I used Rick Stein's Sri Lankan Fish Curry recipe as the inspiration for this Aubergine curry. The bitter nuttiness of fenugreek seeds soften both in flavour and texture as they cook down, melding beautifully with the tamarind enhanced tang of the tomato gravy (chutney) and the heat of the masala and chillis are tempered by the sweet coconut milk.
The typical food of Frisland (Friesland) and Holland. I go through a range of foods and meals I've eaten this week, and over the years. Join me on this culinary journey- so much fun!
I share easy recipes to make a simple tapas board with ingredients from your store cupboard and fridge. You can add a few items like my fig and dulce mascarpone or paprika almonds to take it up a notch
Freshly ground cumin, lemony sumac, the boldness of garlic, the smooth earthy nuttiness of the walnut, all balanced with a drizzle of honey and the sweet nibble of a pomegranate aril. An adaptation of a Lebanese chicken recipe.
The basics on curry making and an easy recipe for Indian Chicken Curry
I share an older post in my Indian Food series on how to make roti. And more importantly, will Mother approve?
Prawn Madras Curry prawn madras I know there still remains a mystery shrouding Indian cooking, even amongst many of the accomplished cooks and foodies that I speak to. I can hear the sitars playing evocatively as you read this... Now, I'm not saying it's all very easy for me and that I'm mixing my [...]
A stir fry and a Broth The beauty of this dish is two-fold: Each of the spices and condiments added can be adjusted, for example the chilli, ginger and soy sauce, to alter the flavour focus, and this can be transformed from a stir-fry, into a broth, with the addition of just water, a little [...]
Tofu with Chilli Tamarind Dipping sauce Serves 2 photo property of foodandthefabulous.com Tofu Tofu is a versatile source of vegetarian protein. It’s a fantastic wobbly but firm, ghostly white “cheese” (it’ a bean curd) made from coagulated soya milk and nothing new to us here in South Africa. But what tofu has in character, it [...]
From previous posts you can tell that I draw much inspiration for my cooking from North Africa- Tunisia, Algeria and Morocco in particular. I mentioned that we really enjoyed Morocco, and that even prior to this, I was intrigued with fiery harissa paste (Tunisian origin), couscous as an alternative starch, refreshing sweet mint tea and the earthy warmth of cumin, [...]
