Keema is a South Asian dish with a specificity that exists in very opposition to the generic moniker “curry” – it’s a traditionally Mughal dish which features minced meat cooked with potatoes or peas or both in a heady aromatic concoction of star anise, cloves, cinnamon, curry powder and chilli powder.
Lana Del Napoli, of food blog Dancing Through Sunday fame, knows me too well – she knew I’d have neither the desire nor wherewithal to make gnocchi from scratch, so if you’ve come for that, please go elsewhere!
A traditional pad krapow is made with Thai basil but Pinch of This, Pinch of That uses sweet basil here, preferring the peppery clove-like aftertaste compared to the spicy anise-like notes of Thai basil.
Pesce-pork-tarian was inspired by Masterchef contestant Marion Grasby who made, what Pesce-pork-tarian dubs, a ‘fusion Asian tuna pasta’.
