Starters:
Scrambled eggs with a twist
Guest blogger, chef Nahim Aslam…..
Nahim is the head chef at the Indian Ocean in Ashton-under-Lyne, Greater Manchester. Here he shares a personal recipe that he likes to make at home:
“This is a great snack and something I make when I come home, am really hungry and want something quick, easy and tasty.”
Read the full recipe here...
Beans on toast, Indian style!
An ode to the Brits from our guest blogger “The Mistress of Spices”
I have always been a HUGE fan of traditional English breakfasts, ever since enjoying them in the various parts of Anglophone Africa in which I’ve worked. A weekend in London wouldn’t be complete without at least one. Fried or scrambled eggs, grilled tomatoes and mushrooms and of course beans on toast (my favorite!)
Read the full recipe here...
Tandoori Chicken
Fry off the onions, garlic and ginger over a medium heat until soft and translucent. Add in the chicken with the mix powder, garam masala, chilli powder and salt. Increase the temperature and allow to cook through for 10 minutes. Add the tandoori and tikka pastes, food colouring and lemon juice. Reduce the heat to…
Read the full recipe here...
Chicken Hari Boti
This recipe comes courtesy of the Indian Ocean Restaurant in Ashton and their Executive Chef Nahim Aslam
Chunky grilled or fried chicken marinated in a yogurt dressing flavoured with lemon and garlic and rolled in a blend of green leaves, fresh herbs and green chillies.
A delicious dish that can be served as an appetiser or starter or as a canape or snack.
Read the full recipe here...- « Previous
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Main Dishes:
Bang Curry Kits – Our Review
I am always a bit sceptical when someone contacts us and says they’ve created a curry kit that allows you to make a meal at home that tastes just like a restaurant dish. Surely it can’t be that easy I think. I make a lot of curries at home and those that come from a kit or jar are generally not that great. So when Bang sent me a pack of their kits to try I set my expectations to medium. I have to say I was pleasantly surprised. This weekend I made their dhal and a beef madras with their very simple kits and I was very happy with…
Read the full recipe here...
Pathia
A sweet and sour Persian dish of medium heat. Some curry houses may make this dish hotter however, so be careful when ordering.
Lemon is used to achieve the sour taste, while other fruits may be used to make the dish sweet. In the absence of fruit, sugar will be used to obtain the sweetness.
Read the full recipe here...
Spicy Tandoori Chicken
British Indian Restaurant (BIR) style curries have a large and enthusiastic following across the UK as curry lovers aim to reproduce their favourite restaurant dishes at home.
This is a great style of curry cookery and you can get some great results, but you usually need some preparation before hand to make some of the ingredients such as curry base sauce.
Read the full recipe here...
Turkey and Parsnip Curry
An ideal curry for Boxing day this turkey and parsnip curry is great way to use up your leftovers.
We all know that we’re going to have plenty of leftovers after the big Christmas meal so this simple recipe is a quick and easy way to prepare something delicious for family and friends and isn’t too taxing to make.
Read the full recipe here...
Persian Chicken
Today’s recipe comes from Persian cuisine, one that historically has had a big influence on Indian dishes.
This Persian Chicken Recipe comes to you courtesy of Opies and is great for a family dinner or for entertaining friends.
Not too spicy but still with plenty of interesting flavours we love a biryani and this version adds a nice lemony twist that you can very depending on your own personal tastes.
Authentic Keema Matar Recipe
This authentic recipe will show you how to make a traditional Keema Matter, the rich, flavoursome curry with mince and peas! It comes to you courtesy of Guest Chef Ed Holston, who has shared several curry classics with us.
Keema Matar is a particular favourite of the Editor and mince and peas are an age old combination. We see it in cuisines all over the world. For example, here in England, it’s classically used in Shepherd’s pie and in India, the combination is called Keema Matar.
Read the full recipe here...
Lamb Rogan Josh
This Lamb Rogan Josh Recipe, courtesy of Guest Chef Ed Holston, takes the takeaway and restaurant favourite, and elevates it to a whole new level.
This dish has a lot in common with its neighbours from elsewhere in the North of India. It’s rich and meaty, salty and very comforting. As well as being subtle in all the right ways to showcase its depth and breadth of flavour.
