A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
This Thai inspired curry is from Nigella Lawson’s ” Nigella Express” and should be served with plain rice or noodles. You can add more coconut milk for a soupier dish , and perhaps toss in some toasted chopped unsalted peanuts if you have them.
A quick, healthy and nutritious dish from Tana Ramsay’s ” Home Made”.
This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.
This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.
A version of this dish from Nigel Slater. You can use small brown shrimp as an alternative to the prawns.
An Anglo Indian recipe from Peter Graham’s ” Classic Cheese Cookery”.
An easy stir fry from Diana Henry.
If I had to pick one cuisine to eat for the rest of my life it would most probably be the food of Vietnam. I very much miss my local Vietnamese restaurants that i used to visit from time to time in Hackney and Shoreditch before I moved to Bristol . Today I am going to share a few recipes from ” The Vietnamese Market Cookbook” by Van Tran and Anh Vu. The two women started with a little stall selling Banh Mi and good Vietnamese Coffee in Broadway Market before running a supper club and eventually opening restaurants in Shoreditch and Clerkenwell.
A Moroccan recipe for prawns from Claudia Roden’s ” Arabesque”. She recommends serving them with mashed potatoes or couscous.
This is from Sybil Kappor’s ” Taste”.
A Vietnamese recipe from Australian Womens Weekly.