Coconut fish curry is delicious served with either rice or a flat bread. This mild-medium spiced curry is gluten-free and uses fresh coconut milk and a firm-fleshed white fish such as cod, haddock and tilapia.
This is an Indian inspired spiced frittata, which contains panir, a type of cheese made by curdling heated milk usually with lemon juice. In this recipe, I have used my favourite herbs, spices and vegetables.
My sprouted chickpea pillau is a delicious variation of a North Indian gluten-free vegetarian rice dish. The rice is flavoured with aromatic spices like cumin, cinnamon and coriander and I am have replaced regular chickpeas with sprouted chickpeas.
Kitcherie, is a very satisfying dish, which is soothing to the digestive system. It is a traditional vegetarian rice and bean dish eaten in India and Pakistan. There are many variations and consistencies ranging from thin and soup-like to dry and firm. I have adapted this dish to use...
This curry is cooked in a thick tomato-based sauce. Wild salmon is rich in omega 3 fatty acids and is also a source of vitamin D. I prefer using wild salmon as there are less contaminants than the farmed varieties.