Just lovely, a real tangy treat. Succulent prawns and sharpness from the tamarind, just held back from being face-puckeringly tart by the fudge-like palm sugar. Would absolutely do again in a heartbeat. From 50 Great Curries of India by Camellia Panjabi, pg. 128
Really good, simple & quick. The sugarsnaps and mangetout are fresh and snappy, and it’s a nice use of hoisin, which can often be too sweet and cloying. From Stir Crazy by Ching-He Huang
Honestly wasn’t a fan of this. The flavours were pleasant, but the textures of the cashew and the chickpeas just weren’t appealing to me. Perhaps making it more rich would be helpful, but I’m not sure that I would bother with it again, there are simply too many exceptional curries to bother wrestling this into a more enjoyable meal. From Eat To Beat Illness, pg. 203
This is such a good recipe. I will do this again, regularly. I am, in fact writing this a month or so after the fact, and having had something of a mini-season on Chinese food I do believe that this has been my favourite. Although I will say that some of the others possibly have room for improvement due to my own incompetence, for this one however, my competence was just about adequate. From Stir Crazy by Ching-He Huang.
Cast an eye to the image of this dish nestled cosily above these words and you’ll see that the most prominent feature is the rice, followed closely by the peanut satay sauce, with the lime possibly catching the eye next, followed only then by the extremely expensive, rare-treat monkfish. This was not intentional framing, it was in fact the accidental result of a hungry and hasty fumbling with my phone, taken before eagerly getting the plate to the table. However, it is oddly enough very representative of my thoughts on the recipe: Great, rich coconutty rice; a lovely, not too…
Sadly no memory of where this came from. Note to self: Remember… It was tasty. Would be good to find a way to prevent the cashews from sticking together.