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Extra Spicy Curried Mackerel Fish

Inspired by Sri Lankan flavors and also Goan Fish curry Curried Fatty Fish

fisherman’s in western seashore, Sri Lanka

My father turned 71 years last week. I have been in touch with him every couple of days. We talk hours over skype trading stories when I was growing up. It is so hard that I have not seen him or my mother over two years. I miss seeing his face and sitting in veranda in the cool summer breeze, eating my mothers favorite pick of dishes that she cooks up specially for me. My mother is all hands in when she cooks. She is always so meticulous about getting freshest ingredients possible, oftentimes greens vegetables and herbs from her own homegrown garden and seafood from the fishmonger comes to my home every Tuesday and Thursday with his catch. That is when she makes her one of the greatest fish curry recipes, with the pick that day. Fragrance of fresh seafood simmering in a broth of Malabar tamarind, tomatoes, and blend of cayenne pepper and curry powder is always wholesome in midmorning.

My home being just half and hour from western seashore of Sri Lanka and closer to one of the biggest wet fish markets in southern Colombo getting fresh seafood was never a problem. Beauty of it is everyday catch he brings is different and my mom had a perfect recipe for each. There were many to choose from among many tuna verities including yellowfin, skipjack, bullet and merlin, mackerel, Sardines, beltfish, grouper, snapper you name it. Whatever the choice was for that day my mom was very meticulous about cleaning the fish thoroughly.

silver fish on brown chopping board
Cleaning your fish

She would remove gills and guts, trim off the fins altogether. I mean getting in and pulling every little spec of inners out, scraping the fish with back of the knife to remove the scales (if any) and rinsing thoroughly with cold water. “Never put any fins and rinse your fish well before making curry. Or your curry will be too fishy and ruined” she used to say. Next step is to cut the fish to thick pieces of steakes and soak in little water mixed with vinegar, lime juice, salt, and turmeric. This is a step I still follow today when I get fresh fatty fish that I must clean and prep myself. Half and hour in the soak and rinse really help with getting a well-rounded flavor in your curry.  Remove the steakes out and rinse thoroughly with cold water and you are ready to go.

With the fish ready to go us get to making some Sri Lankan spicy fish curry today. I am using some fresh Spanish mackerel I found in my local grocery store. I went ahead and cleaned and prepped the mackerel for my curry. It was three large fish and yielded 4 pounds of stakes once prepped. It was too much for making curry all in one go, so I decided to borrow a little trick from my mother’s book again and do a one more prep step. This way I could divide mackerel steaks into batches and freeze it to make a curry in a snap. Also, if I change your mind about making a curry again, I can always make a sandwich or cutlets once you have it prepped this way.

Pre-cooking mackerel

  • Add fish steakes in heavy bottomed pot with a lid (4 pounds of Spanish mackerel)
  • 2 tablespoons of freshly crushed black pepper
  • 2 teaspoons of turmeric
  • 1 heaping tablespoon of sea salt
  • 5 or 6 cloves of Malabar tamarind.

Loosely pack a layer of steaks in the bottom of pot. Lightly sprinkle salt pepper and turmeric on top. Tuck in two pieces of Malabar Tamarind. Repeat the same process until all the steakes are packed. Sprinkle in scant half a cup of water. Cover and place on lowest heat and let the fish slow steam until just done. Do not mix or add any more water because we want fish to stay dry and firm. Remove the stakes and store in airtight container along with Malabar tamarind. It stays good up to a week in the fridge or longer in freezer.

Today I am using one third of my pre-cooked mackerel to make a nice spicy Sri Lankan fish curry.

