Puyabaise By Ranveer Brar

Puyabaise

Puyabaise is the spicy Indian version of the French seafood stew, bouillabaisse. The French introduced this stew in India when they colonised Puducherry. This soup is a treat to all seafood lovers.
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Serves

1-2

Cooking Time

20 Min

Meal Type

soup

Preparation Time

12-15 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 3 tbsp ghee
  • 2 - 3 tbsp wheat flour
  • 1 inch ginger
  • 2 green chillies
  • 1 onion
  • 1 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1 bay leaf
  • 1 carrot
  • 1 potato
  • salt as per taste
  • 2 tomatoes
  • water as required
  • 2 - 3 small crabs
  • 1/2 kg prawns
  • 100 gm surmai pieces
  • coriander leaves as required
  • lemon
  • 2 pavs

PREPARATION

  1. 1

    Heat ghee in a pan and add wheat flour and saute.
  2. 2

    Add finely chopped ginger, green chilli, onion and saute again.
  3. 3

    Add turmeric, red chilli powder, bay leaf, chopped carrots and potatoes and saute.
  4. 4

    Marinate the seafood with salt.
  5. 5

    Blend the tomatoes with water and pour the tomato puree into the pan and mix well.
  6. 6

    Add the crabs, prawns, water and cook.
  7. 7

    Add surmai pieces, desi ghee and coriander leaves to the soup and simmer.
  8. 8

    Puyabaise is ready. Serve it with lemon, coriander leaves and pav.
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