You have to be careful not to overcook it. The two basic factors that one should keep in mind while cooking fish are - 'Time' and 'Temperature'. It is advisable to thaw fish by placing it under cold, running water. In case of frozen fish, never thaw fish at room temperature and do not refreeze. Make sure the package in which the fish is packed is moisture-proof and vapor-proof. If the fish shows white, dehydrated areas or if you can see crystals formed inside the package, do not buy the fish. In case, you are buying frozen fish, make sure it is solidly frozen. This way, you'll manage to retain its quality. If you cannot consume it in two days, make sure you cook the fish and refrigerate it. Use fresh fish within two days of purchase. The fish scales should not be dry or 'ruffled'. It should smell like seawater and should not give off foul odour. From Spicy Sardines to Manglorean Lady Fish Curry, Maharashtrians also exploit their close proximity to the western coast.ĭo you find buying fish more challenging than cooking it? Not anymore! If you are buying fresh unfrozen fish, make sure that the flesh is firm and unmarred. Another coastal region that is the hub of seafood is Goa where Mackerel and King Fish are widely used. Kerala is known for the Fish Head Curry using the head of red snapper and also Tuna Vattichathu. Tamarind juice or coconut milk may be used to add some punch. The fish is semi-stewed with an assortment of vegetables and goes well with bread and rice. Moving own South, Malabar curry is a famously made with sardines. Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true to the authentic flavours of Hyderabad. Another white fish recipe popular in Andhra Pradesh is theHyderabadi Shahi Macchi Korma. A variant of this curry is the Doi Machh, created by marinating fish in curd or yogurt. West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharashtra and the North Eastern states form the heart of fish delicacies in the country. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population. Indian cuisine is known for its large assortment of fish curries. It's not just the variety that baffles you but also the diversity of cooking styles. Being blessed with a long coastline, India is home to a brilliant variety of fish like King Fish, Pomfret, Sea Bass, Indian Mackerel, White Snapper, Malabar Trevally, Pearl Spot, Katla and Hilsa to name a few. ( Omega-3 fatty Acids Key to Heart Health)įleshy chunks doused in a rich gravy with the spark of spices and a magical aroma, fish curries can please even the most finicky eaters. Some studies have also shown that consumption of fish may help in relieving symptoms of depression. Since the body cannot naturally produce omega-3, it is best derived from fish. Fish has always had a credible reputation of being the healthy 'brain food'. A lot of studies indicate that consumption of Omega-3 reduces high blood pressure by regulating the flow of blood in the body and promotes mental health. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation. They are a valuable source of the much-talked about Omega-3 fatty acids. These marine delights are rich in, minerals and vitamins like A and D. After all, the difference between overdone fish fillets and well-done ones is just a few seconds.īefore we get down to understanding how to cook with fish, let's go over why it's one of the most well-balanced sources of protein. It's one of the biggest reasons why home cooks fear this lean protein. It's only when you get down to cooking them do you realise that each has a unique flavour profile and cooking technique. In the hands of an able cook, fish can become an inexhaustible source of perpetual delight." - Jean Antheleme Brillt Savarinīasa, salmon, tuna, king fish, red snapper, hilsa, cod - there are so many different varieties of fish in the market, it's easy to confuse one for the other.
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