Mistakes I've Made - Mustard

So I found this recipe for a banana blossom stir fry, and at that time I'd never even heard of a banana blossom. But when I went to Tropical Fruit World, they were selling some and when I saw it, my eyes lit up like Joey's in Friends when he finds out that Monica and Chandler are going out, and I took one home excitedly, knowing exactly what to do with it.

I've always been a person of substitution in recipes. I remember one time, I was making poached pears, and I replaced everything BUT the pears. And obviously it turned out awful, and that kinda taught me to only cook a recipe if I actually have relevant ingredients.

This stir fry kinda reminded me of that.

They wanted coconut oil, I used the oil that was already in the pan from the T-bone I'd cooked to go with it.

They wanted a dry chilli and dry chilli powder, I used a fresh chilli and cayenne pepper. Which was a bad choice in itself.

They wanted jaggery powder, I initially left it out, until I tasted the chilli, to which I added coconut sugar.

They wanted tamarind paste, I used dried lime rind (to dry your own rind, just rind your citrus and lay it out to dry by itself. It has its own oils to keep it moist in that sort of way, and you can use it like fresh rind. It helps when you don't want to go out of your way to get a lemon JUST (italics) for the rind.

They wanted fresh coconut, I used desiccated, even though I had semi fresh stuff (my coco snow would've worked well in it).

They wanted mustard seeds, I used wholegrain mustard. Which, I found out, is a big no-no.

Foodie Trail

I have a legitimate reason for being away, I promise! I went for a drive up the coast for the week, for a half-holiday-half-collecting-stock trip. And boy, did we collect stock. Have a look at all these beauties: