While Cajun foods have left me wanting for more, I have determined to cook-up a similar seafood gumbo at home. Let us see how we prepare a seafood gumbo in East India, which replaces rice with veggies in the dish. The recipe is as follows: Ingredients Sliced Okra or lady’s finger Diced Zucchini Shredded Cabbage Sliced Bittergourd Shelled Green Peas Sliced Green Beans Diced Potatoes Spinach Leaves Zucchini Leaves Ginger-garlic paste Chopped Tomatoes Chopped Cilantro Chopped Onions Turmeric Powder Poppy seeds Mustard seeds Cumin Seeds Coriander Seeds Slitted Green chilies Dried Red Chilies Salt Oil Seafood Shelled Shrimps Catfish flakes Crabmeat Eggs of Salmon fish Method 1. Grind mustard seeds, cumin seeds, poppy seeds, coriander seeds and dried-whole red chilies to a fine paste. 2. In a wok heat oil and fry all the seafood one-by-one. Do not fry all the seafood together. 3. In a separate wok heat oil. Fry onions until crispy and brown, add ginger-garlic paste, turmeric powder and tomatoes. Cook until fat leaves the corners of the wok. 4. Add all the vegetables, except okra and add the paste in step-1 to the wook. Cook covered and stirring continuously for 15 minutes until all the vegetables are tender. 5. Assemble by adding seafood, cooked vegetables, slitted green chilies, cilantro leaves and okra in a microwave dish. Add water and salt. 6. Mix thoroughly and microwave the gumbo for 20 minutes. Serve it over boiled rice. Note: You can add coconut milk or fish stock in place of water.
