Steamed Eggs with Crispy Pork

For the meat & marinade:
4 ounces ground pork (110g, can substitute ground chicken or beef)
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 tablespoon ginger (minced)
1/4 teaspoon sugar
1/2 teaspoon cornstarch
For the egg mixture:
3 eggs
water (same volume as eggs)
vegetable or chicken stock (same volume as eggs)
salt (to taste)
1 teaspoon sesame oil

To cook the ground meat:
1 tablespoon vegetable oil
1 scallion (finely chopped)

Marinate the ground meat:

Combine the ground meat with all the marinade ingredients. Stir until the meat has absorbed any standing liquid. Marinate for 15-20 minutes while you prepare the egg mixture.

Make the egg mixture:

To make the egg mixture, crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Measure the same volume of water, and add it to the bowl. Do the same with the stock. Whisk the mixture all together along with 1 teaspoon sesame oil, and make sure everything’s well combined.

Steam the eggs:

Place a heat-proof shallow bowl in a steamer over high heat. Be sure any water in your steamer will not be able to bubble up and touch the bowl during the steaming process.

Once boiling, turn the heat down to a simmer. Then, pour the egg mixture into the heated bowl through a fine mesh strainer.
Cover the steamer, turn up the heat to high, and steam the eggs for 3 minutes. After 3 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Cook the meat during this time.

Brown the meat:

Heat a wok over high heat until it starts to smoke. Add 1 tablespoon oil. Brown the marinated meat over high heat until any liquid has cooked off and the bits of ground meat are crispy. Avoid stirring too much in order to give the meat a chance to brown and crisp.

Add in the chopped scallion, mix well and turn off the heat. Once the steamed eggs are done cooking, remove from the steamer, top with the cooked meat, and serve!

Khua Mee (Lao Dry-Fried Rice Noodles)

For the Omelet:

4 large eggs
1 tablespoon fish sauce
3 tablespoons canola oil

For the Noodles:
1 1/2 pounds dried medium-wide rice noodles
1/2 cup canola oil
1/2 cup granulated sugar
1/4 cup sliced shallots
2 tablespoons finely minced garlic
1/4 cup water
2 tablespoons oyster sauce
2 tablespoons Golden Mountain brand seasoning sauce
1/4 cup fish sauce
1 tablespoon sweet soy sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon MSG (optional)
2 cups mung bean sprouts
1 1/2 cups scallions, in 1-inch pieces

For Garnish

Sliced omelet
2 tablespoons fried shallots
1/2 cup chopped cilantro, stems included
1 cup mung bean sprouts
Prik phong (ground toasted chile) or Sriracha

Make the omelet: Crack the eggs into a small mixing bowl and add the fish sauce. Beat with a fork, as if making scrambled eggs. Add the oil to an 8-inch sauté pan over medium heat. When it’s warm, pour in the egg mixture and tilt the pan to ensure the egg covers the bottom. Continue to cook over gentle heat for about 3 minutes—you’ll notice the top of the omelet firming up. (If it starts to color, it means the pan is too hot; remove the pan from the heat.)

Once the top is firm, flip and cook over low heat for another minute. Slide the omelet out of the pan and onto a plate to cool. Slice into ¼-inch slivers and reserve for garnishing.

Make the noodles: Start by soaking the noodles in cold water according to the package directions—when done, they should be opaque white and firm yet flexible. Transfer to a colander and drain well.

Meanwhile, add the oil and sugar to a saucepan with a wide diameter and mix well; set over medium-high heat. As the oil gets hot, the sugar will caramelize. Cook until the caramel turns a deep amber. Once it has reached the desired color, turn off the heat, carefully add the shallots and garlic, and give it a stir with a spoon to sweat the aromatics—at this point, your kitchen should smell very good.

Sweat the aromatics for 1 minute, deglaze with the water and stir well. Add the seasonings (oyster sauce, seasoning sauce, fish sauce, sweet soy sauce, black pepper and MSG, if using) and mix well.

Return the saucepan to medium heat and bring to a simmer. Add the drained noodles and cook, stirring constantly with a pair of tongs. Move the noodles as if tossing a salad—they’ll wilt and slowly soak up the sauce. When the noodles have absorbed all the sauce and the pan is dry, with no residual sauce remaining, turn off the heat and fold in the bean sprouts and scallions, again like tossing a salad.

