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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

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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