A recipe from ” The Spice Tree” by Nisha Katona.Serve with plain rice and a green vegetable.
Lamb Plum Anise Curry (4-6)
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Blog Archives
Aubergine with Chickpeas (4)
A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.
Chip Shop Curry Sauce (500 ml)
A recipe from Bristol based chef Josh Eggleton.
Fish Biryani (6)
An easy recipe from Thomasina Miers. If you like it can be prepared a day in advance then popped in the oven 30 minutes before you want to eat.
Mussel Broth with Turmeric and Lime (2)
A recipe from ” Season: Big Flavours, Beautiful Food” by Nik Sharma.
Lamb and Spinach Karahi Curry (6)
A curry from the Karachi restaurant in Bradford which I found in ” Rick Stein’s Food Heroes”.
Pork with Tamarind (4)
A recipe for sweet and sour braised pork from Nik Sharma. Serve with plain boiled rice.
Dishoom’s Chicken Ruby Curry (4)
A rich chicken curry from ” Dishoom: From Bombay with Love” by Shamil Thakrar and Naved Nasir.
Jackfruit Biryani (4)
A fragrant biryani from ” Dishoom:from Bombay with Love” by Shamil Thakrar and Naved Nasir.
Hyderabadi Lamb with Orange (4-6)
An unusual but delicious dish from ” Madhur Jaffrey’s Ultimate Curry Bible”.
Lamb Dumpukht (3)
An easy Kashmiri recipe from ” Curry Easy” by Madhur Jaffrey
Chicken Katsu Curry (4)
A Japanese way with chicken from ” Gizzi’s Kitchen Magic” by Gizzi Erskine.
Spicy Chickpeas (2)
A recipe from ” Zaika” by Romy Gill. Use in Samosa Chaat or serve with rice or rotis. You can also make hummus with any leftovers by adding lemon juice and tahini and blending in a food processor.
Chicken with Almonds and Raisins (6-8)
This is Diana Henry’s slightly tweaked version of Madhur Jaffrey’s Moghlai Chicken.
Indian Spiced Sausage Rolls ( makes about 30)
I love this recipe for spicy sausage rolls from Thomasina Miers. A couple of years ago I made them for a New Year gathering at a friends and they went down very well. They can also be made in advance and frozen. Serve with onion marmalade or chutney.