It’s been a long time we have discussed recipes….. Sixth chapter was on meat preperations and now the seventh chapter is on exclusively fish preperations. But many varieties of fish which
1. Deodouring of fish – The chapter starts with the procedures for de-odouring of the fish, owing to its strong smell. Fish is first washed with plain water thoroughly. Then fish is dipped in buttermilk for sometime and then washed again. These fish pieces must then be pressed ( may be taken as quoted ?) with a mixture of turmeric, dry ginger, coriander powder, mustard oil and asafoetida. By following this procedure, bad smell of fish can be removed.
2. Method of cooking fish – in next couple of versus, cooking methods of fish is explained in detail. But the ambiguity still exists about whether the following method described is for all varieties of fishes in common or for any particular type.
Oil is to be heated in a pan, to which, coriander, a herb called kasamarda (a medicinal plant commonly used in ayurveda) and asafoetida are added. To this mixture, we can add fish which is fried in oil priorly. After some time, we need to add rock salt and buttermilk. After the fish gets half done, we can flavour it with dry mongo powder (which is called as amchur in India) and dry ginger powder. This procedure is said to be the best in cooking fish.
3. Fish broth – broth of fish is told next. But the procedure isn’t explained in detail … It tells that the same method adopted (explained) earlier in reference to preparing meat broth, the same way this too can be done. Same ingredients for colour, flavour etc can be used.
4. Special method of preparing fish broth – here, fish must be washed well. It must then be covered with a coating of veshavara (recipe of this is described in earlier articles). These fish pieces must be coated with salt and asafoetida and fried in oil thoroughly till done. These cooked pieces of fish can be used to prepare broth just like we make broth of meat. This is called as “matsya khanda praleha” by the author.
5. Crushed/grinded fish – author calls this recipe as “matsya pishtika”. After removing the skin and scales of the fish, it must be mixed with veshavara. Then the fish must be grinded in a stone to crush it well. Then it must be mixed with any sour tasting spice. It must then be fried in oil. Such well cooked fish must be again grinded. This material can be then used to prepare any other dishes like “vadaa” etc.
This chapter has some lots of stuff about fish recipes for us. Please stay tuned for some surprising fish recipes….
Happy time !!!!