Spicy Mango and Tomato Soup - Perfect for the shivery cold winter.

1. Take half a tea spoon of mustard seed and shallow fry for a couple of minutes. 

2. Add a generous dollop of garlic. You can't have too much of garlic in this soup.

3. Add half a tea spoon of dried chillies. 

4. Chop up two tomatoes. 

5. Stir-fry the tomatoes in with the garlic, chillies and mustard seeds.

6. Chop up half a mango. Keep the mango skin for testure and taste. I prefer unripe mango for this dish. 

7. Add it to the pan.

8. Let it cook for a bit and then use a masher to coarsely blend the contents.

9. Don't forget to add some salt.

10. Roast some fennel seeds.

11. If possible grind up the fennel seeds.

12. Add to the soup. 

13. Let it cook and after a few minutes you have the most tasty spicy-sweet-tangy soup.

Lal saag and chingri - Red Spinach and Prawns

As I was walking through Whitechapel and negotiating through the crowds whilst checking out all the veggies from the home country it delighted me no end to find red spinach amongst the throngs of vegetables laid out on display at the marlet stalls. The last time I munched on red spinach must have been years ago when I actually lived there. Red spinach belongs to the superfood group because it is so full of goodness. Red spinach tastes amazing and with rice it is heavenly in terms of home comfort cooking. So here it 'lal saag and chingri' - red spinach and prawns. 

1. The first thing about red spinach is prepping it. This can be slightly time-consuming but don't fret it's worth it. 

2. Pluck the leaf stalk from the main stem.

3, Cut the stems into a couple of inch long pieces, then clip the ends of pieces and strip away the outer skin.

4. Into some hot oil saute one whole medium-sized chopped onions.

5. Chop up a few green chillis depending on how hot you want it.

6. Add a large spoon of ginger garlic mix.

7. Then add a packet of prawns.

8. Stir it all together and let cook for a few minutes.

9. Add in the red spinach leafs and chopped up stalks.

10. Cover with lid and allow to cook for a few minutes.

11, Add some salt.

12. Stir it all in.

13. Serve up the red spinach and prawns with some steaming hot basmati rice,,,,and voila.

Bottle Gourd and Prawn Curry

1. Cut the bottle gourd halfway through the intersection and peel.

2. Chop up the gourd into cubes, sprinkle some tumeric over it, with a cup of water in the bottom of the saucepan heat for a few minutes, 

2. Chop up some onions and garlic.

3. Heat some oil in a deep frying pan.

4. Add the onions and garlic into the heated oil.

5. Add some hot water so the mixture doesn't dry up.

6. Add a spoonful of salt.

7. Add half a spoon of tumeric. 

8. Add half a spoonful of chilli.

9. Add half a spoonful of garlic.

10. Add half a spoonful of ginger.

11. Stir in the spices.

12. The sauce is created.

13. Add in the prawns.

14. Scope the pieces of bottle gourd free of the excessive water.  

15. Add it to the prawns and sauce. 

16. Stir it all together and after a few further minutes you have the tastiest of 'Mula and Chingri' curry.

The Rui Mach Curry / The Rohu Fish Curry

The Rui Mach Curry / The Rohu Fish Curry

1. Start with a heated frying pan and vegetable oil. 

2. Add in a tablespoon of blended onion and garlic.

3. Add in the following spices :- 1 teaspoon each of tumeric, chilli, coriander, garlic, ginger. Plus half a teaspoon of cumin. 

Add one teaspoon of salt and half a mug of water. 

4. Prepare the flat green beans by cutting of the ends and then chopping up the beans. 

(My mother taught me the trick that if the veggies are a bit old then soak them in a bowl of water and microwave for a minute under medium heat.)

5. In the mean time the sauce should be cooking along nicely. 

6. Now add in the Rui Mach. In this scenario we are using about eight medium-sized pieces.  

(You can buy Rui Mach from Asian grocery markets - try Green Street, Whitechapel, ....)

The shop will cut up the pieces for you. My mom brings the pieces home and rubs off the fish scales with her fingers.) 

7. Stir the sauce over the fish, ensure the pieces are covered in plentiful sauce.

8. After a five minutes of cooking scoop the fish pieces from the sauce and put aside.

9. Now add in a few pieces of chopped up potatoes. 

10. Add in a handful of the flat green beans.

11. Allow the veggies to cook for several minutes.

12. Now don't forget the put aside Rui Mach.

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 13. Make sure you are happy with the veggies being cooked. 

14. Add the Rui Mach back in. Cook for a further few minutes. 

15. And you have the perfect Rui Mach curry.