Select the center cut of cod fillets; 1 1/2 inches thick.
Between the recipes that Achla Karmani shared at her Northern Indian Cooking Class, such as Chicken Biryani, and Sid Sharma, a reader who generously shares favorite recipes from his mother country, such as his Curried Striped Bass, I’m amassing quite a array of authentic Indian recipes that are relatively easy to reproduce in your own home kitchen.
Aromatic sauce of stock, coconut milk, ginger, garlic and cilantro for poaching cod.
The following recipe was sent to me from Sid, who explained the dish comes together quickly and is delicious. Sid was right; the slow simmer of thick cod fillets in a bath of curry, coconut milk and aromatics was sublime.
The original recipe was penned Alaska Cod Saag Curry, saag being a catch-all for describing a green-leafed dish in Indian and Pakistani cuisine. Make sure you cook up a pot of rice to soak up the sauce.
I eliminated the heavy cream from the original recipe, and used whole milk coconut milk instead of lite. As well, I reduced the sauce longer, to insure it was thick enough, and didn’t find the sauce needed more than 5 ounces of spinach. Finally request a thick cut piece of cod.
Here’s a no-recipe recipe for folks with little time and large palates. Tomato sauces are great to have hanging out in the fridge for impromptu meals. With their high acidic content, they have a lengthy refrigerated shelf-life, at the ready for spooning over, or incorporating into, grain dishes and proteins. The best bottled, freshest tasting … Full recipe post »
The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis. The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...