Another Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”. They would use a local river fish could Rui, but you have to adapt to what is available. A firmer fish works best, other fish can be used but may break up a bit during cooking.
An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
A delicious Bangladeshi recipe for a spicy fried potato curry with peas and paneer cheese. It’s from Rick Stein’s ” Far Eastern Odyssey”.
If you are somewhere in the world where you can still get fresh white crab meat at an affordable price this is a favourite from Rick Stein’s ” Seafood Odyssey”.
A simple Italian recipe from Rick Stein’s ” Seafood Odyssey”.
A Sicilian recipe from Rick Stein’s ” Long Weekends”.
This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.
A recipe for prawns from Goa.
Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.
Rick Stein’s “Seafood Odyssey” was published in 1999 and I have a few favourite recipes from that book to share. Living in north London at the time, every weekend we would visit the shellfish stall at Chapel Market to buy pints of freshly cooked shell on North Atlantic Prawns and a tub of cockles, or sometimes a crab. We would eat the prawns with mayonnaise or use them to make one of several prawn curry recipes we liked. This was usually followed by a visit to the famous fishmonger Steve Hatt’s on Essex Road to complete our shopping . This is a simple supper dish to enjoy with some chilled white wine .
A recipe from the Kozani region of Greece from Rick Stein’s “Long Weekends”.
