26th September 2020

I have been itching to cook from The Spice Route since I got it the other week.  Flicking through the Zanzibar prawn curry really stood out.  It looked rich and inviting and screamed Saturday night curry night to me.

This curry was absolutely gorgeous.  Not a curry like I have tasted before much lighter than Indian and less spicy and sweet than Thai.  The base was largely onion with some spices and tomatoes.  Really, really tasty.  What I loved about this was I followed the recipe and there was not a single adjustment I needed to change or alter for my taste.

I served this with buttered spiced rice and home made naan bread which worked out really very well, my first time making naan bread.  Bread is so much easier using a machine with a dough hook.  Whenever I have made bread before I am always temped with a sticky dough to add more flour when I know you shouldn’t.  In a machine it is easy not to because the machine just keeps going and by the end of the kneading time it tends to be right where it is meant to be.

I am excited to pick out other recipes from this book to cook.