Today I wanted to share what is my most recent favorite Indian cookbook, 660 Curries. I own many Indian cookbooks, and this is the one that seems to have all the best features of all of them. You see, when I got out of college at almost-age 20, I realized that I had to learn how to cook if I was going to eat well and not go broke eating out – at the time, my absolute favorite foods to eat out was Indian food and sushi. The later, I figured I would leave to the professionals, but set about learning more about the former. I found two Madhur Jaffrey cookbooks at a second hand bookstore to start off my collection. In hindsight, I really hit pay dirt with those finds – an early edition of her still very popular Indian Cooking, and a compendium book that holds both her World Vegetarian and World-of-the-East Vegetarian Cooking – but I digress. They were great starts to my collection, which I supplemented with Great Curries of India and Quick and Easy Indian Cooking.
Each of those books is wonderful, but I wish I had had 660 Curries all along – it breaks down the different types of spice blends better than all the other books, and gives great information on how to use said spice blends. It is packed with information, but does not feel overwhelming at all. Some of my favorites from the book are: chickpeas with spinach and mustard seeds (see this post for a picture), fish poached in a coconut coriander sauce, salmon with turmeric and garlic, several of the spinach dishes and, my most recent favorite, sweet-hot yellow split peas (picture below):
(note, picture of husband’s plate, which is why you see regular gluten-filled naan in the background)
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