THE SPICE CLUB

new spice club school logo

Spicediary Collage

 

As well as writing in my Spice Diary, I also run a pop-up restaurant and cookery school in Manchester & Birmingham (UK!) called The Spice Club. Our aim at The Spice Club is to show case our gourmet take on classic home-cooked Indian food. We try to accentuate and balance the incredible gamut of smells and tastes of Indian cuisine to produce exceptionally crafted dishes that are a delight to all of the senses. If you’re ever in the area, we would love to have you dine with us. Check out what people are saying about us here and here!

 

 

5 thoughts on “THE SPICE CLUB

  1. You mentioned to boil coconut milk in one of your recipe (CHINGRI MALAI KARI – BENGALI KING PRAWN COCONUT CURRY) . Will boiling coconut milk not curdle it?

    In my experience, you should NOT boil once you add coconut milk instead you can simmer it.

    Let me know your thoughts.

  2. Hi Keerthika,

    Thanks for your comment. The recipe states to bring to a boil and then to cook for a further 3-4 minutes to allow it to thicken. In my experience it should not curdle in such a short period of cooking time. I hope this helps! Monica

  3. Hi Monica

    Lucy and Rob here (your students at Harbourne cookery school on Friday).

    We had such a lovely evening with you and enjoyed ourselves immensely whilst learning new skills.
    We entertained some friends on Saturday using them as our Guinea pigs and put on the same menu and al was good! They devoured our efforts so we will be trying more of your recipes once my spice box arrives.

    Many, many thanks for a fantastic experience

    Lucy and Rob

  4. I agree with the user about not boiling coconut milk, the thing will break apart. That’s why it”s always added last when the gas is reduced to simmet. I use coconut milk all the time for all my asian dishes (4-5 times weekly) and with boxed, canned or fresh coconut milk the results are always the same. I hate that part when I can see coconut mill molecules floating around my dish, and it’s expecially visible on white and dark curries (masaman, green curry, etc)

    I would never boil coconut milk and the closest it comes to boiling is when its used to male sweet palm sugar porridge (bubur cha cha) but that’s a different league of its own 😉

    1. Thanks so much Priti – I have never had an issue thus far when I have made this dish but your insight on this has been noted and I have amended the wording of my recipe so thanks! Ps. The Bubur Cha Cha sounds amazing…I think I will be checking out that recipe 🙂

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