Country captain with lemon relish from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 71) by Asha Gomez and Martha Hall Foose

  • asafoetida powder
  • green peppers
  • red peppers
  • celery
  • whole chicken
  • chile powder
  • coconut
  • ground coriander
  • dried currants
  • garlic
  • fresh ginger
  • mustard seeds
  • sweet paprika
  • yellow onions
  • sliced almonds
  • garam masala
  • turmeric
  • tomatoes
  • tomato paste
  • cane syrup
  • Meyer lemons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cdunn on June 22, 2017

    Where to find Kitchari Chili Powder that is listed in the Lemon Relish recipe? I have been unable to locate it or a recipe for the powder online. Anyone know a source?

  • chawkins on May 25, 2017

    A very good version of country captain, love the use of grated fresh coconut as a garnish, it really added freshness to the dish. And don't skip the lemon relish, it sounded kind of weird, so I made only half a recipe using regular lemons, it really complement the dish well. The only issue was the direction for making the lemon relish told you to add water and cook until all liquid evaporates, yet there was no mention of how much and water was not on the ingredient list, so I did not add any and just cooked till all the lemon juices were evaporated.

  • imaluckyducky on April 17, 2017

    This recipe's chapter is supposedly recipes dedicated to "lunch plates and simple pleasures." Please do not do what I did and assume this chapter means "quick". This took over two hours to make, not including ingredient prep. Granted, this is partially my fault for only skimming the recipe and apparently only picking up on the 1 hour roasting and the 8 minutes sweating the veg. That said, this is DELICIOUS. Holy cow. The sauce ends up being warming but not overtly "hot", and the spice ratios are good. The currants (I used raisins) add a subtle sweetness, and the almonds add textural interest. If not service with lemon relish, this recipe benefits from adding acid after cooking down the tomatoes and before nesting the chicken in the sauce/placing in the oven. I used fresh squeezed lime juice for this purpose. Will make a triple batch of the sauce next time - this will freeze remarkably well. The toddler loved it too.

  • Senkimekia on March 30, 2017

    This was a very complex dish to make but I think overall it was worth the effort. The sub recipe relish to serve on the side really enhanced the dish, do not skip. I did not have Meyer lemons available so I used a combination of lemons and orange. The dish had a wonderful depth of flavor; warming, earthy with a touch of heat.

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