The Perfect Toasted Indian Garam Masala

Home made Garam Masala, from fresh spices, seeds, and leaves, is well worth the short time it takes to make, the much improved aroma, and taste in your curries, is well worth the effort. The dry toasting, releases the oils and aroma from the spices, which can be then stored for up to 3 months in an air tight container, ready to add to your curry recipes.

Image of  Indian spices for a Garam Masala Mix

Ingredients - 2-curry servings, increase proportionally for more servings.

.2 bay leaves
.handful of curry leaves
.3 inches of cinnamon bark broken up
.3 cardamom pods
.1 tsp, fenugreek seeds
.1 tbs. coriander seeds
.1 tbs. cumin seeds
.1 star anise broken up
.3 cloves
.1 tsp. black pepper corns
.1 tsp. brown mustard seeds
.1/2 tsp. mace, nutmeg
.1 tsp. fennel seeds


.Place all the ingredients in a dry wok or solid pan, and heat on a medium heat for 1-2 minutes, until the seeds start to pop, and aroma is released from the spices. Taking care not to burn them.
.Allow to cool and grind to a fine powder, then put in a clean airtight container ready for use with your curries. Use 1-2 tsps. when cooking and 1 tsp. sprinkled over finished curry.

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Is This The Best Chicken Curry Recipe You Will Ever Taste

I have been making curries for many years now, and this recipe being quick, easy to follow, matches most of mine, and other ones, and beats most. This madras hot curry, is easy to adapt to your own degree of heat requirement, by simply  adjusting type, and amount of chilli used, also coconut can be added to change flavour, texture, and heat of the curry gravy, Any meat, poultry, or fish, crustacean, prawn can be used.

Image of chicken curry cooking

Ingredients- 2 servings. Cooking time depends on main ingredient used

.4 chicken thighs or 2 breasts, skinned
.1 inch fresh green ginger
.1 red bell pepper( fried with some extra sliced onions till caramelised as a side dish if required)
.2 onions, peeled and finely sliced 
.3-4 garlic cloves, peeled
.4 cardamom pods, crushed
.2 inch cinnamon bark
.1 tsp. cumin seeds
.1 tsp. fennel seeds
.1 tsp. coriander seeds
.1 tsp. fenugreek seeds
.1 tsp. black pepper corns
.3 cloves
.8 curry leaves
.1 tsp. mustard seeds
.1 star anise
.1 tsp. sea salt
.1 tsp. turmeric
.1 tsp. paprika
.1 tsp. cayenne pepper or hot red chilli powder
.3-4 green finger chillies, or ones of personal choice eg. Naga, Scotch bonnet etc.
.1 tbs. mango chutney and 2 tsp of tamarind paste if you like a sweet and sour taste to you curry, or either one of each alone.Optional.
.1 tbs. of either lemon juice or malt vinegar
.400 g. tin of chopped Italian tomatoes
.2 tsp tomato puree
.1/2 cup of coconut milk/cream if you are using this, or plain yoghurt
.a bunch of washed and chopped coriander leaves to add at end of cooking
.water as needed
.cooking oil as required, I prefer coconut oil for taste and high heat cooking, but expensive to buy

. rice, Nan bread, chapatti to serve with curry
. sliced tomatoes and cucumber, with Greek yoghurt as a side dish to cool the mouth
.bell pepper and onions


Put  a wok or large solid pan, on a medium heat and add all the spice seeds, star anise, cinnamon,cardamom pods and heat gently for 1-2 minutes until the aromas are released and mustard seeds start to pop. Be careful not to burn the spices.

Remove and cool seeds and spices etc, then grind to a fine powder, put 1 tsp of this spice garam masala to one side to sprinkle in the finished curry.

Put 1/2 of the sliced onions in a blender, tomato puree, vinegar/lemon juice, dry powder spices, and ground toasted spice garam masala, 1 -2 tbs. water and blend to a smooth pulp.

Put wok/pan back onto a medium heat add enough oil to slowly fry the remainder of the onions till start to go a golden brown and caramelise, this gives the curry sauce it's taste and colour. Add the ginger and garlic, curry leaves, chillies, ( put small knife slits in the flesh of the chillies to release there flavour) cook stir frying for 2 minutes .Add onion spice blended mix and stir fry for 5 minutes to cook the mixture.

Add chicken and stir fry till browned, add more oil if needed.

Add tin chopped tomatoes, and tamarind and mango chutney if using. add a cup of cold water, 1 tsp salt and bring to the boil, stir well and turn down to a low simmer, Cook till chicken/ meat is cooked through, adding more water as required, also if you like a more oily textured curry add a little more oil to the sauce.

