Curry leaves and mustard seeds add exotic flavor to this ginger-scented spicy chicken salad served in hot naan.
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Reading through this recipe for Zak Pelaccio's Curry Leaf Fried Chicken from Eat with Your Hands, you might not believe that the finished product is really just good old fried chicken. After all, how many recipes call for brining your bird in cincalok, a Malaysian fermented shrimp sauce, and sprinkling it with curry leaves once it's out of the oil?
There as many versions of dal as there are Indian cooks. This is just one of mine, made with red split lentils and with no vegetable other than onions. The flavor is very South Indian, but the use of butter instead of oil (I actually use the spiced clarified butter niter kibbeh) and the inclusion of vadouvan at the end (to refresh the soup's flavor) take this out of strictly traditional territory.