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Recipe Suggestion for Kerala

This is a great sauce to use with stir-fried prawns or squid.

Alternatively, pan fry a thick piece of fish (I recommend halibut or cod) and use the sauce as a crust. Simply dip the fish in the sauce on both sides, and bake in the oven until golden brown. If you fancy something heartier, use this sauce to create a delicious fish pie. Just cook your fish in the Kerala sauce, put it in a pie dish, top with mash potato, and bake in the oven until golden brown.

A rich, off dry, aromatic white wine from the Old World would perfectly complement this sauce due to the fresher notes. I recommend Muscat, Gewürztraminer or Riesling

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History of Spices: Keral. Curry leaves

Curry leaves comes from a shrub or tree, and are native to India and Sri Lanka. They are almond shaped green leaves; with a herbaceous perfume. The taste is slightly bitter but pleasant and aromatic.

Curry leaves are available fresh or dried from Asian stores. Curry leaves were used in ancient Hindu medicines, the leaves and stem are used as a tonic, stimulant and carminative, and they can also be made into pastes to cure bites.

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Recipe Suggestion for Cashew Nut Korma Sauce

If you like your korma with a kick, along with the meat add some diced red onions, green chillies and green coriander or mint paste into the korma sauce.

Finish it off with a squeeze of lemon and you have a zingy, flavoursome green korma with chilli and mint kick!

I recommend subtle white wines - unoaked viognier, marsanne grape variety from the Rhone Valley France as an ideal pairin

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History of Spices: Korma


One of the most versatile and traditional spices used in Indian cooking is turmeric, and is the heart and soul of any Indian curry. Turmeric is a member of the ginger family and grows best in a tropical climate. India is the largest producer and exporter of this popular spice. Fresh turmeric root resembles ginger, which can be easily peeled, with an an earthy flavour. The roots are sold fresh, dried and powdered.

Ground turmeric is used in virtually every Indian meat, lentil and vegetable. It is an excellent preservative and can be added to foods for its colour, taste or act as a thickening agent. Turmeric is added sparingly to the oil before the meat or vegetable, but if used too much leaves a pungent, bitter flavour.

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Recipe Suggestion for Tomato and Fenugreek Makhani

The tomato and fenugreek Makhani is best used with chicken or lamb but also works with fish.

Use the sauce as a bed for serving crisp fried vegetables or even as a dipping sauce for bread. To use with fish add lots of lime leaf, lemon grass and simmer—finish with generous amounts of lemon juice for a spectacular dish!

An unoaked, aromatic white wine would work well with this. Look for Greco di Tufo, Fiano from Italy as an ideal accompaniment.

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History of Spices: Tomato & Fenugeek

Dried Fenugreek leaves

Known as methi, Fenugreek is an annual that is very easy to grow in mild climates. Fenugreek is grown around Mediterranean, Argentina, France and India. Even in the west a hot summer is enough to harvest a good crop.

Dried fenugreek leaves are used to flavour Indian savouries and curries. The fresh leaves are eaten in many ways; the dried seeds are used in southern Indian cookery in breads, chutneys, batters and lentils.

Ancient herbalists believed that fenugreek helps purify blood. Even today the seeds are eaten to relieve flatulence and lower blood sugar.

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Recipe Suggestion for Goan Spiced Vindaloo

This sauce can be used for a quick stir-fry using pork mince or squid. Simply cook the ingredient of your choice in a very hot wok with the sauce and serve as a snack or starter.

You can also buy a really good steak, sprinkle with salt and pepper, grill how you like and serve with the sauce on top as a crust.

Serve this sauce with a light, off dry, white wine with lower acidity levels. Look for Malvasia, Malagoussia, Torrontés or Verdejo.

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History of Spices: Vindaloo

Red Chilli

Chillies are fruits of capsicum species and have tranquil relatives like tomatoes and eggplant. They are cultivated mostly in tropical and sub-tropical countries. There are different varieties available and their fieriness is dependent on the type.

For dried chillies, the fruits are picked when ripe and dried in great mounds in the sun or in mechanical driers.

When buying fresh chillies, look for crisp unwrinkled ones that are waxy, and green or red in colour. Make sure they are bright and unbroken. As with most dried spices, powdered chilli loses its power and sparkle after a few months. Whole dried chillies can be stored for up to a year in a dark place. Exposure to light spoils the colour.

Very high source of Vit A and C.

Recipe Suggestions for Side Dishes

Stir-fried greens with
garlic and cumin
Easy Pilau rice
Masala sautéed potatoes Red lentils with curry leaf
and mustard seed 'tadka'




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