Seafood for Healthy Life

Which among the seafood do you like the most??? Sushi or Sashimi? The two great dishes from far east. Or just want to have some tuna, like the Americans and Europeans. They are the largest consumers of canned Tuna. Seafood is not only delectable for your taste buds, but also good for your health. Fishes like sardine and mackerel are rich with omega-3 fatty acids, which are necessary for healthy heart and brain. There is no place other than Coastal Catch, where you could get this much verities in fish. Be it the grilled, canned, smoked,fresh or frozen fish. Other than fishes we offer clams, crab, lobster, shrimp and a lot more...

Seafood Recipes


Baked Barracuda kofta rice

For the koftas

Barracuda fillets
Red onions ¼ cup, finely chopped
Green chilly 1 no, finely chopped
Ginger and garlic 1 tsp each, finely chopped
Curry leaves 1 TBSP, finely chopped
Red chilly powder ¼ tsp
Turmeric powder ¼ tsp
Garam masala ¼ tsp
Pepper powder ¼ tsp
Salt as needed
Water 4 TBSP


In a pan, add the ginger, garlic, pepper powder, red chilly powder, garam masala, turmeric powder and salt along with 1-2 TBSP water. Add the fish fillets and cook the fish. Once cooked, using a spoon or fork, shred the fish. Switch off flame when most water is evaporated. Add the boiled and mashed potato and mix well to combine. Allow to cool. Once cooled, make small balls out of the mixture and bake in a greased tray at 450 F for 15 minutes and turn to broil mode for another 3 more minutes. Take the baked koftas out and set aside.

For the Gravy

Red onions 1 big, thinly sliced
Tomato 1 big, cut to wedges
Green chilly 1 no
Ginger and garlic 1 tsp each, roughly chopped
Mint leaves a handful, chopped
Coriander leaves a handful, chopped
Whole coriander seeds 1 TBSP
Dry red chilly 6 nos
Fennel seeds 1 tsp
Poppy seeds 1 tsp
Coconut milk 2 TBSP
Salt as needed
Oil 1 TBSP


Dry roast, dry red chilly, whole coriander seeds, fennel seeds and poppy seeds for 4-5 minutes at medium high heat. Switch off flame and allow to cool. Grind this to a smooth paste adding little water. Set aside.

Heat oil in a non stick pan and sauté the onions until light golden brown. Now add the green chilly, ginger and garlic. Saute for another 1 minute. Next add the ground paste along with mint and coriander leaves. Mix well to combine and cook this until oil separates. Next add the tomato and salt. Cook this until tomatoes are soft and oil separates. Now add the coconut milk and switch off flame. Throw the baked koftas and mix well. Gravy is ready.

For the rice

Basmati/ Long grain rice 2 cups, I used long grain here
Garam masala powder 1 tsp
Butter 1 tsp
Water 4- 4 ½ cups or enough to cook rice
Salt as needed


Wash and soak rice for 30 minutes. Drain and set aside.

Heat butter in a heavy bottomed pan and add the garam masala followed by rice. Sauté the rice for 3 minutes and add water to cook. Once cooked and grains are separated, wash the rice under cold water to prevent further cooking. DRAIN and set aside.

Now switch the flame back ON for the gravy and add the rice in batches and carefully mix with the kofta gravy. Once mixed, Switch off flame and serve with any raita, pickle and pappad..


A mediterranean Tuna Recipe


  1. 1/2 Kg frozen tuna fillets
  2. 4 tsp olive oil
  3. 1⁄4 tsp pepper
  4. 1 cup chopped onion
  5. 2 tsp minced garlic
  6. 1⁄2 tsp ground cumin
  7. 1⁄4 tsp cinnamon
  8. 1 can (14 to 15 oz) diced tomatoes
  9. 1⁄4 cup pitted olives, halved


  1. Heat broiler. Line a rimmed baking sheet with nonstick foil.
  2. Place fish on pan and drizzle with 2 tsp of the olive oil. Sprinkle with the pepper. Broil as package directs until fillets are just cooked through.
  3. Meanwhile, heat remaining 2 tsp oil in a large saucepan. Add onion; cover and cook 5 minutes, stirring occasionally, until tender. Add garlic, cumin and cinnamon, and cook, stirring, 1 minute or until fragrant.
  4. Stir in tomatoes and olives, and bring to a simmer. Simmer 3 minutes for flavors to blend.
  5. Spoon about ½ cup sauce over each serving of fish.


A filipino squid dish


  1. 1/2 kg medium size squid cleaned ink sac removed
  2. 1/2 tsp salt
  3. 1/8 tsp. pepper
  4. 1/2 cup flour
  5. 1/4 cup oil for frying
  6. 1 tbsp minced garlic
  7. 2 tbsp chopped onion
  8. 1 cup sliced carrots
  9. 1/2 cup sliced baguio beans
  10. 1/4 cup vinegar
  11. 1 cup tomato sauce
  12. 1 piece bay leaf
  13. 1 tsp. sugar
  14. 1/4 tsp salt


  1. Season squid with salt and pepper. Dredge with flour and brown in hot oil.
  2. Place the squids on one side of the pan, and leave about 2 tablespoons of oil in the pan. Saute garlic and onions until limp.
  3. Add the vegetables including carrots, baguio beans and bay leaf, pour in vinegar, tomato sauce, and broth, bring to boil without stirring.
  4. Lower heat and simmer for another 5 minutes or until vegetables are crisp tender.
  5. Serve