Knack Indian Cooking: A Step-by-Step Guide to Authentic by Meenakshi Agarwal

By Meenakshi Agarwal

A by-ingredient method of Indian cooking, with chapters dedicated to favourite dishes.

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Extra resources for Knack Indian Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy

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Griseus. indd 62 (Text) (Ray) turn the fish over so that its backbone is facing away from you and its head facing your nonwriting hand. make a deep diagonal cut about two-thirds of the way through the flesh, starting just behind the head and cutting from the backbone toward the belly. 5 8/27/10 1:17:24 PM 8/27/10 12:52:11 PM Job:08-20770/20789 Title: RP-Fishmonger’s Apprentice #175 Dtp:204 Page:62 slashing fish 2 snip off the pelvic fin on the belly of the fish. 5 cm) away from the first cut. indd 63 snip off the dorsal fins on the backbone, cutting from the tail end toward the head (taking care to avoid the sharp spines).

The turbot (not the same at Greenland turbot) is now farm-raised. Its yield is 50 percent, which is quite high. 35 kg). tip the snowy-white fin meat or fringe on a halibut and other flatfish is flavorful, dense, and full-bodied and is well worth keeping on for a large fish such as this one. it is known as himo in Japanese. the same name refers to the outer fringe of a clam. indd 43 (Text) (Ray) 8/27/10 1:01:38 PM 9/14/10 7:22:29 PM Job:08-20770/20789 Title: RP-Fishmonger’s Apprentice 09-C58603 #175 Dtp:204 Page:43 44 the fishmonger’s apprentice make a deep cut on the diagonal cutting toward the top of the head.

Cut off the head, slicing on the diagonal from the head toward the belly. 1 In this method, adapted from glove-boning small birds, the entire rib cage and backbone is removed starting at the head, severing the ligaments connecting the bones at the head end, then turning the bird inside out. The same concept is applied here for “inside-out” fish, an excellent and uncommon technique to use when stuffing a whole (headless) fish. Other fish that can be successfully turned inside out include other flatfish such as petrale sole, plaice, small halibut, and yellowtail flounder.

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