Fresh Friday visits the wonderful spices of India this week.
We begin with a South Indian style seafood coconut curry, served with coconut rice, kachumber salad and pineapple pickle. Its an easy cook and serve meal. Freshness is key, so the seafood including local prawns and fish is fully prepared and waiting to be added to the boiling coconut curry sauce I have made. The coconut jasmine rice is ready for reheating and the salad and pickle just needs to accompany the seafood and rice.
I am also making a vegan version of the coconut curry for those who don’t eat seafood. For those who like some heat in their food, I am offering our Habanero Chilli Hot Drops to use with the main course.
Our dessert is a refreshing Indian favourite, traditional kulfi ice-cream flavoured with cardamon and pistachio nuts.
