Chef Tony's Seaweed Sabji: Welsh Laverbread

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My brother-in-law Tony is an accomplished chef and enjoys experimenting for an appreciative audience, for which we qualify. Tony wanted to create a sabji featuring Welsh laver, a seaweed variety beloved in Wales. Known in Ireland as slake, laver is a type of porphyra and is thus closely related to nori (same genus, different species). For those of us who don't have access to Welsh laver, nori is a great substitute for making this delicious recipe. Porphyra is high in minerals, particularly iodine and iron, a plus for thyroid health and blood building.

Seaweed Sabji

Serves 3-4

1 Tbsp. ghee

½ tsp. fenugreek

½ tsp. cumin seeds

1tsp turmeric

1 lb 'yams' (orange-fleshed sweet potato), cubed

1T garlic-ginger paste

4 oz laver (substitute: 4oz nori strips, torn up into small pieces)

½ cup water

½ Tbsp chopped cilantro (coriander leaves)

Salt and pepper to taste.

In a wok, heat ghee, add seeds and allow to splutter. Add the turmeric and then the cubed yams ands tir-fry on medium heat for 5 minutes. Now add the garlic ginger paste, the laver or nori and the water and simmer until the yams (sweet potato) are tender but not fallen apart or mushy. And the cilantro, season to taste with salt and pepper and serve with rice and dal. Enjoy!

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This page contains a single entry by Alakananda Ma published on August 15, 2016 2:42 AM.

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