Bengalseafoodsalad Recipes

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INDIAN SEAFOOD SALAD



Indian Seafood Salad image

Provided by Florence Fabricant

Categories     lunch, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 cups cooked leftover fish or shellfish, or a mixture
1 cucumber, peeled, seeded and diced
2 medium-size ripe tomatoes, peeled, seeded and diced
3 scallions, chopped
1/3 cup mayonnaise, preferably nonfat
1/3 cup plain yogurt, preferably nonfat
2 tablespoons lime juice
1 tablespoon minced fresh ginger
1/4 cup chopped onion
1 teaspoon ground cumin
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 cups baby spinach or arugula, washed and dried
4 sprigs of mint, for garnish Mango chutney, optional

Steps:

  • Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.
  • Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.
  • Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard. Toss the spinach or arugula with this dressing.
  • Put a bed of the spinach or arugula salad on each of four plates. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 777 milligrams, Sugar 5 grams, TransFat 0 grams

BENGAL SEAFOOD SALAD



Bengal Seafood Salad image

Make and share this Bengal Seafood Salad recipe from Food.com.

Provided by drhousespcatcher

Categories     Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

3 cups crabmeat
3 cups small shrimp
1/2 cup minced onion
2 cups finely sliced celery
1 cup sliced water chestnuts
1 cup diced pineapple
1/2 cup pine nuts
1/4 cup currants
3/4 cup chutney, chopped
3 lemons, juice of
salt
hard-boiled egg
ripe olives
3 cups mayonnaise
1 cup frozen coconut milk
1 cup sour cream
1/4 cup curry powder

Steps:

  • Salad:.
  • Mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. Garnish with hard cooked eggs cut in sectons and green olives.
  • Bengal Dressing:.
  • Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
  • Serves 8 allowing 1.5 cups of salad per person.

Nutrition Facts : Calories 510.2, Fat 41.5, SaturatedFat 8.1, Cholesterol 37.9, Sodium 674.1, Carbohydrate 36, Fiber 3, Sugar 13.9, Protein 3.8

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