woks have tall, angular sides that allow you to cook a lot of food at once. The flexible design means you can use a small amount of oil to scramble a single egg or more to deep-fry whole fish that ...

While woks are most often associated with making a tasty stir-fry, these cookwares are actually quite versatile, and they can ...

Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over medium steam for 10 minutes for every 2.5cm (1in ...

Place a large non-stick wok or wide frying pan or over ... and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes.

Halve the cherry tomatoes and slice the cucumber. Heat 60ml (¼ cup) of cooking oil in a wok placed over a medium-low flame. Add the salted fish then cook until it is crisp and pale golden ...

Now take another wok or kadhai and heat oil ... Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates. 8. Remove the lid and add the ...