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Recipe for :

Fish Ria Patel

This 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.

Her 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 and flavors.

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.


1/2 kg of fish
2 tomatoes
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
Coriander leaves
Juice of one lemon

  • Clean and cut fish into pieces.
  • Slice tomatoes.
  • Mash the garlic cloves and mix into the tamarind water.
  • Add the ginger and mix well.
  • Put the chili, turmeric and yogurt in a bowl and whisk it.
  • Marinate the fish in this for 1/2 an hour.
  • Heat 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, and salt.
  • Simmer for 10 minutes.
  • Add tamarind water and tomatoes.
  • Simmer until tomatoes mix in.
  • Add lemon juice and serve with hot rice.

Serves 4

Ria Patel