Tag Archives: coconut

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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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

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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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Spicy cod roe with coconut

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This is a delicious little dish with west and south Indian influences. I’ve used cod roe, which is occasionally available at local fishmongers and even supermarket fish counters. It doesn’t look all that great raw, but cooked down, it has a nice crumbly texture and not a very overt and strong fishy taste. We usually cook it similar to a masala bhurji (scrambled eggs) but this recipe really hits the spot too.

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