If using coconut milk or yoghurt add and cook for 5 minutes. Adjust and taste for salt if needed.

The sauce should be fairly thick and this is achieve by adding water as needed during cooking so should now be right at end of cooking time. Add chopped coriander and stir in.

Note * If cooking prawns or lobster etc. add near end of cooking, also depends if raw or cooked being used. eg. if you add raw prawns to the sauce add about 5 minutes towards end of cooking and have sauce really hot to burn off the water in the prawns or they can water the sauce .

Chicken curry cooking image

Butternut Squash-Sweet Potato and Cauliflower Curry

I love this, nourishing vegetable recipe, using roasted butternut squash, baked sweet potato, cauliflower, red onions, coconut cream, garlic, bell pepper and toasted  Indian spices. A warming dish, now the weather is getting colder. Pumpkin could be used in place of squash or sweet potato.


The first step is to roast the squash, onions, bell pepper, carrots, garlic bulb, tomatoes and sweet potato till soft.

Next dry toast the seed spices and bark for about 1 minute until they release their aroma, be careful not to burn them.

Ingredients- 2 Servings

.a medium size butternut squash, cut in half lengthwise, scrape out seeds and fibres to form a hollow
.a medium size sweet potato, skin washed
.1 large red onion, skin removed and left whole
.6 cauliflower florets
.1/2 each of red and yellow bell peppers
.6 baby sweet corns
.2 spring onions, washed and chopped for decoration on finished curry
.1 large carrot sliced
.2 tomatoes left whole
.1 garlic bulb, left whole
.1/2 inch fresh green ginger, finely chopped
.1 dessert spoon mango chutney
.2 tsp. tomato puree
.6 black pepper corn crushed
.1 tsp. sea salt
.handful of curry leaves ( optional but use if you have them)
.handful of fresh coriander, chopped to add at end of cooking
.1 tsp. cumin seeds
,1 inch of cinnamon bark
.4 cardamon pods, slightly crushed
.1 tsp. fenugreek seeds
.1 tsp. turmeric powder
.1 tsp. fennel seeds
.1 tsp. paprika
.1 tbs. curry powder, of choice, use more as required
.1/2 tsp cayenne pepper
.1 bay leaf
.1 tsp. mustard seeds
.1 tsp coriander seeds
.1 sachet of Patak's cream coconut, or a cup of coconut milk
.1 star anise
.1 tsp garam masala
.2 chillies, of choice, de-seeded and finely chopped
.oil to cook with, about 2 tbs., I use extra virgin coconut oil, I love it but it's expensive at £6 for a small jar.
.water as required
.1tsp. garam masala to sprinkle over finished curry
. My curry is shown served with quinoa for a healthy meal, but any rice, couscous, Nan bread can be used
.other veg, can be added as required


a) Roast squash, peppers, tomatoes, garlic bulb, sweet potato, carrots on a baking tray in a preheated oven at 200*C or 180*C fan oven, till soft, remove garlic, tomato and pepper earlier when cooked before squash and potato is fully cooked, put to one side
b) Put all seeds and bay leaf, cinnamon bark, fenugreek, curry leaves, in a wok or large pan over a medium heat and warm till spices release their aroma, about 1-2 minutes, taking care not to burn them, remove and allow to cool. These can now be left whole ( I prefer them whole in a curry as it gives lots of burst of different spice flavour as you eat the curry) or for a smoother sauce, grind them to a powder
c) Add oil to the wok and heat over a medium heat, add toasted spices, and gently heat for 1 minute
d) Add tomato puree, garlic pulp squeezed out of roasted bulb, fresh ginger, chillies and stir for 1 minute to take rawness out of puree, add roasted tomato, and all the dry powder spices, stir fry for 2 minutes
e) Add a cup of water, coconut, mango chutney, salt and pepper, heat to the boil adding more water if needed, turn down to a slow simmer, stirring occasionally and adding more water if needed to obtain a fairly thick gravy, cook till gravy and spices infuse about 1 hour

f) Now add peppers, squash, sweet potato, ( cauliflower florets that have been softened by pre cooking) adjust seasoning to taste
g) Cook on a medium heat while stirring till veg. is completely heated through, about 10 minutes, add coriander and stir in, and sprinkle a tsp. of garam masala over and stir in , add more chopped chilli or cayenne pepper if more heat required

Serve with rice etc. 

