COOK LIKE A LO­CAL >>

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Fresh curry leaves

These are de­li­cious when fried and served with peanuts, or can be cooked in cur­ries to add an ex­tra layer of flavour. Dou­ble the quan­ti­ties if us­ing dried leaves.

Ghee

This is a form of clar­i­fied but­ter – the pure but­ter­fat that re­mains when the milk solids are re­moved. It’s used com­monly in In­dia due to its longer shelf life.

In­dian green chill­ies

Slen­der chill­ies, not to be mis­taken for the smaller Thai bird­s­eye chilli. Use cau­tiously in cur­ries, as they add a kick of heat not of­ten found in other green chill­ies in UK su­per­mar­kets.

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