- The Fish Mollee was quite good and very easy to make. Cut your fish (it was cod tonight) into strips, salt the bits, sprinkle with lemon juice, and set aside. Sauté a finely chopped onion and some crushed garlic cloves. Then add turmeric, a diced green chili, and some coconut milk, and simmer a bit. Stir in the fish and a bit of white wine vinegar, turn the heat down, cover, and simmer for about ten minutes. (Shrimp can also be used used.)
N.B.: There is an error in the ingredient list, which says only "4 fresh green chilies, deseeded and". The following line is missing. I finely chopped mine.
- The Kachumber was also quite nice. It's a fresh vegetable salad, red onion, plum tomatoes, cucumber, and a green chili, tossed with lemon juice and cilantro. Simple and tasty. Tonight's cucumber was fresh from the potager, the first of the season. The green chili, the usually mild one that the French think is spicy, was a bit hotter than others I've had, but nothing challenging.
Then there was Kheer. I used basmati rice, rather than jasmine, since that's what I keep in-house and I didn't think to buy jasmine this week. These cook the same as far as I know, so I usually only keep the one and use them interchangeably. The result was tasty enough, but the recipe has a major problem. It calls for 2-1/2 cups milk. I used almost the whole liter, and the "pudding" was still as stiff as could be.
The recipe has another unclear ingredient/instructions. It asks for 1 teaspoon of crushed cardamom seeds. I suppose he means for you to take the seeds out of the pods and crush them. That's what I did. But this is a 30-minute cookbook. Why not just use ground cardamom?
No silver leaf here, just a slog of cream to soften it up a bit.
Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got unused books on your shelf, why don't you choose one and join in?