Transfer to a large serving bowl or platter. Scatter the top with the omelet slices, fried shallots and chopped cilantro, with a side of extra mung bean sprouts. Serve with prik phong or Sriracha.

Cambodian Lemongrass Chicken with Holy Basil (Cha Kreung Satch Moan)

For the Kreung:
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)
One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)
Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)
12 makrut lime leaves, preferably fresh, sliced very thinly crosswise
1 small shallot, peeled and sliced into thin rounds (25g once sliced)
5 medium cloves garlic, peeled (25g)
1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)
For the Stir-Fry:
1/2 cup (120ml) vegetable oil, divided
2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided
One 3-inch piece fermented mudfish (prahok) (35g), cut in half, divided (optional)
2 teaspoons (10ml) Asian fish sauce, divided
1/2 teaspoon granulated sugar, divided
1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided
1 cup holy basil leaves, very tightly packed (40g), divided
4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided
Kosher salt

For Serving:
Steamed white rice

For the Kreung: Using a large granite mortar and pestle, combine lemongrass, galangal, turmeric, and makrut lime leaves and grind to a smooth but slightly fibrous paste. These are the toughest, most fibrous ingredients in the paste, so it will take 5 to 10 minutes for the paste to form. Once the paste has formed, add shallot and garlic and pound again to smash them into the paste, another 3 to 5 minutes longer. Add basil to the mortar and pound until it is fully incorporated into the paste.

For the Stir-Fry: In a wok, heat 1/4 cup (60ml) vegetable oil over medium-low heat until shimmering. Add roughly half of the kreung to the wok, stirring and scraping constantly with a wooden spatula to prevent the mixture from sticking to the bottom of the pan and burning. At first, the paste will snap and pop as it begins to release moisture. Continue stirring until all visible moisture has cooked off and the paste has thickened and darkened slightly, 1 to 2 minutes.

Increase heat to high, then add half of the chicken to the wok, along with 1 piece of mudfish (if using) and cook, stirring, until chicken is coated in the kreung and has turned white on the surface, 2 to 3 minutes.

Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok (some may still adhere). Stir in half the basil. Once basil has wilted, reduce heat to low and add half of jalapeño slices, cooking until warmed through but still crisp. Season with salt to taste.

Scrape contents of wok into a serving bowl and discard fermented fish. Rinse and dry wok, then repeat with remaining oil, kreung, chicken, and other ingredients.

Serve stir-fry right away, passing steamed white rice at the table.

Chicken with Garlic, Chilies, and Peanuts

2 tablespoons soy sauce, divided
4 5- to 6-ounce chicken breast cutlets, pounded to an even 1/4-inch thickness
Ground black pepper
3 tablespoons peanut oil, divided
4 medium garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
4 scallions, thinly sliced, white and green parts reserved separately
1/2 cup dry sherry
1/3 cup unsalted roasted peanuts, roughly chopped
2 tablespoons salted butter, cut into 2 pieces

In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering.

Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter and tent with foil to keep warm.

Allow the pan to cool for a couple minutes, then add the remaining 1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites. Cook over medium, stirring, until the mixture is fragrant, about 30 seconds.

Off heat, add the sherry, the remaining 1 tablespoon soy sauce, half the peanuts and any accumulated juices from the chicken.

Return to medium and cook, scraping up any browned bits, until the sauce is slightly thickened, about 1 minute. Off heat, add the butter and stir until fully incorporated. Pour the sauce over the chicken, then sprinkle with scallion greens and the remaining peanuts.

Tomato-Poached Fish With Chile Oil and Herbs

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
1/2 cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Heat olive oil in a large skillet (use one with a lid) over medium-high heat.

Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so.

Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls).

Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic.

Top with cilantro and mint, and serve with limes for squeezing over the top.

Serve with tortillas, toast or rice, if you like.

