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Fish
8 posts
“The guts, blood, all the bits that are thrown out; there’s filth in this work, but it’s also a part of (our) life”
—Ashik, a fish-seller in Saki Naka, Mumbai
Karapodi Kayi Masala Curry
This recipe celebrates the delicate flavour of the silverbelly fish—locally known as Karapodi—cooked in a fragrant Kayi masala blend. Rooted in the coastal kitchens of Tamil Nadu, this dish highlights the comfort of home-style cooking.
Sardine Kudampuli Curry
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s vibrant coastal traditions.
Patla Macher Jhol
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish,abundantly available in December along both coasts of India.
Daggertooth Pike Conger Curry
This recipe for a Maharashtrian curry from sustainable seafood initiative 'InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in December along both coasts of India.
Chotomaach Potluck, Kolkata
Our first potluck in Kolkata revolved around small freshwater fish, a variety slowly slipping away from the region’s plates.
Mourola Maach er Tok Jhal
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
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