• Curry - Curried,  Indian,  Main,  Snack,  Starter

    Aloo gobi

    . Ingredients 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil 1 large brown onion, finely chopped 2 tsp cumin seeds 1 star anise 2 tsp sea salt, plus extra if desired 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired 1½ tsp garam masala 1 tsp turmeric few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste) 50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets How-to-videos Method Wash the potatoes…

  • Indian,  Jeff,  Spice Mix, Rubs, Marinades, odds and ends

    Southern Indian Jeff Style

    Ingredients Spice Mix 1 tbl Garlic Granules ( not powder ) 2 tspFennel Seed 1 tsp Cinnamon 2 tbl Fenugreek Powder 1 tsp Gnd Cumin 1 tsp Ginger 2 tbl JB Garam 1 tbl Gnd Corriander 1 1/2 Chilli Powder – Can change for fresh Chilli Ghee For Frying Ingredients For Sauce 1 Tin coconut milk 1 large onion, chopped very large 3 tbl Curry Leaves Method Fry the powders in ghee. Fry onion Add Coconut milk Add Curry Leaves Slow as possible simmer ( very gentle bubble )

  • Indian,  Jeff,  Spice Mix, Rubs, Marinades, odds and ends

    Jeff Madras Curry Spice Mix

    Ingredients 2 tbsp coriander seeds 1 tbsp cumin seed 1 tbsp Fenugreek seed 1 tbsp Black mustard seed 10 cm Cinnamon stick 10 green cardamom pods split 6 dried Kashmiri chillies or other mild ones 1 tsp black peppercorns or 1 long pepper 12 dried curry leaves 2 tbsp ground turmeric Instructions Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Don’t inhale too deeply! Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder. Add the turmeric, and give the masala another…

  • Curry - Curried,  Indian,  Main,  Pat Chapman,  Snack,  Starter

    Mince Curry

    This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or vegetable oil2 medium red onions, chopped2 cloves garlic, finely chopped5 cm piece of fresh ginger, finely chopped1 tsp turmeric1 tsp coriander, ground1 tsp chilli powder (use less if you don’t like your curries too hot)4 cloves1 cardamom500g mince. This can be lamb, beef or pork which ever you like400g tin of tomatoes1 tbsp tomato ketchup225g…

  • ALL CATEGORIES,  Burger / Kebab,  Indian,  Jeff,  Main,  Snack,  Starter

    Jeff ‘s Seekh Kebab & Rita

    There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original. Ingredients For Kebab NOTE: An electric grinder can be used if you do not have a pestle & mortar. 1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb. 1 medium onion, finely chopped 2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar ¼ cup mint, finely chopped ¼ cup coriander, finely chopped 2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Rick Stein

    Chettinad Style Chicken Curry

    first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few. Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only…

  • ALL CATEGORIES,  Indian,  Main,  Rick Stein

    Chicken and apricot curry with potato straws (sali murghi)

    This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch. Ingredients For the sali (matchstick potatoes) 250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes vegetable oil, for deep frying 1–2 tsp salt For the curry 3 tbsp vegetable oil 6 black peppercorns 5 cloves 2 green cardamom pods, lightly bruised with a rolling pin 2 dried Kashmiri chillies 4cm/1½in piece cinnamon stick 1 medium onion, finely chopped 100g/3½z tomatoes, finely chopped 1 tsp salt 4cm/1½in fresh root ginger, finely grated 3…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  James Martin,  Main

    Spiced roasted shoulder of lamb with red lentil dal

    Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala 500ml/18fl oz plain yoghurt 1 lemon, juice only salt and pepper 1 lamb shoulder 1 tbsp ghee For the red lentil dal 200g/7oz red lentils 3cm/1¼in piece fresh root ginger, peeled 1 tsp ground turmeric 2 tbsp ghee 1 onion, finely chopped 1½ tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 3…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Pat Chapman

    Kheema Curry

    .Its good to add potato,s and larger onion pieces Ingredients:3/4 kg minced meat (kheema), washed and drained 3 large onions, finely chopped 2 tomatoes, finely chopped 1 tbsp ginger garlic paste few curry leaves 4-5 green chillis, slit ½ tsp turmeric pwd garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick) salt to taste 2 1/2 tbsps oil coriander leaves for garnish Dry roast for 3-4 mts and make a pwd: 1/2 tbsp coriander seeds 1/2 tsp cumin seeds 1/2 tsp poppy seeds 3 dry red chillis pinch of methi/fenugreek/menthulu seeds pinch of saunf/sompu/aniseed (optional) 1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped…

