How to cook: From Dhevatara Beach Hotel, Seychelles

Mixed grilled seafood with sweet potato & cumin puree and a spicy smoke BBQ sauce
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Mixed Grilled Seafood with Sweet Potato and Cumin Puree and a Spicy Smoke BBQ Sauce

Mixed Grilled Seafood with Sweet Potato and Cumin Puree and a Spicy Smoke BBQ Sauce

Seafood Ingredients:

  • Calamari (1 pc) 20g
  • Prawns (1 pc) 20g
  • Octopus (boiled) 20g
  • Tuna (loin) 20g
  • Red snapper (fillet) 20g
  • Salt pm
  • Pepper pm
  • Oil 15g
  • Lemon juice 15g

Boil the octopus until tender. In a frying pan add oil, and pansear all the seafood, season with salt and pepper. Finish it under the salamander. When ready to serve add lemon juice on all the mixed seafood.

Sweet potato and cumin puree ingredients:

  • Sweet potato (the purple one cut into cubes) 50g
  • Cumin 5g
  • Oil 5g
  • Onion (diced) 5g
  • Garlic (chopped) 5g
  • Coconut milk 50ml
  • Salt pm
  • Pepper pm
  • Thyme 5g

Boil the sweet potato in a pan until soft, and then stir-fry it in a pan with onion, garlic, cumin, oil, thyme, salt and pepper. After, add the coconut milk and blend the sweet potato into a puree. Check the seasoning; make sure there are no lumps in the puree and serve with the mix seafood.

Spicy smoke BBQ sauce ingredients:

  • Tomato sauce 45g
  • Garlic (chopped) 5g
  • Sugar 10g
  • Chilli (Chopped) 3g
  • tomato peel (Smoked) 45g
  • Lemon / bigarade juice 10g
  • Dark soya sauce 30ml
  • Salt pm
  • Pepper pm
  • Thyme 2g
  • Onion (chopped) 30g

Smoke the tomato in the smoke machine and blend it with onion, chilli, garlic and thyme. Add tomato sauce, lemon juice, dark soya, sugar, salt and pepper. Heat the sauce and serve with the seafood.

Decoration

  • Fried bread fruit – Shape it into a form of a tree
  • Fried Curry leaves
  • Peeled cherry tomato
  • Arrange it on the plate in a style similar to the picture above