|Part of my collection|
you like collecting cookbooks? I have quite a few in my collection – the high
priestess of Italian cooking Marcella Hazan rubs shoulders with
master patissier Eric Lanlard and the delectable Nigella Lawson stands tall
next to the reliable Sanjeev Kapoor.
stack of new ones (read Of A Memorable Brunch and New Cookbooks)
and my copy of Nigellissima is on its way even as I write this. Surprisingly, Jamie Oliver is missing – take a hint, Secret Santa!
the new acquisitions is a book that I find myself going back to quite often – Samar
Halarnkar’s The Married Man’s Guide to Creative Cooking. I have already
cooked several dishes out of this book, including the fish curry recipe that
follows. In my previous post, I had written about another recipe from this book
– homemade harissa, a versatile, spicy condiment that goes well with both veggies &
meats. I used it to make Harissa Prawns with Hummus & Pita.
book is peppered with anecdotes and food memories; also with stories about why
some of the dishes have such peculiar names – Bank Roast Chicken, Star Trek
Aubergine, also a Chicken With No Name… Clearly creativity is not confined to
the cooking! Written in an entertaining style, the book is full of little tips
and tricks, including an entire chapter on how to entertain at home without
getting all stressed about it.
recipe that follows is the Welcome-Summer Fish Curry, which I have adapted a
bit. The kokum (or aamsul) used in the recipe is the dried outer
covering of a fruit belonging to the mangosteen family. It’s used extensively in
the cuisine from coastal Maharashtra and Goa to impart tartness as well as a typical pinkish red colour.
my version of Halarnkar’s recipe. I had luckily found some excellent, fresh surmai fillets during my morning market
run. Instead of frying them or making my usual fish curry, I decided to try
this variation. It turned out mildly spicy with a silky texture due to the coconut
milk. This recipe serves two people as main course. Adjust the spices as per
fillets of Kingfish (surmai) or any
other fish that yields decent-sized fillets
- 1 ½
tsp Ginger-Garlic paste
tsp red Chilli powder
tsp Turmeric powder
kokum soaked in 1 tbsp water
ml thick Coconut Milk
tsp Mustard seeds
- ½ tsp
2 tbsp oil and lightly fry ginger garlic paste. Add the red chilli powder,
turmeric and 1 tsp salt and fry well.
the fish fillets with this marinade and set aside. (I marinated the fish in the
morning, refrigerated the fillets & made the curry for dinner.)
the remaining oil and add mustard seeds. When they splutter, add asafoetida and
curry leaves. Add the kokum along with water. Place the fish fillets in this
and fry lightly on both sides.
the flame and add coconut milk.
poke the fish around or constantly keep turning it. Hold the handles of the pan
and swirl the contents about periodically. Do not let the curry boil else the
coconut milk will split.
- Once the fish is cooked, discard
the kokum. Add salt and check the
hot with rice or chapatti.
many cookbooks do you own? Any favourites? Leave me a comment below.