GOAN FISH AMBOTIK (Hot and Sour Fish Curry) p. 126
VEGETABLE FRIED RICE WITH GINGER AND TURMERIC p. 173
I got this book in May (pre-ordered on Amazon and waited after its release in the US was pushed back several times). I finally began to cook out of it in early June. Apparently I made both of these recipes on the same night. The hot and sour fish curry is not overly hot. I did use the 10 dried kashmiri chiles called for. I suppose you could cut back and add a few spoonfuls of paprika if you were concerned. The sourness comes from tamarind, but there is also malt vinegar in the chili paste you make with those 10 chiles, some cariander seeds, cloves, garlic, and ginger. For my fish, I used boneless cod fillets from my freezer, although she does call for sea bream or haddock steaks (center bone left intact). If you go boneless, you probably won’t need to cook it the full 7 minutes. Just keep an eye on it and cut the heat under the pan when the fish just begins to flake. The leftovers, carefully reheated, were even better the next day!
The fried rice is a great way to use up leftover rice. I just used frozen peas (and some zucchini and bell pepper), instead of the “mixed frozen vegetables”. With the flavors of cinnamon, black cardamom, turmeric and ginger, I found the finished rice to be somewhere between a fried rice and a pulao. Definitely a side dish to try out if you have this book!
