NatCooking

Easy Pumpkin soup 🥣 Full written recipe on NatCooking dot com soup

I’m learning to make a dish from every country in the world! This episode: India 🇮🇳 featuring Dr Nithya Franklyn of MasterChef India.

Recipe ⬇️

Malabar Fish Curry

Ingredients
- 500 g fish
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
- Curry leaves
- 1 tbsp ginger, chopped
- 1½ tbsp garlic, chopped
- 1 green chilli
- 1 onion, chopped
- 1 tsp salt
- ½ tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tomato, chopped
- 1 tbsp tamarind paste or 1 piece kodampuli
- 3 pieces raw mango
- 150 ml coconut milk

Method
- Heat a generous drizzle of coconut oil in a large pan over medium heat. Add the mustard seeds and allow them to splutter. Stir in the fenugreek seeds and let them become fragrant, then add the curry leaves.
- Add the chopped ginger, garlic, and green chilli. Sauté for 1–2 minutes until fragrant.
- Add the chopped onion and cook until softened and lightly golden.
- Stir in the turmeric, chilli powder, coriander powder, and salt. Add a splash of water to prevent the spices from burning, then cook for 1–2 minutes until the masala is fragrant.
- Add the chopped tomato and cook for a few minutes until softened and beginning to break down.
- Stir in the tamarind paste and cook for another 2–3 minutes. Add enough water to create a light curry sauce.
- Gently add the fish pieces and the raw mango. Simmer for about 2 minutes, taking care not to stir too vigorously so the fish stays intact.
- Pour in the coconut milk and gently simmer for 4–5 minutes, or until the fish is just cooked through. Avoid boiling the curry after adding the coconut milk.
- Finish with a handful of fresh curry leaves. Remove from the heat and allow the curry to rest for 5–10 minutes before serving.

Share a rant & some toast with me 🫣 Not my usual content but I just needed to process this revelation with someone lol

Easy chicken curry 🍛 Feeds a family of four for about $20 👌 I hope you make it! Full recipe on natcooking dot com

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Cinnamon Rolls Recipe

550g plain flour
⅓ cup (65g)brown sugar
2¼ tsp (7g) instant yeast
1 tsp salt
250ml warm milk
75g melted butter
1 egg
1 tsp vanilla
2 tsp cinnamon
½ tsp mixed spice

Filling:
100g very soft butter (not melted)
¾ cup brown sugar
1½ tbsp cinnamon
Pinch of salt

Cream Cheese Glaze:
120g cream cheese room temp
60g butter, softened
1 cup (125g) icing sugar
Splash of vanilla
1–2 tbsp milk (this is used to loosen mixture)

-In a large bowl, mix warm milk, yeast, and brown sugar. Let sit 5 minutes until slightly foamy.
-In this time, in another large bowl add flour and salt. Make a well in centre & add egg, vanilla, melted butter & your now frothy milk & yeast mixture from the other bowl.
-Stir this with a spoon to form a shaggy dough in the bowl. Tip this out onto a floured (and clean lol) bench top & knead for about 7-10 minutes until smooth & springy. Cover with ya ghetto lid (or cling wrap / tea towel) and rise for about 1 - 1.5 hours or until doubled.
-In a small bowl mix together the brown sugar, cinnamon & a pinch of salt (see filling)
-Roll dough into a large rectangle (see video if you like). Spread softened butter evenly. then sprinkle over the sugar, cinnamon, and salt mix
-Roll tightly from the long side and cut into 12 rolls. I use dental floss to cut by sliding the floss under the log & tying together to slice. But a sharp knife works just as well
-Arrange in a lined baking dish, cover, and proof 30 minutes somewhere warm until puffy (not daddy)
-Bake at 180°C (350°F) for 20-25 minutes until golden.
-Spread glaze over warm rolls and serve

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Here’s a recipe to have up your sleeve for when visitors turn up 🙌 Recipe on my website NatCooking dot com 🙏 Big thanks to my big brother Josh Pua who has worked hard to put this altogether for us! We didn’t even ask him to do it - he just knew it would be helpful and off he went! So skilled bro! Thank u!