This cookbook lists 1000 Indian fish curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – 10 commonly consumed fishes are combined with ten different bases and 10 different flavouring techniques to create a thousand different recipes. The building blocks are listed below.
Fishes commonly used in South Indian Cuisine:
Vanjiram : Seer fish / King fish.
Koduva : Sea Bass.
Viraal : Murrel.
Karuppu Vavval : Black Pomfret.
Vellai Vavval : Silver Pomfret.
Sura : Baby Shark.
Sankara : Red Snapper.
Kilanga : Smelt.
Sudumbu : False Trevally.
0.: None . No liquid base is used to cook dry fish curries.
1.: Onion . An extra dose of pureed onions is used for the North Indian Fish Dopyaza
2.: Nuts / Seeds . A rich base made from nut paste, made popular by the Moguls. This is used to cook up rich, mild fish curries.
3.: Herbs . A variety of pureed herbs are used for tangy fish curries.
4.: Fish Tamarind . Used especially in the western coast, Kokkum r fish tamarind is chiefly responsible for the unique fish curries of Kerala, Goa and Konkan.
6.: Tomato is used as a curry base across the country.
7.: Tamarind is used to cook up a variety of sour fish stews like the Kulambu of Tamilnadu and Pulusu of Andhra.
8.: Onion – tomato is stir fried, blended to a paste with other additives and is used as a base in the rich Chettinadu fish curry.
0.: Readymade Masala is used across the country.
1.: Mustard is fried in oil and is used to flavour South Indian fish curries
2.: Ginger- Garlic is used across the country.
3.: Asafetida is widely used in South Indian curries
4.: Panchphoran is a mix of five whole spices and is chiefly used in Orissa and West Bengal
5.: Fenugreek lends a bitter note and is more common in South Indian curries.
6.: Cloves – Cinnamon are commonly used in Muglai curries.
7.: Roast & Ground whole spices are used across the country
8.: Fried & Ground whole spices are more common in South Indian cuisine.
2 comments:
you seemed to have forgotten coconut paste/coconut milk base.hardly any fish curry recipe from kerala wthout it.
just noticed that uve mentioned coconut milk under 100 fish curries.
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