Tonight we have a Bengali style curry.  Thank-you Rumpa for the priceless cooking lessons back in the good old days in Glasgow.  This curry has our own coconut cream (which you can purchase at Green Supaul’s in Punta Gorda).

I love cooking up curries because the wonderful aromatic herbs pervade through the house.  This is when the dogs and the cat start sniffing around because it smells so delicious!  Even the cat gets curry sauce on his gizzard!

Herbs and Spices used; cardamom, star anise, cumin seeds, mustard seeds and bay leaves.

Powdered spices used; curry powder, yellow ginger (tumeric), green chili (home-made), cinnamon and clove.

Ooooh…look at this.  A “quick” curry in 2 hours (most other curries take about 12 hours!) with fresh coconut cream!

Check out the recipe for Coconut Cream Chicken Curry in Belize Wild Recipes.  Mmmmm…yum!!

0