Chef Gobu Kumar Shares His Favourite Seafood Recipes

Seafood has a special place in the heart of every non-vegetarian lover. From exotic crab dishes to a variety of fish, these delectable delights can steal your taste buds. Be it an appetiser or a wholesome dinner, they fit in with every meal. There are multiple ways to cook these seafoods, and in India itself, there are numerous recipes. Each region in the country has special recipes for every variety of seafood, depending upon the availability of ingredients.

Apart from its delicious taste, seafood is also packed with multiple health benefits. Adding them to your diet can provide a lot of essential nutrients for your body, such as protein, omega-3 fatty acids, and vitamins A and B. Seafood is also low in saturated fat, making it ideal for a balanced diet. These nutrients are beneficial for a healthy heart, good eyesight, and reducing joint pain. Adding seafood to the regular diet also boosts our memory and makes our skin and hair healthier.

If you are also looking for some exotic seafood dishes, here are two delicious recipes shared by Chef Gobu Kumar, Executive Chef, Crowne Plaza Chennai:

Rissois De Camarao

For 10 portions


  • 1 kg all-purpose flour
  • 40 g of salt
  • 200 g of butter
  • 800 g of shrimp
  • 200 g of onions
  • 50 g of garlic
  • 100 g heavy cream
  • 100 g parmesan cheese
  • 5 g of nutmeg
  • 2 eggs
  • 250 g of breadcrumbs
  • 10 g thyme
  • 5 g crushed pepper
  • 20 g cilantro


For Dough:  

  • Mix all-purpose flour, salt, and butter together.
  • Crumble all the ingredients together, add a little water, and make it like soft dough. Rest it for 30 minutes.

For Shrimp Mixture:

  • Sauté shrimp, onion, garlic, and thyme in butter.
  • Add heavy cream and parmesan to it.
  • Season with salt and crushed pepper and make it to a creamy texture.

For Preparation: 

  • Roll the dough and cut it into small circles. Stuff with the prawn mixture, fold into a semi-circle, and seal the edges.
  • Now make a slurry out of eggs and dip the stuffed patty into it.
  • Then add the crumbs and coat well.
  • Deep-fry in oil at 180 degrees Celsius for 5 minutes, and enjoy with the buttermilk emulsion.

Dakshin Fish Fry


  • 1.2 kg of seer fish
  • 100 g of ginger
  • 100 g of garlic
  • 5 lemons 
  • 50 g chilli powder
  • 100 g of corn flour
  • 50 g maida
  • 300 ml of oil
  • 20 g of salt


  • Mix the spices along with corn flour and lemon juice.
  • Apply the masala to the fish by rubbing it over the fish slices.
  • Grill it on a tava with a little oil and serve it hot with a side of lemon wedges and sliced onions.