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Fish

Prawns in Coconut

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

Spiced White fish cooked in Coconut - Meen Molee

Traditionally, made with seer fish in Kerala, in southern India, this is a versatile
recipe that can be made with any white fish. The combination of the coconut and tamarind gives this dish a distinctive sweet-and-sour flavour.

Maharashtrian Fish Curry - Kaalvan

This is a fish dish from my mum's mum who loved cooking for friends and family. Her generosity knew no bounds and she would help or even feed a stranger on a street. The spice blend can be replaced with 1/2 tsp of garam masala and a 1/4 tsp of chilli powder.

Quick King Prawn Curry

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.

Lift out the dark digestive tract, using the tip of the knife, then remove any remnants of the vein under cold running water. Repeat until all the prawns are deveined.

Grilled fish with Tangy Black Olive Sauce

Grilled fish with Tangy Black Olive Sauce

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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