An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
Eggs in Red Lentil Curry Sauce (4)
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Tag Archives: India
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”.
Papaya Chaat (6)
I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
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.
Prawns in a Pink Sauce (6)
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
Pea, Dill and Mint Soup (4)
A spicy and fresh pea soup from Meera Sodha’s ” Fresh India”.
Indian Fruit Salad (4-6)
This is from ” The Cooking of Southern India” by Rafi Fernandez.
Aloo Gobi Traybake (4)
I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
Masala Omelette (2)
This is another recipe from my current favourite cookbook – Claire Thomson’s ” New Kitchen Basics” which i have adapted for 2 greedy adults. Its best cooked as a separate omelette for each person but you can make one bigger one and cook for a bit longer.
Chicken with Peppercorns and Ginger (6)
A delicious recipe from Anjum Anand’s ” Indian Food made Easy”.
Spiced Fried Fish (2)
An easy Indian way with fish from Nigel Slater’s ” The 30 Minute Cook”.
Chicken with Mango (4-6)
A Keralan home style chicken curry from ” The Spice Routes” by Chris and Carolyn Caldicott.
Ginger Chicken with Mustard Seeds (3-4)
A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate, ideally overnight but for a minimum of 3-4 hours. It is usually served with rice but an Indian bread is also fine.
Dishoom Gunpowder Potatoes (4)
New potatoes with spices, chillies and Coriander. Recommended by a friend and a dish i will definitely return to.