Category: Indian

24 Hour Butter Chicken

Adapted from https://munchies.vice.com/en_uk/article/butter-chicken 24 hours ahead of cooking Marinade 1kg of boneless, skinless chicken breast, diced into 1-inch pieces with: 1 teaspoon fresh lemon juice, 1 small garlic clove, mashed into a paste, 1-inch piece ginger, peeled and mashed into a paste, 1 tablespoon vegetable oil, 1 tablespoon mustard oil and a chef’s…

Spicy Paneer Masala Balti from ‘The Curry Guy’

Am yet to cook this… adapted from here: http://www.greatcurryrecipes.net/2014/01/18/spicy-paneer-masala-balti/ INGREDIENTS AND METHODS Deep fry 500 g Paneer cheese cut into 1 cm sized cubes and set aside. Remove all but 2 Tbsp of the oil and fry 2 tablespoons each of garlic and ginger paste. Next add 1 Tbsp…

Stuffed Paratha/Naan

I tie these in with another meal as the bread for this can be a small amount of the burger bun recipe (a quarter) and the filling is a small part of the veggie burger recipe (also a quarter). So veggie burgers one night and stuffed parathas…

Cauliflower with Onion and Tomato – Madhur Jaffrey

This may be the best thing you will ever eat. Especially with stuffed parathas. Ingredients 1 medium onion, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped A piece of ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped 4 Tbsp…

Gujerati Cabbage with Carrots – Madhur Jaffrey

Edited from http://web.eecs.utk.edu/~plank/plank/recs/cab_n_car.htm. This is sort of like an indian coleslaw, very easy to make and a really good fresh healthy flavour. Serve as a side dish rather than a main. 3/4 pound cabbage (about 1/4 of a medium green head) 3/4 pound carrots 1/2 –…

Goan-Style Dal – Madhur Jaffrey

Taken from this: http://food52.com/recipes/25705-goan-style-dal-curry. The only issue is it is way too salty. Half it. So maybe 3/4 tsp or 1 tsp but no more. Apart from that it tastes great. Serves 4-5 1 cup masoor dal (red lentils), washed and drained 1/2 teaspoon turmeric 2 medium tomatoes, peeled and…

BIR Curry Base and a list of recipes

I’ve adapted this from http://reluctanthousedad.com/2014/01/06/curry-guys-super-authentic-indian-restaurant-curry-sauce-base/ but am repeating it here with a couple of changes so I don’t lose it… This makes about 3 litres of sauce. Store in batches for 4/6 person curries (750g) or 2/3 person curries (375g). To use, make a normal curry recipe and…

Curried Fish Pie – Jamie Oliver

This is adapted from Jamie Oliver’s recipe. I have made a couple of minor simplifications which seemed unnecessary but this is an amazing fish pie – just make sure you get great fresh fish – it really makes the difference. Ingredients For the Mash (you can…

Thoran – Rick Stein

Ingredients 3 tbsp coconut oil or vegetable oil 2 tsp black mustard seeds 2 tbsp chopped fresh curry leaves 1 tsp cumin seeds 2 dried Kashmiri chillies, each broken into 3 or 4 pieces 30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste ½…

Madras Fish Curry Of Snapper, Tomato And Tamarind – Rick Stein

Ingredients 60 ml vegetable oil 1 tbsp yellow mustard seeds 1 large onion, finely chopped 15g/3 cloves of garlic, finely crushed 30 fresh curry leaves 2tsp Kashmirir chili powder 2 tsp ground coriander 2 tsp turmeric 400g can chopped tomato 100ml tamarind liquid 2 green chilies,…

Lamb Korai – Rick Stein

This is the only curry I have ever made which stands up to scrutiny. It tastes amazing – better than anything I have eaten in a restaurant. I would say this serves 4 people comfortably but could easily feed 5 or 6 less greedy people. The…

Butter chicken – Gordon Ramsay

By Gordon Ramsay from Gordon’s Great Escape Gordon: “Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with…