Category Archives: Cuisine

Goan Egg Curry

I’m a member of a Goan food group and the admin set us a challenge to make this traditional egg curry. It looked really tempting in the photo, and I’m always a sucker for some Goan food. I tried his ‘egg drop’ variation, which gave an added silky texture to the gravy, in addition to the coconut milk. I did make a few changes, mainly in the amount of chillies I used (the dried ones I have are really deadly, so have to tone them down a bit) and I used less tamarind as well.

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Kerala Garam Masala

‘Garam masala’ is such a generic term, and it is ubiquitous in Indian cooking. But every region (and every family, even) has a subtly different version. This particular version is typical in Kerala, and I was given this recipe by my friend and super foodie Rhea, who in turn got it from a friend. The biggest difference to the Punjabi garam masala that I have been used to while growing up is the absence of the standard punjabi aromats cumin, coriander and bay leaves, and the presence of fennel instead.

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Malabar Venison Curry

I spent many years as a child eating Keralan food at a friend’s house. Then many years later, I spent two years in Kozhikode and I just loved the local food there. The biryanis, the fish, even the shawarmas (with the ‘gelf‘ influence prominent) were amazing. So when I came across this little treasure called the Malabar Muslim Cookery book, I simbly had to pick it up. This recipe is based on one of the three mutton curry recipes in the book. Each is subtly different from the others, either in the method of preparation or ingredients. And, of course, I’ve made this with venison, but it would be great with some mutton or goat pieces (with the bone in).

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Panang curry with aubergines, celery and king prawns

I always have a few Thai curry pastes (green & red curry and Tom Yum) in my stock cupboard. They are great not only for the standard curries but also as flavours for stir-fries. Recently, I also discovered panang curry paste and I have enjoyed playing around with it in various prawn dishes. This particular recipe is fairly quick to make and is very moreish.

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Saoji Chicken


This recipe,¬†from the Nagpur region of Maharashtra, has been adapted from the Saoji Mutton recipe in Aditya Mehendale’s book ‘Rare Gems’. This recipe works equally well with mutton (lamb), chicken, prawns and even paneer for the vegetarians among us.

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Moroccan Marinade

The other day I brought home a couple of fresh mackerel, gutted and cleaned. As I cast about for recipe ideas, I spotted a couple of Moroccan fish recipes, using a couple of variations on a chermoula as a marinade. With that as inspiration, I dug out my heavy duty mortar & pestle and have it a good wash. I don’t use our mortar & pestle all that much, but every time I do, I keep wondering why I don’t use it more. I think it’s a mental block; even though I know it doesn’t take too much effort or time for a simple paste, there’s still that hesitation. It’s not my first tool of choice, and that’s purely out of habit rather than anything else, I think.

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Spicy harissa lamb chops with wild rocket and pomegranate

These lamb chops are a firm favourite in our household. We usually get a french-trimmed rack of lamb and then cut them up into individual chops (although there are probably cheaper ways of doing this dish). Then divide them into portions for two, rub in some marinade, and freeze in a ziploc bag. On days when you don’t feel like making too much of an effort, it’s an easy job to defrost a packet, put them in the oven for 15 minutes and have a great meal ready in a jiffy.

I find the Moroccan flavours go amazingly with lamb, with the slightly bitter rocket and tangy sweet pomegranate providing a wonderfully tasty counterpoint.

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