Restaurant Style Chicken Chasni

February 11, 2015 By Dan Toombs 51 Comments

Chicken Chasni - Red or natural... You decide.

Many people say that chicken chasni is the new chicken tikka masala. Only time will tell if it is to become one of the nation's favourite curries. One thing is for sure... People love it.

If you'd like to make your chicken chasni curry into a curry feast, be sure to try plain or flavoured Basmati rice, homemade naans or chapatis, a good dal and a selection of chutneys. Don't forget the samosas!

Chicken Chasni

In this video you will find new information that will make your Chicken Chasni absolute perfection!

Recipe Card

How is this chicken chasni recipe differ to the one in my cookbook?

Not a lot really. I love this chicken chasni recipe and wanted you to try it the way I make it at home.

In my cookbooks, the recipe is family size to serve 4 or more as part of a multi-course meal.

The recipe below is a curry house portion that will serve 1 - 2 people. I just halved the recipe.

Chicken chasni is the perfect beginner curry!

Chicken chasni is one of those curries you can really have a play with. There is so much going on in this British invented curry.

You've got sweetness from the ketchup and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn't any hot spices in the curry, it is a good one to serve to kids and those who don't like spicy curries.

Be sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference.

Why not have a play with the ingredients?

You probably already have some if not all of these ingredients but if you don't, they're readily available at most supermarkets!

My wife likes me to add coconut milk to this chicken chasni recipe instead of cream. Coconut milk isn't normally used in chicken chasni but it does offer a nice touch.

I prefer my curries spicier so I add a little red chilli powder to mine. Again, this isn't normally done in a chasni but if it sounds good to you, do it.

How To Make Base Sauce and Pre-cooked Chicken...

In order to get this chicken chasni to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.

You can also freeze the base sauce for that last minute chicken chasni craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.

Although you could add raw chicken and let it cook through in the sauce, that isn't what curry house cooking is all about! By pre-cooking the chicken you will add another delicious layer of flavour. I have many chicken madras on this site but the following will all be delicious stirred into the chasni sauce:

What about the colouring?

Chicken chasni curries are famous for being bright red in colour. I'm afraid that is done with food colouring.

I've heard stories about how chicken chasni curries are actually sent back because they aren't red enough. That's a bit silly as there is no flavour in that red food dye.

Of course the colour of this chicken chasni curry is completely down to you. I usually leave the food colouring out but added it this time. If you want it bright red, purchase some food colouring and add it until you are happy with the colour.

Just a little should usually be enough.

Chicken Chasni step by step...

Frying garlic and ginger paste. — Heat the oil over medium high heat and stir in the garlic and ginger paste to fry for about 30 seconds.

Adding turmeric to the pan — Stir in the turmeric. I like to add the cumin later in cooking but if you like a weaker cumin flavour, add it now too.

Adding base sauce to the pan — Stir in a couple of ladles of base sauce and bring to a simmer.

Adding pre-cooked chicken to the pan — Stir in the pre-cooked chicken. Add more base if needed to coat.

Simmering chicken chasni — Bring the base sauce to a simmer, only stirring if it is obviously sticking to the pan.

Adding ketchup, mango chutney and mint sauce — Stir in the mango chutney, mint sauce and ketchup.

Adding cream to the pan — Then add the cream.

Chicken chasni curry without food colouring — Your sauce is just about finished. You can now add food colouring if you want.

finished chicken chasni — To finish, stir in the coriander and season with salt to taste.

Here are more curry house curry favourites you might like to try!

Chicken Korma, Chicken Madras, Chicken Dhansak, Lamb Rogan Josh, Lamb Vindaloo, Chicken Chilli Garlic, Chicken Patia, Lamb Bhuna

All Chicken Curry Recipes

Top Tip

For a true restaurant-style Chicken Chasni, balance is everything - taste as you go! The sauce should be tangy from lemon and mango chutney, slightly sweet, and creamy but not heavy. A splash of fresh cream at the end brings it all together and gives that signature glossy finish.

FAQ

What makes Chicken Chasni different from other curries?

Chicken Chasni is a British Indian restaurant favourite — it’s mild, tangy, and sweet, sitting somewhere between a Korma and a Tikka Masala. Perfect for those who love flavour without too much heat.

Can I adjust the sweetness or tanginess?

Yes! Add more mango chutney if you prefer it sweeter, or a little extra lemon juice or vinegar for a sharper tang. It’s all about personal taste.

What should I serve it with?

It’s perfect with pilau rice or a soft naan, but chips work brilliantly too if you’re going for that classic British curry house feel.

Popular Serving Recipes...

Rice

Naan

Dahls

I hope you enjoy this chicken chasni curry recipe. If you do give it a try, please don't be a stranger. Let me know in the comments. I'd love to hear from you.

Yield: 2

Restaurant Style Chicken Chasni

Discover the new sensation in Indian cuisine: chicken chasni. Learn how to make this delicious curry at home and impress your family and friends.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2 tbsp rapeseed (canola) oil
1 tbsp garlic and ginger paste
1/4 tsp turmeric
1 generous tsp ground cumin
300ml (1 1/4 cups) base curry sauce
300g (11oz) tandoori chicken tikka
1 1/2 tbsp mango chutney
1 tbsp mint sauce
2 tbsp ketchup
70ml (1/4 cup) single cream
Bright red food colouring (optional)
1/4 tsp garam masala
1 1/2 tbsp coriander (cilantro) finely chopped
Salt to taste

Instructions

Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
Stir in the turmeric and cumin and then add about half the base sauce. Bring this to a rolling simmer, stirring only if the sauce is obviously sticking to the pan.
Add the pre-cooked chicken and stir it into the sauce.
Now Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.
When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.
To finish, add the garam masala and garnish with the coriander (cilantro). Season with salt to taste.

Lamb Keema Saag

February 5, 2015 By Dan Toombs 3 Comments

Lamb keema saag is such a delicious and easy to make Indian curry. You could also make this curry with minced beef, chicken, turkey or beef and it is equally as good. It wouldn't be called lamb keema saag though. I guess that's a given. 🙂

As I was preparing idlis for supper, I thought this might be a nice accompaniment. It was.

You could of course serve lamb keema saag with naans, rice or chapatis too.

I am in no way associated with NurtiBullet but I do highly recommend their product for blending up the spinach, tomatoes and chillies. I use the NutriBullet a lot for smoothies but it works so well for making curries and sauces too.

I hope you like this recipe as much as my family did. Lamb keema saag is one of the most popular dishes at Indian restaurants. This is a more traditional version that you can make from scratch without having to make the slow cooked base curry sauce that is usually used in curry houses.

You spice fans may like the look of my new GitaDini spice dabba. It is available from GitaDini right here.

Ingredients for lamb keema saag — Ingredients ready to go!

Spices for lamb keema saag — No hot spices are used in this dish making it great for kids.

Frying whole spices in oil for lamb keema saag — Start by frying your whole spices in a little oil.

Adding lamb to lamb keema saag — Once your onions are fried, add the minced lamb.

Blending vegetables for lamb keema saag — Meanwhile, blend your tomatoes, spinach, coriander and chillies.

Blending vegetables — The NutriBullet does its job!

Adding spices to lamb keema saag — Add the spices and a little water to the meat.

Cooking lamb keema saag — When a little oil rises to the top it's time to add the spinach blend.

Adding spinach blend to lamb keema saag curry — Adding the spinach blend to the curry.

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Yield: 6

Lamb Keema Saag

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

750g Minced lamb
2 tablespoons vegetable or olive oil
1 x cinnamon stick - broken
4 x green cardamom pods
3 x cloves
10 whole black peppercorns
1 x bay leaf or Indian bay leaf
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ground paprika
2 teaspoons turmeric
1 1/2 tablespoons ground cumin
10 cherry tomatoes
30g fresh coriander
2 medium sized onions - finely chopped
2 tablespoons garlic and ginger paste
100g fresh baby spinach leaves
1 - 2 green chillies
2 tablespoons plain yogurt
Salt and pepper to taste

Instructions

Heat the oil in a large wok over medium high heat.
When bubbling add your whole spices and move them around in the hot oil for about a minute.
Now add your chopped onions and fry until translucent and soft.
Spoon in the garlic and ginger paste and fry for a further 30 seconds.
Add the ground spices followed by the minced lamb.
Stir it all up nicely and add a little water - about 200ml should do just fine.
Continue cooking for about 15 minutes until the lamb is cooked through and oil rises to the top.
Meanwhile blend your spinach, coriander, tomatoes and chillies in just enough water to make a thick paste.
When the oil rises to the top of the curry, pour in the spinach blend and stir to combine.
Simmer for a further 10 minutes to reduce the sauce and then stir in the yogurt on tablespoon at a time.
Check for seasoning and add salt and pepper to taste.

I would like to thank my sponsors Farmer's Choice for the delicious free range lamb, GitaDini for the spice dabba and East End Foods for the top quality spices!

Idlis

February 4, 2015 By Dan Toombs Leave a Comment

Idli using GitaDini Idli mould — These were so good. My youngest daughter loved the large flower shapes.

I went to my local Asian grocer the other day to purchase ingredients for making idlis. My family love them. They are great dipped into many Indian pickles and chutneys. Idlis are equally tasty added to soups and curries. That's what we did tonight.

Anyway, while I was there I told the owner of the shop what I was doing and he told me I had to try his mother's idli recipe. I already had a recipe I liked which you can see here but he convinced me to give his mother's recipe a go.

Note: The Idli batter takes 24 hours to prepare and ferment.

His mother's recipe calls for poha. Poha is flattened rice available at most Asian grocers and online. If you can't find it just use a little more Basmati rice.

The end result was sensational. The idlis puffed right up and the whole family gobbled them up.

As recipes go, this one is quite time consuming. It is easy, however. Leave yourself at least 24 hours though. This is honestly the best recipe for idlis I've tried at home or in any restaurant.

GitaDini Idli moulds are available online in four different mould shapes.

Making Idli batter — I ground the par cooked rice, broken Basmati rice and poha together with a little water first.

Making Idlis — Don't rush the grinding! Five minutes or even more with a little water.

Yield: 6

My New Idli Recipe

Prep Time 1 day

Cook Time 10 minutes

Total Time 1 day 10 minutes

Ingredients

250ml (1 cup) broken Basmati rice (available online and at Asian grocers)
250ml (1 cup) parboiled Basmati rice
125ml (1/2 cup) white urad dhal
60ml (1/4 cup) phoa (flattened white rice available at Asan grocers)
1/2 teaspoon fenugreek seeds
1 tablesoons salt
oil for the idlli molds

Instructions

Cover the broken rice and poha in water and soak overnight.
In a separate bowl, cover the urad dhal and fenugreek seeds with water and soak overnight.
After you have soaked each for at least 12 hours, drain and retain the reserved water.
Using a food processor, grind the rice, soaked broken rice and poha for about five minutes adding a little water at a time until you have a smooth batter. Do not rush this step. You may even want to grind for longer so that you have a really smooth batter.
Do the same with the urad dahl and fenugreek seeds. Again, do not rush this. You want a very smooth batter. It should not be grainy when rubbed between your fingers. Well, perhaps just a little grainy. 🙂
Combine the two batters in a large bows and stir to combine with the salt.
Cover loosely with plastic wrap and allow to ferment in a warm place for at least 12 hours.
The batter should bubble during this process.
When ready to cook, oil your idli moulds so the the idli don't stick when cooking.
Pour a little water into a large pan so that the water comes up almost to the top of your bottom mould. Bring the water to a boil.
Pour the batter carefully into lightly greased moulds and place into the steaming pan and cover.
Let steam for about 10 minutes. The idlis will puff up as photographed. To check that they are done, stick a toothpick or fork into an idli. If it comes out clean they are ready. If you pull it out and there is a little idli batter stuck to it, cook for another minute or so.
Be careful not to overcook the idlis as they will become dry.
Allow to sit for a couple of minutes after cooking and then carefully remove the idlis from the mould.
Serve with pickles and chutneys or in a soup or curry.

Goan Chicken Curry

January 23, 2015 By Dan Toombs 15 Comments

Goan chicken curry is a dish I just don’t make often enough.

You are going to love this simple Goan chicken curry. I learned to make it while travelling around southern Goa, which is located on the southwestern coast of India.

Goa is known for its rich and diverse cuisine, influenced by the Portuguese and Konkan people using ingredients that are locally grown. I have simplified this recipe, however so that all of the ingredients can be easily sourced in your local supermarket.

This Goan chicken curry recipe comes complete with step by step photos so no excuses! If you like spicy and flavourful curries, you’ve got to give this curry a try soon.

About this recipe

There are of course many different recipes for Goan chicken curry. Every Goan family probably has their own play on this easy curry which like most Goan recipes features coconut oil, coconut milk, tamarind and a lot of different locally grown spices.

While preparing this Goan chicken curry this time around, I was staying at my parents home in California. Luckily, they had all the fresh ingredients growing in their garden from curry leaves to garlic and limes. It tasted just as good as the Goan chicken curry I love in Goa and now you can make this delicious curry too.

What are the ingredients that go into a Goan chicken curry?

Recipes will vary but following is an overview of what typically goes into a Goan chicken curry just like the one you will see in the recipe card below.

Proteins

Chicken: The best chicken for Goan chicken curry is from the thigh and on the bone. You always want to skin the chicken meat before adding to the curry. The bone-in chicken pieces add more flavour than if you use boneless. That said, I used boneless this time around.

Some people just don’t like bones in a curry so feel free to use boneless chicken thighs if you must.

The base masala.

Coconut oil: Although you could use other oils with a high smoking point, coconut oil is traditionally used to make Goan chicken curry. It's a local ingredient so it is easy to get for the Goans and it also adds an amazing, yet subtle flavour of coconut that is delicious.
Mustard seeds: Black mustard seeds play an important role in the flavour of Goan chicken curry. They add a nutty flavour that is so good. You fry the mustard seeds in the coconut oil over a high heat. The seeds will begin to crackle and burst their flavour into the oil.
Curry Leaves: There are no substitutes for curry leaves which have a flavour all their own. You can use fresh or frozen curry leaves in this Goan chicken curry. Stay away from dried curry leaves which have little to no flavour. The curry leaves are added right after the mustard seeds to flavour the oil before adding the other ingredients.
Onions: Any can be used but small red onions, finely chopped are most commonly added to Goan chicken curry.
Garlic and ginger paste: You can use garlic and ginger paste or finely chopped garlic and ginger. Just ensure that you fry your garlic and ginger for about a minute to cook out the raw flavour and aroma before carrying on with the recipe.
Green chillies: You can used green finger chillies or bird’s eye chillies here if you are trying to stay traditional. If these chillies are not available, you could also use jalapeños or serrano chillies. Green chillies should always be added to taste. If you are not sure about the spiciness, add fewer. More chillies can always be added later in the cooking process.

For the Sauce

Once you have your base masala simmering away, it’s time to add the spices and liquid. The following ingredients are used in this Goan chicken curry recipe and many others.

Kashmiri chilli powder: This should always be added to taste. Other chillie powder can be substituted if more convenient.
Ground turmeric: Turmeric adds a bitter flavour to the curry and is therefore only a little is used. It also adds a beautiful golden glow to the sauce.
Ground cumin: Both ground and whole cumin are used in Goan chicken curry. Yes, you will taste the difference in whole and ground cumin.
Ground coriander: Ground coriander tastes nothing like the leafy green coriander (cilantro). This spice adds a citrusy flavour.
Garam Masala: You probably already know that garam masala is a blend of many different warming spices. It is best to use homemade garam masala as it has a lot more flavour and aroma.
Chopped tomatoes: These are added to give the curry more sauce as well as adding a tart and subtly sweet flavour.
Coconut milk: This coconut milk adds a creaminess to the sauce.
Tamarind pulp or lemon/lime juice: This is a souring agent that is so good in Goan chicken curry. Tamarind pulp is normally used but you can use lemon or lime juice to taste.

How long can you keep Goan chicken curry in the fridge?

You can store this curry in the fridge for up to 3 days or perhaps longer. Let your eyes and nose decide. One thing is certain… Goan chicken curry will get better if you do keep it in the fridge. The flavours will develop as it rests.

This means that you can prepare this curry a few days ahead of serving and it will be even better.

To reheat it, just pour it all into a saucepan and heat it through over a medium heat. If you only have a little to heat up, you could reheat it in your microwave until heated through.

Can you freeze this curry

Yes but if you are preparing Goan chicken curry to freeze, don’t add the coconut milk. Add the coconut milk when you reheat it for best results.

If you do have a couple of portions with coconut milk already added, go ahead and freeze it. Coconut milk does not freeze well but it will still be delicious.

If you decide to freeze this curry, be sure to freeze it in portion sizes that are convenient for you. Then let it defrost completely and reheat in a saucepan over a medium heat or in your microwave.

Step by step photographs

Note: In the following photos, I doubled the recipe as I was serving a lot of people. The cooking process is the same though.

Ingredients for the curry — Get all your ingredients together before you start cooking. It's easier that way.

Tempering the mustard seeds in the coconut oil. — Heat the coconut oil over a high heat and then add the mustard seeds.

Adding the curry leaves and bay leaves to the hot coconut oil. — When the mustard seeds begin to crackle in the hot oil, add the bay leaves, curry leaves and cinnamon stick and fry for about 30 seconds.

Adding the chopped onions to the pan — Stir in the chopped onions and fry for about 5 minutes or until soft and translucent.

Adding the garlic, ginger and chillies. — Add the chopped garlic and ginger along with the chillies and fry for a further 30 seconds.

Adding the chicken to the base masala. — Now add the chicken pieces and stir them into the base masala to coat.

Adding the chopped tomatoes and coconut milk to the pan. — Pour in the chopped tomatoes and the coconut milk. Stir well and bring to a simmer.

Simmering the chicken in the sauce. — Bring it all to a simmer and then cover the pan to cook over a medium heat for about 15 minutes.

Adding salt and pepper to taste. — Season with salt and pepper to taste and also add the lime/lemon juice to taste.

If you like this chicken coconut curry, you might like to try some of these equally delicious chicken curries.

Why not turn your dish into a feast by serving it alongside another chicken curry or Indian Chicken recipe. Here are a few you might like to try.

See more Indian Chicken Curry Recipes →

See more Chicken Karahi Recipes →

See more Chicken Curry Recipes →

See more Chicken Tikka Recipes →

Have you tried this Goan Chicken Curry?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4 - 6

Chicken and Coconut Curry

Looking for a delicious Goan chicken curry recipe? This is one you've simply got to try. It is quick and easy to make too.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tbsp coconut oil
1 tsp black mustard seeds
30 fresh or frozen curry leaves
1 x 5cm (2 inch) cinnamon stick
2 Indian bay leaves (cassia leaves)
2 medium red onions, finely chopped
2 tbsp garlic and ginger paste or finely chopped garlic and ginger
4 green finger chillies or other green chillies such as jalapeño, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp Kashmiri chilli powder
1 teaspoon turmeric
1 tsp garam masala
1 kilo (2lbs) chicken thighs, skinned and cut into bite sized pieces
400ml (1 1/2 cups) chopped tomatoes
800ml (3 1/4 cups) thick coconut milk
4 tbsp fresh coriander (cilantro), finely chopped
Salt and pepper to taste
Lime or lemon juice to taste

Instructions

Heat the coconut oil over a high heat and add the mustard seeds. When they begin to crackle, add the curry leaves, cinnamon stick and bay leaves and fry for a further 30 seconds.
Now add the chopped onions and fry for about 5 minutes or until soft and translucent. Add the garlic and ginger paste along with the chopped chillies and fry for a further minute.
Stir in the ground spices and then the chicken. Stir it all well to combine and then add the coconut milk and chopped tomatoes.
Bring this all to a simmer and then cover the pan and allow it to simmer gently for 10 to 15 minutes or until the chicken is cooked through.
Season with salt and pepper to taste and also add lemon/lime juice to taste. Serve hot, garnished with the fresh coriander (cilantro).

Teriyaki Beef Bowl

January 20, 2015 By Dan Toombs Leave a Comment

This slow cook teriyaki beef bowl is so good!

You will probably see many teriyaki beef bowl recipes online. This one is different. Where teriyaki beef bowls are normally stir fried quickly, this teriyaki beef bowl is first fried and then simmered in the marinade.

The sauce you get from cooking the beef is out of this world delicious.

About this teriyaki beef bowl recipe.

This is actually my grandmother's recipe. I found it one day while thumbing through some of our family cookbooks. The recipe must be at least 50 years old and probably older. It's a lot older than the teriyaki beef bowl trend that is taking place now.

When she used to make teriyaki beef, it was usually a marinated rib roast that was barbecued until it was charred on the outside and nice and pink on the inside. That meat was to die for.

It's Monday evening as I write this so I decided to downsize the recipe a bit and make it into a nice curry. Judging from the reviews I received from my wife and kids, it's a hit even though I didn't go all our and purchase a rib roast.

Is this teriyaki beef bowl recipe difficult?

As recipes go, this is quite an easy one. All you need is a small beef roast. You could chop it all up for a more intense flavour but I simply threw the whole thing in the marinade this morning and cut it up when I got home from work.

The great thing is there is still a little left over. I'm looking forward to one awesome lunch tomorrow.

Beef Teriyaki — Add the coconut milk to the simmering marinade.

Making Beef Teriyaki — Frying up the mushrooms.

Yield: 4

Teriyaki Beef With Mushrooms and Coconut Milk

I cooked about 1 kilo of beef. There is plenty of marinade if you want to cook more. You can even freeze any remaining marinade for next time.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

FOR THE MARINADE
500ml (2 cups) beef stock
125ml (1/2 cup) red wine
2 tablespoons brown sugar
225ml ( 3/4 cup) Japanese soy sauce
4 cloves garlic - finely chopped
1 teaspoon ginger powder
5 spring onions - finely chopped
Juice of two limes
1 teaspoon freshly ground black pepper
FOR THE BEEF
1 kg (2 lbs) beef rump
FOR THE MUSHROOMS
2 good handfuls good quality oriental mushrooms - or any mushrooms that look good
3 tablespoons sesame oil
1 x 400ml tin coconut milk
3 tablespoons chopped coriander to garnish

Instructions

Start by making your marinade. Mix all of the marinade ingredients in a large bowl until the sugar has dissolved.
Slice the beef against the grain into thin, slices. Before you do this, you might like to look at my recipe for velveting beef which will make your beef extra tender.
Cover the meat with the marinade. Allow to marinate for 8 hours or over night.
When ready to cook, pour one tablespoon of the oil in a large wok or frying pan and fry the meat until about 70% cooked through. Don't throw away the marinade!
Bring the marinade to a boil and allow to reduce by about one third.
Pour the coconut milk into the marinade and stir to combine.
Pour the sauce over the meat and continue simmering until the meat is tender.
While the meat cooks, Heat another pan over medium high heat and add the remaining oil.
When the oil begins to bubble, throw in your mushrooms and give them a good sizzle.
Add the mushrooms to the sauce. Check for seasoning and serve with plain white rice.

Big Mac Recipe

December 28, 2014 By Dan Toombs Leave a Comment

Don't go out for a Big Mac! Make your own with this new Big Mac recipe.

I've updated this Big Mac recipe. It wasn't on my list of things to do but McDonald's recently upscaled their burgers including their Big Mac recipes.

I guess they needed to do that as although McDonald's is the biggest fast food chain, their burgers just weren't up to what you can get these days at other places. I tried their new Big Mac and decided to make it better. No, this isn't a copy... It's just a Big Mac recipe you can make at home that is so much better than going out for one.

About this Big Mac Recipe.

