This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.
Lamb and Mango Gosht (3-4)
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Category Archives: India
Maacher Jhol (2-3)
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
Parsee Fried Chicken (2-3)
A favourite Parsee snack from Manju Malhi’s ” India with Passion”
Carrot Halva (2)
An all time favourite northern Indian pudding which can be served warm or chilled. This version is from Manju Malhi’s ” India with Passion”
Clams in a Red Goan Sauce (4)
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
Chicken in Green Coriander (4-6)
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
Pork with Potatoes (4)
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
Tamarind Rice (4)
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
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.
Eggs in Red Lentil Curry Sauce (4)
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
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.
Prawns in a Dark Sauce (4)
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
Eggs in a Delhi Style Sauce( 4)
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.