Starters:
Lamb Kofta Kebabs
This recipe is a not directly an Indian dish as it is popular across a wider area, however lamb koftas are certainly one of our favourites and this recipe comes to you courtesy of Opies and is easy to prepare and is ideal for a lighter meal, or eating out doors.
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.
Pigeon Salad
This light, healthy and most of all summery recipe comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
He says, “this is a very simple and quick dish to make and can be made within minutes. The pigeon can be replaced with chicken depending on your personal preference. I have just introduced this dish at my restaurant, Saffron Summer and it has already become the best seller.”
Read the full recipe here...
Hara Bara Kebabs
These potato and pea “Hara Bara” kebabs are another of our adaptations produced from Meera Sodha‘s excellent recipe book “Fresh India“. I have modified it to avoid the use of any oil and baked them rather than frying them and found the whole dish easy to make and were very tasty.
Read the full recipe here...
Beetroot Shami Kebabs
This vegetarian shami kebab recipe is an adaptation of one from Meera Sodha‘s excellent recipe book “Fresh India“. I have modified it to avoid the use of any oil and replaced the paneer with quark. This makes the recipe lighter and was a bit of an experiment but I was really pleased with the end results.
Read the full recipe here...
Curry Leaf Calamari
This beautiful sounding seafood dish comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
An Indian fine dining restaurant this recipe is influenced by the seafood specialities of the coastal belt of Goa, Kerala and Malwan in India.
Read the full recipe here...
Spicy Egg Masala
Our guest blogger today is “Cooking with Siri“…
Do you need any more reasons for including this extremely nutritious and yummy food in your daily meal plans? Start with today’s recipe, “Spicy Egg Masala“.
Read the full recipe here...
Caribbean Chicken Roti Recipe
Chicken Roti is a fantastic street food dish served in many parts of the Caribbean. This chicken recipe covers both the filling and the roti flatbread but you can of course just opt for the filling and buy the breads from your favourite supplier or supermarket.
This delicious recipe comes courtesy of Tan Rosie Foods and originates from India via Trinidad.
Read the full recipe here...
Spicy fish and cucumber salad
This spicy fish and cucumber salad is a Southeast Asian dish with a contrast of different flavours including sweet, sour, spicy and savory all mixed together. This salad is made from plain white fish which is used as the base of the recipe and strips of cucumber are thrown in for a sweet and cool crunch. You can add as many chillies as you like to give the dish a spicy edge.
Read the full recipe here...
Achari Tikka a Spring time curry
An ideal dish for Spring time the Achari Tikka allows to you to cook something out of the ordinary. This is the perfect dish to treat your relatives to a delicious meal and impress them with your culinary skills.
The Achari Tikka recipe is courtesy of the Brilliant Restaurant located in old Southall.
Read the full recipe here...
Tawa Aloo
A suggested recipe for your kids lunch
Don’t worry it is a nightmare for every child’s parent. It’s the same old thing every week when it comes to going food shopping and deciding the menu for the week.
But thanks to our new guest blogger Sindhi Rasoi, the nightmare is over. You can try this tawa aloo recipe to keep them happy.
Read the full recipe here...
Carrot-Coconut Shorba Soup
Fancy some soup? Try the Carrot-Coconut Shorba
Need something to warm you up? Then you can say “Thanks” to Monsoon Spice, our guest blogger today for this delicious soup recipe.
The burst of flavour you experience when sipping this bowl of soup is makes this recipe a keeper.
Read the full recipe here...
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...Main Dishes:
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...
Sri Lankan Chicken Curry
A tasty and medium spicy tamarind chicken curry recipe originating from Sri Lanka.
So we wanted to try a good tamarind chicken based recipe and a hunt online brought us to this Sri Lankan Tamarind Chicken recipe on the feed feed website from Anjana Devasahayam.
Read the full recipe here...
Chicken Madras BIR Style
Our guest chef recipe today is from Shah Malek who is the chef director of Rivaaz Lymington and Thali Ho Indian Kitchen.
