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The Rani fish or the Pink Perch is a sought after fish not only for sporting but also for its taste. It is a wonderful dish to serve in any occasion and taste best when pan-fried. The Perch is cooked when its meat turns opaque but is still moist on the inside. Being a lighter food, it is tender and rich in DHA which is the highest in any freshwater fish. Quite naturally, it is healthy and nourishing for the brain. Besides, it contains high-quality protein but has low fat contents.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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