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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, April 26, 2013

FRIED MACKERELS


Mackerels are firm fleshed fish consumed in a number of ways around the world. They are torpedo shaped with silvery blue skin. Mackerels are high in Omega-3 oil  which is good for the heart.  Here is a simple and easy recipe for Fried Mackerels




FRIED  MACKERELS

Serves 6           Preparation Time 45 minutes
Ingredients                         
6 mackerels
3 tablespoons oil
3 teaspoons chillie powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice or vinegar
1 teaspoon salt

Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each mackerel lengthwise on either side keeping the center bone intact. Stuff the paste into each mackerel evenly on either side of the center bone. Rub some of the paste on the outsides as well. Keep aside for about 30 minutes. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with White Steamed rice and Pepper Water.

                                      

Thursday, April 04, 2013

Anglo-Indian Cuisine - A legacy of Flavours from the Past - GOURMAND COOK BOOK AWARDS 2012


And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012