INGREDIENTS: (Serves 4) 4 Norwegian skrei fillets (deboned and skinned) - or any cod fillets 1ltr milk; 1tbsp salt For the curry infused oil: 100ml rapeseed oil 1tsp
curry powder For the pickled radishes: 1 bunch radishes Pinch of mustard seeds 2 crushed black peppercorns 200ml water 200ml white wine vinegar 2tsp fine salt 3tbsp honey For the roasted cauliflower: 150g large cauliflower florets Drizzle of olive oil Pinch of chilli powder For the cauliflower puree: Drizzle of olive oil 400g cauliflower florets 1tbsp
curry powder 1tbsp chopped garlic 300ml milk 1tbsp salted butter 1tbsp extra thick double cream Zest of half a lemon Coriander cress for dressing Salt and pepper METHOD: 1.
Ingredients: 150g plain flour, 1 tsp ground coriander, 1 tsp
curry powder, 1 tsp chilli powder, freshly ground black pepper, 120g cold salted butter, cubed, 120g cashews, roughly chopped.
OF INGREDIENTS (Serves 2-4) 1 onion, cut into small chunks 2 carrots, peeled and cut into wedges 400g floury potatoes, peeled and cut into chunks 1/2 cauliflower, broken into bite-sized florets 4 portions of cooked rice (300g uncooked) For the curry sauce: 4tbsp oil 1 large onion, chopped 2cm piece of fresh ginger, peeled and finely sliced 1 green chilli, chopped 2 garlic cloves, peeled 2 tomatoes 1/2 Golden Delicious or similar apple, peeled and chopped 1/2 banana 30g mild Madras
curry powder 2tbsp garam masala 750ml chicken or beef stock 60g butter 6tbsp plain flour 2tbsp ketchup 2tbsp soy sauce Salt METHOD: 1.
The shrimps are seasoned with spices like cumin and
curry powder and finished off with coconut milk.
Add the
curry powder, stock and passata, season well and bring to the boil.
Put in a saucepan and slowly simmer for 15 minutes, add the
curry powder, simmer for another 15 minutes.
They make tarkari with
curry powder and do not know how to grind
Add the onion, garlic, ginger, chilli, cinnamon, cumin and remaining tikka
curry powder, stir well and fry for 2-3 minutes.
INGREDIENTS FOR TWO: 2 chicken breasts (diced) 1 red onion 5 to 6 tbsps of natural yoghurt 1 tbsp of
curry powder 1tsp of tomato puree 2tbsp of ground almonds Spray oil or coconut oil 2 steamed sweet potatoes METHOD: In a medium pot spray some low fat cooking oil.
Quinoa, 1 cup, rinsed & drained; coconut milk, 1 can (400ml); diced tomatoes, 1 can (400ml);
curry powder, 3tbsp; ketchup or tomato paste, 2tbsp; coconut oil or other vegetable oil, 2tbsp; large onion, 1; garlic, 1 clove, minced; carrot, 1, diced; chickpeas, 1 can (400gm), drained; chopped spinach or kale, 2 large handfuls; crushed red chili pepper, 1ua2tsp; salt and pepper; fresh coriander leaves, one sprig
FRUITY PLAICE CURRY Ingredients: 1 small onion 2 garlic cloves 2cm piece fresh ginger, peeled and grated 2 carrots 1 small sweet potatoes, peeled and cubed 1 small apple, cut into chunks 125g green beans, trimmed 2 x 15ml spoons oil 1 x 5ml spoon
curry powder 350ml vegetable stock 4 plaice fillets, skinned Method: 1.
6g Hang Lay
curry powder (Available at leading supermarkets)
