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
Basmati rice cakes
Cocktail samosas
Spiced beetroot salad
Prawn curry with sautéed pupunha (heart of palm)
Spiced pão de queijo (cheese bread)
Garam Masala
Tandoori Chicken
Mandioquinha (Arracacha) Bombay
Mandioquinha Bombay
Ingredientes:
2 teaspoons vegetable oil
1 bay leaf
1 teaspoon mustard seeds
A 2cm piece of fresh ginger, peeled and thinly diced
1 onion, diced
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chilli powder
Salt
1 teaspoon lime juice
1 tablespoon fresh chopped coriander
1 garlic clove, chopped
250 gr cherry tomatoes, chopped
1/2 teaspoon tomato extract
1/4 red chilli pepper, de-seeded and diced
1/2 cup water
How to make:
Chilled cucumber and fenugreek soup
350 ml chicken or vegetable stock
1 medium cucumber, peeled and diced
1/4 teaspoon chilli powder
1/4 teaspoon fenugreek powder
2 tablespoons of chopped mint leaves plus a couple more for decoration
Salt
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.