I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
This recipe is from my very well thumbed and stained copy of ” Madhur Jaffrey’s Indian Cookery”. This was the first Indian cookery book i bought, but one i still return to regularly. You can make this in advance and reheat if you like.
A stir fry from the southern tip of Malaysia with influences from China and India . Prepare all the ingredients before you start cooking as you need to work quickly.The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”
A Thai recipe from ” Madhur Jaffrey’s Ultimate Curry Bible”.
A recipe with Persian influences from the Sindh region of Pakistan to serve with rice and pickles of your choice. The souring ingredient is the dried persian lime which you can get in middle eastern grocers or many supermarkets. To use, crack open and discard the black insides and any seeds, then lightly crush the dried pulp. The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”.
An unusual but delicious dish from ” Madhur Jaffrey’s Ultimate Curry Bible”.
An easy Kashmiri recipe from ” Curry Easy” by Madhur Jaffrey
A recipe from the Phillipines which i found in Madhur Jaffrey’s “Far Eastern Cookery”.
This is from Madhur Jaffrey’s ” Far Eastern Cookery” .
A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
A north Indian dish from Madhur Jaffrey’s “A Taste of India”.
This is from “Madhur Jaffrey’s Cookbook”.
A Thai recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
