Mishmar’s Goan Fish Curry

While I’ve been here in the Majorda region of Goa, I’ve been spending an awful lot of time eating the food served at a beach hut called Mishmar’s. Absolutely everything I’ve tried has been delicious, but nothing more than their Goan Fish Curry.

…Finally, after days of asking, I’ve bullied the recipe out of them!

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Ingredients

(For one)

  • 50g of coconut flakes
  • One or two green chillis (or more! Or less… It’s to your taste)
  • A teaspoon of red chilli powder
  • A teaspoon and a bit of dried coriander
  • 400g of chopped tomatoes
  • One onion, chopped
  • Two teaspoon of crushed ginger
  • One cardamom
  • A good slab of King Fish (or whatever fish you prefer)

1. Pop the coconut, green chillis, red chilli powder, crushed coriander and chopped tomatoes in a blender, and blend into a paste.

2. In a sauce pan, brown the onion and ginger together with a little oil. Then add the cardamom and your prepared paste, and stir together on a high heat for 5 minutes, then reduce the heat.

3. In a large frying pan, gently cook your fish. Then increase the heat and through in your sauce from the sauce pan. Toss together for a few minutes.

4. Boom, you’ve done it.

Spicy Rhododendron Chutney

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After learning of an edible flower indigenous to the Himachal region of India that blooms only from January to March, I couldn’t resist taking a bag-load back to my Palampur hostel, and trying my luck at being shown a local spicy chutney recipe made from this flower. This suggestion was welcomed with great enthusiasm, all the team were very excited that their dinner would have the special chutney alongside it, and were keen to show me the ropes!

This is not something that can be bought in shops anywhere, not even hear. It is made in Himachal homes and no where else, so I feel incredibly lucky to have had the opportunity, not only to try it, but also to make it! Here’s how it’s done…

Ingredients

  • A good bunch of Rhododendron flowers
  • 4 cloves of raw garlic, peeled
  • 4 raw green chilllis
  • A pinch and a bit of fresh corriander
  • A teaspoon of chilli powder
  • Half a teaspoon of salt
  • One  lemon
  • A tablespoon of water

Go eat flowers.

1. Remove the petals from the flowers and place them to one side

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2. Place the coriander and chillis into a blender and blitz into a paste

3.. Add the garlic and chilli powder. Blitz.

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4.. Add the flowers, salt and water. Blitz.

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5.. Finally the juice of one lemon. Blitz.

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Mmmmm

 This was really delicious. I’ve never tasted anything even remotely like it, which is exciting as I can’t remember the last time a flavour felt this new to me, but also gutting as it was so tasty but replicating it will never be possible! I’ve thought and thought, and the closest thing I can put the flavour of these petals to is a combination of grapefruit and plumb, but richer and not as sharp. Combine that with a chilli kick and a garlicky cuddle, and you have a taste sensation! IF you are ever in the Himacha region of India over January/March, you must force the opportunity to try this spicy chutney! It’s zinglicious!

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With due thanks to Sunil in Palampur, for showing me how it’s done and making my taste buds so very very happy!

Cooking with Auntie and Pria: Masala Tea

I was eased in gently with my impromptu cooking lessons in Jaipur, first being taught how to make masala tea. Now, keeping in mind I was taught to do this in a volunteer’s hostel, this is a recipe to make 30 cups! So if you follow it, do cut things down assuming you’re making tea for less!

Ingredients

  • 1.5 litres of milk
  • 1.5 litres of water
  • A good thick inch of ginger
  • 8 table spoons of sugar
  • 3 cardamons
  • A pinch of cloves
  • A dash of black pepper
  • 5 tablespoons of black tea leaves

1. Smash up your ginger good and proper

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2. Set this to one side, and in a large saucepan put your milk and water. Bring to a boil.

3. Once at a boiling temperature, keeps stirring and add the entirety of your ingredients

4. Reduce the heat and simmer for 10 – 15 minutes

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5. Return to a boiling temperature. As soon as the milk reaches this temperature, remove from the heat.

