Day three at cooking school was all about South Indian and Goan cooking. The main differences between North Indian and South/Goan cooking was that we used whole spices to grind our own pastes; in the north spice powders are more commonly used. And secondly the use of coconut instead of yoghurt.
Here you can see Shoba using a traditional ‘Adao’ to grate the coconut.
and then she double strained the coconut through a sieve:
The only problem was that we were making all the dishes at once – now I can’t even remember which dish the coconut was being strained for – Prawn Curry or Coconut Chutney? I would work on one dish, Gail another and then Judy would call us over to show us something else. It was fine and everything got done with Judy coodinating. As I look at the photos I think it was for the prawn curry.
Again Judy stressed heating each spice with a bit of oil prior to mixing it with the other ingredients: