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Why not try a Goan fish curry

Why not try preparing a fish curry with new combinations of spices

Curries have been a staple option with diners for some time now, becoming generally recognised as a national staple.

Given that culinary spices are a key ingredient in nearly every variety, it can be easy for caterers to get into the habit of repeating the same methods of preparation again and again.

However, Chef Steve - McCormick's resident expert - says one of the best things about the ingredients are their versatility, as new combinations can create something that is, in effect, an entirely new meal.

For instance, in an article for the Guardian, Felicity Cloake - chef and author of Perfect: 68 Essential Recipes for Every Cook's Repertoire - recommended a Goan fish curry that uses cloves, coriander, cumin, turmeric and ginger.

She claimed the meal came to her as a revelation while eating at a restaurant on her travels in Goa, India.

The fish can be switched for an alternative, so the diners can be left to select their own preference.

Related Products: Ground Coriander, Ground Cumin, Ground Turmeric

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