This recipe is from Jamaica but this can be found across the Caribbean islands. Its from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.
I found this South Indian inspired recipe in a recent purchase from a charity shop – ” Gastro-Geek” by Regina Sabur- Cross. I discovered that Regina had a food blog in 2009 and although it does not seem to have been updated recently more of her recipes can be found here- https://gastrogeek.wordpress.com. Enjoy!
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.
A Sicilian recipe from Diana Henry.
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
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”.
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
Another Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”. They would use a local river fish could Rui, but you have to adapt to what is available. A firmer fish works best, other fish can be used but may break up a bit during cooking.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
A Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”.
Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.