I immediately remembered the fishcurry at my hubby’s place made with ground shallots, ginger and garlic, spicy and tangy with red chilies and tamarind, and finished off with coconut milk to thicken the curry
Garnish the cake with dessicated coconut, edible flowers and cherries. Through their #Curryforchange campaign they encourage people across the UK to get involved and raise vital funds for these projects by cooking and hosting an Indian inspired dinner, night in or event
It's been an absolute age since i've baked a proper cake so it was a nice one to make, with a classic sponge mix and some added naughtiness for good measure
If I have a good selection of non-perishable basics in - spices, oils, cans etc - combined with a few random veggies and if I'm lucky some meat or fish in the freezer I can normally knock something fairly OK up
Drizzle a little fishsauce on top, sprinkle some chopped ginger, garlic and chilies and finish with a squeeze of limeand you’ve got yourself a classic Thai inspired dish
For the posset, bring the cream to the boil with the lime zest, sugar andlime leaves. To serve, set each posset glass on a side plate with a couple of biscuits and carefully spoon some mango salsa on top of the posset
Read on and get my slow cooker coconut fishcurry recipe, it is easy to make and doesn’t take long (in slow cooking terms), and you’ll end up with a tasty dish full of fresh flavours, a creamy coconut milk sauceand tender flakes of fish
Its been some time that I had blogged, been busy with a house shift & I am taking things slow to settle down and I wanted to post one of Amma's fishcurry which has been in draft for a while now
Today I made a very tasty and creamy pasta with a coconut chicken currysauce. But I find it very well complemented and the coconut milk makes it creamy and gives it a nice round curry taste reducing the strong curry flavour
Season to taste with sugar. Sprinkle over the cardamom powder andcorianderand a squeeze of lime. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two
too make sauce. fry off mushrooms and onions with garlic then add the tinned ingredients and simmer for 20 mins. cook rice then let it cool down then fry onions mushrooms and garlic add the rice and frozen peas soya and wostershire sauceand eggs until late ready and put sauce on heat for another 10 mins 20 mins let it cool then blend
- The curry can be made the day before you need it and tastes all the better for being reheated. why not try it out with vegetables and of course cauliflower was probably the very best choice one could make
As is the case with all types of legume,…. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk
- The curry can be made the day before you need it and tastes all the better for being reheated. why not try it out with vegetables and of course cauliflower was probably the very best choice one could make
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