Indian Cod Tart
Weeknight-friendly Cod Tart with the coconut and curry leaf we come back to again and again....
Our tested Smoked Mushroom Stir-Fry: slow-braised, generous, and balanced with tomato and cream. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the ghee and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Weeknight-friendly Cod Tart with the coconut and curry leaf we come back to again and again....
This Indian Skillet leans on tomato and cream to do the heavy lifting. We steam the Paneer for...
The kind of Indian plate you make on repeat. tamarind and jaggery, a proper stir-fry, and a...
Our tested Braised Squash Ramen: golden, generous, and balanced with tomato and cream. Serves 2...