did you know that N6b worth of prawns and shrimps was exported out of Nigeria in Q4, 2016 alone.
Let's perfect the local market and look beyond, that's the way to go especially if one dreams to be a big player. Reach me if you need supplies to export.

Ingredients:

1 GREEN ONION (SHALLOT)
1 LONG RED CHILLI
2 CLOVES GARLIC
2 cm PIECE GINGER
½ CUP FRESH CORIANDER LEAVES
1 LIME
20 ml (1 TBS) PEANUT OIL
500 g PEELED GREEN PRAWNS (TAILS INTACT)

LIME AIOLI

1 LIME
1 SMALL CLOVE GARLIC
½ CUP WHOLE EGG MAYONNAISE (OR SEE MAYONNAISE RECIPE)
SALT AND FRESHLY GROUND BLACK PEPPER

Method:
Roughly chop onion and chilli. Peel garlic and ginger. Place the onion, chilli, garlic, ginger and coriander in the bowl fitted with the ultrablade knife and mix on speed 12 for 15 seconds. Put mixture in a separate bowl. Add grated lime rind, lime juice and oil to the mixture. Add the prawns and combine. Cover with cling film and place in the fridge to marinate.
Remove the ultrablade knife and clean the bowl. Pour 0.7 L of water into bowl. Place steam basket in the bowl, add prawns. Launch the steam program for 12-15 mins or until prawns are cooked. Serve with lime aioli.

To make the Lime aioli
Finely grate and juice the lime. Peel and crush the garlic. Combine with all other aioli ingredients.

Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two. Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those s. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically. For example, in the United Kingdom both prawns and shrimps are known as prawns while in the United States and Australia they're all referred to as shrimp.



In India, prawns and shrimp are mostly referred to as 'prawns' and celebrated as the hero ingredient across many regional cuisines, especially in the South of India. Chettinad Eral Kuzhambu or chettinad prawn curry, Kerala prawn fry, prawn vindaloo which is infused with vinegar, Bengali prawn malai curry, prawn balchao and the all-time-favourtie, prawn tikka masala.



Fresh water prawns need to be peeled and deveined before they can be fried or dunked straight into curries. The big, king-sized prawns also need to be peeled but are best cooked whole. To peel the prawns, pinch slightly behind the head and twist the body. Raise the shells and legs from the body, keep the tail if you'd like. Pull out the long black thread with the knife.



How to Cook Prawns

You could pick out frozen prawns or buy fresh ones. If you're picking out the frozen ones then make sure to completely defrost them before you cook. Prawns might be easy to cook but they dry out even more easily. So try to avoid cooking them on a high flame. Instead, opt for poaching. Dunk the prawns into simmering water and let them cook through and through. You could also try steaming - marinate the prawns and shove them in a microwave till they're cooked and curled up small. Pan sauteing and frying are also two popular methods that you could save for fancier occasions.



To prove just how versatile an ingredient this is, we've put together a collection of prawn recipes from some top Indian and international chefs. From coconut-y fried prawns to the long time favourtie prawn balchao - here's everything you need.

Recipe by Joey Matthew



This dish unearths the richness of the 'land down under', its marvelous seafood and its beautiful spices. Juicy prawns fried crisp in coconut oil, spluttering mustard seeds, crackling curry leaves, turmeric, fiery chillies and a drop of lemon.







2. Spicy Prawns with Sweet Dipping
Recipe by Ritu Dalmia



Watch Ritu Dalmia create magic! Tiger prawns tossed with onions, chilli and white wine, and then plated beautifully and served with a sweet orange marmalade sauce.







3. Spicy Sriracha Prawns with Basil
Recipe by Chef Divya Burman



Here's something extraordinary for all of you who can't get enough spicy food. Deshelled prawns cooked in a handful of ingredients - green chilli, sriracha chilli sauce, fish sauce, soft basil leaves and crunchy onions.







4. Prawn Curry
Recipe by Chef Mayawati



A bowl of plain white rice could not taste better than how they tastes with prawn curry. Take 5-6 garlic cloves, onions, coconut, coriander seeds and grind them to get a fine paste. Add water and dump the prawns till they cook through and through.







