Our main meal today was Tomato Fish Curry (p72) from 30 Minute Indian, served on plain basmati rice.
Any firm white fish can be used. I bought lieu noir, which is tasty and relatively inexpensive. (I'd been hoping for swordfish, which is on sale this week, but they were already out!) This dish is easy to make. A chopped onion is sautéed. When it has browned a bit, aromatics are added, including sliced garlic cloves, grated ginger, turmeric, cayenne, ground cumin, ground coriander, and garam masala. Then the fish, cut in strips is stirred in. Then tomatoes are added and the whole thing is simmered, covered, till the fish is done, something less than ten minutes. (Since we can't have tomatoes with seeds here, I used the last of last summer's puréed tomatoes from the garden.)
For dessert, I made (sort of) Mango and Mint Sherbet (p123). Mangos, lemon juice, mint leaves, and sugar are puréed together with water, and should be served over ice cubes. I decided to freeze this instead. And since my freezer accommodates only about a liter/quart of liquid, I could only add about a cup of water (rather than three). This was a very tasty end to a spicy Indian-flavored meal.
Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got books on your shelf wanting to be used, why don't you choose one and join in?