  • ALL CATEGORIES,  Curry - Curried,  Has video,  Indian,  Jeff,  Main,  Vegaterian

    Jeff Curry

    Curry 5tbl oil 1 tsp turmeric 2 tsp mustard seed 6 big toms or 1/2 tin 1 tsp fenugreek 440 ml Coconut milk 1 green chille (deseeded diced) To add to the sauce pieces cut into bite size chunks : I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — Basically anything I have laying around. 1 hand curry leaves To Serve 1 inch ginger grated Coriander leaves 3 onions chopped Yoghurt 1 tsp chilie powder   Heat oil, Add mustard seed and cook until they pop. Add fenugreek, green chille, ginger and curry leaves. Stir for a minute. Purée onion and add to mix.…

  • Curry - Curried,  Indian,  Main

    Chicken Liver Curry – Kerala style

    Ingredients Liver – 1 cup (1/2 kg) Onion(medium) – 2 nos Coriander powder – 4 tbsp Chilli powder(extra hot) – 1 tsp Turmeric powder 1/2 tsp Pepper – 1/4 cup Green chillies – 3 nos Ginger – 1/2 Curry leaves Coconut oil Water – 2 cups Salt – As reqd Method 1)Clean the chicken liver pieces and add the finely chopped green chillies, the finely chopped onion, ginger ,salt and 2 cups of water. 2)Keep it on a low flame. 3)Meanwhile roast the coriander powder with chilli powder and turmeric. 4)Grind it with water to make a paste of it and add the paste to the pan of liver. 5)Keep…

  • Curry - Curried,  Indian,  Main,  Pat Chapman


    True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice. Ingredients 1/2lb (675 g)poultry or meat1/2 cup cashew nuts or almonds (or mixture)1/2 inch (i. cm) fresh ginger, chopped1i clove garlic, chopped2 green chillies (optional)1/2 teaspoon saffron2 tablespoons milk, warmed1 tablespoon ghee2 tablespoons sunflower or corn oil1 medium onion, chopped3 fl oz  (75 ml) yoghurt3 fl oz (75  ml) double cream1/2 cup chopped freshcoriander or parsleysaltlemon juice (optional) Spices2 whole green cardamoms3 whole cloves1 inch (2.5 cm) cassia bark1…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Pat Chapman


    Lamb in Red GravyThis is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateur’s version. Ingredients 1/2 lb (675 g)lean lamb, cubed4fl oz (115 ml) yogurtsalt1/2 lb (225 g) onion, roughly chopped2 inch ( cm) fresh ginger, roughly chopped2 cloves garlic14 oz (400 g) tin tomatoes (or fresh)about 8 dessertspoons ghee i tablespoon chopped fresh coriander Spices 13 green cardamoms3 cloves3 small pieces cassia bark1/2 teaspoon…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Pat Chapman


    Sliced Beef CurryThis dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have used beef marinated in red wine (a restaurant technique), and the resultant curry is exceptionally nice. Ingredients 4 x 8 oz (22 g) pieces steak / Chicken (fillet, sirloin, rump etc, according to your pocket) 1/2 pint (300 ml) red wine , Coconut Milk is a good subsitute 1 large onion, roughly chopped 4 cloves…

  • Indian,  Pat Chapman,  Snack,  Starter


    These are probably the most common starter to be found in Indian restaurants. You’ll find them really quick and easy to make. It’s lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party. Ingredients 2 large tablespoons gram flour Spices 1 large onion, chopped into thin strips about 1 inch (2.5 cm) long 1/2 teaspoon turmeric 1/2 teaspoon cumin, ground 1/2 teaspoon garam masala salt corn oil for deep-frying Method 1 Mix the spices thoroughly with the flour in…

  • ALL CATEGORIES,  Indian,  Pat Chapman,  Snack,  Starter

    Seekh (Stick or Skewer) and Shami (Balls) KEBABS

    These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) steak or any meat 1 egg yolk For  kebabs 1brown cardamom, 1 bay leaf 1/2 large onion, chopped 1/4 teaspoon black pepper, 1 inch (2.5 cm) fresh ginger chopped or ground 1/2 teaspoon paprika 1 large clove garlic, chopped 1/2 teaspoon garam masala salt to taste ghee or oil 1/4 cup chopped fresh coriander or…