I have included photos from ‘The Curry Guy Light’ and a recipe index below.
Many of you have asked what is in my new cookbook ‘The Curry Guy Light’. As I write this, the publication date is less than a month away, so I’d like to take this opportunity to tell you all about it.
The majority of the new recipes are good for you because they just are. I visited Indian several times while researching for this cookbook and brought back some amazing recipes.
When you try them, you’ll know you aren’t eating diet food. These recipes may be light but you won’t feel like you’re missing out on anything because the recipes are shown just as I learned them.
They are delicious. Thanks to the help of some awesome chefs I met while in India, you are going to be eating light and very well too.
I started writing the book featuring mainly authentic Indian recipes.
But then I thought, when using fresh ingredients, there is no reason what I learned wouldn’t transfer to our British curry house style starters, sides and mains.
So I set out to develop some of those too. I wanted to give you an idea of what was possible.
You really can cook light and still achieve the same fantastic flavours we all know and love from great curry houses.
Using my recipes, there is not reason you can’t develop a few of your own as well.
You can tailor the recipes in The Curry Guy Light to your own requirements.
A cookbook of recipes that are low in fat is no good to people who don’t consider fat to be a bad thing. The same goes for a gluten free cookbook when you like a bit of gluten!
You will find that the recipes in ‘The Curry Guy Light’ can be easily adjusted to your own requirements. Want more fat? Add more oil or ghee. It’s simple and let’s face it… cooking with more fat is easier though it’s not something I do these days myself.
That is unless I do.
Each of the recipes in the book has a calorie count and a carb count to help you decide which dishes you want to make or alter.
Really keen cooks like to make the spice blends required to make the recipes in my books. For this reason, I always include a few recipes for the spice blends I use.
If you are someone who simply wants to get cooking without all that roasting and grinding of spices, I have great news for you.
I have recently launched a new spice blend range. The spice blends are produced by top spice company Spice Kitchen UK. More information about the spice blends here.
A lot of Indian food is naturally light. The chicken wings above are skinless but you won’t miss out on flavour. No way! I love making the papad cones. I first tried them in Munnar in Kerala. The papads are dry fried so no oil is used. Really good and fun to serve at any gathering.
Forget the fact that the following two curries are light and good for you! These are two of my all-time favourite curries. I can’t wait for you to try them.
The following Sri Lankan black pepper chicken curry is one I learned on a trip to Columbo. The restaurant I tried it at specialised in authentic Sri Lankan curries, all cooked in clay pots. I liked it so much, I got the recipe and brought the clay pot back with me too. It’s in the photograph.
I love chicken xacutti and I learned a fantastic and light recipe for it in southern Goa. If you’re looking for British curry house curries, you’ll find a good selection of those too, all made with my new low calorie, low fat, healthy base sauce.
Light Starters & Snacks
Baked Onion Bhajis
Stuffed Papad Cones
Steamed Chicken Momos
Spicy Hot Chicken Wings
Seafood Thenga Paal Soup
Stir Fried Recheado Okra
Light and Authentic Indian Dishes
Chicken Rasam Soup
Andhra Chicken Curry
Sri Lankan Black Pepper Chicken Curry
Garlic and Paprika Chicken Curry
Chettinad Chicken Curry
Chicken & Vegetable Stir Fry
Mutton (Lamb) Mappas
Katta Lamb Curry
Goan Pork Bafat
Goan Beef Kofta Curry
Venison Rogan Josh
Turkey Keema with Peas
Keralan Prawn Curry
Goan Prawn Curry
Prawn & Raw Mango Curry
Keralan Crab Roast
Mulakittathu Fish Curry
Swordfish Ambot Tik
Kerimeen Pollichathu (Baked spicy fish)
Pan Seared Sea Bream
Paneer Achari Curry
Butternut Squash Curry
Shallot Curry (I LOVE THIS ONE!)
Baby Sweetcorn & Chilli Stir Fry
Baked Stuffed Rava Aubergines
Vegetable & Paneer Dum Biryani
Light British Curry-House Style Curries
Low Calorie Base Sauce
Chicken & Chickpea Curry
Chicken Tikka Masala
Chicken Tikka Beef Keema Chilli Garlic
Chicken & Broccoli Korma
Kashmiri Chicken (No Base Sauce Method)
Balti Chicken & Black Beans
Vegetarian Kebabi Madras
Light & Delicious Barbecue
Light Tandoori Chicken Tikka
Watermelon Coconut Chicken Curry
Grilled Chicken Cafreal
Easy Tandoori Chicken Thighs
Tandoori Lam Chops
Meat Seekh Kebabs
Corn & Potato Seekh Kebabs
Grilled Tuna Steaks With Watermelon & Pineapple Salsa
Bamboo Grilled Seafood
Chef Jomon’s tandoori Pomfret
Grilled Sea Bass with Green Chilli and Coriander Sauce
Spicy Stuffed Crabs
Light Side Dishes
Goan Coconut Rice
Aromatic Matta Rice
Cauliflower Rice Pilau
Red Lentil & Tomato Dhal
Tarka Dhal With Vegetables
Green Bean Fugath
Stir-Fried Brussels Sprouts
Mango, Chilli & Coconut Salad
Coriander & Mint Chutney
Date & Tamarind Chutney
Roasted Tomato Chutney
Roasted Tomato & Sesame Chutney
Light Lime Pickle
Pickled Pearl Onions
Coriander and Chilli Raita
Mustard & Coriander Raita
Creamy Avocado Raita
Sliced Red Onion Salad
Cherry Tomato & Onion Salad
Carrot & Coconut Salad
Sprouted Moong Salad
Lamb/Chicken Stock Soup
Bafat Curry Powder
Sprout Your Own Lentils
Caramelised Onions – Two Ways
I hope you get a chance to try the recipes in The Curry Guy Light Cookbook. Please leave a comment if you have any questions about the recipes. I’d love to hear from you.