SARAH Ali Choudhury by popular demand brings some exciting and delicious recipes to us for 2017. Here, Sarah demonstrates how to create enormous flavours in quick time with little effort. Having spent 2016 popping up at food festivals and demo kitchens around Dorset and is now recognised as becoming the new face of Indian food following her national TV debut on Channel 4’s My Kitchen Rules in October 2016.
The mother of four was born in Bournemouth, her parents from Assam in India and Guyana in South America, while her husband is from Bangladesh. Sarah was recognised as the youngest Asian female to manage an Indian restaurant at the age of 20 when she used to work with her parents in The Taj Mahal Restaurant in Bridport.
Sarah, the self-confessed foodie tells us, “My dishes are easy to cook and taste incredible. I am not just a lover of Indian Food but I love the clothes, the colours and the vibrance of India”.
With Sarah’s popularity soaring she was requested to take part in catering for the VIP’s at The Shard Festival in July. Sarah told us, “This is definitely one the most exclusive events I have been asked to be a part of and I am so excited about it!
Sarah runs her own cookery classes and demonstrations as well as her own YouTube Channel where she will be regularly uploading new recipe videos.
twitter: @saraheasycurry
Facebook: @sarahalieasycurry
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YouTube: Sarah Ali Easy Curry
After Christmas and New Year Celebrations everyone is fed up of seeing left over vegetables and turkey tributes so I thought it would be nice to introduce a very fresh, full flavoured Fish recipe. It’s really easy to make but tastes incredible.
Fish Coco Curry
Ingredients:
2tbsp vegetable oil
1tbsp mustard seeds
1/2 inch Ginger (finely chopped or Paste)
4 Cloves Garlic (finely chopped or a paste)
1 small onion (Finely chopped)
2 Fillets firm fleshed, white fish (cut into 2-3 inch pieces)
1/4 tsp turmeric
1/4 tsp chilli powder or 1 whole fresh chilli
1tsp coriander powder
200 ml water
200ml coconut milk
1 tsp tamarind paste
1 tsp chopped coriander
salt to taste
Method:
Heat Oil in the pan on medium heat, when hot add mustard seeds until they pop.
Add garlic, Ginger and Onion until onions soften-about 3-4 minutes
Stir in Tumeric, Chiili and Coriander powder and cook for about 2-3 minutes, turn the heat to a low flame.
Add water, coconut milk and tamarind paste.
When sauce is boiling add in the fish, cover and cook for about 5 mins.
Once done, sprinkle with coriander.
What is Tamarind?
Tamarind is a seed pod from native African trees which are extremely tall and used in South Asian and Indian cooking to flavour curries. It is a fruit that is shaped like a long bean in which a sour pulp containing seeds is processed to make a paste. It has a delicious tangy flavour and the name describes it as “Dates of India”
As most ancient foods do, tamarind has a long history of medicinal uses. Many involve easing stomach discomfort, aiding digestion. Tamarind preparations are used for fevers, sore throat, rheumatism, inflammation, and sunstroke.
In the Bahamas, large but still unripe tamarind fruits called “swells” are roasted in coals until their skins burst open. The sizzling pulp is then dipped in wood ashes and eaten as a quick snack.
