A favourite recipe for venison from ” Rice, Spice and All Things Nice” by Reza Mahammad.
A simple, light and soupy fish curry from Bengal. It’s from ” Thali” by Maunika Gowardhan.
A speedy supper from Nisha Katona.
A Bengali Chicken Curry from ” Thali” by Maunika Gowardhan.
A Punjabi recipe which I found in ” Thali” by Maunika Gowardhan .Serve with paratha or rice.
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.