Do you love curries? Here are a few ways to make it even more special. Freshen up the taste with fresh herbs, add some sambals, yoghurt or poppadums to turn your curry from ordinary to fabulous!
Chop up some fresh herbs and sprinkle on top. Here are some suggestions of good partners
Coriander – all types of curry
Mint – fish or lamb, green vegetables
Fennel – fish or chicken
Parsley – beef, fish and vegetable
Basil – all Thai curries
Fenugreek leaves or sprouted seeds – all curries
Lovage – lamb or beef
Mustard greens or sprouted seeds – beef or chicken
Nasturtium leaves – chicken, lamb and beef
Nasturtium flowers – vegetable or fish
Sesame seeds – chicken and Thai curries
Add sprouted chickpeas or peanuts – this is a wonderful addition to a vegetable curry
Tomato and onion – finely chop up one tomato and half an onion, you can also add a little fresh chilli
Banana and coconut – slice a banana and toss in lemon juice and then into desiccated coconut.
Mango and mint – finely chop fresh mint and sprinkle on thin slices of mango (slightly under ripe is best for this)
Cucumber raita – grate fresh cucumber and add an equal quantity of plain yogurt
Beetroot raita – make in the same way as cucumber raita
Chutney – Mrs Ball’s is still the best!
Green mango chutney – the best ones are available from good Indian restaurants and shops.
Poppadums – You can buy packets of uncooked poppadums at most supermarkets. Cooking them is very simple and they look so impressive on the table. Just make sure that the oil is very hot, put the poppadum in the oil, it will puff up immediately if your oil is hot enough. They take about 30 seconds each to cook. Drain them on kitchen towel before putting onto a plate or in a basket. They are fine even if they are cold, just don’t cover them or they will go soggy.
Naan bread – buy ready made from Woolworths or Pick n Pay and keep it in the freezer for up to a month
Chili – for those that like it hot! Mix a tablespoon of fresh chili with a tablespoon of oil.