West Indian Recipes

The unforgettable aroma of India is not just the heavy scent of jasmine and roses on the warm air. It is also the fragrance of spices so important to Indian cooking - especially to preparing curry. On the West coast of India, there is a wide choice of fish and shellfish; Bombay duck (curried or fried bomnloe fish) and pomfret (Indian salmon) are just two. Another specialty is the Parsi Dhan Sak (lamb or chicken cooked with curried lentils) and Vindaloo vinegar marinade. Fish is also a feature of Bengali cooking as in Dahi Maach (curried fish in yoghurt flavoured with turmeric and ginger) and Malai (curried prawn with coconut).