Piri-piri: this sauce of Portuguese origin gets its name from a type of chilli grown in Africa. It is actually of frutescens species (which is the species used to make Tabasco sauce.) I find any mild red chilli an acceptable substitute (piri-piri chillies are anything but mild!)
The sauce is absolutely delicious and can be stirred into all sorts of savoury recipes. Below I give a couple of suggestions.
Biryani is essentially a celebration main dish from the Indian subcontinent, whose origins are arguably Persian. This recipe for Biryani with Roasted Vegetables is a kind of ‘Biryani-Lite’ as a rice accompaniment for other (curry) recipes. Which I suppose makes it technically a ‘Pulao‘ rather than a Biryani. I will publish a recipe for a full-blooded Royal Biryani at a later date.
Roti is a delicious curry from Suriname, which as I am sure you know is a former colony of the Netherlands, located on the northern coast of South America.
Roti is traditionally made with chicken, and contains also snake beans (kousenbanden) and potatoes. It takes it’s name from the flat pancake made from flour and oil that is eaten with it (rather like a paratha.)
This is my version made with egg, mushrooms, cauliflower, sweet potato, courgette and aubergine in addition to the beans and potato.
I have tried almost every curry imaginable, but in my humble opinion this is simply the best ever: Paneer Masala. It is rich, savoury and deeply satisfying.
Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
You can buy it ready made from some supermarkets, or you could use tofu instead. Or you can make your own. It’s easy and fun, just follow this link forPaneeror see under Basic Recipes.
Serves 2 Time: preparation 30 minutes. Add 60 minutes if making the Paneer. The Rice will take 75 minutes including soaking and draining Difficulty: **** Origin: India Good with:Yellow Rice,Gujerati Vegetables.
With the advent of ready-made sauces, Thai Green Curry (and Thai Red Curry for that matter) has become somewhat compromised. The sauces necessarily contain sugar as preservative, and commonly recommend the addition of coconut milk. The result is all too often sweet thick gloop.
However, it is not difficult to make your own Thai Curry Sauce (green or red) using raw ingredients.
Nasi Goreng simply means “fried rice” in Indonesian and Malay. Usually, in Indonesian households, Nasi Goreng is eaten for breakfast, prepared from the leftovers of the previous day’s meals, with fresh vegetables and eggs added. The basic ingredients of Nasi Goreng are rice, onion, garlic, sambal or chili sauce, and Kecap Manis or sweet soy sauce.
Serves 2 Time: preparation 30 minutes if using pre-cooked rice. Add 75 minutes if you need to prepare the rice Difficulty: *** Origin: Indonesia Good with:Kroepoek (prawn crackers)