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