Masala seafood (Tareli attva bhujeli machhi) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 96) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Firoza's khichri [Firoza Cooper (Kanga)]; Everyday dal (Mori dar); Smoky eggplant salad (Vengna nu bharat)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for seafood selections and cooking method variations. Recipe is part of "Festive casual indoor-outdoor Summer lunch" menu on P284, "Summer major birthday dinner" menu on P285, and the "Festive cocktail party" menu on P288.

  • westminstr on June 30, 2014

    I tried this rub on our first ever grilled whole fish! In deference to my kids I replaced the cayenne with aleppo pepper. At that point I decided it was still too spicy for them so I did one fish with this rub and the other with just salt, pepper and olive oil. Both were delish but the winner in my book was plain old s&p - I guess I have a mediterranean palate at heart.

  • L.Nightshade on May 02, 2014

    I believe I have found the absolutely easiest recipe in the book. Although it looks like it takes up three pages of instructions, there is really almost nothing to it: We had fresh Coho salmon, and left it in one piece. We also had shrimp, which went on the skewer. In the last paragraph it is mentioned that the same rub can be used on vegetables, so I rubbed it on sliced eggplant, which also went on the grill. Wow! King calls this a "stellar easy effect," and that it is. It's hot, but wonderfully so. It was perfect on the fish and shrimp, maybe a bit too hot on the eggplant. That will be remedied next time just by slicing the eggplant a bit thicker, so the spiced surface area is in better proportion to the meat of the eggplant. We didn't have any in the house, but decided a little dollop of yogurt would be lovely with the spicy eggplant. Definitely goes in the do-again, quick and easy, after-work list.

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