curry

Came across this one online and took the plunge. It’s pretty good and I’ve made some minor adjustments to give it a little extra kick. Flavorful and healthy with that delicious curry consistency. Would probably go great with naan however I had some lavash with it and it really hit the spot...

I decided to dive into another Sri Lankan curry today and I’m really loving the peppery taste of this one with the usual kick of spiciness. The Coconut milk adds a nice thick creamy texture and oh boy, those fresh curry leaves are something special. INGREDIENTS 1 kilo ( 2lbs.) chicken...

Ingredients: 1 small cauliflower, cut into florets 2 medium tomatoes, roughly chopped 1 tbsp tomato paste 100 mls water 1 medium onion, julienned 1 small hot pepper, minced 2 cloves garlic, minced 1" piece of ginger, cut fine and then julienned 1/2 tsp turmeric 2 tsps cumin powder 2 tsps...

I have a big love for curries and stews and I came across this one several months back. I made it once several weeks ago and thought it was amazing. The result is a very thick, SPICY and flavorful curry rich in deep toasted spices. I’ll repeat, this is “spicy” so leave out the Birds Eye chilis...

Oroh (spelling varies) is the Gujurati name for this charred aubergine dish. It is also known as baingan bharta in North Indian. Recipes for this dish vary but all start with whole charred roasted aubergine (bringal). I also used a head of roasted garlic in this dish, which is probably not...

Ingredients: 1 medium pineapple, skinned and cut into bite-sized pieces 1-2 cloves garlic, minced 1-2 tsps vegetable or coconut oil 1/2 tsp cumin seeds (optional) 1 tbsp black mustard seeds A few curry leaves (optional) 1 tsp turmeric powder 100 gms (about a cupful) freshly grated coconut (or...

An update on why the British Curry house is in decline. Can’t say I disagree. ‘They need to evolve’: why Britain’s curry houses are in decline

I'm thinking of adding cous cous to this recipe Creamy Coconut Chickpea Couscous Curry How long after it's ready should I wait before freezing? I usually take things out the pan and put into plastic freezer containers within 5 minutes of cooking them. If I freeze the leftovers, what's the best...

Not for the faint hearted, this curry uses 6 different types of chilli. If you dare to go even hotter, substitute the Scotch bonnet with Carolina reapers, bhut jolokia or scorpian chillies. Serve with naan bread and/or rice and don’t forget the plain yoghurt! Ingredients 2 Scotch bonnet...

This dish can be a main (vegan/vegetarian also), especially if served with poori or naan. It can also be served as part of a many dish Indian meal. The recipe is based on a Madhur Jaffrey recipe that I have tweaked a bit for our taste, as well as ingredient availability. 30 to 32 ounces...

Red Curry, Yellow Curry, Green Curry, which one is your favourite? How about Thai Green Curry Chicken? I use the ready-made green curry paste, so it is a quick and easy recipe. Well balanced diet with meat and vegetables - crisp & juicy water chestnut, thai eggplants, the curry sauce is best...

As requested, here's the recipe for the butter chicken I made yesterday. Warning: it's very rich. And delicious. Ingredients for 4 portions: 400 g chicken breast (or thigh if you prefer juicier meat) For the marinade: 4 tbsp greek yoghurt 2 tsp fresh ginger 2 garlic cloves 2 tsp garam masala 1...

My daughter's new fave is the above curry. I can giggle it but I first will ask here for any tried and tested recipes please. Russ

Keema is an Indian curry traditionally made with minced meat (often mutton or goat). This vegan version uses soya granules in place of meat. Sometimes peas are added and indeed you could add some frozen peas to this recipe if you like. Add them a few minutes before the end of cooking. The whole...

I have some frozen crushed ginger (1 cube = 1 teaspoon) and some ground ginger and some medium curry powder. Can I use these in place of the ginger and curry leaves mentioned in this recipe? If so, how much would you recommend? One-pan coconut dhal recipe | BBC Good Food

Recipe Ingredients 2 tsp fenugreek seeds 2 tsp mustard seeds 10-12 curry leaves 1 large onion chopped 4 cloves garlic grated 1 bkog grated 1 and 1/2 tbsp good curry powder 3 medium sized potatoes, boiled and roughly chopped 2 x 340gm tins of "Classic" Spam, diced in to small cubes 4-5 sheets...

This dish is made rather differently from the curries I’m used to cooking. Normally I start by frying onions, garlic and ginger before adding pan toasted spices. Here, everything is marinated together and then cooked ‘all in one’. In fact, you can even marinate it in the pot in which you are...

I saw this recipe on a tin of East End chickpeas that I bought from Waitrose. I'm thinking of doubling the tomatoes and adding an aubergine with just a 50% increase in the chickpeas. Can I just slice it the aubergine and add it or should I stab it a few times with a knife or fork then roast to...

Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads. Ingredients...

Keralan cooking often uses tamarind and coconut milk in curry dishes. This particular dish doesn’t include coconut milk but has a hot, sour and aromatic flavour reminiscent of Keralan cuisine. To me, one important thing here is the slicing of the onions and tomatoes into ‘petals’. If you simply...