aj12754's Reviews
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I [Symbol of a Heart] Curry: The Best Indian Curries You'll Ever Cook
By Anand, Anjum Anand
Quadrille Publishing - 2010
tarka dhal : page 42
I had planned to serve a slightly Indian-spiced (I am still introducing my husband to Indian food] baked fish (rubbed with a mix of ground coriander, cumin, and turmeric) over rice, then top it with a tomato-red pepper sauce made from the leftovers of a doctored up version (i.e. more Indian spices) of a pretty chunky tomato & red pepper soup from a Williams-Sonoma cookbook.
Then I remembered that Soupereasy had given me a copy of this recipe. I decided to make this instead since it took about the same amount of time as my rice-maker without too much more effort. It was much more interesting and colorful than rice would have been and very tasty with the fish.
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