JB Madras Curry Spice Mix

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Ingredients 2 tbsp coriander seeds 1 tbsp cumin seed 1 tbsp Fenugreek seed 1 tbsp Black mustard seed 10 cm Cinnamon stick 10 green cardamom pods split 6 dried Kashmiri chillies or other mild ones 1 tsp black peppercorns or 1 long pepper 12 dried curry leaves 2 tbsp ground turmeric Instructions Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around …

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Chicken and apricot curry with potato straws (sali murghi)

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This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch. Ingredients For the sali (matchstick potatoes) 250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes vegetable oil, …

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Spiced roasted shoulder of lamb with red lentil dal

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Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala …

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True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice. Ingredients 1/2lb (675 g)poultry or meat1/2 cup cashew nuts or almonds (or mixture)1/2 inch …

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