After trying the new McDonald's Big Mac I was impressed. I do prefer other outlets when I go out for a burger but a lot of times it's hit and miss. I'm sure you will know that the burgers shown in a lot of takeaway menus are nowhere near as good as they look.

With McDonald's, at least you know what you're getting. This is my attempt to take their new Big Mac and make it better. Hopefully, you will agree that I succeeded.

What is new with the Big Mac?

From what I could see, a new softer brioche bun which is far better than the buns they used before. There is also more meat and the cheese is melted rather than just adding it cold.

I'm pretty sure there is more special sauce on there too but how much sauce you add is down to you. I like lots of sauce.

One last thing. They used to add their rehydrated chopped onions directly to the bottom and middle buns. Now the onions are added to the meat and then seared while you cook the meat.

Getting this homemade Big Mac right.

You could just try to copy a Big Mac but when you make your own, it can be so much better than the real thing.

Don't just stick to the recipe used and the golden arches! Prepare this Big Mac as you want it. You can use the freshest lettuce and onion along with sourcing the best ground beef from a good butcher.

The freshness of the ingredients you use is so important. That's why I decided to use a 75% to 25% meat to fat ratio using chuck, skirt and a bit of brisket. There's flavour in that fat! My butcher did well by me and you should can ask your butcher to do the same.

If you don't have a good butcher nearby, just look for good quality, well aged beef and I'm sure you won't be disappointed.

About the special Big Mac sauce

When I was a kid, I worked at McDonald's for two days. No, it just wasn't for me.

I did want to know how to make a Big Mac at home though and I squirted some of the Big Mac sauce into a plastic container and took it home with me. There I went to work recreating it and you will find the following Big Mac sauce to be close but also better than the real thing!

Contrary to popular belief, the Big Mac special sauce does not have ketchup in it. The redish colouring if from paprika. That isn't to say you can't add ketchup which I often do.

Special Ingredients in the Big Mac sauce

It wasn't until I lived in the UK for a while that I realised most people here don't have a clue what a dill pickle is. It's a product everyone in the US is familiar with. The pickles are in a brine of water, vinegar, salt garlic and dill which gives the pickles, including McDonald's pickles their famous flavour.

Chopped dill pickle is added to the Big Mac sauce but you could get away with using another hamburger pickle for your homemade Big Mac. There isn't a lot of pickle in the sauce.

If you like, you could add about 1/4 tsp freshly chopped dill to get the sauce even closer. The pickles in the UK are most often sweet pickles. If you use them, just don't add the sugar and it will still taste great.

How do you make the Big Mac special sauce?

Following it a rough breakdown of the sauce recipe. You could also check out this Big Mac sauce page with step by step photos.

That's easy! Mix 3 tablespoons mayonnaise, 1 tablespoon ketchup, optional and not used in the real thing, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, 1/2 teaspoon French's yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. Whisk it all together.

You will easily have enough for two homemade Big Macs. Go ahead and upscale the recipe to make more though if you want your homemade Big Mac to have even more sauce. This is something that is lacking in the real thing. Even the new version though they are a bit more generous with saucing up the new Big Mac.

Is it important to toast the Big Mac buns?

Yes! In fact McDonald's tried to leave out this step for a while and it was a money saving flop.

For the ultimate homemade Big Mac, you need to butter and then toast those buns.

What other burgers do you have to try?

If you like this homemade Big Mac recipe, why not try my copycat In-n-Out Double Double burger? You might also enjoy this homemade smash burger or this copycat Whopper. I am in the process now of updating these recipes so that they are even better so be sure to bookmark and check back soon.

The homemade Big Mac in photos.

Ingredients for the recipe. — Get all your ingredients together before you start cooking.

A bottom bun being sliced so that it has two open sides. — Take a bottom bun and slice of the end so that you have two open sides. Both sides are browned in butter.

Browning the buns in butter over a medium heat. — Brown the buns in butter over a medium heat until golden brown.

Placing two balls of beef that are approximately 80g each to a hot pan. — Heat up your pan until smoking hot. Add two or more beef balls to the pan.

Smashing the beef balls. — Smash the beef balls down into thin patties.

Adding chopped onion to the beef patties in the pan. — Add about a tablespoon of chopped onion to each beef burger.

The beef patties flipped over in the pan. — When the bottom of the beef patties has charred and caramelised, flip them over and season with salt and pepper.

Adding cheese to one of the burgers. — Add American style cheese slices to one of the patties so that it melts a little.

Covering the pan to melt the cheese and steam the top bun. — To make your Big Mac experience even better, place the top bun on the burger without the cheese and cover to steam for a minute or so.

Adding special sauce to the bottom and centre buns. — Liberally slather the bottom and middle buns with Big Mac sauce.

Covering the sauce on the buns with shredded lettuce. — Cover the sauce on each bun with shredded lettuce.

Adding one of the burger patties to the bottom bun and pickles to the centre bun. — Place the burger with the cheese on the bottom bun with the cheese facing downward. Add pickle slices to the centre bun.

Placing the second burger on top of the pickles on the centre bun. — Top the pickles on the centre bun with the remaining burger.

Stacking the centre bun on top of the bottom bun and then adding the top bun. — Stack it all up placing the centre bun on top of the bottom bun and topping with the sesame seeded top bun.

A half eaten Big Mac. — Enjoy! This could get messy!

Yield: 2

How To Make A Homemade Big Mac

You will find the essential Big Mac sauce above. You are in for a real Big Mac treat with this one. So much better than the real thing!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

320g top quality minced beef - Ask your butcher for a 75% meat 25% fat blend (Very important)
8 brioche sesame seed buns and and bottom buns
2 tbsp butter
4 tbsp onion, finely chopped
Salt and pepper to taste
Big Mac Sauce (recipe above) Add to your preference
6 dill pickle slices
Shredded lettuce
2 to 4 pieces of American cheese slices
2 tablespoons finely chopped onion

Instructions

Separate the meat into four equal sized balls. Set aside
Slice the crust end of two bottom buns off. Butter your buns and then toast them in a hot pan over medium high heat until toasty brown.
Heat your pan over a high heat until smoking hot. Place two of the beef balls in it and smash them down with a burger press or spatula. Top each patty with about a tablespoon of chopped onions. Fry for a couple of minute or until the bottom is charred and caramelised and then flip them over.
Season both patties with salt and pepper to taste. Top one of the burger patties with one to two pieces of American style cheese. Cover with a burger lid or a simple pan lid to help melt the cheese. If you want to make this extra special, place the top bun on the burger without the cheese before covering. This will steam the bun and make it really soft and warm.
Cook for a couple of minutes and then turn off the heat. Keep hot.
Working quickly, place a bottom and centre bun on a clean work surface and top each with a generous amount of the Big Mac sauce.
Top this with the shredded lettuce.
Now place a few pickle slices on the centre bun and the burger with cheese on it on the bottom bun with the cheese facing downward.
Finally place the remaining burger on top of the pickles with the top sesame seed bun and then place it all on top of the bottom bun. Repeat with the remaining burger and if you like... make even more.

Tandoori Chicken Burger

December 28, 2014 By Dan Toombs Leave a Comment

Although you can make this tandoori chicken burger from scratch, it is also an excellent way to use up leftover tandoori chicken.

If you have been following my blog for a while, you'll know I have a lot of different tandoori chicken recipes. From tandoori chicken legs to tandoori chicken tikka and even air fryer tandoori chicken. All of these will work well in thid tandoori chicken burger.

About this recipe.

When you cook as much tandoori chicken as I do, you end up having a lot of leftover tandoori chicken. Often I give it away to friends and family but every now and then, I make one of these tandoori chicken burgers.

This is an excellent recipe for using up leftover tandoori chicken. Which recipe you use for the tandoori chicken doesn't really matter but you might like to try one of these... tandoori chicken legs, chicken tikka, sheet pan chicken tikka, air fryer whole chicken, air fryer chicken legs, and/or air fryer chicken tikka.

Once you have your chicken cooked, you are ready to get started.

What if you don't have any leftover chicken?

I've got you covered there too. Just whip up some of this stovetop chicken tikka and you're ready to go. Although it is best if you take some time to marinate the chicken first, you don't have too. There are plenty of other delicious flavours in this tandoori chicken burger!

Once you have your chicken cooked, just shred it by hand and carry on with the recipe.

Do you need to follow this recipe exactly?

No. It's not that kind of recipe. I'm a big fan of tandoori chicken burgers and I make them the way I like them.

That means I always add a bit of heat in the form of chillies and even homemade sambal oelek which really gives the burger a nice spicy kick.

Go ahead and add what you want to your tandoori chicken burger. The only essential ingredients are the tandoori chicken and the cheese which helps keep it all together but even the cheese could be left out if you don't want it.

How do you fry the onions for the topping?

To make the fried onions you see in the photos below, you just need to fry either roughly chopped or sliced onions over a medium heat in butter or ghee.

The whole process takes about 10 minutes. Take them off the heat when they turn a golden brown and are nicely caramelized.

In this case, the onions were leftover from this tandoori chicken recipe where I used them as a bed for the chicken before serving.

How long can you store tandoori chicken in the fridge?

Whichever chicken recipe you decide to make for this tandoori chicken burger, you can keep it, covered in the fridge for 3 to 4 days.

Then just take it out, gather the toppings you want and go to town with it.

Do you have to use American cheese slices?

As I mentioned above, nothing is in stone here. If you want to use another cheese, go for it. Personally, when I make burgers I almost always use American cheese slices. That's right... the plastic cheese most people say they hate.

I don't hate it so I use it. The cheese you use is up to you.

Step by step photographs.

Toasting the buns for the burger. — To start, toast the buns over a medium heat with butter until golden brown. Set aside.

Heating two mounds of shredded chicken on a tawa over medium heat. — To make your first burger, take a couple of mounds of shredded chicken and place them on a lightly greased pan over a medium heat. Top with fried onions if you like.

Topping the tandoori chicken mounds with American cheese slices. — Top each mound of chicken with American cheese slices.

Covering the chicken mounds with a burger dome. You can do this with a pan lid too. — Cover the chicken and cheese mounds with a burger dome or a pan lid. This will help heat them through and melt the cheese.

Making the burger sauce. — To make the burger sauce as I do, whisk the mayonnaise, tandoori masala paste, coriander and lime juice together.

Topping the bottom bun with the burger sauce and the top bun with sambal oelek. — Slather the bottom bun with the smooth burger sauce. If you like it spicy, apply sambal oelek to the top bun.

Adding the top bun to one of the chicken and cheese mounds. — When the cheese is melted and the chicken is almost heated through, top one of the mounds with the top bun and cover again to steam and soften. Turn off the heat.

Adding lettuce and pickled chillies to the bottom bun. — Add lettuce and pickled jalapeño to the bottom bun.

Adding one of the mounds of chicken and cheese to the bottom bun. — Carefully transfer one of the mounds of chicken and cheese to the bottom bun.

Topping the burger with the other mound of cheese and chicken with the top bun. — Then add the remaining chicken and cheese mound along with the soft, steamed bun.

Tandoori chicken burger served on a serving plate. — This is a messy one but it's also amazing!

Tandoori chicken burger — Just look at that!

Yield: 2

Tandoori Chicken Burger

The perfect way to use up leftover tandoori chicken! This recipe is so good. Follow my instructions exactly for my favourite version or change it to your liking.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

4 burger buns, sliced down the middle
1 tbps butter or ghee
320g shredded tandoori chicken
1 -2 tbsp sambal oelek
8 American cheese slices
FOR THE SAUCE
3 tbsp mayonnaise
1 tbsp tandoori masala paste
Juice of one lime
2 tbsp coriander (cilantro), finely chopped
TO GARNISH
Shredded lettuce (as much as you like)
10 pickled jalapeño slices
Fried onions (see instructions above)

Instructions

Heat a pan over a medium heat and add the butter. Toast the buns for a few minutes until golden brown. Set aside.
Now to make the first tandoori chicken burger, divide all the shredded chicken into four equal mounds. Add two to the pan. If using fried onions, add the onions on top of the shredded chicken mounds.
Cover it all with a burger dome or the lid to your pan. This will help heat the chicken and melt the cheese which will take about 3 to 5 minutes.
Meanwhile, whisk the sauce ingredients together. Spoon a generous amount over the bottom bun. If you want a spicy kick, add sambal oelek to the top bun.
Add a good handful of shredded lettuce and a few pickled jalapeño slices to the bottom bun. Place the top bun on top of one of the chicken and cheese mounds. Cover again and let the bun steam and soften for a minute or so.
Transfer the chicken mound without the bun to the bottom bun. Then carefully lift the mound with the bun with a spatula and place it on top. Repeat to build the next burger.

Ultimate Cheeseburger Recipe

December 28, 2014 By Dan Toombs Leave a Comment

Delicious cheeseburger — So good! This is the ultimate cheeseburger!

The ultimate cheeseburger you simply must try.

If you’re looking for the ultimate cheeseburger in America, you will find it at Holeman & Finch Public House in Atlanta Georgia.

As cheeseburgers go, it is quite basic but what it lacks in toppings it makes up for in quality. I visited Holman & Finch Public House a few months ago and was very impressed.

I’d like to say I got to eat one whole cheeseburger to myself but that wasn’t the case. My wife Caroline and I split it with two relatives from Toombs County Georgia. We got the last ultimate cheeseburger of the evening.

These ultimate cheeseburgers are like the gold of the burger world.

At Holeman & Finch they only make 24 burgers every day and those burgers are usually ordered well in advance of them being served at 10.00 pm.

If you go on a Sunday, however they are served all day.

The secret to the spectacular flavour of this ultimate cheeseburger is in the grass fed chuck and brisket ground meat combo and also the freshly made burger buns.

I decided to recreate this masterpiece and home and now you can too.

I promise you, this recipe is as close to the real thing as you’re going to get.

If you are in the US, use Kraft American cheese slices just like they do at the restaurant. Here in the UK where Kraft slices are quite difficult to find, I used Deli Cheddar slices that worked spectacularly well.

If you want to make this ultimate cheeseburger even better, try my homemade hamburger bun recipe. Yes, that is a freshly baked burger bun you see in that photo and it does make all the difference.

I used a combo of 50% chuck and 50% brisket. There was a 80% meat to 20% fat ratio and it tasted gorgeous. You could grind your own but I asked my butcher to do it which was a lot easier.

Yield: 1

Ultimate Cheeseburger Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 freshly made hamburger bun
2 x ¼ pound (113g) burger patties - See above for my mix but any will do.
Salt and pepper
Butter for toasting the bun
1 half handful of shredded red onion
2 Kraft American Cheese slices or the cheese of you choice
Ketchup, French’s mustard, mayonnaise and dill pickle slices

Instructions

Place a frying pan over high heat.
Butter your bun halves lightly and toast in the pan. Set aside.
Flatten your burger patties with a flat spatula until they are just slightly larger than the bun.
Season generously with salt and pepper and place in the pan.
Fry for four minutes until the patties are starting to cook through, then flip over.
Cover one of the patties with the shredded red onion and then top each with a slice of cheese.
Allow the cheese to melt and your burger will be ready. I do like mine a bit pink in the centre but feel free to cook for longer if you prefer.
Cover the bottom bun with mayonnaise to taste and then top first with the patty with the onion and cheese and then the other.
Place the top bun on the burger and serve with ketchup, mustard and pickles.

Tandoori Roast Pheasant

December 13, 2014 By Dan Toombs Leave a Comment

It's pheasant season and that means tandoori roast pheasant at my house.

If you like pheasant, then this is definitely one you need to try. Pheasant season is 1 October to 1 February in England so it plays a big part in our wintertime dinners. Tandoori roast pheasant is in my opinion much better than tandoori chicken. There is so much more delicious flavour in that meat. Together with the delicious marinade and smoky flavour from the tandoor, it's one of my all time favourites.

About this tandoori pheasant recipe.

This is an updated recipe which as you can see from the date on this blog post, I have been making for many years. We live in a small village and are very lucky to have neighbours who love to shoot. They are also very generous with their kill and leave us plenty of game birds to cook.

It is a bit of a chore as I have to feather and clean the birds but the resulting roast pheasant, duck and partridge is worth it.

This recipe is made with a similar marinade as I use to make tandoori chicken. I leave the skin on the bird though as it gets really good and crispy in the tandoor oven or conventional oven.

What does pheasant taste like?

If you haven't tried roast pheasant before, it's very similar to chicken but a little stronger in flavour. I wouldn't call it gamey. It's not that strong but you will notice a subtle difference.

That's because the pheasants are wild and eat what chickens probably ate way back when. In fact, pheasant probably tastes a lot like the chickens people put on their tables a hundred years ago before they were mass produced.

The meat can be a bit tougher than chicken so marinating them for 24 to 48 hours is a good idea if you have the time but it really isn't necessary to get excellent results.

Do you have to cook tandoori roast pheasant in a tandoor oven?

No! I use a Doori tandoor oven which is economical and also easy to transport. It's great for taking to the beach or camping.

You could cook this roast pheasant over indirect heat on your barbecue. Aim for a cooking temperature of about 200°C/400°F and let it cook until the internal temperature reaches 74°C/175°F. You will want to baste it from time to time with meelted ghee so that it is nice and juicy when you serve it.

The cooking instructions are the same for a conventional oven.

Allow the pheasant to rest for 10 minutes before carving.

Are there any special ingredients in this tandoori pheasant recipe?

All of the ingredients are easily sourced. The most uncommon ingredient is roasted gram (chickpea flour). You can purchase this at Indian grocers or make it yourself.

To make it, all you need to do is pour the gram flour into a dry frying pan. Toast it for a few minutes or until it turns one or two tones darker and is fragrant.

This flour helps protect the pheasant as it cooks and also give the marinade a delicious nutty flavour.

Toasting gram flour in a pan to add to the marinade.

Can you upscale or downscale this recipe?

Yes and I did it this time too. I made twice as much marinade and marinated two pheasants. Make just one pheasant or prepare a feast.

How long can your store leftovers in the fridge?

If you happen to have leftovers, you can reheat them in a pan. Just shred or slice the meat and fry it in a tablespoon of oil.

if you have larger pieces or a whole bird, you could reheat it in an air fryer or oven until heated through.

The meat will keep in the fridge for 3 to 4 days.

Are there other ways to use tandoori pheasant?

Yes. Just like when you prepare tandoori chicken for curries, you can do the same with this meat. Adding cooked, smoky tandoori pheasant to a curry tastes amazing.

You might like to try this spicy pheasant curry or a milder coconut pheasant curry.

Step by step photographs.

The ingredients for the recipe laid out on a countertop. — Get all your ingredients together before starting. It's easier that way.

The pheasant scored all over and marinating in salt, lemon juice and pepper. — Score the pheasant all over and then rub one tbsp garlic and ginger paste, the salt, pepper and lemon juice right into the flesh. Leave for 20 minutes.

Frying the onions in the oil until dark golden brown. — While the pheasant marinates, fry the sliced onion in the oil until crispy and dark brown. Transfer to a paper towels and tear it up into small pieces with your hands.

All of the marinade ingredients in a mixing bowl. — Place the onions with the spices, one tbsp garlic and ginger paste and yoghurt in a bowl.

Stirring the marinade to combine the ingredients and make it smooth. — Stir this marinade until well combined and smooth.

Rubbing the second marinade onto the pheasant. — Rub this marinade right into the flesh and inside the pheasant. Leave to marinate for at least 30 minutes or up to 48 hours.

The pheasant skewered and ready for the tandoor oven. — Skewer the pheasant from the neck end, weaving it as best you can through the meat near the back bone.

Placing the skewered pheasant in the tandoor oven. — Lower the skewered pheasant into the tandoor oven when good and hot. I cook mine at about 200°C/400°F.

Cooking the pheasant with the lid closed on the tandoor to maintain the heat. — Close the lid and let the pheasant roast for a few minutes. It cooks fast.

The pheasant cooking over the heat of the tandoor. — Once the pheasant is beginning to sizzle and char, place it on top of the tandoor to slowly. cook over the heat for a while.

Basting the pheasant with melted ghee. — While the pheasant continues to cook on top of the tandoor, baste it generously with the melted ghee. You can do this often.

Finishing cooking the tandoori roast pheasant in the tandoor oven. — Lower the pheasant back into the tandoor to finish cooking. Check often and remove when the internal temperature reaches 74°C/165°F.

The cooked tandoori roast pheasant on a cutting board. — Transfer to a cutting board and allow to rest for 10 minutes before carving.

Yield: 2

Tandoori Pheasant Roast

The marinade for this recipe is enough for one to two pheasants. You can cook your tandoori pheasant in a tandoor, on a barbecue or in an oven of air fryer. This recipe could not be easier that that flavour! it's one you need to try soon.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 pheasant
FOR THE FIRST MARINADE
Juice of two lemons
2 tbsp garlic and ginger paste
3/4 tsp salt
3/4 tsp ground black pepper
FOR THE SECOND MARINADE
300ml plain natural yogurt
1 tbsp garam masala
1 to 2 tbsp Kashmiri chilli powder
1 tbsp cumin
1 tbsp ground coriander
1 tsp amchoor (dried mango) powder
1 tbsp tandoori masala
TO FINISH
3 tbsp melted ghee or butter

Instructions

Score the pheasant all over and rub the garlic and ginger paste, lemon juice and salt and pepper right into the flesh and inside the cavity. Set aside to rest while you prepare the second marinade.
Place all of the second marinade ingredients in a bowl and whisk until smooth. Rub this right into the flesh of the pheasant, inside and out and allow to marinate for at least 30 minutes or up to 48 hours. The longer the better.
When ready to cook, pre-heat your tandoor oven, barbecue or conventional oven to 200°c (400°f). Skewer the pheasant by weaving your skewer down the back bone from the neck end. Then skewer a potato at the end to stop it from sliding while cooking. I used a rotisserie clamp for extra security but it wasn't needed.
Roast the pheasants for about 30 minutes until the juice runs clear when you stick a knife in. If cooking in a tandoor, you really need to keep a close eye on things. If it looks like the exterior is getting too charred, then remove the pheasant and let it cook on top of your tandoor. Baste generously with the melted ghee.
The pheasant is cooked when the internal temperature reaches 74°C/165°F. Feel free to cook the pheasant inside or on top of the tandoor as needed until cooked through.
Let rest outside the oven for about ten minutes before carving. The pheasant is delicious served just as it is with lemon or lime wedges that can be squeezed over the meat to taste at the table. You might also like to serve it with a good raita or hot sauce.

Chicken Chasni From Scratch

October 14, 2014 By Dan Toombs 26 Comments

This curry house quality chicken chasni from scratch requires no base sauce!

One of the questions I get asked most is if it's possible to make curry house style curries without the need for a base sauce. I've been working on my curry house recipes and can honestly say that this no base chicken chasni from scratch is just as good if not better than what you'll get at the takeaway!

So if you're a fan of the mild, sweet and sour chicken chasni, give this recipe a try. You will also find links to popular side dishes to enjoy your chicken chasni with.

Chicken chasni fron scratch — Look no base! This chicken chasni can be made from scratch in one pan.

But I thought you had to make a base sauce to get restaurant quality chicken chasni?

There's no doubt about it, curry house curries require a smooth sauce like those you get when you use base sauce.

The thing is, the base sauce was developed over time for speed and economy. It is much faster and cheaper for restaurants to use a base sauce in their curries. Here is the curry house version of my chicken chasni.

I usually use a base sauce in my curry house curries but have since developed this recipe for when I don't have any base sauce on hand. It works! I promise.

The idea behind this chicken chasni from scratch recipe...

The curry house base sauce is simmered low and slow. With this recipe you are essentially speeding up the process to make this one curry.