The Spicy Curry Sauce

Prep time: One hour                                                          Cook time: 20 minutes


  • 1 can of coconut cream
  • 2 tablespoon of coconut oil
  • Half a teaspoon of mustard seeds
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of freshly ground black pepper
  • 4 oz or two heaping tablespoon of turmeric lemongrass yellow curry seasoning base ( Please read how to make yellow curry seasoning base here)
  • Tablespoon of roasted Jaffna curry powder                                       
  • 2 teaspoon of Sri Lankan black curry powder
  • One red onion
  • If you like extra heat add 4 Thai hot red peppers (optional)
  • Clove or two of Malabar tamarind soaked to soften.
  • Leftover water from steaming the fish (if any, use up all that flavor)


  • Puree the onion and peppers.
  • In a heavy bottomed curry pot heat 2 tablespoon of coconut oil. When hot, add mustard seeds and let it crackle.
  • Add pureed onion and peppers cook until soft and bubbly.
  • Add everything else except mackerel and coconut milk. Keeping the heat high, toss to mix and cook for two more minutes. Add coconut milk and simmer the curry until spices are well combined and sauce is thick for about 15 minutes.
  • Add the pieces of fish and cook for another 5 minutes on low until flavors are combined. Give it a taste and adjust the salt to your taste. Since the fish is already cooked, you will only need to cook until fish is warmed through in the sauce.  

Yummy spicy fish curry is ready to serve. Serve warm over steamed basmati rice and a salad.

Creamy potato Salad with No Mayo

Spicy kick with Turmeric yellow curry dressing and inspired by Sri Lankan Potato curry.

Today, when my garden is getting some much needed rain, I thought about testing out some new potato salad idea with no mayonnaise but coconut curry flavored with my favorite homemade seasoning base. It was fun trying out some great outdoor grilling and smoking recipes last week, so why not some sides this week. After all its 4th of July weekend !

Sri Lankan creamy potato curry is more of a soup style curry base made with boiling potatoes in coconut milk and spices, herbs including turmeric and curry leaves. Potato salad on the other hand is potatoes coated with yummy creamy dressing, which is something very different from Sri Lankan idea of a curry. I love the flavor of both and wanted so bad to take inspiration from both dishes to make something with my own twist. I also wanted a lower calorie version of potato salad with no mayonnaise. There are so many variations of potato salads all around the world and I sincerely hope you will come to like mine. Best of all is it has kick to it with lemongrass and curry flavors, heat with fried chilies and crunch with fried Korean anchovies.

with that let’s gather up the ingredients and start making it. This recipe is going to be very easy to make if you have turmeric yellow curry seasoning base already premade and living in your fridge. I will link my post about how to make this seasoning base few weeks back.

Click the link for the Sri Lankan Umami- Part 1

Once made, curry base can go in freezer for over 2 months and in the fridge for two weeks once you thaw it overnight.

Ingredients you will need

2 tablespoons of Turmeric yellow curry base

1 tablespoon of sliced red onions

1 cup of thick coconut cream

2 cups of boiled, peeled and cubed potatoes

1 tablespoon of coconut oil


Deep fried small Korean anchovies

Deep fried chopped curry leaves

Deep fried dry chili pepper



  • Pre heat a cast iron skillet and add sliced onions. fry until golden and caramelized on the edges.
  • Once caramelized, add curry base and coconut milk. Cook on low flame for 5 minutes.
  • Add potatoes and toss to coat. gently heat, covered another 10 minutes on very low flame while gently scraping the bottom. If the sauce is too thick for your liking add little water and gently mix it in.
  • Once the flavors are incorporated and starts bubbling, remove from the flame and mix in cup of chopped tomatoes and red bell peppers and spring onions. toss to coat.
  • This step is optional. Garnish with fried Korean anchovies, curry leaves and chili pepper. I chose chilies because I like a little heat in my food and also I like the crunch that anchovies give. If you do not like chilies or anchovies in your potato salad please feel free to skip it.

This potato salad is best served warm and right after you make it. So if you really want to make it ahead I would recommend pre readying the ingredients but leave out tossing and re-heating it to incorporate flavors for just before serving. Our potato salad tastes creamy and rich as much as traditional salad, but we do not use any mayo make it. Creaminess comes from coconut milk and seasoning base.

Please comment below know if you like my twist of this salad / curry experience if you try it out. I would love to hear from you.

Thanks and have a great day.


