Recipes
Real recipes.
Real kitchens.
Real people.
Tried, tested and trusted recipes from home cooks and professionals.
Carrot and Sweet Potato Korma
Guest chef Astrid Mitchison brings us her Vegan Carrot & Sweet Potato Korma.
Ideal for those who are looking for both a healthy curry and one that is not too spicy, this twist on a classic Korma still has plenty of flavour for you to savour.
And even better, this recipe is not only suitable for vegans but is also dairy-free and refined sugar free.
Indian Mint Sauce
Super easy Indian mint sauce made to the Editor’ own recipe.
This is a very quick and easy recipe for a mint sauce dip to go with your poppadoms and starters. You can easily adjust it to your own taste.
It’s best prepared fresh and ready to use and only takes a couple of minutes.
Chicken Old Delhi Style
This delicious chicken recipe comes to us courtesy of Des Biswal and the Ambrette Restaurant.
Breast of British chicken char grilled then finished in an Old Delhi style sauce of tomatoes and dry spices.
Something for a special occasion and an alternative when you are looking for something to enjoy other than a traditional chicken curry recipe.
Phaal (Phall, Phal) Curry
Phaal or Phall is one of the hottest curries you will find on the menu. With the hottest chillies and often a large amount of chilli powder, this is not a curry for the feint hearted.
Phall is basically a thick, tomato based curry made with Habanero or Scotch Bonnet peppers (sometimes 10 to 12 of them). It originated in Indian Restaurants in the UK (Birmingham) so it’s not the most “authentic” dish and shouldn’t be mixed up with Phaal from Bangalore which is char-grilled without sauce and eaten as finger-food.
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.
Chicken Colombo
Colombo is a Creole curry from the French West Indies and is equivalent to Indian Curry. It originates from Sri Lanka and was brought to the French-Caribbean by Indian immigrants who came during the 19th and 20th century to work on the sugar plantations.
They brought curry powder along with them. Colombo is a thick curry which is seasoned with Poudre de Colombo and is like a stew made with chicken, goat, lamb or pork.
Dutch Curry?
Stewed vegetables with a spicy taste.
A success or a disaster?
The style of curry that people eat in the UK is not as popular in Holland. (the writer of this blog) has never eaten a British style curry dish so far in his life, so he doesn’t know how it tastes or if it is good, but what he does know is that it is a very famous dish in the UK, so it must be good.
Chicken Tikka Masala
There’s been more written about chicken tikka masala, and the right recipe for it, than I suspect any other curry in the UK and perhaps even the world.
Everyone has their own opinion and many purists hate the very idea that this dish exists. For many restaurant and takeaway customers it is the go to meal when ordering a curry and I have several friends who eat nothing else in a curry house.
Curried Tagliatelle
Here’s an interesting take on a recipe by our Italian intern (they’re not massive on curry in Italy)
There are two watchwords to bear in mind in the kitchen: research and experimentation. When the love of food meets the curiosity for different cultures, we can get matches we had never thought of before.
As in this recipe, where Indian curry meets Italian tagliatelle. This dish is very easy to prepare but also surprisingly sophisticated.
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).
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.
Summer Vegetable Curry
Summer Vegetable Curry
During summer, most of us prefer fresh, light dishes over more substantial and heavy meals. Because when the temperature rises, a very filling dish can be ‘fatal’ for the rest of your day. So it’s always a good idea to update your cookbook for the warmer season.
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