CURRY UP cookbook

CURRY UP

CURRY UP cookbook available to buy now

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INSIDE EXAMPLE….

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“Curries have become a mainstay of western cuisine and are adored by millions, yet the recipes and spices still elude even the most ambitious of cooks.

Lulu opens the door on this mystic world with easy to follow recipes, explanations and stunning photos. The easy going feel of the recipes pulls you in, you will soon discover that you too can achieve authentic flavours.

The recipes reflect Lulu’s Indian heritage, intertwined with her very British upbringing, her travels and deep love of Indian foods and spices, all of which translates into a cookbook which should grace every kitchen where there is a longing for the real taste of worldwide flavours.

Curry Up is a must-have cookbook for the adventurous cook; just reading the recipes brings home to us all the reasons we love spices so much, but they also enable us to recreate the dishes we love and even cook others we have never tried before… no spice-loving kitchen should be without Curry Up!”

RRP 13.99

(+ postage and packaging)

For enquiries please email;

info@lululemonandlace.com

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Fragrant Crab Cakes

Hello Folks!

These crab cakes are so tasty, they are full of fragrant spices.  They are like fish cakes, and are very popular in the United States, this recipe is not a traditional recipe however, as I wanted to include some spices. I didn’t include chilli as I wanted to keep these mild and tasty.

I coated mine in breadcrumbs, the question was to coat or not!! I am glad I did as they tasted scrumptious!!

They are also pretty healthy, I have used foods that are easy to digest if you suffer with crohns or colitis (each person is different so remove the ingredients you cannot eat),  spices such as turmeric and ginger are great for you, and I have used coconut oil to cook the cakes in.  The coriander I chopped up extra  fine; but this may not agree with some crohnies…

Tip: Use gluten free flour & breadcrumbs  too to make these GF friendly!!

It also contains no lactose so win win!!

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Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

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Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

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Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

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To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

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Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

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One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.

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Pop back onto the baking tray and continue to breadcrumb all cakes.

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To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

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Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/bishop-crown-chilli-jam/

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Enjoy xx

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Fragrant Crab Cakes

  • Servings: 4
  • Difficulty: average
  • Print

2015-08-17 18.23.43 copy

by Lululemonandlace

Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.  Pop back onto the baking tray and continue to breadcrumb all cakes.

To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

Lulu xxx

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Keralan Meen Molee (Fish and Coconut Stew) another dish from last Saturday’s Supper Club

This dish was on my 5 course menu from Saturdays Supper Club check it out….

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

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Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

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Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

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Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

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Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

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Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

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Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

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Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

2016-04-15 17.09.43

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

2016-04-15 17.09.10

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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