Although you could get away with simply frying the onions for about 5 minutes, you could cook them for longer on a low heat which will bring out their natural sweetness.

If you follow this recipe as written, however, you will not be disappointed.

What is the base sauce?

For those of you who don't have my cookbooks or are new to my blog, let me explain. The base sauce is essentially a watered down onion stock with a few spices and other veggies thrown in.

It's easy to make in small or large batches and freezes very well. Here is one of my base sauce recipes which includes links to many curry house curries you can make with it.

The sauce is bland. It's just a base like chicken or vegetable stocks are used as a base in other cuisines. The magic happens when that bland base sauce is used in the different curries. It's used in to make everything from the mildest korma to the spiciest phall.

To blend or not to blend...

In the recipe, I blend the sauce so that it is smooth like you get at restaurants and takeaways.

This is just an additional step you can do if you really want to get that takeaway style sauce. If you don't blend the sauce, you will still get great results.

What do you serve chicken chasni with?

If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans.

Want to start your chicken chasni meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Step by step photos...

Ingredients for chicken chasni — Gather all your ingredients before you start cooking. It's easier in the long run.

Frying onions, garlic and ginger in the pan — Fry the onions in the oil for about 7 minutes or until soft and translucent. Then stir in the garlic and ginger paste and fry for a further 30 seconds.

Adding ground spices to the pan — Stir in the ground spices and fry for about 30 seconds.

Adding chopped tomatoes to the pan — Now add the chopped tomatoes. Used tinned (canned) for a deeper red colour.

Adding water or chicken stock to pan — Stir in about 70ml (1/4 cup) water or chicken stock.

Simmering sauce — Bring to a simmer and then allow to cool if blending.

Blending sauce — If you prefer a smooth curry house style sauce, blend until smooth with the ketchup, mango chutney and mint sauce.

Adding red food colouring — Stir in the red food colouring if using.

Do I need to use food colouring?

Absolutely not! Chasni curries are known for their bright red colouring. This is all down to red food colouring which adds nothing to the flavour.

If you prefer not to use food colouring, just leave it out. Your curry may not look like a glowing red curry but it will taste the same.

Adding chicken to the pan — Add the pre-cooked tandoori style chicken and stir it into the sauce.

Do I have to use pre-cooked chicken?

No but it does add another layer of flavour that will improve the curry. If in a rush, you could just stir in some raw chicken and allow it to simmer in the sauce until cooked through.

This time I used my stove top tandoori chicken recipe for this chasni.

Chicken chasni from scratch — Add the cream and a little lemon juice if you like and serve.

Yield: 4

Chicken Chasni From Scratch

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

800g chicken breasts – skinned and cut into bite sized pieces
3 tablespoons vegetable oil
2 onions – finely chopped
2 tablespoons garlic and ginger paste
1 teaspoon cumin
1 teaspoon paprika or Kashmiri chilli powder
A pinch of turmeric
200ml chopped tomatoes
3 tablespoons mango chutney
2 tablespoons mint sauce
3 tablespoons ketchup
200ml water or chicken stock
200ml double cream
Juice of two limes
Salt and pepper to taste
3 tablespoons fresh chopped coriander

Instructions

Heat the oil in a balti pan or wok over medium high heat.
When the oil begins to bubble, throw in the chopped onions and fry for about five minutes.
Add the garlic and ginger paste and allow to fry for a further minutes.
Stir in the cumin, turmeric chilli powder or paprika and fry for a further minute followed by the tomatoes.
Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup, two tablespoons of the chopped coriander and the water/stock.
Blend for two minutes until very smooth. You don’t want any chunks in this sauce.
Wipe the pan clean and add a drop more oil into it if needed.
Add the chicken pieces and brown them for a couple of minutes and the top with the smooth sauce.
Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with the remaining coriander.

I hope you enjoy this chicken chasni from scratch recipe. If you do try it, please leave a comment. I'd love to hear from you.

Special Balti

October 3, 2014 By Dan Toombs 2 Comments

If you like a good balti, you've got to try this special balti!

You might ask yourself what makes a special balti so special.

Well, these are usually the most expensive baltis on the menu and can vary from restaurant to restaurant.

I have many special balti recipes as they usually include a good combination of ingredients.

I hope you give this special balti a try but feel free to adjust the ingredients as you feel fit.

So good with naans. Try this special balti recipe!

Working ahead...

To make a special balti really memorable, you are going to have to do some forward planning.

There's no way around that. Just look at all the ingredients. We've got tandoori lamb, tandoori chicken, prawns, keema... All this in one curry.

Special baltis aren't for everyone but real balti fans do tend to love them. I usually make my special baltis when I'm also making a few other curries.

That or I make them to use up what I have left over from my last curry feast.

How do I substitute other ingredients?

That's all down to you and what you think would be good in it. Paneer, chickpeas, grilled venison... The idea behind it is to include a large combination of ingredients that you really like.

You might think that including so many different ingredients in one special balti would be a bit much. It isn't. It just seems to work somehow.

The base sauce

Special balti curries, just like other baltis and normal curry house curries. They are prepared with a base sauce. One of my base sauce recipes in right here.

You could cheat and cook it the more authentic way but personally I think you need to use the base sauce. It makes the texture and flavour just like it should be.

That said, you might like to try my chicken balti without base sauce. It can be done.

The tandoori meats

Tandoori meat plays a big roll in delicious baltis.

You could try my tandoori chicken recipe here and my tandoori lamb recipe here. In this case I added the prawns raw though tandoori prawns would be amazing in this recipe too.

The smoky charred flavour of the tandoori meat is one of the things that makes an authentic special balti the dish it is.

The balti bowl...

One of the things that makes a balti a balti is the stainless steel pan or balti bowl is it cooked in.

These can be amazing as the curry is served in the same pan it is cooked in. Sizzling hot and delicious.

Most restaurants these days cook their baltis in a normal frying pan and then just serve it in an ornamental balti dish. You can do that too.

But if you have a Balti pan, use it. You will be much happier with the end curry.

If you like this special balti recipe, you might like to try some of these curry recipes too...

Korma sauce
Pasanda sauce
Chasni sauce
Ceylon sauce
Chilli garlic sauce
Dhansak sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Methi sauce
Saag sauce
Madras sauce
Vindaloo sauce
Phaal sauce

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Yield: 6

Mix It Up Special Balti

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 tbsp rapeseed (canola) oil 
1⁄2 onion, finely chopped 
1 large tomato, diced 
2 green chillies, finely chopped
200g (7oz) pre-cooked lamb keema
2 tbsp tomato purée
1 tsp paprika
1/2 tsp ground turmeric 
1 tsp mixed powder
1 tsp chilli powder (optional)
150ml (generous 1⁄2 cup) base curry sauce
3 pieces of tandoori chicken tikka
3 pieces of tandoori lamb tikka
100ml (31⁄2 fl oz) coconut milk
2 handfuls of chopped spinach
3 prawns (shrimp), shelled and cleaned 
 1⁄2 tsp kasoori methi (dried fenugreek leaves)
Handful of chickpeas (garbanzo beans) (optional)
Juice of 1⁄2 lemon
Salt to taste

Instructions

Heat a balti pan or similar pan over a medium–high heat and
add the oil. When hot, add the onion and fry for about 3 minutes, then stir in the tomato and chillies.
Stir well to combine, then add the pre-cooked keema
and tomato purée, followed by all the ground spices.
Spoon in about half the base sauce and then the chicken and lamb tikka. Bring to a simmer and add more
base sauce when it’s looking thirsty.
Now add the coconut milk and spinach. It will look like
there is a lot in the pan right now, but the spinach cooks down quickly.
When it does, add the prawns and cook for about 2 minutes until they are pink and cooked through. Be sure to top up the curry with some base sauce as needed.
Season with salt. To finish, add the kasoori methi by rubbing the leaves between your fingers into the pan. Add the chickpeas (if using) and squeeze the lemon juice over the top.
Baltis are traditionally eaten with hot naans, but you could also serve this with rice.

I hope you enjoy this special balti recipe. If you do try it, please leave a comment. I'd love to hear from you.

Weeping Tiger Steak

October 1, 2014 By Dan Toombs 2 Comments

You can't go wrong with a good Thai weeping tiger steak! So good cooked over the hot coals!

This weeping tiger steak recipe is from the barbecue section of my cookbook 'The Curry Guy Thai'. The recipe could not be easier and the flavour is out of this world. You will get restaurant quality results using this grilled steak recipe.

Weeping tiger steak is delicious on its own served with a simple nam jim jaew sauce and sticky rice. You might also like to serve it as part of a larger Thai meal including a couple of Thai curries or other grilled Thai dishes.

What is weeping tiger steak?

Weeping Tiger Steak, also known as "Crying Tiger Steak" or "Seua Rong Hai" in Thai cuisine, is a popular grilled beef dish. It is known for its bold flavors and is often served with a tangy dipping sauce called nam jim jaew.

The name "Weeping Tiger Steak" is said to come from the idea that the steak's juiciness, tenderness, and deliciousness would make a tiger shed tears of joy. The dish is one of the best know Thai recipes and now a Thai restaurant favourite around the world.

How easy is this weeping tiger steak recipe?

This recipe is about as easy as steak recipe comes and it tastes just like you find in Thailand and good Thai restaurants around the world. All you need to do is marinate the meat and throw it on a cooking grate over hot coals.

Then just cook to your preferred doneness. I have given cooking temperatures for rare, medium and well done in the recipe card below. Please don't cook a beautiful weeping tiger steak until well done though! That would ruin it!

Can you cook the steaks in a frying pan?

Yes. To do so, add the oil to the marinade. Get your pan really hot and cook. Do not add oil to the pan or it won't char correctly.

Working ahead

You can make the marinade a few days ahead of cooking. In fact, placing the steaks in the marinade for a day or so will produce a better and tastier weeping tiger steak.

What do you serve weeping tiger steak with?

These steaks can be served with jasmine or sticky rice. For that matter, you could serve them with whatever sounds good.

One thing you will want to serve next to them is a homemade nam nam jim jaew sauce. That recipe is also in 'The Curry Guy Thai' but you can find it here too.

Can other cuts of steak be used in the recipe?

Yes! Try your cut of steak of choice. Sirloin, fillet, T-bone... All will work here.

Step by step cooking

These photos are slightly different to the simple instructions given in the recipe below. Both methods work but when cooking steaks at home, I prefer to cook them just like the photos below. The weeping tiger steak recipe in the recipe card below has been simplified so that the steaks can be cooked on any barbecue.

NOTE: Cooking times may vary. The cooking times here were for steaks that were cut 2/5cm (1 inch) thick. I built a two zone fire with intense heat on one side and indirect low heat on the other. Although not essential to do this, it does help achieve the perfect doneness.

Ingredients for weeping tiger steak — Get all your ingredients together before starting. If using ribeye or sirloin, be sure to look for well marbled and aged steaks for the best flavour.

The marinade ingredients mixed together in a bowl. — Mix the marinade ingredients together in a bowl.

Marinating the steaks. — Rub the marinade deep into the flesh of the steaks and allow to marinate for at least 30 minutes or overnight.

Heating the barbecue to the correct cooking heat. — If using a covered barbecue, build a direct heat fire and get it up to 425c/450f.

Grilling the steaks — When up to heat, lift the lid and cook for 90 seconds as close as possible to the fire. Then rotate the steaks 20 degrees and cook for another 90 seconds. Flip the steaks and repeat.

Cooking the steaks on a lower temperature until cooked to medium rare. — Once the grilling is done, move your steaks to the cooler side of the barbecue on a higher grate. Stick a meat thermometer in and cover. Cook until the steaks reach your preferred doneness.

Yield: 4

Weeping Tiger Steak

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

4 x 225g (8oz) well-aged rib-eye steaks, preferably at least 2.5cm (1 inch) thick
Rapeseed (canola) oil, for brushing the grill
Nam jim jaew sauce (optional) see recipe above
FOR THE MARINADE
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Thai fish sauce
2 tsp palm sugar
3 garlic cloves, minced
1⁄2 tsp freshly ground black pepper
1 tbsp rapeseed (canola) oil

Instructions

Whisk together all of the marinade ingredients in a large bowl and add the steaks. Make sure that the steaks are completely coated with the marinade and allow to rest while you set up your barbecue. For best results you could let the steaks marinate overnight, but this isn’t essential.
Set up your barbecue for direct heat cooking. When your coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) above the cooking grate, you’re ready to cook. Lightly brush the cooking grate with oil and place the steaks over the coals.
Cook to char for about 2 minutes and then flip the steaks over to char the other side. Continue turning until your steaks are cooked to your preferred doneness. If you have a meat thermometer, aim for 50°C (122°F) for rare, 60°C (140°F) for medium and 70°C (160°F) for well done. I prefer mine cooked to 55c/130f which is medium rare!
Transfer to a board to rest for 5 minutes and then slice into 6mm (1⁄4in) slices against the grain. Serve with nam jim jaew, if you like.

Notes

The step by step photos of how the weeping tiger steaks are grilled are slightly different to the recipe here and in the book. The recipe here is simple and can be done on any barbecue. When using my Kamado Joe, I like to cook them as the photos above. The most important thing is that you watch the internal temperature so that your steaks are cooked to your desired doneness.

Goan Mutton Curry

September 26, 2014 By Dan Toombs 20 Comments

This Goan mutton curry can also be prepared with lamb meat

Mutton and lamb fans are going to love this mildly spice Goan mutton curry. This time around, I used chopped mutton on the bone but you could cook lamb or mutton off the bone to if that is what you prefer.

This Goan mutton/lamb curry is so good served simply with plain or flavoured Basmati rice. You might also like to try your hand at making homemade naans or chapatis. Of course if you really want to create a perfect Goan meal, try these homemade poppadoms served up with a good chutney or two.

If you want to make this Goan curry into a feast, you can't go wrong with by serving an authentic Goan pork vindaloo with it.

About this Goan mutton curry

This is a curry I came across in southern Goa. It has a good spicy hit to it but it’s no where near as spicy as some of the Goan curries my wife and I tried there.

It really could not be easier to cook. You’ll get so many delicious flavours found in Goan food and you never have to leave your house.

Bone-on vs. boned meat

In Goa, you’ll find many Goan mutton curries cooked just like this with the bone in. The bones add additional flavour to the curry. If you are not a fan, feel free to use boneless lamb or mutton cubes.

If doing this, you might want to add meat stock instead of just water but your Goan mutton curry will still be deliciously tasty if you use water.

Working ahead

Like most curries, this Goan mutton curry can be prepared a day or two before serving. The flavours will develop as the curry sits, covered in the fridge.

So if working ahead sound more convenient, this Goan mutton curry is a good place to start.

Can you use other meats?

Yes! Goan mutton curry is usually made with mutton which can be from a sheep or goat. That said, the sauce will go perfectly well with pork, chicken or beef.

If you are a vegetarian, you could also easily make this curry vegetarian by adding potatoes, other veggies or even paneer. If you do add paneer, add it toward the end of cooking so that it doesn’t fall apart in the sauce.

Make this Goan mutton curry your own

You can and should adjust the ingredients to your personal preference. This is a Goan mutton curry I saw prepared but it wasn’t until I got home that I came up with my own ingredient measurements.

So please use this recipe as a guide and do what you like with it.

What do you serve with Goan mutton curry?

If you'd like to make your Goan mutton curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

Homemade Indian breads are also something you might like to try. How about trying some of these ---> Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.

You might also like to serve this with a good and easy tarka dal or slowly simmered dal makhani.

Want to start your Goan mutton curry meal off right? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Step by step photos

Ingredients for Goan mutton curry — Get all of your ingredients together before you start cooking.

Adding the marinade to the mutton — Marinate your meat with the marinade ingredients. This can be done one or two days ahead of cooking.

Frying the whole spices and curry leaves. — Infuse the whole spices and curry leave in the oil for a minute or so.

Adding the chopped onions. — Stir in the chopped onions and fry for about 5 minutes to soften. Then add the chopped garlic and ginger and stir them in.

Adding the mutton and water — Add the mutton and add just enough water to cover. Simmer, covered until tender, about 45 minutes.

Adding the thick coconut milk — Simmer to thicken a little and then stir in the coconut milk.

Simmering the curry to thicken the sauce — Continue simmering until you are happy with the sauce consistency. Season with salt to taste.

If you like this white lamb curry, you might like to try some of these recipes too.

See more lamb Curry Recipes →

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4 - 6

Goan Mutton Curry

This Goan style Goan mutton curry is so good and really easy to prepare too. It is quite spicy but you can tailor the recipe to taste.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

900g (2 lbs) lamb or mutton, cut into bite sized pieces
½ tsp ground turmeric
2 tbsp garlic and ginger paste
Juice of one lime
1 tsp ground black pepper
2 tsp Kashmiri chilli powder
1 tsp salt
3 tbsp rapeseed (canola) or coconut oil
20 curry leaves plus more to garnish
2 green cardamom pods, lightly bruised
2 cloves
3 dried red chillies
1 cinnamon stick
1 tbsp coriander seeds
2 Indian bay leaves (cassia leaves)
2 onions – finely chopped
8 cloves of garlic – left in their skins and crushed
1 x 2.5cm (1 inch) fresh ginger root, finely chopped
400ml (14oz) thick coconut milk
1 tsp tamarind paste (more or less to taste)
Salt to taste

Instructions

Place the mutton/lamb pieces in a large bowl and mix in the turmeric, black pepper, Kashmiri chilli powder, garlic and ginger paste, lime juice and salt. Allow to marinate for about 30 minutes for best results or just go straight to cooking.
Heat the oil in a large wok or pan over medium high heat. When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, dried chillies, coriander seeds and bay leaves.
Fry for about two minutes, stirring the spices so that they cook evenly and then add the chopped onions and the crushed garlic and ginger and fry for about 5 minutes or until the onions are soft and translucent.
Now add the marinated mutton/lamb and stir it into the other ingredients. Allow it to brown for a couple of minutes and then add just enough water or meat stock to cover. Bring to a simmer and cover the pan to cook until tender. This should take about 30 minutes but don’t rush it. The meat is ready when it’s tender.
When the meat is tender, add the coconut milk and tamarind paste and continue to simmer over a medium high heat for about 10 minutes or until you are happy with the sauce consistency.
Try a spoonful and season with more salt to taste if needed and/or other spices. Serve hot with rice or chapatis.

Turkey Tikka Masala Curry

September 24, 2014 By Dan Toombs 17 Comments

If you like turkey curry, you'll love this turkey tikka masala!

This turkey curry recipe was is of course a play on the famous chicken tikka masala.

The thing is, I actually prefer it to chicken tikka masala. The turkey meat is meatier and really tastes amazing in this curry.

So make some turkey tikka following the recipe on this page or use leftover turkey to make this delicious turkey curry. You'll be glad you did.

Turkey tikka masala — You're going to love this one!

Do I need to use pre-cooked or leftover turkey for this recipe?

Not at all! Using leftover turkey or tandoori turkey tikka works well but you can also use raw turkey pieces (tikka) and just let the meat cook in the simmering sauce. I just add the turkey pieces to the rest of the ingredients raw. I made this from start to finish in about 20 minutes. However I worked fast. Allow yourself a half hour. This turkey curry recipe is one you will like having on hand for a quick after work family dinner.

You can use turkey in recipes that call for chicken. You might like to try these.

Peshwari Turkey Curry
Chicken Curry with Coconut Milk
Chicken Tikka Masala
Chicken Madras
Simple Chicken Curry

Yield: 4

Turkey Curry Recipe - Quick and Delicious

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tbsp rapeseed (canola) oil or ghee
1 tpsp chopped garlic and 1 tbsp chopped ginger
1 tsp sugar (more or less to taste
1 tbsp ground almonds
1 tbsp ground coconut
4 tbsp tomato puree or passata
1 tbsp mixed powder
1 tbsp tandoori masala
1 tsp paprika
300ml (1 1/4 cup) base curry sauce
5 tbsp spice stock (optional)
300g (11oz) tandoori turkey tikka or leftover turkey cut into tikka
70ml (1/4 cup) single cream
1/2 tsp red food colouring (optional)
Juice of 1/2 lemon
Coriander (cilantro) to garnish
1 tbsp butter
1 tsp dried fenugreek leaves (kasoori methi)
1/2 tsp garam masala
Salt to taste

Instructions

Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste.
Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, ground almonds and coconut. Stir well.
The ground spices will become dry and crumbly fast. This is your cue to add the tomato puree.
Stir well to make the tikka masala paste.
Now add a splash of base sauce. One or two ladles should suffice and stir it all up.
Bring to a simmer, stirring only if the sauce is sticking to the pan. As the sauce simmers, you will see that it begins to caramelise to the sides of the pan. Stir this in for more amazing flavour.
Add the turkey meat and perhaps a bit more base sauce if needed and simmer until your chicken, beef, lamb, paneer... is heated through. A couple of minutes should be fine.
Just before serving, add the cream. Then throw in the chopped coriander, the butter, lemon juice and garam masala and add the dried fenugreek by rubbing it between your fingers. Try it and season with salt to taste.

I hope you enjoy this turkey curry recipe as much as my family and I do. If you do try it, please don't be a stranger. Leave a comment. I would love to hear from you.

Tandoori Paneer Chukandari

September 16, 2014 By Dan Toombs 2 Comments

To be honest, I've never been a big paneer fan. For that matter I have a lot of bad memories of my parents placing a bowl of tinned beets in front of me growing up. That was one of my biggest nightmares.

I obviously wasn't trying the right recipes. I learned this Paneer Chukandari recipe from Madhup Sinha, head chef of Annayu at the Radisson Blu Edwardian Heathrow. I loved every bite. So much so I convinced him to give me his recipe. This is simply delicious.

Here in the UK, beetroot is in season from June through December so I will be making this one a few more times before Christmas.

I love how the sweet and slightly earthy flavour of the beetroot sauce complements the heated, soft and rather plain paneer. Paneer is rarely served in India on its own. Instead it is used as part of a more complex recipe which is exactly what you are going to get here.

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Yield: 4 - 8

Paneer Chukandari

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2kg Paneer cut into 3 inch cubes or ½ inch slices
4kg Raw Beetroot
1 teaspoon Ajwain
1 teaspoon black Jeera
5 tablespoons garam masala
2 tablespoons White Pepper
2 tablespoons Garlic powder
Salt to taste
1200g Reduction( 600gms fresh Beetroot juice+ 500 ml Balsamic Vinegar )
1 ½ teaspoons methi leaves
1 tablespoon tamarind pulp

Instructions

Peel the Beetroot and wrap in silver foil.
Sprinkle with sea salt and bake at 180c for about 20 minutes.
Allow to cool and then blend 3kgs of the beetroot into a smooth paste. (retaind the rest for later)
Add the ajwain, white pepper, garlic powder, garam masala and black jeera to the puree and stir in.
Now add the salt and paneer pieces and marinate for four hours or overnight in the fridge.
TO COOK
Preheat the oven to 180c.
Mix in the dried methi leaves and tamarind pulp.
Skewer the paneer and bake until the paneer feels soft.
TO SERVE
Put the remaining 1kg of roasted beetroot through a juicer if you have one. I don’t so I blended it and then past it through a fine sieve a few times.
Add the balsamic vinegar to the beet juice.
Add a pinch of salt and reduce by half over medium heat.
Drizzle on the paneer as soon as it comes out of the oven, sprinkle with some chaat masala (if using) and serve.

Tanoori Paneer — Photo courtesy of Annayu

Spicy Thai Minced Pork Curry

September 12, 2014 By Dan Toombs 15 Comments

Unlike the first three years of writing this blog, I no longer only cook Indian food. In fact I've been experimenting with Thai, Mexican, Chinese, German and American food for many years.

