Madhur Jaffrey will release a new cook book comissioned by Britain’s leading food TV channel, Good Food, to tie in with her new series, which will see which will see the legendary cook explore the modern British love affair with Indian cuisine, more than 30 years after she introduced the West to its delights.

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Eat this with plain rice and make the sauce as hot as you like. In Bengal the mustard seeds are ground at home, but to make matters simpler I have used shop-bought mustard powder. Halibut may be used instead of salmon. This very traditional dish is best served with Plain Basmati Rice and My Everyday Moong Dal plus a green vegetable

Serves 2–3

* 340 g/12 oz skinless salmon fillet
* salt
* ground turmeric
* cayenne pepper
* 1 tablespoon mustard powder
* 2 tablespoons mustard oil or
* extra virgin olive oil
* ¼ teaspoon whole brown
* mustard seeds
* ¼ teaspoon whole cumin seeds
* ¼ teaspoon whole fennel seeds
* 2 fresh, hot green chillies (bird’s eye are best), partially slit

Cut the fish into pieces about 2.5 x 5 cm/1 x 2 inches and rub them evenly with ¼ teaspoon salt, ¼ teaspoon ground turmeric and ¼ teaspoon cayenne pepper. Cover and set aside in the refrigerator for at least 30 minutes or up to 8 hours.

Put the mustard powder in a small bowl with ¼–½ teaspoon cayenne pepper, ¼ teaspoon turmeric and ¼ teaspoon salt. Add 1 tablespoon water and mix to a paste. Add another 7 tablespoons water and mix. Set aside.

Put the oil in a medium frying pan and set over a medium–high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the chillies, stir and bring to a gentle simmer.

Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, turning the fish over once and spooning the sauce over it all the time.

(Recipe from Curry Easy/At Home with Madhur Jaffrey)

Coming up in the UK…

Thursday 16th September
Cookery demonstration, Waterstone’s Piccadilly, London
This is a ticketed event. For more information see the Waterstone’s website.

Tuesday 21st September
In Conversation with Madhur Jaffrey, Komedia, Brighton
This is a ticketed event. For more information see the Komedia website.

There are lots of events coming up for At Home with Madhur Jaffrey! See below for a full list of US events…
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“In her first cookbook for seven years, Madhur Jaffrey sets out to show that curries don’t have to be complicated. At her farmhouse in upstate New York, where she has created a corner of India, she talks to Melissa Whitworth.”

Read the interview and see some sample recipes from the book

“Tastes a bit like garam masala.” my grandson said, “its peppery.”

I had just given him a shiso leaf to taste. Garam masala is an Indian mix of aromatic spices that include cardamom, black pepper, cinnamon and cumin. Yes, he was right. Shiso leaves do give hints of these spices yet have a very fresh lemony aroma as well.

I had only eaten shiso leaves in Japanese sushi dishes and had therefore associated them with fish — raw fish at that. But since I have started growing them in my garden, I have discovered their natural affinity to both Indian and Italian food. I now routinely add them to my cucumber salad (my cucumbers vines are producing very generously right now) and when I am layering some mozzarella with tomatoes, I sprinkle some torn shiso leaves on the top or put a whole shiso leaf under each slice of tomato. They can be used like green coriander/cilantro when cooking cauliflower or green beans.

I chop them and add them to green salads and yogurt raitas. Shiso, or perilla, also called beefsteak, is an annual plant of the mint family. I grow it from seed.

At Home with Madhur Jaffrey
World Vegetarian
Madhur Jaffrey Indian Cooking
From Curries to Kebabs
Step by Step Indian Cookery
Quick and Easy Indian Cookery
Climbing the Mango Trees
World-of-the-East Vegetarian Cooking
An Invitation to Indian Cooking
Madhur Jaffrey’s Indian Spice Kitchen

Seasons of Splendor
Robi Dobi

For a full list of all of Madhur’s US publications, visit her Amazon shop

For a full biography of Madhur’s life on film, see About Madhur – Films