RECIPES

4 tblsp Greek-style yoghurt
1/2 tblsp black cumin seeds
6 cardamom pods
6 whole black peppercorns
2 tblsp garam masala
2.5 cm or 1 in cinnamon stick
1 tblsp ground almond
1 (tsp) crushed garlic
1 tsp crushed ginger
1 tsp chilli powder
1 tsp salt
700g chicken, skinned, boned and cubed
5 tblsp corn oil
3 medium onions, diced
3 fresh green chillies chopped
2 tblsp chopped fresh coriander
120 ml single cream.
TO COOK:
1. Mix the yoghurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almond, ginger, garlic, chilli powder and salt in a medium mixing bowl. Add the chicken pieces and leave to marinate for about two hours. 2.
Heat the oil in a large karahi or deep round-bottomed frying pan (skillet). Throw in the onions and fry for 2-3 minutes. 3.
Pour in the chicken mixture and stir until it is well blended with the onions. 4. Cook over a medium heat for 15 - 20 minutes or until the sauce thickens and the chicken is cooked through. 5. Add the green chillies and fresh coriander and pour in the cream. Bring to the boil and serve garnished with more coriander, if desired.

THAI GREEN CURRY (Serves 4)

1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only

Method

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

700g cubed lean lamb,
1 unripe papaya
3 tbsp natural yoghurt
1 tsp grated ginger
1 tsp chilli powder
2 tsp crushed garlic
1/2 tsp turmeric
2 tsp coriander
1 tsp cumin
2 tbsp lemon juice
1 tbsp chopped coriander
1� cups oil
2 tspn sea salt
lemon wedges and onion rings for garnish
TO COOK:
Place the cubed lamb in a large bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend until the flesh is pulped; add some water if necessary.Pour about 2 tbsp of the pulp over the lamb and rub it in well. Set aside to marinate for at least 4 hours. Meanwhile, mix together the yoghurt, ginger, chilli powder, garlic, turmeric, ground coriander, cumin, lemon juice, fresh coriander, red food coloring, and 2 tbsp oil. Season with seasalt, spoon over the lamb and mix well. Heat the remaining oil in a wok. When it is hot, lower the heat slightly and add the lamb cubes, a few at a time. Fry the batches of lamb for 8-10 minutes or until cooked and tender. Keep each batch warm as they are cooked. When they have all been cooked garnish with the lemon wedges, onion rings and fresh coriander.Serve with naan bread.

1 Large chicken, skinned, meat removed and cut into chunks
13 oz clarified butter, ghee, or unsalted butter
2 Onions, grated
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
8 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish
TO COOK:
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream. Lower the heat to "very low" and pour the egg and cream mixture into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. Serve garnished with flaked almonds.

500g Okra
4 tbsp. Oil
250g Onion, cut into thin slices
1tbsp. Grated fresh root ginger
125g finely chopped fresh tomatoes
1tsp. Salt
1/2tspn. Ground turmeric
1tspn.Ground fresh green chilli's (reduce for mild taste)
2tbsp. Whole coriander leaves
TO COOK:
Wash the okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of okra and either leave okra whole or cut into 5cm (2-inch) pieces. Put the oil into a karahi or deep frying pan, add the onions and fry until they are transparent. Add the ginger, tomatoes, salt, turmeric and chillis. Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced. Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but still firm to touch. Do not stir too often as okra is a very delicate vegetable and may break up. Sprinkle with coriander leaves.

2 onions
1 egg, beaten
2 tbsp. cilantro, chopped
1 cup cold water, approx
1 tsp. ground cumin
1 pinch cayenne
1-1/2 cups chickpea flour OR
3/4 cup all-purpose flour with
3/4 cup
whole wheat flour
TO COOK:
Cut onion in half and slice about 1/4-inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1-inch oil in skillet on high heat. When very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown; turn over and fry second side. Remove bhajis as they cook. Keep warm in 200�F. oven. Place onto platter with mango chutney.

