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Golden Cuisine of India

by Natalie Moir and Brier Tyler

58 pages; spiral coil; catalogue #01-0441; ISBN 1-55369-039-7; US$14.00, C$17.00, EUR12.00, £8.50

'Golden' refers to the colour of turmeric root used so often in this book of 53 traditional recipies. Making a curry, pilau, or biriani is a sensuous and creative process that is presented simply and clearly, but in authentic detail.

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about the book      about the author      sample recipes      catalogue info

About the Book     Making a curry, pilau, or biriani is a sensuous and creative process that is presented simply and clearly, but in authentic detail in 53 recipes. Soups, meats, sea foods, and rice dishes are described, while most of the book is devoted to vegetarian preparptions so widely used in India. You should become aware of the feel and scent of the fresh vegetables, meats, and grains as you handle, wash or slice them. In preparing the dish, be a part of the process rather than oriented toward the finish. A series of delightful aromas will arise from your pan as you prepare the meal. 'Golden' in the title refers to the colour of turmeric root used so often in the book.     Curry and pilau recipes should not be considered immutable. As one gains experience with Indian dishes, spice proportions should be altered, and extra spices added to achieve new effects, the vegetables and meats should be exchanged. Most dishes have an initial sauté, followed by stewing or braising, both being necessary for the combination of oil extract, and then water extract to develop and blend the host of individual flavours. The result of the process is always a blend.     Trained by traditional family cooks, the authors have made a lifetime of preparing dishes of India. Along the way Brier Tyler received cookery instruction from a number of friends from India, and has developed his own approach to writing about the recipies. He is a retired university professor of fishery oceanography living on Salt Spring Island. Natalie Moir is a biochemist who later became a scientific writer and editor. She has cultivated her interest in Indian cuisine from her experiences with a delightful group of people who understand and enjoy the art.

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About the Author     Making curries has been Brier Tyler's creative passion for the last 30 years. Along the way he received cookery tips from a number of friends from India, helping to generate this book.     Brier is a retired university professor of fishery oceanography living on the coast of British Columbia. He has been a faculty member at the University of Alaska and Oregon state University, a research scientist for the Canadian Department of Fisheries and Oceans, and has served as a consultant in fisheries and ocean sciences abroad.     Natalie Moir is a biochemist who later became a scientific writer and editor. She has written and edited numerous publications that were often focused on research in remote regions such as offshore in the northwest Atlantic and the Canadian Arctic. Natalie has been interested in fine cuisine since learning from Julia "The French Chef" in the early days of public TV in her native Boston. Lately she has cultivated her interest in Indian cuisine, based on her experience with a delightful group of friends who understand and enjoy the art.

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Sample recipes

Sree's Fish Curry

 Staple ingredients
 1 lb of fish fillets such as cod, mackarel, salmon, or catfish, cut into 2-inch pieces
 1 onion, coarsely chopped
 1 small (1lb) can stewed tomatoes
 1/4 cup vegetable oil

 Spices and seasonings
 2 tsp turmeric powder
 4 tsp cummin powder
 1/2 tsp crushed chilies
 1 garlic clove, finely chopped
 1 inch ginger root, finely chopped
 1 T vinegar
 1/2 tsp salt

 Cut the fish into 2-inch pieces. In a large pan, sauté onion, garlic, ginger, and chilies until the onions are translucent. Add spices and stir for 2 minutes. Add the tomatoes with juice. Crush the tomatoes and simmer until a thick sauce forms. Add fish vinegar and salt. Mix well Add enough water to just cover the fish and simmer 15-20 minutes at low heat.

Brier's Chicken Curry

 Staple ingredients
 1, 3-lb chicken, cut up as described on page 3
 2 garlic cloves, finely chopped
 2 medium onions, coarsely chopped
 1 medium potato, coarsely chopped,
 1/4 cup vegetable oil
 2 T vinegar
 2 cups hot water

 Spices and seasonings
 First spice mixture:
 2 T sesame seeds
 4 cardamom pods, husks removed, seeds crushed
 5 whole cloves, crushed
 11 T coriander powder
 1/2 tsp cinnamon powder
 1 tsp cumin powder
 1T turmeric powder
 1 T paprika
 2 tsp salt

 Second spice mixture
 1 inch ginger root, finely chopped
 1 tsp crushed red chilies
 1 tsp fenugreek seeds

 Combine the first spice mixture with the vinegar to make a paste. Rub into chicken.

 Heat oil in a deep, 10-inch pot. Sauté onions, garlic, and the second spice mixture. When onions become translucent add chicken, a few pieces at a time, stirring frequently. If spices stick to the bottom of the pot, add more oil.
 Add two cups hot water and potato. Stir. Bring to a boil; reduce heat and simmer, uncovered for 45 minutes, stirring every 10 minutes. Make sure nothing sticks to the bottom of the pot. Much of the liquid will evaporate and the sauce will thicken. Serve over rice.

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Catalogue Information

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