BANGLADESHI PRAWN CURRY
Serves 4

1/2 pound large prawns
2 pounds spinach, chopped
3 tablespoons ghee
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 stick cinnamon
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup tomato paste
1 teaspoon honey
1 teaspoon salt
1 ( Read more... )

INDIAN SPICY LENTILS
Dhal

Serves 4

250g/9ozs lentils
600ml/1 pint water
1 medium onion
225g/8ozs tomatoes
2 tablespoon ghee
3 garlic cloves, finely chopped
1 tablespoons turmeric powder
1-2 teaspoons red chilli powder
150ml/5floz coconut milk
1/2 tablespoon black mustard seeds
2.5 cm/1 inch fresh ginger root
2 green chillis, seeded and finely chopped
3 ( Read more... )

Panir, sometimes spelled Paneer or Paner, is the most common Indian cheese. It's an unaged, acid-set, non-melting farmer's cheese similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Another difference is that mozzarella melts whereas panir does not. Most panir is simply pressed into a cube, then sliced or ( Read more... )