cooking.xml

<?xml version="1.0"?>
<!DOCTYPE recipe SYSTEM "cooking.dtd">

<recipes>
   <recipe>
     <recipe_head>
<recipe_name> Spiced Sauce</recipe_name>
  <recipe_author>Pradeepn</recipe_author>
<meal_type>Fish and Shellfish</meal_type>
     </recipe_head>
  
     <recipe_body>
  <ingredients>
           <ingredient>1/2 teaspoon finely crushed cumin seeds</ingredient>
           <ingredient>1 teaspoon chilli powder</ingredient>
          <ingredient>salt and freshly ground black pepper</ingredient>
          <ingredient>2 tablespoons olive oil</ingredient>
          <ingredient>2 cloves garlic, crushed</ingredient>
          <ingredient>1.25 cm (1/2 in) fresh ginger root, finely chopped</ingredient>
         <ingredient>4 pieces salmon fillet, skinned</ingredient>
        <ingredient>125 ml (4 fl oz / 1/2 cup) double (heavy) cream</ingredient>
        <ingredient>250 ml (8 fl oz / 1 cup) thick plain yogurt</ingredient>
       <ingredient>large pinch of saffron threads, toasted and crushed</ingredient>
        <ingredient>seeds from 6 cardamom pods, toasted and finely crushed</ingredient>
       <ingredient>salt</ingredient>
        <ingredient>coriander (cilantro) to garnish</ingredient>
  </ingredients>
   <directions>
         <direction>Mix together the cumin seeds, chilli powder and pepper and rub into the fish.</direction>
<direction>Heat the oil in a frying pan, add the garlic and ginger and heat until they sizzle.</direction>
<direction>Add the salmon fillets and fry until they start to colour (about 15-20 seconds on each side).  </direction>
<direction>Stir in the cream, yogurt, saffron, cardamom and salt.</direction>
<direction>Adjust the heat so that the sauce is just bubbling and cook, turning the fish once, until the flesh just flakes when tested with the point of a sharp knife (about 3-4 minutes each side).</direction>
<direction>Transfer the fish to a shallow dish. Boil the sauce until it has reduced and thickened, pour over the fish and leave to cool.</direction>
        <direction>Cover the dish and chill until 15-20 minutes before serving.</direction>
<direction>Garnish with coriander (cilantro).</direction>
</directions>
</recipe_body>

     <recipe_footer>
           <serving>4</serving>
           <preparation_time>15 minutes</preparation_time>
     </recipe_footer>
      <document_info>
   <document_author>pradeep</document_author>
   <date_updated>12/00311</date_updated>
   <source>Easy to Cook, Hot and Spicy</source>
   </document_info>
  </recipe>
</recipes>