Seafood Special March
The perfect class for seafood lovers! Seafood when combined with the right blend of spices can make an extraordinarily good curry or grilled dish. Learn how to make two classic fish curries and our traditional grilled Tandoori Haddock. We’ve also included Spicy Prawn Pakoras and Crispy Calamari simply because we love them and are sure you will too!
23rd March 2024, 10am-1:30pm
Seafood is the star of the show here on our March Seafood Special Class. We have a variety of fish and seafood creations, and each dish is quite unique in taste. Fish we find is often so simple to prepare and the Tandoori Haddock is so easy you won’t believe how little effort is needed to create such wonderful flavour. Our fish curries are also great for nights when you want to go meat-free but still dive into an ocean of wonderful flavour.
What Will You Learn?
The class commences with three of the most more-ish starters you could ever imagine. Tandoori Haddock is classically served as a starter in restaurants. However, the dish is so versatile you will find it’s also great as a main course with rice, salad, potatoes or vegetables on the side. Crispy Calamari and Spicy Prawn Pakoras are arguably two of the most popular starters we have ever had at Zouk. They are certainly among our most popular seafood offerings. Quick, easy and supremely satisfying, you will find however much you make it’s never quite enough! Last but not least our fish curries! The Fish & Spinach Karahi is oozing with flavour and feels light and fresh. Alternatively, the Goan Fish Curry has an aromatic note that transports you to heady summer nights on the Indian Sub-Continent.
This class is as hands on as possible so you will have your own cooking station and get to prepare each dish. Please note that our chefs will cook the naan breads due to the training needed to use the tandoor oven. Instructions on how to prepare breads at home will be provided.
March Seafood Special Menu
Tender haddock marinated with yoghurt, ginger and garlic with a selection of herbs and spices
Succulent king Prawns marinated with yoghurt, ginger and garlic with a selection of herbs and spices including ajwain seeds (also known as Carom). Coated with spicy gram flour and briskly fried
Perhaps not an obvious choice but this tasty dish is so popular in our restaurant and takes only minutes to create. Given those benefits we feel it’s the perfect addition to a dinner party menu and well worth learning how to prepare.
Fish & Spinach Karahi
This dish hails from Northwest Pakistan where it is cooked in a Karahi pan (similar to a wok) over hot flames. Tender pieces of white fish are cooked with tomatoes, crushed peppercorns, cumin seeds, ginger, garlic & coriander. This version adds delicious fresh spinach for extra flavour.
Goan Fish Curry
Delicious haddock cooked with fresh coconut, curry leaves and cracked mustard seed. This is a speciality from the former Portuguese colony and a much-loved seafood curry.
Pilau rice & Naan bread
After the Class
At the end of the cooking the food will be served as a banquet meaning you can relax with a drink and dig into the delicious dishes you created.
After the class you will leave with a certificate, an apron and your easy-to-follow recipe pack so you can recreate all the dishes at home.
If you have any questions regarding the March Seafood Special class please get in touch via email on email@example.com