Ingredients:
- 1 lb. green bell peppers, sliced fine
- 1 onion, pureed
- 1 tomato, pureed
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 2 tsp. turmeric powder
- 1 tsp. chilli powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 lb. potatoes, cooked and cubed
- 1 tsp. salt or to taste Cilantro/coriander leaves
- 2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers, turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
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You Need:
- 6 small onions, quartered
- 6 small tomatoes, quartered
- 6 cauliflower
- 6 baby potatoes
- 1/2 lb. chickpeas
- 1/2 tsp. turmeric powder
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tbsp. oil
- 1 tsp. salt or to taste
Prepration:
fry the onions,turmeric powder, ginger and garlic, tomatoes and potatoes for five minutes in a frying pan Next, add the cauliflower florets, chickpeas and salt. Cook till done.
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You Need:
- 1 lb. cauliflower
- 3 medium onions chopped fine
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric
- 1 tsp. chilli powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 large potato, cooked and cubed
- 1 tsp. salt or to taste
- coriander leaves
- 1 tbsp. oil
Prepration:
Fry the onions, ginger and garlic, chopped coriander together with cumin and coriander powders for five minutes in a frying pan and . Add potato, cauliflower, turmeric and chilli powders and salt together with half a cup of warm water and cook on medium low heat for 15-17 minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with coriander leaves.
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We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.
Preparation and cooking time: 15 minutes.
Serves four.
Remove shells and beards from the prawns, wash and drain.
In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated.
There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.
Preheat your oven to the maximum temperate.
Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.
Bake near the top of the oven for 7-8 minutes.
Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce
Note. Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once.
Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.
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This variation combines chicken with lentil dal. It requires less curry sauce because of this and is a tasty dish for those who like the flavour of lentils. This is a hot, sour dish to which you could also add pineapple chunks if you want.
Serves 3-4.
Preparation and cooking time: 15-20 minutes.
- 6 tablespoon vegetable oil
- ½ pint (275ml or two cups) curry sauce
- 2 cups lentil dal
- 1 lb chicken cooked
- ½ teaspoon salt
- ½ teaspoon chilli powder
- 1 green chilli finely chopped
- 1½ teaspoon garam masala
- 1 teaspoon ground cummin
- 2 tablespoon lemon juice
- 1 tablespoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce and lentils and bring to the boil.
Without turning down the heat, put in the chicken, salt, chilli powder, and green chilli.
Stir well and continue to cook on a high heat for about five minutes, or until sauce thickens, stirring regularly.
Now turn down the heat to a simmer for a further fire minutes. Stir occasionally.
Skim off any excess oil and stir in the garam masala, ground cummin, and lemon juice.
Serve sprinkled with the green coriander.
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This is a mildly spiced dish cooked with onions. A delicious variation on the basic chicken curry. Serves 3-4. Preparation and cooking time: 15 minutes.
- 6 tablespoon vegetable oil
- 2 small onions peeled and cut into strips
- ¾ pint (425ml or three cups) curry sauce
- 1 teaspoon salt
- 1 level teaspoon chilli powder
- 1 lb (450g) chicken cooked as on page 52
- 1 level teaspoon garam masala
- 1 level teaspoon ground cummin
- ½ level teaspoon ground coriander
- ½ level teaspoon dried fenugreek
- 1 tablespoon finely chopped green coriander
Heat the oil in a large frying pan. Add the sliced onions and fry until transparent but not starting to brown. Add the curry sauce, mix well, and bring to a simmer. Stir in the salt, chilli powder, and chicken. Cook on medium heat for ten minutes or until sauce is quite thick, stirring occasionally. Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue simmering for 3-4 minutes. Skim off any excess oil and serve sprinkled with coriander.
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This is another dish suitable for those who do not like their curries spicy. It has a creamy sauce with egg added to it for more body.
Serves four.
Preparation and cooking time: 15-20 minutes.