Salpicón Taco

3 medium plum tomatoes, diced
3 medium radishes, finely diced
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and diced cucumber
2 teaspoons fine sea salt, plus more to taste
2 medium habanero chiles, halved
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 pound 3/4-inch-cubed cooked skirt steak, flank steak, or pork shoulder
2 tablespoons chopped fresh cilantro
1 medium avocado, diced
8 (6-inch) white corn tortillas, warmed

Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice. Stir in meat and cilantro. Gently fold in avocado. Add salt to taste. Serve with corn tortillas.

Xinjiang Big Plate Chicken (Da Pan Ji)

Marinade
1 tablespoon Chinese light soy sauce
1 teaspoon Shaoxing wine
1 teaspoon sesame oil
1 teaspoon cornstarch

Other ingredients
4-5 chicken thighs, preferably bone-in, cut in large bite-size pieces (cut with a meat cleaver or have butcher do so)
3 tablespoons Chinese light soy sauce
1 1/2 tablespoons Pixian chili bean paste (doubanjiang)
2 teaspoons Chinese dark soy sauce
2 teaspoons Shaoxing wine
5 garlic cloves, roughly chopped
6 slices of ginger
3 scallions, sliced thinly on the diagonal
6 whole dried Chinese chilies
1 tablespoon Sichuan peppercorns
2 teaspoons cumin
4 star anise
3-inch piece cassia bark or 1 cinnamon stick
1 pound white potatoes, roughly chopped into 1-1 1/2 inch pieces
1 green bell pepper, roughly chopped into 1-inch pieces
1 red bell pepper, roughly chopped into 1-inch pieces
8 to 12 ounces fresh or dried wheat noodles (wide is traditional)

Marinate chicken pieces for 20 minutes in marinade ingredients: soy sauce, Shaoxing wine, sesame oil and cornstarch.

In a separate small bowl mix sauce ingredients: 3 tablespoons light soy sauce, Pixian doubanjiang, dark soy sauce and Shaoxing wine.

Heat wok over medium flame and add 3 tablespoons oil. Add garlic, ginger, scallion whites, dried chilies, Sichuan peppercorns, cumin, star anise and cassia and stir around until mixture becomes fragrant, for about 2 minutes, making sure that it doesn’t burn.

Turn heat up to high and add marinated chicken. Stir-fry until chicken is partially cooked and starting to take on some color, making sure not to burn the spices.

Make a well in the center of the wok, add the sauce mixture and cook briefly. Add 3 cups water, mix well and bring to a boil. Reduce heat to medium-low, cover wok and simmer for 10 minutes for bone-in chicken (5 minutes if using boneless).

Add potatoes to the wok and return to a boil. Lower heat, cover wok and simmer 5 minutes. Taste, and add salt if needed. Add bell peppers, cover wok and simmer an additional 5 minutes.

Meanwhile, bring a large pot of water to boil and cook noodles according to package directions, aiming to have them done just as the stew is done.

If you would like a thicker consistency to the stew, mash a few of the potatoes with a fork. Just make sure to retain enough sauce for the noodles!

Transfer hot noodles to a large wide plate or bowl and cover with the chicken stew. Garnish with scallion greens and serve immediately.

Sesame Noodles

1/2 cup peanut butter, smooth or chunky
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp chopped, fresh ginger
1 garlic clove, minced
2 Tbsp red wine vinegar
1 – 2 Tbsp Asian sesame oil
2 tsp Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
1 tsp dried hot red pepper flakes
3/4 lb spaghetti
3/4 lb asparagus, trimmed and cut into 2” pieces
3 scallions, chopped
2 Tbsp sesame seeds

Put the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and maple syrup in a blender and pulse until blended.

Boil a pot of water and cook the spaghetti until just al dente. Drain, and run under cold water to stop the cooking then combine with the sesame sauce.

In a smaller pot, blanche the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water. Drain and add to pasta.

To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds. Serve extra soy sauce on the side to taste.

*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002

Pork Chops with Caramelized Onions & Smoked Maple

Vegetable oil
2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper

In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.

When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.

For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.

Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.

