Wednesday, June 10, 2009

1001 Indian Fish Curries

This cookbook lists 1000 fish curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – fish is cooked in 10 different ways, combined with ten different bases and 10 different flavourings to create a thousand different recipes.   

Sea fish is much loved all along the 7000 kms of Indian coastline. Kerala, Goa, Maharashtra and coastal Tamilnadu are heavy sea  fish consumers. West Bengal, Kashmir, Central India and North East have an abundance of freshwater fish in their lakes and rivers and these are preferred to Sea fish. 

Vanjiram is Tamilnadu's favourite fish. Other sea fish like koduva, vavval, sankara, kilanga, sudumbu and nethili are also popular. Viraal, Kendai and Keluthi are favourites among freshwater fishes. For more information of Tamilnadu’s favourite fishes, click here.                           

Cooking Fish: Fish can be added directly to the boiling gravy as it cooks within 5 – 10 minutes. For more flavour, fish can be marinated, fried, grilled and then added to the gravy. These variations are listed in column 1.

 The Base : A wide variety of gravies are cooked across India. Tamarind based gravies are common in Tamilnadu & andhra. Fish tamarind , coconut and coconut milk based gravies are popular in Kerala, Konkan and Maharashtra. Vinegar based gravies are preferred in Goa, yogurt based gravies in Kashmir and mustard based gravies in West Bengal. These are listed in column 2.

 Flavourings : Different combination of spices fried in a variety of oils are used across India. Coconut oil is preferred in Kerala, and the Konkan coast, Sesame oil in Tamilnadu, groundnut oil in Andhra and Maharashtra, ghee in Kashmir, mustard oil in Bihar, orissa and West Bengal. Column 3 lists these variations.

 By combining a fish from column 1 with a gravy from column 2 and flavouring from column 3, you can easily cookup a huge range of fish curries.

 Tips :
1. Do not overcook fish. An inch thick fish is fully cooked in 5 minutes.
2. Fish curries taste better when cooked in an earthen pot. They usually taste even better the next day.
3. Other seafood like prawns, crab etc can be used in these curries instead of fish.

 Lean, healthy and easily cooked, fish is consumed world over. Unlike Indian curries, western fish curries are not heavliy spiced or cooked for long. In fact, mildly cooked or even raw fish is consumed in
Japan and France. Fish marinated in lemon juice gets cooked in the citric acid and is eaten without any further cooking as ceviche. Baked / steamed / smoked fish is not so common in India, but are very popular abroad. Try using these in Indian gravies for a wide variety of fusion fish curries. Baked / steamed / smoked fish is not so common in India, but are very popular abroad. Try using these in Indian gravies for a wide variety of fusion fish curries .

5 comments:

Zucchina Trombetta said...

Ciao Ramki,
I defy you to enter an italian shop and find anything called "gemili"!!!!
It doesn't exist, sorry.
About macaroni, just to be over-precise, we call them maccheroni, macaroni is a distorsion made from americans.
Kisses,
Valeria

Ramki said...

Hey Valeria,

The National Pasta Association confirms Gemili does exist :)
http://www.ilovepasta.org/shapes.html
And thanks, will change to maccheroni !

/Cheers
Ramki

Zucchina Trombetta said...

ilovepasta.org is an american site (I don't think you will credit an american site to judge about masalas...) and, of course, pasta can be made in any shape and maybe this shape is famous in America.
In Italy it isn't (I think the correct word could be "gemelli" meaning twins).
I've red you published a 1-page about pesto, I live in Liguria (Genoa region), the original pesto is made, of course, with basil, garlic, olive oil, pinoli and grated parmesan cheese or pecorino romano (hard goat cheese).
It's eaten with trofie or trenette and the most famouse version is the so called "Pesto accomodato" meaning you boild some potato cubes and green beans with pasta, strain all together and mix with generous pesto!
Ciao
Valeria
(how much I miss India!)

Ramki said...

Hi Valeria,

I'm so happy that I have you commenting on my Italian recipes. No better way to have the cookbooks validated !

Thanks and come back soon !

Term Papers said...

This cookbook lists 1000 fish curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – fish is cooked in 10 different ways, combined with ten different bases and 10 different flavourings to create a thousand different recipes,I will buy this book.


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Cooking is fun - Duplication is a pain !

"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

"Recipe purity is no different from racial purity or linguistic purity. It just does not exist. Cuisines are alive and change all the time. What is traditional today was esoteric just a few decades back. So being a 'foodist' is as bad as being a racist !

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