- 6 tablespoon vegetable oil
- ¾ pint (425ml or 3
- 1 teaspoon salt
- ¼ teaspoon yellow food colouring
- 2 eggs
- ¼ pint (150ml or 1 cup) single cream
- 1½ teaspoon garam masala
- 1 teaspoon ground cummin
- 4 mango slices, tinned or fresh
- 1 tablespoon finely chopped green coriander
Heat the oil in a large green frying pan, add the curry sauce and bring to the boil on a high heat.
Now add the chicken, salt, and food colouring. Stir well and continue cooking on a high heat for about five minutes stirring regularly.
Now turn down the heat and simmer for a further five minutes, stirring occasionally.
Meanwhile whisk the eggs and combine with the cream. Spoon off any excess oil that will have risen to the surface, and stir in the egg and cream mixture.
Also stir in the garam masala and ground cummin. Continue cooking for a further 2-3 minutes stirring more or less continuously.
Serve garnished with mango slices and green coriander.
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This spicy dish is a firm favourite. Remember, spicy does not necessarily mean hot!
Serves 3-4.
Preparation and cooking time: 15-20 minutes.
- 2 oz (50g) mushrooms
- ½ green capsicum
- 6 tablespoon vegetable oil
- ¾ pt (425g or three cups) curry sauce
- 1 lb (425g) chicken cooked
- 1 teaspoon salt
- ½ teaspoon chilli powder
- 1 green chilli finely chopped
- ½ teaspoon red food colouring
- 1½ teaspoon garam masala
- 1 teaspoon ground cummin
- ½ teaspoon dried fenugreek
- 1 tablespoon finely chopped green coriander
Wash the mushrooms and capsicum and slice thinly. Heat the oil in a large deep frying pan and fry for 4-5 minutes on a medium heat.
Add the curry sauce, chicken, salt, chillies, and food colouring. Turn up the heat and bring to the boil. Continue cooking for five minutes, stirring now and again.
Spoon off any excess oil and serve sprinkled with green coriander..
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You Need:
- 500 gm (or 3-4 palm size slices) of king fish/surmai/iswon or pomfret
- 1/2 tsp tamarind paste or 1 marble size tamarind dissolved in 1 tbsp water
- 1 medium size onion sliced
- 1 green chilli (optional) * see notes
- 1 tsp vinegar (option) * see notes
- 2 tbsp oil for frying
- 1 tbsp chopped coriander for garnishing (optional)
For the masala
- 6-7 long dry red chillies (Bedgi) * see notes
- 5 peppercorns (kali mirch)
- 2 cloves (laung)
- 1/2 inch cinnamon stick (dalchini)
- 1 pod of cardamom (elaichi)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp cumin (jeera)
- 1/2 tsp mustard (rai)
- 1/2 inch ginger
- 6 flakes of garlic (Indian) with skin
- 3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes
- 1/2 onion (optional) * seet notes
Method:
1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘For the masala‘ to a fine paste. Reserve the masala water from the mixer jar.
2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. Add the green chilli (optional) and fry till it turns translucent. Add the ground masala paste & fry on a slow flame till the oil leaves the sides of the pan.
3. Add the reserved masala water, salt to taste, tamarind juice, vinegar (optional) and bring the gravy to a boil. Add the fish pieces gently and carefully cover them with gravy. Cover & cook on a medium flame for about 2-3 minutes.
4. Turn off the flame, garnish with chopped coriander & serve hot with rice
Notes:
1. I skipped the green chilli & vinegar and adjusted the tamarind juice as per my taste.
2. The original recipe asked for 10 long chillies and 10 peppercorns. I reduced these quantities as I prefer moderately spicy curries. However, you can add the extra chillies by deseeding them. Instead of doing this I added the coconut milk powder & onion (mentioned as optional items above) as they help in increasing the quantity of gravy.
3. If you are using very large slices of Surmai fish wash them carefully as they break easily.
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