Chicken Madras with Coconut Cream

A spicy curry, with a medium to hot heat, coconut cream added, to give a lovely creamy gravy, with a side dish of caramelised onions and red peppers, potatoes and cauliflower.

Madras chicken curry with coconut cream image

Ingredients 2-4 Servings

. 1 whole chicken, skinned and quartered, 2 x breasts, 2 x thighs and legs, put shallow knife slits in the flesh   . to help cooking and allow sauce to penetrate
. 1 onion, finely chopped
. 3-4 garlic cloves, peeled and chopped
. 1/2 inch fresh green ginger, peeled and chopped
. 1 tsp coriander seeds
. 1 tsp cumin seeds
. 1 tsp fennel seeds 
. 1 tsp fenugreek seeds
. 3 cloves
. 3 cardamom pods
. 1 tsp mustard seeds
. 1 inch cinnamon bark
. 1 tsp turmeric
. 1/2 tsp cayenne pepper
. 1 tsp paprika
. 1 star anise
. 1/2 tsp 5 spice
. 6 black pepper corns
. 2 green finger chillies, de seeded and chopped ( or amount and chillies of choice)
. 1 dessert spoon mango chutney
. 1/2 sachet of Patak's cream coconut melted with 3 tbs of boiling water, or 1/2 cup coconut cream 
. handful washed and chopped coriander
.1 heaped tsp tomato puree
.1 box of tomato passat or a 400g. can chopped tomatoes
. oil for cooking, I prefer olive oil or coconut oil ( I use extra virgin coconut oil, it is £6 for a small jar but the   flavour it gives to a curry is well worth it, also it can be used at high temperatures.)
. a small handful of washed cabbage chopped
. 1 small carrot peeled and chopped
. 6 florets cauliflower
. 3 large potatoes, peeled and cut into portion size
. 1 red bell pepper finely sliced
. 1 onion finely sliced
. 1 fresh tomato chopped
. 1 tsp sea salt for curry sauce
. 1 tsp sea salt for potatoes and cauliflower


a). In a wok or large solid pan, over a medium heat, warm all the whole spices and seeds till they release their aroma. being careful not to burn them.Allow to cool then grind to a fine powder.
b) In a blender put the cabbage, carrot, ginger, garlic, chillies,1 onion, tomato puree, 1 tsp oil, 1 tbs cold water. Blend to a smooth paste.Add more water if needed.
c) Add powdered spices and toasted ground ones and blend in to paste.( keep 1 tsp of toasted ground spice masala to sprinkle on gravy at end of cooking )
d) Heat oil in the wok about 2 tbs, and add paste, stir fry 5 minutes to cook the paste
e) Add the chopped fresh tomato, passata, or tinned tomatoes, mango chutney, salt, coconut cream, 1/2 cup of water. 
f) Bring to the boil then turn down to a low simmer, stirring occasionally, cook for about 1 hour till sauce and oil separate, I like to add more oil or butter to give a glossy gravy  that is a little oily in texture.
g) At end of cooking stir in coriander and adjust for seasoning, Add 1 tsp of garam masala and mix in.

This curry sauce can be kept for 3-4 days till needed in the fridge

To cook the chicken, I like it slow cooked separately from the curry sauce as the water in to days chicken dilutes the curry sauce, also as I am often cooking a curry on a Sunday and want to go for a beer, I don't want to come home and then start cooking a chicken, this way it can be put in the oven and forgotten for a few hours.

Method for cooking the chicken

Preheat the oven to 140* to 150*C without fan, use lower heat setting if you are out longer than about 2 and 1/2 hours
In an ovenproof dish place the chicken thigh and leg quarters on the bottom and the breasts on top
Spoon a little curry sauce over chicken pieces covering all over
Cover and seal the dish with a double layer of baking foil to keep steam and flavour in.
Cook on 150*C for 2 to 2 and 1/2 hours.

Cook onion in a frying pan and red pepper in a little oil till caramelised.
Cook potatoes and cauliflower in boiling water

Serve with pilau  rice

Spicy Crispy Thai Salmon Fish Cake

This recipe, is full of spices, healthy wild red salmon, fish sauce, lime juice, chilli, sweet chilli sauce, soy sauce, coriander, fresh ginger and garlic, mixed into mashed potato, formed into cakes, and dusted with flour, and shallow fried in coconut oil till golden brown, and crispy, served with a 5 spice, star anise, coriander, fish sauce, coconut cream dressing. With steamed curly kale and broccoli, and organic cherry tomatoes, on a bed of sweet pointed red pepper, fried till caramelised .

