Seafood

Seafood

By
Ragini Dey
Contains
15 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

To many people, Indian food is not normally associated with seafood, as the most popular exported dishes usually contain chicken or lamb. However, the Indian subcontinent is bordered by sea on three sides: the Arabian Sea to the west, the Indian Ocean to the south and the Bay of Bengal to the east, and all are full of delectable local fish.

Moreover, there is an entire intricate network of major rivers running across the length and breadth of the country supplying towns and villages with freshwater seafood. The famous Ganges River originates in the Himalayas and flows down through India, joined by many tributaries, all full of exotic river fish such as trout, elish (local salmon) bhetki (similar to barramundi), pomfret and the much-loved rui or rohu (similar to trevally). These fish, along with coastal shellfish, supply India with a diverse repertoire of seafood recipes that can range from fried or barbecued fish, such as Tandoori fish tikkas, cooked shellfish, such as Crab malabar or Scampi kerala curry, to simple fish curries, such as Bengal tomato fish jhal.

In many parts of India no ceremonial meal would be complete without seafood, and some of these dishes feature in this chapter. You can serve these recipes on their own or as part of a larger Indian feast. They are easy to prepare and filled with delicate flavours.

Featured Recipes in this Chapter

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