Keralan Egg Roast (4)

An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.

Tomato Kasundi

This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.

Prawn Patia (2)

This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.

Papaya Chaat (6)

I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.