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Whilst we were in Goa, Anthony, Zowie and I spent a morning with ex-chef Rahul learning five different dishes, cooking them all from scratch and then getting to eat it all. Perfect.

We chose to make the following dishes:

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The most surprising thing about cooking all these dishes in two hours was that everything required very little cooking. Sure, there was lots of marinading and mixing up about eight different spices, but I thought everything would need to cook for hours to get all the spices to ‘marry’. It was a great experience and Rahul was relaxed and very patient with us. Looking forward to trying to recreate this menu when I am back home…

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See all that garlic? We used ALL of it.

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The marinader

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Goan fish curry paste.

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Red Snapper fillets.

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Pureed spinach for the Palak Paneer.

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Cooking my favourite thing: Paneer.

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Beating up the dough for the stuffed paratha.

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Zowie getting stuck in.

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The winner of the 2014 newcomer for stuffed paratha roller.

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Finishing touches to the Biryani.

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Goan Fish Curry

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Tangadi Chicken (tastes better than it looks)

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Vegetable Biryani

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