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Continue ReadingA delectable North Indian vegetarian recipe for a fruity, healthy curry made with ripe figs, and just a few spices. Ingredients: 6 large ripe figs, about 250g-300g a pinch of asafoetida click here to buy 1 cup water ½ an onion, sliced ¼ teaspoon nigella seed (kalonji) click here to buy ½ teaspoon ground…
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Continue ReadingA deliciously spicy barbecue chicken roasted in South Indian flavours combined with molasses. Ingredients: 2 pieces skinless breast halves (on the bone), about 500g 1 teaspoon salt Marinade: 3 tablespoons molasses ½ teaspoon white vinegar ½ teaspoon turmeric ½ teaspoon Kashmiri chili (or less!), ground ¼ teaspoon freshly ground black pepper 3 cloves garlic,…
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Continue ReadingA delicious vegetarian recipe for South Indian style mushrooms. Spicy, coconut-y with the licorice sweetness of fennel, and heat from green chilies, ground red chili, and black pepper, it has all the distinctive flavours of Kerala. Ingredients: 250g button mushrooms, cleaned and halved ¾ teaspoon salt ½ teaspoon turmeric ½ teaspoon Kashmiri chili, ground ½…
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Continue ReadingThis simple, delicious, recipe for a tropical fruit curry can be created with just a few spices and coconut milk. Great with rice or perfect as a side with grilled chicken or meat. Ingredients: 250 grams of diced pineapple (about half a small ripe pineapple, peel cut and core into half-inch cubes. If using…
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Continue ReadingSpicy curry flavoured noodles – a total “ChIndian” (Chinese – Indian) cooking recipe, with chilies, garlic, and ginger. Ingredients: 100g thin egg noodles Click here to buy 2 teaspoons sesame oil –divided 1 egg pinch salt 4 cloves garlic, minced 1’ ginger, peeled and minced 1 green chili, chopped fine 6 baby corn, about…
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Continue ReadingThe perfect vegetarian dish – crispy lotus root with a spicy Szechuan salt seasoning and garlic and green onions topping. Ingredients: 4 medium-sized fresh lotus roots, peeled (about 400g) ½ teaspoon sesame oil 2 ½ tablespoons corn or safflower oil 1 teaspoon salt ½ teaspoon red chili, ground 2 tablespoons rice, ground 4 cloves…
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Continue ReadingA delicious international curry adapted from Chef Daniel Louis’ recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant. Ingredients: ½ cup Basmati rice ½ small onion, chopped fine ½” piece ginger, chopped fine 2 cloves garlic, minced 4-5 pieces curry leaves ½ red bell pepper, chopped fine…
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Continue ReadingCreole Prawn Curry is a delicious and easy cooking Seychellois curry based on Chef Daniel Louis’ recipe. Ingredients: 250g (about 15 pieces large prawns) cleaned and deveined (without shell) ½ small eggplant, peeled and diced (about 80g) 1 teaspoon salt, divided 1 teaspoon turmeric 1 small onion (about 2” diameter), finely chopped 8-10 curry…
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Continue ReadingChicken and Peach Curry is a fragrant, savoury and sweet peach curry, ideal for a cold, wintery evening with friends! Ingredients: 2 halves of a boneless, skinless chicken breast (300-350 g), cut into 1½” cubes 3 peaches, skinned, stoned and cut into ¼ inch slices 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri…
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Continue ReadingA delicious international curry dish adapted from Chef Daniel Louis’ recipe from the Seychelles, which combines the sweetness of banana with the smokey flavours of eggplant. Ingredients: 2 small green bananas, peeled and cut into 1/2” pieces (about 150g) 1 small eggplant, peeled and diced (about 150g) ½ inch piece of ginger, roughly chopped…
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