An authentic blend of widely-available ingredients make this popular Thai curry paste, with the blender doing all the hard graft!

From Goa, a fresh, fragrant, spicy and tart spice paste traditionally used to marinate chicken but perfect for a variety of seafood.

A classic watercress sauce, simple to make and perfect with all poached fish.

"This is the ultimate lobster sauce, which never fails to lift the simplest grilled or poached fish to ethereal heights." Ramsay (1999)

Classic Beurre Blanc enlivened with capers and parsley to create a sauce that accompanies steamed and poached white fish superbly.

An authentic recipe for the well-known curry paste. And it doesn't blow your head off!

The quantities below make sufficient for 2 servings of the recipe I have posted it to accompany, Black Bream with Couscous and Tapenade. ...

Citing Madhur Jaffrey [1]: “Every household in Goa, however humble, has a big jar of what is called ‘rechad masala’ sitting in the...

A general purpose spice paste, distinctly Goan in style in containing chillies, vinegar, garlic, pepper and cloves. In fact, I suspect...