Monday, 9 April 2012

The World of Green Saffron

 Last Thursday I worked at a stall in the markets in Cork.  This stall sold all sorts of delicious-smelling spices for making a wide variety of curries, ready made sauces as well as serving 3 types of curry with rice for lunch, and Bombay potatoes. It was a fantastic experience as not only was I able to learn about what spices go into which curry, I was fortunate enough to be able to check out the other stalls at the market and make a few purchases (after our lunch rush of course!).

Last night Robyn came home with several sachets of different curries, having just been to help one of the owners of Green Saffron with her garden, and so we decided to have Murgh Oudhi (aka Buttered Chicken) for dinner.

The produce used in these spice-mixes are so fresh and fragrant that the end product tastes better than anything you've had.  The sachets come with their own little recipe on the back of the packet and they're easy to follow - we had to blend up the mix with ginger, garlic, onion, lemon zest and juice and yogurt and then let the chicken marinate a while.

The key in a good curry is using the freshest ingredients and authentic recipes.  I never would have thought much of curries to be honest, but after smelling and tasting what was on offer I'm completely converted!


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