The electric-gold spice known for its health benefits adds earthy, pungent flavor to Indian dishes and so much more
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1 /11Photo by Iain Bagwell; written by Elaine Johnson
Indian-Spiced Sockeye and Grilled Potato Salad
Think of this two-part recipe as a much healthier version of fish-and-chips, grilled instead of fried, and with flavorful turmeric and other spices as a bonus.
Yes, you’re going to be at it a little while toasting, grinding, and sautéing the seasonings for this curry sauce. But the complex flavors are worth it.
Starting with dried chickpeas versus canned gives you a deeper, sweeter flavor in this dal. Soak them overnight, and the next day, they’ll cook up tender with spices in less than an hour.
Making mustard from scratch takes just 10 minutes, plus overnight for the mixture to stand, and you can try out a different beer each time you make it. Turmeric and dry mustard create the cheery color.