Eva Luna, the only cookbook I have with Indian food is part of a Time-Life series I’m going to look into that book you posted about.
FYI, I recommend Madhur Jaffrey’s Indian cookbooks.
We have a couple of those, too, and like them. But like many cookbook authors, she lies about how long it takes to cook onions (i.e. not 3 minutes until browned around the edges!).
Yes, she messed up the browning onions. But everything else about An Invitation to Indian Cooking is superb. The recipes are excellent, and she gives good advice about how to source ingredients, what you can substitute or leave out, and except for the onions, her instructions are clear and accurate.
Fish tacos. I’ve been making my own for a couple of years, and now that I’ve found the right combination of ingredients, they’re what I have for dinner two or three times a week.
Here’s what I do. I’m sure there are much better ingredients and methods:
In the morning, move frozen fillet to fridge so it’s thawed by evening.
Squeeze out water, dry with paper towel, salt and dredge in special flour (wheat) for fried fish, pan fry in a little olive oil and drain on paper towel.
Measure corn flour with small glass and dump into big glass. Dissolve salt in water in small glass and dump that in big glass. Mix with fork until it thickens, scrape out with spatula and press between two pieces of parchment paper. I just use my hands, and the results are good enough.
Put three tablespoons of the used oil in a large, non-stick pan, turn up the heat and flop the tortilla into the pan (remove paper from one side, flop and remove the other paper). It takes a higher flame and a longer cooking time than I’d ever expected. Flip and cook other side.
Finely chop cabbage, spring onions and cilantro leaves and add a little salt.
Slide the tortilla onto a big plate, add a little mayo and 15 to 20 shakes of Tabasco, the vegetable mixture and finally the fried fish.
Add a glass of horchata.