Kedgeree, a favourite festive brunch recipe in my family, dates back to Victorian England, when it would have been part of the often elaborate breakfast spreads of the upper classes. A dish of rice with smoked fish and boiled eggs,…
Chicken Chitarnee, an Indian Jewish Curry, is a favourite with my family. It is an onion and tomato based curry that is spiced up with the use of a very few Indian spices and lots of lemon juice and vinegar.…
Fresh coconut milk is always best but many of us outside of Asia, unfortunately, do not have this luxury. As with any ingredient, get the best that you can afford, the same goes for coconut milk. Get the one that…
Quick and easy Pineapple Chutney recipe, perfect as a condiment with many Indian, Malay and Middle Eastern dishes. I also love using this chutney as a topping for canapés. If you can’t get hold of fresh pineapples, you can always…
Maldive fish is the Sri Lankan equivalent of South East Asia’s dried shrimp, dried anchovies and shrimp paste and the Japanese Katsuobushi. It has a concentrated aroma and flavour of the sea, much like dried shrimp but leaning more towards that…
Mulligatawny Soup recipe, hot and sour, it dates back to the days of the British Raj, and is the perfect cold weather soup; light, yet remarkably hearty. Anglo Indian Recipe Mulligatawny Soup dates back to the days of the British…