2 November 2021 · Cookbook Preview
9 November 2021 is publication day for 30 Minute Mowgli, and we’re thrilled to have this much anticipated cookbook avaialble on ckbk in full from the day of publication. Nisha Katona’s Mowgli Street Food restaurants have been a roaring success since the first one opened in Liverpool in 2014. See below for a taster of the new book, including the recipe for Tamarind Salmon Curry.
Since leaving her career as a barrister to go full time in the food world, Nisha has become a familiar face on TV screens in the UK, appearing on ‘This Morning’ and ‘Celebrity MasterChef.’ Nisha will also be one of the judges on the new series of ‘Great British Menu.’ Two of Nisha’s cookbooks, Pimp by Rice, and the original Mowgli Street Food are already on ckbk; with their spicy blend of contemporary dishes, including Gunpowder Chicken and the cult-classic Yoghurt Chat Bombs, they have proven to be some of our most popular cookbooks.
If you’re looking to get a great-tasting meal on the table in a hurry, Nisha’s latest title, 30 Minute Mowgli, could be just what you need. Try the sample recipe below, order your print copy, and sign up as a ckbk Premium Member get full online access to every recipe.
“This is not just a book about speed and simplicity. It’s also about how to avoid waste and improvise with the things that lurk at the back and the bottom of your fridge. […] I come from a line of culinary Wombles. We pride ourselves on using the things that people leave behind.”
“This is my nod to the wonderment of South Indian fish curries. To make it accessible, I brought the chilli right down in this dish, but I did want to quickly re-create that uniquely tamarind, tangy wake-up call that you can only get from a golden Goan beach shack fish-curry breakfast. Yum.”
150ml/5fl oz/generous 1⁄2 cup vegetable oil
2 tsp mustard seeds
1 tsp cumin seeds
1 dried red chilli
1 onion, halved and thinly sliced
2 cubes frozen crushed garlic or 6 garlic cloves, crushed
2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated
600g/1lb 5oz skinless salmon fillet, cut into bite-sized pieces
1⁄2 tsp ground turmeric
400g/14oz canned chopped tomatoes
1⁄4 tsp chilli powder
2 tsp tamarind concentrate
3 tbsp brown sugar
1 tsp salt
small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish
cooked rice or flatbreads, to serve
Heat 100ml/3 1⁄2fl oz of the oil in a large pan over a high heat, then add the mustard and cumin seeds and fry, stirring, until they start to pop and turn grey. Reduce the heat to medium, then add the dried chilli, onion, garlic and ginger and cook, stirring occasionally, for 8 minutes, until the onions are soft and translucent.
Meanwhile, put the salmon in a bowl with the ground turmeric and use your hands to coat the fish. Heat the remaining oil in a separate pan over a medium heat, then add the salmon and fry for 1–2 minutes on each side to seal. Remove from the heat and set aside.
Add the chopped tomatoes to the pan with the onions and stir to combine. Bring the mixture to a boil then reduce to a simmer and leave to cook, stirring occasionally, for 6 minutes, until thick and reduced. Add the chilli powder, tamarind concentrate, sugar, salt and 400ml/14fl oz/1 2⁄3 cups of water and stir to combine. Bring to a simmer, then leave to cook for 6–8 minutes, until the salmon is tender. Scatter over the coriander/cilantro and serve hot with your choice of rice or flatbreads alongside.
To celebrate the publication of 30 Minute Mowgli, we’ve added a new feature to ckbk search, allowing you to easily find other quick recipes. Use the “Complexity” pull down menu, and there is now an option to restrict to recipes which can be Ready in 30 minutes.