Poached Fillet of Sole in Red Wine Sauce

Fleurons – Small pieces of puff pastry usually cut into crescent shapes and baked in a hot oven. Jus Li – A French term referring to meat juice that has…

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Grilled Tuna Fish Steak (Costolette di Torino)

Shallow-Fried Supreme of Cod Bretonne

Fish Stew Italian Style (Brodetto all’Anconatana)

Grilled Skewered Prawns and Scallops with Mango Sauce (USA)

Indian Fish Cakes

Fish Flavoured with Onion Seeds in Coconut Sauce

Fish Cooked with Distinct Kashmiri Spinach (Haakh Gadh)

Kashur Gadh (Tamarind-Flavoured Fish Curry)

Macchi Pahalgami (Tender Fish Slices Cooked in Yoghurt)

Macchi Patia (Fish in a Thick Tomato Gravy)

Meen Curry (Fish cooked with curry leaves and coconut milk)

Meen Molee (Tangy fish cooked in coconut milk)

Coconut milk: Grate 1 coconut and press through a muslin cloth to obtain the first (thick) extract. Boil the grated coconut with equal quantity of water to obtain the second…

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Meen Cutlets (Fish cutlets coated with breadcrumbs)

Meen Varathathu (Fish fry)

Pasteis de Camarao (Prawn puffs)

Peixe Recheado (Fish stuffed with a red spice paste)

Patra Ne Macchi (Chutney fish steamed in banana leaves)

Potoler Dhorma (Stuffed Parwars)

Sas Ni Macchi (Sweet and sour fish)

Saunfiya Jhinga (Fennel-flavoured prawns)

Saser Maach Kala Pata Dia (Mustard fish wrapped and steamed)

Mustard paste: Take 7 oz of mustard seeds (rai) and wash well. Grind to a paste by adding just enough water to get a paste-like consistency.

Sharabi Jhinga (Tandoori prawns marinated in whisky)

South Indian-Style Fish in Banana Leaves