While Cajun foods have left me wanting for more, I have determined to cook-up a similar seafood gumbo at home. Let us see how we prepare a seafood gumbo in East India, which replaces rice with veggies in the dish. The recipe is as follows:



Ingredients



Sliced Okra or lady’s finger

Diced Zucchini

Shredded Cabbage

Sliced Bittergourd

Shelled Green Peas

Sliced Green Beans

Diced Potatoes

Spinach Leaves

Zucchini Leaves

Ginger-garlic paste

Chopped Tomatoes

Chopped Cilantro

Chopped Onions

Turmeric Powder

Poppy seeds

Mustard seeds

Cumin Seeds

Coriander Seeds

Slitted Green chilies

Dried Red Chilies

Salt

Oil



Seafood



Shelled Shrimps

Catfish flakes

Crabmeat

Eggs of Salmon fish



Method



1. Grind mustard seeds, cumin seeds, poppy seeds, coriander seeds and dried-whole red chilies to a fine paste.



2. In a wok heat oil and fry all the seafood one-by-one. Do not fry all the seafood together.



3. In a separate wok heat oil. Fry onions until crispy and brown, add ginger-garlic paste, turmeric powder and tomatoes. Cook until fat leaves the corners of the wok.



4. Add all the vegetables, except okra and add the paste in step-1 to the wook. Cook covered and stirring continuously for 15 minutes until all the vegetables are tender.



5. Assemble by adding seafood, cooked vegetables, slitted green chilies, cilantro leaves and okra in a microwave dish. Add water and salt.



6. Mix thoroughly and microwave the gumbo for 20 minutes. Serve it over boiled rice.



Note: You can add coconut milk or fish stock in place of water.