Today I'd like to show you one of the easiest and tastiest curries I know. This can literally be made in under 20 minutes.It's awesome served simply over boiled egg noodles.

I have a really nice Thai red chilli paste recipe for you but I haven't had the time to type it up yet. Watch this space as I'll be adding it to the blog soon. To be honest, their are some really good commercial brands around so it you don't want to go to the hassle of making your own, you should still be able to make this.

I would be interested to hear from you whether or not you would like me to post other curries from around the world. I've focussed so long on Indian, I'm considering branching out a bit and giving you a few more of my favourites outside India.

Frying onions for Thai Pork Curry — Frying the veg for the dish.

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Name: Restaurant Style Chicken Chasni
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 tbsp rapeseed (canola) oil; 1 tbsp garlic and ginger paste; 1/4 tsp turmeric; 1 generous tsp ground cumin; 300ml (1 1/4 cups) base curry sauce; 300g (11oz) tandoori chicken tikka; 1 1/2 tbsp mango chutney; 1 tbsp mint sauce; 2 tbsp ketchup; 70ml (1/4 cup) single cream; Bright red food colouring (optional); 1/4 tsp garam masala; 1 1/2 tbsp coriander (cilantro) finely chopped; Salt to taste

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Thai Pork curry — Ready to pour over hot egg noodles! I added dry red chillies just for the heck of it.

Yield: 4

Spicy Thai Minced Pork Curry

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

500g minced pork
3 cloves garlic - finely chopped
2.5cm ginger - finely chopped
2 tablespoons sesame oil
1 red onion - finely chopped
3 spring onions - roughly chopped
1 tablespoon Thai red curry paste
5 dried kaffir lime leaves - crumbled
400ml chopped tomatoes
2 tablespoon Thai fish sauces
2 tablespoons dark soy sauce
6 tablespoons chopped coriander
Salt and pepper to taste
Juice of one lime

Instructions

Heat the oil over medium heat in a large wok.
When hot, add the onion, spring onion, garlic and ginger.
Fry for about two minutes and then dump in the minced pork.
Continue to fry, stirring regularly until the meat is completely cooked.
Add the Thai red curry paste, the kaffir lime leaves and the chopped tomatoes.
Simmer for about five minutes and then pour in the soy sauce, Thai fish sauce and the lime juice.
Stir in the chopped coriander and season with salt and pepper to taste.
Serve over stir fried egg noodles.

Lamb Rogan Josh Balti

September 9, 2014 By Dan Toombs 8 Comments

Rogan josh curry is even better done as a rogan josh balti!

Balti cooking is all about making tasty curries easily and fast. This lamb rogan josh balti is a great place to start your balti journey.

The rogan josh curry is of course very popular at curry houses around the UK but it's even better done as a rogan josh balti!

Why I cooked this rogan josh balti on the barbecue...

You could of course cook your rogan josh balti over high heat on your stove. That's how it's done at restaurants after all.

I like to cook them right over the hot coals. I think it gives the curry an even better flavour and baltis need to be cooked over high heat which can be easily done over a fire.

Working ahead...

You will need to make the base sauce as it is an important part of getting the texture and flavour of an authentic rogan josh balti.

The base sauce is easy to make and keeps in the fridge for at least three days. It can also be frozen in 300ml - 500ml portions for use in this or other curries.

Here is my base sauce recipe but you might also like to try my new base sauce which is cooked on the barbecue. It's my current favourite base sauce recipe.

Pre-cooking the meat...

At Indian restaurants and balit houses, the meat is cooked ahead of time.

This is done not only for speed but flavour. You could try my pre-cooked meat recipe. It’s really nice and the cooking stock adds so much flavour to your balti curries.

If cooking outdoors on the barbecue, you might also like to try my tandoori lamb tikka recipe. This is really convenient when cooking outside as you can cook the meat and the rogan josh balti at the same time.

Step by step photographs...

Start of cooking rogan josh balti — Fry the garlic and ginger paste in the hot oil and then stir in the ground spices.

adding tomato puree to sauce. — Swirl in the tomato puree and bring to a simmer.

Adding base sauce to pan — Add one ladle of the hot base sauce and top it up from time to time during cooking. Bring to a rolling simmer, scraping off any caramelised sauce from the sides back into the sauce.

Adding meat to pan — Stir in the pre-cooked lamb and coat it with the sauce.

Adding yogurt and cashew paste — Once the lamb is heated through and tender, add a tbsp of yogurt and the cashew paste.

Sauce all ready. — Stir it all up really well.

Adding chopped red onion — Stir in some of the chopped red onion.

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Finished lamb rogan josh balti — Serve hot in the same bowl it was cooked in.

Finished rogan josh balti — Dig in. Great served with hot naans or chapatis to scoop it all up with.

Yield: 1 - 2

Lamb Rogan Josh Balti

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons ghee or vegetable oil
1 tablespoons garlic and ginger paste
1 1/2 tablespoons paprika
1 teaspoon red chilli powder (or more to taste)
1 1/2 tsp cumin
1 tbsp mixed powder*
70ml (1/4 cup) tomato puree
300ml (1 1/4 cup) heated curry sauce
350g (12oz) tandoori lamb tikka
1 generous tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
1 1/2 tablespoons plain natural yogurt
1/2 tsp garam masala
1 tomato quartered
salt to taste
1 tsp dried fenugreek leaves
Chopped red onion to garnish

Instructions

Heat the ghee or oil until bubbling hot over high heat in a balti bowl.
When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.
Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..
Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Baltis are served quite dry so add more base sauce when needed but try to keep the sauce thick.
Stir in the meat and stir well to combine.
The stir in the cashew paste and one tbsp of the yoghurt.
Add the quartered tomato and get it right down into the sauce.
Check for seasoning and add salt to taste along with the dried fenugreek leaves.
Top with chopped onion and a little more yoghurt with naan or chapati.

I hope you enjoy this lamb rogan josh balti recipe. If you do try it, please leave a comment. I'd love to hear from you.

Turkey Curry - Mildly Spiced Peshwari Curry

September 8, 2014 By Dan Toombs 2 Comments

This Peshwari turkey curry offers a great way to use up leftover Christmas turkey.

If you are a Peshawari curry fan, you're going to love this Peshwari turkey curry.

I like it because there are so many different flavours and textures going on in that pan. You have the crunch of the almonds, the sweetness of the raisons and honey and the bite of the chillies, masalas and whole spices.

The tender chunks of turkey drive it all home to create one of my all time favourite turkey curries.

You'll find this Peshwari turkey curry really easy to make...

It's hard to believe that something so quick and easy to make could have so much depth of flavour.

I made this in literally 20 minutes. That's right... I timed myself. Great for that homemade after work turkey curry dinner.

If you like sweet flavours, you might like to accompany this with Peshwari naans.

About this turkey curry recipe.

This turkey curry started life as a chicken curry.

So you really could use chicken instead of curry and the results will be just as delicious. After developing this turkey version with leftover Christmas turkey, however I now know that turkey works so much better.

It's meatier than chicken and the perfect meat for any saucy curry.

So this turkey version really was just thrown together the ingredients are true to the original.

Make this curry your own.

You can use completely cooked leftover turkey like I did or fry it as explained below.

There are also many ways you can make this turkey curry your own. Omit those ingredients you don't like. That's fine. Add more of what you do like. That's fine too.

Use this turkey curry recipe as a guide. Taste as you go and make your masterpiece.

Making the best turkey curry, or for that matter any curry, is all about tasting and ensuring you make it to your own tastes rather than following the recipe exactly.

Step by step photographs...

Adding whole spices to hot oil — Heat the oil in a large karahi or wok. Then add the whole spices to infuse for about 30 seconds.

Adding onion, garlic ginger and chilli paste — Stir in the onion and fry for about 5 minutes or until soft and translucent. Stir in the garlic and ginger paste and the chilli paste.

Adding ground spices — Add the ground spices and stir well to combine.

Adding tomatoes — Now add the chopped tomatoes and again stir well.

Turkey curry being cooked — Add the cooked turkey along with enough water or stock to cover. Bring to a simmer.

Turkey curry on barbecue — I thought I should mention, this is great on the barbecue too. No need to make it seasonal!

Tandoori turkey tikka — Try it with grilled tandoori turkey or chicken.

Adding cream, raisons and almonds to curry — Add the slivered almonds, raisons, honey and cream.

Finishing the Peshwari turkey curry — Stir the tomatoes into the sauce just before serving. Top with coriander (cilantro) to serve.

You can use turkey in recipes that call for chicken. You might like to try these.

Chicken Curry with Coconut Milk
Chicken Tikka Masala
Chicken Madras
Simple Chicken Curry

Be sure to make this recipe as easy as you can on yourself.

Lots of people think cooking good Indian curries is difficult. It's not! There might be a lot of ingredients used in most Indian curries but that doesn't mean the recipes are difficult. We aren't baking cakes here.

Be sure to prepare and line up your ingredients in the order they are used. You don't want to go looking for an ingredient when the pan is hot.

If you have everything in place to begin with, this turkey curry is a breeze to cook.

If you like this Peshwari turkey curry, you might like to try some of these too...

Leftover Turkey Soup

Yield: 4 - 6

Peshwari Turkey Curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

800g turkey breast cut into bite sized pieces and fried in a little oil until 80% cooked.
3 tablespoons vegetable oil
1 small cinnamon stick
3 cloves
5 green cardamoms
1/2 teaspoon fenugreek seeds
1 tablespoon garlic paste
2 tablespoons ginger paste
2 large onions - finely chopped
2 green chillies - finely chopped
400ml tinned cherry tomatoes
2 tablespoons garam masala
1 tablespoon balti masala (or just another tablespoon of the garam masala)
1 teaspoon cumin powder
250ml balti chicken stock or regular chicken stock
100g almond flakes
100g raisons
2 teaspoons honey
2 tablespoons double cream (optional)
3 tablespoons finely chopped coriander
Salt and pepper to taste

Instructions

Heat the oil in a balti pan or wok over medium high heat.
When hot, add the cinnamon stick, cloves and cardamom pods and sizzle for about 30 seconds.
Now toss in your finely chopped onion and fry until soft and translucent.
Add the garlic and ginger pastes along with the green chillies and fry for a further 30 seconds.
Sprinkle in the garam masala, balti masala and cumin and stir so that the spices coat the onion mixture.
Dump in the pre-cooked turkey and the stock followed by the almonds, raisons and honey and tomatoes.
Allow this all to simmer for about five minutes. The sauce will cook down. You might like to add a little more stock if you like your baltis more saucy. I added cream and it was awesome!
Season with salt and pepper to taste and garnish with the chopped coriander.

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I hope you enjoy this turkey curry recipe. If you do try it, please don't be a stranger. I'd love to hear from you.

Prawn Curry with Coconut Milk

September 4, 2014 By Dan Toombs 2 Comments

Prawn curry with coconut milk is a super easy recipe that also happens to taste amazing!

This is one of those curries you will want to make again and again. It's so easy and you'll love all those flavours that work so well together. You can prepare this prawn curry with coconut milk in less than 30 minutes so it's a great weekday curry.

About this recipe

You are going to love this Kolkata-style prawn curry with coconut milk. I liked it so much when I first tried it that I was sure to include the recipe in my first cookbook 'The Curry Guy'.

The recipe was inspired a visit to my local curry house, Raj Bari in Yarm. The restaurant is no longer in business but at least you can still make this delicious prawn curry with coconut milk at home.

Make this prawn curry with coconut milk your own

As with all of my recipes, please use this recipe as a guide. There are so many things you can do to it, though I am quite happy with the recipe just as it is.

You could add more fresh chillies if you like a spicier flavour. Add some lime juice just at the end of cooking for a tart flavour. Taste as you go and have fun with it.

Yield: 4

Prawn Curry with Coconut Milk

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

500g (1 lb) raw tiger prawns (shrimp), peeled and deveined
1⁄2 tsp ground turmeric
2 tbsp ghee or mustard oil
1 tsp black mustard seeds
3 green cardamom pods, lightly bruised
4 cloves
1 cinnamon stick
1 bay leaf
20 fresh curry leaves
2 shallots, finely chopped
2 tbsp garlic and ginger paste
1 fresh green chilli, halved, lengthways and deseeded
2 tbsp coconut flour
400ml (13⁄4 cups) coconut milk
Pinch of saffron threads
1⁄2 tsp paprika
1 tsp garam masala
1 tbsp finely chopped coriander (cilantro)
Salt to taste

Instructions

Sprinkle the prawns (shrimp) with the turmeric and mix well.
Heat the ghee or oil in a large frying pan or wok over a medium-high heat. When hot, toss in the mustard seeds. When they begin to pop, reduce the heat to medium and add the rest of the whole spices, bay leaf and curry leaves.
Fry for 30 seconds then add the shallots and sauté for about 5 minutes, until translucent and soft.
Add the garlic and ginger paste and the fresh chilli, and stir to combine. Add the prawns and paprika and fry, stirring regularly until the prawns begin to turn pink.
Stir in the coconut flour, coconut milk and saffron and simmer for a further few minutes so that the sauce thickens slightly and the prawns cook through. To serve, stir in the garam masala, check for seasoning and add salt to taste. Top with the fresh coriander (cilantro).

Keema Curry Restaurant Style

September 2, 2014 By Dan Toombs 4 Comments

Keema curry just as it's done at the best curry houses!

The secret to getting that amazing curry house style keema curry is to prepare some pre-cooked keema. Here is my recipe that is super-easy to make.

You might wonder why you would need to make keema first to then make a restaurant style keema curry.

There are two reasons...

First, it makes cooking the curry very fast and easy. No waiting around when you have that last minute keema curry craving!

Second, it adds another layer of flavour. I will explain all below.

I have a version of this Keema Curry in the following cookbooks...

The Curry Guy Air Fryer - Page 72

The Curry Guy Bible - Page 248

The Curry Guy BBQ - Page 121

Why is keema cooked first before adding to a keema curry?

My pre-cooked keema recipe is actually a delicious and authentic curry in its own right.

At busy restaurants, however they don't usually have the time to cook up an authentic keema curry whenever one is ordered. To do that, they would need to charge a lot more than most customers are prepared to pay for a curry.

That isn't the only reason though. Prepared keema is great to have on hand for special requests too. There are a lot of such requests.

Adding a few large tablespoons of prepared keema to a chicken tikka masala converts it quickly and easily into a chicken tikka masala keema! The combinations are endless.

Preparing an authentic keema also adds a lot of flavour to the curry that wouldn't otherwise be possible if the chef just used plain minced meat.

Working ahead.

Almost all curries taste even better the next day. This Keema curry is no exception.

The recipe is great for last minute cravings but if you make it a day or two in advance, the curry does benefit.

So if you are planning on a big curry feast for friends, go ahead and make the curries a day or two ahead of time and then just heat them up to serve.

Make this keema curry your own...

I have given you my 'go to' keema recipe below but you can and should adjust it to your own taste preferences.

Use my recipe as a guide but feel free to add or omit ingredients.

You might like to add more chillies or reduce the amount of chilli powder. Some people like to give the keema curry a creamier texture by adding a tablespoon or two of whisked yoghurt.

If it sounds good, do it.

The base sauce and mixed powder...

Making authentic tasting curry house style curries does take some forward preparation.

The base sauce and mixed powder are two things that make curry house style keema curries what they are.

So make some base curry sauce first. It freezes well and is really easy to make.

Although I would love for you to try this keema curry with the mixed powder, you could just use a good quality curry powder.

Which meat?

Keema curries are usually made with lamb or mutton mince.

I usually use beef because I have a fussy daughter who won't eat lamb.

You can use whichever meat you like. Chicken, lamb, mutton, beef, turkey all work well.

Following are a few step by step keema curry photos...

Frying onions and peppers in a pan — Heat the oil over medium high heat and fry the onion and peppers for about 3 minutes.

Stirring garlic and ginger paste into the pan — Stir in the garlic and ginger paste and fry for about 30 seconds.

adding coriander stalks and chillies to pan — Stir in the coriander (cilantro) stalks and chillies.

Adding tomato puree to pan — Add the tomato puree to the pan and bring to a simmer.

Adding pre-cooked keema — Add the pre-cooked keema and stir it into the simmering sauce.

Finished keema — Stir in the remaining ingredients and add salt to taste. Adjust spices as per your own personal taste.

You might like to try some of these authentic lamb curries too.

Railway Lamb Curry, 7 Ingredient Lamb Curry, Kashmiri Lamb Rista (lamb koftas in spicy sauce), Keralan Quick Fried Lamb, Lamb Achaari

And so much more...

See more lamb Curry Recipes →

Top Tip

For rich, restaurant-style keema, fry your onions low and slow until deep golden before adding the spices — this builds a deep base flavour. Finish with a spoon of butter or ghee and a sprinkle of garam masala at the end for that signature BIR (British Indian Restaurant) aroma and shine.

FAQ

What kind of mince should I use?

Lamb mince gives the most authentic flavour, but you can use beef, chicken, or even turkey mince for a lighter version - just adjust the cooking time slightly so it doesn’t dry out.

Can I make it ahead of time?

Yes! In fact, keema tastes even better the next day as the flavours develop. Just cool it, refrigerate, and gently reheat with a splash of water before serving.

What can I serve it with?

Keema is incredibly versatile — serve it with naan, rice, or stuffed in parathas. It’s also great spooned over chips or in a toasted bun for an easy keema sandwich.

Have you tried this keema curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Why not turn it into a feast?

You’ve served up this delicious curry house starter, but something’s missing — a main to match! Try one of these curries, and don’t forget to check out some of our popular side pairings too.

See more Restaurant Style Curries →

Popular Sides

Rice

Naan

Dahls

Yield: 2

Keema Curry - Restaurant Style

Discover the secret to making restaurant-style keema curry at home. Learn how to prepare pre-cooked keema for a flavorful and easy curry.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

3 tbsp rapeseed (canola) oil or seasoned oil
1⁄2 onion, very finely chopped
1⁄4 red (bell) pepper, deseeded and finely chopped
1 tbsp garlic and ginger paste
2 fresh green bullet chillies, finely chopped
2 tbsp finely chopped coriander (cilantro) stalks
1 tbsp mixed powder
1 tsp ground cumin
1 tsp chilli powder or to taste
70ml ( 1/4 cup) tomato purée
300ml (1 1/4 cup) base curry sauce approx, heated
300g pre-cooked keema
150g (1 cup) frozen peas
1 tomatoes, cut into 8 wedges
1 tsp dried fenugreek leaves (kasoori methi)
1 tsp garam masala
3 tbsp chopped coriander (cilantro) leaves
5cm (2in) piece of ginger, peeled and
julienned Salt, to taste

Instructions

Heat the oil in a pan over a medium–high heat until sizzling hot. Add the onion and red (bell) pepper and fry for about 2 minutes until the onion is soft and just beginning to brown. Add the garlic and ginger paste, chillies and coriander (cilantro) stalks, and move it all around in the pan so that everything is nicely coated in the oil.
Stir in the mixed powder, cumin and chilli powder, give it all a good stir and then add the tomato purée. Let this sizzle for about 30 seconds and then pour in about a ladle or so of the base curry sauce and let it bubble for about 30 seconds. There’s no need to stir
unless it is obviously catching on the pan. Stir in the pre-cooked keema and continue adding base when the curry is looking too dry, This is usually a dry curry, but if you prefer more sauce, go ahead and add it, or a little meat stock.
Add the peas, tomato and dried fenugreek leaves (kasoori methi) and cook for a further 1–2 minutes until the peas are heated through. Be careful not to overcook them; they need to be plump and still have a bit of a bite to them. Simmer them too long and they will turn wrinkly and rather unappetizing.
Season with salt and sprinkle with the garam masala, coriander (cilantro) and ginger to serve.

Chicken Saag Balti

September 1, 2014 By Dan Toombs 9 Comments

Chicken saag balti is a hugely popular balti!

In this recipe, you will learn how to make a chicken saag balti as it should be.

There are lots of imitations out there but this is how a chicken saag balti would be made at the best balti houses.

Served in the flaming hot pan it's cooked in, you've got to try this one!

What exactly is a chicken saag balti?

Saag refers to the spinach that is cooked into this famous curry. You could add it finely chopped or do as I did and blend it with some fresh chillies.

So a chicken saag balti is a balti with spinach and chicken.

You could cook this chicken saag balti with the main ingredient of your choice though.

Add cooked lamb for a meat saag or go veggie and try this with paneer and/or potatoes.

How are balti curries different?

Balti cooking was developed in Birminghamin the 70s and 80s. That was its hay day but it is still very popular today.

What makes baltis like this chicken saag balti special is the way they are cooked.

A true balti will be cooked in an authentic Balti bowl and be served hot off the fire in the same bowl.

Unfortunately, many chefs don't do this correctly. These days you are much more likely to receive a balti, cooked in a frying pan and then served in an ornamental balti bowl.

This just isn't the same but you can make sure your chicken saag balti is cooked and served to perfection with this recipe.

Making this recipe right...

For best results, you should cook your balti in an authentic stainless steel balti bowl. They are now being made in the UK again by The Birmingham Balti Bowl Company.

Although not essential, a chicken saag balti should be cooked over high heat. For this reason, I like to cook mine on the barbecue but a good gas hob will be close enough.

If needs must, use an electric hob.

The base sauce (gravy)

One of the secrets behind getting the curry house style curry right is the base sauce.

A prepared base sauce is used in all BIR curries. It's mild and it needs to be. The base sauce is used in every curry from the mildest
chicken tikka masala to a spicy vindaloo.

My 'go to' recipe for the sauce is here.

Step by step photos...

Frying chopped onion — Fry the chopped onion in the hot oil and then stir in the cumin seeds.

Adding ground spices to balti bowl — Stir in the ground spices and fry, stirring for about a minute.

Adding tomato puree — Add the tomato puree and bring to a simmer.

Adding base sauce and chicken — Swirl in the base sauce and then add the cooked chicken.

Adding blended spinach mixture to balti bowl — The sauce will begin to thicken and the meat will heat through. Now add the blended spinach mixture.

Finished chicken saag balti — To finish, whisk in the yoghurt and season with salt to taste. Add a little more lime juice if you like.

If you enjoy this recipe with spinach some of these too:

Saag Aloo
Channa Saag
Lamb Keema Saag
Lamb Saag
Chicken Saagwala
Saag Paneer

Yield: 4 - 6

Chicken Saag Balti

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

110g (1/4 lb) baby spinach leaves
3 green bird's eye chillies - roughly chopped
1 handful coriander (cilantro) leaves
Juice of one lime
2 tbsp ghee or rapeseed (canola) oil
1/2 onion - finely chopped
1 tsp cumin seeds
1 1/2 tbsp garlic and ginger paste
1 1/2 tbsp basaar curry powder OR
1 1/2 tbsp mixed powder
1/2 tsp Kashmiri chilli powder
70ml (1/4 cup) tomato puree
250ml (1 cup) base sauce
1 tbsp plain natural yoghurt
Juice of 1/2 lemon
1/2 tsp garam masala
Salt to taste

Instructions

Start by preparing the spinach.
Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
Now heat the ghee/oil in a balti bowl over high heat.
When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
Add the cumin seeds, stir and then add the ginger and garlic paste and allow to sizzle for about 30 seconds.
Add the ground spices and ensure they are stirred into the onions well.
Stir in the tomato puree and bring to a simmer. Then add one ladle of the base sauce. This is a dry curry so only add more if it is looking a bit too dry.
Add the blended spinach mixture and cook for a further two minutes.
Check for seasoning and add the salt and pepper to taste.
Just before serving, whisk in the yogurt and a little more lime juice if you like.

