Beef / Mutton Curry

A rich, spicy Indian curry never fails to get my tummy going. Just before cooking this, I was out of home at a nearby shopping centre. Passing by the food court, an aromatic waft of curry hit me, making me turn around and pay attention to the stall it came from. Well needless to say, after inspecting their food I headed home and started cooking.

A good curry isn't hard to make, but it's not a case of just adding curry powder to meat. I always add freshly ground spices to the curry powder to get that extra oomph.

Salt then slice the beef into bite size pieces and dice the following:

• Onion
• Garlic
• Ginger
• Cut chillies
• Tomatoes

Grind up in a motar and pestle these spices:

• Cloves
• Cinnamon
• Cardamom
• Star anise

How to Make Roti Prata Like in Singapore

I am told that Roti Prata has its origins as a south Indian bread. The food however has since evolved and been adapted into Singaporean as well as Malaysian cuisine. Whatever its background, this is one of the most popular and distinctive breads in Southeast Asia and it is without doubt one of my favourites from home.

Sri Lankan Chicken Biryani

While living away from home, back in 2010, I developed a really bad craving for proper biryani. I missed the spices, heat and fragrance found in good indian food and so I set off to cook my own dish.

The recipe I provide here does not have quantities shown as I'm the sort of cook who judges by eye, taste and smell.