IN­DIAN PRO­FILE

YOU Winning Recipes - - FLAVOUR GUIDE -

Spicy and hot This pro­file em­braces all the hot in­gre­di­ents you’d find in a good curry.

Red meat beef, goat, lamb and pork Fish and seafood fresh fish such as hake, salmon, cala­mari, squid, prawns, crab Dairy plain yo­ghurt, cream, fresh cheese Chicken Eggs

Pop­pad­ums, rice noo­dles Rice white, jas­mine, bas­mati Bread cha­p­atis, parathas, ro­tis

Veg radishes, sugar snap peas, mush­rooms, oys­ter mush­rooms, brin­jals, onions, shal­lots, toma­toes* (large and cherry), sweet pep­pers, car­rots, sweet corn, broc­coli, cau­li­flower, spinach, baby mar­rows, okra, cu­cum­ber Fruit limes, lemons, fresh co­conut, pineap­ple, ap­ples, man­goes

Cashew nuts, al­monds, se­same seeds, chick­pea flour, red wine vine­gar, garam masala, roasted curry pow­der, var­i­ous wet curry pastes, dried split peas, lentils (brown, red and green), chilli oil, mus­tard oil, sugar, sul­tanas, peanut but­ter, black/hari­cot/ can­nellini beans, chick­peas

Chill­ies, curry leaves, co­rian­der, gar­lic*, mint, thyme, basil

Fresh ginger root*, turmeric, cayenne pep­per, cloves, cin­na­mon (whole), cumin, co­rian­der, fen­nel seeds, fenu­greek, pa­prika, car­damom, bay leaves, saf­fron

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