One Spice, Two Spice: American Food, Indian Flavors

One Spice, Two Spice: American Food, Indian Flavors


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Product Details

ISBN-13: 9780060735012
Publisher: HarperCollins Publishers
Publication date: 10/24/2006
Pages: 320
Sales rank: 849,855
Product dimensions: 7.37(w) x 9.12(h) x 1.05(d)

About the Author

Floyd Cardoz was born in Bombay and raised in that city and in the fabled trading center of Goa. He trained as a biochemist before he discovered where his real passion lay—in a restaurant kitchen. After culinary school in India and Switzerland, he moved to New York City. He worked in Gray Kunz's legendary kitchen at Lespinasse and rose to become chef de cuisine there. In 1997, Cardoz teamed up with New York restaurateur Danny Meyer to create Tabla, which was given three stars by the New York Times shortly after it opened.

Jane Daniels Lear is a senior features editor at Gourmet magazine, where she also writes about culinary techniques and life in the magazine's test kitchens. She was a contributor to The Gourmet Cookbook, published in 2004.

Read an Excerpt

One Spice, Two Spice

American Food, Indian Flavors
By Floyd Cardoz

HarperCollins Publishers, Inc.

Copyright © 2006 Floyd Cardoz
All right reserved.

ISBN: 0060735015

Mahimahi Stuffed With Coconut Coriander Chutney

Serves 6

Parsis are members of the Persian religion called Zoroastrianism. One of their culinary techniques is to coat fish with chutney before cooking it. Rather than putting the chutney on the outside, I tuck it inside. The mahimahi's savory juices mingle with the chutney and create a light, fragrant sauce.


1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
½ cup Coconut Coriander Chutney (page 232)
Six 5-ounce pieces mahimahi
Sea salt and freshly ground pepper
¼ cup canola oil


Preheat the oven to 350°F.

Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.

Starting at a narrow end of each piece of mahimahi, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don't go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over with salt and pepper and let sit for 5 minutes.

Heat the oil in a 12-inch ovenproof skillet over moderately high heat until itshimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.

Panfried Black Pepper Shrimp

Serves 6

While I was growing up, my family lived near fishing villages in both Bombay and Goa, so we were able to get the freshest shrimp imaginable. As a child, I looked forward to Fridays because we always had shrimp for lunch. (We Cardoz children didn't eat lunch at school like many other children but went home for the midday meal.) The sweetness of the shrimp, the heat of freshly ground black peppercorns, and the citrusy flavor of the coriander seeds make a great combination. I serve this with Watermelon Lime Salad (page 31) or cucumber and onion salad. For a first course, simply halve the recipe. The shrimp can be grilled, too, but first brush the rack with oil so they don't stick. I call for extra-large shrimp, but use whatever size is local or freshest and adjust the cooking time accordingly.


2 tablespoons black peppercorns
2 tablespoons coriander seeds
2 tablespoons extra virgin olive oil
30 extra-large shrimp (16 to 20 count), peeled and deveined
½ teaspoon sea salt
1 cup canola oil
Juice of 1 lime (2 to 3 tablespoons)


Grind the peppercorns and coriander seeds separately in an electric coffee/spice grinder until medium-fine. Combine the ground spices with the olive oil in a bowl and mix well. Add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, for at least 1 and up to 24 hours.

Season the shrimp with the salt. Heat ½ cup of the canola oil in a heavy 12-inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put half the shrimp in the skillet and panfry them until crisp, about 2 minutes on each side. Drain the shrimp on paper towels or brown paper and drizzle with the lime juice.

Cook the remaining shrimp in the remaining oil and drizzle with lime juice in the same way.


Excerpted from One Spice, Two Spice by Floyd Cardoz Copyright © 2006 by Floyd Cardoz. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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One Spice, Two Spice: American Food, Indian Flavors 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
The book is very well written. The recipes are easy to follow, with good explanations on how to incorporate spice into every day food