Read the full recipe here...
Lamb Rezala
Lamb / Mutton Rezala, a creamy, nutty Mughlai recipe courtesy of Guest Chef Ed Holston
Whether you use lamb or mutton, this creamy, nutty rezala recipe takes all the best bits of Mughlai cuisine, including cashews, fragrant spices and subtle sweetness, and throws in a whole load of butter and a rare punch of chilli. It really is everything a curry should be and more!
Read the full recipe here...
Chicken Jalfrezi
This Chicken Jalfrezi with a twist comes from Guest Chef Syed Ahmed who shares his version of the ever popular recipe, this time with chicken drumsticks.
Using some popular ingredients from companies such as Pataks, don’t be overwhelmed by the long ingredient list, watch his video and you will see that this recipe is one all of you should be able to follow and enjoy.
Read the full recipe here...
Chicken and Lemon Biriyani
This Chicken and Lemon Biriyani recipe comes to you courtesy of Opies and is the perfect family meal for 4.
Not too spicy but still with plenty of interesting flavours we love a biryani and this version adds a nice lemony twist that you can very depending on your own personal tastes.
Read the full recipe here...
Pondicherry Duck
This fine dining duck recipe comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
An Indian “haute cuisine” restaurant, this recipe is their interpretation of a very popular duck dish from Pondicherry, an erstwhile French Colony in India
Read the full recipe here...
Balti Recipe (a real one)
This Balti recipe comes from chef Zaf at Shababs in the Balti Triangle in Birmingham so its as real as a Balti recipe can get.
Read the full recipe here...
Bang Curry Kits – Our Review
I am always a bit sceptical when someone contacts us and says they’ve created a curry kit that allows you to make a meal at home that tastes just like a restaurant dish. Surely it can’t be that easy I think. I make a lot of curries at home and those that come from a kit or jar are generally not that great. So when Bang sent me a pack of their kits to try I set my expectations to medium. I have to say I was pleasantly surprised. This weekend I made their dhal and a beef madras with their very simple kits and I was very happy with…
Read the full recipe here...
Pathia
A sweet and sour Persian dish of medium heat. Some curry houses may make this dish hotter however, so be careful when ordering.
Lemon is used to achieve the sour taste, while other fruits may be used to make the dish sweet. In the absence of fruit, sugar will be used to obtain the sweetness.
Read the full recipe here...
Spicy Tandoori Chicken
British Indian Restaurant (BIR) style curries have a large and enthusiastic following across the UK as curry lovers aim to reproduce their favourite restaurant dishes at home.
This is a great style of curry cookery and you can get some great results, but you usually need some preparation before hand to make some of the ingredients such as curry base sauce.
Read the full recipe here...
Turkey and Parsnip Curry
An ideal curry for Boxing day this turkey and parsnip curry is great way to use up your leftovers.
We all know that we’re going to have plenty of leftovers after the big Christmas meal so this simple recipe is a quick and easy way to prepare something delicious for family and friends and isn’t too taxing to make.
Read the full recipe here...
Persian Chicken
Today’s recipe comes from Persian cuisine, one that historically has had a big influence on Indian dishes.
This Persian Chicken Recipe comes to you courtesy of Opies and is great for a family dinner or for entertaining friends.
Not too spicy but still with plenty of interesting flavours we love a biryani and this version adds a nice lemony twist that you can very depending on your own personal tastes.
Authentic Keema Matar Recipe
This authentic recipe will show you how to make a traditional Keema Matter, the rich, flavoursome curry with mince and peas! It comes to you courtesy of Guest Chef Ed Holston, who has shared several curry classics with us.
Keema Matar is a particular favourite of the Editor and mince and peas are an age old combination. We see it in cuisines all over the world. For example, here in England, it’s classically used in Shepherd’s pie and in India, the combination is called Keema Matar.
Read the full recipe here...
Lamb Rogan Josh
This Lamb Rogan Josh Recipe, courtesy of Guest Chef Ed Holston, takes the takeaway and restaurant favourite, and elevates it to a whole new level.
