Steamed fish in ginger-thyme essence (Bhappa mach) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni
- ajowan seeds
-
white pepper
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Accompaniments: Mustard-braised endive (Sabzi sharsha); Garlic-braised tomatoes (Tamatar koot); Crushed cucumber salsa (Tohyal); Spinach and yogurt raita (Palak raita); Zucchini and walnut yogurt raita (Lauki raita); Brown lentils in spicy tomato dressing (Sookhi dal 1); Moghul glazed peach pilaf (Khoobani pullao); Spicy Indian tomato sauce (Kaccha tamatar chatni); Vendaloo sauce
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