Thai Sweet and Sour Fish (2)

This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.

Sweet and Sour Pork (4)

This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.

Chilli Paneer(4)

I needed to use up some paneer yesterday so i cooked this simple and yummy recipe from ” Chai, Chaat & Chutney” by Chetna Makan. I served it on a bed of puy lentils, but more traditionally it would be served with dal and rice, or perhaps a flatbread.