Ajwain or Ajowan/Carom/Bishop’s weed as it is variously known, is often consumed with dishes that are thought of as rich, because it counteracts any indigestion that may arise from their consumption. Ajwain and fish are old companions in North India where Ajwaini Mahi Tikka is an old favourite. I have adapted… read more
Hake in a Bengali Mustard Sauce
Bengalis and Biharis cook a lot with mustard and mustard oil. One of my favourite dishes is fish in mustard sauce. Here is a recipe adapted for what’s available in the UK. I like to use Hake or other firm fish that dont lose their shape while frying. This dish… read more
ANDHRA FISH CURRY (Chepala Pulusu)
Coastal cuisine in India varies every few hundred miles: a fish curry in Konkan is nothing like a fish curry in Kerala, which is nothing like a fish curry in Andhra Pradesh! Menus in Indian restaurants, even in India, rarely do justice to this amazing diversity of coastal cuisine. In Andhra… read more
Indian Street Food Style Tilapia
Tilapia is a versatile, freshwater fish which takes on the flavours of sauces really nicely. I cannot say that I grew up eating this fish because it was not really around much then. It was only with the spread of imported farmed fish in the UK that Tilapia entered my world. I… read more
