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Index
I: Fish—Why Bother?
II: Cooking Fish the Indian Way
Chapter 1: Fish Starters
Basic Indian Fish Fry
Spicy Fish Fry
Tandoori Fish
Fish Amritsari
Fish Pakoras (Fritters)
Fish 65
Chapter 2: Fish Curries
Masalewali Machhi (Spicy Fish Curry)
Fish in Creamy Tomato Curry
Machhi Do Pyaza (Fish with fried onions)
Thick Fish curry
Machher Jhol (Fish Cooked in a Light Curry)
Machher Tak (Fish Cooked In a Tangy Tamarind Sauce)
Tamater Sarson Machhali (Fish Cooked In a Tangy Tomato and Mustard Sauce)
Dahi Sarson Machhali (Fish cooked in a Yoghurt and Mustard paste)
Dahi Macchh (Fish in flavourful yoghurt sauce)
Fish Kofta Curry
Fish Chilly
Meen Moily (Fish Kerala style)
Parsi Machchi (Fish Parsi Style)
Fish Chettinad (Fish cooked in a rich coconut Curry)
Chapter 3: The Raj Effect
Fish Fry or Fish Fingers with Crumbs
Grilled Fish
Fish Cocktail
Fish Chops
Fish Bell Pepper (Capsicum)
Fish with Veggies in White Sauce
Fish and Rice in Béchamel Sauce
Chapter 4: Cooking Prawns the Indian way
Spicy Prawn Fry
Prawn 65
Prawns Tamilian (Prawns cooked in a rich coconut Curry)
Prawn Malai Curry (Prawns in a mild coconut and cream curry)
Jhinga Curry (Prawns Cooked in a Light Curry)
Prawn Punjabi
Jhinga Makhni (Prawns in Rich Tomato Curry)
Prawns in Tomato Sauce
Stir Fried Prawns with Vegetables
Prawn Stir Fried Rice
Parsi Jhinga (Prawns Parsi Style)
Masaledar Jhinga (Spicy Prawn Curry)
Chapter 5: Cooking Fish Head and Fish Eggs—the Indian Way
Machher Muro Dal (Fish Head with Split Chick Pea)
Lauki Machher Muro (Fish Head with Bottle Gourd)
Palak Baingan Machher Muro (Spinach-Aubergine with Fish Head)
Fish Egg Pakoras (Fritters)
Rice Boiled
The Classic Indian Roti/Phulka/Chapati
Appendix: An Introduction to Some Basic Indian Spices
A Big Thank You for Reading This Book till the End
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Other Books By The Author
Books by the Author in the Quiet Phoenix Series
Books by the Author in the Self-Publishing Without Spending a Dime Series
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