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Coconut Chicken Curry

August 31, 2014 By Dan Toombs 10 Comments

If you like chicken coconut curry, you are going to love this version I learned near Mumbai.

There are of course many different recipes for chicken coconut curry. This one is my favourite! There is so much going on in this coconut chicken curry that you are just going to have to experience it for yourself.

You will love all the different textures and flavours. From the crunchy fried cashews and grated coconut to the creaminess of the coconut milk, it is a must for any curry feast!

About this chicken coconut curry

This coconut chicken curry is bold on flavour and you will be amazed at how good it tastes for so little work. All of the ingredients blend together so nicely. You have crunchy cashews, sliced onions, and grated coconut that together with the base masala ingredients make magic in the pan actually happen. It's a fantastic blend of flavours and is savoury, sweet, sour and a bit spicy. What more could you want in a homemade curry?

If you are looking for a curry that's different and tastes amazing, this is one you need to try soon. I love the creaminess of the coconut milk which is slowly simmered to thicken. The chicken is of course the star ingredient and if you like chicken curries, you won't be disappointed!

A version of this chicken coconut curry is in my cookbook 'The Curry Guy One Pot' which I call Mumbai Style Chicken Curry.

What do you serve with this coconut chicken curry?

There is so much going on in this sauce that very little is needed to make the perfect meal. I recommend serving this curry simply of plain white Basmati rice.

If you really want to make a feast out of it, why not try some homemade chicken samosas and homemade poppadoms together with your choice of chutneys?

Which chicken cuts are best for this curry?

That is really up to you. This time I used chicken breast meat. It looks nicer. If you are going for flavour though, you should really use chicken thighs, cut against the grain into bite sized pieces.

If you are on a budget, go ahead and use skinned chicken wings or legs. There's a lot of delicious flavour in that meat too and it is a fraction of the cost of chicken breasts.

Useful kitchen equipment.

This is really a one pan curry. All you need is one good frying pan or wok to make it. You will also need a good grater for the freshly grated coconut.

Although you could use a pestle and mortar to grind the spices, Use a spice grinder if you have one. It's quicker and a lot easier.

How long will this curry keep in the fridge?

You can store this chicken coconut curry in the fridge for at least three day. In fact, if you do, the flavours will develop and it will be even better.

Can you freeze this curry?

Yes but I don't recommend doing so. It will still be good if you freeze it but coconut milk does not freeze well and you will lose some of the goodness in the original dish.

If you do want to work ahead and freeze this curry, leave the coconut milk out. You can then add it when you defrost it and heat it back up in the pan.

Pro Tips

Adding the ingredients: Please add all the ingredients in the order they are added in the recipe card below. This will help ensure you get optimum flavour.
Use the best ingredients: Only use the freshest ingredients you can get your hands on. The fresher they are the better your curry will taste.
Let it rest: Although you can serve this chicken coconut curry immediately, if you have time, let it at least rest overnight to let the flavours develop.
Cook it down to perfection: Be sure to simmer the sauce until you are happy with the consistency. This can either be a thick curry or one with a lot of sauce. That is up to you and you know what you like.

Step by step photographs

Ingredient for the curry — Get all your ingredients together before you start cooking. It's easier that way.

The ground spice blend. — Place the whole spice blend spices in a pan and toast over a medium heat until warm to the touch and fragrant. Then blend to a fine powder. Set aside.

Toasting the cashews — Melt half of the ghee in your pan over medium heat and add the cashews. Stir them around in the pan for about 3 minutes until golden brown. Transfer to a plate and set aside.

Infusing spices and curry leaves into ghee in the pan. — Add the remaining ghee and add the whole spices and curry leaves. Allow their flavours to infuse into the ghee for about a minute.

Stirring in the chopped onions to brown in the hot ghee. — Stir in the chopped onions and fry for about 5 minutes or until soft and translucent.

Adding the garlic and ginger paste with the ground spices to the pan. — Add the garlic and ginger paste and chillies and stir well to combine.

Adding ground spices to the curry. — Stir in the ground spices. I added extra chilli powder but you can add that to taste. Stir in the tomato paste.

Adding the grated coconut — Stir in the grated coconut and let it brown in the pan for a few minutes.

Stirring in the chicken and adding chicken stock. — Add the chicken and stir it around in the pan until the exterior is turning white. Then add just enough water or chicken stock to cover.

Adding the coconut milk — Add the coconut milk and bring it all to a simmer. Continue simmering until you are happy with the consistency of the sauce.

If you like this chicken coconut curry, you might like to try some of these equally delicious chicken recipes.

See more Indian Chicken Curry Recipes →

See more Chicken Karahi Recipes →

See more Chicken Curry Recipes →

See more Chicken Tikka Recipes →

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Have you tried this chicken coconut curry?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 6 - 8

Coconut Chicken Curry

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

FOR THE SPICE BLEND
1⁄2 tsp coriander seeds
1⁄2 tsp cumin seeds
1⁄2 star anise
Seeds from 2 green cardamom pods
1⁄4 tsp ajwain seeds
FOR THE CURRY
6 tablespoons ghee (use less if you like)
75g (1⁄2 cup) cashews
1 x 5cm (2in) cinnamon stick
5 black peppercorns
3 green cardamom pods
1 tsp cumin seeds
1 Indian bay leaf
20 curry leaves
2 red onions – 1⁄2 onion sliced thinly and the rest finely chopped
1 tbsp garlic and ginger paste
2–4 green finger chillies, finely chopped
1 tsp ground turmeric
2 tsp prepared spice blend or
garam masala, shop-bought or
homemade (see page 259) 1–2 tsp Kashmiri chilli powder
1 tbsp tomato purée (paste)
45g (2oz) fresh coconut, grated
4 skinned chicken breasts, cut diagonally against the grain into bite-sized pieces
400ml (13⁄4 cups) coconut milk Salt, to taste

Instructions

Place the spice blend ingredients in a pan over a medium-high heat and toast, stirring continuously for about 40 seconds or until warm to the touch and fragrant. Transfer to a pestle and mortar or spice grinder and grind to a fine powder. Set aside. You could just substitute 2 teaspoons of garam masala, but this toasted spice blend will be better.
In the same pan, melt half of the ghee and toss in the cashews. Fry them, stirring regularly over a medium-high heat until golden brown all over. This should only take about 3 minutes. Transfer the cashews to a plate and set aside.
Add the remaining ghee to the pan and stir in the cinnamon stick, peppercorns, cardamom pods, cumin seeds, Indian bay leaf and curry leaves and temper them in the hot ghee for about 30 seconds. Stir in the finely chopped onions and fry for 5 minutes or until soft and translucent.
Now add the garlic and ginger paste, green chillies, ground turmeric, the prepared spice blend or garam masala and chilli powder and fry to combine with the onions for about a minute. Stir in the tomato purée (paste) until it has combined with the other ingredients, and then add the grated coconut and continue frying and stirring for another minute.
Add the chicken pieces and stir them around in the pan until they are beginning to turn white, and then and add just enough water or chicken stock to cover. Bring to a simmer over a medium-high heat.
Add the coconut milk and cook for a further 7–10 minutes or until the chicken is cooked through. Continue simmering over a medium heat until you are happy with the sauce consistency.
Season with salt to taste. To serve, top with the roasted cashews and remaining sliced onion.

Barbecued Baked Beans

August 31, 2014 By Dan Toombs Leave a Comment

These barbecued baked beans are made with my special barbecue sauce. So good!

If you like barbecued baked beans, you are going to love this recipe. You don't actually have to cook them on your barbecue as it is the special sweet, savoury, spicy and sour barbecue sauce that makes them barbecued baked beans.

That said, you could cook them on your barbecue which will give the beans a delicious, smoky flavour.

About this recipe for barbecued baked beans

This is a recipe I have been playing with for decades. It was delicious way back when I started making it but it's even better now.

The trick is to get the barbecue sauce exactly as you like it. Once that is done, the rest is a breeze.

What are barbecued baked beans?

This is an American classic! Barbecued baked beans are a flavourful and hearty side dish made with baked beans that are enhanced with barbecue flavours. This dish is a popular addition to barbecue or outdoor picnic menus. The base of the dish is typically canned baked beans, to which a variety of ingredients are added to create a smoky, sweet, and savory flavour.

Liquid smoke is often added to give the beans a smoky flavour when not cooked outdoors over fire.

Can you work ahead?

No problem there! You can prepare these barbecued baked beans a few days ahead of serving. In fact, as they sit, covered in the fridge, the flavour will develop and they will be even better.

Do you have to make your own barbecue sauce and Cajun seasoning?

No but you will love it if you do. If you are limited for time or just don't want to make these key ingredients, purchase good quality commercial brands.

You will find my barbecue sauce recipe here and my Cajun seasoning recipe here.

How long can you keep the baked beans in the fridge?

These should keep for at least 4 days if not longer. Just cover them tightly and then heat up in a pan or your microwave when you are ready to serve.

Can you freeze this recipe?

Yes. These beans can be frozen for up to 3 months or even longer. Just let them defrost completely and then heat them up in a pan or in your microwave.

Step by step photographs

Ingredients for barbecued baked beans — Get all your ingredients together before starting. Before starting this recipe, you will first need to prepare the special barbecue sauce.

Frying the Italian sausages in a pan. — Remove the casings from the Italian sausages. Heat the oil in a pan over a medium-high heat and add the sausage meat.

Frying the sausages, onion and green pepper in the pan. — As you cook the meat, begin breaking it down with a spoon. Add the onion and green pepper and cook until the meat is crumbly and lightly caramelised.

Adding whiskey to the pan. — Pour in the whiskey and bring to a rolling simmer to cook out the alcohol.

Adding garlic and Cajun spice powder to the pan. — Stir in the garlic and add the Cajun spice powder. Stir well to combine.

Adding the remaining ingredients to the pot. — Now add the beans and barbecue sauce and bring it to a simmer. Simmer over a medium heat for about 10 minutes to let the flavours develop.

The finished barbecued baked beans. — You can add liquid smoke to taste or let the bean smoke on a barbecue if you like. Season with salt to taste.

Have you tried this barbecued baked beans recipe?

If you've tried this recipe, please leave a star rating in the recipe card below and a comment. I love receiving feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 10 - 12

Barbecued Baked Beans

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

2 tbsp olive oil or rapeseed (canola) oil
500g (17oz.) Italian sausages
1 onion, finely chopped
1 green bell pepper finely chopped
5 cloves garlic, minced
2 - 3 green finger chillies or other chillies (optional)
70ml (1/4 cup) whiskey (optional but good)
2 tbsp Cajun spice blend
5 x 415g (14 oz) tinned (canned) baked beans
500ml (2 cups) barbecue sauce
1 tbsp whole grain mustard
1 tbsp cider vinegar or to taste
2 tsp chili powder or to taste
Salt and pepper to taste

Instructions

Heat the oil over a medium-high heat in a saucepan. When hot, stir in the sausage meat and break it down in the pan. Add the chopped onion and green pepper and continue cooking until the meat has browned and is a bit caramelised and the onions and green peppers are soft.
Stir in the chopped garlic and chillies, if using and stir them in. Then pour in the whiskey and let it come to a simmer to cook out the alcohol. Stir in the cajun seasoning.
Add the beans and barbecue sauce and bring to a simmer. Continue simmering over a medium heat for about 10 minutes.
If you like, you could add liquid smoke for a smokier flavour or place the beans over indirect heat on your barbecue or smoker to give them a nice smoky flavour.
Season with salt and pepper to taste before serving.

Notes

If you don't have the time or will to prepare the barbecue sauce and/or cajun seasoning, just use a good quality commercial brand.

Duck Balti Jalfrezi

August 30, 2014 By Dan Toombs Leave a Comment

Like duck meat? You'll love this duck balti jalfrezi!

Jalfrezi curries are an excellent way to use up leftover meats. That said, I’ve had some pretty amazing jalfrezi baltis that were vegetarian. Although I have used duck here, you could use the meat of your choice or simply leave the meat out.

In the following recipe, I seared the duck first and then set it aside. The duck fat from the skin was used as the oil for frying though a neutral oil such as rapeseed (canola) could also be used.

What exactly is a duck balti jalfrezi?

jalfrezi means “quick dry stir fry" which is exactly what we’re going to do here.

It has been popular since the days of the Raj and prepared in many different ways. The British Indian restaurant (BIR) is my personal favourite.

A balti is only a balti if it is cooked in a sizzling hot balti pan like those found at The Birmingham Balti Bowl Company. You could make this duck balti jalfrezi in another styule pan but it just won't be the same.

There's just something about getting that sizzling duck balti jafrezi served to you in the same flaming hot pan it was cooked in!

How to serve a duck balti jalfrezi...

Although some restaurants do otherwise, a balti, any balti is best served with hot naans or rotis.

I have a few recipes for both on the blog so be sure to check them out. Here's my favourite naan recipe which is cooked on a hot karahi over fire. You might also like to try this simplified version.

The End product...

This duck jalfrezi balti is done just like they are at the best balti restaurants.

One thing you will need to make before starting is the essential base sauce. It's easy to make and is one of the ingredients that makes British curry house curries what they are. Smooth and delicious, the base simmers down and becomes thick.

Perfect for mopping up with naans or chapatis.

Step by step photographs...

Frying duck breast — Sear the duck in a hot balti pan until about 80% cooked through. Use the oil from the skin to cook the curry and discard the skin.

Frying vegetables — Fry the sliced onions, chillies and bell peppers until soft and about 50% cooked.

Adding base sauce and duck to balti — Stir in about half of the base curry sauce and bring to a simmer. Then add the duck pieces and quartered tomatoes.

Garnishing with red onion and coriander — If you like, you could add some freshly chopped red onion and coriander at the end of cooking.

If you like this duck balti jalfrezi, you might like to try some of these baltis too...

Chicken balti
Chicken balti from scratch
Keema balti
Hot as Hell Chicken Balti
Lamb rogan josh balti
Chicken Saag Balti

Yield: 2

Duck Balti Jalfrezi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons vegetable oil or duck fat
1 duck breast
1/2 onion, thinly sliced
1/4 red bell pepper
1/4 yellow bell pepper
2 green bird's eye chillies plus more if you like
2 tbsp garlic and ginger paste
4 tbsp tomato puree
1 tbsp mixed powder
1 tsp Kashmiri chilli powder
300ml (1 1/4 cups) base curry sauce
1 tomato, quartered
1/2 red onion, finely chopped to garnish
Finely chopped fresh coriander/cilantro to garnish
A pinch kasoori methi
Salt to taste

Instructions

Heat the oil in a large balti pan or frying pan over high heat.
When the oil is hot, sear the duck breasts on both sides. The center should still be pink.
Remove the skin and slice into bite sized pieces and set aside.
Top up the oil if necessary. There should be plenty from the duck skin
Fry until the onions, bell peppers and chillies until the onion is soft and translucent.
Now add the garlic and ginger pastes and fry for a further 30 seconds.
Add the ground spices followed by the tomato puree and about half the base sauce.
Bring this to a simmer and then add the duck and quartered tomatoes. Allow to simmer and scrape any of the sauce that caramelises to the side into the sauce.
Top up with more sauce and simmer in down until you are happy with the consistency.
To finish, season with salt to taste and a pinch of kasoori methi (dried fenugreek leaves). Garnish with finely chopped red onion and coriander to serve. I usually throw a few fresh chillies on there too.
Try it and adjust the ingredients. A nice twist of lime juice tastes amazing.

I hope you enjoy this duck balti jalfrezi recipe. If you do give it a try, please leave a comment. I'd love to hear from you.

How to Make a Balti Masala

July 20, 2014 By Dan Toombs 4 Comments

Balti Masala can be used in any curry house style curry.

The only reason I call this a 'balti masala' is because I learned to make a much smaller blend of spices like this the first time I made a balti curry.

It tastes great in balti style curries but it can be used in any recipe calling for curry powder.

Tandoori masala powder — Balti masala can be used in marinades and curries

About this balti masala...

Curry powders were introduced to the UK as a way of quickly and easily making curries at home. They are still used a lot in Indian restaurants and the best are homemade.

This balti masala is really just a curry powder and it is so versatile.

I use this same balti masala recipe in everything from balti curries to marinades. Mix a tablespoon or so into about 200ml of well hung yogurt and you have a quick and easy tandoori marinade that works well on seafood, vegetables and meat.

Using balti masala...

If you want to try making up your own curry recipe using this balti masala, simply fry some chopped onions and perhaps a chopped bell pepper and/or diced tomatos and then add your preferred meat, fish or vegetables. I usually use about 200g of meat per person.

Add one heaping tablespoon of balti masala paste per person and a little water or stock to cover and simmer until the meat, seafood or vegetables are cooked through.

A few years ago, my then twelve year old son brought a friend home from school and whipped up a chicken balti in just ten minutes using this balti masala. It's easy and tasty for even the most novice of cooks.

Makes about 200g ( Or enough for 20 single servings)

Yield: 20

How to Make a Balti Masala and Create Many Different Dishes Quickly and Easily

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

3 tablespoons coriander seeds
3 tablespoons white cumin seeds
1 six inch cinnamon stick broken into pieces
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon black mustard seeds
The seeds of six back cardamom pods
1 tablespoon fenugreek seeds
1 teaspoon onion seeds
10 cloves
1 tablespoon dried fenugreek leaves
1 tablespoon dried mint leaves
30 dried curry leaves
7 bay leaves
1 teaspoon citric acid
2 tablespoons turmeric
2 tablespoon ground garlic powder
2 tablespoons ground ginger powder
1 tablespoon ground red chilli powder
Vinegar and vegetable oil

Instructions

Place the seeds, cloves, cinnamon and peppercorns in a dry frying pan and dry fry over medium heat until warm to the touch and fragrant but not yet smoking.
Place these spices along with all the leaves in a spice grinder or pestle and mortar and grind to a fine powder.
Add the rest of the ground spices and mix well.
Store the powder in an air-tight container in a dark cupboard. for best results, use within three months
TO USE
to make a balti masala paste for use in balti curries
Mix one heaping tablespoon of balti masala powder with two tablespoons of vinegar and two tablespoons of vegetable oil to form a paste.
To be honest, I don't use measures when I do this at home. To cook a balti curry for four people, I take four heaping tablespoons of balti masala powered. Then I mix in a little vinegar and oil with the powder to make a paste.
Stir this into your curry at the end of cooking.

Balti masala is the secret ingredient every curry lover should have on hand!

Green Chilli Chicken Curry

July 19, 2014 By Dan Toombs 17 Comments

If you like your curries spicy, this green chilli chicken is for you.

This green chilli chicken curry is a recipe I brought back with me from Bangalore. It is often served rather dry with just little sauce as a starter but it is also a hugely popular curry. A little stock and coconut milk are added to the other ingredients to make a thick gravy. This has to be one of my favourite south Indian style curries.

About this recipe

When you look at the ingredients, you might think this green chilli chicken recipe could be a bit spicy. That's correct but it's really not blow your head of spicy. Together with the fresh coriander (cilantro) and mint leaves, green chilli chicken is exactly what spice fans love and the heat doesn't linger.

The deep green sauce is not only delicious but nice to look at. If you like a good curry house style Madras curry, you will be very happy with the heat you get in this green chilli chicken.

How do you cook green chilli chicken?

This is a one pan curry that you can literally cook in about 30 minutes. The preparation is easy too. All you need to do is blend the spice paste ingredients with a little water to make a smooth paste.

Then your infuse the whole spices in your pan in a little oil. Add the chopped onion and chillies before stirring in the garlic and ginger paste, ground spices and chopped tomatoes. Next you add the chicken and a little stock and simmer until cooked through.

To finish, pour in your prepared paste and stir to combine. Cook covered for a couple of minutes and then stir in the coconut milk. See... It could not be easier. This is one pot cooking at its very best.

Can you work ahead?

Yes! The green chilli, coriander (cilantro) and mint spice paste can be prepared a couple of days ahead of cooking. You can also slice your chicken and prepare all the other ingredients.

Step by Step Photos

Get you ingredients together before starting. There are a lot of them! Blend the spice paste ingredients until you have a smooth paste. Set aside. Heat the ghee and infuse the whole spices in it. Stir in the chopped onions and chillies. Fry until the onions are turning brown. About 7 minutes. When the onions have turned a light brown, stir in the garlic and ginger paste and fry for about 30 seconds. Stir in the tomatoes and ground spices to finish off your base masala. Stir in the chicken and brown it for a couple of minutes. Then add the chicken stock or water. Simmer until the chicken is just cooked through and then pour in your prepared spice paste. Stir it in and then cook for a further 10 minutes. Stir in the coconut milk and garam masala. Simmer for a further 5 minutes to thicken some. Season with salt to taste. Serve! You are going to love this one!

Do You Love Indian Chicken Recipes?

Why not turn your dish into a feast by serving it alongside another chicken curry or Indian Chicken recipe. Here are a few you might like to try.

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4 - 6

Coriander and Coconut Chicken Curry

This green chilli chicken is a hugely popular, spicy chicken curry from southern India. It can be made in on pan in about 30 minutes.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

FOR THE CHILLI PASTE
12 green bird’s eye chillies, whole
2 garlic cloves, peeled but left whole
1 medium red onion, roughly chopped
1 large bunch coriander (cilantro), roughly chopped
1 small bunch mint leaves, roughly chopped
Juice of one lime
70ml ¼ cup (approx.) water or enough to assist blending
FOR THE CURRY
70ml (1/4 cup) rapeseed (canola) oil
1 x 5cm (2 inch) cinnamon stick
3 green cardamom pods, lightly crushed
2 black cardamom pods, lightly crushed
2 medium red onions, very finely chopped
10 green finger chillies, finely chopped (more or less to taste)
2 tbsp garlic and ginger paste
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
2 medium tomatoes, finely diced
1 kg (2 lbs) chicken thighs, cut into bite sized pieces
125ml (1/2 cup) water or chicken stock
125ml (1/2 cup) thick coconut milk
½ tsp garam masala
Salt and freshly ground black pepper to taste

Instructions

Place all of the paste ingredients in a food processor or blender and blend to a smooth paste. You can add a little water to assist blending. Set aside.
Heat the oil in a saucepan or wok over a medium-high heat and then add the whole spices. Fry to infuse these flavours into the oil for about a minute and then pour in the finely chopped onion and chopped chillies. Stir well to coat with the oil and fry for about 7 minutes or until the onion is soft, translucent and just beginning to brown.
Stir in the garlic and ginger paste and fry for a further 30 seconds. Then stir in the ground turmeric, ground coriander and cumin.
Add the chopped tomatoes and stir them in so that everything is well combined.
Now add the chicken and stir it into the sauce for a few minutes, until it is beginning to turn white on the exterior. Add 125ml (1/2 cup) water or chicken stock and bring to a simmer. Cover the pan and cook over a medium heat for about 10 minutes, lifting the lid a couple of times to stir.
Add the prepared spice past and stir it right into the chicken. Cover the pan and continue simmering for about 5 minutes. Then lift the lid and add the coconut milk.
Taste the curry and season with salt and pepper to taste. Sprinkle in the garam masala and stir that into the sauce too. Serve hot over rice or with naans.

Tandoori Wagyu Beef Kebabs

July 14, 2014 By Dan Toombs 2 Comments

Wagyu Beef Kebabs on the Thüros Kebab Grill — Great for cooking over the flames.

It would be difficult to find beef better that Wagyu. I'm sure it exists but it's currently my personal favourite. The other day I was sent a few Wagyu beef steaks from Alternative Meats and couldn't wait to get stuck in!