Thai Fish cakes image

Ingredients - 2 servings

Fish cakes

. 2 large potatoes, suitable for mashing
, 1 x 213 g 
. 2 shallots, finely chopped
. 2 garlic cloves, mashed to a paste
. 1/2 inch fresh green ginger, finely grated
. 1 tsp sugar
. 1 tsp fish sauce
. 1 tsp dark soy sauce
. 1 tbs coriander, chopped finely
. 1 tsp lime or lemon juice
. 1 finger or birds eye chilli, de-seeded if less heat required, finely chopped
. 1 tbs sweet chilli sauce
. 1 tsp 5 spice powder
. flour to dust fish cakes
. oil to cook fish cakes, I prefer coconut oil ( it is expensive but great for Asian cooking )

Coconut Dressing 

. Cup of coconut cream 
. 1 tsp fish sauce
. 1 tsp dark soy sauce
. 1 tbsp chopped fresh coriander or basil
. 1 star anise

Side Dish

. Curl Kale and broccoli, steamed
. Cherry tomatoes, fried whole till softened
. 1 sweet pointed red pepper, fried till caramelised 


. Cook potatoes and mash with butter, or for a dairy free mash add 1 beaten egg and stir in over a low heat till creamy. Allow to cool.
. Empty salmon into a bowl and add all the fish cake ingredients, stirring to mix them all thoroughly into the mash potato
. Form mixture into cake forms in  portion sizes, about 4 cakes.
. Place in the fridge for 10 minutes for cakes to firm up
. Remove and dust cakes with flour, and fry in a medium hot oil till evenly cooked till golden and crispy on each side.

While cakes are cooking make the coconut dressing and steam the veg.

Method for Coconut Cream Dressing

Place coconut cream in a pan and add other ingredients except coriander/ basil and heat over a medium heat for about 5 minutes to blend flavours, add the coriander/ basil and stir in for 1 minute, serve with fish cakes.

Thai Style Chicken and Vegetable Soup

Photo: A delicious one pot stove cooked turkey and multi different veg. thick soup

Thai Style Chicken and Vegetable Soup Image

A delicious, warming, and nourishing, healthy, Thai Style, thick soup, with slices of chicken, vegetables, birds eye chillies, lemon grass, lime juice, soy sauce, fish sauce, shrimp paste,dry sherry and basil. Ideal as a starter dish, or a supper tummy filler. Easy to make, in one pot,ready in about half an hour.

Ingredients - 2 servings

. 2 chicken thighs, de-boned and cut into thin slices, or use chicken breast,one large or 2 small

Crispy Skin Mackerel With a Coconut Curry and noodles

You either love, or hate, mackerel, but if it is a fish you love, I can't think of a better combination, than a creamy mild Thai style curry sauce, with a filleted crispy skin mackerel. This recipe, is very easy, and quick to prepare, and cook.

Curried Mackerel image

Ingredients  serves 1- 2

. 1 or 2 mackerel ( either get your fishmonger to fillet and de-bone ) or fillet yourself. ( smoked fillets can also be used )
. a jar of Massaman curry sauce from your supermarket, this sauce saves making your own when your in a hurry, it has coconut milk, and lots of lovely Thai style spices in it.
. dry medium noodles, cooked for about 3 minutes in boiling water, and tossed in a little sesame oil
. salt to taste.

                                                           Curried mackerel Video Recipe


. Place filleted mackerel skin side up on a oven tray, preheat grill to hot, drizzle a little olive oil over the skin, and sprinkle salt over.
  Place mackerel under the grill  and cook till the skin turns lovely and crispy, the flesh side will cook as skin side cooks.
  While mackerel is cooking, place noodles in a pan of lightly salted boiling water and cook for about 3 minutes till tender.
  Also heat curry sauce till oil and sauce separate, I like to add a tsp or 2 of fish sauce to the curry and a 1/2 to 1 tsp dried chilli flakes, and a tsp dark soy sauce, this is optional, taste curry sauce before doing this, then add extra's to taste.
  Drain noodles and toss in a tsp of sesame oil ( optional )
  Plate up placing fish skin side up on a hot plate, spoon curry sauce to side of fish as in the picture, this maintains the crispy skin add noodles.

A Perfect Starter of Crab Claws with Sweet Chilli Sauce dip

This is a great dish to eat at anytime, but especially with the above recipe, using crab from your supermarket, a bottle of soy sauce, and a bottle of sweet chilli sauce.

Just plate up the crab claws for display, remove the crab meat from most of the claws, using a tsp and the handle help, Mix a tsp dark soy sauce with sweet chill sauce dip and place on you plate. Enjoy.

