Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
A curry with Persian influences which is often served at Parsi wedding feasts. Its from ” Thali” by Maunika Gowardhan.
A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
A classic Southern Indian Fish curry which I found in ” Thali” by Maunika Gowardhan. Serve with rice and a cucumber salad.
A favourite dish from Kerala which I found in ” Indian Kitchen” by Maunika Gowardhan.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
A delicate and light chicken curry served in the street food stalls of Agra from ” Mowgli Street Food” by Nisha Katona.
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.
A dry chicken curry from Sophie Grigson.
A spice mixture to use in fish dishes.
Rick Stein’s “Seafood Odyssey” was published in 1999 and I have a few favourite recipes from that book to share. Living in north London at the time, every weekend we would visit the shellfish stall at Chapel Market to buy pints of freshly cooked shell on North Atlantic Prawns and a tub of cockles, or sometimes a crab. We would eat the prawns with mayonnaise or use them to make one of several prawn curry recipes we liked. This was usually followed by a visit to the famous fishmonger Steve Hatt’s on Essex Road to complete our shopping . This is a simple supper dish to enjoy with some chilled white wine .
A quick recipe for a dry lamb curry from Nigel Slater. Serve with warm naan.
Rhubarb Fool is one of my favourite recipes for spring rhubarb . This version is from Sophie Grigson.You could replace half the cream with some greek yoghurt if preferred.You dont need to whip the yoghurt though- just fold in with the whipped cream.
A quick chicken curry recipe from ” The 30 Minute Cook ” by Nigel Slater 1994