6. Using a colander, strain your tea through into a serving pot, leaving behind and lumps and bumps

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7. Serve and enjoy!

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T’is the Season!

It’s the first week of December, and in my world that means only one thing…

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TUACA PIE!

This recipe, inspired by the Hot Tuaca Apple Drink that Diana and I had in Lewes, is one I save specially for this chilly time of year! Tuaca, for those of you who don’t know, is a caramel based brandy which is delicious moreish. I start soaking raisins in it around September… They soak up the scrumptious  flavours then pump them around the pie during the cooking stage.

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Don’t worry if you don’t have 3 months free to leave fruit soaking, a week should suffice or if you only have a day just slosh a little extra liquor in the pie when you cook it. But the longer you leave them, the more they will boozily swell! Mine were near enough the size of olives when I returned to them!

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So. Raisins ready? Apron donned?

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It’s pie time.

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Geeking Out for Operation: Cake Quest

The Monday just gone was my friend Diana’s birthday. Knowing carrot cake is her favourite, and knowing she was unfortunate enough for her birthday to land on a Monday, I couldn’t resist surprising her with a tasty treat! I’d never made a carrot cake before, and the prospect was a tad daunting, so Sunday morning I set out to find an easy recipe to build from!

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I would just like to side step, and take a moment to geek out about a free food app I’ve recently discovered that goes by the name of Yummly! Anyone who enjoys cooking and wants a world of recipes at their finger tips should download it and use it immediately! Simply search for a recipe (you can search by ingredient, country or even be specific like I have been here, or browse through the thousands they have on the home screen) and select. Want to hold onto it for future reference? Add it to your Yum List! Look through the ingredients and add anything you don’t have in the house to your built-in Shopping List. When you get to the supermarket, you have right in your pocket the exact items and measurements you require so there’s no longer the risk of finding yourself short of something halfway through cooking!

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Anyway, now I’ve got that out of my system, back to the carrot cake recipe.

I found a super easy to follow recipe via Yummly, that from the looks of it can also be found on the All Recipes UK website. I made a few tweaks, such as thickening the icing, adding a teaspoon of nutmeg, and making the vanilla a little more special, not to mention a few other tricks! So, with no further ado, here’s my Carrot Cake Recipe!

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Red Stripe Chicken and Gift Theft

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A friend’s birthday is fast approaching, and I’ve got her a Jamaican Cook Book as a gift. As I’ve thumbed through this book, I’ve noticed there are some fierce recipes! So I figure… As someone who’s as passionate about cooking as I am… She won’t mind if I get some use out of this before handing it over? I mean, her birthday isn’t until September, and I’m hungry for Jamaican now, so…

One of the many mouth-watering recipes in this book is
Red Stripe Chicken!
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The easy to make, tender, delicious chickeny good time.

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Love, Life, Food, Adventure

First and foremost, I would like to dedicate this particular post to my parents Dawn and Kevin Maitland, who are celebrating their 33rd wedding anniversary today. They are currently dining in the same Italian restaurant we went for Hana’s pre-wedding dinner just a few months ago. What a special restaurant!

Second, and with no less enthusiasm, I would like to give a great HOLLA HOO to my wonderful best friend Ali Cluney who is celebrating his birthday today. I can’t quite recall how old he is. 80 maybe?

I wanted to ensure I posted today, as it’s a significant memory, not just for my Mother and Father and not just for Ali but for me personally. And what better post for what I wish to blab about than this unusual salad I made for me and my Mum just the other day- The Thai Som Tum. Aka, Papaya Salad!

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THE HOB IS BROKEN!!!

It’s true. Our precious hob cooker is broken, which means certain experimentation is limited and it’s time to get creative with the oven.

Now, I’ve underlined my love for a good sausage casserole in the past, but it’s really more of a winter warmer than something to be tolerated in a summer scorcher. But I had these fine sausages when I barbequed the other day, and everything about their flavour screamed summer! I let the inspiration carry me from there.

Mango Sausage Punch

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