Surin Beach Guide

Everything You Need To Know About Surin Beach

Naturally beautiful Surin is known as 'Millionaire's Row' due the the top-end celebrity haunts amongst the luxury resorts there, including Amanpuri, Twinpalms and The Surin. They stand alongside the US$ 1 million+ houses that dominate the prime spots on top of the hills overlooking the Andaman Sea.

Although popular with tourists, it's not a busy resort town and is more like a coastal village. Fine white sand and turquoise water has ensured that the picturesque beach is very popular with tourists and Thais alike. The whole area is awash with high-end hotels and housing which, in turn, has created opportunities for high-end restaurants and wine bars.

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Ghanta (Orriya Vegetable Curry)

Chef	:	Chef Senapati, Toshali Sands Resort, Orissa
Recipe Servings	:	3
Recipe Cook Time	:	40 Minutes
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A traditional Oriya vegetable curry infused with hot spices and aromatic add-ons of rai, methi and kalonji.

Ingredients

• For thetadka:
  
  Fennel seeds, rai, methi, kalonji, cumin seeds- all in equal proportions
  
  
  For the paste:
  
  1 tsp cumin
  
  1 tsp ginger-garlic paste
  
  1 tsp khus khus
  
  1 tsp coriander seeds
  
  2-3 whole red chillies
  
  
  For the main preparation:
  
  2 tsp ghee 
  
  1 tsp tadka 
  
  2 whole red chillies
  
  1 onions- chopped
  
  mixed vegetables- chopped
  
  1/2 tsp salt
  
  1/4 tsp turmeric powder
  
  3 tsp of the paste

For the tadka:

Mix all the ingredients.


For the paste:

Grind together cumin, ginger-garlic paste, khus khus, coriander seeds, whole red chillies with a little water.


For the main dish:

Heat ghee in a pan.

To this add the tadka, red chillies and the chopped onions.

Add mixed vegetables, salt and turmeric powder.

Cover and cook for 20 minutes on low flame.

Now add the paste and mix well.

Cover the pan and cook for another 10 minutes on low flame.

Serve hot.

Key Ingredients: Fennel, mustard seeds, fenugreek seeds,onion seeds, cumin seeds, ginger, garlic, coriander seeds,red chilli, clarified butter, onion, salt, turmeric

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Goan Fish Head Curry

Chef	:	Kishore D Reddy
Recipe Servings	:	3
Recipe Cook Time	:	1 Hour
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Goans love their fish curry and why shouldn't they. Beautiful fish heads marinated in a thick paste of onions, coconut, garlic and chilli are cooked till soft and served on a bed of rice.

Ingredients

• 500 gm fish head
  
  50 gm oil
  
  100 gm tomatoes
  
  5 gm curry leaves
  
  10 gm turmeric
  
  15 gm chilli powder
  
  100 ml coconut milk
  
  Salt to taste
  
  For Paste:
  
  100 gm onions
  
  50 gm coconut
  
  20 gm coriander seeds
  
  10 gm cumin seeds
  
  20 gm peppercorns
  
  30 gm green chillies
  
  40 gm garlic
  
  20 gm ginger
  
  200 ml vinegar 

Method

Clean the fish head and cut into pieces of required size.

Grind the ingredients for the paste and add vinegar.

Heat some oil and add the paste. Saute on low heat for 15 minutes.

Add the rest of the ingredients except the coconut milk and cook for 5 minutes.

Add the fish head and 100 ml of water. Bring to boil.

After the fish heads are cooked, mix in the coconut milk and boil for 5 minutes.

Garnish with curry leaves and serve hot on a bed of rice. 

Key Ingredients: Tomato, Curry Leaves, Fish, Vegetable oil, Turmeric, Coconut Milk, Salt, Onion, Coconut,Coriander Seeds, Cumin Seeds, Green Chillies, Garlic,Ginger, Vinegar, black peppe
r

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Mango Rice

Chef	:	Nithya Ravi, Food Blogger
Recipe Servings	:	1
Restaurant	:	Nithya's Kitchen
Recipe Cook Time	:	20 Minutes
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This recipe pairs the tartness of raw mango with the wholesomeness of rice, making it the ideal comfort food. On a day off, it is ideal meal as it barely takes time to prepare!1

Ingredients

• 1 cup of cooked rice
  
  1/2 cup of raw mango(grated)
  
  1/2tsp of mustard
  
  1/2 tsp of urad dal
  
  1/2 tsp of channa dal
  
  1 tsp of groundnut
  
  2 green chilli
  
  1 curry leaves
  
  1/4 tsp of sprig turmeric powder
  
  3 tsp of sesame oil
  
  Salt to taste

Method

1. In a pan add sesame oil and mustard. Once mustard crackles add urad dal, channa dal and green chilli. Now add curry leaves, asafoetida and turmeric powder.

2. Grate raw mango and keep ready.

3. Cook and cool the rice completely.

4. Add the tempering and grated mango  with salt to taste.

5. Mix well.

6. Mango Rice is ready. Serve with any chips.

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Butter Fried Scampi

Chef	:	Aditya Bal
Recipe Cook Time	:	1 Hour
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Prawns flavoured with a homemade spice paste and baked in butter with a generous squeeze of lime.

