An old family recipe
I am slightly reluctant to give this one away! Its been in my family for generations but I’ve adapted it ever so slightly to make it healthier. Growing up in a proud Indian family, obviously love curry and I wanted to make the dish that little bit healthier. Most north Indian dishes use Ghee (clarified butter) in the base of the dish (otherwise known as a Turka). Ghee isn’t the healthiest, admittedly, but it does have nutrients not found in regular butter. Ultimately the choice is yours - when I cook a curry at home I tend to go with coconut oil.
I said I was reluctant to share my family recipe, but…
Inspired by my pappas spirit, one day I would like to produce & sell the paste I use to make my curries, using ingredients found in his land.
This is my Pappa. He’s been a farmer his whole life - I love this picture taken of him tending to the farm he has worked on his whole life. My visits to the Punjab have always been magical food experiences, where you see in real time the full process of food cultivation, from seed to plate. Experiencing this lifestyle had a profound impact on how I related food to culture.
My Paste?
i’ve always had a dream to sell my own curry paste; maybe one day it could look something like this…