A bit about Curry and Ginga

Perhaps the best way to introduce our blog is to say something about its title. 

On one hand, Curry and Ginga stands for the two cuisines discussed in this blog: curry, a staple Indian dish, represents our interest in that part of the world. Ginga, a Brazilian expression meaning to groove, speaks to our passion for Brazilian flavours (and our nationalities). On the other hand, we chose the name Curry and Ginga because our recipes often and unconventionally marry both culinary traditions - our curries have ginga and our Brazilian dishes are full of spice. 

What is more, these two cuisines are surprisingly compatible. Ingredients like peppers, coconuts, cashews, mangoes and banana leaves, for example, are prominent in recipes from either country. It seems that shared colonial histories (Brazil and regions of India were, in the past, Portuguese territories), a similar climate and maritime trade routes approximated India and Brazil's cuisines. As a result, not only do Brazilian and Indian flavours work harmoniously and deliciously well together, but they also make for the perfect opportunity to explore and discover new and interesting recipes. 

Ultimately, that is what Curry and Ginga is all about: borrowing from the best in Brazilian and Indian cooking to create original, mouth-watering dishes. 

Monday, 27 April 2009

Chilled cucumber and fenugreek soup

Chilled soups make for excellent starters during hot summer days and with spring nearing its end we decided to post this mouth-watering cucumber and fenugreek soup recipe for those fighting off the heat. Quick and superbly easy to make, this cucumber soup is nevertheless deliciously unique because of its contrasting ingredients (such as yoghurt and chilli powder) and its use of ground fenugreek. Native to the south of Europe and India, fenugreek has a bitter-sweet aroma and adds an oriental flavor to our otherwise western recipe. Low in calories, nutritious and cooling, we recommend this soup to anyone who's starting to feel the heat!

Chilled cucumber and fenugreek soup
(Serves 2)


350 ml chicken or vegetable stock
1 medium cucumber, peeled and diced
200 gr natural yoghurt
1/4 teaspoon chilli powder
1/4 teaspoon fenugreek powder
2 tablespoons of chopped mint leaves plus a couple more for decoration

How to make:

In a blender, combine all ingredients and blend until you have a smooth and homogenous mixture. Chill the soup in the refrigerator and serve cold. Decorate with the remaining mint leaves and serve with naan bread. 

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