This Sri Lankan curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Lamb Shank Curry. Read my full review of Hoppers: The Cookbook by Karan Gokani. Typically dishes from northern Sri Lanka tend to be a lot hotter than from the ... Read more »
This rich and fragrant lamb shank curry from Karan Gokani’s Hoppers The Cookbook is a popular dish on Hoppers’ restaurant menu. In South India and Sri Lanka it’s commonly made with goat or mutton but Hoppers use good quality British lamb to create a fall-off-the-bone dish. This makes a great centre-piece for a meal for ... Read more »
This fragrant curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Sri Lankan Cucumber Curry. Read my full review of Hoppers: The Cookbook by Karan Gokani. This recipe is also known as thuna paha in Sinhalese, which literally translates as 'three ... Read more »
In the UK cucumbers are predominantly eaten raw or pickled. A backbone of British salads, or dainty finger sandwiches, or combined with yoghurt in dishes such as raita, tzatziki and cacik. But they are also fabulous to cook with, as evidenced by this very quick and easy Sri Lankan cucumber curry from Karan Gokani’s Hoppers ... Read more »
This bright and colourful Javanese lamb curry recipe is from from Norman Musa’s Bowlful cookbook. He adapted it from Tongseng, a well-known Javanese dish but his version uses pointed cabbage as the sweetest and mildest type, and also ups the amount of cabbage used, providing a healthy balance of protein to vegetables. Freshness from the tomatoes ... Read more »
This fragrant and flavoursome Indonesian chicken curry is a must for anyone who loves the flavours of a rendang but favours a wetter version. It’s quick to cook too, as the liquid ingredients don’t need to be reduced as much as they do in a traditional dry rendang. The recipe comes from Bowlful by Norman Musa. ... Read more »
This is the Van Life Cookbook’s adaptation of a classic Cambodian dish, called Amok. Although it’s commonly made with fish, the richly spiced peanut butter sauce lends itself well to a vegetarian version. Although the ingredients list looks long, many go straight into the curry paste, which can be made in a mini food processor ... Read more »
This delicious chicken curry dish is from Romy Gill’s ‘On The Himalayan Trail’ cookbook. Yoghurt, saffron and a heady mix of spices meld beautifully into the yoghurt gravy, creating a fragrant and warming dish. Instead of a whole chicken, we made this using chicken thighs, which worked really well. Read our full review of On ... Read more »
This Himalayan recipe for a simple paneer in tomato curry is a revelation. Slicing the paneer into thin strips rather than cubes (as is more typical in the Indian cooking I’m familiar with) means more surface area to be fried. It really changes the textural mouthfeel of the paneer! The recipe is from Romy Gill’s ... Read more »
Baked Beans Shaak is a genius recipe from Urvashi Roe’s Biting Biting that turns a tin of cloyingly-sweet baked beans into a fabulously punchy, savoury curry that takes minutes to make. Enjoy the curry with rice, Indian breads or on a slice of toast. Check out our full review of Biting Biting by Urvashi Roe. ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]