Courgettes with Bay (4)

A great pairing from ” Mowgli Street Food” by Nisha Katona. Just before Lockdown I heard that a Mowgli Restaurant would be opening In Bristol so fingers crossed one still comes our way soon.

Parsnip and Apple Soup (4)

A delicious soup to serve hot or chilled from Sybil Kapoor’s ” Simply British”. It is even better if made the day before you are going to eat it.

Paneer and Mango Skewers (4)

This dish in Meera Sodha’s ” Fresh India” is a favourite on the menu of the Thali chain of restaurants in Bristol.

Coconut Chicken Noodles (6)

Here is another Burmese recipe recipe from ” The Rangoon Sisters ” .

Lamb and Mango Gosht (3-4)

This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.

Mussel One Pot Wonder (2-3)

I found this South Indian inspired recipe in a recent purchase from a charity shop – ” Gastro-Geek” by Regina Sabur- Cross. I discovered that Regina had a food blog in 2009 and although it does not seem to have been updated recently more of her recipes can be found here- https://gastrogeek.wordpress.com. Enjoy!

Lalitha’s Chicken Curry (6-8)

A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.

Tamarind Rice (4)

Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”

Keralan Egg Roast (4)

An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.

Tomato Kasundi

This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.

Prawn Patia (2)

This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.

Prawn and Green Mango Curry (4)

This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.

Prawn Fry (4)

Another recipe from Das Sreedharan which is very easy to make at home.

Prawn and Tomato Curry (4-6)

A Keralan recipe from Das Sreedharan. When i lived in Stoke Newington I was very fortunate to have two of his restaurants within walking distance. The first was wholly vegetarian, and the second included some meat and fish. I would alternate between the two, but the crab curry at Rasa Travancore was well worth getting messy fingers. Now I live in Bristol I haven’t yet found an Indian restaurant to equal these two, although I am sure there is one out there somewhere!

Bombay Eggs (4)

I love eggs with tomatoes and many countries have recipes for them that would be traditionally served at breakfast time with bread such as the middle eastern Shakshuka and Mexican Huevos Rancheros. While i sometimes have them for brunch i like to serve them as a supper dish with some oven roasted chips.

This version is an old Parsi recipe from ” Made in India” by Meera Sodha.

Sue's Recipes and Other Stories

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