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

Spiced beetroot salad

We love beetroots at Curry and Ginga. Besides being highly nutritious (they are a natural source of vitamin C, A, potassium, iron and fibres), beetroots are delicious to eat and gorgeous to look at. If, like us, you're a beet fan, then try this Asian inspired, exceptionally nourishing salad that is just perfect for the summer months. 
Spicy beetroot salad:
(Serves 4)


600 gr cooked beetroots, peeled and quartered
1 tablespoon olive oil
1 garlic clove, chopped
1 teaspoon chopped ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon red chilli flakes
100 ml coconut milk
1/4 teaspoon cardamom seeds, ground
Zest and juice of 1 lime
1 bunch fresh coriander, chopped
Sea salt and pepper 
Salad leaves (we recommend baby rocket and watercress)

How to make:

1. In a deep frying pan or wok, heat the oil and cook the garlic, ginger, cumin seeds, coriander seeds and chilli flakes for approximately 2 minutes. 
2. Add the beetroots, the coconut milk, the cardamom, the lime juice and zest and stir for about 3 minutes. 
3. Transfer the hot salad to a serving dish, season with salt and pepper, mix in the chopped coriander and leave to cool. At this point, you can either cover the dish and leave it in the refrigerator over night to allow the beets to marinate and absorb all the dish's flavours, or toss in the salad leaves and serve. I recommend leaving the beets to marinate, draining them, using the left-over juices to make a great salad dressing, and then tossing in the leaves and serving the salad with a generous drizzle of the dressing you have made. 

1 comment:

  1. That looks really good! Thanks for sharing.