Cooking hasn’t been much of a priority these days. Instead I’ve opted to geek out and reread my camera manual and watch hours upon hours of photography workshops on creativeLIVE (I know, total party animal right here). If you’re interested in the business of photography or just photography in general I highly recommend you stop by the website to check out their offerings. It’s pretty intense but offers far more insight and inspiration than a lot of the workshops I’ve attended in person.
But I digress. Finally a new cookbook lured me and my camera back to the kitchen. The BF brought home Hamlyn’s 200 Healthy Curries for me to experiment with and naturally I chose a recipe that looked easiest: Sri Lankan scallop curry.
What makes this recipe distinctly Sri Lankan is beyond me but it was pretty pleasant to taste. I’ll be trying the recipe again with a few tweaks before sharing on the blog, giving me an excuse to splurge on more king scallops.
For me no curry is complete without some sort of side veg. The Pakistani-style bhindi curry that I so favor was, perhaps, not the best complement to scallops but I really couldn’t resist these beauties at the supermarket. At the very least, they make for great food portraits.