Click the image on the left to view the cookbook.
This cookbook lists 100 fish curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – fish is marinated (the lemon juice in the marinade partially cooks the fish) and this marinated fish is combined with ten different bases and 10 different flavouring techniques to create a hundred different recipes. The ten different bases are listed below:
0.: Onion - An extra dose of onions is used as a base in the famous Dopyaza ( Double onion curry)
1.: Nuts / Seeds - Using nut paste and yogurt as a base is a hallmark of the Mogul cuisine. This is usually used to cook the Muglai fish curry.
2.: Herbs - A variety of herbs are blended with tamarind paste and used as a base for Fish curries from Tamilnadu.
3.: Coconut milk is widely used as a curry base in all the coastal cuisines, especially in Konkan,
4.: Yogurt is used as a base to cook the delicious 'Dahi Maach' in Bengali cuisine.
5.: Kokum or Fish tamarind is used as a base to cook up a variety of Keralite and Konkani fish and seafood curries.
6.: Tamarind is used as a base in the southern states of Andhra, Tamilnadu and Karnataka to cook fish kulambu / fish pulusu.
7.: Onion – garlic - tomato stir fried and pureed with tamarind paste is used to cook the Chettinadu fish curry.
8.: Mustard paste is chiefly used by Bengalis to cook up tangy fish curries.
Ten different flavouring combinations are listed in this cookbook. You’ll note that each flavouring technique calls for a different type of oil. However, you can safely substitute refined vegetable oil in place of other oils.
0.: Readymade spice mixes are a quick way to flavour the curry.
1.: Mustard + Red chili fried in coconut oil is chiefly used in Kerala cuisine.
2.: Cumin + Ginger- Garlic is a flavouring common in Muglai cuisine.
3.: Mustard + Asafetida fried in sesame oil is commonly used in Tamil cuisine.
4.: Panchphoran, a mixture of spices fried in mustard oil is the standard flavouring used in Bengali / Oriya cuisine.
5.: Mustard + Curry leaves + Fenugreek is another southern flavouring combination.
6.: Cloves – Cinnamon with ginger garlic paste and garam masala is commonly used in North Indian cuisine.
7.: The mixture of fried & ground coriander seeds, pepper and cumin is used across
8 .: A special blend of roast & ground spices is used in