Prawn Sizing

Size Matters! “Hello, Fishvish?” “Good morning, how can I help you?” “Do you have tiger prawns?” “Yes we do, what size would you like?” “Arre!! I just asked you nah? Tiger prawn!” This is a fairly common and typical call for us to handle at Fishvish.  “Tiger” prawn is not a size. “King” prawn is not a size. They’re both prawn / shrimp species. Yes, there is confusion with the terms “shrimp” and “prawn” too, but that’s a topic for another day. To explain sizing we need to also understand…

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6 Awesome Fish Curries from across India

Doused in rich Indian gravy, fleshy chunks spiced up with irresistible aromas make for luscious cuisines in form of fish curries. The diverse cooking styles in the country has only added to the flavours of seafood. With different styles of cooking and a huge coastline, India is home to some of the most delicious curries that you’ll ever find. The large assortment of ‘gravy-licious’ cuisines comes from a variety of fish like King Fish, White Snapper, Pomfret and Indian Mackerel to name a few. In the hands of an able…

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Surmai Steaks with Broccoli

Not a traditional Surmai preparation but really easy and very quick. Broccoli pairs really well with Surmai and Basil   INGREDIENTS 1 large head Broccoli, chopped fine 3 tbsp Olive Oil 1 Kg FishVish Fresh Frozen Surmai Steaks, completely thawed and drained and patted dry 6 Spring Onions finely chopped (include the greens) 1 1 /2 tsp Salt 1 1 /2 tsp freshly coarsely ground Black Pepper 8 cloves Garlic, coarsely chopped  2 tbsp Basil or Coriander, finely chopped DIRECTIONS Wash and clean the head of Broccoli and chop it…

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Cut Crab Curry Goan Style

Here is an absolutely delightful Crab curry recipe from Maria. Goan flavors married ever so nicely with a Malvani touch   She has her own blog and has very kindly allowed us to replicate the recipe here for your benefit. Take a little time to view her blog, it has some amazing recipes for all kinds of cuisines and/or ingredients.Thanks Maria, this is really amazing. Any modifications/additions to Maria’s recipe will always be in Italics and/or marked with an *. The only other change from her original post we have…

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