Cooking with homemade Black curry Seasoning

Sri Lankan Black pork curry flavor

What better time to breakout new seasoning blends test out grilling barbecuing and smoking than when we readying for 4th of July weekend. Having a premade curry seasoning gives you a way to cook easiest pork recipes ever. We did exactly that with one of our Seasoning bleads inspired by Sri Lankan flavors. Ever since I wrote about roasted black curry seasoning in my blog post the Sri Lankan Umami -2 , I was dying to try out some of my favorite recipes with it and last weekend was my chance. So we set out with grilling some pork and having a blast with it and recorded the whole process. To day I am happy to share with you the recipes process and vlog with you.

Also if you haven’t had the chance to check out our video yet I am happy to share it here.

So lets get right in to it.

Unlike my previous posts we are going to share with you three recipes today. We started out with pork chops for butter fried pork and then Picnic shoulder for smoking and mixture of both cuts including lean pork , some pork fat and also bones for the curry. Curry needs to have blend of all the cuts to give flavors and textures and bring about the best of seasoning you add to it.

Sri Lankan black pork curry

Cleaning and Marinating Pork

We used pork because it works beautifully with the flavors in roasted curry seasoning mix we are using. all that roasted peppers and coriander and tanginess from Malabar tamarind enhances the creaminess and Coconut cream and paste helps the spices to crust in to the meat making it beautifully buttery and fragrant.

Trim off some of the unwanted fats from the meat ( you definitely don’t want to trim all of it because fat will help dissolve the seasoning and absorb it into the meat, as we all know fat is flavor. it certainly is here ). Wash and pat dry the pork chops and shoulder.

For the preparation of curry, once you clean and pat dry the choice of cut. chop it to about one inch pieces or bite size chunks.

Marinating the meat

8 oz of seasoning blend was more than enough to amply season 10 lbs of pork for all three recipes. Here is how to do it. Use 1 teaspoon per lb ratio of seasoning per pound of pork for butter fried pork chops, if you are using salted butter skip adding any extra salt. If using unsalted butter add teaspoon of extra salt to adjust salt to taste.

For smoking and curry go with one heaping teaspoon of seasoning blend per pound if you prefer milder taste, but for a stronger flavor please feel free to add more according to your taste. Malabar tamarind we use in the seasoning will release more and more flavor while cooking, making the resulting curry and smoked meat on high flavored note. Let the seasoning marinate in to the meat for 2 hours to overnight in the refrigerator.

butter fried pork chops only need to marinate about an hour.


  • Heat Cast iron griddle in very high heat with all the burners on in gas grill. it should be smoking hot for an instant sear. Add some butter in the pan and as it melts add the pork chops. let the meat sear on both side. cook on high, basting in melted butter until internal temperature reaches 145 degrees F . Remove from the flame and serve with steamed rice or bread and green salad on the side
  • Add one and half cup of water or coconut milk to two pounds of marinated pork cubes. cover and cook on low and slow flame, roughly about 40 minutes per pound. once the meat is cooked through open the lid and cook for another half an hour until sauce thickens and aromatic.
  • Start the smoker and (let your husband walk you through the process !, just joking .). cook on low in side your cast iron dutch oven. keep the lid closed for first hour and open the lid afterwards and let it smoke and slowly roast. ( refer video demonstration ). We left the meat smoking for 16 hours before slicing it came out oh so perfect. crusty on the outside and juicy and tender inside. almost buttery.
look at that color on smoked pork !

Then it was time to feast !

I hope you enjoyed cooking with us and give a try to make this delights yourself. I promise you wont be disappointed. If you like my recipes support with a comment share and like and even better with a subscribe.

thank you for reading my posts.


The Sri Lankan Umami-Part 2

Roasted curry seasoning for Black Pork Curry

Its Summer! Hot days are here with abundance of greenery outdoor cooking, grilling and barbeques. It is time for adding new recipes to your grilling and barbeque recipe log. Its time for me to share my second part of seasoning mix series which can double as a marinade for Pork, Tuna, Mackerel will give you most rewarding result.

