kaye16's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Floyd's India
By Keith Floyd, Kim Sayer
Harper Collins Publishers - 2001
Fish Curry Bengal-Style—Doi Macchi : page 124
This is my first venture into this book (my cookbook-of-the-month) and it was pretty much a failure. Something is seriously wrong with the recipe. It asks for 25g of ground turmeric. Various ingredient-converters tell me this is 8-1/3 teaspoons. That's more than 4 teaspoons for my half recipe. That's a lot of turmeric, which has a strong bitter taste and is usually used in much smaller doses. The bitter overran any subtler tastes from the other spices. Definitely won't be making this again.
useful (0)
Runner or Green Beans Foogath : page 158
Maybe this was meant to be a main course. It calls for 1kg of beans (I used runner beans) for 4, plus 300g of potatoes. For the beans, at 200g, I thought the pile was more than enough for two. (I usually get 150-200g of green beans as a side for two, but this was a side including potatoes.)
The measurement of cumin seeds was way off; I used 1/2 teaspoon for my 200g of beans.
Three dried chiles (half of what was asked) made the pretty attention-getting; two would have been better for my 200g of beans.
Per the instructions, the potatoes will cook al dente with just a few drops of water. Not at my house.
In the end, the dishwas pretty good, but we couldn't eat all I made.
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Spiced Beetroot—Subzi Poriyal : page 153
This was pretty good; the coconut and beet combination worked pretty well. But, the recipe says it serves 4-6; I made a short half recipe and it would have served 3-4 without a problem.
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Spicy Fried Fillets of Fish : page 118
I made a half recipe of this, with tuna, which was the best looking fish of the day. This was actually pretty good, probably the only recipe I'll save from this book, but the recipe itself was screwy, calling for a huge amount of green chiles. I used two and a bit for my half recipe; it was nicely hot.
Basically, while the fish sits a bit topped with lemon juice, you make up a "paste" of chiles, shallots, ginger, rice vinegar, and turmeric. This fish fillets are coated with this before shallow frying.
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Spicy Prawns with Mango—Jhinga Thokku : page 118
I made a halfish dose of this. According to Floyd, even my half recipe would need 1 tablespoon of red chili powder (I usually use cayenne for this). One tablespoon! I used 1/2 teaspoon and maybe it could have used a bit more, but not one tablepoon. And he asks for either finely sliced red onions or chopped red shallots. Sliced or chopped, huh? And sliced tomatoes to cook till they've disintegrated? Why not chop them?
Interesting results, but not liking the poor instructions and ingredient list.
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