Crispy Tofu and Asparagus with Green Curry and Makrut Lime-leaf Maple

1 pkg firm tofu, drained, cut into 1 dice
Oil for sautéing
1/3 cup cornstarch
1 large bunch asparagus, cleaned and trimmed
2 Tbsp green curry
2 Tbsp soy sauce
2 – 3 tsp Makrut Lime-leaf Infused Maple Syrup
1/2 cup vegetable or chicken broth
1 Tbsp chopped roasted peanuts

Preheat the oven to 375. Gently toss the tofu with the cornstarch to coat and spread it on an oiled sheet pan. Put in the oven to roast for approximately 20 minutes or until brown and crispy. Remove from the oven and set aside.

In a large sauté pan, put the asparagus in the pan with a few tablespoons of water, turn the heat to high and close with a lid. Steam the asparagus for a few minutes until tender then remove.

Add the green curry, soy sauce, Makrut maple and broth to the pan and bring to a boil. Cook until the sauce thickens, about 3 minutes. Add the tofu and and asparagus and toss the ingredients with the sauce to coat and reheat. Place all the ingredients on a plate making sure to get all the sauce from the pan, then sprinkle on the chopped peanuts. Serve with rice.

Shrimp and Dragon Fruit Salad (with Variations)

1 dragon fruit, any varieties will work
8 Large shrimp unpeeled, deveined
3 cups Spring salad mix

Sesame plum dressing:
3 Tbsp plum sauce
2 tsp apple cider vinegar or rice vinegar
1 Tbsp honey
1 tsp water
Fresh herbs and aromatics:
Small bunch of fresh cilantro leaves roughly chopped
1/4 red onions peeled and thinly sliced

Toppings:
1 Tbsp sesame seeds
1/4 cup roasted peanuts

Cut the dragon fruit in half and then peel the skin off and cut the flesh into large cubes. Set aside and let them chill in the refrigerator while you prepare other things.

Prepare the dressing by mixing all the ingredients in a bowl and set aside.

Steam the shrimp with the shells on, on high heat for 2 minutes or until they are cooked through.

Peel off the skin after they have cooled down a little bit. Steaming the shrimp with the shells on is to prevent the shrimp from curling. It’s really just for presentation and makes the shrimp looks bigger.

Assembling the salad:
Place the salad greens in a large mixing bowl.

Add sliced red onions.

Add freshly chopped cilantro leaves.

Add the cooked shrimp.

Add dragon fruit pieces.

Pour on the dressing when you are ready to serve the salad

Sprinkle on some sesame seeds.

Add some roasted peanuts.

Give the salad a gentle toss to mix everything.

Serve immediately.

Notes: This salad is highly customizable. You can change up the dressing, the toppings, the type of greens and veggies you want on the salad, the protein. Here are some suggestions:

Protein: Leftover chicken meat, pan-fried tofu, tempeh, chickpeas, seared scallop, seared ahi tuna.
Topping: Avocado cubes, tortilla strips, crispy chow mein noodle strips, wonton strips.
Dressing: Any vinaigrette dressing, sweet balsamic vinegar.

Coconut Prawn Curry

10-12 King prawns (shelled and deveined)
1/2 tsp turmeric powder
Pinch of salt
2 tbsp vegetable oil
8-10 curry leaves
350 mls coconut milk
50 mls water
1 tsp tamarind paste
Salt to taste
1 tbsp chopped coriander for garnish

for the paste:
100 gms coriander leaves
6 cloves of garlic
1 inch piece of ginger
1 green birds eye
Juice of one lime

Peel and devein the prawns leaving the tails on. Sprinkle a pinch of salt and turmeric powder on the prawns. Mix well and set aside while you make the paste.

Mix all the ingredients for the paste in a mini processor and add a couple of tablespoons of water to form a smooth paste consistency. Spread a couple of teaspoons of the paste over the prawns and set aside.

Heat oil in a sauce pan add the curry leaves and sauté until they crackle. Add the remaining paste and fry on medium heat for 2 minutes. Add the prawns fry for 1 minute until they just start to take on a pink hue.

Pour in the coconut milk and simmer for 5 minutes and add the water. Stir in the tamarind paste if using. Simmer for a further 4-5 minutes until the prawns are cooked.

Season to taste and garnish with chopped coriander. Serve warm with chapattis or steamed rice.

Marathi Kolambi Masala (Shrimp with Coconut Sauce and Curry Leaves)

350 gm large prawns shelled and deveined
1 tsp turmeric powder
Pinch of salt
2 tbsp vegetable oil
10 curry leaves
1 medium white onion finely chopped
2 medium tomatoes finely chopped
1 tsp kashmiri chilli powder (or mild paprika; add a little less if you prefer)
1 tbsp malt vinegar
Pinch of sugar
50 mls coconut milk
Fresh coriander for garnish

for the spice powder:
4 dried red chillies (mild variety)
1 tsp cumin seeds
1 inch cinnamon stick
4 cloves
1 star anise
1 tbsp coriander seeds
4 green cardamom (seeds only)
2 black cardamom (seeds only)

for the paste:
1 tbsp vegetable oil
1 small onion finely sliced
100 gms fresh grated coconut (available in asian stores)

Place the prawns in a bowl with the turmeric and salt. Mix well and set aside while you make the spice powder and paste.

Heat a small frying pan and roast all the spice powder ingredients for 7-10 mins on a low heat. Stir every few minutes until they start to release their aroma and change colour. Cool and grind to a fine powder in a coffee/ spice grinder.

For the paste heat the tablespoon of oil in a frying pan. Fry the sliced onion on medium heat for 7-10 minutes. As it starts to turn light brown add the grated coconut. Fry for 12-15 minutes stirring frequently. The coconut will start to change colour to a light brown as well. Turn the heat off. Cool the mix and add to a blender with some water to make a smooth paste. Set aside.

To make the curry; heat the oil in a heavy bottom sauce pan. Add half the curry leaves letting them splutter for a few seconds. Add the onions and fry on a medium heat for 7-10 minutes. Now add the chopped tomatoes and cook for 5 minutes; they will begin to soften. At this stage add the coconut paste and fry for 3-4 minutes it will start to leave oil from the sides of the pan. Add 2 tbsp of spiced powder along with the chilli powder and stir well frying for a couple of minutes.

Now tip in the prawns and cook and simmer for 2-3 minutes until they start to turn opaque and just cooked through. Add the vinegar, sugar and check for seasoning. Also add the coconut milk and the remaining curry leaves. Simmer for a further minute. Turn the heat off garnish with fresh coriander & lemon juice. Serve with a choice of Indian bread or steamed rice.

Chingri Macher Malai (Bengali Shrimp Curry)

12-15 large prawns shelled and deveined with the tails left on
1/2 tsp turmeric powder
Pinch of salt
4 tbsp mustard oil or vegetable oil
4 green cardamom pods
3 cloves
2 bay leaves
1 small onion roughly chopped
1 inch piece of ginger roughly chopped
2 cloves of garlic roughly chopped
2 green chillies
50 gms freshly grated coconut
1/4 tsp kashmiri chilli powder
100 mls coconut milk
100 mls water
1/2 tsp sugar
Salt to taste
Coriander roughly chopped for garnish

Add the prawns to a bowl and mix in the turmeric and salt well. Set aside while you get the curry ready. In a blender add the onion, ginger, garlic, green chillies and grated coconut. Add a splash of water and blend to a smooth thick paste. Set the paste aside

In a frying pan add 2 tbsp of the oil and fry the prawns for a minute on each side. They will start to colour but don’t cook them all the way through. Drain on kitchen paper and set aside.

In a heavy bottomed sauce pan heat the remaining oil add the green cardamom, cloves and bay leaves; fry for 30 seconds. Now tip in the onion paste and fry on a medium heat for 5-7 mins stirring frequently making sure it doesn’t stick to the bottom of the pan. Add the chilli powder, sugar and salt. Stir for a further minute; add the coconut milk and water. Bring to a boil and simmer on a low heat. Add the prawns, simmer for 5 minutes. Garnish with fresh coriander and serve warm with boiled rice.

Goan Prawn Caldinho (Shrimp with Ginger and Coconut Milk

400 gms raw king prawns deveined with tails on
1 tsp turmeric powder
1 tbsp Goan vinegar or white wine vinegar
Pinch of salt
1 tbsp vegetable oil
1 medium onion finely chopped
1 medium tomato finely chopped
3 cloves garlic pounded to a paste
1 inch piece of ginger pounded to a paste
400 mLs coconut milk
80 mls water
1 tbsp tamarind paste
2 slit green chillies (deseeded if you prefer it mild)
Pinch of sugar
1 tbsp chopped coriander leaves for garnish

For the powdered spices:
1 tsp cumin seeds
10 peppercorns
1 tbsp coriander seeds

In a bowl add the prawns and sprinkle over turmeric powder, vinegar and salt. Mix and set aside for 15-20 mins while you get the curry ready. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.

