Cooking is like dancing – to keep it fresh you need to learn new steps.
Thanks to Mallika’s Quick Indian Cooking, I have added curry leaves and tamarind to my repertoire.
I had to improvise with the other ingredients.
Tonight was cold and misty so instead of eating grated organic carrots as a salad, I fried them in olive oil. In this bold mood, I also fried organic alfafa sprouts, the first time ever.
At the carrot stage, I also fried ten dried curry leaves, which wilted aromatically – not scary at all. Then mustard seeds and a teaspoon of tamarind paste.
I could not resist adding a quarter of a tin of coconut milk and snippets of dried chilli for spicy creaminess.
I finished off a packet of organic cha sob green tea noodles that had been lurking in my store cupboard – they only took three minutes to cook.
It was a quick supper to make and delightful to eat, while the tamarind emparted a tart lemony-lusciousness – my new exciting dance step, definitely.