A Nigerian dish for special occasions from ” Hibiscus” by Lope Ariyo. It can be eaten on its own or paired with a poultry recipe. You can swap the green peppers for asparagus when in season if you like.
A simple and aromatic fish curry from Diana Henry. Use whatever fish is in season and sustainably sourced- cod, haddock, pollard, coley, gurnard and monkfish are all suitable.
A fragrant curry from Tamil Nadu which i found in ” Masala” by Mallika Basu. If you like the sauce can be made in advance and the salmon added when you are ready to eat.
A recipe for hard boiled eggs in a rich and aromatic sauce from ” Fire Islands: Recipes from Indonesia” by Eleanor Ford.They are good served with some green vegetables rice or perhaps fried potatoes.
A simple squash curry for a chilly evening from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you can add some chopped green beans to the curry 8-10 minutes before the end of cooking to add more colour and texture.
A comforting and relatively mild white curry from Sri Lanka, which i got from Meera Sodha. It will serve two as a main or four alongside other dishes. Serve with steamed jasmine or basmati rice.
A recipe from Nigella Lawson’s ” At My Table”. Most recipes for egg curry use hard boiled eggs, but in this version from Malaysia the eggs are poached in the sauce .
