If you’ve ever seen Vijaya Selvaraju on TV, cooking on shows like The Good Stuff with Mary Berg, you already know she’s got that mix of warmth, wit, and food knowledge that makes you want to become a more curious cook. Whether she’s chatting about her family’s recipes or sharing clever kitchen shortcuts, her energy is pretty contagious, if you ask us!
Her brand-new (and first!) cookbook Indian Food Is Easy: Vibrant, Comforting Recipes for Every Day of the Week is exactly that vibe in printed form. It’s full of approachable dishes that bring Indian cooking into the everyday without watering it down. Think bright curries, quick snacks, and tasty dishes like Vijaya Selvaraju's playful fish kebabs po'boys.
"My mom’s recipe for fish kebabs is just excellent. They are crispy on the outside and flavoured so well with the simple combination of red onions, ginger, garlic, and chilis. Most of my fish consumption as a kid can be credited to these kebabs! While they are delicious on their own with just a squeeze of lemon, I couldn’t help but stuff them in a bun to make an epic sandwich. The result is a portable feast with explosive flavor that can be served hot or at room temperature, says Vijaya Selvaraju in the introduction to this recipe in Indian Food Is Easy."
Fish Kebab Po'boys
For making the kebabs
1½ lb (680 g) king fish or grouper steaks
1 small red onion, finely chopped
2 Tbsp finely chopped ginger
2 Tbsp finely chopped garlic
4 Thai green chilis, thinly sliced
⅓ cup chopped fresh coriander (cilantro)
Juice of ½ lemon
Kosher salt
2 large eggs
Canola oil, for frying
For assembly
2 baguettes
4 Tbsp butter
½ cup mayonnaise
1 cup finely shredded iceberg lettuce
½ cup thinly sliced red onion
Lemon wedges
Place the fish steaks in a steamer basket. Steam for 10 minutes or until
completely cooked through. Allow to cool until easy to handle.
Flake the fish into a bowl, discarding any bones and skin. Add the red onion, ginger, garlic, chilis, fresh coriander, lemon juice, and salt to taste. Mix well to combine.
Add the eggs and mix well to combine. Shape the kebabs into 3-inch-long (8 cm) quenelle shapes (pointy on the ends and round in the middle).
Heat 2 inches (5 cm) of oil in a large nonstick frying pan on medium- high heat. Once the oil reaches a temperature of 350°F, gently lower in the kebabs, cooking in batches if necessary to avoid crowding the pan. Cook for 5 to 6 minutes, turning the kebabs 2 to 3 times, until crispy and golden all over. Drain on a paper towel–lined plate.
To assemble the po’boys, slice the baguettes in half widthwise. Take 1 half and cut it lengthwise to create a pocket without completely cutting through. Spread 1 Tbsp of butter along the inside of the baguette. Then place the baguette cut side down on a frying pan and toast for 2 minutes on both sides until warm and golden.
Spread the mayonnaise on the bottom of the baguette and top with a generous handful of lettuce. Arrange the kebabs on top of the lettuce and layer the sliced red onion on top. Fold the top of the baguette over and serve with lemon wedges on the side.
