Indian food always seemed really complicated to me. All the recipes have so many ingredients and sometimes so many processes. But in the last few years, I have found several recipe books that simplify this so much and am happy to say that I am no longer daunted.
Thumbing through my copy, I have already at least 5 recipes I want to cook immediately, see my pink bookmarkers. The combination of using local ingredients with Indian spicing works really well as it is sometime hard to recreate the really traditional recipes in today’s modern kitchen.
Reza has been running the Star of India in Chelsea for a while and he has elevated Indian food from your local Chicken Tikka Masala into much more sophisticated dishes and flavours. I believe his experience of running a restaurant that serves probably the most discerning Londoners has helped to hone his recipes.
The 1st recipe I cooked from the book is Scallops with Coconut and Ginger. The recipe uses scallops but since I had skate cheeks (which look a bit like scallops) I used those instead.