Recipes

This curry paste is commonly used in Gujarati seafood curries such as fish, prawns and crabs.  Ingredients: 40g of peeled garlic 40g red chillies (use less if you prefer it mild) 20g of fresh peeled turmeric (or use 1 tsp turmeric powder) Method: Add all the ingredients in a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding). Curry paste can be refrigerated for a few days or frozen for a few months. Recipes using Gujarati Seafood Curry paste: Gujarati Fish Curry Masala Crabs

Note: (1/2 of this recipe will fill a 33cm x 32cm tray). Ingredients: 1 lb Arad ni dal flour / Urid dal flour 1 lb Chana besan flour 1 lb Almonds (you can use almond meal here, I usually grind the almonds slightly coarse to give the pak a crunchy texture) 1 lb Cassava flour / Singora flour ¾ lb Gundar (Edible Gum) * Please make sure you put this out in the sun in a stainless steel plate or a baking tray for a few hours. This is to make sure that the gum swells nicely when it is...

Battered Fish (Serves 2-3 people) Ingredients: 400g fish fillets, cut in pieces 1 cup Self-Raising flour 1/2 teaspoon DKhat Spices Ground Black Pepper (add more or less) 1 chilli, chopped (optional) salt to taste spring onions, chopped.   Method:  In a mixing bowl add Self-Raising flour, ground black pepper, chilli, spring onions and salt. Mix thoroughly. Add water to the flour mixture in Step 1. The texture of the batter mixture should be slightly thick.  Heat oil in a wok or deep fry pan. Dip the fish fillet pieces in the batter, coating them well. Gently drop the batter coated fish...