A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
Madras Crab Curry (4-6)
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Blog Archives
Egg and Cauliflower Curry (4)
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
Gunpowder Chicken (4)
A favourite recipe from ” Mowgli Street Food” by Nisha Katona.
Lamb and Broad Bean Pilaf (4)
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
Lentils with Pomegranate and Cashews (4)
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
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”
Potato Curry with Poached Egg (4)
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.
Lalitha’s Chicken Curry (6-8)
A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.
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”.
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.”
Monkfish, Pea and Potato Bhaji (4-6)
An easy and delicious curry from Trish Hillferty’s ” Lobster and Chips”.
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”.
Murgh Malai (6)
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.