This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.
Lamb and Mango Gosht (3-4)
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Blog Archives
Vegan Biriani (4)
This is from ” Vegan Fakeaway” by Katy Beskow.
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.
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.
Pork with Potatoes (4)
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
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.”
Eggs in Red Lentil Curry Sauce (4)
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
Tomato Kasundi
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
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”.
Prawns in a Dark Sauce (4)
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
Eggs in a Delhi Style Sauce( 4)
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
Murgh Keema (4)
A minced chicken curry from Pakistan which can be served with dal, vegetables and flat breads or alternatively on some rice noodles. Its from ” Madhur Jaffrey’s Ultimate Curry Bible”.