Every time, we make black pork curry (Kalu pork curry), Tuna ambul Thiyal (Tuna Balti) we use dry roasted spice blend that is intense and highly aromatic, it enhances the flavor of coated meat or fish to the next level. Time to time, I make a big batch of black curry seasoning mix and marinade Pork chops or Tuna stakes and make a big batch of Ambul Thiyal for the freezer.  What I know by years of making ambul thiyal is it gets better and better with keeping even in the freezer.

To me, Ambul thiyal completes rice and curry combination meal, with lentil curry, green salad, coconut sambol. But that is not at all, it is great on its own, with just a side vegetable of your choice and mashed potatoes, or in the subs and Tacos.

To keep it more interesting for my family, I experimented with Ambul thiyal seasoning base with Pork chops, Pork loin, and in array of different seafood combinations. I wanted to find out the perfect combination of marinade and the cooking method and I loved the results with grilling, roasting with pork. that is what I am excited to share with you today.

Preparation of the seasoning base is relatively easy with adding ingredients together and blending it. Once blended it stays good in the fridge for up to two weeks and freezer up to six months.


  • Dried black kadampuli (Garcinia Cambogia / Malabar tamarind) – 10 pieces
  • Five Green Thai hot peppers
  • One whole head of Garlic cloves
  • 2-inch piece Ginger
  • 2-inch piece of lemongrass
  • 2 tablespoon of salt
  • ¼ cup of whole Black pepper
  • 1 tsp Nutmeg
  • 2 tbsp of Coconut vinegar
  • Half a cup of soaked red Lentils
  • 1 tbsp of roasted Cayenne pepper powder
  • Sri Lankan black curry powder (Dry roasted Coriander, coconut, rice, curry leaves, Cardamom ground together)
  • Half a cup of mustard oil

Preparation of seasoning Base

Step 1

Soak Kadampuli and Lentils separately. Clean and discard the water. Add salt and set aside.

Step 2

Dry toast Cayenne pepper powder until fragrant in low flame stirring continuously. One thing to watch out here is not to overheat or overdo the toasting. As soon as color becomes deep red, and aromatic turn the flame off and transfer to a bowl. (As I have done many times while learning it is easy to burn red pepper powder and seasoning will taste bitter if the pepper is burned).

Step 3

Measure up 2 teaspoons of whole coriander, coconut flakes, 1 tablespoon of raw white rice, handful of curry leaves and 2 cardamom pods in to separate containers. Dry toast each item separately until brown and aromatic. Grind to a smooth powder in a mortar and pastel or a spice grinder. (if you are like me and sometimes don’t want to make it yourself, you can order pre-made black curry powder from amazon.)

Pre grind black peppercorns.

Add everything into food processor and blend until you get a smooth paste with just enough water. I use one of my smoothie cups in Ninja high speed blender for blending. Heat half a cup of mustard oil on low flame and cook the seasoning base until aromatic and raw taste of the garlic disappears. Let the seasoning base cool down completely. pack them into cute jars.

Butter fried Pork Chops with Ceylon roasted curry seasoning

3 pork chops (Boneless)  

2 tablespoons of seasoning base

Marinade pork in the seasoning base for 1 hour. Add tablespoon of olive oil to coat.  Heat the cast iron skillet up to smoke point. Sear the pork on both side 2 minutes per side (until color develops). Turn the heat to medium and add heaping tablespoon of butter on top of the pork per side and cook until done while basting in butter. I mean just eyeball the butter here please, we are not trying to make a healthy meal just a flavorful one.

Enjoy with your favorite crusty bread and grilled vegetables.

Turmeric and Thyme Breakfast Biscuits

Hi my lovely friends. I hope you are having a great Sunday. Before we get to my next two amazing curry paste recipes, I have for you a mini recipe inspired by Sri Lankan flat breads and Greek phyllo dough.

Sri Lankan coconut flatbread is very simple form of unleavened bread made by cooking on a hot skillet. Dough is made by mixing about a cup of grated fresh coconut and 3 cups of all purpose flour with water and some salt. Dough is kneaded until soft but not sticking to the bowl.

