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

Cocktail samosas

Potato and Heart of Palm Cocktail Samosas
(makes approximately 36 samosas)


Filo pastry 
Clarified butter
2 hearts of palm, chopped
2 medium sized potatoes, chopped
50 gr fresh garden peas
1 tablespoon flour
125 ml milk
1 lime
1 onion, chopped
2 bay leaves
1 teaspoon cumin seeds, ground
2 red chillies, seedless and chopped
1/4 teaspoon mustard seeds, ground
1/4 teaspoon coriander seeds, ground
2 tablespoons fresh coriander, chopped
1 tablespoon fresh mint, chopped
1 tablespoon chives, chopped
Salt and pepper

How to make:

A. Heart of palm filling

1. In a pan, melt the butter and cook half the onions and bay leaves until the onions become transparent. 
2. Add the flour, and mix well until the onion and flour mixture becomes golden brown. 
3. Add the milk slowly to the mixture while stirring constantly. The end result should be a thick white sauce. 
4. Add the hearts of palm, season with salt and pepper, and turn the heat off. 

B. Potato filling

1. Cook the potatoes in boiling water and salt until soft. Drain and reserve. 
2. Do the same with the garden peas. 
3. In a frying pan, cook the remaining onions in one tablespoon of clarified butter.
4. Add the cooked onions, potatoes, peas, lime juice, the ground spices and chillies to a bowl and mash everything together. Season with salt and pepper. 

C. Assembling the samosas

1. Following the method seen in the video below, fold the samosas in sheets of filo pastry measuring 4cmx13cm. Use the potato filling for some and the hearts of palm filling for others. 
2. Place your potato and heart of palm samosas in a greased baking tray, brush each of them with melted butter, and bake them in a pre-heated oven at 180 degrees celcius for approximately 15-20 minutes or until golden brown. 


  1. That was a very nice introduction to your blog. Didn't know that Brazil and India had so many things in common.

    Interesting and new filling for the usual samosas. I have never tried cooking with heart of palm.

  2. Thanks! If you ever do try the recipe out, please leave a comment telling us what you think! I'll be making your oat cookies soon I think. They look fantastic!

  3. Thanks for the comment in my blog! I wouldn't use ready made pastry for making samosas, though I know it reduces our work, I really enjoy using home made coverings for samosas! Loved your blog and recipes too.. :)

  4. I like your introduction to your blog. It's a nice touch. And I think these samosas looks delicious!

    Thanks for requesting to be foodie friends! Hope you get a chance to check out my blog at www.ajourneytoshare.blogspot.com


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  6. you did use filo pastry to make samosas...they look great I am sure they taste great too