Though I pride myself in being a resourceful home chef who knows enough to improvise and switch up recipes, I used to be intimidated by Indian cooking. My cooking influences are my yiayia, who cooked everything Greek style (oil, lemon and oregano!), my Italian aunt (who made the best anise cookies, chocolate chip cookies and marinara), and, #1, my mom—who makes mostly Greek, Italian and American meals.
Now that I have an Indian mother-in-law who’s taught me a few recipes, I’m becoming more familiar with the spices and flavors involved in Indian cooking. I’m not yet skilled enough to create my own Indian recipes, but I’m finally able to slightly alter the ones I find online.
So when I wanted to make a Punjabi-style fish dish for dinner a few nights ago, I ended up using this Hungry Palette recipe. I used a little less onion and adjusted the spices slightly to suit the amount of fish I was cooking. It came out delicious. We ate it with our favorite store-bought, Indian-approved phulka from Phulka Fresh. We regularly have it on hand in our home and even store extra packs in the freezer. You can cook these in a tava or a cast iron skillet.
Of course we had an odd amount of leftovers, so the next day I wanted to use the remaining fish in a fun, delicious way. I opted for tacos.
A few notes for those not familiar with Indian cooking. I recommend Mother’s Recipe mango pickle. If you’ve never had it before, it is quite salty and oily. You only want to use a little bit for each taco.