Chicken Sindhi Curry

A North Indian style, curry with chicken, tomato and onion, plain yoghurt, garlic, ginger and chillies. Easy, and quick to make, This is a fairly hot curry, using Serrano chillies, the heat can be adjusted by using more or less chillies.

Sindhi Chicken Curry image

Ingredients 2 servings

. 3-6 skinned chicken thighs
.1 cup of plain yoghurt mixed to a  smooth paste with one tsp of cornflour
. 1 tbsp coconut oil or oil of choice
.1 large brown onion,peeled and thinly  sliced
. 1/2 inch of fresh green ginger, finely  grated
.4 garlic cloves,peeled and grated
. 3-4 chopped and de-seeded Serrano  chillies ( adjust to heat preference)
. 1 tbs coriander seeds
. 1 tbs cumin seeds
. 1/2 tsp cayenne pepper
1 cup plain yogurt - room temp, stirred to a creamy consistency
1 teaspoon Cornstarch
2 tablespoons Vegetable oil
2 cups onions finely chopped
1 tablespoon ginger root peeled & minced
1 tablespoon garlic minced
4 teaspoons green chilies preferably Serrano's
12 large chicken thighs skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon Turmeric
3/4 teaspoon Cayenne
28 ounces tomatoes chopped  liquid (1 can/box)
1/2 cup Cilantro chopped
2 teaspoons salt or to taste
1 1/2 teaspoons Garam masala
1/4 cup Cilantro chopped


1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saute until beginning to colour, 6 to 8 minutes. Reduce heat to medium and saute onions until dark golden brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.

6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread

Carole's Chatter: Food on Friday: Recipes for Kids to Make

Carole's Chatter: Food on Friday: Recipes for Kids to Make

Foodies100 Index of UK Food Blogs
Morphy Richards

Caribbean Curry Mutton and Gungo Peas

Mutton, is not always easy to find in your local supermarket or butchers shop,but is well worth the search for the end result that goat and mutton can bring to a curry. It needs long slow cooking but gives a finished Curry with a rich, flavoursome,gravy. Scotch bonnet chillies give a fierce heat to the sauce but add an extra flavour as do naga chillies.

Mutton curry rice and peas image

Ingredients 2 servings

. 1kg mutton ideally with bone in,cut into cubes,or remove bone, cube and add bones to gravy
. 2 tbs Jamaican curry powder
. 2 brown onions,peeled and sliced
. 2 spring onions,chopped
. 1/2 tsp crushed black peppercorns
. 1/2 tsp salt to taste
. 2 scotch bonnet chillies ( de-seed for less heat ) and wash hands after handling
. 1 inch fresh green ginger peeled and grated
. 5 peeled and crushed garlic cloves
. 2 large potatoes,peeled and diced
. 2 carrots,peeled and diced
. fresh thyme to taste,about 1 tsp
. 3 cloves
. 1 inch cinnamon bark
. 1 tbs mango chutney
. 25g butter
. 1 cup of Gungo peas I prefer them from a tin ready cooked
. coconut oil or veg. for cooking


. dry fry whole spices for 1 minute in a pan till  they release their aroma, allow to cool and grind to a fine powder
. add oil to a solid pan/wok on a medium heat and fry onions until golden and caramelised
. add ginger. garlic  and chillies and stir fry for 1-2 minutes
. add curry powder and powdered spices with about 1 tbs cold water to onion mix,and stir fry for 2 minutes adding more water if sticking
. remove from heat and allow to cool, in a liquidiser/mixer grind onion,paste mix to a smooth paste, then place in a bowl with a lid adding the meat and tossing to cover with sauce, put in the fridge to marinate at least 2 hours,preferably over night.
. remove marinated meat from bowl, shake off excess paste and save, add meat to a large pan/ wok with a little cooking oil on a medium heat. stir fry till meat brown all over
. add marinate paste to pan with meat, add enough water about one - two cups to start with and bring to the boil whilst stirring, reduce to a low simmer and add mango chutney about 1 tsp sea salt,butter,potatoes,carrots, thyme,spring onions ( can be added at the end of cooking if preferred )
. bring back to the boil and add more water if needed,reduce heat to a low simmer, place on lid and cook till meat is tender about 1- 2 hours. Check gravy occasionally adding more water as needed.
. check sauce for thickness at the end of cooking and pour off gravy into another pan and boil until gravy reduces if you prefer thicker gravy.

