Kerala style fish mappas or meen mappas is a Syrian Christian delicacy, also known as Kottayam Style Meen Mappas wherein the fish- usually a white meat fish – is cooked in creamy coconut milk with tomatoes. I have used Atlantic Pollock here because I wanted to use a different fish than the usual Pomfret or Tilapia or Butterfish for this dish. It worked absolutely brilliantly, far far better than I had even imagined. It’s important to note that patting the fillets dry before cutting into chunks and cooking keeps them…
Read More‘Tis time for a Tisrya Roast
The summer is here and Clams go down really well in this heat. Here is a really simple and quick recipe, especially with Fishvish Clam Meat (since it already all cleaned for you). Clam Roast Kerala Style goes exceptionally well with Appams or Idiyyapam – just order them if you don’t want to make them yourself – but they really do work well together. Ingredients Fishvish Clam Meat – 500 gms Onion – 2 (large, finely chopped) Ginger / Garlic paste – 1 tbsp Green Chillis – 3 (chopped fine)…
Read MoreGrilled Indian Spiced Trout
Now this’s seriously good eating! Grilled fresh water fish – Himalayan Trout. It’s really simple & quick and can be done in an oven or even on a griddle pan if that’s what you really want. Barbecue or grilling is healthy and when done right just incredibly yummy. Here’s a very simple recipe with some Indian spices – just enough to bring out the flavors of the Trout. 2 Fishvish Himalayan Trout – gutted and washed 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon garam masala 1 teaspoon cooking oil…
Read MoreSummer and Seafood
Seafood has always had a special place in my heart during the summer months. Partly because it brings back memories of the sea – some of Bombay growing up but largely of the many days spent crunching through crabs, prawns and lobster on the various beaches of Goa. Summer across the world, especially beach-side, has people bringing out their grills and slapping on some “shrimp on the barbi” or barbecuing some lobster tails or whipping up a cracker of crab burger or lobster roll or just kicking back with a…
Read MoreTo De-vein Or Not To De-vein
It’s a question that is probably discussed to death pretty much all over the shrimp eating world. The opinion is evenly divided for both points of view. Most frozen shrimp / prawn is usually head and shell off with the tail left on and usually “de-veined”. If the shrimp / prawn is head-on shell on, then more often than not, the “vein” would still be in there. This “vein” that we are talking about it is one that runs along top of the shrimp / prawn. What is strange and…
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