INGREDIENTS: (Makes 2 x 200ml jars) 300g fresh
root ginger, peeled unless it's young (250g prepared weight) 1tbsp fine sea salt 200ml rice vinegar or white wine vinegar 100ml water 50g granulated sugar METHOD: 1.
Combine 2 tsp ground turmeric with a 5cm piece
root ginger, peeled and finely sliced, and 2 tbsp olive oil.
INGREDIENTS: (Serves 4) 2tbsp sunflower oil 2 large shallots, very thinly sliced 2cm knob of fresh
root ginger, peeled and thinly sliced 1 fresh red chilli, deseeded and thinly sliced 350g peeled raw king prawns, deveined 250g broccoli, broken into tiny florets 150g oyster mushrooms, thickly sliced (use chestnut mushrooms if you can't find 6tbsp black bean sauce 2tbsp dark soy sauce Juice of 1/2 lemon Salt and pepper stir things METHOD: 1.
INGREDIENTS: (Serves 4) 11/2tbsp sunflower oil; 1tsp mustard seeds; 10 curry leaves; 2 onions, thinly sliced; 2 green chillies, thinly sliced; 4 garlic cloves, finely chopped; 1cm piece of fresh
root ginger, peeled and finely chopped; 1tsp salt; 1tsp ground turmeric; 1tsp ground coriander; 1/2tsp ground cinnamon; 8 skinless chicken pieces on the bone (I use 4 thighs and 4 drumsticks); 400ml can coconut milk METHOD: 1.
Peel and grate a 5cm piece of fresh
root ginger. Add that, plus 1 tsp medium curry powder and 1.2l hot vegetable stock.
| Recipes from Masala by Mallika Basu (Bloomsbury, PS26) Photography (c) Issy Croker CHEPA VEPUDU PAN-FRIED CHILLI SEA BREAM (SERVES 4) INGREDIENTS: 5cm fresh
root ginger, finely grated; 8 garlic cloves, finely grated; 2 tsp chilli powder; 1 tsp freshly ground black pepper; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tbsp lemon juice; 4 sea bream or sea bass fillets (skin on); 8 tbsp oil; salt; lemon wedges, to serve METHOD: 1.
| Recipes from Masala by Mallika Basu (Bloomsbury, PS26) Photography (c) Issy Croker PUDINA KOFTA MEATBALLS IN A MINTED COCONUT CURRY (SERVES 3-4) INGREDIENTS: 2 tbsp coconut oil; 350g lamb meatballs (pack of 12); 4 green cardamom pods; 1 medium onion, finely chopped; 4 garlic cloves, finely grated; 2.5cm fresh
root ginger, finely grated; 1 tsp ground fennel; 1 tsp white pepper; 1 green chilli, finely chopped; 125ml hot water; 1 x 400ml tin coconut milk (at least 75% coconut); 5-6 mint sprigs, leaves finely chopped, plus a few leaves to garnish; salt and freshly ground black pepper METHOD: 1.
"And if you use cooked tiger prawns, it will be on the table in seconds!" INGREDIENTS: 1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh
root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD: 1.
Chicken and mango stir fry Serves 4 Ingredients 1 bunch spring onions a small nugget of
root ginger 1 garlic clove 1 ripe mango 450g boneless skinless chicken breast 4 tbsp vegetable oil 350g bag of fresh stir-fry vegetables 3 tbsp soy sauce 1 tbsp sweet chilli sauce rice or noodles, to serve Method 1.
INGREDIENTS: 700g rib-eye steak 1.2ltr water 2 medium onions, diced 6 garlic cloves, diced 5cm piece of fresh
root ginger unpeeled (if organic), thinly sliced 20 cherry tomatoes, halved 3tbsp tamarind paste A big pinch of black or white pepper 3-4tbsp fish sauce (nam pla) 400g green beans, tops trimmed 400g pak choi, leaves and stalks roughly chopped 2 whole fresh red chillies 400g spinach METHOD: 1.
2 cm piece of
root ginger, peeled and finely grated ?
Following the advice to arrive ten minutes before the appointment, I was served an invigorating cup of cold
root ginger tea and assigned my therapist, Nerie.