This is a simple recipe. I didn't want a heavy marinade that would have competed with the natural flavour of the Wagyu beef. Instead, I chose an old favourite.

The simple marinade could of course be used with any good quality beef. Wagyu beef isn't cheap so just use any quality sirloin or rump steak if you like. If you want a real treat, however, go for the Wagyu.

The nicely marbled meat is so tender and tastes great grilled over open flames. Crispy and charred on the outside and rare and tender on the interior. It's food heaven.

This is a recipe that really needs to be cooked on the barbecue or in the tandoor oven for best results. I've tried pan frying and roasting it in the oven but for me, it's all about barbecue! End of.

Wagyu beef kebabs on the Thuros kebab grill — So quick and easy to make

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Yield: 4

Tandoori Wagyu Beef Kebabs

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

800g Wagyu Sirloin or rump steaks cut into bite sized pieces
Juice of 3 limes
1 tablespoon cumin powder
1 teaspoon chilli powder
1 tablespoon garlic paste
Freshly cracked white and black peppercorns to taste.
Salt to taste
Limes and chilli sauce to serve.

Instructions

Mix the marinade ingredients in a large bowl and dump the beef cubes in.
Allow to marinate for about eight hours.
When ready to cook, heat your coals in the barbecue until they are white hot. I usually cook when my hand becomes very hot when held at the level the meat will be cooked for about two seconds.
The meat can be cooked on a grill but I prefer to skewer them as photographed.
Grill until the meat is nicely charred on the exterior and the inside is cooked to your preferred doneness. I like it rare or 50c. Medium rare is 56c.
Serve with lime wedges and your favourite chilli sauce.

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Kashmiri Mutton Rogan Josh

July 1, 2014 By Dan Toombs 4 Comments

This Kashmiri rogan josh recipe is from my cookbook 'The Curry Guy Bible'.

I've tried so many Kashmiri rogan josh recipes over the years. I love rogan josh so I'm always trying to perfect my recipe. Usually the recipes in cookbooks are pretty much the same, give or take an ingredient or two.

This recipe is different. Yes, you still get that classic flavour you're expecting in an authentic Kashmiri rogan josh but this recipe takes it all up a level.

I first tried it when I visited the new Annayu at the Radisson Blu Edwardian Hotel Heathrow. I was treated to some amazing curries that day that were all prepared by head chef at the time Madhup Sinha. His Kashmiri rogan josh was out of this world!

About this recipe...

After such a delicious meal, I was determined to talk Madhup into sending me a few of his recipes. I'm so glad he did. You are going to love this one.

Madhup doesn't use garlic or onion in his rogan josh. He also uses powdered ginger instead of ginger paste which gives it a flavour all its own. I was surprised to hear this as I am a big garlic fan but it really wasn't missed.

Many chefs in India don't use garlic or onion for religious reasons. Asafoetida is substituted and does the job really well.

Be sure to give this one a try. You'll be glad you did. I'd love to hear if you agree with me that it's the best rogan josh around.

Unusual Ingredient, ratton jot...

Madhup also suggests using Ratton Jot which is an organic herb from Indian. It's used as a colouring agent that helps give the curry a deep red colour.

Ratton Jot is also called Alkanet Root here in the UK. It is not necessary to use this but it does help give the curry a nice red glow.

You can find it online here. If you can't or can't be bothered to get it, just add a little more paprika for a deep red colour.

Which cut of meat should you use?

I recommend mutton or lamb shoulder or leg meat. Shoulder meat has an amazing flavour but it takes longer than leg meat to become tender. The extra stewing time required really adds to the flavour.

You can also use beef stewing steak in this recipe which is often the meat of choice in Pakistan for this Kashmiri rogan josh.

Can you work ahead?

Yes and I recommend doing so. Although you could marinate the meat for as little as 30 minutes, I hope you take the time to marinate it overnight or even for 48 hours. The longer marinating time will benefit the flavour of the finished Kashmiri rogan josh.

How long can you keep leftovers in the fridge?

You can easily store this Kashmiri rogan josh in the fridge for at least 3 days, covered tightly. To heat it up, just place it all in a pan and heat it over a medium-high heat. You can also heat it in your microwave.

Can you freeze this curry?

The yoghurt in the sauce does not freeze well. This one is best to eat fresh but if you do want to freeze it, it will still be good.

I have tested this. The sauce changes a bit in consistency but it is still good. If freezing, be sure to freeze in portion sizes that are convenient for you.

What if you want fresh garlic, ginger and onions?

This is a traditional Kashmiri rogan josh but many people have added onions, garlic and ginger to their rogan josh curries. You won't be the first.

I recommend trying the recipe just as it is. If you think it's lacking, (it's not!) Then go ahead and fry some chopped onions after you add the whole spices. Then stir in some garlic and ginger paste and carry on with the recipe.

Step by step photographs...

Ingredients for rogan josh — It's always best to get all of your ingredients together before starting.

Toasting spices — Start by toasting the whole spices for the spice blend.

Pounding spices — Once fragrant and warm to the touch, allow to cool and then pound into a powder.

Making marinade — Add the ground spices for the marinade to the whisked yogurt and mix well.

Marinade for rogan josh — Once mixed, add the meat and marinate for a few hours or overnight. The longer the better.

Adding spices to pan — When ready to cook, heat the oil. Infuse the whole spices in the oil and add ground spices, including rottan jot if using.

Adding meat — Add the meat with the marinade that sticks to it and a little water to cover.

Rogan josh. — Cook the sauce down until you are happy with the constancy. When serving over rice I like more liquid than when serving over naans or chapattis.

My Tips:

Freshness is Key: Use spices that are as fresh as possible.Even when using ground spices.They should not only look fresh but also smell fresh.
Try Mutton: I use Mutton ,it has more flavor,and make sure the marbling in the meat is good which makes it tender when cooked.
Marinate! : For best results marinate the meat overnight and keep it refrigerated. Keep the marinated meat at room temperature for sometime before adding into the hot Oil. This will not reduce the temperature of the Oil too much when you add the meat.

In case you haven't noticed, my blog is growing and now includes many more cuisines.

The Korean and Chinese recipe sections of my blog is being added to regularly. Why not try some of these?

Korean Recipes

Braised Beef Stew
Korean Ramen
Korean Pork Chops
Baked Salmon Korean Style
Korean Pancakes
Kimchi Jjigae
Easy Bibimbap Recipe
Beef Bolgogi
Korean Fried Chicken

Chinese Recipe

Bang Bang Chicken
Beef in Black Bean Sauce
Black Bean Noodles
Sesame Chicken
General Tso's Chicken
Crispy Chili Oil Noodles
Soy Sauce Chicken
Bam Bam Chicken
Chinese Chicken Curry
Cashew Chicken
Pork Potstickers
Shrimp and Broccoli

Have you tried this Kashmiri Rogan Josh recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4 - 6

Kashmiri Rogan Josh

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

1kg (2lb 3oz) diced mutton or lamb on the bone
FOR THE MARINADE
5cm (2in) piece of cinnamon stick Seeds from 6 green cardamom pods 10 black peppercorns
1 tbsp fennel seeds
500g (2 cups) plain yoghurt 1⁄2 tsp Kashmiri chilli powder
SAUCE INGREDIENTS
200ml (generous 3⁄4 cup) rapeseed (canola) oil*
1 tsp rattanjot (optional)
2.5cm (1in) piece of cinnamon stick
3 whole black cardamom pods, lightly smashed
4 whole green cardamom pods, lightly smashed
5 cloves
5 dried Indian bay leaves (cassia leaves)
1⁄2 tsp asafoetida**
1 tsp ground ginger
11⁄2–2 tbsp sweet paprika
200g (7oz) tomato purée
Salt, to taste

Instructions

Toast the cinnamon, cardamom seeds, peppercorns and fennel seeds in a dry frying pan over a medium heat. When the spices become fragrant (after about 2 minutes) and warm to the touch but not yet smoking, transfer them to a plate to cool slightly. Grind them into a fine powder using a spice grinder or pestle and mortar.
Whisk the yoghurt until it is creamy smooth, then whisk in the ground spices along with the Kashmiri chilli powder.
Place the meat in a large mixing bowl and rub the marinade into it with your hands. Cover and marinate for at least 2 hours or overnight – the longer the better.
When ready to cook, heat the oil in a large saucepan or wok over a medium heat. When visibly hot but not smoking, stir in the rattanjot (if using), the cinnamon, cardamom pods, cloves, bay leaves and asafoetida and let these spices infuse into the oil for about 45 seconds.
Stir in the ground ginger and paprika followed by the meat. Give it all a good stir to combine and coat the meat with the oil.
Now add 250ml (1 cup) of water and cover the pan with a lid. Simmer over a medium heat for 45 minutes until the meat is nice and tender.
Stir in the tomato purée and cook for a further 15 minutes, or until the texture of the meat is to your liking and the oil separates from the sauce. Season with salt and serve with naans or chapattis.

Notes

Using lots of oil is the traditional way of cooking this curry. If you would rather go for a much healthier option, use about 2 tablespoons of oil and add just enough water to cover and simmer the meat. There are plenty of curries on my blog that use less oil though, so I recommend giving this one a go just as it’s written so that you can experience it the way it’s meant to be.

Chocolate and Chilli Ice Cream

June 18, 2014 By Dan Toombs 6 Comments

Chilli chocolate ice cream — So good. If you're a spice fan, you've got to try this chilli chocolate ice cream recipe!

If you're a spice fan, you're going to love this one.

I've been writing my blog now for about four years and have done very little in the way of ice creams and desserts. It's hard enough to get home after work and prepare dinner.

Although I love to experiment in the kitchen, time has always been a bit of an issue.

You could make this chilli chocolate ice cream in a standard ice cream maker. With most kitchen ice cream makers you'd need to freeze the ice cream container for 24 hours and then make it.

The problem with this is you need to do some forward planning and you're only going to get one batch.

So when Buffalo sent me their new ice cream maker that freezes itself and makes homemade ice cream in less than an hour, I jumped at the chance to give it a go.

In fact, my kids couldn't wait to get it out of the box.

We've now made so many different family recipes. We've even made up to four different ice creams in a day and then served them at a barbecue that evening. With the Buffalo Ice Cream Maker it's easy. If you don't have one, however, I hope you give this recipe a go anyway. It's a great way to end a tandoori feast.

If you would like to order a Buffalo Ice Cream Maker for yourself, just click here.

If you do, I do earn a small commission which helps keep my blog going. 🙂

Homemade Coconut ice cream (coming soon!)

Yield: 4

Chocolate and Chilli Ice Cream

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

375ml double cream
375ml full fat milk
150g best quality sweetened dark chocolate
6 teaspoons sugar (more or less to taste)
1 teaspoon red chilli powder
1 tablespoon whiskey
3 egg yolks
Crushed roasted hazel nuts and/or marshmallows (optional)

Instructions

Pour the cream,milk and 3 teaspoons of the sugar into a medium sized sauce pan.
Bring to a simmer over medium heat and then reduce the heat slightly.
Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
Break up the chocolate into small pieces and add it to the saucepan.
Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
Allow to cool for a few minutes.
Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.

If you like this dessert idea, you might like to try my rhubarb fool recipe. It's a bit spicy too.

Butter Chicken over Fire

June 6, 2014 By Dan Toombs 58 Comments

I love a good butter chicken and this version is my current favourite.

I originally featured a butter chicken recipe on this page back in 2014. It wasn't until visiting the page recently that I realised how much it needed updating!

So here I have for you my updated butter chicken recipe.

This is a recipe I learned while travelling in India and it will feature in my next cookbook 'The Curry Guy BBQ'. That is scheduled to be published in April 2022.

As you've found it here though, you can try my favourite butter chicken recipe now!

Butter chicken ready to serve. — Truly the best butter chicken I have ever tried!

Why I cook this butter chicken on the barbecue?

You could of course cook this famous curry indoors but for me it's all about that deliciously marinated and grilled chicken.

I like to cook butter chicken outside because I can grill the chicken at about the same time I cook the sauce. It just makes a lot of sense really.

Butter chicken is made with tandoori chicken on the bone and the leftover marinade becomes part of the sauce. This version is about as authentic as they come.

What is so different about this butter chicken?

I my cookbooks 'The Curry Guy' and 'The Curry Guy Bible' I featured a more commonly seen version of butter chicken.

This version goes back to the original, with the chicken marinated in mustard oil and a good amount of chaat masala.

If you haven't tried butter chicken with these two key ingredients, it's time to change that.

We're talking curry heaven here!

What do you serve butter chicken with?

If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.
If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.

You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.

Want to start your butter chicken meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Which cooking products?

You can use whatever you have. I use a Kadai Fire bowl with a tripod stand and karahi.

I always use top quality, restaurant grade charcoal from Big K Products. In this case I used briquettes but I also highly recommend their lump wood charcoal for this style of cooking.

I think of the fuel I use to cook as one of the ingredients. A good quality charcoal will enhance the flavour. Never use low quality charcoal that has been treated with lighting chemicals.

Yes, it makes it faster to light up your barbecue at times but your food won't be nearly as good. Another tip is to use

Make this recipe your own...

You will see in the ingredients that I recommend either Kashmiri chilli powder or paprika.

This is a personal thing. I prefer a spicier curry so I use Kashmiri chilli powder in my butter chicken. You could make it less spicy with paprika or a combination of the two.

Some people prefer not to use mustard oil. I have given instructions how to use it but if you would prefer, you could substitute ghee.

Butter chicken is usually cooked with chicken on the bone for better flavour. This time around I was cooking for a few that liked their chicken off the bone so I prepare a bit of both.

Step by step preparation photos...

Marinating chicken — First marinade. Rub the ingredients into the chicken and set aside while you make the second marinade.

Chicken marinating — Whisk the remaining marinade ingredients together and rub this into the chicken. Allow to marinate for an hour or overnight for best results.

Skewered chicken tikka — I recommend scraping as much of the marinade off as possible before grilling. The reserve marinade it great in the sauce.

Chicken skewers over the fire — It is best to weave the chicken onto the skewer rather than pushing the skewer straight through. Cook over direct heat until cooked through.

This is also a great way to make chicken tikka. No butter chicken sauce required!

The marinade for the chicken is one of my all time favourites.

So if you just want to serve some tandoori chicken on its own or wrap it into a naan or chapati, go for it.

If you like this butter chicken, you might like to try some of these Indian curry favourites too...

See more Indian Chicken Curry Recipes →

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 6

Butter Chicken Made Easy

Butter chicken is probably the most famous Indian recipe in the world. This is how to make it just like they do at the best restaurants.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 x 2k (4 lb.) chicken, skinned, cut into small pieces and scored
FOR THE TANDOORI CHICKEN
Juice of one large lemon
2 level tsp salt
2 tbsp garlic and ginger paste
70g (1/4 cup) mustard oil, heated to smoking point and then cooled to room temperature
¾ cup plain Greek Yogurt, whisked until smooth
1 ½ Tbsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 generous tsp chaat masala
FOR THE SAUCE
2 tbsp rapeseed (canola) oil
100g butter
2 large red onions, blended with a little water until smooth
800g tinned chopped tomatoes, blended until smooth
20 raw cashews, blended with the tomatoes
2 tbsp garlic and ginger paste
The retained marinade from the chicken
2 tsp Kashmiri chilli powder or paprika
1 tsp ground cumin
1 tsp ground coriander
¾ cup double cream, whisked
1 tbsp kasoori methi
Salt to taste
½ tsp garam masala

Instructions

Place the chicken in a large mixing bowl and add the lemon
juice, salt and garlic and ginger paste. Set aside while you prepare the
remaining marinade. Whisk the mustard oil, yoghurt and ground spices together until smooth. The yoghurt might look like it has curdled a bit but it will all be fine in the end.
Pour over the chicken. Mix well with one hand to ensure the
chicken is nicely coated and allow to marinate for one hour or overnight. The longer the better.
When ready to cook, prepare your barbecue for direct heat cooking and rub as much marinade off the chicken as you can, retaining the marinade for the sauce.
Skewer the chicken onto metal skewers. You could also cook the chicken on a lightly greased cooking grate. When your coals are white hot and it is uncomfortably hot to hold your hand at cooking level for more than two seconds, you’re ready to get cooking.
Place your chicken skewers over the fire and cook
until nicely charred on the underside. This should take about five minutes. Rotate the skewers to cook the other side, again for about 5 minutes.
If serving the chicken without the sauce, you should baste it with melted ghee and continue cooking until cooked through. Transfer to a plate to serve or rest while you make the butter sauce.
Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly.
With the onions fried, stir in the garlic and ginger paste along with the chilli powder or paprika, cumin and ground coriander and fry for a further 30 seconds.
Add the blended tomatoes and cashews and stir well to combine and then add the cooked chicken and reserved marinade and remaining butter. Bring to a simmer and stir in the cream. To finish add the kasoori methi by rubbing it between your fingers. Season with salt to taste and sprinkle with the garam masala.

The Original Vindaloo - Pork Vinho d'alhos

June 4, 2014 By Dan Toombs 10 Comments

This is one of my all time favourite recipes. My family love it too. We must make this at least once every month.

Pork shoulder vinha d'alhos is a popular Portuguese dish. There is so much flavour here as the meat is marinated/pickled in vinegar and wine for up to three days. Then the marinade is used in the sauce. Not many people know this but it is the original vindaloo!

A bit of history is needed...

So why a Portuguese recipe on a curry blog? Well, Pork shoulder vinha d'alhos was enjoyed by the Portuguese when they colonised Goa and still is to this day. This recipe was then adapted by the Indian population of Goa to become pork vindaloo.

Vinha d'alhos translates as vinegar and garlic and we used plenty of that here.

The Portuguese brought chillies from the New World - the Americas - with them to Goa on their search for spices. The Goan population love them. If fact, they loved them more than the Portuguese and started making this dish with a lot more chillies and other spices that were indigenous to Goa .

That is why we think of a vindaloo as spicy. It is, but it's not what vinha d'alhos was or is. The word vindaloo was a mispronounciation of the Portuguese name of the dish. The Goans couldn't say it and the name stuck.

If you would like to try my Goan vindaloo recipe, here it is.

Who is this original vindaloo recipe for?

Anyone who loves a good pork stew! No, it's not spicy like a vindaloo but I'm sure you could fix that if you must. Just add more chillies. But I hope you enjoy trying the original.

If you have family or friends who don't like spicy food but love a good flavoured stew, this one is for them.

Yield: 6 - 8

The Original Vindaloo - Pork Vinho d'alhos

Ingredients

2 kilos pork shoulder - cut into bite sized cubes
500ml (2 cups) white wine vinegar
500ml dry white wine - perhaps more. I usually go through about two bottles when cooking this recipe as I do get thirsty when cooking for a long time.
10 cloves garlic - peeled and smashed
1 tablespoon ground cumin
½ teaspoon ground cinnamon
2 bay leaves
1 tablespoon smoked paprika - plus more to taste at the end of cooking
1 tablespoon butter
12 anchovies
Salt and pepper to taste

Instructions

First marinate the pork.
Place 250ml of the vinegar, garlic, cumin, cinnamon, bay leaves and smoked paprika in a blender and blend until smooth.
Pour this over the pork and rub it into the meat with your hands.
Cover and place in the fridge to marinate over night or up to three days. The longer the better.
When ready to cook, remove the pork from the marinade, retaining any leftover marinade. This will become part of the sauce.
Now you could make it easy on yourself and just cook the pork in a pot. I prefer to skewer it onto kebab skewers and grill it on a charcoal fire until just cooked through and lightly charred on the exterior.
Heat a large saucepan over medium heat and melt the butter.
Add the anchovies to the melted butter and fry, breaking the anchovies up as you do until they become a thick gooey paste.
Add the raw or barbecued pork to this and pour in the remaining marinade.
Add just enough water or wine to cover.
Simmer the meat for about two and a half hours until you can cut into it easily with a fork. You may need to add more water and/or wine as you do this but not too much. The sauce should be quite thick when finished.
Just before serving, pour in the remaining vinegar and add salt and pepper to taste. You may also like to add just a bit more paprika too.
Serve over white rice or crusty French bread

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I hope you enjoy this original vindaloo recipe. If you do try it, please don't be a stranger. Leave a comment. I would love to hear from you.

Salmon Bites with Soy Sauce, Ginger and Garlic

May 17, 2014 By Dan Toombs 5 Comments

This Indo/Chinese salmon bites recipe makes a delicious and easy meal.

You are going to love this easy salmon bites recipe. I tried this in Goa at a small barbecue food stall on the beach a few years back. The salmon bites (tikka) were cooked on skewers just as this recipe. Cooking the salmon bites on skewers is the perfect way to cook it, quickly and easily to perfection.

Salmon tikka with soy sauce, garlic and ginger on skewers, ready to serve.

About this recipe.

This is an example of the Indo-Chinese dishes that are so popular in many parts of India. Try it and you'll immediately know why. As I mentioned above, I tried this first in Goa and have to say it wasn't a fish dish I was expecting to find there.

My wife an I were on some beach, no idea anymore which but it was in Southern Goa. The chef had a hot tandoor burning and a barrel of marinade. Inside the barrel was a selection of different fish pieces that had been caught locally.

As the fish served that day are not available in the UK, I decided to do the same with salmon and it was amazing.

You really could use any white, meaty fish for this salmon bites recipe but salmon is my preference because it's so easy to source where I live.

Do you have to cook the salmon tikka over fire?

No but if you do you will love the smoky char that you get on the fish. Try this recipe on your barbecue or in a tandoor oven. There are other options such as air frying and oven roasting too.

The marinade it sweet, savour, sour and garlicky. It caramelises over the heat and it's a flavour that is not to be missed!

You could also cook the salmon as salmon tikka or as salmon steaks in your oven or air fryer. Pre-heat your oven or air fryer to 200°C/400°F and roast for about 10 minutes or until cooked to your liking.

I like my salmon a bit pink in the centre so I remove it after about 8 minutes. Just watch it carefully and remove when you are happy with the doneness.

What do you look for when purchasing salmon?

When purchasing salmon whole or as fillets, there are several factors to consider to ensure you get fresh, high-quality fish. By paying attention to these aspects, you can select the best salmon steaks for this salmon tikka and ensure a delicious meal.Here’s a guide to help you make the best choice:

Freshness

Colour: Fresh salmon should have a vibrant, rich colour. The colour can range from deep red to pale pink, depending on the type of salmon, but it should look fresh and not dull.
Smell: The fish should have a mild, ocean-like smell. A strong, fishy odor is a sign that the salmon is not fresh.
Texture: The flesh should be firm and moist, not dry or slimy. When you press it gently with your finger, it should spring back.

Appearance

Clear Eyes: If you're buying whole fish, the eyes should be clear and bright, not cloudy or sunken.
Moisture: There should be no signs of drying or browning around the edges.
Fat Lines: Visible fat lines (the white stripes) are a good sign, indicating the salmon is likely to be flavoirful and tender.

Type of Salmon

Wild-Caught vs. Farmed: Wild-caught salmon tends to have a stronger flavor and a firmer texture, while farmed salmon is usually milder and more fatty. Each has its pros and cons, depending on your preferences and ethical considerations.
Species: Different species (e.g., King, Sockeye, Coho, Atlantic) have varying flavors, textures, and fat content. Sockeye is known for its rich flavor and deep red color, while King (Chinook) is prized for its high fat content and tenderness.4.
Sustainability: Look for labels or certifications indicating sustainable fishing practices, such as those from the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC). This ensures that the salmon is sourced responsibly.

