Fishing for saucy dips | The Daily Star
12:00 AM, August 07, 2019 / LAST MODIFIED: 12:49 AM, August 07, 2019

Fishing for saucy dips

Take a break from all those traditional red meat dishes this Eid and indulge in something light, saucy, and addictive — fish!



340g fish fillet

1 tsp fish seasoning

½ tsp salt

1 tsp black pepper

¼ cup vegetable oil

½ pound all-purpose flour

1 tsp of PRAN TOMATO SAUCE as a condiment


In a bowl, mix the fish seasoning, salt and pepper and fish properly. Cover the dish and place in the fridge for 2 hours.

Over a medium flame, heat a non-stick sauté pan. Flour the fish lightly and place it in the pan and sear both sides until golden brown. This should not take more than 3 minutes for each side. Place the fish on a paper towel to remove the excess oil. Serve with a side of PRAN TOMATO SAUCE.



1¼ cup pasta of your choice

2 tbsp olive oil

3 cloves garlic, minced

½ cup of shelled and deveined shrimp

1 cup of squid, cut

½ cup of mussels

1 can peeled tomato


1 tbsp chopped fresh basil leaves

Salt to taste

1 tsp sugar/brown sugar

Chopped parsley, for garnishing


Prepare the pasta as per the instructions on the package. Blend the whole can of peeled tomato sauce with the PRAN TOMATO SAUCE in a blender or food processor and put aside.

In a skillet, heat up some olive oil and add garlic. Make sure the garlic is properly sautéed before adding the shrimp, mussels, and squid. Stir well and then add PRAN TOMATO SAUCE and basil leaves. Cook until the seafood is close to ready and season with sugar and salt.

Add the cooked pasta and stir well to combine with the sauce. Top it off with some chopped parsley and serve.



6 cloves of garlic, crushed

2 shallots, or 1 small onion

½ cup fresh basil

1 tbsp fresh thyme and oregano

1½ cups of tomatoes


1 tbsp unsalted butter

1 tsp of salt

½ tsp of pepper

2 tbsp olive oil


Blanch the tomatoes. In a pot, bring water to boil and add all the tomatoes and cook for 4 minutes. Once the skin starts to come off, remove the tomatoes from the water into a bowl of ice water. When the tomatoes have completely cooled down, you should be able to peel the skin off easily. Make sure to discard the stem areas. Place the skinless tomatoes in a bowl and put aside. Heat 2 tablespoons of olive oil in a large pot over a medium heat and then add the garlic, shallots or onions and sauté for 3 minutes. Make sure to keep stirring.

 Smash the tomatoes with a potato masher and add into the pot. Let it cook for 10 more minutes. Add 2 ¼ cups of  PRAN TOMATO SAUCE, chopped basil, oregano, and thyme as well. Smash up the herbs with the sauce to release their natural oils. Add roughly a tablespoon of sugar to balance the acidity from the tomatoes and season with salt and pepper. Cook for another 5 minutes, stirring and smashing until your desired consistency is achieved. If it becomes too watery then add a little bit of tomato paste or just let some of the water evaporate.

Bring the flame down to a medium heat and add a tablespoon of butter to the sauce right before you take it off the heat. Do taste the sauce while it simmers and adjust the flavours accordingly. Season it and add a little bit more of sugar if needed or even herbs. Add your favourite kind of pasta and top it off with basil leaves and parmesan.


Recipes compiled by Supriti Sarkar

Product: PRAN Sauce

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