This is a lovely quick and simple curry which is both tasty and filling. The tamarind gives it a really nice, different sweet/sour flavour which distinguishes it from many other curry tastes.
This is a dish that I only caught the end of on an episode of Food and Drink with James Martin but it caught my eye as both the OH and I love a stir fry. Having never experimented with an Indian Stir Fry before, I thought I would give it a go. I didn’t have to make too many changes to this one as the point of the episode was healthy recipes. I did however omit much of the oil (unnecessary calories!!), regularise the portion sizes and up the spices for more flavour! You can see the original recipe here.
Salmon is one of my favourite fish and so I’m always on the look out for new ways to do something a bit different with it. I came across a recipe in Olive Magazine this month that I new I had to give a go and whilst it didn’t need too much converting to make it lower in calories, it really needed more flavour adding. The result is my version of the recipe below!
I love a nice spicy curry and it’s something I love to go out and have in an Indian Restaurant. In the past whenever I’ve tried to make an Indian style curry it has never tasted as good as a take away (I think a lot of other takeaway meals can be home made much nicer!!) and so I have been attempting to create a good one for a while now. This little gem was exactly what I wanted, so quick and easy but so fresh tasting. The ‘final ingredients’ added at the end add a real fresh, spicy kick and the sauce is full of flavour.
My lovely auntie informed me of this amazing recipe from the Facebook page recipe binder yesterday and whilst I usually like to create or adapt recipes (as you will see from all my other posts haha) this one was rather delicious as it was. I only made a few of my own amendments and this was mostly during the cooking and portioning process.
It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.