Phyllo dough is made very similar but without coconuts. It is made with whole wheat flour, olive oil and water. You could also add some Greek yogurt too if you choose to do so. If you want to learn how to make this awesome phyllo dough I highly recommend following blog by Diane Kochilas, where she share great recipes and tips.

Every Sunday morning is the special breakfast day for my family. Today it was time to make my own breakfast biscuit with yet another bunch of fresh picked thyme , turmeric and coconut.


  • One cup of dried coconut flakes
  • One teaspoon of onion powder
  • few fresh thyme sprigs finely chopped
  • half a teaspoon of turmeric
  • Salt to taste
  • 2 tablespoon of good quality olive oil.
  • 3 to 4 cups of all purpose flour / Whole wheat flour


preparation could not have been more easier. just mix all the ingredients together and knead until you get a smooth dough. form in to a ball and coat with olive oil. cover and let the dough rest for about an hour.

Roll the dough out to half inch thick and cut in to your favorite shape. heat your cast iron griddle and cook until both side turn golden. I used cast iron press to get it evenly browned on both sides and loved how it turned out. make sure to cook on medium low heat to make sure biscuits get cooked through.

Enjoy !

Links to Cookware I used in my cooking. ( Contains affiliated links if you choose to click on them I will earn a margin from amazon )

Flavor Infused Olive Oil

flavored olive oil and grapeseed oil

Hello my lovely friends, I know I have been silent for some time now, but let me come beck to you with this well loved condiment recipe if you will. Even when I could not do a nice article to publish, I never stopped cooking and documenting. Let me share one of my kitchen staple and very easy and versatile recipe from that logs. Also, let me send you my sincere thanks for following liking and commenting on my posts and staying with me.

So , without further ado let me get to it.

It is spring and my garden has sprang up to life once again. I am loving every minute of it. Pink Azalea is finishing her showdown, but irises are just starting and Roses and Peonies getting ready to go next. I was walking around showering all my plants some love. Thyme and Rosemary plants needed a trim back and I decided to go ahead trim them and make my favorite flavored olive oil with all the excess trimmings few days back.

I feel this is the best way I can preserve the fresh flavor of the herbs for longest time. Whenever I have little extra fresh herbs in hand, I do this, and my family enjoys just picking up the bottle from counter to drizzle over veggies, hummus, or bread for a snack. It is also a great flavored oil to coat tortilla chips for air fryer or few drops over steamed rice / cooked pasta for a quick flavor boost. It is my little handy dandy trick I always keep on my counter .☺️

So here it goes,

Flavor Infused Olive Oil

  • Thyme and Rosemary, fresh
  • Salt
  • Black Pepper
  • Cumin
  • Crushed red pepper
  • Couple of cloves of crush garlic ( feel free to use the peels)
  • Red Onion /about half a cup
  • Chopped black olives ( 2 )
  • half a teaspoon of capers ( Cannot skip this ingredient friends !)
  • Oil from one can of anchovies and two chopped anchovies
  • 2 cups of good Olive Oil

Gently heat about half a cup of the oil on a heavy bottomed pan. Add onions and sauté until translucent. Add garlic cloves and cook for few seconds, then add Oil from the anchovy can ( why waste the flavor) and anchovies, chopped olives and capers. Add the seasonings according to your taste ( Salt, Cumin, Black pepper and crushed red peppers). add fresh Thyme and Rosemary. heat another few seconds keeping flame low. turn off the heat and add rest of the olive oil. Let everything completely cool down. Store in a glass container and enjoy !

Making a 100% whole wheat loaf when you do not have a sourdough starter and time to make one.

Let me start by mentioning where I got my inspiration on for the first time. The perfect loaf. This amazing blog by Maurizio Leo, who is so hands on and knowledgeable about all things baking. Past five years I have followed his blog, methods, and awesome Instagram page for inspiration. If you want technicality of hands-on baking, there is where you find it.

But if you are like me, a mom, homemaker who love to add sourdough to your weekly meals. Want to make one yourself or not a fan of supermarket made sourdough bread, then this post is for you my friend. I bake weekly for my family and we have stopped buying bread from the store for the most part. It has taken me several years to get here and have baked many stone hard loaves while learning my lessons. Thank god now I am in a much better place. Let me share my tips with you too. Let us read on!