He describes this dish as “a classic and delicious Indian restaurant curry. The madras in my opinion is the most underrated curry on the menu, however, it’s full of flavour and is always my personal “go to” comfort curry. It’s packed with flavour and that slight citrus burst from the lemon juice just finishes it off beautifully. “
Read the full recipe here...
BIR Style Chicken Tikka Vindaloo
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...
Railway Lamb Curry
Railway lamb curry comes from curries served on the railways in India to First Class passengers, generally British, who liked the idea and taste of curry but couldn’t take the heat.
So this a relatively mild curry that contains potatoes as well as lamb making in not unlike a traditional British lamb stew with an Indian twist.
Read the full recipe here...
Goan Fish Curry
This delicious Goan fish curry recipe comes to us courtesy of guest chef Anjula Devi and is taken from her recipe book Spice for Life.
Anjula explains “this is one of the best fish curries which my Dad taught me to cook. It requires raw green mango which most Indian greengrocers sell.”
Read the full recipe here...
Nawabi Chicken Korma
Our guest chef recipe today is from Shah Malek who is the chef director of Rivaaz Lymington and Thali Ho Indian Kitchen.
He describes this dish as “The original Chicken Korma. This is the dish that has been adapted to make the Korma that is served in so many of the Indian restaurants up and down the country. It’s delicious with any breads or rice and is perfect for kids too!”
Read the full recipe here...
Channa Masala
Another great dish from guest chef Astrid Mitchison of Halo Eats. As with all the recipes on her website, this is suitable for vegans and is gluten free.
This chickpea based dish is ideal as a side dish or as part of a mezze style menu if you are serving lots of different dishes to your guests.
Read the full recipe here...
Lamb Rogan Josh for Slimmers
We are often asked “what’s a good curry for slimmers?” This for me is a slightly mis-leading question as many curries are not fattening, it is often all of the items you eat alongside them that can make the meal less healthy.
Anyway enough preaching, here’s a great Lamb Rogan Josh recipe from Debbie Robinson of Slimming World and this shows you how with a few tweaks to the ingredients and cooking method you can enjoy a curry and still stick to a healthy eating plan.
Read the full recipe here...
Chicken Curry
This classic chicken curry recipe comes to us courtesy of guest chef Anjula Devi and is taken from her recipe book Spice for Life.
Everyone loves chicken curry so this is a recipe we recommend you try and learn how to make. It’s a great one for every aspiring curry chef to have in their armoury and is bound to be popular with the whole family.
Read the full recipe here...
Tandoori Lamb Curry
This Tandoori Lamb Curry with scented rice & onion seed naan is brought to us courtesy of Steenbergs.
Although not seen as an “official” curry this dish is very popular and is full of flavour. You can adjust the heat level to your own liking by adding more or less chilli powder.
Read the full recipe here...
Peanut Butter Curry
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.
Read the full recipe here...
Sea Bass Keralan Style
Our guest chef for this Indian fine dining recipe is Asian chef of the Year 2019, Chef Dev Biswal, The Ambrette Restaurants
This Sea bass, Herb marinade, Kerala style Moilee sauce highlights the brilliant dishes available for those of you lucky to live near to the Ambrette.
For the rest of us, we are just going to have to try it at home
Read the full recipe here...
Prawn and Coconut Laksa
A warming bowl of spicy laksa that is quick and easy to make.
This recipe is brought to you by Steenbergs, providers of organic spices and cooking ingredients.
Laksa is a popular spicy noodle soup from Southeast Asia and can be found in Singapore, Malaysia, parts of Thailand and Indonesia
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...
Gulab Jaman
These sweets can be purchased at selected Indian takeaways but are also very easy to cook and prepare at home for a special occasion or just simply a treat for yourself to enjoy. Here is a quick and easy recipe of gulab jaman’s for you to try at home. Stir together the powdered milk, flour and baking soda…
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...