June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Michelin Stars in Your Eyes

By
Imogen Corke
Added
06 July, 2015

With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.

 

How to choose?

Michelin-starred food might sound daunting but the beautiful Benares cookbook presents an alluring challenge. It’s hard to pick just one recipe, so I just started from the beginning; this is the first recipe in the book!

Benares

 

Hunting down ingredients, one at a time 

Finding all of the ingredients was the first hurdle; it took a bit of time to gather everything together as the list isn’t short. Most of this was easy enough, though I couldn’t find either micro aramanth cress or coriander cress but you can order them both online. Instead I just used traditional cress and the baby leaves from my coriander plant. And I had to omit the two optional ingredients from the Chettinad Spice Powder, although they sound so interesting I’m intending to source them to add to the remaining spice powder.


Benares prep

 

In the kitchen

There are five main parts to this dish: spice powder, mango chutney, fish, yoghurt rice and the luxurious green sauce. The great thing is most of them could be prepared in advance, if everything else is ready and warmed through, only the fish needs to be cooked at the last minute, so not an impossible dinner party dish (if you’re feeling generous and have time to prep). Not as time consuming as I’d thought it might be, given the length of the recipe, it took me just over two hours, a full complement of saucepans and a generous amount of washing up liquid.


Benares

  

On the table

My verdict? Two hours well spent. The mango chutney went down particularly well and I’ll definitely be making it to go with other south Indian curries. There weren’t any tricky techniques in this recipe, just a combination of wonderful and unusual flavours; this was an inspiring dish, one that has made me want to experiment with more Indian spices. 


Cod atul kochhar benares

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