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.
Planet Earth flexes her biceps in New Zealand’s South Island – oh those salaciously shifting teutonic plates! The above photo is one of a trillion I’ve been taking on our Oceania voyage, the trip I’ve always dreamed of taking; the landscape more salubrious than the Green Lip Mussels I purchased in a Kiwi run-of-the mill … Full recipe post »
Best freebie dip in town? Zingerman’s samples of bread with truffle-infused olive oil tops my list. This year, however, I’m wary of samples, quite sure I contracted last year’s hideous virus from a different, yet similar, dunk. Fearful of flu-infested double-dippers contaminating the culinary landscape, I chunked down the change to purchase the truffle-infused salt, … 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
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