Priya Krishna was born and raised in Dallas and loved the foods her mom organized: traditional Indian recipes and a current American twist.
After becoming a food writer for major magazines and newspapers, Krishna determined to share those unique creations in her new cookbook, “Indian-ish: Recipes and Antics from a Modern American Family.” The book has been named one of the pleasant cookbooks of spring by The New York Times, Food and Wine, and other guides.
Here are some of Krishna’s signature recipes:
Orange peel fish (Serves four)
Ingredients:
Four sea bass fillets (half of lb every)
1 tbsp olive oil
Five garlic cloves, minced
2 tbsp minced sparkling ginger
½ tsp ground turmeric
One small serrano chile, finely chopped
1 tsp kosher salt
peel of 1 small clementine, finely chopped
lime wedges for serving
Methods:
Place the fish on a paper towel and pat dry.
In a small bowl, stir the oil, garlic, ginger, turmeric, chile, and salt into a paste. Using half of the paste, coat one side of each fillet.
Spread a 2-foot sheet of foil out at the counter. Place all the fish fillets on half the foil and paste the facet down. Coat the opposite aspect of the fillets with the closing paste, ensuring that the fish’s complete flis is flippant. flippancyrinkle the clementine peel over the pinnacle of every fillet. Fold the opposite half of the foil over the fish, fold every aspect over three times to seal the foil into a pouch. Refrigerate the pouch for a half-hour.
Preheat the oven to 450°F.
Transfer the pouch to a baking sheet and bake for 10 to 14 minutes, depending on your fillets’ thickness. Then, flip off the oven and allow the fish to sit inside the oven for 1 minute longer—the pouch has to be overrated at this point.
Remove the baking sheet from the oven and allow the pouch to settle down for a minute, then usa the pouch’s edges (be cautious of the hot steam interior!). Serve each fillet with a lime wedge for spritzing, and spoon the juices from the foil pouch over the pinnacle.
Tomato rice with crispy cheddar (Serves four)
Ingredients:
2 tbsp olive oil
One small yellow onion, finely chopped
One small Indian green chile or serrano chile, finely chopped
Ten medium Roma tomatoes diced into ½-inch pieces
1 tsp kosher salt
3 cups cooked basmati rice (from approximately 1 cup dry rice)
1 cup shredded sharp white cheddar cheese
Methods:
Adjust an oven rack to the best position and preheat the oven to 500˚F.
In a huge pan over medium-excessive warmth, heat the oil. Once the oil starts offevolved to shimmer, add the onion and chile, spread them out in an excellent layer in the pan, and cook dinner till the onion becomes translucent and starts offevolved to char, five to 7 minutes.
Increase the warmth to excessive and upload the tomatoes, using a spoon to crush them lightly. Cook, stirring now and again, until the tomatoes damage down into a corpulent sauce, then add the salt for five to six minutes.
Put the cooked rice in an 8-inch square (or similar length) baking dish, then fold within the tomato sauce. (You can also fold it in a separate bowl, then switch the rice to the baking dish if you doubt your capacity not to spill rice and sauce anywhere.) Evenly distribute the grated cheese over the top.
Switch the oven to broil and place the baking dish on the pinnacle oven rack. Broil for approximately three minutes until the pinnacle bubbles and turns golden brown. Serve immediately.
