In this Seafood volume, you will find many traditional Parsi food recipes for fish. Spicy, Sweet and Savory recipes of Fish Pilau, Prawn or Shrimp Curry, Fish Biryani, Khichri and the famous Parsi Patra ni Maachi. From Salmon, Haddock, Tilapia, Kingfish, Ramas, Surmai, Bombay Ducks to Oysters, Prawns and Shrimps, the cookbook will guide you to make healthy seafoods for your family.
You will be treated to new fusion cuisine, as well as old recipes dug up from old cookbooks. There is an old Indian wife’s tale – “Fish and Rice are brain nurturing foods and the intelligence of a child grows when these are consumed”. I hope this book inspires you to cook healthy wholesome seafood.
The famous Parsi Tarapori Patio (pickle) has a story behind it. The word “Tarapore” originates in a village called Tarapore in Gujarat, India. The Parsi community loves Seafood and this Bombay duck patio preparation shows their desire to eat fish in all seasons. The native Fish called Boomla (or Bombay Ducks) is abundant in the rainy season in Tarapore, Mumbai and other places. The villagers dry and salt the boomlas to preserve them. This way this Fish can be pickledand enjoyed all year long.
Other dried and salty fishes like Anchovy, Dried Shrimps, Tuna, Dried and salted cod or salt cod can be substituted for Bombay Ducks. Salt Cod is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.
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