120ml/4fl.oz. Vegetable Oil
2 teasp Garlic Paste
2 teasp Ginger Paste
200g/7oz Natural Yoghurt
1 teasp Cumin Seeds
1 teasp Coriander Seeds
1/2 teasp Turmeric
1 teasp Salt
1 teasp Chilli Powder
675g/1 1/2lb Boneless Chicken Breasts, cut into 2.5cm/1 inch pieces
1 Large Onion
5 Tomatoes - chopped
Freshly chopped Coriander to garnish
TO COOK:
Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly. Add the chicken and� simmer over a very low heat until all the yogurt has been absorbed. Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes. Add the� tomatoes, mix well and cook for a further 5 minutes. To serve - transfer to a heated serving dish and garnish with chopped coriander.

2lb Diced Lamb
2 medium onions chopped
2 tsp. freshly ground garlic
1 tsp. salt
2 level tsp. chilli powder
1� tsp. ground coriander
� level tsp. ground turmeric
� cup water
1 tbsp. tomato puree
1 tsp. ground ginger
� cup vegetable oil
1 tsp. garam masala
2 tbsp. coriander leaves, chopped
2-3 green chilies, sliced
TO COOK:
Put chicken, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy-based pan. Cook over medium heat until meat is half cooked, about 10-15 minutes.Add tomato puree and ginger, and cook for 2 minutes stirring constantly. Add the oil and cook for 5 - 8 minutes, keep stirring all the time. You may have to add little water to prevent gravy from sticking to the bottom of the pan. The Bhuna is ready when oil begins to separate from gravy. Add more water if you need to thin gravy. Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish.

Chicken, Fish or Meat
3 tablespoons Vegetable Oil
150g Basmati Rice (Do Not Use Quick Cook)
1 large Onion
1 clove Garlic
1/4 teaspoon Black Pepper
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/2 teaspoon Chilli Powder (to taste)
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Turmeric
2cm Cinnamon Bark
3 Green Cardamom Pods
6 Cloves
1/2 teaspoon Salt
1 tablespoon Blanched Almonds
50g Peas - frozen petit pois
2 tablespoons Sultanas
2 tablespoons Fresh Coriander (chopped)
TO COOK:
Slice the onion and finely chop the garlic. Heat the ghee or oil in a deep lidded frying pan and fry the oinion for about five minutes. Add the Garlic, Pepper, Nutmeg, Ginger, Chilli Powder, Coriander, Cumin, Turmeric, Cinnamon stick, Cardamoms and Cloves. Fry for about three minutes, stirring to avoid sticking.
Cut the chicken into large pieces, and add to the pan. Fry for two to three minutes, stirring. Add 2 tablespoons boiling water, along with the sultanas and almonds. Cover and cook for about 5 minutes.
Add the rice to the pan and carefully stir to coat it in oil - try to avoid damaging the grains. Add the peas, salt and 300ml boiling water. Cover and cook at a low simmer for about 15 minutes. Check the rice is tender and the liquid is mostly absorbed, remove from the heat and allow to stand covered for five minutes. Mix in the fresh coriander and serve. Garnish with chopped boiled eggs if desired.

Can Be Used With Any Fried Cooked Meat.
2 onions, peeled
1/2 inch piece of ginger, peeled2-3 cloves of garlic (optional), peeled
2 medium tomatoes, chopped finely or 200gm tinned tomatoes
2-3 tbs. cooking oil
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. of coriander powder
Salt to taste
1/2 tsp. Garam Masala
TO COOK: Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. Add onion, ginger and garlic paste and fry until golden to dark brown (do not burn).Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours. Add tomatoes and stir fry until oil separates.
Stir in garam masala. This can be added to the finished dish, at the end of cooking. Salt and chillies should be adjusted to your own taste. Remember that the curry sauce has to be added to the main curry ingredient, so it has to be stronger at this stage than the finished curry. Cool, bottle or place in airtight container to chill or freeze. It must be defrosted and heated before adding the meat or vegetables. After stir frying the main ingredient for 5-10 minutes (longer in case of meat, to seal it properly), add a little water and cook until the main ingredient is ready. Water can be added during cooking, to get the desired consistency of the curry sauce.

