Halwai July 16, 2018

Ingredients:

• 1/2 – onion, chopped
• 1/2 – green bell pepper, chopped
• 1/2 cup – Butter
• 1/2 cup – All-purpose flour
• 1/4 kilo – fresh Crab Meat
• 4 cups – water
• 1/4 kilo – Medium shrimp – Shelled and deveined
• 1/4 kilo – Shelled fish and Pomfret fillets (in the ratio of 50:50)
• 1-1/2 cups – Milk
• 1/2 cup – shredded sharp Cheddar cheese
• 1/2 tbsp – distilled white Vinegar
• 1/2 tsp – Worcestershire sauce
• 1/4 tsp – salt
• 1 pinch – Ground black pepper
• 1 dash hot pepper sauce
• 1/4 cup – grated Parmesan cheese

Method:

  1. In a heavy pan, saute the onion and the pepper in 1/4 cup of the butter or margarine. Cook until tender.
  2. Stir in 1/4 cup of the flour and cook over medium heat for 10 minutes, stirring frequently.
  3. Add the crabmeat and stir well.
  4. Lightly grease the baking dish.
  5. Press this mixture into the bottom of the baking dish and set aside.
  6. In a large vessel, bring the water to a boil.
  7. Add the shrimp, shellfish and pomfret.
  8. Simmer for 3 minutes.
  9. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
  10. Preheat oven to 350 degrees F (175 degrees Celsius).
  11. In a heavy saucepan, melt the remaining 1/4 cup butter over low heat.
  12. Stir in the remaining 1/4 cup flour.
  13. Cook and stir constantly for 1 minute.
  14. Gradually add the milk plus the 1 cup reserved cooking liquid.
  15. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly.
  16. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce.
  17. Add the cooked seafood and stir gently.
  18. Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
  19. Bake in the preheated oven for 30 minutes or until lightly browned.
  20. Serve immediately.

Recipe courtesy of Alison Pinto