Lamb & Pea Curry

lamb & pea curry

This is one of the easiest curries you’re likely to make. There’s no fussing about adding things at certain times, there’s no blending, grinding, frying. All you are required to do is put everything in a pan and cook it for 1 1/2 hours. Nobody could mess it up. I challenge you. Oh, and incidentally it’s pretty damn tasty!

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My favourite Cookbooks.

ArabesqueMadhur Jaffrey's Ultimate Curry BibleAmaretto, Apple Cake and Artichokes

I love reading cookbooks. I read them on the bus, in bed and even on the loo so I thought it fitting that I create something to celebrate some of my favourite books from my ever expanding bookshelf. Click HERE to see which books made my list. As soon as finished the post there were another 10-15 books which were screaming out for a mention so I’m sure they’ll make it to the list at some point.

Goan Chicken Vindaloo

chickenvindaloo

This really is a fabulous curry. Vindaloo is a dish influenced by generations of Portuguese rule in India. With the addition of vinegar at the end, it makes for a unique sour note to counteract the heavily spiced flavour. It bursts with flavour and spice, but if heat isn’t your thing it’s easy to tone down by using fewer chillies. As the recipe stands the curry is hot, not stupidly so, but a perfect balance between sweet, sour and spicy. Awesome stuff that sadly didn’t make it to leftover stage.

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Fish with Spicy Lentil Dal

fishdal

Who can fail to like dal!? It’s one of those simple foods that just keeps on giving. It’s perfect as a sauce, like in this dish with flaky white fish fillets. A lovely earthy spicy finish to the succulent fish. Very refreshing and pretty healthy too!

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Indian Crisp Breads with Nigella Seeds

crispybreads1

Now, I’ll confess these were not intended to be how they turned out. I had intended to make pooris, which are delicious deep fried Indian breads which puff out into amazing little balloons when dropped into oil. Now I’ve made them before and they worked a treat, but for whatever reason, tonight they were not meant to be. Instead they resembled popadoms. The taste is all there and the texture is actually very good but pooris they aren’t. It’s a happy mistake so that’s why I included them in the blog. I’m sure some Indian readers will be up in arms as to my failure. If anyone can enlighten me as to what may have gone wrong then please do tell. But for now, you may all enjoy my little crisp breads.

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Maduran Pork Satay

satay2

Madura is an Indonesian island just off the north eastern coast of Java. Typically of the region there are hundreds, if not thousands of recipes for satay. I settled on this one for a barbecue on a hot evening in Sydney. I marinated the pork before I went to work, so the meat was infused perfectly by the time I came to cook. How organised is that?! In my humble opinion, satay meat is the best way to cook on the barbecue. The slight hint of aniseed from the fennel works brilliantly with the pork. Moreish beyond belief.

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Indonesian Vegetable Fried Rice

indonesianrice

I love fried rice. It’s such a great way to use leftovers. I ALWAYS make too much rice with our dinner, so am often looking for ways to use it. This is perfect. I have eaten this all times of the day, including breakfast – it’s surprisingly delicate enough to eat at that hour. It’s also fine to eat cold or at room temperature. It’s pretty versatile isn’t it?!

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