Serve with boiled rice or coconut rice add gungo peas from the tin as required to rice just before draining off liquid and leave to heat through for a minute or two, then drain and serve.

Fresh coriander can be added at end of cooking if required, and to cool heat of sauce add yoghurt, or eat with sliced cucumber and tomatoes.

                                                             Curry mutton video recipe

Poha Fried Flattened Rice


Poha is a very popular breakfast dish in the Indian states of Maharashtra and Gujarat.

Ingredients 200g medium poha (flattened rice) this would be available only in an Indian store 1/2 medium size onion 1/4 tsp haldi (turmeric powder) pinch of hing (asafotedia) 1 tsp jeera (cumin seeds) 1 sprig kadi patta (curry leaves) 2 green chilies 2 tbsp oil 2 twigs of cilantro (Coriander) salt to taste

Instructions 1. Moisten the poha with cold water by putting in a bowl and holding under a slow running tap. Mix the poha by hand. Drain excess water and keep aside (take care not to soak too long or the poha would turn pasty) 2. Chop the onions & chilies finely 3. Heat the oil in a fry pan till medium hot 4. Add the cumin seeds and let them crackle for a few seconds 5. Add the turmeric powder and asafotedia and fry for a few seconds (take care not to burn the turmeric) 6. Add the curry leaves and green chillies and fry for a few seconds 7. Add the chopped onion and lower the heat 8. Cover and cook for 2 minutes. The onions should turn soft but not brown 9. The poha that was kept aside should have absorbed the excess moisture by now Mix the poha by hand so that the flakes do not stick together and add to the fry pan 11. Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the poha 12. Cover and cook for 5 min on low heat. Do not uncover in this time. The poha must cook in the steam. 13. Stir and cook for another 1 minute uncovered 14. Serve in a bowl garnished with chopped coriander leaves & a twist of lime.
Date, 14:16:07
SourceFlickrPoha (Fried flattened rice)

Thai Style Roast Duck in Sweet Chili Sauce with Pasta

This delicious dish, can be on your table in around half an hour, quick and easy to make, using roast duck, pasta, broccoli, ginger, garlic, sweet chili, onions. Nourishing,and filling.

Thai style roast duck in sweet chili sauce image

Ingredients-2 servings

. 2 ready cooked duck breasts,thinly sliced
.1 brown onion,chunky cut
. 3 cloves garlic,thinly sliced
. 1/2 inch peeled fresh green ginger,finely chopped
. 4 broccoli florets
. 1 tbs sweet chili sauce
. 1 tomato,thinly sliced
. 1/2 red bell pepper, thinly sliced
. 1 tbs light olive oil
. packet of tagliatelle,enough for 2 servings


. Put pasta in a large pan of boiling water 2/3 rd full, 1/2 tsp salt,cook, add brocolli florets and   cook 3-4 minutes
. Fry onions in the olive oil over a medium heat till soft
. Add ginger and garlic, red bell pepper and  fry 1-2 minutes ( add a tsp of water if needed )
. Remove from heat 
. Plate up pasta after draining tossed in a little extra virgin olive  oil
.Place duck slices on top of pasta,spooning sweet chili sauce on  top
 Place broccoli,red peppers and tomatoes at sides of pasta as in  photo,add salt to taste.

Note Should you wish to cook roast duck, put breasts skin side down in a solid non stick pan, cook till skin browns and turn over to seal the other side for a minute,put into an medium hot oven on a tray for about 10 minutes till cooked but still slightly pink.

Save duck fat for your crispy roast potatoes.

Quick and Easy Spicy Thai Fish Cakes

These delicious,spicy Thai fish cakes,are quick, and easy to make,ideal to make for a snack,or supper,with left over mashed potato,a tin of red salmon,sweet chilli sauce,chopped chilli,fresh coriander,and a few spices.

Thai Fish Cakes Image

Ingredients 2 servings

. small tin of red salmon
. enough cold mashed potato to make 4 hamburger size fish cakes
, 1 tbs of sweet chilli sauce
. 1  red chilli ( type depending on heat required) de-seeded and finely chopped
. handful of fresh coriander chopped
. 1 tbs fresh lime juice
. 2 tsp mango chutney( optional) 
. salt to taste
. salad to serve with


. Mix all ingredients together till fully blended,and mould into 4 equal flat cakes like a hamburger
. Heat a little oil in a solid frying pan, and gently fry till golden on one side,turn over and cook till golden on both sides.

Serve with salad and a spoon of sweet chilli sauce on top ( other spices and more chilli can be added as required )

Quick and Easy Rendang Chicken Curry

This is a quick method, of cooking an Indonesian,style Rendang chicken curry,without the long preparation of ingredients of an, authentic recipe.Ideal method for the inexperienced cook.