5. Guilt-Free Karwari Prawns
Recipe by Seema Chandra



Fried prawns do taste divine but they also add to your waistline. Take a look at this perfectly delightful recipe that's not only easy but also a healthy way of enjoying crispy fried prawns. Medium-sized prawns are coated in lime juice, turmeric, fennel powder, tamarind water, dipped in semolina and fried crisp.

6. Prawn Pulao
Recipe by Chef Aditya Bal



Rice cooked with beautifully marinated ginger, garlic prawns and smeared with a masala of cardamom, cinnamon, clove, chilli and a handful of more mind-blowing ingredients.







7. Malai Prawn Curry
Recipe by Chef Ishi Neogi, Laidback Waters, Delhi



A creamy curry delicately flavoured with coconut, milk, cinnamon, ginger and yoghurt.







8. Prawn Balcho
Recipe by Chef Kishore D Reddy



A spicy Goan masaledar curry cooked with a sensational sour paste, onions and some cashew-based Goan feni.







9. Prawn Pollichathu
Recipe by Chef Laiju Jameson (Taj Kumarakom, Kerala)



Kerala styled prawns cooked in lime juice, chilli, turmeric, fenugreek seeds, mustard seeks, ginger, chopped garlic and coconut oil.







10. Koliwada Prawns
Recipe by Tara Deshpande



Fresh, deshelled prawns dipped in batter flavoured with cayenne pepper, ginger, garlic, carom seeds, lime juice and fried golden-brown.
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Hello house! I will be sharing recipes and delicacies for seafood lovers and just in case you want to make some for your home, event or restaurant, I can suppl you with seafood. That's my job, don't break a sweat. Enjoy!

Do you need fresh prawns, shrimps, fishes for your restaurant? Shoot me a mail or call my number. We will will supply the best quality within your desired time-frame because that's what we do best.

Hello everyone! Do you need prawns or assorted fish like baracuda or grouper in large quantity or do you know someone who does? Just give me a call and I will supply as much as you need. Call 09091772274.

Want prawns or fish in large quantity? Hit me up and get the fastest delivery with the best prices.

Ingredients:

1 GREEN ONION (SHALLOT)
1 LONG RED CHILLI
2 CLOVES GARLIC
2 cm PIECE GINGER
½ CUP FRESH CORIANDER LEAVES
1 LIME
20 ml (1 TBS) PEANUT OIL
500 g PEELED GREEN PRAWNS (TAILS INTACT)

LIME AIOLI

1 LIME
1 SMALL CLOVE GARLIC
½ CUP WHOLE EGG MAYONNAISE (OR SEE MAYONNAISE RECIPE)
SALT AND FRESHLY GROUND BLACK PEPPER

Method:
Roughly chop onion and chilli. Peel garlic and ginger. Place the onion, chilli, garlic, ginger and coriander in the bowl fitted with the ultrablade knife and mix on speed 12 for 15 seconds. Put mixture in a separate bowl. Add grated lime rind, lime juice and oil to the mixture. Add the prawns and combine. Cover with cling film and place in the fridge to marinate.
Remove the ultrablade knife and clean the bowl. Pour 0.7 L of water into bowl. Place steam basket in the bowl, add prawns. Launch the steam program for 12-15 mins or until prawns are cooked. Serve with lime aioli.

To make the Lime aioli
Finely grate and juice the lime. Peel and crush the garlic. Combine with all other aioli ingredients.

Chingrir Malaikar

Chingri macher malaikari or Prawn Curry is a signature Bengali dish. It is very famous and popular Bengali recipe serve with rice or pulao for lunch or dinner on special occasions.

Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two. Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those s. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically. For example, in the United Kingdom both prawns and shrimps are known as prawns while in the United States and Australia they're all referred to as shrimp.



In India, prawns and shrimp are mostly referred to as 'prawns' and celebrated as the hero ingredient across many regional cuisines, especially in the South of India. Chettinad Eral Kuzhambu or chettinad prawn curry, Kerala prawn fry, prawn vindaloo which is infused with vinegar, Bengali prawn malai curry, prawn balchao and the all-time-favourtie, prawn tikka masala.



Fresh water prawns need to be peeled and deveined before they can be fried or dunked straight into curries. The big, king-sized prawns also need to be peeled but are best cooked whole. To peel the prawns, pinch slightly behind the head and twist the body. Raise the shells and legs from the body, keep the tail if you'd like. Pull out the long black thread with the knife.



