This is one of those dishes that depending on how you spin it can be an elegant brunch dish or a way to spin leftovers into something different and delicious. Either way you start with a nice piece of salmon (or extra slices if you are planning for leftovers), bake it, flake it, make a flavorful salad type mix, pot it and serve it. Cold.Read More
A typical dish of this Floridan island is fish fritters, typically made with grouper, and, seasoned with a mix of celery seed, paprika, red pepper and salt. It reminds me of the Indian pakora and inspired by a partnership with the region, I wanted to recreate a blend of my memories and the region favorite snack! So, taking this fusion blend, I created Baked Chickpea Mackerel Fritters!Read More
Sometimes you have to take a risk! So, I took a risk. I made myself this sandwich with a fish that I can't say I love. So, I am taking a risk. In posting photos of a whole fried fish, in all its possibly repulsive possible awe-inspiring glory. The first time in tasting was a worthy risk. This one, in posting, you tell me...! :)
I chose Sardine. I have said it before, they are not my favorite fish to eat as is, because of their rather pungent flavor; Like chicken liver. Actually, exactly like chicken liver!! I just had an Epiphany as I was typing this! That is probably why I like both of them in pates diluted with large amounts of butter and masking spices! Give me the fat and smooth spread without the stick-in-my-palate flavor.
Long story short, it was a success, which, is why it is here. What I found was that....Read More
There is almost a feeling of full circle with this dish for me. As I have waxed a lot on Instagram, the last two summers have been very good in terms of nurturing a green thumb and my budding confidence in growing things.
Do you remember the cover of the Spring issue of my magazine? No? Look below and to the right, you have it there. By the way, you can also download it for free and access 20+ recipes for all meals. (Well... I could hardly overlook that native opportunity for self-promotion ;-)).
Anyway, the original pea shoots made the cover! And, now I have the mature plant that has been sending sweet, juicy, oh so tasty pods my way every so often. I planted about 5 of the sprouts and each one gave me approximately one plump pod a week. I collected, nay, hoarded them carefully in my fridge, warning everybody away from daring to nibble on them. When I had a handful, I decided it was time to feast...Read More
There is something about fish curry that is reminiscent of grassroots cuisine. Hailing from a coastal city in South of India, fish was not only common but the most affordable 'meat' as well. Even though it was a teeming metropolis, that even 15 years ago, exported much of its best catch from the sea, there was abundance enough to share with the domestic consumers.
Even today, fish sellers walk the streets in the city with the morning catch. Sometimes, walking through lesser affluent areas in the evening, you can see fish languishing on wooden boards, not iced, yet looking remarkably sprightly- the benefit of not being processed through multiple temperature zones. Flash freezing is a good compromise but nothing beats simply fresh. Tropical waters are indeed blessed with a variety that can only be dreamt about sitting in the North East with its Arctic currants. I haven't been to a fish market in India in 12 years but one day I hope to go back to those markets and take photos. Who knows? It may not be the same anymore and just be a glass and steel structure but somehow I doubt it. Fishing is too much of an economic activity for the poor to be that.Read More