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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

BENGALI MUSTARD CURRY
INGREDIENTS

Onions
Fresh Ginger
Garlic
Curry leaves (optional)
Mustard Seeds
Fresh Coconut
Chilies
Cumin Seeds
Coriander Seeds
Turmeric
Mustard Oil
Coconut Milk
Crushed Tomatoes
Salt
Pepper
Sugar

PROCEDURE

Dry roast (on low heat) the coconut, mustard seeds, curry leaves, coriander, cumin, and green chilies in a pan until the coconut starts to brown. Blend in a processor. Fry the blended mixture in mustard oil. Add Ginger and Garlic. Add tomatoes, vegetable stock, coconut milk. Season and simmer on a low heat for 15-20 minutes. Blend smoothly or leave it chunky depending on preference. Add your favourite vegetables or proteins to finish the curry. Garnish with fresh cilantro.

Hari's Recipes