How to Cook Prawns

You could pick out frozen prawns or buy fresh ones. If you're picking out the frozen ones then make sure to completely defrost them before you cook. Prawns might be easy to cook but they dry out even more easily. So try to avoid cooking them on a high flame. Instead, opt for poaching. Dunk the prawns into simmering water and let them cook through and through. You could also try steaming - marinate the prawns and shove them in a microwave till they're cooked and curled up small. Pan sauteing and frying are also two popular methods that you could save for fancier occasions.



To prove just how versatile an ingredient this is, we've put together a collection of prawn recipes from some top Indian and international chefs. From coconut-y fried prawns to the long time favourtie prawn balchao - here's everything you need.

Recipe by Joey Matthew



This dish unearths the richness of the 'land down under', its marvelous seafood and its beautiful spices. Juicy prawns fried crisp in coconut oil, spluttering mustard seeds, crackling curry leaves, turmeric, fiery chillies and a drop of lemon.







2. Spicy Prawns with Sweet Dipping
Recipe by Ritu Dalmia



Watch Ritu Dalmia create magic! Tiger prawns tossed with onions, chilli and white wine, and then plated beautifully and served with a sweet orange marmalade sauce.







3. Spicy Sriracha Prawns with Basil
Recipe by Chef Divya Burman



Here's something extraordinary for all of you who can't get enough spicy food. Deshelled prawns cooked in a handful of ingredients - green chilli, sriracha chilli sauce, fish sauce, soft basil leaves and crunchy onions.







4. Prawn Curry
Recipe by Chef Mayawati



A bowl of plain white rice could not taste better than how they tastes with prawn curry. Take 5-6 garlic cloves, onions, coconut, coriander seeds and grind them to get a fine paste. Add water and dump the prawns till they cook through and through.







5. Guilt-Free Karwari Prawns
Recipe by Seema Chandra



Fried prawns do taste divine but they also add to your waistline. Take a look at this perfectly delightful recipe that's not only easy but also a healthy way of enjoying crispy fried prawns. Medium-sized prawns are coated in lime juice, turmeric, fennel powder, tamarind water, dipped in semolina and fried crisp.

6. Prawn Pulao
Recipe by Chef Aditya Bal



Rice cooked with beautifully marinated ginger, garlic prawns and smeared with a masala of cardamom, cinnamon, clove, chilli and a handful of more mind-blowing ingredients.







7. Malai Prawn Curry
Recipe by Chef Ishi Neogi, Laidback Waters, Delhi



A creamy curry delicately flavoured with coconut, milk, cinnamon, ginger and yoghurt.







8. Prawn Balcho
Recipe by Chef Kishore D Reddy



A spicy Goan masaledar curry cooked with a sensational sour paste, onions and some cashew-based Goan feni.







9. Prawn Pollichathu
Recipe by Chef Laiju Jameson (Taj Kumarakom, Kerala)



Kerala styled prawns cooked in lime juice, chilli, turmeric, fenugreek seeds, mustard seeks, ginger, chopped garlic and coconut oil.







10. Koliwada Prawns
Recipe by Tara Deshpande



Fresh, deshelled prawns dipped in batter flavoured with cayenne pepper, ginger, garlic, carom seeds, lime juice and fried golden-brown.

aquila3:
pls can i av the price for dried prawn.thanks.

Hello Aquila I sell just fresh prawns for now.

Hello everyone. I now have prawns, barracuda fish, snapper fish, Crocker fish, Simon fish for sale in large quantities too. Call me if you need

The Return of the #BuffaloHunter
__Shhh! Don't be an amateur!
Many years ago I was on a flight, and sitting there I listened to two guys in front of me speaking in hushed tones. As I listened carefully, I realized they were from a competitor company discussing a very interesting opportunity that I had not heard about! Wow!
As soon as I got off the plane I did two things: First of all, I moved in quickly and took over that deal from right under their nose. To this day, they don't know what happened! No regrets on my part, those were fools!
Second, I told my people, never, ever, open your mouth about what we are doing in public. Don't discuss business issues whilst on the phone in public, and don't sit next to each other on the plane or bus!


It never ceases to surprise me how careless people are about what they are doing. Some just do it to boast, and those ones I won't talk about here! (We don't have the boastful type on this platform.)
When I was a graduate student at university, one of my engineering professors asked me to help him on a criminal court case where he was an "expert witness." We had to set up an experiment to demonstrate that a person who claimed to have overheard a confession could not possibly have heard it from where they were. It was a very technical sound engineering experiment at the time. Through that work I learnt not to say too much in public...!

