Fish, Indian Style: 100 Simple Spicy Recipes - Softcover

Kochhar, Atul

Softcover

ISBN 10: 1906650063 ISBN 13: 9781906650063

Publisher: Absolute Press, 2010

Synopsis

Atul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative new cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the unique dishes on show. His celebrated take on battered fish with mushy peas is included--John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book--a traditional dish transformed by an Indian twist. All of Atul's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography.

About this title

About the Author:

Atul Kochhar is one of the finest Indian chefs in the country, renowned for the vibrancy of his food and the subtlety of his spice mixes. He was one of the first two Indian chefs to be awarded a Michelin star and he has become the recognisable face of Indian cuisine on television. His innovative take on food has taken him through two whole series of the BBC's Great British Menu and continue to win him an admiring public through regular TV appearances, including regular stints on BBC's Saturday Kitchen.

From Publishers Weekly:

In this fresh, contemporary collection of recipes, London chef Kochhar (Indian Essence) laments the lack of seafood in Indian cookery, which tends to fixate on heavy curries. He sets out to right this problem. This being a fish-only book, chapters include Soups and Stews, Starters, Salads, Fish for Everyday, and special-occasion fish dishes. Traditional Indian fare is the starting point, like mulligatawny soup, updated with a sprinkling of crabmeat; samosas, stuffed with spiced crayfish fish marinated in masala and served with paratha bread. English influences sneak in, too, by way of Bubble and Squeak with leftover fish, and fish kebab and chips on a roll. Other dishes, like Mumbai fish pizza and swordfish stroganoff showcase Kochhar's profound creativity and sense of humor. While the book's scope is narrow, this volume more than fulfills its stated goal. Even better, its recipes are simple enough to make this powerfully flavorful food accessible at home. (Dec.)
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About this edition

• Publisher: Absolute Press
• Publication date: 2010
• ISBN 10: 1906650063
• ISBN 13: 9781906650063
• Binding: Paperback
• Number of pages: 224