Usually my choice of starch is white rice with curries. However, I try to incorporate as much grains as i can because I don't get the wheat fibre. In Pakistani Cuisine, we depend on Roti ( something like Wheat Tortilla) and Naan ( very similar to pizza bread) to fullfill the carb/fibre needs. Anyways, I tried curry with brown rice to be healthier and cut down and white starch. It was satisfying for dinner Entrée and brown rice texture was very similar to wheat oats, very grainy, plump and had a bite to it. The red curry was made with a spice paste that is available in most grocery stores. The ingredients are as follows: 1 tbsp olive oil 1 tsp red paste 1/4 cocunut milk (freeze the rest, if out of a tin) 2 tsp lemon juice 1/2 tsp sugar 1 fillet of fish 1/2 a cup of brown rice 1/2 a cup chopped green pepper 2 green chile Procedure: Sautee the paste and some basil leave ( optional) and add coconut milk afte
I cook with intuition and I am trying very hard to cook with consistency, may it be following recipes or keeping the ones that work. Food has always been a way for me to connect with people. I grew up knowing how blessed I was to have good food on our table. I travelled and tried different cuisines and watched travelling/food shows with intrigue. I started cooking when I was a university student. I am a teacher by profession now and I think I bring that into my cooking, hence the blog.