Maach or Mase is often a mystery to the rest of the India. Yes, we are talking about fish that is known as Maach in West Bengal and Mase in Maharashtra. It is a delicacy of the water that is also explored unbounded in the state of Goa. However, there are many who are still sceptical to embrace the pure form of food bliss that this item has to offer.
Being your FoodMate, we cannot skip the responsibility of introducing you to the deliciousness of the seafood with a twist. Thus, here we are with seven recipes that will make your taste buds dance with pleasure.
Fry chicken ham until crisp and then set aside. Then add celery, garlic, thyme, fennel and chilli powder to the same pan. Sauté for some time then add red wine. Let it get reduced to a minimum before adding the boiled shrimps. Chop the ham and mix in the gravy. Cook till it is thick and now serve.
Chop boiled shrimps and place in a large bowl then refrigerate for an hour. Meanwhile, mix lime juice, tomato juice, oil, onion, garlic, pepper, salt, and hot sauce in a blender. Make a smooth and thick puree then refrigerate. Pour into sundae glasses, add the chopped shrimps and then place some boiled whole shrimp at the edge of the glass. Serve with sliced avocado.
Mash boiled boneless fish fillet then mix with egg, flour, sugar, red curry paste, beans, salt, pepper, and chopped coriander. Make small disk-like shape and fry in hot oil until golden brown. Soak the extra oil using tissue paper and serve with ketchup.
Boil large shrimps and keep aside. Do not throw the water. Heat oil and fry chopped onions. Then add rice and keep stirring. Then add chopped garlic and the stored water. Add paprika, pepper, salt, and saffron soaked in little milk. Let it boil after closing the lid. Make sure that the liquid is reduced and thickens. Then spread the cooked shrimp and mix. If needed add some water. Then cook for about 15 minutes and garnish with parsley before serving.
Add shrimp, salt, and sugar in hot oil. Cook until they turn pink then keep aside. Mix sprouts, grated ginger, chopped carrot, sliced cucumber, chopped basil, and cilantro with a dash of lemon juice.
Take rice paper roll and cut into small squares, dip in warm water for 30 seconds. Then place some shrimp on it and top with the salad. Roll it properly and serve after garnishing with roasted peanuts.
Preheat the oven to 210 degrees C. Grind parsley, breadcrumbs, and garlic. Mix salt and pepper then blend some more.
Season the fish fillet with salt and pepper them press in the bread crumb mixture. Cook in the over until the crumb is brown. Serve after sprinkling lemon juice.
Combine garlic, chillies, salt, lime juice, and oregano with cold water. Marinate the fish for 30 minutes. Separately, whisk mustard paste and ice water, mix flow and stir carefully. Make it as smooth as possible and cover. Now refrigerate for 30 minutes.
Pat dry the fish and then dip in the batter. Deep fry till they are golden brown. Place tortilla and put one fried fish. Then top with salsa and serve.