I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.Read More
The Cliff, the most elegant restaurant in Barbados, lives up to its name. It's cliffside views are so spectacular, you feel like you are in a fairyland. Chef Paul Owens, an Englishman who's lived in Barbados for 15 years, uses culinary influences from all over the world with a Bajan sway. I loved his Thai-influenced curry, which uses lots of Barbadian peppers for colour and zest.Read More
You can buy Japanese curry powder, but it’s easy to make your own from our recipe (click here). Serve it with rice or udon noodles and Japanese pickles (for recipes click here and here). Start with small bowls of vegetable udon soup or tuna tataki. The grated apple gives sweetness to the sauce.Read More
Miheer Shete of Toronto’s Bannock restaurant has trained and worked around the world. Originally from Mumbai, he came to Canada five years ago but never lost the taste of home. The flavours in this curry are inspired by Konkan, a coastal area near Mumbai where coconut, curry leaves, tamarind and seafood are abundant. This is a variation on his octopus curry that was one of the most popular dishes at CurryFestRead More
The sauce for this duck breast is Thai-inspired. The addition of coconut milk, lemon grass and hot spices give a depth of flavour to the sauce, which is enriched when served over the duck breasts. If you can’t get duck breasts, use chicken breasts as a substitute.
I love the texture of sticky rice. Having had some issues with getting the texture correct – mine was too gluey – I turned to Nick Liu, chef proprietor of the excellent Dailo restaurant in Toronto. He showed me how to cook it and this is his recipe.Read More
Serve this easy dish over a bed of rice. Substitute any thick white fish you like - striped bass, grouper and black cod are all excellent. I used light coconut milk and it worked beautifully. The sauce can be made up to three days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8 to 10.Read More