I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips
One of my favourite ways to cook salmon – an exotic outcome with the least effort. You can leave the skin on the fillet as I sometimes do, in which case, bake it to a crisp for a delicate crunch.
This is my mum-in-law’s recipe and is a great accompaniment with basmati rice and daal with a few papads/papaddums on the side. Although Mama Kay is vegetarian, she has cooked the most delicious non-veg food for us. This recipe has some flavors from Tamil Nadu in South India – she attended college in Madras.
This is simple and quick recipe for foil baked whole trout using fresh herbs. It can taste especially tender and delicate, and can be served with steamed or sauteed vegetables on the side.
This is an Indian coastal recipe for a fragrant prawn curry made with coconut milk. Best eaten with white rice, jeera rice or a light pea/vegetable pulao