Indian fish recipes
11 Indian fish recipes, each written for this site and each saying what its method turns on.
- Chamthong, sourced from India. Nothing is fried at any point: the vegetables are boiled with herbs and the fermented fish. Fish.
- Dahi Machha, sourced from India. The sauce is yoghurt and the turmeric is what makes it yellow. Fish.
- Eromba, sourced from India. Everything is boiled and then smashed by hand, not cooked down into a curry. Fish.
- Maachha Bihana, sourced from India. The roe is bound with black gram paste, fried as dumplings, and only then simmered. Fish.
- Machher Jhol, sourced from India. The potatoes are there to thicken it, not to pad it out. Fish.
- Malabar Matthi Curry, sourced from India. It is never stirred: the pot is swirled, because stirring breaks the fish. Fish.
- Nga Thongba, sourced from India. Dried citrus peel and hooker chives are what make it, not the fish. Fish.
- Paturi, sourced from India. Fish in a mustard paste tied inside a banana leaf with twine and steamed. Fish.
- Shorshe Ilish, sourced from India. Mustard arrives three ways: the white seed, the brown, and the oil. Fish.
- Singju, sourced from India. It is not cooked at all: raw vegetables shredded fine and dressed. Fish.
- Tharoi Thongba, sourced from India. It is river snails, and the shells are trimmed so the meat can be sucked out at the table. Fish, Shellfish.
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