Actually a good entrepreneur does not talk about what they are "planning to do" before the business reaches the customer. If you must, talk about what you have "already done." Otherwise keep quiet.
This is a principle I try to use all the time. When you get into serious business, your competitors are constantly studying what you are saying or doing. It's not just a question of being accidentally eavesdropped by the guy sitting behind or in front of you on a plane...
And don't make the mistake of assuming certain people are harmless by observing the way they're dressed, or even their age, or gender. You can make a deadly mistake through thinking someone is not important!


There are also detractors who, whilst not being an actual competitor, are consumed by what can best be described as a "spirit of jealousy" and will go out of their way to destroy or impede the work of others, even though there's no gain for them. It's part of life, so don't give them the ammunition they need.
Some time ago, I wrote a series about how you protect your plans, and Intellectual Property (IP), including ideas and inventions. Go back to it, and study it carefully.


Even on this platform, please avoid giving details about what you are "planning" or "thinking" about, without taking adequate measures to protect it in the professional manner. Don't send or publish business plans to people.
It is like leaving your wallet on a counter in a bar.

By Strive Masiyiwa

Still available

*We are recruiting*

Vacancies exist for the following positions in a high end and new luxury fashion brand in Lekki, Lagos state.

Qualified candidates should send their CVs and cover letters to [email protected] using the position of interest as the subject of the mail.

*TAILOR*

1. Must possess an excellent Pattern Making and cutting skills with concise accuracy.

2. Hand sewing and machining skills
 
*STYLIST AND QUALITY CONTROL PERSONNEL*

1. Must have a university or polytechnic degree.

2. Proven experience in brand and design in a fashion ecommerce/retail environment as well as a strong fashion styling background.

3. Ability to work quickly from concept creation to finished product.

4. Proven ability to work to stringent deadlines.

5. Knowledge of the sewing process and style and design limitations.

6.  Someone who believes in creating designs with an emotional resonance for the end .

7. Strong understanding of material texture, color and layout.

*ANT*

1. Bachelor’s degree in ing/finance or related discipline.

2. Must be chattered or at the last level of being chattered.

3. An MBA is an added advantage.

4. A minimum of two (2) years’ experience in finance or related field a minimum of 2-3 years book-keeping experience.  Good knowledge of any standard ing software

5. Computer literate – Microsoft Office, database and spreadsheet skills

6.  Intermediate financial modelling skills

*READY TO WEAR DIRECTOR*

1.  Must have a university or polytechnic degree

2.  Must be experienced in sewing and design.

3. Must possess excellent communication and negotiation skills.

4. Customer service professional with luxury retail experience (ready-to-wear)

*MADE TO MEASURE DIRECTOR*

1. Graduate of a polytechnic or University

2. A portfolio of designs done or supervised by him or her will more than likely be required to showcase to David Bowler.

3. Strong creative flair and purposeful design ability. Inspiration and innovation.

4. Strong visual and spatial awareness combined with well-developed technical design skills.

5. Excellent project management skills should be added advantage.  

 

*COMMUNICATIONS AND MARKETING DIRECTOR*

1. Degree qualification (preferably in Marketing, Media, Communications or Journalism).

2. Have an excellent understanding of how to use marketing tools and techniques to increase the visibility, profile and reputation of an organization  

3. Have a good understanding of social media and the impact technology is having on communications and collaboration.

4. Strong management and leadership skills demonstrated by evidence of leading high performing teams that contribute to organizational objectives and show resilience in the face of changing priorities  

5. Experience of measuring the impact of communications products and changing strategies as a result of the findings  

6. Excellent project management skills  

7. Proficient in the use of IT systems including Microsoft Office packages  

*DIRECTOR OF OPERATIONS*

1. University degree in relevant field.

2. A Minimum of five (5) years finance and operations experience. Of which two (2) years must be operations management experience, specifically people management. And at least one (1) year must have been spent in a senior management role.

3. Demonstrate excellence and expertise in the fields of financial management, istration and operations, IT and corporate affairs.

4. Demonstrate experience in the management of a team at a professional level.  Effective, commercial experience in running a business/ business unit.