Quick Rendang Curry Image



.2 chicken breast,skin removed
. 1 brown onion,thinly sliced
. 2 inch cinnamon bark
. 1 tsp cumin seeds
. 2 tbs rendang paste ready made
. 4 cloves garlic.peeled and crushed
. 1/2 inch fresh green ginger,peeled and grated
. 4 finger chillies,left whole
. handful of fresh basil leaves crushed to serve with
, cup of coconut milk
. salt to taste,or fish sauce
. cold water as needed
. cooking oil,I use coconut oil, but is expensive though worth the cost,


. Chop chicken into bite size pieces
. add oil to wok or large solid pan on a medium heat
. add cumin seeds and cinnamon and stir fry for 1 minute
. add onions,stir fry till browned,add garlic,ginger and chillies,stir fry 2 minutes
. mix chicken in the paste and add to the pan,stir fry till coloured
. add coconut milk and bring to the boil,add cold water as required to make a thick sauce during cooking
. add a pinch of salt more can be added later or use fish sauce preferably
. turn heat to a slow simmer till chicken is cooked and sauce separates from the oil
. add basil leaves stir in to sauce and and adjust salt/fish sauce

Serve with rice

Thai Curry Chicken and Vegetables

This healthy curry is full of ingredients that are counting towards your 5 a day, My favorite times are cooking a batch of rice & drizzling the chicken curry over the rice. Quite Satisfying for me to drink an Indian lager,like Cobra,or Kingfisher,with dishes such as these.


2 tablespoons Vegetable oil
1 teaspoon Five-spice powder
1/2 teaspoon salt (up to 1.5 tsp)
1/2 teaspoon Garlic powder
1/2 teaspoon Ginger
1/2 teaspoon Pepper
1/2 teaspoon Cayenne pepper
1 tablespoon Soy sauce
1 1/2 pounds Chicken breasts skinned, boned cut into 1 inch pieces
1 cup Chicken broth
3 teaspoons Curry powder
2 tablespoons Rice wine vinegar or vinegar
14 ounces Coconut milk (not cream of coconut)
16 ounces Frozen broccoli carrots, water chestnuts and red pepers,green beans
5 cups Hot cooked rice


1.  Heat oil in a large skillet or wok over medium-high heat until hot.
2.  Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well.
3.  Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.
4.  Add chicken broth, curry, vinegar, and coconut milk; stir.
5.  Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly.
6.  Add veggies to skillet, bring to a boil.  Cook 3 to 5 minutes or until veggies are crisp-tender.
Serve over  rice. 

Cashew Chicken Curry

A mild heat curry,using cashew nuts and chicken cooked with butter,to give a delicious tasting recipe


Thai Chicken and Cashew Nut Curry image

0.25 cup Butter
1 medium Onion finely chopped                                              
2 large cloves garlic finely chopped
1 tablespoon fresh ginger finely chopped peeled
3 tablespoons curry powder
1 teaspoon Salt
1 teaspoon ground cumin
0.5 teaspoon cayenne
3.5 lbs boneless skinless breasts/thighs cut into 1" cubes
1 can diced tomatoes
0.25 cup fresh cilantro chopped
0.25 pound roasted cashews
0.75 cup Plain yogurt

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.add a few cashew nuts to finished curry.

Serve over jasmine rice

Healthy Low Fat Dairy Free Vegetable Curry

Made with cauliflower,sweet potato,red bell peppers,red onions,coconut milk, and coconut oil,a subtle blend of, Indian spices,coriander,and mild chillies,make this an ideal meal for the whole family,or just an evening supper.You can add any vegetables you fancy,also lentils and beans,any amount you want.

Image vegetable curry

INGREDIENTS - 1-2 servings- use as much you want

. Cauliflower florets

. Red bell pepper sliced

. Sweet potatoes,peeled and cut into bite size pieces

. 1 red onion thinly sliced

. 1 cup coconut milk ( light type if preferred)

. 3- or more crushed garlic cloves

. 1 inch fresh green ginger peeled and shredded

. 3 cloves

. 2 inch of cinnamon bark broken up

. 1 heaped tsp cumin seeds

. 1 heaped tsp mustard seeds

. 1 tbs medium curry powder

. 1 tsp turmeric

. 1/2 tsp cayenne pepper

. 1 tsp paprika

. 1 tsp garam masala ( to be added at end of cooking

. 2 tsp coriander seeds

.1 tbs mango chutney ( optional if you like a sweeter curry)

. salt to taste

. 4 crushed black pepper corns

. 2 chopped fresh tomatoes,and 1 tsp tomato puree

. Chillies ( type and amount is a personal choice) just add one  mild one de-seeded if not sure as chopped chilli can always be added at end of curry but not taken away if too hot !

