Recipe of the day
Keralan green peppercorn prawnsI ate this dish, 'chemmeen pacha kurumilagittathu' as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe.
Flounder with chermoula
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Thursday, 29 November, 2012
Make a Moroccan-style chermoula sauce by mixing together extra virgin olive oil, lemon juice, a little diced preserved lemon, pitted green olives, chopped coriander and parsley, some toasted cumin seeds, smoked hot paprika, salt and pepper. Panfry flour-dusted whole gutted flounder until crisp and serve with the chermoula and a big bowl of boiled new potatoes tossed with butter and mint leaves.
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