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How to Make Home-Made Goan Xacuti Curry Paste

This is a fiery and vibrant paste suitable for meat, fish or vegetables.

8 tablespoons grated or desiccated coconut

8 dried Kashmiri chillies, broken

2 tablespoon coriander seeds

2″ cassia bark or cinnamon stick

1 teaspoon black peppercorns

4 cloves

2 cardamom pods, slightly crushed

2 star anise

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 tablespoon white poppy seeds

6 garlic cloves, crushed

1 large […]

By |July 12th, 2016|Andalucia|0 Comments|

How to Make Home-Made Biryani Masala

3 tablespoons coriander seeds
1 tablespoon cumin seeds
3 tablespoons caraway seeds
1 tablespoon mace strands
15 green cardamom pods
3 black cardamon pods
8 dried bay leaves, crumbled
4 dried red chillies
5 3″ cinnamon sticks
1 small nutmeg
½ tablespoon black peppercorns

Toast all of the whole spices, except the bay leaves, individually making sure not to burn them.

Grind all of the spices […]

By |July 11th, 2016|Andalucia|0 Comments|

Keema Peas, Carrots and Potatoes

Keema, kheema or qeema is a north Indian/Pakistani spicy mince curry usually made with lamb or goat meat but in this case I have used lean beef mince.

Serves 4

500g mincemeat of your choice
3 tablespoons ghee
100ml Greek yoghurt
2 plum tomatoes, chopped
3 medium onions, peeled thinly sliced (half-moons)
2 tablespoons garlic and ginger paste
1 tablespoon tomato purée
1 […]

By |March 29th, 2016|Andalucia|0 Comments|

Kashmiri Kabargah – Fried Lamb Ribs

Kabargah is usually made with mutton or goat ribs and often forms part of a celebratory meal in Kashmir but for me it was a mid-week supper made with pork ribs but living in rural Andalucía it’s not so easy to pop out and buy lamb ribs or sometimes lamb itself unless you want a […]

By |March 18th, 2016|Andalucia|0 Comments|

How to Make Home-Made Indian Five Spice

You’ve already heard of Chinese 5 spice, well, here’s my Indian version which is popular in Bengali kitchens.

Dry roast one tablespoon of each of the following:

cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds

when cool grind to a powder in a pestle and mortar or spice grinder.

This makes around 120g which […]

By |January 30th, 2016|Andalucia|0 Comments|

Old Delhi-Style Butter Chicken

Vivek Singh, born in West Bengal but now based in London, think The Cinnamon Club, is my hero and this dish is based on one of his recipes. If I ever get to meet Viv then I’ll have to ask him about the Delhi connection because I spent one week there a couple of […]

By |January 18th, 2016|Andalucia|0 Comments|

How to Make Home-Made Kitchen King Masala

I came across a recipe for Jatpat Aloo which called for kitchen king masala. Now, where could I possibly buy that in rural Andalucía? Anyhow, as I got it into my brain I knew I had to make it so I decided to ask my Indian mate, Amit, who lives in Indore. His lovely wife […]

By |November 6th, 2015|Andalucia|0 Comments|

Palak Soup | Spinach Soup

A large bunch of fresh spinach winked at me in Francisco’s fruit and veg shop today. He told me that it had been picked earlier this morning and by the look of the fresh soil on the roots I did not doubt him.

So Palak soup it is.

½ onion, peeled and chopped
1 large green tomato, […]

By |November 5th, 2015|Andalucia|0 Comments|

Jeera Chicken with Aloo Dum

It’s Saturday night and your team have lost. You need comforting but it’s not so easy to call for a takeaway in rural Andalucía so you have to get into the kitchen and create something to lift your spirits… Curry.

Jeera Chicken with Aloo Dum

One large chicken breast, skinned and cut into 1″ chunks
One large […]

By |October 25th, 2015|Andalucia|0 Comments|

Sweet & Sour Tomato Chutney

A fellow blogger from Bengal gave me inspiration to create my version of this fabulous sounding chutney. I have change several things but overall it is still sweet and sour and that’s what attracts me. And tasting as I cooked I believe it will turn out to be fabulous.

Panch Phoran ( ½ teaspoon of […]

By |September 10th, 2015|Andalucia|0 Comments|