. handful of chopped fresh coriander including stalks

. oil to cook with I prefer coconut oil due to it's high heating properties and health benefits,or use light olive oil,about 2 tbs,more if needed


. use a wok ideally or solid pan, heat all whole spices and seeds inc. pepper corns over a medium heat about 1-2 minutes till spices release their aroma,and the mustard seeds start popping,may need a lid to stop them going all over the kitchen !

. add oil to pan and onions stir fry till browned,add garlic and ginger,chillies.stir fry 1-2 minutes,do not burn garlic or it will taste bitter

. add dry spice powders,except garam masala with a couple of tbs of cold water to pan as this helps stop spices burning,stir fry a couple of minutes,then add tomatoes and puree,stir frying till mixed in,add vegetables and stir fry to cover with sauce adding cold water as required

. add mango chutney if using, 1/2 -1 tsp salt you can always add more later but can't take it away !

. add coconut milk and more cold water if needed

. bring to the boil then turn to a low simmer and cover with a lid and cook stirring occasionally till veg is cooked

. add chopped coriander and garam masala at end of cooking stirring in, check for salt taste,and chilli heat adding more if required

. serve with Nan bread.chapatti or rice

                                                    Vegetarian curry recipe video

. Note - if a thicker sauce is require remove veg with a slotted spoon into another container keeping it warm, heat sauce over a high heat to reduce to required Consistency,then add back to the vegetables,add more coconut milk at end of cooking if you want a milder curry.

The Secret of Making Great Curry Dishes
The Secret of Making Great Curry Dishes
Indian Food Recipes Are Better With This Smoked Spicy Salt
Recipe Type: Other
Author: Dan Toombs
Prep time: 5 mins
Total time: 5 mins
  • 1 250g box of Maldon Sea Salt or similar good quality flaky salt
  • 1 heaping tablespoon freshly ground allspice
  • 1 heaping tablespoon freshly ground cinnamon
  • 1 heaping tablespoon dried mint
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground fenugreek
  • 1 teaspoon freshly ground black pepper
  1. Place all of the ingredients into an air-tight container.
  2. Mix well and use as needed.
  3. Enjoy

Almost every Indian curry house has it’s own curry sauce recipe. These curry sauces are made in large batches and used as a base ingredient for many different curries.
The curry sauce makes it possible for chefs to cook, plate and serve mouthwatering curries which would normally take much longer to make. By adding different ingredients to the base curry sauce, Indian chefs can make everything from mild kormas to violently hot phall curries in no time.
Over the years I have tried many different recipes for curry sauce and most of them are quite similar. This curry sauce is the one I use most often when asked to cook restaurant style curries. I’ve also been experimenting with a low fat curry sauce recipe which is very nice. You can view it here.
This curry sauce recipe makes enough for eight curries. Each of the British Indian restaurant style curries on my site serve 3 to 4. If you have leftover sauce, it freezes well. It also keeps in the fridge for up to four days.
Preparation and cooking time: 90 minutes
10 tennis ball sized cooking onions – finely sliced
250ml vegetable oil
10 cloves of garlic – smashed in their skins
2 inch piece of ginger – finely sliced
1 carrot – peeled and chopped
1 cup shredded cabbage or lettuce
1 red bell pepper – diced
400ml ( 1 tin ) chopped tomatoes
4 tablespoons ghee
1 tablespoon turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon ground fenugreek seeds
1 tablespoon paprika
Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
Curry sauce recipe in my new book
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Place the ginger and garlic with about a half pint of the water in a blender and pulverize to a smooth paste. Set aside.
Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
Throw in the sliced onions, bell pepper, carrot and cabbage/lettuce and cook slowly over a medium heat in the oil. Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
Finally, add the tomatoes and just enough water (about 2 cups/ 500ml) to cover cover the vegetables.
Bring to a boil and then cover turn the temperature down. Simmer for about 30 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
After 30 minutes, remove the mixture from the heat and allow to cool slightly.
You’re almost there now.
Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about two minutes per batch. Actually I cheat and use one of those hand held blenders which I strongly recommend purchasing if you don’t have one.
Once your sauce is smooth and looking good, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
Use immediately or store in the fridge for up to four days or freeze.

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