cooking up a storm for the post-peak future
This is a dish I made up one day when I was going through a serious gnocchi-experimentation phase… and it worked so well I felt I had to share it with fellow fusion-food fans! It’s simply massaman curry, served without rice on the side, and with gnocchi as the starchy element instead of the usual … Continue reading Massaman gnocchi
I’m not sure if curry risotto is a socially acceptable concoction, but I just got a craving for it out of the blue one day, and came up with a dish that was more than just passable – it made me giggle with delight. While it sounds totally gross, it’s worthy of being labelled a … Continue reading Curry risotto
Indian food is sometimes surprisingly mild and comfort-foody, and this heartwarming lemony peppery loveliness really hits the spot. The combination of tangy lemon, spicy black pepper, creamy coconut, and traditional curry spices rounds out the flavour of this dish that’s also a barrage of textures, with tender potatoes, firm chickpeas, and crispy kale. I came … Continue reading Lemon-pepper spiced potatoes and kale with chickpeas
Malai kofta has got to be the most impressively complex Indian dish I make, and it feels seriously decadent to eat. Malai means cream, and kofta refers to the fried dumplings that are the signature of this dish. There’s lots of different ways of making this north Indian dish, and mine is creamy without using … Continue reading Malai kofta
Chana masala is my all-time favourite Indian dish. It’s spicy, tangy, tomatoey, and fragrant – all the things a mouthwatering year-round dish should be! This version is my own riff off the hearty northern Indian chickpea dish with a distinctly southern fiery sourness, tempered with just enough coconut to take the edge off it. I’ve … Continue reading Chana masala (chickpea curry)
Feel free to vary this curry paste to your own taste, and you’ll learn how you like it soon enough. I actually like it pretty spicy, so often add extra chilli, and I love it with lots of kaffir lime leaves and extra coriander root. Go play… 😉 Flavour: Spicy and fragrant Yield: 1 small jar – … Continue reading Massaman curry paste
Massaman curry…. Thai’s don’t really eat it, and I can’t say I was ever particularly jazzed about eating a dish that seems more aimed at western tourists’ feeble palates than representative of Thai cuisine. At least, not while I was living in Thailand… But one day, years after moving back to Australia, I developed a … Continue reading Massaman curry
