One of our family’s favorites cuisines is Indian food. I first enjoyed an authentic Indian meal when a coworker of my father’s invited us to his home for dinner. I remember the excitement I felt anticipating the meal. Nat and Anu were very kind and the food  was, well nothing short of incredible!  Never before had i tasted such flavors.   That first introduction was where my love of Indian food and first began.

The second half of my cookbook, You Never Cook Alone, is dedicated to the recipes our family had studied throughout our twenty plus years of homeschooling our children. We enjoy really enjoyed loved learning about other cultures and cuisines. Through regional, ethnic and international cuisine, I share with you how to take your family around the world, just as I helped my own children explore the world through food. Adding spice to the recipes, you’ll find glimpses into my life scattered among the menus. But, be prepared! Some stories may bring a smile and chuckle, while others may produce a full belly-laugh as if you were around the table with our family.

Because of our family’s love of Indian cuisine, I naturally included a chapter with Indian recipes like naan bread, chicken tikka masala, infused basmati and raita, a cucumber yogurt sauce.


Another family favorite (which was not included in my book) is this curried fish recipe. We recently served our fish over my grandmother’s recipe for stewed potatoes, but feel free to enjoy it with one of your family’s favorites starches. Couscous or steamed basmati rice would be equally yummy.

If the incredible aromas adn flavor doesn’t have you drooling, take a look at the health benefits curries may provide:

The Benefits of Curry

  1. may reduce your risk of cancer
  2. may reduce swelling in your joints
  3. may boost immunity
  4. helps burn fat — I’m all for that
  5. eases digestion
  6. rich in antioxidants, curries help with skin, hair and nails
  7. may reduce Alzheimer’s and Dementia


Curried Fish

Prep Time:
Cook Time:
20 mins
Total Time:
25 mins

Put down those textbooks and leave the passports in the drawer. Teaching your kids about world cultures helps them appreciate the differences in people and their traditions.


SERVES 4 to 6


  • 2 pounds fresh white fish like cod or haddock
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 2 teaspoon turmeric
  • 3 clove garlic, minced
  • 1 tablespoon minced ginger
  • 1/2 sweet onion, sliced
  • 1 large tomato seeded and sliced
  • 1 cup low sodium organic chicken stock
  • 1/4 cup heavy cream, coconut milk or evaporated milk




  1. Check your fish for bones. Cut into one-inch pieces and set aside.
  2. In a large cast iron skillet or wok over medium high heat, heat your oil, garlic, ginger, curry power and turmeric. Cook for a minute or two, stirring constantly.
  3. Add your onions and tomato slices. Cook three minutes more.
  4. Add your fish, chicken or vegetable stock, cover and simmer or medium heat.
  5. When the fish is cooked through (about 8 minutes) pour your choice of heavy cream, coconut milk or evaporated milk and stir.
  6. Add fresh herbs like parsley or cilantro.
  7. Serve over stewed potatoes or steamed basmati rice.