This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.