Packaging and Storage

Packaging: If buying pre-packaged salmon, ensure the packaging is intact and not leaking. The fish should be properly refrigerated.
Ice: When purchasing from a fish counter, the salmon should be displayed on a bed of ice, kept cold but not frozen.

Cut and Thickness

Uniform thickness is ideal for even cooking. Check that the steaks are evenly cut and that the flesh looks well-marbled with fat, which adds flavor and moisture.

Bones

Some salmon steaks may contain bones, while others are deboned. If you prefer one over the other, check with your fishmonger or look at the packaging.

Price and Origin

Higher quality and rarer types of salmon will generally be more expensive. Consider the source and whether you're paying for quality or a specific type of salmon.

How long can you store leftovers in the fridge?

Seafood is best when it is fresh! If you tightly wrap your salmon tikka and place it in the fridge, you should be able to store it for up to three days.

Remember that freshness is best though. I recommend only cooking as much as you are going to eat when you cook it.

Can you freeze the salmon bites?

You can freeze the cooked salmon tikka for up to three months in an air-tight container. Be sure to label the container with what is inside and date it.

I find that cooked and frozen salmon is never nearly as good as when you cook it fresh and consume on the same day. When I freeze fish, I usually add it to a curry.

The ingredients for the recipe laid out on a countertop ready to start cooking. — Get all of your ingredients ready before you start. It's easier that way.

The marinade ingredients in a bowl ready to whisk and marinate the salmon. — Pour all of the marinade ingredients in a bowl and whisk to combine.

The salmon in the marinade. — Add the salmon to the marinade and let it marinate for about 20 to 30 minutes.

The salmon skewered and ready to cook. — Skewer the salmon pieces. The salmon can be cooked this way in a tandoor or over hot coals on a barbecue.

Placing the salmon skewers in a hot tandoor oven. — If using a tandoor, get it good and hot and then add the salmon skewers. Lay the skewers over hot coals for barbecue cooking.

The salmon tikka cooking in a tandoor oven. — As the salmon cooks, it will begin to char on the exterior. This will show that it's about ready to serve.

Basting the salmon with the marinade as it cooking. — Be sure to baste the salmon a couple of times with the marinade during cooking.

The skewered and cooked salmon tikka on a work surface. — Transfer the cooked salmon tikka to a board and remove from the skewers.

The salmon tikka on a serving plate next to soy sauce and chilli sauce for dipping. — Enjoy as a starter or main with a dipping sauce or two. A soy sauce and chilli sauce mix is delicious with it.

Dipping a piece of the salmon tikka in soy sauce. — Enjoy!

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
Asian Honey Glazed Baked Salmon
Sri Lankan Black Chicken Curry
Peruvian Chicken - Pollo a la Brasa
Korean Braised Beef Stew
Dal Makhani - An Indian restaurant favourite!
Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this salmon bites recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Looking for more salmon recipes? Try these popular options.

Yield: 4

Salmon Bites with Soy Sauce, Ginger and Garlic

Indulge in the deliciousness of salmon tikka. Grilled to perfection with a sweet and garlicky marinade, this dish is sure to satisfy your taste buds.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

800g thick cut salmon fillet - skinned and cut into bite sized cubes
FOR THE MARINADE
1 tablespoon lime zest
Juice of two limes
3 tbsp finely cut fresh coriander
2 tbsp garlic and ginger paste](https://greatcurryrecipes.net/2014/01/03/garlic-ginger-paste/)
1 tbsp green finger chilli, finely chopped
1 tsp freshly ground pepper
5 tbsp light soy sauce
3 tbsp dark soft brown sugar
4 tbsp water
4 tbsp Rapeseed (canola) oil

Instructions

Pour all of the marinade ingredients into a large bowl and whisk together.
Add the salmon pieces (tikka) into the marinade and let it soak up the juices for 20 minutes or up to two hours.
When ready to cook, fire up your barbecue and skewer your salmon tikka. Retain the marinade for basting. For a quick, hot cook like this I recommend using a good quality lump wood charcoal that has not been treated with any lighter few.
Your fire is ready when it is too hot to hold your hand two inches above cooking height for longer than two seconds. If using lumpwood, you do not need to wait for the charcoal to turn white.
It should only take about 5 to 8 minutes for the salmon pieces to cook but it could take a little longer depending on the heat of your charcoal and the sized of the salmon chunks. Be sure to turn the skewers regularly for a more even cook.
When the salmon tikka are almost cooked to your liking, baste them liberally with the reserved marinade.
Serve hot. These salmon tikka taste so good you can simply serve them with a green salad and nothing else.

Soola Chicken Tikka Kebabs

May 16, 2014 By Dan Toombs 6 Comments

Mildly spiced and delicious! Try these soola chicken tikka kebabs today.

I have used chicken tikka for this recipe but the soola marinade is amazing on pretty much everything. Red meat, vegetables, paneer... Go for it. You'll love it.

About these soola chicken tikka kebabs...

Most chicken tikka recipes include fresh and/or powdered chillies. That isn't the case with this soola kebab recipe.

I believe the recipe dates back before chillies were introduced to India by the Portuguese. the soola chicken tikka sill have a good spicy kick though.

Before chillies made their way to the Indian subcontinent, the spicy flavours were accomplished with a good dose of black peppercorns and/or long black peppers.

This recipe has a lot of black pepper in it. You will feel that spicy punch but it goes away quickly unlike most chillies.

Marinating the meat...

As with most chicken tikka recipes, these soola kebabs will benefit from 24 to 48 hours in the marinade. Red meat could be marinated up to 72 hours. Fish only needs about 20 minutes.

If you are in a rush, you could get away with marinating the chicken for about a half hour while you barbecue comes up to heat.

Soola chicken tikka on skewers over the hot coals — These chicken tikka can be cooked over direct heat on any barbecue.

How to cook soola chicken tikka...

These incredible chicken tikka kebabs can be cooked on any barbecue, large or small. Just skewer them up and cook over a flaming hot direct heat fire.

If you have a home tandoor oven, you might like to cook them in there. I use mine to cook tandoori chicken tikka all the time. You need to get it really hot before starting though.

It should be too hot to put your hand in it! I did a video recently on how to get that tandoor up and going here.

What is direct heat cooking?

Direct heat cooking is the simplest way to cook on your barbecue.

Just heat up a sufficient amount of charcoal and let it burn. When it is unbearably hot to hold your hand 5cm (2 inches) above cooking height for more than two seconds, you're ready to get cooking!

Soola chicken tikka cooking in the tandoor oven — Tandoori ovens are great for cooking chicken tikka at home. Mine is a BabaClay and I highly recommend it.

A similar recipe to this soola chicken tikka is featured on page 97 of my cookbook 'The Curry Guy Bible'.

Step by step photos...

Ingredients for soola chicken tikka — Get your ingredients together before starting. See that bowl of coriander? I used that x 4. So a lot.

Spices for soola marinade — Roast the whole spices over medium heat until fragrant and warm to the touch but not yet smoking.

Ground spices — Allow to cool some and then grind to a fine powder.

Ghee and oil in a pan — Heat the oil and ghee over medium high heat.

Frying onions and garlic — Add the onion and fry until soft and translucent. Then stir in the garlic and fry for a further 30 seconds. Set aside to cool.

Chicken in first marinade — Meanwhile mix the chicken with the lemon juice, chaat masala, garlic and ginger paste and salt and pepper. Set aside.

Blending soola paste — Once the onion and garlic mixture has cooled some, blend with ground spices, lots of coriander and a drop of water.

Soola paste — Stir in the yoghurt. Your marinade should be a deep green and smooth.

skewered soola chicken tikka — Skewer up the chicken!

More Chicken Tikka Recipes

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4 - 6

Soola Chicken Tikka Kebabs

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

1 tbsp cloves
Seeds from 6 black cardamom pods
2 tbsp black peppercorns
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp ghee
2 tbsp mustard oil
1 large onion, finely chopped
8 cloves garlic
2 large bunches of fresh coriander (cilantro)
100g (1/2 cup) natural plain yogurt
700g (1 1/2 lbs) chicken thighs or breasts cut into bite sized tikka
Juice of 2 limes
1 tsp chaat masala
Salt and freshly ground pepper to taste

Instructions

Heat a frying pan over medium heat. Throw in the clove, cardamom seeds, peppercorns, and the fennel, cumin and coriander seeds and move them around in the pan so they roast evenly. When they become warm and fragrant, tip onto a plate, allow to cool, then grind them into a powder using a spice grinder or pestle and mortar.
Heat the ghee and mustard oil together in the frying pan. Add the onion and fry until translucent and soft but not browned. Add the garlic and fry for a further minute, then remove from the heat and allow to cool.
Meanwhile, pour the lime juice over the chicken and add the chaat masala, ground black pepper and salt to taste. Set aside while you finish the soola marinade.
Transfer the cooled onion mixture to a food processor with the remaining ground spices, coriander (cilantro) leaves and 1 tsp salt and blend until smooth. Transfer to a bowl, add the yoghurt and whisk together.
Add the chicken pieces and stir to coat, then cover and marinate in the fridge for at least 30 minutes or up to 48 hours: the longer the better.
When ready to cook, prepare your barbecue for direct heat cooking (see explanation above). Thread the chicken tikka onto skewers and cook, turning them until nicely charred on the exterior and cooked through.
Transfer to a warm plate and squeeze the lime juice over the top. Sprinkle with the chaat masala and season with salt and pepper to taste.

Indian Lamb Chops with Anchovy Butter

May 12, 2014 By Dan Toombs Leave a Comment

Perfect for your next barbecue... Try these Indian lamb chops with anchovy butter!

When I visited Scarfes Bar last week and met Head Chef Palash Mitra and he was nice enough to send me away with a few recipes. These chargrilled lamb chops with lemon anchovy butter are amazing. I made them over the weekend and I hope you get a chance to try them too.

My family like these Indian lamb chops so much, the recipe went into my cookbook 'The Curry Guy Easy'.

How long should you marinate the lamb chops?

I tried the recipe two ways. We had unexpected guests so I had to make a lot more quickly. Some of the lamb chops had been marinated for 48 hours. The others got three hours in the marinade. Although both were really good, try to allow your chops to marinate for as long as possible up to 48 hours. You'll be glad you did.

Do you have to cook these Indian lamb chops on a barbecue?

Although this recipe is for the barbecue, you could just as easily pan fry the lamb or cook it under a hot grill in the oven.

How should these Indian lamb chops be cooked?

With most cuts of lamb and any red meat for that matter, I like to cook it only until it is rare. With these, I cooked the meat until it was medium rare (56C) and they were perfect. There wasn't a lamb chop left over.

What do you serve Indian lamb chops with?

Along with a tomato salad and grilled tandoori style broccoli, I served this with my coriander and mint raita.

They are also amazing served up with naans! You might like to try some of these ---> instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.

You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.

Want to start your Indian lamb chop meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Yield: 4

Indian Lamb Chops with Anchovy Butter

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

FOR THE LEMON ANCHOVY BUTTER
40g (3 tbsp) unsalted butter 8–10 anchovy fillets, crushed to a
paste
Juice of 1 lemon
FOR THE LAMB CHOPS
8 lamb chops on the bone
2 tbsp garlic and ginger paste
(see p00) 1 tsp salt
1 tsp amchoor powder
2 tbsp mustard oil
2 tbsp créme fraîche
2 tsp white wine vinegar
2 green chillies, deseeded and
finely chopped
1 large handful coriander
(cilantro) stalks, finely
chopped
a small handful of mint leaves,
finely chopped
1 tsp garam masala
1 tsp sugar
1 tsp chilli powder
A few drops of rosewater
A few drops of Himalayan shrew pine water

Instructions

Place the butter in a bowl and leave in a warm place for about 10 minutes. Then whisk it into until smooth. Add the anchovies and lemon juice and fold it all together. Keep chilled.
Rub the ginger and garlic paste and salt into the lamb chops and leave for 10 minutes.
Mix all the remaining ingredients together in a bowl. Add the lamb chops to the bowl and rub the marinade into the meat well. Leave for 30 minutes or up to 48 hours. The longer the better.
When ready to cook, fire up your barbecue using the direct grilling method (page 00) and place the lamb chops on the grill. Grill for about 8 minutes, turning only once, or until the exterior is crispy and blackened and medium–rare in the centre. (Alternatively, you could sear them in a hot frying pan with a little oil. About 2 minutes per side should get them nicely charred. Then turn regularly until cooked to your preferred doneness.)
Let rest on a warmed plate for a few minutes, then place the chargrilled lamb chops on warm plates, top with the lemon anchovy butter and serve

A Review Of The Rosewood London and Scarfes Bar

May 11, 2014 By Dan Toombs 3 Comments

The Rosewood Hotel London — The entrance of the Rosewood London leading to the centre courtyard.

Most of you will know that my blog is a hobby. I love experimenting in the kitchen and trying new things and then sharing those discoveries here. As many of you enjoy doing the same, it has made it possible for me to meet and learn from some amazing chefs over the years. The recipes I’ve learned from the UK’s best chefs of Indian cuisine have indeed been the most popular and shared recipes on my blog.

So when Palash Mitra, the head chef of Scarfes Bar in the Rosewood London contacted me to come try his food and learn some of his mouthwatering recipes, I almost jumped at the chance. There was only one thing that was stopping me and that was the reality that my curry blog isn’t just a passion but – that word again - a hobby. There really isn’t the budget to go jetting around the country as much as I would love to do so.

After speaking to the management of The Rosewood London, Palash invited my wife Caroline and me down to London. We were guests of the Rosewood London and let’s just say it doesn’t get much better than that!

Here I would like to walk you through our stay. From the beautiful architecture and décor of the Rosewood to the service and heavenly food. Whether you are considering staying at one of London's most luxurious hotels or you just want to experience the Rosewood London through its wonderful restaurants and bar, you might like to hear about our experience.

Caroline and I arrived at noon so we had an hour to check into our room and get ready for the main purpose of our stay, our 1pm lunch at Scarfes Bar. Our taxi drove through the large wrought-iron gates into the Rosewood's picture-perfect courtyard. The Grade II listed Edwardian building has only recently been painstakingly restored. It's beautiful.

The reception staff couldn’t have been more welcoming and helpful. Their professionalism gave us a good idea of what was to follow. The day just kept getting better.

We stayed in a grand premier suite. This one bedroom residence was elegantly designed, reminiscent of a British manor house but with a more contemporary look and feel. Spread out across 85 square meters (915 sq. ft.) of living space, the suite features a large bedroom, a comfortable living area and a spacious bathroom featuring a walk in wet room style shower and a bath with a built in flat screen TV. More about this palatial dream suite will follow. It’s time to go to Scarfes Bar!

Dining At Scarfes Bar

The bar area of Scarfes Bar with roaring fire in the background.

Scarfes Bar was beautifully designed by Martin Brudnizki. When you walk into the room, you know you’re someplace special. It’s like a library in a stately home and art gallery all in one. Named after political cartoonist Gerald Scarfe, the walls are decorated with many of his famous cartoon art. I made a point the following morning to return and take it all in. What a place!

A view of one of the tables at Scarfes Bar with artwork by Gerald Scarf in the background

Our table at Scarfes Bar. The plush seats were so comfortable and made the dining experience even more enjoyable.

Caroline and I were shown to our table. You could so easily sink into those plush seats and spend the day in front of the roaring fire. While we browsed through the menu, Giovanni Spezziga, the bar manager and cocktail god came over to introduce himself. You know that feeling you get when you meet a bar/restaurant manager who so obviously loves his work? Well that is what we got from Giovanni. He just seemed to love being there. Giovanni insisted that we try a couple of his signature cocktails. There was no way we were going to turn down that offer!

In the meantime, Palash Mitra came out to introduce himself. He explained that he had our meal all planned out for us. We knew were in for a real treat.

I’ve been following Palash on Twitter for some time so it was so nice to finally get to meet him in person. Palash Mitra is more than a chef, he’s an artist and his passion for cooking comes through in his food.

The first course was brought out shortly after he returned to the kitchen. Now I have a pretty trained palette but the food that was served to us that day blew me away. Every mouthful was a new taste adventure. This spiced raita with crisp vegetables was presented to us and it was to die for.

Next in the lineup was the spectacular melt in your mouth lamb kebab. It was like a party in your mouth. The lamb tasted like it had been put through a meat grinder at least five times and then marinated for hours in the perfect blend of spices, herbs and yogurt. I want to experience this again. Wow!

Lamb melt in your mouth kebab. Palash does this better than any chef I know.

Out came the best Mallagatawny soup ever! I'm not sure how this was made. I do know that it included a small piece of perfectly cooked scallop and a piece of idli. Don't worry about my lack of description here. Palash's recipe will be here soon. Watch this space.

This is the best Mallagatawny soup I've ever eaten

This lobster curry was out of this world gorgeous!

Giovanni brought us another two of his extraordinary cocktails as our friendly and attentive waitress served the next course. We were in food and drink heaven. There in front of us was a delicately spiced fillet of sea bream and the above lobster curry that we ate on its own and also spooned over the bream. Every mouthful was wonderful. That and the fact that we were beginning to feel pleasantly tipsy from Giovanni's delicious concoctions was making this an afternoon to remember forever.

We enjoyed our cocktails in between courses and were presented with a cardamom infused sorbet sprinkled with popping candy. I have to talk Palash into giving me this recipe. Actually, I want all of his recipes.

Chilli pork belly. This is a recipe to try. Just click the link.

The next course was a mildly spiced chilli pork belly that was served bunny chow style in a mini French roll. I'm not going to tell you how much I loved that one. Let's just say it was the first dish I made for my family when we returned home. Here is Chef Palash's gorgeous recipe.

It didn't stop there. Out came a course of seared venison on top of perfectly cooked crudettes and a selection of raitas and chutneys and homemade naans. I'm telling you... food doesn't get any better than this. We just didn't want this experience to end.

This raita was like no other I've tried before. So good.

Raita and chutney selection. So good with the venison and naans!

Palash finished the meal in style with an Indian inspired rice pudding. You couldn't conclude a meal like this any other way. Caroline described it as sheer bliss. I have to say I agree. If there is one thing you take away with you from this post, it's that you owe it to yourself to try Palash's food. I'll be posting more of his recipes if you want to try them at home but there's nothing like having Palash cook for you at Scarfes Bar.

Rice pudding done Palash Mitra style. What a way to finish such a delightful meal.

After a meal like that, there was really only one thing to do. At the time my idea was sleep in the lush accommodation but Caroline unfortunately reminded me that we had planned to go for a run along the Thames. I met her half way and said we should go for a long walk instead. Thankfully, she didn't - or couldn't - argue.

The Rosewood Hotel is ideally situated for people wanting to explore London and also for business travellers. We made our way to Covent Garden in just five minutes and then wobbled to Leicester Square, Soho, Trafalgar Square and up the Mall to Buckingham Palace. When we first married, we lived just south of the river in SE1 so it was great to be back. We just don't get to London enough.

We'd been walking for about an hour when I suggested we make our way back. You don't get a room like that everyday after all. The Rosewood had booked us in for a complimentary dinner at one of their other restaurants The Holborn Dining Room and I for one needed a rest before going out. I'll be reviewing the exceptional bistro style food at the Holborn Dining Room in a future post. If you can't wait, just go there. You'll love it.

A view of the Holborn Dining Room where we enjoyed an outstanding meal that evening

For now, let's get into that room. I want to tell you all about it.

When you enter the room, you walk through a lovely black lacquered foyer that leads to the living area on your left and the bedroom on your right. The living area was so elegantly designed. it was a nice place to sit and relax and enjoy a few drinks from the complimentary cocktail and drinks bar. As with all of the rooms, there was a large flat screen TV to watch too. Any of the home comforts you could possibly want were right there in that room but better.

Everything about this place was delightful. From the comfy king sized bed to fresh flowers that offered a dash of panache to each room. Every detail was well thought out and designed with style. There was even a flat screen TV/entertainment screen in the bath! Neither of us wanted to leave. I can assure you we will go back.

Our stay at the Rosewood Hotel couldn't have happened at a better time. June is our 20th wedding anniversary. There is no way we could ever top our experience at the Rosewood so we've decided, this year at least, to make May our anniversary month.

View of the living room from the bedroom.

A welcoming drink. These mango lassis were awesome — A welcoming drink. Mango lassis on arrival.

One last treat from Chef Palash Mitra!These were waiting for us in our room when we returned from our evening meal.

Scarfes Bar is open for lunch daily. You can check out their menu here.

Rosewood London
252 High Holborn, London, WC1V 7EN, United Kingdom
T: +44 20 7781 8888
E: london@rosewoodhotels.com
Website

Disclaimer: Caroline and I were guests of the Rosewood London. You need only look at the photographs above to know that all opinions are my own. Thank you to everyone at The Rosewood Hotel who made our stay so unforgettable and special.

Pork Belly Curry

May 4, 2014 By Dan Toombs 6 Comments

Pork Belly Curry

Have you ever had one of those meals that you just didn't want to end? That is the kind of meal my wife Caroline and I had yesterday afternoon when we dined at Scarfes Bar in the Rosewood Hotel in London. A full review will come soon but today I'd like to share with you the recipe for one of the mouthwatering courses we had.

This chilli pork belly recipe is to die for!

I've included photographs here of his presentation. I think I'll try to copy it when I make it for friends at home. The dish was so visually appetising and out of this world gorgeous too.

Of course if you want to make it easy on yourself, this recipe would be so nice simply served with white rice. There is so much flavour here.

If you enjoy this recipe try my similar recipes:
Indo-Chinese Pork Belly Bites
Thai Pork Belly Stew
Pork Lettuce Wraps
Sri Lankan Pork Curry
Baked Sri Lankan Pork
Thai Pork Laab
Thai Pork Skewers

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Yield: 4

Chilli Pork Belly

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

1.5kg pork belly deboned and diced
2 tablespoons vegetable oil
10 curry leaves
4 dried chillies
2 green chillies slit
4 medium sized red onions sliced (1/2 inch)
Juice of have a lime
10 kokum berries soaked in 100ml hot water (use the water in the marinade)
FOR THE MARINADE
2 tablespoons garlic and ginger paste
1 teaspoon turmeric powder
2 teaspoons salt
8 - 10 peppercorns
3 bay leaves
2 star anise
4 tablespoons organic honey
3 tablespoons dark soya sauce

Instructions

Marinate the pork in the marinade ingredient - including the kokum berry water - overnight.
Transfer the pork to a heavy bottom cooking pot. Cover the pork with just enough water to cover the pork over medium to low heat for one and a half hours or until the pork is very tender. Drain the pork and reserve the liquid.
Heat the oil and add the dried chillies and let them sizzle until they get dark.
Add the curry leaves and fry for 30 seconds or until they are crisp.
Add the green chillies and the sliced red onions and sauté until translucent.
Transfer the diced pre-cooked pork to this and stir fry, stirring constantly for 3 - 4 minutes to caramelise. If the meat feels dry, add a tablespoon or two of the reserved cooking liquid and cook until dried up.
The pork will acquire a shiny glaze. Check for seasoning and finish with a squeeze of lime.

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Tandoori Lamb Tikka

April 15, 2014 By Dan Toombs 10 Comments

This tandoori lamb tikka just plain gets it.

If there is one recipe that is going to impress, it's this tandoori lamb tikka!

I serve it at so many barbecues. It's delicious served on it's own with a little raita and/or lime wedges and amazing stirred into a BIR style lamb curry.

Although I normally cook this outdoors on the barbecue, it is also very good cooked under the grill in the oven.

Getting started...

Tandoori lamb tikka can be on the day you serve it.

That said, the meat will benefit greatly from a longer marinating time. I usually marinate the meat for 48 to 72 hours but this is optional.

