recipe version 1.1
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Description
A fresh tasting salad which goes well with some of the richer main dishes.
The mustard seeds take on a nutty taste when heated and combine with the
lemon juice give a lovely balance of tastes. This is my version of
a Madhur Jaffrey recipe.
Ingredients
- 4 large carrots, peeled and grated on the coarse side of a grater
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- juice of half a lemon (or a lime for something really special)
- salt and freshly ground pepper to taste
Method
- Put the grated carrots into a serving dish
- Heat the oil in a small pan over a moderate heat
- Add the mustard seeds and cook until they begin to pop out of the pan
(no longer or they will become bitter)
- Pour the oil and mustard seeds over the carrots. Stir to mix
- Sprinkle salt and black pepper over the carrots and pour on the lemon
juice. Stir to mix.
- That's it!
original recipe ©Madhur Jaffrey, 1982
amendments ©David Smith, 1997
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