Super Light Creamy Indian Prawn Curry

In spite of what the above photograph might suggest, this creamy curry contains no coconut milk nor cream. The first yogurt-based curry I’ve ever tasted! The recipe is inspired by a fish curry cooked by a talented Indian grandmother, whom I have been following for some time in fascinating Myna Street Food videos. As you can…Continue Reading “Super Light Creamy Indian Prawn Curry”

Red Lentil Curry/Dal, South Indian Style

This is my absolute number one red lentil dal and I’m particularly proud to share my enthusiasm with you because it’s my own improvisation, based on typical ingredients of certain South Indian dishes I have recently learnt to cook (you’ll see big similarities with this Egg Curry). I have no idea if red lentil curry…Continue Reading “Red Lentil Curry/Dal, South Indian Style”

Baked Lamb and Potato Croquettes, Indian/Sri Lankan Style, or the Best Korokke Ever

I still hesitate if I should start my post with the Japanese croquettes (korokke), Sri Lankan “lamb rolls” or South-Indian seasoning… To make the explanations as simple as possible, the lamb rolls I saw in  Sri Lanka. The Cookbook looked to me like European croquettes, which in turn made me think of Japanese korokke and…Continue Reading “Baked Lamb and Potato Croquettes, Indian/Sri Lankan Style, or the Best Korokke Ever”

Omelette Curry, or Indian Omelette in Sauce/Gravy with Green Peas and Bok Choy

Does an omelette soaked in spicy tomato sauce speak to you? It certainly did to me! When I found it while looking for Indian egg recipes, I couldn’t believe my eyes! What a genius idea! Apart from the eggs, many recipes called for potatoes, but I wanted to eat the dish – and clean the…Continue Reading “Omelette Curry, or Indian Omelette in Sauce/Gravy with Green Peas and Bok Choy”

Indian Short-Term Fridge Chilli Pickles

If you think these pickles look and sound familiar, you are right: this is exactly the same recipe I posted seven months ago. I didn’t include it in my previous preserving post (My Favourite Summer Savoury Pickles) because it is unique. When I first made it – and shared with you my enthusiasm – it…Continue Reading “Indian Short-Term Fridge Chilli Pickles”

Pork Roast with Bengali Five Spice Blend (Panch Phoron)

Most of you probably know garam masala, but have you ever heard of panch phoron? During my recent web browsing I stumbled more and more often at this mysterious Bengali blend of spices. The day I decided to taste it, I realised I had all the necessary ingredients, so it took me five minutes to make my own panch phoron…Continue Reading “Pork Roast with Bengali Five Spice Blend (Panch Phoron)”

Thick Andhra Chicken Curry with Green Asparagus

Some people say asparagus is extremely delicate, should be barely seasoned and treated with caution when it comes to spices. Don’t believe them! In this fiery, bold-flavoured curry the asparagus reigns over the remaining ingredients and neither the chilli, nor the other Indian spices have lessened its distinct flavours I’m so fond of. Everything worked so perfectly…Continue Reading “Thick Andhra Chicken Curry with Green Asparagus”

Chapatti, or Versatile Indian Flatbreads

Before embarking on this flatbread adventure I had never tasted chapatti or even seen them in “real” life. I had read about them, seen on blogs and in cookery books, but had no idea (and still don’t have!) what texture and taste I should obtain. These chapatti are soft, taste slightly nutty and are absolutely delicious, in spite of their…Continue Reading “Chapatti, or Versatile Indian Flatbreads”

Kidney Bean Curry Stew

This recipe comes from Meera Sodha’s Made in India, a collection of highly inspiring and surprisingly feasible home Indian recipes. An occasional Ugandan touch (due to the author’s family history) means I’m not sure where exactly this curry – called Junjaro – comes from, but it does taste and smell like an Indian dish to me. And a particularly delicious…Continue Reading “Kidney Bean Curry Stew”