Fish, Indian Style

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Overview

Atul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative new cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the uniquely skewered dishes on show. His celebrated take on battered fish with mushy peas is included—John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled ...

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More About This Book

Overview

Atul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative new cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the uniquely skewered dishes on show. His celebrated take on battered fish with mushy peas is included—John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book—a traditional dish transformed by an Indian twist. All of Kochhar's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography.

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Editorial Reviews

Publishers Weekly
In this fresh, contemporary collection of recipes, London chef Kochhar (Indian Essence) laments the lack of seafood in Indian cookery, which tends to fixate on heavy curries. He sets out to right this problem. This being a fish-only book, chapters include Soups and Stews, Starters, Salads, Fish for Everyday, and special-occasion fish dishes. Traditional Indian fare is the starting point, like mulligatawny soup, updated with a sprinkling of crabmeat; samosas, stuffed with spiced crayfish fish marinated in masala and served with paratha bread. English influences sneak in, too, by way of Bubble and Squeak with leftover fish, and fish kebab and chips on a roll. Other dishes, like Mumbai fish pizza and swordfish stroganoff showcase Kochhar's profound creativity and sense of humor. While the book's scope is narrow, this volume more than fulfills its stated goal. Even better, its recipes are simple enough to make this powerfully flavorful food accessible at home. (Dec.)
Library Journal
Kochhar earned the first Indian chef's Michelin star while working at Tamarind and currently owns Benares, both in London. The novice-friendly recipes here include instructions on, e.g., how to clean fresh mussels. Some dishes are perfect for dinner guests (Goan-Style Lobster), while Our Family Fish Pie and Mumbai Fish Pizza are suitable for family or company. One drawback—ingredients are measured in metric. Loftus's breathtaking photographs illustrate how to present the dishes. The glossary will be helpful for cooks new to Indian food. This book on a neglected topic is highly recommended.
From the Publisher
"Exquisite without being precious. Engaging and beautifully put together. This book does justice to all seafood lovers!"  —Tandoori Magazine

"An interesting repertoire of unusual fish dishes: a great source of inspiration. A well-written and easy-to-follow book."  —Independent

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Product Details

  • ISBN-13: 9781906650063
  • Publisher: Bloomsbury USA
  • Publication date: 5/1/2010
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 7.98 (w) x 11.06 (h) x 0.64 (d)

Meet the Author

While head chef of Tamarind, Atul Kochhar became one of only two Indian chefs in the world to be awarded a coveted Michelin star. He recently opened his own restaurant, Benares, in London to great acclaim, where he continues to reshape the perception of Indian cuisine with his vibrant and contemporary cooking. David Loftus is the photographer for The Paris Neighborhood Cookbook. His clients have included Gourmet, Jamie Oliver, Martha Stewart, and Ralph Lauren.

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