Fish Preparations

Few persons can pass by a shop selling fried fish without looking in. There is an aroma about these one-man establishments which is irresistible and compels one to enter and sample the wares. The fish generally served by them is sanghara (Mystis senegala) or mulli, the former being the most suitable for this purpose. Pomfret, a sea-fish (similar to plaice available in England) usually available on the fish markets of the big cities in Northern India, can also be used. Its taste however is not as good as that of the sanghara. Tandoori fish is a fish-cookery counterpart of the tandoori chicken. Although the fish is marinaded thoroughly before being roasted in a tandoor, it manages to retain its natural flavour. Sweet and sour fish is a product of Chinese cuisine. It is a fish-cookery equivalent of the sweet and sour pork. A thin layer of brownish coloured sauce over a whole pomfret with its head and eyes intact makes it an exquisite sight when laid on the table. Stuffed fish is something similar to a stuffed chicken. It may be fried or baked after filling in the stuffing. Lastly it can be cooked with a very tender vegetable like tomato or can be made into a curry. Pomfret is suitable for stuffing as well as for cooking with tomatoes.