![\"\"](\"https:\/\/www.nourished.eu\/blog\/wp-content\/uploads\/2017\/03\/penguins-4-300x208.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"The following article was written and published by the Penguin News, The Falkland Islands weekly newspaper<\/p>\n
“I\u00e2\u20ac\u2122ve recently been lucky enough to have the time to join Uzma\u00e2\u20ac\u2122s Kazmi\u00e2\u20ac\u2122s Spicy Cuisine evenings at FICS. Last week, with her patient supervision, we made Chicken Biryani and Lahori chiker cholay, a spicy chick pea curry. It turns out that the trick with an authentic Biryani is to fry the onions until they are so caramelised they take on a whole new flavour. Uzma informed me that the word Biryani means fried onions. I later asked her what masala meant \u00e2\u20ac\u0153gravy\u00e2\u20ac\u009d she replied and then as I showed so much wonder at what she had told me she smiled her beautiful, mischievous smile and said \u00e2\u20ac\u0153Yes Molly it\u00e2\u20ac\u2122s like learning another language!\u00e2\u20ac\u009d The list of ingredients was extensive but we all pooled our spices and offered each other advice on where to find the rarer items.<\/p>\n
Later in the week I was wandering around Stanley and, as ever, was drawn to the end of aisle bargains. I can never resist a red sticker. In Seafish I found Tamarind and then later in the West Store there was a glut of palm sugar both reduced to pennies. Neither of these ingredients I expected to find in FI. They made me think of one of my all time favourite curries. The Goan Prawn Balchao. I was taught it at Rick Stein\u00e2\u20ac\u2122s years ago. It\u00e2\u20ac\u2122s a relatively dry curry and is traditionally made with prawns but works just as well with chicken strips and, I can imagine, it would be fabulous with squid.<\/p>\n
Firstly make the paste. If you have a coffee grinder throw all your spices in it but if you have had a bad day at work get out your rolling pin, pestle and mortar or whatever blunt instrument you have to hand and start smashing 1 teaspoon of cumin seeds and 2 teaspoons each of coriander seeds, black peppercorns and cloves. Pop them all in to a food processor adding 1 teaspoon of turmeric, 1 teaspoon of palm sugar (muscovado will do if it\u00e2\u20ac\u2122s sold out), 1 teaspoon of salt, 6 garlic cloves, 100g red chillies, 2 teaspoons of tamarind (if you are using the dry stuff you might need to add a bit of warm water to soften it) a thumb of ginger and 2 tablespoons of red wine vinegar. Blitz together and that\u00e2\u20ac\u2122s your paste done.<\/p>\n
When you are ready for supper chop a couple of onions and another 6 cloves of garlic frying them until brown add the paste and fry for a couple of minutes until the spices start to separate from the oil. Mix another 2 tablespoons of red wine vinegar and 1 tablespoon of palm sugar. Simmer for a minute or two before adding the prawns. They just need to warm through. Try it, It\u00e2\u20ac\u2122s unusual but so tasty and I do hate seeing good food go to waste”<\/p>\n
“Thank you to all the people who emailed to tell me where to find seaweed. I am off out to have a bit of a forage. Mols”<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The following article was written and published by the Penguin News, The Falkland Islands weekly newspaper “I\u00e2\u20ac\u2122ve recently been lucky enough to have the time to join Uzma\u00e2\u20ac\u2122s Kazmi\u00e2\u20ac\u2122s Spicy Cuisine evenings at FICS. Last week, with her patient supervision, we made Chicken Biryani and Lahori chiker cholay, a spicy chick pea curry. It turns … Continue reading “Penguin News”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":593,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,46,50,15],"tags":[],"class_list":["post-268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-falklands","category-foraging","category-publication","category-travel"],"_links":{"self":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/comments?post=268"}],"version-history":[{"count":11,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/268\/revisions"}],"predecessor-version":[{"id":598,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/268\/revisions\/598"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media?parent=268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/categories?post=268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/tags?post=268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}