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.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Last week, I was hosting a discussion in a chat room—Blue Sky Book Chat––about friendships and communities formed on-line. This was in the wake of a four-day food and book mash-up in Manhattan and Brooklyn with my son, Zan, and friend, Alison Ragsdale. I met Alison–a Scot’s lass who has written several books set in … Full recipe post »
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