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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. “
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.
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.”