Grind Down On Body Fat
TURN CURRY NIGHT INTO A SIX-PACK SESSION WITH THE HELP OF MESSRS PESTLE AND MORTAR
1 TBSP EACH CUMIN SEEDS, CORIANDER SEEDS, BLACK PEPPERCORNS, GARAM MASALA, BLACK MUSTARD SEEDS, TURMERIC, GINGER
1 TSP EACH GROUND CINNAMON, SEA SALT 3 CARDAMOM PODS 20 CURRY LEAVES 3 RED CHILLIES, DESEEDED, SLICED 5 GARLIC CLOVES 120ML WHITE WINE VINEGAR 150ML COCONUT OIL 2 ONIONS, CHOPPED 2 TBSP CURRY PASTE 300ML FISH STOCK 2 TINS COCONUT MILK 24 TIGER PRAWNS, SHELLED
Curry’s not just for winter evenings on the couch. The spice list may be longer than your CV, but the mix is a winning combination of metabolism-regulatory antioxidants. “Plus, the fats in coconut ramp up fat-burning by almost 20%,” says Price. Dry-roast the spices, then tip into a pestle and mortar with the chilli and garlic. Grind for 10 minutes, keeping your feet still so the motion engages your abs. Slowly add the vinegar and half the oil and grind again. Fry the onions in the rest of the oil and add your paste, fish stock and coconut milk; simmer until thick. Throw in the prawns and cook on a low heat for three minutes. Don’t let it boil or the prawns will harden. The only thing that should be firm is your core.