|I used fresh Scandinavian Cod|
Anjum's New Indian by Anjum Anand. Is just what I needed. A real challenge in the kitchen. A chance to track down hard to find spices, and to really make something authentically Indian. We love Indian food. We try to get out a couple of times a year to our favorite restaurant in Göteborg, but now that I have my new cookbook. I can cook all year round. I ordered most of my spices from the internet and for my Swedish readers you can go to www.kryddlandet.se or your local Indian supermarket to find many of the essential spices you will need to cook Indian food.
I enjoyed this cookbook very much. For the beginner Indian food cook this is a great cookbook to introduce into your library. Anjjum makes her recipes easy to read, with well thought out cooking directions. I find her books to be really tailored to the "at home cook". It is a lovely book filled with great stories of her personal cooking journey through friends, and family. I have to admit, you need to have time to cook Indian food. It is that time that makes all the difference.Go out and pick yourself up a copy. You will not be disappointed.
CREAMY NORTH INDIAN FISH CURRY
5 tbsp vegetable oil
2 black cardamom pods
5cm piece of cinnamon stick
1 small-medium onion,peeled and chopped
5 large cloves of garlic, peeled
10 g fresh ginger, peeled'1-2 green chillies, left whole but pricked with the tip of a knife
½ tsp turmeric
|frying the whole spices|
1 rounded tsp ground coriander
1½ tsp garam masala
½ tsp freshly ground black pepper
salt to taste
4 medium tomatoes, pureed
50 g cashew nuts, made into a paste with some water
500g fresh steaks or fillets cut into chunks
handful fresh coriander,leaves and stalks, chopped
NOTE: I pureed the tomatoes first and set aside, as well I pureed the garlic and the ginger paste and the cashew paste, before starting the cooking process. It makes it much easier to pre-measure everything as Indian cooking is a lot of steps.
Heat oil in a large non stick saucepan. Add the whole spices and fry for 20 seconds.Add the onion and cook until golden. Meanwhile, using your handheld blender, make a paste of the garlic and ginger with about 50ml of water. Add this to the pan with the green chilies and cook until the oil comes out, around 4-5 minutes, stirring as it gets thicker.
|reducing the water and mixture|
|cod steaks, leave the bones in for more flavor|
|very good indeed. Two thumbs up|