Sri Lankan Cod Curry + Charred Green Beans

Eat Well Edibles Recipe

Earlier this week dark clouds nipped swiftly across the state — a soggy cold front that left the ground strewn with fallen leaves. How superbly autumn, I found myself thinking.

The days since are warm and bright, but I seize every opportunity, no matter how brief, to savor seasonal, Wisconsin-like temperatures. That includes loading up a menu with cold-weather meals. Welcome back (for now), comfort food.

For you today I have flaky, buttery cod in a creamy, warmly spiced curry sauce + deeply charred green beans dry-fried with lots of onion, ginger and more spices.

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North Indian Rajma (Punjab-Style Kidney Bean Masala Stew)

Eat Well Edibles Recipe

The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.

Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka korma, and my favoritebaigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.

Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.

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Garam Masala

Eat Well Edibles Recipe

If you’ve seen our herb and spice collection — a full three-level cabinet + overflow in the pantry — you are well aware of my fascination at the limitless possibilities. Curiosity never killed the adventurous cook. (Unless it’s fugu. Don’t eat fugu.)

Originating in the Punjab region of Northern India, garam masala is composed of familiar spices in a blend that may not be established in your kitchen. Yet.

The name literally translates to “hot spices,” but it’s more a deep warmth than fiery heat. Must-haves are cinnamon, black peppercorns, cardamom, nutmeg, and coriander. Ginger, cloves and mace typically find their way in as well. Maybe cumin, caraway, or nigella seed (also called black cumin, or kalonji).

Garam Masala spices Continue reading