Marathi Style Fish Curry by Padma Priya Manikam

This fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original…

Coconut Fish Curry by Sameena

Bengali Mustard Fish Curry by Padma Priya Manikam

The people originating from Bengal/Calcutta loves their fish and mustard. The basis of this curry is by making a paste from mustard seeds. The curry is best served with rice or various bread/chapatis.

Crabs gravy (Kurle ambat) by karenrecipe

Finally, here I am with my all time favourite crabs gravy. I have observed that people who are very fond of fish, dont prefer crabs/prawns much and vice versa. Obviously I am in the second category.