Hello little yellowtail… and a savoury paste made of yoghurt, red onion, curry powder, fresh ginger, sliced grape tomatoes, and the pièce de resistance… avocado!
I can never take enough pictures of spinach, I just can’t. These lovely leaves are sautéeing in cumin, coriander, fenugreek and turmeric.
Ah, baked, fresh, wild-caught yellowtail tuna in a spicy curry yoghurt-based sauce, served atop a bed of basmati and brown rice, along with a fresh spinach bhaaji
Couronne of blackberries lying on a bed of mascarpone cheese in a wading pool of maple syrup garnished with orange zest. My guest commented that the maple-mascarpone combination resulted in a caramel-like taste. This really was an exquisite little dessert.