Most of the Indian cooking I do is based on my mum’s recipes. The problem is that they are guidelines rather than recipes so I don’t get consistently good results. Besides, I’ve eaten my mum’s food for most of my life. It’s time I tried something a bit different. I found some easy Indian recipes by Atul Kochar. I made his coconut fish curry and home-style lentils and sauteed some sprouts in an Indian style.

18 Oct 2012
Curried sprouts
Remove outer leaves of sprouts as usual, then parboil until they are about a minute away from becoming tender. Drain off, and when they are cool enough to handle, cut each sprout into 1-2mm thick slices. Take a non-stick pan with a lid and pop some mustard seeds in oil, then add tumeric, chilli, garlic and ginger paste. Stirfry the slice sprouts in this tempering, adding a little water to help with coating properly. Add salt to taste and knob of butter.