This is from “Madhur Jaffrey’s Cookbook”.
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 is from ” The Rangoon Sisters” by Amy Chung and Emily Chung.
This is from ” Jamie’s Italy” by Jamie Oliver and can be served hot or cold. Its nice with a rocket salad and some bread.
A really easy and refreshing starter from Alan Davidson’s “Seafood of South East Asia”.
Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
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.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
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”.
An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and 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 recipe from Diana Henry.