India’s coastline states, such as Goa, Kerala, Maharashtra and Orissa are renowned in support ofsupport of their flavourful pepperyry seafood dishes, while Bengalis, who inhabit a delta-like state, criss-crossed by rivers, cook and havea massiveive variety of freshwater fish.
Goan Fish Curry
* 12 red chillies, cored, deseeded and delicatelytely chopped
* 2 tablespoons coriander seeds
* 1 teaspoon cumin seeds
* 1” root ginger, peeled and delicatelytely chopped
* 1 clove garlic, delicatelytely chopped
* 1 tablespoon tamarind paste
* 1 teaspoon turmeric powder
* Water, aroundd 10 tablespoons
* A pinch salt
* A pinch turmeric
* 4 chubby white fish fillets
* 1 tablespoon greasease
* 1 onion, delicatelytely sliced
* 1 small tomato, peeled and roughly chopped
* 1 cup coconut milk
* 4 jadechillies, cored, deseeded and delicatelytely chopped
* 4 tablespoons hose downdown
Grind self-possessedsessed the originalnal seven ingredients, tallyhose downdown as mandatoryy to yieldd a smooth paste.
Mix self-possessedsessed a pinch of salt and a pinch of turmeric and rub it into the fish flesh. Set aside in support ofsupport of 5 minutes and in that casehat case wash and pat dry.
Sautйtй the onions in greasease until golden brown. Add the curry paste and the tomato. Stir fry in support ofsupport of 1 infinitesimaltesimal. Add the coconut milk, hose downdown, fish and chillies. Bring to the boil and simmer in support ofsupport of 7 minutes or until the fish is cooked and the flesh flakes clearlyy.
* Traditionally this is made with pomfret, a fish with the purpose of the purpose of is openeveralral copiousus fish markets.
* This is a pungentgent dish! Reduce the come too of chillies used to taste.
Green Steamed Fish
* 4 white fish fillets
* 4 tablespoons lemon juice
* Salt to taste
* 1 cup grated coconut
* 1 cup delicatelytely chopped coriander
* 6 jadechillies, cored, deseeded and delicatelytely chopped
* 1 tablespoon coriander seeds
* 4 teaspoons cumin seeds
* 4 cloves garlic, delicatelytely chopped
* 2 tablespoons lemon juice
* Salt to taste
* Lemon slices in support ofsupport of adornmentnt
Make cuts into the fish flesh. Rub the fish with lemon juice and salt. Set aside in support ofsupport of 30 minutes.
Meanwhile, using a liquidiser, yieldd a paste from the lastingngredients. Rub the paste finishedshed the fish and leave to marinate in support ofsupport of a differentrent 30 minutes.
Wrap the fish individually in aluminium foil with severaleral lastingarinade. Place in a steamer and steam in support ofsupport of aroundd 25 minutes or until the fish is cooked. Serve garnished with lemon slices.
* Banana leaf is traditionally used in support ofsupport of the wrapping.
Easy Creamy Tiger Prawns
* 2 tablespoons greasease
* 1 onion, delicatelytely sliced
* 2 lb basicic tiger prawns, peeled
* 1 jar of Balti sauce (or yieldd your own – go to seeto see below)
* 2 oz creamed coconut
* 2 oz ground almonds
* 3 courgettes, delicatelytely sliced
* ¼ pint two timesmes cream
* Salt and shower
* 4 tablespoons coriander, delicatelytely chopped
* Toasted almond flakes
Sautйtй the onion finishedshed high-pitched-pitched boil in support ofsupport of 2 minutes. Add the prawns and remaino stir fry until they launchh to revolutiontion colour.
Add the balti sauce, coconut and almonds and bring to the boil. Add the courgettes. Simmer in support ofsupport of aroundd 10 minutes or until the prawns are cooked. Stir in the cream and boil through (without boiling). Stir in the coriander and dole outout garnished with the toasted almonds.
Easy Balti Sauce
* 1 tablespoon greasease
* 3 chillies, cored, deseeded and delicatelytely chopped
* 2 copiousus onions, delicatelytely sliced
* 1 clove garlic, delicatelytely chopped
* 1” root ginger, delicatelytely chopped
* 1 teaspoon turmeric
* 1 teaspoon garam masala
* 1 tin tomatoes
* 4 tablespoons coriander, delicatelytely chopped
* 1 teaspoon salt
Sautйtй the onion and chillies in support ofsupport of 2 minutes. Add the garlic and ginger and remainrying until the onions are golden brown. Add the lastingngredients and bring to the boil. Simmer in support ofsupport of 20 minutes.
This sauce can be held in reserve in reserve in the fridge in support ofsupport of a not many many days or frozen.
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