A charity is setting taste-buds tingling with its latest fundraising campaign: holding cooking classes in which leading chefs teach members of the public how to cook their signature dishes.
The people who attend the classes are then encouraged to use their newfound culinary skills to host dinner parties of their own and ask their guests to donate the amount they would usually spend on a takeaway to charity.
The campaign is organised by Curry for Change, a charity that aims to use people’s love of curry to “help change the lives of people who suffer from hunger in Asia and Africa,” says Abi Betts of the fundraising team.
“At the same time as learning delicious new recipes, and picking up new techniques, we are raising funds to change the lives of rural families in Asia and Africa.”
The series of classes will take place at the Underground Cookery School in Hoxton. Food blogger Brinda Bungaroo, who specialises in Mauritian food and is hosting a class on 28 October, said she got involved in the project because she wanted to “help families in need.” The SuperFood Curry Company, which specialises in Indian, Caribbean and fusion food for people with dietary restrictions, will host a class on 4 November.
Cooking time 30 minutes.
250g split yellow mung beans
1 large red onion, chopped
1-2 hot green finger chillies, chopped
1 tsp ground cumin
A few sprigs of green coriander
Oil for deep frying
1. Soak the mungbeans overnight in double the quantity of water.
2. Drain thoroughly the next day and grind coarsely with the onion, chillies, coriander and dry spices. Put this mix in a mixing bowl. It should have a coarse but thick consistency that will allow you to drop small quantities in hot oil.
3. Put oil in a frying pan or wok for deep frying or use a deep fat fryer. Heat the oil until very hot (about 180°C) and drop in small quantities (about a heaped teaspoon) either using a spoon or your hand, if you are comfortable doing so.
4. Fry on medium hot heat until they are crisp and golden on the outside. Test one or two to see if they are cooked through in the middle. If they appear to change colour quickly on the outside while staying raw in the middle then lower the heat.
5. Remove from the oil with a slotted spoon. Serve with tomato or mint sauce.