Heat the oil in a heavy based sauce pan and add the onions and fry for 5-7 mins on a medium until they start to change colour to a light brown. Add the chopped tomato and fry for 3-4 mins. As they begin to soften add the garlic and ginger paste and fry for a further minute.

Now add the powdered spices and mix it all together. Fry for 2 minutes and add the marinated prawns. Stir coating them in the spiced sauce for a few seconds now add the coconut milk, water and tamarind paste.

Bring to a simmer cooking the prawns until they turn pink for no more than 3-4 minutes. Add the green chillies and sugar. Garnish with coriander leaves and check seasoning. Serve with steamed basmati rice or some pav bread and a fresh zingy salad.

Kashmiri Dum Aloo (Potatoes in Fennel and Tomato Gravy)

60 gms cashew nuts
18-20 small new potatoes peeled
3 tbsp vegetable oil
1 medium white onion finely chopped
3 cloves of garlic finely chopped
1 inch piece of ginger finely chopped
200 gms greek yoghurt lightly whisked
1 1/2 tsp kashmiri chilli powder (or mild paprika)
1 tsp fennel powder
1/2 tsp cumin powder
2 tbsp tomato puree
150 mls water
1/2 tsp ground cardamom powder
Salt to taste
1 tsp crushed dried fenugreek leaves (optional)
1 tbsp coriander leaves for garnish
Slivers of ginger for garnish

Soak the cashew nuts in warm water for 20 mins. Prick the new potatoes with a fork lightly (this helps them cook all the way through). Heat 1 tbsp of vegetable oil in a wok or kadhai. Add the potatoes and fry for 3-4 minutes until they turn crisp and golden brown. Drain on kitchen paper & set aside.

Whisk the yoghurt and mix in the chilli powder, fennel powder and cumin powder. Stir the spiced yoghurt and set aside.

Drain most of the water from the cashew nuts; blend the cashew nuts to a fine puree. Set aside.

Heat the remaining oil in the kadhai. Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yoghurt. Stir well for a minute and add the cashew nut paste. Stir for 2-3 mins. Tip in the tomato puree and stir for a further 2 minutes.

As the curry starts to leave oil from the sides of the pan add the fried potatoes, water and salt. Bring to a boil and simmer for 10-15 mins stirring ever so often until the potatoes have soaked in the flavours and cooked all the way through. Add the cardamom powder, crushed methi/fenugreek leaves if using, fresh coriander and ginger. Stir and serve warm with soft naans and some fresh salad.

Malabar Vegetable Ishtu (South Indian Vegetable Curry)

3 tbsp vegetable oil
6 cloves
4 cm cinnamon stick
1 large white onion thinly sliced
1 green chilli slit lengthwise
2 inches ginger finely chopped
12 curry leaves
Pinch of turmeric powder
1 medium tomato finely chopped
150 gms carrot diced into cubes
150 gms green beans cut into three
200 gms cauliflower cut into small florets
200 mls water
250 mls coconut milk
1/2 tsp coarsely ground black pepper
Salt to taste
Coriander for garnish

Heat oil in a heavy bottom large sauce pan on medium heat. Add the cloves and cinnamon and fry for 3-5 seconds. Add the onions and fry for 8-9 minutes as they begin to soften. Now add the green chilli, ginger, half the curry leaves and turmeric powder. Stir well and fry for 40 seconds to mix the spices well. Add the chopped tomatoes and fry for 2 minutes as it begins to soften. Followed by the carrots and green beans. Stir well and fry for 2-3 minutes.

At this stage add the cauliflower and fry for a further minute. Now add the water and season to taste. Simmer on a low heat with the lid on for 8-9 minutes until the vegetable have cooked. Add the coconut milk and simmer for a further 2 minutes. Now add the black pepper and remaining curry leaves. Serve warm garnished with coriander along with rice or bread of your choice.

