Bengali Cashew and Coconut fish curry by Indian cook Mallika Basu

Bengalis are renowned for their fish curries and this Badam Maach, creamy fish curry steeped in coconut milk, yoghurt and poppy seeds, is testament to their reputation. What gives the curry its unique flavour is the combination of sugar, ginger, bay leaves and slit green chillies that is so typical of the cuisine. It is inspired by a recipe from an age old, now rarely available National Indian Association of Women cookbook – a compendium of some of the most treasured Indian recipes from the motherland.

Sourced through Scoop.it from: www.standard.co.uk

See on Scoop.itThe Asian Food Gazette.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s