Ingredients

• For berry burry masala:
  
  2 onions julienned
    
  12 cloves of garlic
    
  1 stick of cinnamon
    
  1 1/2 tsp cumin
  
  1 1/2 tsp pepper corns
    
  1 1/2 tsp coriander seeds
    
  1 star anise
    
  2 cloves
    
  1/2 tsp fennel seeds
    
  Salt to flavor
    
  1 tsp chili powder
    
  1 1/2 tsp turmeric powder
    
  1 cup red wine vinegar
    
  3 Tbsp sugar
  
  50 ml oil
  
  
  For the butter fried scampi:
  
  4 tiger prawns
  
  Berry berry masala
  
  4 dollop of butter
  
  1 lemon squeezed
  
  Handful coriander leaves chopped

Method

For berry burry masala:

Add onion and garlic to a pre-heated pan. Then add red chillies, cinnamon, cumin, pepper corns, coriander seeds, star anise, cloves & fennel seeds and saute the spices.

Add salt and roast it all together. 

Transfer the mixture into a blender and add turmeric & chili powder

Drizzle red wine vinegar, sugar and 3 Tbsp of oil and grind it all together.

Take out the paste in a bowl.


For butter fried scampi:

Cut the tiger prawns from the middle and take out the tail end.

Cut the back shell, remove the intestine and expose the flesh.

Flavour the prawns with berry burry masala and place in an oven dish.

Add butter and squeeze half a lemon.

Cook it away for 7-8 minutes on 180 degrees in a pre-heated oven.

Take it out and garnish with some chopped coriander.

Key Ingredients: Onion, Garlic, Cinnamon, Cumin Seeds,Black Pepper, Coriander Seeds, Star Anise, Cloves, Fennel,Salt, Paprika, Turmeric, Red Wine Vinegar, Sugar,Vegetable Oil, Prawns, Butter, Lemon Juice, Red Chilli,Coriander Leaves

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Konkani Grilled Fish

Chef	:	Aditya Bal
Recipe Cook Time	:	30 Minutes
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Relish the taste of this flavorsome fish recipe. Sea bass fillets coated with konkani masala, grilled to perfection and served with a fresh orange salad.

Ingredients

• 1/2 onion julienned
    
  Spring onions
  
  1/2 tsp coriander seeds
  
  1/2 grated coconut
  
  1/2 tsp turmeric powder
  
  1 tsp red chilli
  
  1 tomato sliced
  
  Sprigs of dill leaves
  
  Cloves
  
  1/2 tsp fennel
  
  Cassia bark
  
  1 lemon squeezed
  
  1/2 inch ginger bashed
  
  2 green chilli
  
  Salt to flavor
  
  5 garlic cloves chopped
  
  3 cloves
  
  1/2 tsp cumin
  
  1/2 tsp black pepper
  
  Handful of coriander leaves
  
  Tiny bit of cassia bark (cinnamon)
  
  2 Tbsp tamarind extract
  
  1 Tbsp extra virgin olive oil
  
  Fill of sea bass
  
  1/2 cup water
  
  1/2 radish sliced
  
  1/2 onion sliced
  
  2 Tbsp butter
  
  
  For orange segments salad
  
  8 orange segments
  
  Handful of finely chopped dill leaves
  
  1 lemon squeezed
  
  1 tsp black pepper
  
  1 tsp honey
  
  Salt to flavor
   

Method

Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.

Dry roast them.

Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.

Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.

Then grind all of the masala together.

Pre heat the griller at 200 degree.

Take the fill of sea bass and rub some olive oil on both sides.

Spread out 3 Tbsp of Konkani masala and little pinch of salt.

Spread 1 1/2 Tbsp of Konkani masala on the baking dish.

Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.

Over this place the masala fish and put the baking dish in the oven.


For orange segments salad

In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.

When the fish is cooked, add lemon juice and a layer of orange segments salad.

Key Ingredients: onion, dill, Salt, cinnamon, cumin seeds,spring onion, fish, green chillies, coriander seeds,desiccated coconut, turmeric, tomato, cloves, fennel,lemon juice, ginger, garlic, black pepper, coriander leaves,radish, olive oil, tamarind, ora

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Kullu Trout

Chef	:	Chef Subhajit Bardhan, Hotel Oberoi Wildflower Hall, ShilonBagh
Recipe Servings	:	4
Recipe Cook Time	:	1 hour
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A popular dish from the house of Himachal Pradesh, Kullu trout is smeared with a host of Indian spices, pan-fried and served on a bed of hot rice.

Ingredients

• 1 trout
  
  
  For the marinade:
  
  1/2 tsp salt
  
  1 tsp dill leaves
  
  1 tsp crushed coriander seeds
  
  1/4 tsp red chilli flakes
  
  1/2 tsp lemon rind
  
  2 tsp lemon juice
  
  1 Tbsp mustard oil
  
  
  For the sauce:
  
  2 Tbsp mustard oil
  
  1/2 tsp mustard seeds
  
  1 1/2 Tbsp diced onions
  
  1 tsp chopped coriander
  
  2 tsp lemon juice
  
  1/4 tsp salt
  

Method

Clean and wash the trout.

In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.

Rub the marinade all over the fish and keep aside for about 10 minutes.

Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.


For the sauce:

Heat oil in a pan. Add the mustard seeds and onions and saute till it turns light brown.

Remove from fire and add the coriander leaves, lemon juice and salt and mix well.

Pour the sauce over the fish and serve hot with rice. 

Key Ingredients: Salt, dill, Coriander Seeds, salmon, red chilli, salt, Lemon Rind, Lemon Juice, Mustard oil, Mustard Seeds, Onion, Coriander Leaves

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