I must have first tried this recipe in the 1980s, it is hand-written in an old jotter that I used to copy out some recipes clipped from newspapers. I remember collecting recipes from the Sunday Times; they ran a series by Madhur Jaffrey about regional recipes around the Indian subcontinent.
I have some very large carrots still to harvest this year. I grew a yellow variety that has a very firm flesh ideal for adding to stews, and for this dish. There’ll be more carrot-based dishes to come. Most spices are available in local shops. I bought some of them from Seasoned Pioneers, who retail spices online.
- 500g carrots, peeled and thinly sliced
- 1/2 cm ginger root (or 1/2 tsp ground ginger)
- 4 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida
- 2 hot green chillies
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 20g chopped dill leaves
- 1/2 tsp salt
- Peel and slice the carrots, peel and finely chop the ginger
- Heat the oil in a karhai or wok over a medium heat. When it is hot, add in sequence the cumin seeds, asafoetida, ginger and whole chillies, stirring between each addition.
- As the ginger begins to brown, add the sliced carrots, coriander and turmeric. Stir and fry for a couple of minutes
- Add the dill and salt, turn the heat to low and cover with a lid. Cook for another couple of minutes, until the carrots are cooked.
- Remove the carrots from the oil and drain away most of the oil.
This is delicious as a side dish, with rice and a range of other curries. Last night I was just on my own so I had it with a little bit of nan and yoghurt.
I’ve been reading ‘Curry Easy’ again. I had some salmon fillet from the reduced section in the co-op and Madhur Jaffrey’s recipe book had several very good ideas. I picked this one, but now I want to go and buy more salmon so I can try the other recipes too. I did tweak it a bit so I didn’t have to go to the shops again.
This is very easy to prepare the sauce and fish in the morning, ready to cook when you get in after work. I served this with rice, and stir-fried chard.
- 600 to 700g salmon fillet
- 1/4 tsp salt
- black pepper
- 1/8 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 can of chopped tomatoes
- 250ml single cream (approx.)
- 1 tsp salt
- 1tsp caster sugar
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 2 tbsp coriander leaves
- 1 tbsp vegetable oil
- 1/2 tsp whole cumin seeds
- Start by dividing the salmon into 8 pieces. Season with a little salt and black pepper, turmeric and cayenne, and leave to marinade in the fridge. I used a plastic container with a lid, but a plastic bag would do.
- Combine the tomatoes, cream salt sugar, garam masala, ground cumin, cayenne pepper and coriander leaves. Use a soup wand to make the sauce smooth. Just before using, stir in the lemon juice.
- To cook the fish, heat some oil in a pan, and when it is hot, add the cumin seeds, and cook for 10 seconds.
- Pour in the sauce and bring to a simmer before adding the salmon pieces. Spoon the sauce over the top of the fish, and continue this way for another 4 minutes, until the fish is cooked through.
Madhur Jaffrey has been teaching me how to cook Indian food since I got my first flat at university. First there was a series of her recipes in the Sunday Times, or was it the Observer. The recipes looked at the authentic tastes and styles of cooking around India. Then I acquired a copy of ‘Eastern Vegetarian Cooking’, which was a sensation when it was published.
I had enough fabulous recipes to think I didn’t need another recipe book for Indian food, but then Curry Easy came along. Bright and modern, the recipes are pared down and quick to cook. Each recipe comes with a little context and some serving suggestions. The instructions are easy to follow, and the dishes I have made so far are delicious. The index is good as well, listing recipes by ingredient as well as by name.
Just about perfect.
In 1983, I was living in Edinburgh. My boyfriend at the time announced that he wanted to be a vegetarian, and after a short discussion, we renounced meat. I can no longer recall his reasons, but for myself, my concerns were around animal welfare and factory farming, especially for pigs and chickens. I also was aware of the environmental impact of feeding livestock as opposed to using land to grow plant-based food.
One of the first recipe books we acquired was Madhur Jaffrey’s Eastern Vegetarian Cooking. I think we didn’t get much past the first chapter, there were so many delicious recipes. The book includes recipes from Syria all the way through to Japan. There are chapters on Vegetables, Pulses, Rice, and Eggs, for example. The chapter on condiments, dips, chutneys and relishes is wonderful; Madhur Jaffrey explains that this allows each diner to ring the changes with combinations of different flavours.
I find that I don’t cook some of the more complex dishes. Although I love the illustrated guide to making tofu, I have never tried this myself. I’ve also struggled to find some of the ingredients listed, especially for some of the Korean, Japanese and Chinese dishes.
To compensate, this is a book full of wonderful recipes, properly indexed. The book isn’t full of glossy pictures, but there are 500 pages of advice, descriptions of ingredients and flavours, techniques and culinary tips. The food I have produced from these pages has been outstanding.