INGREDIENTS: 3lb chicken, 4tbsp lemon juice, 2tsp chopped garlic, 2tsp chopped ginger, 1tsp chilli powder, 1 tsp garam masala
, 2tsp cumin, 2tsp ground coriander, 1tsp salt, 1tsp black pepper, two onions chopped finely, 1 tsp turmeric, half tsp cayenne pepper, pint of plain yoghurt, 2oz blanched almonds, a nob of ghee to cover the pan.
Tip: If preferred, replace the garam masala
with prepared curry paste of your choice.
ciabatta bread, to serve1Place the garam masala
in a shallow, non-metallic dish with the paprika, cumin, chilli powder, garlic, half the lime juice, half a teaspoon each of salt and pepper and 2 tablespoons of the olive oil.
NOTES: Garam masala
, an Indian spice blend, is available in well-stocked supermarkets and Indian grocery stores.
INGREDIENTS * 400g prawns * 3 tablespoons mustard oil * 2 teaspoons sugar * 1/2 tablespoon whole cumin * 2 tablespoons ginger paste * 2 teaspoons cumin powder * 1 teaspoon chilli powder * 1 teaspoon turmeric powder * 2 green chillies, slit * 1 1/4 cup coconut milk * Salt to taste * 1 teaspoon garam masala
* 2 teaspoons ghee PREPARATION Blanch the prawns in turmeric water.
Haggis Pakora METHOD Mix flour, gram flour, garam masala
, chilli powder, seasoning, double cream and soda water until thick and smooth.
INGREDIENTS (SERVES 4-6): 250 ml/8 floz tomato passata 250 ml/8 floz double cream 2 teaspoons peeled and finely grated fresh ginger 1 teaspoon garam masala
2 teaspoons lemon juice 1/2 teaspoon sugar 1 fresh hot green chilli, finely chopped 11/4 teaspoons salt 1/4 teaspoon nice red chilli powder 1 teaspoon ground roasted cumin seeds 1 tablespoon dried fenugreek leaves (kasurimethi), crumbled (optional) 400 g/14 oz fresh Indian cheese (paneer), cut into 2 cm/3/4 inch squares Freshly ground black pepper 2 tablespoons unsalted butter plus 1 tablespoon olive or peanut oil spoon olive or peanut oil 1/4 teaspoon whole cumin seeds 2-3 tablespoons chopped fresh coriander METHOD: 1.
Summer Tandoori Chicken Serves 4 500g skinless and boneless chicken thighs | 125ml natural yoghurt | 1 tsp paprika | 1 tsp mild red chilli powder | 2 cloves of garlic | 1 inch ginger slice | 1 medium onion, diced | 1 tsp garam masala
| 1/4 tsp turmeric | Juice of half a lime | 1 tsp salt | 1 tsp chicken stock granules | 2 tbsp fresh coriander, chopped | 1 tbsp cooking oil | Melted butter | Method Place the onion, ginger, garlic and coriander in a blender, grind to a fine paste.
Break the egg into a medium bowl and whisk in the garam masala
, chilli powder, salt and water.
Mix the fried garlic, remaining garam masala
, the chillies and chopped coriander into the lamb mixture and continue to simmer for few moments.
INGREDIENTS:2 tbsp vegetable oil; 900g lamb fillet, cut into 3cm cubes; 2 onions, roughly chopped; 3 garlic cloves, peeled and crushed; 2 green chillies, finely chopped;1 tbsp grated fresh ginger;1 tbsp ground turmeric;1 1/2 tbsp garam masala
;1 1/2 tbsp ground cumin; 1 tbsp chilli powder;1 tbsp plain flour; 6 large tomatoes, roughly chopped; 400ml coconut milk; 600ml chicken stock; 250g baby spinach leaves;1 pomegranate, seeded; 200g plain yoghurt; salt and freshly ground black pepper; steamed basmati rice, to serve
QUIZ CHALLENGE: 1 Charles Trenet' 2 The Go-Between' 3 Clematis' 4 The foot' 5 Garam masala