Recipes

Aubergine, Capiscum and Potato Curry

Posted on Aug 30, 2016

Ingredients 4 tbsp oil 2 tsp panch phoran 1 medium onion, peeled and chopped 1 inch ginger, peeled and grated 5 cloves garlic, finely chopped 1 tsp salt, or to taste 1 tbsp coriander powder 1 tsp chilli powder 1 tsp turmeric 1 tbsp tomato puree 2 potatoes, peeled and cut into ¾ inch cubes 1 aubergine, cut into ¾ inch cubes 2 peppers (green and/or red) cut into 1 inch pieces 2 cups (500ml) water 2 tbsp chopped fresh coriander Method Heat oil in a saucepan over a medium heat.  When hot, add the panch phoran and cook until it sizzles.  Add the onion, ginger and salt stirring occasionally.  When...

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Fish Curry (Serves 2)

Posted on Aug 30, 2016

Ingredients 2 fillets firm-fleshed white fish cut into 2 to 3 inch pieces 2 tbsp vegetable oil 1 tbsp mustard seeds ½ inch ginger, peeled and grated to a paste 4 cloves of garlic, finely chopped ½ medium or small onion, finely chopped ½ tsp turmeric ¼ tsp chilli powder or chopped chilli (according to taste) 1 tsp coriander powder 200 ml water 200 ml coconut milk 1 tsp tamarind paste Salt to taste 1 tbsp chopped coriander (optional) Method Heat oil in a saucepan over a medium heat.  When hot, add the mustard seed and fry until it sizzles.  Add the onion, ginger and garlic, and cook until the...

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Carrot Salad

Posted on Aug 28, 2015

CARROT SALAD Ingredients 4 large carrots, julienne sliced (or large grated) 3 tbsp mustard oil or vegetable oil (or make mustard oil by frying mustard seeds in vegetable oil until the seeds pop) ¼ tsp salt or to taste Pinch of sugar to taste Juice of ½ lemon Fresh Coriander Mint 1 medium chopped onion (red or white) 1 inch julienne sliced ginger Method Put all the ingredients in a bowl and mix together   NB The carrot can be replaced with cabbage or you could use a mixture of carrot and...

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Spicy Runner Beans

Posted on Aug 28, 2015

SPICY RUNNER BEANS Ingredients 1 medium onion, chopped 4 cloves garlic, chopped 1-2 fresh green chillies, chopped (optional) 2 tbsp cooking oil ½ tsp turmeric 1 tsp panch phoran (Indian five spice) 1 tsp coriander powder 250g runner beans, trimmed and sliced into 1cm pieces 1 tbsp chopped coriander Method Heat the oil in a medium saucepan with the panch phoran and then add the onion, garlic and green chillies and fry for about a minute. Mix in the turmeric and coriander powder and fry for just a few seconds so that they don’t burn. Next add the runner beans and stir frequently to cook the...

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Chana (Chick Pea) Pilau

Posted on Mar 22, 2015

For 2 Ingredients ½ pint of basmati rice 200g  tin chick-peas 2 tbsp ghee 4 cloves 2 inch ginger  grated 2 bay leaves Cinnamon stick 1 onion sliced ½ tsp salt or to taste ¾ pint water Method Wash the rice in several changes of water until it runs clear. Drain, and ideally leave for 5-10 minutes to plump the rice Heat the ghee in a medium saucepan; add the onions, ginger, cloves, cardamom seeds, bay leaves and salt. Fry the onions until they look translucent but not brown. Add the rice stir until coated with the ghee mix and beginning to cook (2-3 minutes). Add the water. Once water boils add...

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Cucumber Raita

Posted on Mar 22, 2015

For 2 Ingredients 2 cartons natural yoghurt (250ml) ¼ cucumber finely chopped 1 shallot finely chopped ¼ tsp ground cumin ½ tsp chopped fresh mint (optional) ½ tsp chopped coriander (optional) Salt to taste Method Put the yoghurt in a bowl and stir in the rest of the ingredients except cumin. Sprinkle cumin over the yogurt mix and serve

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