Dal- Lentils

Dal is a basic staple in India and salvation for many. Decades ago it was usually served to arable farm hand for early morning breakfast before they went to tend to fields and livestock.It was simple breakfast meal served mostly with rice. To this day, as Bengali tradition has, a meal starts with dal bhat…

Simple Prawn Curry

There isn’t much more to say about this dish!Prawns are what I order when eating out! It has always been my top choice, only toppled by a keema so long as I know where the meat is sourced from and what protein it really is! A prawn dish is a winner for me. I love…

Avocado and Prawn wrap/pitta/toast.

Ingredients:100g pink cooked prawns.2 ripe avocados flesh scooped out and mashed slightly. I like it chunky.3 spring onions choppedZest of 1 lemonJuice of half lemon2 green chillies finely choppedPinch of saltPinch of chilli powder. Mix the above ingredients together with the avocado…stir in pink prawns drizzle with olive oil.Arrange the avocado/prawns on pitta or wrap.Drizzle…

Lamb Raan

I don’t measure, but use sharp thin knife and make deep cuts you can get a finger in all over. For the marinade: 2 inch piece ginger.6 garlic cloves.3 or 4 green chillies.Small bunch of fresh coriander. 1 small onion.Blitz all the above in a food processor. Add to that: 1 tsp of chilli powder,…

Chicken Momo’s

My youngest daughter loves Momo’s. She can eat them all. She will buy them every chance but she always says ‘mum they’re not as good as yours’. When we have them at home, she will eagerly help out, then take them out of the steamer, put one on the dish and pop one in her…

Fish with potatoes and hyacinth beans

Macher jhol, aka fish jhol is one of the most common curries cooked by Bengali’s with an array of vegetables. There are many techniques and recipes each family has. This is one of the ways I make mine. Hyacinth beans are really delicious. They have a lovely earthy taste and beautiful fragrance when cooked. More…

Chicken with skin on the bone

Back in the seventies you picked your own chicken from the back of old asian shops. They would slaughter it, pop it in a bag and off you came home. I used to watch my dad/brothers pluck the chicken feathers, singe the skin and it would cooked. There is no better taste than cooking a…

Keski shutki bhaja

I have lots of special and fond memories of this keski shutki bhaj, most with my late mum. Whenever we would get back late from travelling/outdoors and we would ponder what to cook or eat on the odd days we didn’t get fastfood, my mum would say just make some keski shutki! It stunk the…

Mangalore Fish Curry

The heat comes from red dried chillies. I am going to use more… about 25. This quantity will make mild. Kashmiri is more for colour. You can use our Bengali shathlayed fish (flash fried in turmeric, chilli powder and salt) or white fish, telapia, king fish or prawns. Marinade your fish in half tsp of…