This dish has a lot in common with its neighbours from elsewhere in the North of India. It’s rich and meaty, salty and very comforting. As well as being subtle in all the right ways to showcase its depth and breadth of flavour.
Read the full recipe here...
Lamb Rezala
Lamb / Mutton Rezala, a creamy, nutty Mughlai recipe courtesy of Guest Chef Ed Holston
Whether you use lamb or mutton, this creamy, nutty rezala recipe takes all the best bits of Mughlai cuisine, including cashews, fragrant spices and subtle sweetness, and throws in a whole load of butter and a rare punch of chilli. It really is everything a curry should be and more!
Read the full recipe here...
Chicken Jalfrezi
This Chicken Jalfrezi with a twist comes from Guest Chef Syed Ahmed who shares his version of the ever popular recipe, this time with chicken drumsticks.
Using some popular ingredients from companies such as Pataks, don’t be overwhelmed by the long ingredient list, watch his video and you will see that this recipe is one all of you should be able to follow and enjoy.
Read the full recipe here...
Chicken and Lemon Biriyani
This Chicken and Lemon Biriyani recipe comes to you courtesy of Opies and is the perfect family meal for 4.
Not too spicy but still with plenty of interesting flavours we love a biryani and this version adds a nice lemony twist that you can very depending on your own personal tastes.
Read the full recipe here...
Pondicherry Duck
This fine dining duck recipe comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
An Indian “haute cuisine” restaurant, this recipe is their interpretation of a very popular duck dish from Pondicherry, an erstwhile French Colony in India
Read the full recipe here...
Balti Recipe (a real one)
This Balti recipe comes from chef Zaf at Shababs in the Balti Triangle in Birmingham so its as real as a Balti recipe can get.
Read the full recipe here...
Chocolate Curry Cupcakes
It’s said that chocolate and spicy food stimulate nerve endings, rise the heart rate and make the body temperature go up. So, why not get down to business?! Bake some love and let the love flow.
Here is the best Chocolate Curry Cupcakes recipe for Valentine’s Day. Do you dare to try them?
Read the full recipe here...
Mango Lassi
This mango lassi recipe is a bit of a quick fix for those who can’t get hold of fresh mangoes.
Mango lassi is a well known drink from India and Pakistan and is popular worldwide. It can be made with or without additional sugar.
Here is the (very easy) recipe , courtesy of our guest blogger Spice and Curry.
Read the full recipe here...
Curry Powder Mix
Curry powder is a mixture of spices based on South Asian cuisine. A similar spice blend exists in the north, called garam masala. Although you can buy ready made curry powder, it’s easy to make your own using everyday spices you will find at your local supermarket.
We have several different curry powder mix recipes on the site so once you’ve tried one, it is good to experiment.
Read the full recipe here...
The Curry Cocktail
As curry lovers, our curryosity has no limits – sorry.
Whether we should go as far as risking our lives over it, we’re certainly ready to try new culinary experiences. In that spirit, and because summer means cocktails (although their consumption is not limited to that specific time of the year, but it sure does carry with it a summer vibe).
Read the full recipe here...
Garam Masala Recipe
Garam masala has been part of Indian cuisine for centuries, also crossing over into neighbouring countries.
Literally, the name means ‘hot spice’ – although this does not necessarily refer to chilli heat but to the fact that the cooking process involves toasting the spices.
Read the full recipe here...
Jal-Jeera (Jaljeera, jaljira) recipe
Jal-jeera powder generally consists of cumin, black pepper, mint, rock salt and some fruit powder. You can also find recipes with chili or hot pepper powder. In Hindi Jal means “water” and Jeera means “cumin”.
As well as giving your taste buds a hefty kick, the drink is also reported to be good for your digestion thanks to the cumin and rock salt.
Read the full recipe here...
Curry Sauce Base
The secret to many great curry recipes is not to just add water or chopped tomatoes when you need to create a sauce, but to have a pre-cooked “base curry sauce” ready to use.
Any curry chef worth their salt knows the secret of a good curry sauce and here at Curry Culture Towers we want to share this secret with you – here’s a great starter recipe for a good curry base sauce
Read the full recipe here...