Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Here she makes an easy curry sauce and teams it with crispy aubergine slices and home-pickled radishes. The dough was easy to roll out, it puffed when cooking (follow the method in the book and it should happen! Also, you could make the sauce in the afternoon or the night before and then add the chicken 1/2 hour before dinner is served. I liked this even though I had to make some changes (mostly reducing the spices, and also I was short on ginger and out of cilantro). When the eggplants are cool enough to handle, peel off the charred skin, scoop the flesh out into a bowl and mash using a fork, then set aside.

The kids even wanted an additional bowl of rice just with sauce, which is the true star of this recipe. Since Sodha says to cut these into "your preferred fry shape," I ended up cutting them quite thin, since that's what we like. The second time around I crushed extra ginger, green Chile, and some fresh turmeric and tossed this with the fish, allowing it to sit while I finished prep and started the curry. We used boneless skinless chicken thighs, and followed the recipe as directed, except we put the thighs under the broiler for the last few minutes so that they'd get more caramelized. There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.So when I left home at the age of 18 to go to university, the lack of readily available good food was a sudden shock. Served with the Pakistani spinach/potato curry from her Guardian column too, perfect springtime dinner. As an update to my previous note, I would add that I did freeze the leftover filling in small servings. I got it for Christmas 2019 and so far (November 2020) I have cooked something from it at least twice a week since I got it. I cut the potatoes a bit smaller than it said so they would cook in a reasonable amount of time, but otherwise followed the recipe.

As with the other curry in this book, I found that I don't like the sliced onions in this, so I think I will chop them in the future and I may also explore adding a vegetable or two to the dish.I served the cauliflower suggested which is a fabulous recipe, but I thought with this dish, competes against the flavours of the lamb and kachumber. Dried the tofu on paper towels for about an hour, then fried until starting to get brown and crispy. It didn't look like the photo though because the fish released a lot of steam while cooking, making the coating more watery. I found it needed several chiles, and was still not particularly spicy, although this could just be due to the chiles I used. Cook the passata for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt (or to taste).



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