1kg lean lamb leg, diced
pinch of saffron strands
100g blanched almonds
4 tablespoons sunflower oil
4 med. onions, sliced
2 cloves garlic, finely diced
1 teaspoon ginger, finely diced
3 dried chillies
5 green cardamoms
1 teaspoon fennel seeds
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
140ml double cream
Salt and ground black pepper
140ml natural Greek yogurt
TO COOK:
Put the saffron in a small bowl, cover with 300ml warm water and leave to infuse. Set the oven to its highest setting and scatter the almonds onto a non-stick baking tray. Place in the oven and roast for about 5 minutes, or until they turn golden. Remove and set aside. Place the oil in a large saucepan over a medium heat and fry the onion, garlic, ginger and chillies until the onions are soft. Add the cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. Turn up the heat, add the lamb and fry until it browns. Add the saffron water, cream and seasoning. Cover and simmer for an hour, then add the almonds and cook for 30 minutes or until the lamb is tender. Remove from the heat, stir in the yogurt and serve.

1 pound mushrooms
3 tomatoes
1 medium onion
1 tsp. Ginger paste
1 TSP garlic puree
1 tsp. Garam masala or all spice
1 tsp. Chilli powder
2 TSP oil
Salt to taste
TO COOK:
Chop the mushrooms, tomatoes and onion and keep them aside. take a sauce pan and heat the oil add the chopped onion and fry till golden brown. Then add the ginger and garlic and fry for 2 minutes, add the tomatoes and mushrooms, salt and chilli powder and cook with 4 TBS of water for 10 minutes . Now add the garam masala and cook for 5 minutes and take off the heat. Serve hot with Boiled or Pilau rice 

Sweet and Sour with Lentils.

1 lb (500�g) lamb, diced
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
4 cardomom pods
2 inch (5�cm) cinnamon stick
1 tbsp black peppercorns
3 bay leaves
� tsp black mustard seeds
1 dried chilli
3 oz (75�g) green lentils
3 oz (75�g) red lentils
1 tsp turmeric
1/4 tsp ground fenugreek
2 Pineapple Rings chopped
� tbsp brown sugar
1 pint (550�ml) Basic Curry Sauce (as above)
1 pint (550�ml) water
2 tbsp fresh coriander, finely chopped
2 tsp garam masala
2 tbsp veg. oil, for frying
TO COOK:
Grind the whole spices and chilli together. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge). Heat half the ghee in a large saucepan and add the ground spice and lentils. Fry for 2 minutes. Add the Basic Curry Sauce & water and season with salt. Bring to the boil, cover and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick.
Meanwhile, heat the remaining oil or ghee in a large pan - it must be very hot. Add your lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it. Remove from the heat once the lamb is well browned. When the lentils are ready (they should be quite soft) add the meat, and sugar. Cover and simmer for a further 30 minutes. Add a little more water to loosen as required. Mix in the garam masala, and remove from the heat. Just before serving, stir in the chopped fresh coriander.

1Lb Prawns
1 cup red lentils
1 Cup of Basic Curry Sauce
1/4 Onion finely chopped
2 tspn Curry Powder
1 tspn Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Red Chillies
1 Clove Garlic
1/4 Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons chopped coriander leaves
1 Tablespoon whole coriander leaves
1 tspn Garam Massalla
Juice of 1 lemon
2 Pineapple Rings diced
TO COOK:
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the prawns and stir fry for 2 minutes. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring regularly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice and diced pineapple rings, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

2 Lbs Fillet Steak sliced
4 Green Cardamom pods
2 Bay leaves
4 Onions thickly sliced
Water
1 Cup of Basic Curry Sauce
Half of an onion finely chopped
2 tspn Curry Powder
1 tspn Chilli Powder
1 Finely Chopped Red Chilli
3 Cloves Crushed Garlic
2 inches Ginger grated
Vegetable Oil
4 tbspns chopped coriander leaves
1 tbspn whole coriander leaves
1 teaspoon Garam Massalla
TO COOK:
Gently fry the 3 sliced onions with plenty of oil until golden (approx 25 minutes on a medium heat). Make a paste of the curry powder and chilli powder with a little water. Fry the chopped onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and stir fry until almost cooked. Add the Basic Curry Sauce and simmer for 5 minutes or until the meat is cooked, stirring occasionally. If needed add more Basic Curry Sauce or water to prevent the curry becoming too thick or dry. Now drain the fried onions and stir well into the curry. Add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

