Cooking chicken Curry zucchini, carrots, poppy seeds, cinnamon, onions and carroway. Marinade in lemon juice, salt and pepper. Sauced with tomato paste and served on a bed of spinach and rice.
Culinary views and tips from a Restaurant owner based in Melbourne, Australia.
Cooking Eggplant Curry with yoghurt, carroway, tamarin, fennel, tumeric, pepper, garlic, onions and ginger. Served with saffron rice.
Cooking hotpot – a winter hearty and chunky vegetable and meat (chicken) soup. Sauce with yogurt, paprika, cumin, carroway and anaseed. Vegetables including broccoli, zucchini, carrot, onions and chili.
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