What a foodtastic May has been! I feel like I haven’t been able to cope up with the plethora of foodie events going on at the moment. Eek! And as a result, this is a VERY delayed post …but a more concise one this time. I hope you like the different items in the #CookEatInspire elements of this blog post and do let me what know what you think abour these. 🙂
Thank you! Suji x
Jackfruit Curry (Polos Curry)
This curry is taken from one which I have eaten every time we go to Sri Lanka. Although I haven’t found suitable fresh jackfruit here in the U.K, the tinned jackfruit seems to work very nicely indeed! You do need to make sure you don’t buy the ripened jackfruit as that is a different variety and would give a completely different taste. The type I bought from my local Asian Supermarket is called “Green Jackfruit” and a picture is below.
This is my own recipe which I have simplified as I feel that in this case reducing the variety of spices brings out the flavour of the jackfruit. Traditionalists may disagree, but there’s only one way to find out 🙂
Serves 2 people
What you need:
- 1 can Green Jack fruit
- 1 onion, chopped
- 1-2 green chillies, sliced lengthways
- 2 tsp garlic, finely chopped
- 2 tsp ginger, finely chopped
- 2-3 tsp Srilankan curry powder
- 1 tsp turmeric powder
- 3 tablespoons coconut milk/coconut powder
- salt to taste
- Mustard seeds
- Cumin seeds
- 1 sprig of curry leaves
- 2 tablespoons of oil
How to make it:
- Temper the mustard seeds, cumin seeds and curry leaves in about 2 tablespoons of oil.
- Then add the onions, green chillies, ginger, garlic and sautee until golden brown.
- Now add the curry powder and combine with the ingredients for about 30 seconds and then add the jackfruit, 2 tablespoons of water & salt.
- This next part is when you need some patience and some intuition. You need to cook the curry on a low flame until cooked. For me it took about 20 – 30 minutes and I used a heave bottomed pan and covered it with a lid. You may also need to add a little more water if it evaporates. You need the water to help cook the jackfruit.
- After the jackfruit is cooked through, add the coconut milk/coconut powder dissolved in water, and then cook for a further minutes. Check the seasoning and then serve hot.
I like to serve this with red rice but it goes well with Roti’s too.
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Afternoon Chai with London Chai Party
I was very excited to be able to experience the wonderful food from the London Chai party ladies (Suchi, Gayathri and Nisha) at their Afternoon Chai event in East London! Having had their amazing 7 course Bing Bong Bengali feast, I knew I would be in for another treat for my palate. And boy, I wasn’t disappointed!
The venue was perfect for this afternoon event and the Afternoon Chai event definitely brightened up the grey day it had been so far. It was refreshing to drink the Lychee and Tea Thumka that we were served when we arrived, wow, what a yummy concoction indeed and a great way to liven up my tastebuds for the treats ahead 🙂
The lovely Gayathri introduced the event and talked about the background to all the different snacks and drinks. I am trying hear to pick a favourite item, but I can’t! Each snack had it’s own unique flavour, like the spicy vada pav and the crispy Kuzhi paniyaaram and the sweet and spicy Bhakarwadi. Oh my my my. I am salivating at the mere thought of these yummy snacks I consumed during the afternoon! All the girls were so passionate when you ask them about the thoughts behind the menu and their friendly demeanor and love of their food makes the whole experience so enjoyable and very different to other supperclubs and pop-up’s.
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Last month I went to the launch of Homebaked in London which provides a platform to connect very talented home bakers to foodies who are looking for delicious bakes. It’s as simple as that!
At the event there was a very special baker who makes the most delicious and inspiring cakes and biscuits. She is none other than Chintal Kakaya from Chin’s Kitchen who makes cakes and treats with a unique indian twist.
Chintal has found a great niche in the market with her inventive flavours like ‘Gulab Jamun’ Cake, Chai Spiced Nankhatai and Indian spiced carrot cake with salted caramel (my personal fave). Her flavour combo’s are just genius! Chintal’s bakes are just so yummy, it really is hard to put into words! The different spices do come out clearly and they leave you wanting more and more. For more information check out Homebaked and Chintal’s own website with her full range of bakes Chin’s Kitchen.
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