Notes about Recipes in this book

• Coconut and fennel soup with seared monkfish

  • mcvl on November 04, 2012

    This soup is a great, great idea, but I want to have it as a main dish, not a tantalizing appetizer. I started by adding chopped bulb fennel that I had stewed in butter and by subtracting the heavy cream, which in my opinion would have made the broth too mild to take the burden of the whole meal. We felt the result was very pleasing but not quite there yet. I think I might want to garnish the soup with toasted (unsweetened) coconut. Or something. I'll remember to add another note when I cook it again.

• Whiting goujons with onion raita

  • tekobo on August 14, 2022

    Made with turbot. Delicious.

• Prawn poori

  • catmummery on May 10, 2026

    used this as a taco filling - absolutely delicious and quick! will reuse for sure

• Lobster rillettes

  • tekobo on February 02, 2021

    Used this recipe for tips about how to blanch lobster before use in a recipe that needs you to cook the lobster further. Did the freeze for two hours, knife through head and then blanched for 3 minutes in total - body first for 1 min and claws for a further 2 mins. Could probably have gone to 5 mins to make even easier to retrieve the meat from shell. Good technique.

• Purple sprouting broccoli and salmon salad with poaching liquid dressing

  • mcvl on December 12, 2012

    Delicious! It's really important to cook the broccoli long enough, so it soaks up all the flavors.

• A simple fish curry

  • lorloff on December 01, 2013

    Great dish. I have made several dishes from this cookbook and each is equally wonderful. I added turmeric, cayenne and Vij's Garam Masala to the salt and pepper to season the fish before sauteing it.

  • lorloff on July 27, 2019

    This time I dipped the cod in falafel mix to coat it lightly before sautéing instead of broiling the fish. This recipe continues to be stellar.

• Fish masala with ajwain parathas

  • etcjm on July 13, 2021

    Enjoyed this. Thought it was going to be too spicy but with rice, poppadoms and cauliflower curry it was quite the meal. Used basa fillets, which although I think I cut a bit big, did hold together. Thick sauce. I subbed a tin of chopped tomatoes which worked. Cheap, tasty dinner.

• Kedgeree

  • mcvl on August 08, 2014

    Outstanding! And if you omit the split peas, as I did, it's quick to make. Thank heaven for lentils.

• Jumbo prawns with curry leaf powder and mooli and radish salad

  • mcvl on September 07, 2014

    This recipe is not in this edition of the book: Atul Kochhar: Fish Indian Style Absolute Press, 2008 ISBN 9781904573838 which EYB seems not to know about.

• Seared tuna with black trumpet mushroom crust and beetroot pickles

  • tekobo on October 13, 2019

    Managed to get the black trumpet mushrooms, fresh and dried, on a visit to San Sebastian. This was a delicious dish and the tuna looks very dramatic with its black coating and deep red interior.

• Grilled jumbo prawns in a chilli-garlic marinade with noodle salad

  • etcjm on March 12, 2019

    Only did the griddle prawns. Yum. Halved the chilli which I'm pleased about. Would be fab skewered for a BBQ. Please use the lime, gives extra zing which lifted the flavour even more. Didn't have the Chaat masala, don't think it was missing a layer of flavour but will get or mix it for next time.

• Fresh tomato and coriander chutney

  • tekobo on August 14, 2022

    Whizz up in machine. Simple and quick.