Punjabi Aloo ki Sabzi (Potato Curry)

500 gms boiled potatoes cut into cubes
3 tbsp vegetable oil
Pinch of asafoetida
1 green chilli slit lengthwise (add an extra one if you prefer a spicy curry)
1 1/2 inch ginger finely grated
3 medium tomatoes finely chopped
1 tbsp tomato puree
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp mild chilli powder
Pinch of sugar
Salt to taste
250mls water
Fresh coriander for garnish

In a dry frying add the cumin seeds and roast on a low flame for 2-3 minutes. The seeds will begin to change colour slightly and release their aroma. Turn the heat off and cool the cumin seeds. Now crush them to a coarse powder in a pestle and mortar or coffee grinder and set aside.

In a heavy bottom sauce pan heat the oil on a medium flame. Add the asafoetida and chilli, cooking for a couple of seconds. Now add the grated ginger and stir well making sure it doesn’t stick to the pan. Fry for 2-3 seconds and add the chopped tomatoes.

Fry the tomatoes on a medium heat for 5-6 minutes, they will start to go mushy and soften. At this stage add the tomato puree and stir well for a further minute. Turn the heat low and add the boiled cubed potatoes, stir well coating the potatoes in the tomato gravy. Add the cumin powder, coriander powder and chilli powder along with the sugar and salt. Stir well and add the water. Bring to a boil and simmer on a low heat with the lid on for 3-4 minutes stirring halfway through. Add a little more water if its too thick although your looking for a slightly thicker gravy rather than a watered down consistency.

Garnish with coriander and serve with puris or chapattis and some onion salad.

Gobi Matar ki Sabzi (Cauliflower with Peas)

360 gms cauliflower cut in florets
1 tbsp vegetable oil
1/2-tsp turmeric powder

For the sabzi:
3 tbsp vegetable oil
110 gms white onion coarsely grated
5 cloves of garlic ground to a paste
2 inch ginger pounded to a paste
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild chilli powder)
250 gms passata
2 tbsp tomato puree
85 gms frozen green peas
Salt to taste
1 tsp garam masala powder
1 tbsp finely chopped coriander

Preheat the oven to 200c. Line a baking tray with foil. Add the cauliflower to a bowl. Mix the oil with the turmeric powder and coat the cauliflower. Tip the cauliflower over the baking tray and bake for 15 minutes

In the mean while start cooking the sabzi. In a heavy bottom saucepan heat the oil on a medium flame. Add the onions. Fry for 10 minutes. As they begin to change colour and soften. Add the garlic and ginger paste stir well and cook for 1 minute.

Now add the turmeric powder and chilli powder. Fry the paste and add the passata along with the tomato puree. Cook for 7-8 minutes as the oil begins to separate from the sides.

Turn the heat to low setting, season to taste. Add the baked cauliflower along with the frozen green peas. Stir well coating the pieces in the tomato gravy. Cover and simmer for 2 minutes.

Turn the heat off and add the garam masala along with fresh coriander. Serve with rotis and raita.

Bengali Dimer Dalna (Potato and Egg Curry)

6 boiled eggs shelled
200 gms potato boiled, peeled and cut to chunks
5 tbsp mustard or vegetable oil
2 dried kashmiri chillies
1 inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
180 gms white onion blended to a paste
2 inch ginger roughly chopped
3 garlic cloves roughly chopped
150 gms tomato finely chopped
1 tbsp tomato puree
1 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild paprika)
1 tbsp coriander powder
1 tsp sugar
Salt to taste
300 mls water
Handful of coriander to garnish

Add the ginger and garlic to a blender with a splash of water and blend to a smooth fine paste. Set aside.

Heat 2 tbsps of oil over a medium heat in a frying pan. Add ½ tsp turmeric powder and cook for a couple of seconds followed by the boiled eggs. As the eggs fry the skin will crisp up slightly so shake the pan and until then for 2-3 minutes. Turn the heat off and set aside until you make the curry.

Heat the remaining oil in a heavy bottom medium sauce pan. Add the dried chilli, cinnamon, bay leaf and cumin seeds frying for a few seconds.

Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequently.