The Indian perspective of cooking fishes has created a space for its own in the Asian cuisine and Nigel Slater reports his fish-eating experiences from one of his trips to India.
Facts provided by him brings out the spicy-fried versions all over India, especially the Bengali cuisine that masters the art of cooking fish in an array of spice mixtures constituting turmeric, chili, cumin and mustard through the softly-seasoned batter-fried fishes. The only thing that probably takes a twist in agreement is the addition of vegetables like eggplants, squash, and cauliflower and green chilies to fish curries.
While addition of vegetables like potatoes and tomatoes might be common in the fish stew cooked in the UK, what might fancy the diners in UK is the addition of boldly flavored spices to casseroles. The idea of shallow-fried haddock with a spice-rub of coriander, red chili, turmeric and cumin powder and a garnish of lemon juice and coriander leaves is bound to claim taste buds of diners in the US and UK for fried fish as an appetizer.
Via: Guardian
