Andaman & Nicobar Islands is a fusion of Indian Culture. This is even reflected in the food & Cuisine of the local peoples of these Islands.
The finest of India’s cuisines is as rich as well as diverse as its civilization. It is an art kind that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter.
Andaman cuisine is heavily influenced by all the cultures that came into contact with the region. Like many other aspects of Andaman culture, the influence of the Hindu, Christian, Muslim and also Sikh religions in the traditional food is extremely strong. You can observe this deep impact on the truly tasty and spicy Food of Andamans. Food in Andaman & Nicobar Islands has roots in the history, geography and also culture of the land.
- 2 tablespoons vegetable oil
- 1 pound ground chicken
- 1/2 cup reduced-sodium chicken broth, divided
- 1 cup chopped sweet onion
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated fresh ginger
- 3 tablespoons red curry paste, divided
- 2 teaspoons garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 can (13.5 oz each) lite coconut milk
- 1 can (15 oz each) garbanzo beans, drained, rinsed
- 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
- 1 tablespoon cornstarch
- Chopped cilantro, plain greek yogurt and warm naan bread, optional
Macher Jhol is one of the most popular dishes and is an important part of Bengali cuisine. One cannot afford to miss this lip-smacking fish recipe if you are an enthusiast of the Bengali cuisine. Prepared using minimal spices, fish, and vegetables like potato and eggplant, Macher Jhol is essentially a spicy fish stew that is enjoyed best with hot steaming rice. Savoured by the entire family, this dish is liked by adults and children alike. This dish not only provides a medley of flavours but also loads of health benefits. A healthy mixture of Rohu fish, potato and eggplant, this dish is rich in protein, omega 3, vitamins, fibres and minerals which help prevent the risk of cancer, anaemia as well improving cholesterol levels and heart health. You can use any other fish like catla, kali baush, mrigal or tilapia in place of rohu if you please. Prepare this enticing dish for your friends and family at your kitty party, potlucks and of course for festival celebrations, and watch them become your fan forever. Follow this step by step recipe to enjoy this flavourful delight with your loved ones.
- 4 pieces rohu fish
- 1/2 teaspoon cumin
- 1/2 teaspoon red chilli
- 1 teaspoon ginger paste
- 1/2 cup tomato puree
- 2 medium chopped potato
- 1 1/2 cup water
- 1 teaspoon turmeric
- 1 teaspoon panch phoron
- 1/2 teaspoon garam masala powder
- 1 medium pureed onion
- 1 eggplant/ brinjal
- 4 tablespoon mustard oil
- salt as required
Coconut Prawn Curry
This is exactly what a satisfying meal starts with – some Goan prawn curry made with coconut which is going to comfort you and make you feel like you are home and warm and safe.
I’ve already told you how much I love all things coastal and this started with meeting my Mangalorean husband whose family makes the most delicious food. I’ll invite you guys over someday!
So when I got this recipe from a Goan friend who got it from her grandmother, I was jumping guys! I knew I had to share and make sure you guys try it too. It’s what I make when Bangalore becomes chilly enough to wear a hoodie and you need a bowl of fiery hot curry and some netflix while you snuggle inside a blanket. Because at that point you absolutely need all those things and nothing else will do. And winter is close, remember? Sorry (not sorry) I couldn’t resist throwing in a GoT reference. Are you guys watching the show? Just waiting for Sunday to come every week is pure torture!
for the prawns
- 20 Jumbo Prawns or Shrimp, cleaned and deveined
- Enough water to soak the prawns completely
for the ground masala
- 8–10 dried Kashmiri Red Chillies
- 6 Garlic Cloves
- 1 teaspoon whole Peppercorns
- 1 tablespoon whole Coriander Seeds
- 1 teaspoon Cumin seeds
- 1 small knob of Tamarind (1 teaspoon Tamarind Paste)
- 1 teaspoon turmeric powder
- 1/2 cup grated Coconut
- 1 cup Coconut milk
for the curry
- 2 tablespoons Coconut Oil
- 1 tablespoon finely minced Ginger
- 1/2 cup finely chopped Onions
- 1/2 cup finely chopped Tomatoes
- Salt to taste
- 8–10 Curry Leaves