recipe comes from Ria Patel. Ria
lives in Bangalore, India. She has no formal training
in cooking but has learnt mostly from watching her mother
cooking at home.
father was a Parsi (Zoroastrian), her mother is half
Bengali (from Bengal) and half Malayali (from Kerala)
and her husband is from Kerala. This interesting mix
in her family has led to her becoming familiar with
various cuisines from India - each region of India has
its own special cuisine, and its own choice of spices
Ria has worked in publishing mostly and cooking remains
a strong hobby. Mostly, she cooks because she enjoys
it and loves to have friends over to try out new dishes.
Her favourite dishes to cook are curries of all kinds
- mutton curry, fish curry, chicken curry and shrimp
curry. She also loves Biryani which is basically any
meat or vegetable cooked in spices and layered with
rice. She has a collection of recipes from friends and
family, some of which have being passed down through
the generations, and she looks forward to sharing them.
kg of fish
6 cloves garlic
150 ml Tamarind water
1 tsp ginger powder
1 tsp chili powder
1/2 tsp Turmeric
300 ml. Yogurt
2 tbsp of Oil
1/2 tsp fenugreek seeds
2 tsp salt
Juice of one lemon
and cut fish into pieces.
the garlic cloves and mix into the tamarind water.
the ginger and mix well.
the chili, turmeric and yogurt in a bowl and whisk
the fish in this for 1/2 an hour.
oil, add fenugreek seeds until brown - if you want
the curry really spicy, add some chopped green chilies
- then add fish and marinade and coriander leaves,
tamarind water and tomatoes.
until tomatoes mix in.
lemon juice and serve with hot rice.