In the UK, our lamb meat is very high quality so it is quite tender when cooked even without a long marinating time. When cooking tandoori lamb tikka, you can use shoulder or leg.

I tend to go for leg as it is a much more tender cut.

Make this Tandoori Lamb Tikka recipe your own

Although this exact tandoor lamb tikka recipe is the one I use most often.

That said, I do often adjust the spices depending on who I'm serving it too.

You might like to marinate the lamb in more or less chilli paste, for example, depending on your heat preferences.

Serving ideas...

If you want to make this tandoori lamb tikka even more memorable and delicious, try serving it with some homemade naans or Indian flatbreads.

Wrap the meat into the naans and top with your favourite lettuce and vegetables and a nice coriander and mint raita.

The tandoori lamb tikka is also amazing stirred into a BIR (British Indian Restaurant) style lamb curry. That is how I use this recipe most often.

Step by Step Photographed Instructions...

Cutting lamb tikka from lamb leg — Cut the lamb leg meat into large bite sized tikka.

First marinade — Marinate the lamb in the garlic and ginger paste, lime juice and salt.

Spices for second marinade — Get your spices together.

Tikka second marinade — Add the spices, yoghurt and mustard oil to the meat. Marinate for at least one hour.

Meat marinating — I tend to keep my lamb tikka in the marinade for 48 to 72 hours. Tastes amazing when cooked.

Cooking tikka — Skewer up your lamb tikka and cook over the barbecue or place on a rack for the oven.

Cooked lamb tikka — Cook until charred and cooked through.

If you like this tandoori lamb tikka recipe, you might like to try some of these too.

Pre cooked chicken
Railway Curry
Lamb Curry
Keralan Lamb Curry
Stir Fried Lamb
Coconut Lamb

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Tandoori Lamb Tikka

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

800g Lamb meat from the leg - trimmed of fat and cut into cubes
4 tbsp garlic and ginger paste
2 tbsp green chilli paste
½ tsp salt (or to taste)
Juice of two limes
1 tablespoon garam masala
1 teaspoon red chilli powder
1 tablespoon cumin
1 teaspoon coriander powder
1 teaspoon dried fenugreek leaves
1 tbsp mustard oil
1 teaspoon English mustard
3 tablespoon Greek yoghurt
1 tablespoon mint sauce

Instructions

Rub the garlic and ginger paste, green chilli paste, lime juice and salt into the meat and marinate for 20 minutes.
To make the second marinade, whisk the rest of the ingredients together until very smooth.
Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better but you could get away with just one hour.
When ready to cook, remove the meat from the marinade.
If cooking on the barbecue, skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up.
Heat your coals until very hot and white. If your hand become very hot after holding it at the height your meat will be when grilling, the charcoal is ready.
Grill the meat, turning regularly until it is crisp and nicely browned on the outside and cooked through.
If cooking in the oven, pre-heat your oven to 200c (400f) and place the lamb tikka on a rack. Cook for about 20 minutes or until just cooked through. Turn on your grill to high and continue cooking until charred to your liking.

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If you are a food blogger or instagrammer, you might be interested in this great piece of kit by The Paper Bag Company. The bag includes very useful tips on food styling and photography from phone photographer Matt Inwood and stylist Sophie Purser. You also get four beautifully crafted backdrops, (I used one of them in the main photographs in this post). And that's not all! The useful photographer bag also includes a 15-inch photographic reflector and diffuser. I highly recommend this product to anyone who enjoys sharing their food photographs.

I hope you enjoy this tandoor lamb tikka recipe. If you do try it, please leave a comment. I would love to hear from you.

Roasted Red Pepper Tandoori Prawns

April 14, 2014 By Dan Toombs 2 Comments

You've got to be careful when barbecuing prawns. A high heat is necessary to get a nicely charred outer while not overcooking the sweet and succulent morsels that so many people crave. Cooked on skewers, the prawns char nicely and the meat is so tender.

I made these for my family while camping over the weekend. The recipe couldn't be easier. As long as you get your coals nice and hot and don't over cook the prawns, you will have tandoori prawns that might just be the best you've tried anywhere.

I use the two second rule when grilling tandoori fish and meat. Hold you hand about two inches over the coals. If your hand is fiery hot after two seconds, your coals are the perfect temperature for tandoori style cooking.

Seafood can be over powered very easily so I've kept the ingredients in this recipe to a minimum. The marinade only takes about 15 minutes to make and it keeps for about three days. I made my marinade at home and then kept it in an air-tight container over ice to use while camping.

The prawns are then served with a chilli and coriander butter. I have to say, I want to eat this meal all over again.

Tip: I like to roast my own tomatoes and bell peppers. You will get a very good flavour using bottled roasted peppers and tomato passata too. If you can't be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find.

If you would like to try making your own, place the pepper and tomatoes over a charcoal fire or gas burner. Blacken all over. Then wrap tightly in plastic bags for about three minutes. The steaming in the bag will make it easy to peel away most of the skin. After you do this, blend the amounts you need until smooth.

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Yield: 4

Roasted Red Pepper & Tomato Marinated Tandoori Prawns

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

20 medium sized prawns - peeled and deveined
two roasted red bell peppers (capsicums)
2 large roasted and skinned tomatoes or 100ml passata
Juice of one lemon
1/2 teaspoon sweet smoked paprika
Salt and pepper to taste
FOR THE CHILLI AND CORIANDER BUTTER
100g unsalted butter
1 green chilli - finely chopped
2 cloves garlic - smashed into a paste
1 small bunch of coriander - finely chopped

Instructions

Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don't want to barbecue.
Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.

Tandoori Chestnut Mushrooms

April 3, 2014 By Dan Toombs 2 Comments

Tandoori Chestnut Mushrooms

Tandoori mushrooms — Tandoori Mushrooms with mildly spiced sauce

This is a nice one that's just as good for summertime barbecues as it is for cold winter nights in. I make it quite often and usually serve it as a light lunch or side dish for a curry night with friends.

The recipe is really low in calories though you'd never know it. These mushrooms are packed with flavour and definitely worth a try.

I like to cook the whole mushrooms on the skewers though my wife prefers them cooked in smaller pieces. I'll leave that up to you.

Whatever you decide, you are going to love dipping these into the spicy sauce. It's so easy to make because it's just the left over marinade that has been warmed up.

You will want to marinate the mushrooms for 30 minutes to an hour but it only takes about ten minutes to plate up after that.

Enjoy.

If you like this recipe try my other vegetarian recipes:

Large Tandoori Mushrooms with Tandoori Raita
Tandoori Large Flat Mushrooms
Quorn Balti with Mushrooms and Peas
Indian Pickled Vegetables
Spicy Mediterranean Vegetables
Vegetable Fried Rice
Vegetable Momos
Vegetarian Chilli

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Tandoori Chestnut Mushroom Tikka

Prep Time 35 minutes

Cook Time 8 minutes

Total Time 43 minutes

Ingredients

250g chestnut mushrooms or similar
1 tablespoon ginger paste
1 tablespoon garlic paste
1 green chilli - finely chopped
1 teaspoon ground cumin
1 tablespoon red smoked sweet paprika
1/2 teaspoon amchoor - dried mango powder or citric acid
1 teaspoon garam masala
Juice of three limes
1 teaspoon mustard oil
200ml Plain Greek Yogurt
3 tablespoons finely chopped fresh coriander
Salt and pepper to taste

Instructions

Pre-heat your oven to its highest setting.
In a large bowl, combine all of the marinade ingredients and whisk to combine.
Now place you mushrooms in the marinade.
Allow the mushrooms to marinate for about an hour, stirring to coat from time to time.
Skewer the mushrooms onto the wooden skewers and place on a rack at the top of your oven.
Place the remaining marinade in a small saucepan and heat until hot but not boiling. Set aside while the mushrooms cook.
After about eight minutes, the mushrooms should be ready. Serve with the warmed marinade.

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Mushroom Biryani

April 1, 2014 By Dan Toombs 1 Comment

Mushroom Biryani

I love making this recipe and when I do, I almost always use a pressure cooker. The rice cooks in minutes and the mushrooms have the perfect texture. You could of course use my perfect white rice recipe and add it to the rest of the ingredients at the end. That is essentially all I'm doing here but faster.

If you do this, cook the rice until it is about 3/4 done and then add it to the other ingredients, cover again to allow to finish cooking in its own steam until done.

Here, however is my pressure cooker version. This is great for a quick lunch or dinner when you don't really feel like doing much but still want to eat delicious food. I'm sure you know the feeling.

I like to serve this with my coriander raita or podina. You can find the recipe here.

Mushroom biryani makes a tasty main course but I often serve it as a side dish. As it is so quick and easy to cook, it makes the perfect side dish for those summertime tandoori BBQs.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Mushroom Biryani close up. — And a close-up shot.

Yield: 2 - 4

Mildly Spiced Mushroom Biryani

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 1/2 cups (375ml) Basmati Rice soaked in water for about an hour
3 cups (750ml) water
3 tablespoons warm milk
A pinch of saffron
2 tablespoon vegetable oil
1 two inch cinnamon stick
4 green cardamom pods
5 cloves
2 bay leaves
6 black peppercorns
1 large onion - finely chopped
2 tomatoes - finely chopped
1 tablespoon garlic and ginger paste
2 green chillies - finely chopped
200g thinly sliced button mushrooms
1 tablespoon ground cumin
1 teaspoon garam masala (optional)
1 small bunch fresh coriander - finely chopped
Salt and pepper to taste

Instructions

First heat you milk and then sprinkle the saffron in it to infuse. Set aside
Pour the oil into the pressure cooker pan and heat over medium heat.
Throw in the cinnamon, cloves, black peppercorns and bay leaves and let the oil soak up their awesome flavour for about 30 seconds.
Now toss in the chopped onion and fry for about five minutes until the onion is soft and translucent.
Add the chopped tomato and cook for a further minute or so before adding the garlic and ginger paste and the chopped chillies.
Stir well to combine and then dump in your mushrooms, cumin, garam masala and chopped coriander.
Stir in the drained rice and coat with the oil and other ingredients.
Pour in the water and saffron milk and bring to a simmer and then cover with the pressure cooker lid.
Pressure cook over medium heat for four minutes and then allow to cool naturally for about five minutes.
Remove the lid and season with salt and pepper to taste.

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Dosa Batter

March 24, 2014 By Dan Toombs 13 Comments

In order to make perfect dosas, you need to get the dosa batter just right.

Getting the dosa batter for my dosas took me years to perfect. The information just wasn't out there. One time I would make perfect dosas and then next time they would go terribly wrong. There seemed to be no rhyme or reason to the process but I can assure you there is. You are going to learn here how to make the perfect dosa batter.

Then you'll learn how to use that dosa batter to make restaurant quality dosas such as masala dosas, cheese dosas and egg dosas. All is explained below.

The first step of making dosa batter

You need to get those rice, lentils and fenugreek seeds soaking. For best results, pour them all into a large mixing bowl and wash with a few changes of water or until the water runs almost clear. When you first start, the water will be milky because of the starch in the rice. Cover with clean water and let soak for 12 hours.

Soaking the lentils, dal and fenugreek seeds — Soak the dal, rice and lentils for 12 hours.

Step two of making the batter

Once your rice, lentils and fenugreek seeds have soaked for a good 12 hours, it's time to blend them. I recommend doing this in batches, adding enough water to blend until smooth.

Don't worry too much at this stage about how thick the blended batter is. It should be quite thick but pourable so don't add too much water.

If you stick your fingers in and rub the dosa batter between them, it should be really smooth or perhaps a bit sandy. Both are good.

Now for step three, fermenting the dosa batter.

Fermenting dosa batter — When you first blend the dosa batter, it will be creamy smooth. After fermenting, it will be bubbly and even a bit darker on top.

You need to cover the blended batter and place it in a warm location. Remember, the weather in southern India is quite warm. In colder climates like the UK, you often need to improvise.

You could, for example heat your oven to a medium heat and then turn it off. Place the dosa batter in the warm but not hot oven and let it sit there for a good 24 hours. You could let it ferment longer in a warm location and the flavours will intensify.

Sometimes I put the batter in my office next to an electric heater. You can keep warm in the Winter months that way and also get the batter just right. Treat that dosa batter like a baby and keep it warm.

Step four of making the dosa batter

If you keep your batter nice and warm for about 24 hours, it should double in size just like bread dough doubles in size when it sits in a warm location. The dosa batter will be bubbly and foamy and if you smell it, it should have a sour aroma from the fermentation.

Depending on where you kept it warm, it might have dried to your bowl in places or even have a thin crust on top. That's fine. Just whisk it all together until smooth.

The fifth step is to make that dosa batter, dosa ready!

You will now have a rather thick and creamy batter. It will probably be too thick to use as dosa batter but the bubbly thick batter would be perfect for idlis or uttapams.

Think of the dosa batter the same way you would crepe batter. When thick, it could be added to a hot pan and you could fry it into an uttapam just like you would an American style pancake. It would not spread out easily on its own but rather just sit there in the pan.

To make dosa batter, you need to add a little more water so that it is thin and creamy like a crepe batter. When you pour it into a pan, it should start spreading out on its own, not like milk would but slowly. This is where you might want to experiment some. Add a little water and see if you have it right. You'll know when you do. You can always add more water so only add the water a bit at a time until you get the consistency just right.

Now it's time to make your first dosa with this dosa batter.

To get to the stage where you are making perfect dosas every time, you are going to need to experiment with that batter. It's really quite an easy process when your batter is right. Following are a few troubleshooting points to consider or perhaps refer to when you start.

Ensure your dosa batter is the right consistency: You are aiming for a thin but not too thin batter. It should not be thick like American pancake batter but rather a little thinner than crepe batter.
Batter clumping: When you spread your batter over the hot surface it might clump up. There are two reasons this could happen. First, your cooking surface is too hot (the right temperature is explained below.) Second, your batter might be too thick. Keep both of these in mind if your dosa batter is clumping.
Bubbly dosa surface: If your cooked dosa look bubbly on the exterior instead of smooth, then your batter is too thick. That said, many restaurants serve bubbly dosas so that is not a bad thing. It's down to your personal preference.
Uneven colouring on the dosa: Other than presentation, this is not a bad thing and your dosa will still taste good. Uneven colouring as in the photo below is usually due to using too much oil in the pan. The oil bubbles as it sizzles and creates a pattern of browner and lighter parts of the dosa surface.

Choosing the right dosa pan

This is an important part of making the perfect dosas with your dosa batter. When I first started making dosas, I used a le Creuset non stick crepe pan. That worked and it's perfect for beginners but then I moved up to the cast iron version.

You might want to consider cooking on cast iron as non stick pans are exactly that, non-stick. To get a really smooth dosa surface, you want that dosa to stick to the pan some. That said, I did get good results cooking on a non-stick surface.

The size of you pan does limit how large you can make your dosas. So as I continued making dosas, I started using a cast iron crepe maker which is great because the surface is larger and there are no sides.

You could use a normal frying pan but the sides of the pan will limited how large you can swirl that dosa batter. You will find them limiting and even a bit difficult to use.

Getting the heat in your pan just right.

Heat your pan over a medium high heat. With a crepe maker, I set the heat to 190c (375f) which is the perfect temperature for cooking dosas. If cooking in a pan on the stove, sprinkle a few drops of water on the surface as it is coming up to heat. They should evaporate on contact. That is when the heat is right.

Be careful though. You don't want the pan any hotter or it will be too hot too swirl the dosa batter.

How do you keep the temperature right in a pan?

Dosas can cook on a higher heat than 190c (375f) once swirled flat. It's the swirling part that needs to be done at the lower heat. So each time you make a dosa, dab half an onion in some cold water and rub it all over the surface. This will cool the surface for your next dosa but of course you need to regulate the temperature by reducing the cooking heat if necessary.

Greasing the pan or crepe maker

You need very little oil if any to make dosas. Originally I used a drop of oil that I spread thinly over the surface. Nowadays, I don't use any oil on my cast iron crepe maker. If you do use oil, you really only need a drop. Use half an onion to spread it out evenly over the surface.

The onion not only adds flavour but helps the dosa not stick to the pan.

How do you swirl the dosa batter over the surface?

Once your pan is up to heat, it's time to get cooking that first dosa. Take a ladle of batter and pour it in the centre of your pan. It should slowly begin to expand across the pan but by slowly, I meat slowly. It should not be so runny that it just fills the pan!

Once you add that dosa batter, it should spread out a tiny bit but look like it needs some help. Allow the dosa batter to sit in the hot pan for about 3 - 5 seconds to start cooking the underside and then take your ladle and place it down right in the centre of the batter.

Begin swirling in a continuous circular motion, making small circles in the middle and gradually making larger circles to push the dosa batter out and increase the size of the dosa. This should all be done in one motion without lifting your ladle.

Attempt to make your dosas as thin as you can in this way with the thinnest part of the dosa being the edges which will crisp up nicely.

Cooking the dosa

Now things get a bit easier! Let the dosa cook on the hot surface. If you spread the dosa batter out thin enough, you will see it beginning to brown on the underside.

As you cook the dosa, the edges might start to come up in places. That is normal but I usually press them back down some to get extra crispy edges.

In the photo below, I am making a butter dosa so I added a little butter to the top. You should also drizzle a little butter or oil around the edges to make them really crispy.

Spreading dosa batter — Dosa batter spread in a circular motion outward. notice the round design made with my ladle.

Finished dosa using homemade dosa batter — As the dosa cooks, you will see it browning on the underside.

Finished crispy dosa — Use your spatula to pry the dosa off and roll it. Ready to eat!

How long does that dosa batter keep?

Once your batter has fermented, you can keep it covered in the fridge for about 3 days. Perhaps longer. As it sits, it will ferment more which adds even more to the flavour.

What do you serve with dosas?

There are many different popular chutneys you can serve with your homemade dosas. Why not try some of these...

Garlic chutney

Green chilli chutney

Mint and coriander chutney

Ginger chutney

Tomato Chutney

Coconut Chutney

Yield: 8

How To Make Perfect Dosas

Prep Time 1 day 8 hours

Cook Time 25 minutes

Total Time 1 day 8 hours 25 minutes

Ingredients

300g broken Basmati rice*
75g urad dhal lentils
1 teaspoon fenugreek seeds
1 teaspoon Maldon sea salt
1 teaspoon sugar
3 tablespoons sunflower oil

Instructions

Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.
Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.
When ready to make your batter, drain the water.
Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth. You do not want to rush this. It is an essential part of making the batter.
Repeat with the rest of the rice mixture adding another 100ml of water.
Combine the two batters and add the salt and sugar. Whisk thoroughly.
Now place the batter in a air-tight container and leave in warm location to ferment for 24 hours.
When ready to cook, place a non-stick - or normal frying pan over a medium-high heat.
The pan is ready when a drop of water sizzles away almost immediately.
Using a ladle, pour about 150ml of batter into the centre of the pan.
Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
When the dosa is browned on the under side roll it up or fold it in half to serve
Repeat until all of the batter is used.

Notes

Blending: I now use a Vitamix to blend the batter which only takes about a minute. With my earlier blenders it took about 5 minutes to blend. With some blenders it is important that you do this slowly. Blend for two minutes at a time until you have a smooth batter. Try blending for 5 minutes in one go and you could overheat your blender so be careful.

*Broken rice: You can use normal Basmati rice but broken rice is less expensive and does the same job.

Lamb Keema

March 23, 2014 By Dan Toombs 4 Comments

This lamb keema is delicious served with toasted buns!

This is a lamb keema recipe that brings back great memories.

While travelling in Mumbai, I was introduced by a friend to a famous little coffee house called Kayani & Co. She ordered several of the specialities and this lamb keema was one of them.

I loved the place and I was determined to get the recipe. Luckily, she was able to help with that too.

What makes this lamb keema recipe so special?

I have tried my fair share of lamb keema recipes but this one was different.

The difference was in the authentic preparation of the meat.

It might sound weird but the minced lamb is mixed with water until it is the consistency of oatmeal. It does look strange.

By doing this, you get all the lumps out.

I used this method for most minced meat dishes, from lamb to beef, turkey and veal. It really does make a delicious difference.

Another thing I found different was that you fry the same weight of onions as meat!

Forward preparation...

This lamb keema curry can be made one or two days in advance. The flavour actually matures and gets even better.

Then all you have to do when you want to serve it is heat it up and serve!

How can the lamb keema be served?

However you like. At Kayani & Co it is actually a very popular breakfast dish.

It's served with buttered and toasted buns and some of their amazing coffee or chai to wash it all down.

If you don't want to serve this famous lamb keema curry for breakfast, serve it as lunch or dinner.

It is delicious stirred into hot Basmati rice or scooped up with fresh naans or chapattis.

When served with toasted buns, the dish is called keeam pav or keema pau depending on who you are talking too. Pav or pau means bun.

If you like cooking with photographs, I have photographed the cooking process step by step for you.

Frying onions — Infuse the cinnamon and cardamom pods in the oil and then add the chopped onions.

Prepared minced meat — While the onions are frying, mix the meat with the water and break up any lumps with your hand.

Stirring the meat into the lamb keema curry — Stir in the meat.

Stirring the meat — Stir continuously while the meat cooks.

Stirring in the spices — Stir in the ground spices.

adding the coriander and chillies — Add the blended coriander (cilantro) and chillies.

Simmering the lamb keema curry — Simmer for about five minutes until the meat is cooked through.

Adding the peas. — Add the peas and continue cooking until you are happy with the consistency.

Adding methi to finish — Add the kasoori methi (dried fenugreek leaves) to finish.

If you like this lamb keema recipe, you might also like to try some of these.

Railway lamb curry
7 ingredient lamb curry
Lamb meatballs in spicy sauce

Yield: 6

Lamb Keema

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

500g (1lb 2oz) minced (ground) lamb
5 tbsp rapeseed (canola) oil
2.5cm (1in) piece of cinnamon stick
3 green cardamom pods, bruised
500g (1lb 2oz) onion, finely chopped
2 tbsp garlic and ginger paste
1⁄2 tsp ground turmeric
1 generous tbsp garam masala
Generous handful of coriander
(cilantro) leaves
4 green bird’s eye chillies
70g (1⁄4 cup) fresh or frozen peas
1 tbsp dried fenugreek leaves (kasoori methi)
Salt to taste
2 quartered limes
Hamburger buns (optional)

Instructions

Mix the minced lamb with 500ml (2 cups) of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth keema without any lumps. Set aside.
In a large pan or wok, heat the rapeseed (canola) oil over a medium– high heat. When visibly hot, stir in the
cinnamon and cardamom pods and let the flavour of these spices infuse into the oil for about 30 seconds.
Add the onion and fry, stirring occasionally for
about 10 minutes, or until the onion turns light brown.
Stir in the garlic and ginger paste and fry for an additional 30 seconds, then tip in the meat/water
mixture.
Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.
Add the turmeric and garam masala and
stir well to combine and simmer while you prepare the coriander (cilantro) and chillies.
Blend the coriander and chillies with about 70ml (1/4 cup) of water into a smooth paste, then pour it over the keema.
Stir well and cover the pan. Continue cooking for a further 5 minutes.
Add the peas, cover and continue cooking for another 5 minutes. This is a dry curry, so there is no need to add more water unless it is looking a little too dry.
To finish, add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers and continue cooking until the oil separates from the meat mixture.
Season with salt.
Pour onto a warm serving plate and
serve with the lime wedges and hamburger buns, which can be broken up to scoop up the keema.

I hope you enjoy this lamb keema recipe. If you do try it, please leave a comment. I'd love to hear from you.

Chicken Chasni - Red or natural... You decide.

Chicken Chasni

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