First and foremost, I should emphasis that even if you do not have a sourdough starter you can still bake a good loaf. You just would have to do a longer rise. We are going to use active dry yeast, not the instant yeast and the wet dough /no knead method. Next, let ‘s talk little bit about main ingredient which is flour. It is vital to use freshest flour available to you depending upon where you are. this is hands down best way to ensure flavor. In northern new England, my most favorite brand of flour for baking is King Arthur flour. They are local to the region and always comes out fresh. Another good brands I have used in the past is bobs red mill, and great river milling which has a great selection of flours. I have heard that great river milling flour is not very consistent in quality, but that has not been my experience. Every time I ordered from them, I got great quality product. I always try to buy flours made for bread, because that ideal protein level is key to good crumb structure.

Having said all that I am also exited to share that my husband got me a grain mill for last birthday! Yay! Chat I love you forever! I love my new KoMo XL plus and I have been doing lots of multigrain baking since then. My KoMo mill enables me to buy my grains fresh in bulk suppliers grind my own flour whenever I need to bake. Yes! I have a baking operation going on my household baking. Let us talk all about mills that I researched on another day.

stoneground whole wheat flour

Next l will mention a little bit about fiber enrichments. I add wheat bran and flax seed meal to bring up the fiber level even higher and add vital wheat gluten to soften and enhance the crumb structure.  Fiber enriched loves do not rise that much and added gluten helps to get little bit more air into the dough and helps it rise more. The bread We are making today is still going to be denser and hearty because of the wheat bran and I want it that way to have a loaf which will release that energy slower, thus curbing the glycemic peaks. It has helped me curb my not so good habit of snacking between meals completely.

Another important tip is how to store your freshly baked bread. Home baked fresh bread does not last on counter longer because they do not have the additives to help extend the shelf life. I do like to make and bake my loaves weekly in one go so I need to store bread to last them long. Once baked I cover them with a clean towel and let it cool down completely. Then and store them in freezer in zip top bag until you are ready to use. Place the bread on the counter on the night before and you are going to use it to thaw out and get to room temperature. If you want to freeze the dough that can be done as well. But I have not personally tried freezing the dough. If you do this, I would love to hear how it turns out after baking.

Finally, I bake my loaves of bread in cast iron Dutch oven and in extremely hot oven. I mean extremely hot. But for my friends who do not own cast iron Dutch ovens, I do have a work around. Place a metal baking pan or an empty bread pan in the lower rack of the oven while preheating. As soon as you put the bread to bake on the top rack, pour a 1 cup of water carefully to the empty pan and close the oven door. extra moisture from the steam will help the bread rise and expand faster yields deliciously crusty bread.

Now that I have shared all my bread baking tips with you lets move on to the recipe.

100% whole wheat fiber enriched bread my home style

Dinner of the happy mom baker 🙂

Yields four 850 grams loaves. (serving size 56 grams)

  • 900 grams of soft white wheat
  • 900 grams of hard red winter wheat
  • 2 tsp of active dry yeast
  • 2 tsp of salt
  • ½ cup of wheat gluten
  • 2 tbsp of wheat bran
  • 2 tbsp of flax meal
  • Enough water to make a wet dough.

Mix dry ingredients and whisk together few times. Add water to make a wet and sticky dough. Do not have to knead it. Cover and let the dough double in size. Time for the dough to rise varies on humidity, temperature, and type of yeast and how fresh the yeast is. Mine took about 3 hours in the oven light on. Best way to know if it has fermented enough is to poke the side of the dough gently with a finger. If it bounces back and does not hold the indentation, it is ready for shaping.

that beautiful yeast action

Dust your hand and counter with enough all-purpose flour. Turn the dough out and divide in to four pieces. Do not punch the dough down. Work gently so as not to over mix or deflate the bread dough. Work little bit more all-purpose flour if the dough is too sticky. For me it took about scant handful of all-purpose flour per loaf.

