Some like it hot (+recipes)

I thought it was rather ironic that I received Gordon Ramsay's latest cookbook - Gordon Ramsay's Great Escape - on the hottest day of the summer so far. Why? Because it features 100 of his favourite Indian recipes.
However, as he explains, the enduring popularity of the cuisine is certainly not restricted to the cold winter months.
Curries need not be hot and as Gordon travelled through India from the arid desserts of Rajastan to the foothills of the Himalayas he discovered an amazing diversity of ingredients and flavours. Not all the ingredients are readily available in New Zealand, but don't give up too easily - many local Indian restaurants will sell you some of the more unusual items required.
Gordon's book encouraged me to start introducing some Indian flavours into my family's weekly menus. Our local Asian grocery store sells frozen banana leaves that I wrapped around a whole fish after topping it with a thinly sliced lime and a green masala paste made in the food processor of: one cup each of mint leaves and coriander leaves, three cloves of garlic, two green chillies, one tablespoon of grated root ginger, salt and pepper to taste plus a tablespoon each of lemon juice, caster sugar, water and canola oil.
The fish can be baked in the oven for about 30 minutes - depending on the thickness - or on a covered barbecue.
It's delicious served with plain rice garnished with a little toasted coconut.
BANANA CURRY
Based on a recipe from Gordon Ramsay's Great Escape (Harper Collins). I used dry curry leaves although fresh are best if you can locate them.
4 cloves garlic, peeled and chopped
3cm piece root ginger, peeled and chopped
1 tablespoon each: water, canola oil
8 curry leaves
1 teaspoon black mustard seeds
1/2-1 teaspoon each: chilli powder, ground turmeric
1 tablespoons tamarind paste
1 cups water
4 large unripe bananas
2 tablespoons desiccated coconut
Place the garlic, root ginger and the 1 tablespoon of water in a blender and mix until a paste is formed.
Heat the oil in a wok or frying pan. Add the curry leaves and mustard seeds and stir for 1 minute until the seeds begin to pop. Add the garlic/ginger paste together with the chilli powder and turmeric. Fry gently for about 4 minutes.
Add the tamarind paste and the 1 cups water. Stir well and simmer for 2 minutes.
Peel the bananas and cut into 4cm pieces. Add to the pan. Cook, stirring, for about 6 minutes, until the sauce is thickened. Stir in the coconut and serve immediately. This makes a great accompaniment or vegetarian main dish with rice. Serves 4-6.
NECTARINE & LIME CHUTNEY
The limes should have bright, thin skins - if they are tough the limes should be peeled.
1 cup cider vinegar
4 cups light brown sugar (not packed)
1 tsp salt
1/2 teaspoon each: cayenne pepper, ground allspice
1kg nectarines, stoned
6 limes, quartered and seeded
3 medium onions
1 1/2 cups sultanas
1 red pepper, seeded and quartered
1/2 cup crystalised ginger
Bring the vinegar, sugar, salt, cayenne and allspice to the boil in a large
saucepan. Simmer for 10 minutes.
Place the nectarines in a food processor and coarsely chop. Place in a large
bowl.
Chop the limes, onions, red pepper and crystalised ginger separately in the food processor. Add to the bowl. Add the sultanas and mix well. Add to the vinegar mixture. Simmer until thickened, about 20 minutes. Pour into hot sterilised jars to the top then seal. Excellent served with curries or as a spread for crackers or sandwiches. Makes about 8 cups.

ALOO MATTAR
For extra protein, a cup of cooked chickpeas could be added.
1 large onion, diced
1 tbsp canola oil
1 tsp each: cumin seeds, fennel seeds, fenugreek, grated root ginger
1/2 tsp each: ground turmeric, chilli powder, salt
500g potatoes, peeled
1 cup water
1 tbsp each: lemon juice, tomato paste
300g frozen peas
1/2 cup yoghurt or cream
Place the onion and oil in a large saucepan. Cook gently until the onion is
softened. Stir in the cumin, fennel, fenugreek, ginger, turmeric, chilli
powder and salt and cook for 30 seconds.
Cut the potatoes into 2.5cm cubes. Add to the pan, together with the water, lemon juice and tomato paste. Cover and simmer until the potatoes are just tender. Add the peas (and chickpeas if using) and heat through. Stir in the yoghurt or cream. Serves 4-6.
MASALA FISH
Tomato & coconut sauce: 2 tbsp canola oil
1/2 tsp each: cumin seeds, mustard seeds, chilli paste
1 medium onion, diced
3 large cloves garlic, crushed
2 tbsp finely grated root ginger
400g can tomatoes in juice, chopped
3/4 cup roughly chopped coriander
1 cup lightly toasted desiccated coconut
salt and sugar to taste
Fish: 2 tbsp garam masala
1/4 teaspoon each: turmeric, chilli powder, salt
900g skinned and boned white fish fillets
Canola oil for shallow frying
To make the sauce, heat the oil in a medium saucepan and add the cumin,
mustard seeds and chilli. Fry for 20-30 seconds. Add the onion and half the
garlic and ginger. Saute until the onion starts to brown.
Add the tomatoes and juice. Reduce the heat, cover and simmer on low heat for about 10 minutes. Remove the lid. Simmer for a further 15 minutes, until
thick. Stir in the remaining garlic, ginger, coriander and coconut. Season.
To prepare the fish, combine the spices and salt in a bowl. Dip the fish
into the mixture to cover.
Heat enough oil in a frying pan for shallow frying. Gently fry the fish for 4-5 minutes or until cooked. Drain on paper towels. Heat the sauce and place on a warm platter. Arrange the fish on top. Great garnished with fresh coriander leaves. Serves 6.
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