This is something I invented…its a prawns dish:

Ingredients:

5 cloves of Fresh Garlic
Large piece of Fresh Ginger
Piece of Fennel (when and if you have)
Strip of Celery (when and if you have)
Fresh Spring Onions

Thinly Chop all the above and fry gently in olive oil…

Add a pinch of sea salt.

Ground Cayanne Pepper (not too much but it depends on how hot you would like…I used a teaspoon size…)

Clean prawns (I generally cut the back and take out that string of something I am not sure what is is but dont’t look too healthy to me…)

When the onions, etc are fried for about 10 to 15 minutes, add prawns and cover cook for about 7 to 10 minutes. (You could also add the cayanne pepper at this stage…)

As you add the prawns, add also the peel and juice of a small lemon. This gives an excellent tang..

Serve with Basmati rice, which takes 20 minutes and you can parallel cook.

Great meal…I will take some photos next time…

I also did this with Lulas (squid) and it was great…

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It’s been a long time coming but I finally got there…thanks to a “little help from my friend” Francis Doody at Joomla!Lisbon…

Long in the making, I initially registered the domain www.theworldofcurry.com way back in 2005, technology finally made it possible to fulfill the dream.

The idea is for people to post their recipe and tips on how they make their favourite curry. And of course there will be information on the kind of spices used around the world, health issues related to the various spices, how to make roti, channa and so much more.

Its a fun site so don’t be shy…join in…

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Some of the best recipes seems to come from experimenting with the things you actually have available than trying to follow an established formula. This soup came from just this. I wasn’t feeling too well recently, not really feeling like eating and certainly not cooking. I looked around the kitchen to see what was available. I found: a courgette, some carrots, a leak and a sweat potato.

I pealed all, chopped into small pieces, boiled water, added a pinch of salt, put them all together and it turned out to be just what my system needed. The proportions I use are:
1 Courgette (aka Zucchini)
6 Carrots Medium size
1 Leak
1 Sweat potato

Pinch of Salt…you can always add but you can’t take away.

Add all the vegetables to a pot and cover with water. Once you have brought the water to boiled, you can cook for between 20 to 30 minutes on a lower fire.

I like my soup with chunks of vegetables, although you may want to zip through a machine.

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The Perfect Breakfast ….. if you happen to like a proper breakfast….. 

1        Onion

1        Tomato

4        Fresh Eggs

Cheese (Friends of mine have since tried Mascarpone, yogurt, Ricotta…..)

Fresh Herbs – I particularly like Mint and Thyme, but you could consider Parsley, etc..

Olive Oil

(more…)

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This recipe was given to me by a very close friend, Yussuff. If you get this right, you will be cooking one mean curry…..

INGREDIENTS:

1 Whole onion chopped into small pieces i.e. not too small.

3 Cloves of Garlic chopped into small pieces

10 kg Chicken: Use free range chicken chopped into KFC size pieces. We always take the skin off the chicken as this is the part with most fat.

4 Heaped spoons of Curry powder: This is a bit intuitive and you need to be careful with this. The curry powder is what will give the curry the taste.

Yussuff used 4 very heaped soupspoons of Lalah’s curry powder. You may not get this brand of curry powder where you are or you may prefer to mix your own spices. Just make sure that you have sufficient powder.

(more…)

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