My recent trip to Sri Lanka was filled with food, people, culture, and lots of fun. And I snuck in a round of shopping for local ingredients too. I ate string hoppers, egg hoppers, crab, fish, prawn, lobster, watalapan, kiribath and so much more! I remember downing passion fruits like they were tequila shots.
Disclaimer: This one’s heavily inspired by Archana Pidathala’s marinated potato curry from the book Five Morsels of Love. I’ve tweaked it and turned it into an egg curry. A golden one at that.
Prawn Masala with Ground Prawn Heads
Prawn masala sounds familiar and comforting. The ground prawn heads sounds off? It shouldn’t. All these years of watching Masterchef Australia had to come in handy some time. I know of many Indian recipes where the entire prawn is used in curries or even fried. But only in Masterchef did I see contestants use the heads of prawns and shells of crustaceans to make bases for sauces, soups and oils. I used this trick to give my prawn masala a big prawn punch.
Stuffed Brinjal in Peanut Coconut Curry
Stuffed Brinjal in Peanut Coconut Curry sounds like it’s very similar to bagara baingan. It is very similar. Although, I stuffed the little brinjals with a dried coconut mixture, shallow fried it and then simmered in a peanut and coconut base sauce. I definitely winged this one and put up a picture on my Instagram stories. Turns out quite a few of you love your baingans and asked me for a the recipe. So, without giving you all some spiel about how lightening and inspiration struck me when I saw some peanuts in my kitchen, I’ll just tell you how I made it.
Noodle Bowl Recipe Collection
Gotta love a bowl of noodles. What’s better? A bowl of noodles with broth and accompaniments like eggs, fried things, fresh things, and more delicious things. I’ve never had an ‘authentic’ bowl of ramen. I’d love to travel to Japan just for it but my bank account is crying and laughing at me in a corner. Till then, I’ll binge watch ramen videos on YouTube and make humble versions of the same in my kitchen. They’re not all that bad and that’s good enough for me. I have low standards, y’all.
Khao Suey with Dried Prawns Recipe
I have a Khao Suey recipe already on the blog but I had to do another one. And this Khao Suey with dried prawns turned out absolutely delicious! Usually you’d see a khao suey with a ton of toppings like fried onions, fried garlic, coriander, spring onions, peanuts and what not. But I had a revelation. Since there was the dried prawns and fried garlic, I kept the onions raw. It added a much needed fresh crunch to the bowl of hot coconut broth and noodles. I now prefer my khao suey without the fried onions.
Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Chettinad Chicken Curry Recipe
Chettinad chicken curry is something we’d order at restaurants and rarely cook at home. In fact, I don’t think my mum has ever cooked it back in the day. I discovered it myself in Chettinad style restaurants in Bangalore. I think it was Anjappar. Ever since I’ve seen it being made on many Indian cooking shows by several chefs and home cooks. This style of curry is right up my alley because I love roasting whole spices and grinding it with coconut to make a base for the curry. Just like we do in Mangalorean style of cooking.
Chicken Poached in Tea and Coconut Broth
This sounds like a lot of work, doesn’t it? But it isn’t. This chicken poached in tea and coconut broth started off as a disaster but I salvaged it. It was originally supposed to be a tea smoked chicken dish but the smoking bit didn’t go as planned. So I used the tea in the broth that the chicken was poached in. This tea from Ausum is perfect for a broth like this since it is a blend of lemongrass, ginger, spearmint, Darjeeling green tea, and others. It complimented the lemongrass flavoured coconut broth. Ausum sent me some of their blends and as much as I like drinking the tea as it is, particularly in this weather, I figured I’d work some into a recipe like this.
Creamy Cashew Chicken Curry
I forgot that I ran out of red chillies. As I rummaged through my pantry with creaky doors and my fridge, whose freezer door I must get fixed, I didn’t find much that would excite me. But the optimist that I was, I found this half-full packet of cashew nuts. And in a corner of the fridge, there was this small bowl of grated coconut and a couple of spoons of leftover coconut milk in its little carton. About a fourth of a cup. That was enough for me to hustle up a Sunday chicken curry. This time it was going to be a creamy cashew chicken curry.