From Prasenjeet Kumar, the #1 best-selling author of the “Cooking In A Jiffy” series of cookbooks, comes the Ultimate Guide to Cooking Fish with such exotic spices and taste that you will be left asking for more.
So say bye to the boring boiled and broiled ways to make fish and prawn dishes and let this new book open your eyes to the wonderful possibilities of cooking fish the way northern, southern, eastern and western Indians do.
There are six starter (or dry) dishes, 14 curries, 12 prawn dishes, and 4 ways to cook fish head and eggs (caviar) the Indian way. For the spice-challenged or nostalgia ridden folks, there are 7 dishes from the days of the British Raj.
So if you were wondering how to incorporate this superb, dripping with long strands of polyunsaturated essential omega-3 fatty acids (that the human body can’t naturally produce), low-calorie, high quality protein rich white meat in your daily diet, just grab this book with both your hands.
Genre: COOKING / General
Amazon #1 Hot New Releases in Indian Cooking
Sales rank: 100,000
Nice thoughts above, if you want to use fish as a verb or metaphor. But are you sure you’d like to put that little slimy, smelly thing, that only Penguin and Eskimos appear to be fond of, on your plate?
Do you wonder if there are really some people in the world who instead of plumping for the robust chewiness of the red meat steak prefer instead the “insipid”, “characterless” taste of the fish?
Does the word “fishmonger” gives you the same negative ring as do the words “fear monger” or “rumour monger”?
Are you of the firm opinion that a can of tuna is best suited only for your cat?
Then certainly you are not alone.
But you may be in danger of belonging to a near extinct tribe of people who don’t realise the enormous benefits of including fish in their diets.
Fish has lately acquired a formidable reputation for being a source of low calorie, high protein, waist-slimming, “brain food,” that is bristling with selenium, zinc, iodine, potassium, vitamins A & D and such long strands of polyunsaturated Omega-3 fatty acids that you just can’t get from your favourite prime cut of red meat, unfortunately.
Research indicates that even if you’re not a fish fan, eating fish only once or twice a week can be enough to reverse the cholesterol laden disadvantages of eating red meat. The National Institute of Health recommends that people consume at least 2 percent of their total daily calories as Omega-3 fatty acids. For an 1800 calorie diet, this comes to about 3.6 grams per day which you can get easily from just two (four-ounce or approx. 100 gram) pieces of salmon.
