|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
__Fish and Shellfish |
|
Print this Recipe Geographically, one half of India is a peninsula, with an entire ocean (the Indian Ocean) and a bay (the Bay of Bengal) named after it. The major water link for the other half of the country is the Ganges, a behemoth of a river system that keeps most of the northern and eastern parts of India well-watered. Most of the remaining country is also well-traversed by rivers and streams, and is dotted with small lakes. It's no wonder, then, that the harvest from these waters plays an important role in the lives and the cuisine of India's people. Despite all this, India has never been known for its seafood. However, of late I've noticed the rising popularity of Indian or Indian-inspired seafood dishes--in upscale restaurants in America and elsewhere, in Indian restaurants, and in the kitchens of adventurous home cooks. Although there are different fish and shellfish found in Indian waters than in the rest of the world, most of the fish in American fish markets are comparable to Indian varieties, and most take well to Indian flavors. All the recipes in this chapter are made with varieties of fish that are easy to find, such as shrimp, sea bass, halibut, and salmon. You can make northern-Indian favorites such as Pan-Fried Fish Fillets with Ajwain Seeds, the western-style Spicy Goari Shrimp Curry; Fish with Bengali 5-Spices from the east; and Cochin Coconut Shrimp with Tomatoes from the south (see Non-Vegetarian Fare). A few things to remember about preparing fish: Do not overcook, use a gentle hand if stirring or, if possible, don't stir at all or the delicate fish flesh might fall apart. When making fish curries, simply shake or swirl the pan to mix everything. When pan-frying, carefully pick up the pieces with a spatula to turn them over but not more than twice. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
