This was the dish I really should have dined on yesterday.
Still, no real harm done. Instead of being a speedy supper it found its true calling as a lightning lunch.
Ready in under 15 minutes, if you get your act together.
Yesterday, I finally found my long-lost collection of DVDs. Hurrah. Great joy, etc.
It was only then that I realised that we possess but one functional device capable of reading said disks with a non-busted sound output jack – my old Win-XP era desktop system, which for rather complicated reasons now lost in the mists of time is named “Greg“.
A household is comprised of many sub-domains, the kitchen being one of them.
In my official capacity as the duly appointed Home Kitchen’s “Lord Protector of the Sacred Pans” and “Guardian of Knives”, it has to be said that I do not run my own particular fiefdom as a democracy, but more as a Benevolent Dictatorship.
It really doesn’t get a lot better than this.
A simple, easy to prepare fragrant stock, and some good fresh fish.
One then quickly cooked in the other. “Done”, as Mr. Ramsay might say.
I was sat gazing out of the window the other day, contemplating the nature of almond flour, as you do, when the thought suddenly struck me – “I bet almond flour would make a perfect drop-in replacement for chickpea flour”. Chalk one up for the meditative properties of Oolong tea.
This was yet another one of those ad hoc culinary experiments. This one came about because both Mrs. Paleovirtus and I had a sudden, irrational, craving for seafood.
We also wanted something quick. That seemed to suggest doing something with pre-cooked fish. No problem there, mon ami – our local food emporium has a series of very large refrigerated cabinets dedicated to precisely that kind of thing.
When people talk about Indian cuisine, they usually mean red sauce curries, or creamy Kormas, or the many pulse-based dishes, or perhaps even any one of the vast range of vegetarian dishes available.
I’ve said it before and I’ll say it again – this is all well and good, but that means that Indian seafood quite often goes overlooked, which is a crying shame.
This is one of my favourite Indian seafood dishes. It has its roots in “Raj” style cooking, an Anglo-Indian type of fusion-cuisine, often created by Parsee cooks.
Firm, white fish is given a spicy, herby, coconutty, and lemony paste topping, wrapped in foil, and then baked in the oven. The result is a moist, gorgeously aromatic, subtly flavoured piece of fish. Sumptuous!
For that full-on Anglo-Indian experience, you could serve this dish along with some sweet potato wedges, making a wonderful cross-cultural “Fish ‘n Chips”!
Patrani Machli – Indian Baked Fish Parcels
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