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An easy dish, this is a favourite with our guests. You could also oven grill this and reduce the oil consumption. This is hot so you can reduce the sauce quantity, if you don’t like it too spicy.

I could write a book on this but will spare you. From one of my fondest memories of eating at RR comes this sauce that’s not for the weak bellied.And I realised I had written out the full recipe, so here you are.

This super delicious fish fry is one of my favourites. I can eat it mixed with plain Red Rice. You can choose not to add the njh Hot Travelling Chillies if you don’t like it too spicy.

Serves: 3-4 You’ll need: 3 bangude or mackerel, cleaned 2 tbsp njh Coriander Root and Stem Wok Sauce 2 tsp njh Mothership’s Fish mix 1 tsp njh Hot Travelling Chillies 1/2 tsp turmeric 1 tbsp tamarind paste 1/2 tbsp salt Coconut oil for seasoning Banana leaves  Method: Mix together all the ingredients except the mackerel and coconut oil. Slit the mackerel and  mix the paste into it. Make sure the masala soaks through. Place on the leaves. Add coconut oil and close the leaves with toothpicks Marinate for an hour. Put it in a cast iron dutch oven or just in an oven or even in a pan will do too. Cook. Turn it over. Cook the other side.And enjoy!...

A traditional clay pot wood fire dish of fish curry, it’s a favourite at home. So easy and so delish. Gets better by the day!