Lamb & Pea Curry

lamb & pea curry

This is one of the easiest curries you’re likely to make. There’s no fussing about adding things at certain times, there’s no blending, grinding, frying. All you are required to do is put everything in a pan and cook it for 1 1/2 hours. Nobody could mess it up. I challenge you. Oh, and incidentally it’s pretty damn tasty!

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Goan Chicken Vindaloo

chickenvindaloo

This really is a fabulous curry. Vindaloo is a dish influenced by generations of Portuguese rule in India. With the addition of vinegar at the end, it makes for a unique sour note to counteract the heavily spiced flavour. It bursts with flavour and spice, but if heat isn’t your thing it’s easy to tone down by using fewer chillies. As the recipe stands the curry is hot, not stupidly so, but a perfect balance between sweet, sour and spicy. Awesome stuff that sadly didn’t make it to leftover stage.

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Fish with Spicy Lentil Dal

fishdal

Who can fail to like dal!? It’s one of those simple foods that just keeps on giving. It’s perfect as a sauce, like in this dish with flaky white fish fillets. A lovely earthy spicy finish to the succulent fish. Very refreshing and pretty healthy too!

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Indian Crisp Breads with Nigella Seeds

crispybreads1

Now, I’ll confess these were not intended to be how they turned out. I had intended to make pooris, which are delicious deep fried Indian breads which puff out into amazing little balloons when dropped into oil. Now I’ve made them before and they worked a treat, but for whatever reason, tonight they were not meant to be. Instead they resembled popadoms. The taste is all there and the texture is actually very good but pooris they aren’t. It’s a happy mistake so that’s why I included them in the blog. I’m sure some Indian readers will be up in arms as to my failure. If anyone can enlighten me as to what may have gone wrong then please do tell. But for now, you may all enjoy my little crisp breads.

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Chettinad Pakoda Curry

Chettinad Pakoda Curry

This is a bit of an epic. It’s a vegetarian dumpling (pakoda) curry from the South Indian region of Chettinad. I must say, there’s a mountain of grinding, blending and general faffery going on with this dish, but bear in mind it’s something you’re unlikely to see in most Indian restaurants so it’s worth the effort in order to try something a little different. It’s a spicy curry with quite a kick, but you can easily tone it down by adding fewer green chillies to your paste. If you’re looking for something truly unique, give this a try.

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Beetroot Raita

raita1

This is a great way to cool the mouth down alongside spicy Indian curries. Beetroot works perfectly with the yoghurt too and as always imparts some of it’s colour… all over my hands and all over my chopping board.

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Sri Lankan Lamb Curry

srilankanlambcurry

Another night, another curry. I fully intended on making a wholesome salad tonight. I asked the other half what he felt like and he announced “Asian and spicy”. Not taking much persuasion I chose this curry recipe. I adapted the original quite a bit as I felt it wasn’t going to have any heat. The result has a nice zingy finish without being too hot. The texture to this curry is particularly nice too – a glossy clean sauce with an amazing colour. Very rich and extremely flavourful.

RECIPE:
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