1lb (675 g) skinless breast of Chicken or Lean Meat, cubed
3 tbsp. Ghee
2 tsp. Cumin Seeds
2-3 Garlic Cloves, chopped
1 in. (2.5 cm) Cubed Ginger, chopped
2 tsp. Turmeric
4 tbsp. Tikka Paste
2-6 Fresh Green Chillies, sliced
1 Green and Red Pepper sliced and sliced
6 Cherry Tomatoes, halved
2 oz (50g) creamed Coconut, grated
2 tsp. Garam Masala
A few leaves of fresh coriander
Salt to taste

TO COOK
Heat the ghee in the karahi, wok or large frying pan.
Stir in the cumin seeds for a few seconds.
Add the garlic and continue stir frying for 30 seconds.
Add the ginger and continue for a further minute.
Add the turmeric and a splash of water and, when sizzling again add the curry paste.
Now, add the meat/chicken pieces and stir until evenly coloured and are lightly sizzling (if meat used, stir-fry until cooked).
Add the chillies, pepper and tomato and stir-fry for 10 minutes.
Add the Garam Masala, fresh coriander, creamed coconut and salt to taste then stir-fry for a final 5-10 minutes.
Check that the meat is cooked through then serve at once with Indian bread or fluffy plain rice and Hot Mango Chutney.

3 Chicken Breasts Chopped 1-inch square pieces
1 Tin Evaporated milk
4oz grated coconut
4oz Sour Cream
4 Tablespoons Mango Chutney
1 onion finely chopped
2 teaspoons Curry Powder
1/2 teaspoon Chilli Powder
1 Finely Chopped Red Chilli
4 Cloves Crushed Garlic
3 inches Ginger grated
5 tablespoons Vegetable Oil
6 tablespoons roughly chopped coriander leaves
1 tablespoon whole coriander leaves
2 teaspoon Turmeric
2 teaspoon Garam Massalla

TO COOK
Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 45 secs. Add the chicken pieces and seal well on all sides. Add the cream, coconut, mango chutney and milk and simmer for 25 minutes or until the chicken is cooked, stirring constantly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

6-8 tblsns Vegetable Oil
3 Garlic Cloves, chopped
1 tspn cayenne
2 tspns Ground cumin seed
1 inch Fresh Ginger, crushed
Small Tin Plum Tomatoes
1/2 tspn Whole Cardomon Seeds
2 tblspn Lemon juice
1/4 ts Salt, or to taste
1 large Onion, finely chopped
2 tspn Garam masala
2 tspns Ground Coriander Seed
1/2 tspn Turmeric
11/2 lb Meat, - trimmed, cubed

TO COOK
In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saut� over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saut� for another 2 minutes. Stir in the ground spices and saut� another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomatoes and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.


 

Fry your favourite meat in a pan until cooked and browned
and add this to simering sauce.

1/2 cup Ghee or Vegetable Oil
5 tbsp Garlic Puree
4 tbsp Ginger Puree
1 pint Onion Puree (=10 portions)
1 1/2 lb Canned Tomatoes and Juices
6 tbsp Tomato Paste
3 tsp Salt
2 tbsp Brown Sugar
SPICES:
5 tbsp Masala Mild Curry Powder
2 tbsp Paprika
2 tbsp Turmeric
Method:

This recipe is the way to achieve the "restaurant style curry".
Mix the spices with water to make a paste consistency. Let it stand. Heat 5 to 6 tablespoons of oil in a 6-8 pint sauce epan. Stir-fry the garlic puree for 30 seconds, then add the ginger puree and cook for another 30 seconds. Add 5 to 6 more tablespoons of oil and when hot add the spice mixture and stir-fry for another 30 seconds. Add the remaining oil and the onion puree and stir-fry gently for about 10 minutes. Puree the canned tomatoes in a blender then add with the tomato paste to the pan. Mix in well and add enough water to get a medium thick soup consistency. Add sugar and salt to taste. Simmer gently for at least 30 minutes and at most 1 hour. Reduce to a thickish but easily pourable applesauce texture. If it starts to get too dry add a little water. Separate into 10 equal portions and freeze in small freezer containers.
This is just a mild base to which you can add spices as required. Ideal with a big Nan Bread!

