A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.
A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.
A great way with white cabbage from one of my favourite cookbooks , ” Mowgli Street Food” by NIsha Katoona. She finally opened the Bristoil branch of this restaurant chain about 6 months ago, but I have yet to eat there.
An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.
A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.
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.