Gently fold the corners, tucking them in to the center and shape in loaves. Shape into loaves by pressing in and pushing up motion gently.  Cut four parchment papers and put the loaves on top and let it rise to double or nearly double in size, under a moist paper towel or kitchen towel. (if you are using bread pans second rise can be done in them.)

Preheat the cast iron pots and oven to 450 degree. Once heated carefully open the pans to drop the bread with parchment paper and quickly close the lid.  Bake for 35 minutes until bread is golden and crispy.

Enjoy with your favorite topping or curry on side.  

*this article contains the affiliate links to all the ingredients that I use for my baking.

Quick lunch while family is out planning my birthday surprise!

Daddy and daughters have been “whispering” to each other for few days now, about surprising mommy on her birthday. Of course, “I didn’t know anything about it”, what they are planning and where they will be going, when they went out leaving me behind. Besides, I was so glad to have the day to myself, read my favorite book, enjoy my coffee without a toddler sitting in the lap trying to kick the cup out of my hand. Now, do I mind having belayed birthday treat? I certainly not , not today.

Having some me time, also meant making myself quick and flavorful lunch. So, I made this super yummy skillet fried chicken inspired by one of the recipes from stellar chef Rick Stein but using South Asian inspiration. Best part is I will be watching Inauguration of our 46th president Joe Biden and first ever Indian Jamaican vice president ( first women vice president! how cool is that !) while enjoying my lunch. What a splendid way to spend the afternoon.

Skillet fried chicken and black-eyed peas with green onions

4 Chicken tenders


1 tsp Turmeric

Amchur powder (Dried mango powder, you can get this from any Indian grocery shows or via amazon)

Half a tsp of Coriander powder

Garlic powder

Salt and pepper to taste.

 1 tsp of Soy sauce

Splash of White wine

Splash of Apple cider vinegar

For the Side

One cup of black-eyed peas previously boiled.

One cup of green onions

Stir frying

Tsp of Crushed garlic

Tsp of Chopped ginger.

Tsp of crushed coriander and cumin

Tsp of mustard seeds

Red pepper flakes


Place the chicken tenders in zip top bag. Pound with a rolling pin or a pounder until ¼ inch thick. Carefully place in a plate. Mix all the marinade ingredients and pour over chicken. Let it marinate for fifteen minutes to half an hour.

Heat a skillet on high and fry the chicken, about 3 minutes per side. I love to do this part in my cast iron skillet. Set aside to cool. While chicken is cooling prepare the side.

Add some more oil in the same skillet add the ginger, garlic, and spring onions. Add seasonings and sauté until soft and add precooked beans. Add the seasonings and adjust salt and pepper to your taste. Make sure to scrabe that gorgeous flavor on the bottom of the pan too, while you are sautéing.

Enjoy! lets make a cup of tea and watch the inauguration ! history in making ! Congratulations Joe Biden and Kamala Harris.

Here are the link to my amazing skillet. (this text contains affiliated links to products that I love, use everyday and stand by on them. If you click on the links I will earn a small commission if I qualify)

Lodge Cast Iron Skillet

Extra spicy curried mackerel fish stew 🍲🔥⚡❤️ #icancookchallenge

Extra spicy 🔥 curried mackerel fish stew. #coconut #lemongrass #Turmeric # cayanne pepper. So good ☺️. Rainy day dinner with a kick ❤️⚡


This is some good Stake


BBQ Jackfruit Burger with Apple Slaw

400g fresh or canned brined jackfruit – not sweetened1/2 white onion2 garlic cloves, crushedvegetable oil4 burger buns Apple Slaw:1 apple, peeled, cored and shredded1/2 carrot, shredded1/4 red cabbage, thinly sliced1 lime juiced2 tsp soft brown sugar1/2 small bunch of coriander, leaves picked BBQ Sauce1/2 tsp ground cumin1/2 tsp chilli powder1/2 smoked paprika2 tbsp tomato puree2 […]

BBQ Jackfruit Burger with Apple Slaw

Chicken and bacon congee

It is not just about food. It is hard to find balance sometimes. It is important to keep trying and not give up. Love to all

Chicken and bacon congee