A simple recipe from ” Indian Kitchen” by Maunika Gowardhan. Serve with chapattis and some raita.
A Lucknowi dish of crispy potatoes in minty gravy from ” thali” by Maunika Gowardhan. You can use regular potatoes if you prefer.
A comforting dal from Diana Henry, who credits the Raita to Nik Sharma. If you like , you could just use some plain greek yoghurt instead of making raita.
A dish from ” 30 Minute Mowgli” by Nisha Katona.
Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
A popular curry dish from ” Jamie’s Dinners” by Jamie Oliver. If you like, you could use lamb instead of chicken for a change. Serve with some steamed basmati rice and cold beers all round.
Felicity Cloake’s ” perfect” version of this classic street food from North India and Pakistan.
A pilaf version of this well known Anglo Indian brunch dish from ” Anjum’s Quick and Easy Indian” by Anjum Anand.
I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
A wonderful Keralan chicken curry from Das Sreedharan, owner of Rasa.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
This version is from ” The Settler’s Cookbook” by Yasmin Alibhai Brown.Serve with chapatis and perhaps some dal.
An easy curry originating in Karnataka from Meera Sodha. It makes the most of summer vegetables, but you can adapt according to the season.
A recipe from ” The Spice Tree” by Nisha Katona.Serve with plain rice and a green vegetable.