Seafood Festival Menu
JOY Indian Cuisine Seafood Festival Thursday 22nd October – Monday 2nd November 2015
Seafood Festival Starters
Seafood sizzler with Olive (for two)
Mixture of seafood, griddle and toasted with garlic Black pepper, green pepper and onion. Served in sizzlerMedium Hot
Sesame Fish Fingers
Lightly spiced fish marinated with egg white, Lemon juice, salt, mustard sauce, pepper, dill and coated with sesame seed breadcrumbs and deep-fried. Served with tartare sauce.
Seafood Platter (for two)
Assortment of fish kebab, scallop, king prawn and tilapia lightly spiced, roasted in tandoor. Served with fresh mint sauce.
Buffalo Shrimp ginger Chat
Shrimp peeled and deveined, tempered with garlic ginger and herbs. cooked with red hot butter sauce and lemon zest.Medium Hot
King Scallop lababder
Garlic flavoured Scallop cooked with lababdar sauce; garnish with fresh coriander leaves and served with baby Naan
Garlic Octopus jalapeño
Octopus with fresh green and red pepper, cooked with garlic, tamarind , Goan chilli and jalapeño sauce. Garnish with red onion ring, served with mini Nan.Hot
Mussels toasted with spicy lababdar sauce, green Chilli and chopped coriander and spring onionMedium Hot
Goan chilli King Prawn
Spicy and tangy king prawn; marinated in garlic, turmeric and lemon juice, cooked with Goan chilli.Medium Hot
Salmon Tikka Shaslic
Cubes of Salmon marinated with yogurt and freshly ground aromatic spices; skewered and char grilled with capsicum, red onion and tomatoes.
King prawn butterfly
Traditional warm water king prawn spiced and cooked with bread crumbs, deep fried and brushed with warm butter. Served with salad and chef special sauce.
Fresh whit crabmeat marinated and deep-fried with chopped onions, tomato’s herbs and coconut cream and coated with breadcrumbs and served with chef’s special sauce.
Seafood Festival Main Courses
Sag fish Sylhot
(a very popular dish from Sylhet ) Fish slightly fried then cooked with onion and tomato sauce with fresh spinach, garlic, ginger and a light touch of mint and green chilliMedium Hot
Fish chilli karai
Fish stir fried and cooked with green chilli, capsicum, tomatoes, spring onions and coriander. Served in hot iron wok .
Salmon Tikka Broccoli
Marinated Salmon cooked with black pepper, onions and lemon sauce .And served with tossed of almond flakes and fresh broccoli and coriander
Chitol Fish kofta (curry)
Lightly spiced minced ball of succulent-a Bangladeshi fish called Chital; are deep-fried in olive oil, cooked with traditional homemade sauce with Plum Tomato, fresh dill and parsley.Medium Hot
King Prawn Flambé
Marinated king prawn cooked with ginger, tempered in garlic with light crust of Dijon mustard . Served in a sizzler and flame with orange liqueur sauce.Medium Hot
King Prawn Delight
King prawns marinated in yogurt, ginger, garlic and spiced. Cooked in a clay oven and mixed with our Joy special sauce.
King prawn peri peri
King prawn marinated with spicy goan peri peri masala and pan friedHot
Traditional fish curry with baby potatoes
Fish and baby potatoes; sautéed and simmered in traditional curry sauce and flavoured with fresh dill.
Seafood Paila (Seafood Biriyani)
Tomato flavoured rice cooked with tilapia, Squid, crabmeat, prawn, shrimp, and mussels. Served with vegetable curry.
King Prawn Biriyani
King Prawn cooked with saffron flavoured Basmati rice. Served with vegetable curry or Raitha .
Kastori King Prawn Shaslic
Marinated with carom seed, ginger, garlic and chop chilli. Roasted in tandoor.Medium Hot
Salmon Tikka Hariyali
Cubes of Salmon delicately spiced with traditional spices, yoghurt, and mint. Slowly backed in tandoor to giving its distinctive.
Marinated pomfrett flavoured with ajwain (thyme), fennel seeds, mustard, garlic and yogurt .Roasted in clay oven and served with chef’s special sauce
Tandoori Sea bass
Whole sea bass; marinated with yoghurt, lemon juice and freshly ground spices. Cooked in clay Oven. Served with iceberg lettuce and mint sauce.
Scallop marinated with yoghurt and freshly ground spices and char grilled.
Pan fried fish fillets
Spiced Sea Bass fillets, fried in extra virgin olive oil with asparagus and cherry tomatoes and herbs. Served with chef special tomato and basil sauce.
Achari spiced fish cubes pan-fried with fresh onions, capsicum, pickle spices and topped with rich blend tomato and corianderMedium Hot
Fish Badam Pasanda
Delicate almond, cashew nut, dry apricot and white wine flavoured fish pasandas cooked in traditional mughlai style.charcoal and herb flavour. Served with mint sauce
Fish Tilapia Jalfrezi
Tilapia fish cooked with spring onion, Methi leaves, Capsicum and green chilli
Kerala Fish Curry
Sweet water fish cooked in tangy curried sauce; made with coconut, red chilli and ground spicesMedium Hot
Lemon & Cashew nut Rice
Aromatic, fluffy Basmati rice tossed with chopped herbs, cashew nut, and a hint of lemon juice.
Rice & Breads
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