View allAll Photos Tagged FishCurry
Hilsa appears at virtually every important occasion in Bengali life. The fish Hilsa is such a romance that it features in Bengali novels and literature too. So be it steamed in mustard sauce or simply fried, Hilsa has somehow managed to take a place of pride in the hearts of millions of Bengalis. Bengal’s glorious fish, Hilsa, became more than a mere accompaniment for rice. Baked into a rice-flour crepe, it stunned my palate with its delicate intensity. Come monsoon, the Bengali palate is decorated with white steamed rice and Hilsa curry.
We have been visiting Kolkata during the Christmas holidays over past few years. One of my rituals during these trips is to visit the Mallickghat Wholesale Flower Market on the first day of January. One of my childhood friends also accompanies me. The flower market is considered one of the largest in the world and is located at the Kolkata-end of the famous Hawrah Bridge (Rabindra Setu). This photo was taken on January 1st, 2020. This is a street food location (sometimes locally known as "Pice Hotel") in the market and provides lunch for the flower vendors who come from flower growing areas of West Bengal such as, Midnapur.
Parshe Maacher Jhal - parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.
Please Click Here & View Large On Black
Kerala Style Fish Curry & Rice, Kerala is one of the southern states of India. This shot is a combination of my wife Susan's culinary skills and my experiments with light
All images displayed in this are protected under the International Copyright act and are not to be downloaded, reproduced, copied, transmitted or manipulated or used for any purposes without written permission and consent.
Well Salmon can be made in different styles.. You can bake it, grill it or even poach it..Here is a rich salmon curry with cream of coconut..
Hope you all will like it.. You can see the full recipe here youtu.be/MdOT8mGaDeg
Thank you 😊🙏
In the back-waters of Alleppey along with the fringes of coconut lagoons in God's own country, Kerala. India. That was a wet day, on and off the sunny spells made us warm with the traditional Kerala cuisines and drinks cooked in the boat and served in the trip. An all day a memorable day.
Vembanad Lake is the largest of the lakes, covering an area of 200 sq km, and bordered by Alappuzha (Alleppey), Kottayam, and Ernakulam districts. The port of Kochi (Cochin) is located at the lake's outlet to the Arabian Sea. Alleppey, "Venice of the East" has a large network of canals that meander through the town. The Vallam Kali (the Snake Boat Race) held every year in August is a major local sports & tourist attraction in the backwater areas of Kerala.
A land of canals lagoons, lakes and rivers, which Kerala backwaters have now become a part of the lives of its people and a kaleidoscope for the visitors to see the rural and real life in the heart of Kerala. The tough and labour-intensive jobs of boat building, prawn cultivation and coir manufacture are a part of the daily livelihood of Keralites. Alapuzha (Alleppey) & Kumarakom are the starting-point of the boat cruise through these backwaters as one reaches the land of Kuttanad, also known as the rice bowl of Kerala, because of its paddy fields.
Koshy makes this dish intuitively, so a rigidly specific recipe isn’t used, however, in general, here’s how to make this delicious fish curry:
two tablespoons vegetable oil
1 teaspoon mustard seeds
Salmon steaks (about 3) sliced lengthwise at the store to make them a bit thinner
kodampalli tamarind dried (about 4 pieces) (from the Indian grocery)
2” piece of fresh ginger
3 springs of curry leaves (from the Indian grocery)
4 finely chopped shallots
2 garlic cloves sliced
1 teaspoon ground red chili
1/2 teaspoon ground coriander
a pinch of turmeric
a pinch of fenugreek powder
coconut oil
salt to taste
basmati rice
plain yoghurt
soak tamarind in a cup of water for approximately an hour. Save the water.
Insert pieces of tamarind into the salmon steaks.
Heat veg. oil in a large skillet. Add mustard seeds, cook until they start popping.
add shallots, cook a minute, add ginger and garlic, cook another minute, then add curry leaves along with 1 teaspoon of ground red chili. Add 1/2 teaspoon ground coriander, a pinch of turmeric, a pinch of fenugreek, and a teaspoon of salt. Add the tamarind soaking water and cook everything for about 30 seconds more. Add fish with some more water cook covered on medium heat until done. When cooked sprinkle coconut oil over the top of the fish for the aroma.
Serve with rice and plain yoghurt.