2 cups flour
1 1/2 cup water
2 1/2 tbsp plain yogurt
salt to taste
a pinch of baking soda
1 tsp sugar

TO COOK
Combine flour, yogurt, salt, baking soad and sugar together. Add water and mix well. Allow mixture to ferment for 8 hours. Seperate dough into round balls and roll it. Lift rolled naan and place on a skillet. Turn skillet upside down. Naan should be facing the flames. Turn it back to its original position after turning brown. Remove from skillet and serve with your favourite curry.

3 Chicken Breasts cubed 1-inch square
1 Tin evaporated milk
5oz ground almonds
1 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz Double Cream
3 tablespoons tomato puree
4 tablespoons Mango chutney
1 Onion finely chopped.
2 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
3 Cloves Crushed Garlic
3 inches Root Ginger grated
5 tablespoons Vegetable Oil
4 tablespoons roughly chopped coriander leaves
2 tablespoon whole coriander leaves
2 teaspoon Turmeric
2 teaspoon Garam Massalla

TO COOK
Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

500 grams prawns shelled, deveined and cleaned
1 teaspoon turmeric powder
1 cup onion paste
1 teaspoon ginger paste
1 teaspoon red chilli paste or powder
2 bay leaves
1 inch piece cinnamon
4 cloves
4 green cardamon pods split
2 cups coconut milk
2 tablespoons ghee(clarified butter) / butter
salt to taste

TO COOK
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes. Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about 2 minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates. Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes. Mix in the remaining ghee (clarified butter) and cover tight for a little while.

2 x 1" cubes of ginger chopped
6 Cloves of garlic
10 tbsns Vegetable oil
2 lb Lamb or Chicken
10 Whole black cardamoms
2 Bay leaves
6 Whole cloves
10 Whole peppercorns
1 x 1" stick cinnamon
3 Medium onions
1 tblspn Ground coriander
2 tblspn Ground black cumin
4 tspns Red paprika
1/2tblspn Cayenne pepper
1 1/4 tspn Salt
6 tspns Plain yogurt
1/4 tspns Garam masala
Black pepper

TO COOK

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.

4 Chicken Breasts cut into 5 large pieces
3 garlic cloves, crushed
10 ozs plain yogurt
2 tsps garam masala
2 tsp paprika
1 tsp dry mustard powder
2 tsp turmeric

TO COOK
Mix garlic, yogurt and spices together in a bowl and cover with mix. Cover tightly and refrigerate overnight. Place on a wire roasting rack and bake at 400F for 40 minutes until brown. Serve with Biryani Rice or add to a Masalla Sauce.

VINDALOO - ANY MEAT (serves 4-6)
4lb Fresh Meat Cubed
1 tsp. cardamom seeds
1tbsp. chilli powder
4 cinnamon sticks
10 whole cloves
1 tbsp coriander seeds
2 tsp. cumin seeds
2 tsp. fenugreek seeds
2 tsp. ground fresh ginger
1 tsp. whole black peppercorns
2 tsp. salt
2 tsp. crushed fresh garlic
2 tsp. mustard powder
2 tsp. turmeric powder
1/4 pint vinegar (malt or wine)
4-6 tbsp mustard oil
2 medium onions, diced
4-6 bay leaves

TO COOK:
Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes on top of the stove.
Put in blender together with salt, garlic mustard and turmeric and add the vinegar to form a liquid. Add water if necessary.
Place the meat in non-metallic bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning occasionally.
Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft. Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary
Add the remnants of the vinegar mixture and onions and simmer until the meat is tender. Taste and add salt or more chilli if necessary.
Keep the curry another day, then reheat and serve with rice, side dishes, dhal, chapatis, etc.