Returning to the Little Indian Cookbook mentioned previously I include here a few more recipes worth a second look.
Spices are used in many different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee (clarified butter) or vegetable oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first.
Curry is not a spice, but a term used by Western people and refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a sauce base.
An old favourite of the wedding buffet, the public bar on a Saturday night or the takeaway after a night out with the lads.
Very much an ‘anglicised’ dish, properly made it is well worth a try.
Dhansak on the other hand is a fairly unusual lentil and gram curry garnished with carrot, aubergine and potato.
Use either chicken or king prawns for a traditional Parsi (Persian) dish.
More to follow
