tarka dhal

Page 42

Cuisine: Indian | Course Type: Main Courses

(2 reviews)

Tags:

Recipe Review

I had planned to serve a slightly Indian-spiced (I am still introducing my husband to Indian food] baked fish (rubbed with a mix of ground coriander, cumin, and turmeric) over rice, then top it with a tomato-red pepper sauce made from the leftovers of a doctored up version (i.e. more Indian spices) of a pretty chunky tomato & red pepper soup from a Williams-Sonoma cookbook.

Then I remembered that Soupereasy had given me a copy of this recipe. I decided to make this instead since it took about the same amount of time as my rice-maker without too much more effort. It was much more interesting and colorful than rice would have been and very tasty with the fish.

(0) useful  

Comments

Login or register to add your own comments.