Easy Indian Cooking by Hari Nayak

Author:Hari Nayak
Language: eng
Format: epub, pdf
ISBN: 978-1-4629-1004-5
Publisher: Tuttle Publishing

CHAPTER FIVE

seafood

For Indians, except those who are vegetarian, seafood or fish can figure into any and every meal. Though it has long been enjoyed along India’s abundant coastline and inland from freshwater lakes and rivers, fish and seafood have become increasingly popular of late for their versatility and healthfulness.

Along India’s miles and miles of coastline are many small fishing villages, home to the population of fisherman who make their living from the sea—an important occupation in India. Inland, India is dotted with several freshwater lakes, ponds, and rivers, which yield a sweeter-fleshed fish than those captured from salty seawater.

Fish can be cooked in many different styles and in every conceivable way: poached or steamed, deep-fried or pan-fried, baked, grilled, broiled, or smoked. Fish is truly good for you; low in calories and high in protein. Easy to digest and naturally tender, fish cooks quickly no matter what method you use.

The most common method of cooking and serving fish and seafood in Indian homes is as a curry, and so it is usually accompanied by rice. Other popular techniques are pan-frying and deep-frying. When fish or seafood is pan-fried, it is coated with spices; when deep-fried, it is coated with a batter or a crust. Baking and grilling is not done very often in homes in India. In restaurants, in addition to the traditional home-style cooking methods, fish may be grilled or baked in a tandoor oven to create tandoori-style fish dishes.

The majority of the seafood that is available in your local grocery takes well to Indian flavors. Most Indian recipes can be made with varieties that are easy to find in the West, such as sea bass, halibut, salmon, snapper, haddock, cod or even swordfish.

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