Fish curry with coconut brown rice

Total time: 0:40 Prep: 0:10 Cook: 0:30 Level: Easy Serves: 2 people Ingredients 250 g. butternut squash, peeled and chopped into 2-3cm pieces 1 tbsp. vegetable or coconut oil 125 g. wholegrain rice 200 mL reduced fat coconut milk 1 onion, finely sliced 30 g. fresh root ginger, finely chopped 1 tbsp. (heaped) Thai red curry paste 200 mL fresh fish stock 2 firm white fish fillets (such as cod or haddock) Directions Preheat the oven to 200˚C, gas mark 6. Arrange the squash on a foil-lined baking tray; drizzle with ½ tbsp oil, season…

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How to Make Brown Bread at Home

It is hard to imagine starting the morning without a crisp toast, slathered with butter or cheese spread, and a fluffy omelette on the side. Bread is very much a part of the Indian kitchen though its origin directs to the West. While white breads have graced our breakfast table for years, it is now time to make way for more wholesome and healthier variants like brown bread and multi-grain. If you are done with store brought breads, being mindful about reports on chemicalsbeing used in baking breads, you can put on the baker’s hat yourself and…

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