Pasalai keerai kootu/purple stem spinach cooked with dhal.
To make -
simmer 1 bunch sliced spinach with
5 sliced shallots,
1 sliced tomato,
1/4 cup masoor/orange dhal,
1/2 inch sliced ginger,
5 garlic and some water.

Gently mash, add salt and 1 tsp turmeric powder.
Stir and simmer.
Pour 1/4 cup
coconut milk, simmer and remove from heat.

Heat 2 tbsp ghee and quickly
temper 1 tsp mustard seeds, some curry leaves
and some fresh red chillies.
Tip into spinach mixture and stir.

#CookWithNavaK #SpinachLentil #PlantBasedRecipe

Sotong/squid Thai style.
To make: blend 5 green chillies,
2 birds eye chillies/cili padi,
4 shallots,
5 garlic,
1/2 inch ginger,
1/2 inch roasted belacan/shrimp paste and
1/2 inch fresh turmeric/kunyit.

Fry with 1 smashed serai/lemongrass in 4 tbsp till aromatic. Pour 1/4 cup thick coconut milk, season with palm sugar and
a little fish sauce.
Salt? Taste before adding.

Add sotong (3 medium size, slice and mix with 1 tsp corn flour), stir and cook.
Off the heat and combine in some basil leaves.
Dish out.

Note: don't over cook sotong. Otherwise they will become rubbery.
For more gravy, add some water.
#SquidThaiStyle #ThaiFood #CookWithNavaK

Nava’s Sardine Curry
In 4 to 5 tbsp oil,
sweat 6 smashed garlic and
I large sliced red 🧅 onion.

Add fish curry paste (mix with water),
2 bay leaves,
I tsp mustard seeds and
1 1/2 tsp fenugreek/halba seeds. Stir and cook till oil floats.

Add potatoes. Stir for a min or two.
Pour water and simmer.
Pour Asam/tamarind juice.
Tip in sardine (from 1 large can and including the sauce as well). Add salt.

Cook and simmer for 2 to 3 mins.
Sprinkle some fenugreek leaves and off the heat.
#CookWithNavaK #SardineCurry