Indian recipes
Keralan chicken curry
(Serves 3) Ingredients ½ tsp turmeric powder 1 tbsp Greek yogurt, lightly whisked 800g chicken on the bone, skinned and jointed 3 tbsp vegetable oil 2 green birds eye chillies, slit lengthways 170g large white onion, thinly sliced 140g tomatoes, pureed to a smooth paste 100ml water 100ml thick coconut milk Salt to taste 1… Read more: Keralan chicken curry
Keralan fish curry
Ingredients 500g of kingfish (AKA King mackerel), cut into 1 inch cubes (standard mackerel can also be used) 4 kudampuli, (tamarind) or 1 tsp tamarind paste 1 tsp mustard seeds 1/4 tsp fenugreek seeds 10 shallots, finely sliced 6 garlic cloves, sliced 1 knob of fresh ginger, 2 inches in length, cut into julienne 3… Read more: Keralan fish curry
Chicken saag balti
An all time classic, chicken saag balti. Tastes even better when served in a balti dish IIRC. (Serves 4) Ingredients 1 tbsp butter 2 tbsp sunflower oil 1 cinnamon stick 1 tsp cumin seeds 3 medium onions, peeled and finely chopped 2 tsp ginger & garlic paste 1 green chilli, finely chopped 1 tin chopped… Read more: Chicken saag balti
Peter’s special fragrant curry of joy
This is a special curry comprising of several fragrant lovelies. Don’t be put off by the amount of ingredients, it’s a piece of piss. Peter penguin’s fragrant curry of joy! Ingredients 650g chicken, diced (breast or thigh) 3 tbsp rapeseed oil 1 large onion, finely diced 1 green pepper, cubed 10 cherry tomatoes, finely diced 2… Read more: Peter’s special fragrant curry of joy
Indian chilli chicken
This is Maunika Gowardhan’s recipe for Indian chilli chicken. Ingredients (Serves 4) 300g boneless chicken thighs cut into small bite size pieces Oil for frying For the batter 2 tbsp corn flour 1 tbsp plain flour ½ tsp kashmiri chilli powder or mild paprika ½ tsp coarsely ground black pepper powder 1 tsp garlic and… Read more: Indian chilli chicken
Nihari beef
Nihari (Urdu: نهاری) is a stew consisting of slow-cooked beef along with bone marrow, garnished to taste and occasionally served with cooked brain. This dish was first developed during the Mughal Empire which ruled over a significant part of the Indian Subcontinent. (Serves 3 to 4) Ingredients 1/2 Kg. beef shank 1½ tsp. salt ½ tsp…. Read more: Nihari beef
Lamb korma
British curry house korma is universally horrendous, but this is a different kettle of fish all together. Ingredients 1kg of lamb shoulder or leg, on the bone 1 large onion, chopped 6 green cardamoms 6 cloves 1 tsp whole black pepper corns 1 cinnamon stick quarter tsp turmeric powder 1 tsp cumin powder 2 tsp coriander… Read more: Lamb korma
Chicken biryani
Ingredients For the marinated chicken 250ml/9fl oz natural yogurt 6 garlic cloves, finely crushed 6cm/2½in (30g/1oz) piece ginger, finely grated 3 green chillies, finely chopped, with seeds 1 tsp Kashmiri chilli powder 1 tsp ground coriander ½ tsp ground turmeric 500g/1lb 2oz skinless, boneless chicken thighs, cut in half For the crisp fried onions 300ml/10fl… Read more: Chicken biryani
Chilli chicken balti
Ingredients 15 g fresh root ginger 6 fat garlic cloves 2 largish tomatoes, quartered 1½ tsp garam masala 1½ tsp ground cumin 1 tbsp ground coriander ½ tsp turmeric 1 tsp paprika, for colour 1 rounded tbsp full-fat yogurt Salt, to taste 6 tbsp vegetable oil ¾ tsp brown mustard seeds 1 bay leaf 1… Read more: Chilli chicken balti
Madras fish curry
This Madras fish curry recipe is one of Rick Stein’s, it’s prettyyyyyyyyyyy pretty good. Ingredients 4 tbsp vegetable oil 1 tbsp yellow mustard seeds 1 large onion, finely chopped 3 garlic cloves, finely crushed 30 fresh curry leaves 2 tsp Kashmiri chilli powder 2 tsp ground coriander 2 tsp ground turmeric 400g/14oz can chopped tomatoes… Read more: Madras fish curry