Rick Stein's India: In Search of the Perfect Curry: Recipes from my Indian Odyssey

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4/5,
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BBC Books
  • In search of the perfect curry -- the very best recipes that India has to offer.      "There is something about a curry that is all pervading -- just the mere mention of the word ignites a longing deep inside us, especially after a couple of beers in good company."     Rick Stein is undertaking a new gastronomic odyssey -- a journey through the vibrant colours, spices and tastes of authentic Indian cuisine.     Whether sampling Bhapa maach paturi (spicy steamed fish) in Calcutta, exploring the impact of spicy Konkan cuisine on European settlers or trying his hand at a hot Tandoori grill, Rick is searching for the soul of Indian food -- the real flavours, ingredients and techniques that make up this fiery and fragrant cuisine.     But he doesn't stop there. Rick also brings the six finest dishes that he's discovered on his journey back to the UK and puts them to the test. These six discoveries are Rick's personal favourites, and the ones that he believes the British public will enjoy the most.
  • Author:
    Rick Stein
    Binding:
    Hardcover
    EAN:
    9781849905787
    ISBN:
    1849905789
    Label:
    BBC Books
    Manufacturer:
    BBC Books
    Publisher:
    BBC Books
    Studio:
    BBC Books
    Title:
    Rick Stein's India: In Search of the Perfect Curry: Recipes from my Indian Odyssey
    Format:
    Import
    Item Height:
    0 inches
    Item Length:
    0 inches
    Item Weight:
    0 pounds
    Item Width:
    0 inches
    Languages - Original Language:
    English
    Languages - Published:
    English
    NumberOfPages:
    320
    Package Height:
    1.42 inches
    Package Length:
    9.61 inches
    Package Weight:
    2.73 pounds
    Package Width:
    7.56 inches
    ProductGroup:
    Book
    ProductTypeName:
    ABIS_BOOK
    PublicationDate:
    2013-07-01
    ReleaseDate:
    2013-07-01

Recent User Reviews

  1. waynus
    "Food with flavour"
    4/5,
    Writing:
    4/5,
    Illustration:
    4/5,
    Usefullnes:
    4/5,
    Purchase Date:
    Jun 3, 2013
    Purchase Price:
    $35.00
    Pros - Wonderful selection from all over India
    Cons - A little too eclectic
    Love Rick Stein!

    I've attended a couple of courses at his cookery school, and eaten in his restaurants in Padstow and in NSW, Australia.

    I've got to say, I'm getting weary of his Asian cookery travels, though. This is his second or even third series based in the region.

    /img/vbsmilies/smilies/biggrin.gif

     

    Rick Stein has one of those great talents to appear as an everyday bloke who you would be happy to have a glass of wine or a cup of tea with. This belies the fact that he is a talented chef who has a number of successful restaurants.

    His easy charm and openness make him the ideal host for television. This book is the companion book to his new series where he journeys to India, to find out first hand what is the real Indian food.  The range of recipes includes many regions and many cooks from home cooks to restaurant chefs. The range of recipes is amazing, I can hardly wait to see the television show.

    The recipes are not always easy to cook but they are very well laid out. The recipes are designed for a western home cook with lots of suggestions about how to bring the flavours of India into your own kitchen. I have found the ingredients easy to source from local stores and the recipes well structured and accurate.

    If you enjoy Indian food this is a great book to add to your collection.

    "Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry." Rick Stein

    Butter Chicken

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    This is another Rick Stein dish and a favorite in my house.

    Ingredients
     
    4 large chicken breasts,
     
    skinned, each cut into
     
    2 or 3 pieces at an angle
     
    For the first marinade Juice of 2 limes
     
    1 tsp Kashmiri chilli powder 1 tsp salt
     
    For the second marinade 50g natural yogurt 50g double cream 20g/4 cloves garlic,
     
    roughly chopped 25g/5cm ginger,
     
    roughly chopped 1 tsp Garam masala
     
    (page 303)
     
    1 tsp turmeric
     
    3/4 tsp ground cumin 1/2 tsp beetroot powder
     
    (for colour; optional)
     
    For the sauce
     
    50g ghee
     
    25g/5 cloves garlic,
     
    finely crushed
     
    25g/5cm ginger, finely grated
     
    400g tomato passata
     
    1/2 tsp Kashmiri chilli powder.
     
    1/2 tsp ground coriander
     
    1/2 tsp ground cumin
     
    1/2 tsp ground cinnamon
     
    1/2 tsp Garam masala (page
     
    1 tsp desiccated coconut
     
    11/2 tsp salt
     
    200m1 water
     
    25g cashew nuts
     
    25g pumpkin seeds
     
    2 tbsp boiling water 1 tbsp dried fenugreekl 1/2 tsp caster sugar 45m1 double cream
     
    To finish
     
    Pinch of Chat masala (page 303)
     
    Handful of coriander
     
    leaves, roughly chopped 15g/3cm ginger, finely

    Method:

    For the first marinade mix the chilli lime and salt together in a  large bowl. Add the chicken pieces to the marinade, then cover and transfer to the fridge to marinate for 1 hour.

    For the second marinade, put all the ingredients apart from the chat masala into a mini food processor. Blend until smooth, then add this to the marinated chicken and stir well to coat. Cover and transfer to the fridge to marinate for 4 hours.

    Preheat the oven to 240°C/Gas 9 (or 220°C if your oven doesn't go that high). Thread the chicken on to lightly oiled metal skewers (you can put more than one piece per skewer, but leave space between them) then suspend the skewers above a roasting tin. Alternatively place them on a wire rack over a roasting tin. Roast for 15-20 minutes, or until lightly charred in places but not completely cooked through, as you'll finish cooking them in the sauce.

    For the sauce, while the chicken is cooking, heat the ghee in heavy-based saucepan or karahi over a medium heat. Add the garlic and ginger and fry for a minute, then stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt and 100m1 of the water and simmer for a further 10 minutes.

    In a mini food processor, or using a pestle and mortar, blend the cashew nuts, pumpkin seeds and boiling water into a paste. Stir this into the sauce followed by the chicken pieces and another 100m1 water.

    Simmer for 10 minutes, or until the chicken is completely cooked through, then stir in the fenugreek leaves, sugar and cream and cook for a further 2 minutes. Sprinkle with chat masala, garnish with fresh coriander and ginger, and serve.

Comments

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  1. goldilocks
    The book launched in the UK earlier this week, and I have it too.
    It is stuffed full of fantastic sounding recipes. Not made anything yet but I am hoping to shortly.