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Fish

Creamy Prawn Curry - Chingri Malai Jhol

Creamy Prawn Curry - Chingri Malai Jhol

With the Bay of Bengal to the east of the state of West Bengal, it is not surprising that fish is central to the region's cooking. Each morning people can be seen haggling at the open fish markets in search of the best catch of the day.


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Prawns with Garlic and Chilli - Prawn Patia

Prawns with Garlic and Chilli - Prawn Patia

Tomato puree is a concentrated thick paste with a very strong tomato flavour. Tomato sauce is a condiment enhanced with various other ingredients. The piquancy of the tomato puree compliments the prawns and the heat of the chilli powder.


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Kerala Mackerel Curry

11

This is a traditional fish curry from Kerala in Southern India. It is cooked in an earthernware vessel known as a chatti which adds to the flavour. It is usually made with coconut oil, but I have used groundnut oil. I have also reduced the amount of chilli powder considerably.


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Fish Curry

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Maacher Jhol

A typical Bengali fish curry, maacher jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies are usually added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture that is perfect for thi


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Grilled fish with Tangy Black Olive Sauce

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This recipe combines the flavours of Indian spices with olives. Black Olives can handle the intensity of certain Indian spices and do work well together from time to time.
Cod, haddock or pollack are good white fish but an oily fish such as mackerel can also be used which would give a deeper and richer flavour.


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Quick King Prawn Curry

11

Generally prawns have already been shelled and deveined. However, if you need to devein them, you can do this with a thin, sharp knife. Make a cut along the back of one of the prawns, without cutting all the way through.

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Prawns in Coconut

11

I’ve used uncooked prawns from Thailand for this dish but you can used pre-cooked prawns.


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