Indian Restaurant Curry at Home Misty Ricardo's Curry Kitchen

Table of contents :
Foreword
Introduction
General Information
The Fundamental Bits and Bobs
Basic Equipment
Bought Ingredients
Where to Buy?
The Essential Cooking Method
Useful Information
Pre-Prepared Ingredients
Mix Powder
Base Gravy
Ginger/Garlic Paste
Tomato Paste
Garam Masala
Seasoned/Spiced Oil
Onion Paste/Bunjarra
Pre-Cooked Chicken
Pre-Cooked Lamb
Pre-Cooked Keema
Chicken Tikka
Starters
Onion Bhaji
Tandoori Chicken
Seekh Kebabs
Chicken Chaat
Popular Curries
Madras
Rogan Josh
Tikka Masala
Bhuna
Jalfrezi
Dopiaza
Dhansak
Vindaloo
Pathia
Ceylon
Korma
Special Dishes
Butter Chicken
Garlic Chilli Chicken
Karahi
Balti
Biryani
Masala Fish Fry
Punjabi Chicken Staff Curry
Extra-Hot Curries
Phaal
Naga Bhuna Masala
Side Dishes & Sundries
Onion Salad
Mint Sauce (Raita)
Bombay Aloo
Simple Vegetable Curry
Dhal
Saag Aloo
Aloo Gobi
Rice & Breads
Pilau Rice
Special Fried Rice
Naan
Chapati
Appendix A: Online Suppliers
Appendix B: Video Reference
Acknowledgements

Citation preview

INDIAN RESTAURANT CURRY AT HOME VOLUME 1 by Richard Sayce

Misty Ricardo’s Curry Kitchen

Copyright © 2018 Richard Sayce First published in 2018 (V1.0)

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the author. Although the author has made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause. Book Design: Richard Sayce Assistant Editors: Paul Clay & Gary Crossley Cover Design: Richard Sayce Cover Photo (Chicken Madras): Paul Heaps / Create Photography ([email protected]) All other Photos and Artwork: Richard Sayce, unless otherwise stated. All recipes created by the author unless stated otherwise. All associated YouTube videos filmed and edited by the author.

Misty Ricardo’s Curry Kitchen YouTube Facebook Instagram Twitter Email

www.youtube.com/MistyRicardo www.facebook.com/MistyRicardosCurryKitchen www.instagram.com/mistyricardo/ www.twitter.com/MistyRicardo [email protected]

Table of Contents Foreword Introduction General Information The Fundamental Bits and Bobs Basic Equipment Bought Ingredients Where to Buy?

The Essential Cooking Method Useful Information Pre-Prepared Ingredients Mix Powder Base Gravy Ginger/Garlic Paste Tomato Paste Garam Masala Seasoned/Spiced Oil Onion Paste/Bunjarra Pre-Cooked Chicken Pre-Cooked Lamb Pre-Cooked Keema Chicken Tikka

Starters Onion Bhaji Tandoori Chicken Seekh Kebabs Chicken Chaat

Popular Curries Madras Rogan Josh Tikka Masala Bhuna Jalfrezi Dopiaza Dhansak Vindaloo Pathia Ceylon Korma

Special Dishes Butter Chicken Garlic Chilli Chicken Karahi Balti Biryani Masala Fish Fry Punjabi Chicken Staff Curry

Extra-Hot Curries Phaal Naga Bhuna Masala

Side Dishes & Sundries

Onion Salad Mint Sauce (Raita) Bombay Aloo Simple Vegetable Curry Dhal Saag Aloo Aloo Gobi

Rice & Breads Pilau Rice Special Fried Rice Naan Chapati

Appendix A: Online Suppliers Appendix B: Video Reference Acknowledgements

Foreword Hello and welcome to the first Misty Ricardo’s Curry Kitchen book. My love for Indian food goes right back to my childhood. Growing up in Britain in the seventies, my experience of food was mostly the staple British classics, such as roast meat and two veg, cauliflower cheese, beans on toast, ham salad, cheese on toast, chicken pie, and of course potatoes… many potatoes! As a special treat, a spaghetti Bolognese or lasagne would be conjured up. Don’t get me wrong, this is not a complaint. Our family was lucky enough to be well nourished and enjoyed the typical food of the time, never missing out on a roast dinner once a week on Sunday. My early life food experiences will have been shared by most British people of my generation. My very first memories of Indian food come from when I was around six years-old. Lying in bed, seemingly late at night (or probably more like 9.00pm), I could smell an amazing aroma of curry drifting upstairs. My parents would be enjoying a rare Indian takeaway. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells. I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce, and just one taste was enough to fuel a lifelong craving for curry. Sadly, I was always sent back to bed craving more. I’m sure that some of you will have had similar introductions to Indian food, and found yourselves, as I did, quickly hooked. It’s addictive stuff! I think this goes some way towards explaining the massive growth in the popularity and availability of Indian food in the UK over the years, which has seen the number of Indian* restaurants and takeaways increase from just a handful in the 1950s to over 9,000 today. (*Although we Brits call them Indian restaurants, 85 to 90% of restaurants in the UK are owned and run by Bangladeshis.) By the time I became a teenager the family were enjoying takeaways a little more often. They were usually either Chinese (fine by me) or Indian (heaven). There was one curry I loved especially, which was chicken Madras. It remains one of my favourites to this day. The tangy tomato-based spicy sauce with lean chunks of meat is like a festival of flavour in the mouth, despite having relatively few ingredients. (I avoided the word ‘simple’ in the previous sentence because, as I discovered, the seemingly easy curries such as Madras are quite difficult to master.) Fast-forward some years into adulthood, and with newly found independence there came a necessity for cooking, which I also found satisfying and enjoyable. Experimenting with (self-proclaimed) masterpieces of my own such as linguini Bolognaise, fish pie, faggots and peas, cheese omelette, Welsh rarebit and chilli-con-carne, there came a time when I felt confident enough to try making a curry. How hard could it be? After a few attempts at following traditional style recipes and convincing myself that I’d be able to recreate my favourite curry tastes, realisation dawned that it was probably best left to those who knew what they were doing! So, without the time or resources to invest, and being disheartened, I decided to think of Indian food as an occasional treat to be enjoyed from a takeaway or in a restaurant. Pressing the fast-forward button again (it’s many years later, circa 2011), I found myself with some spare time and a keen appetite to learn. The abundance of information on the internet rekindled my passion, and unwittingly I embarked on a journey that would ultimately lead me to where we are today. I now have a YouTube channel (www.youtube.com/c/MistyRicardo) with over a hundred videos, and enjoy a thriving presence on Facebook and Instagram. I’m cooking and serving food for the public as a catering sideline, accessing British Indian Restaurant kitchens, travelling to India, and, of course, writing this – the Foreword to my first book. The most important motivator for me has been the fantastic people I have met along the way, both in real life and on the internet. I have made some good friends with whom I have enjoyed fun and experimental cooking sessions, new restaurants, travel, and deep discussions about the enigmas of cooking British Indian Restaurant curries. Oh, and not to forget sharing some good beer and wine! The focus of this book is on my main passion, which is British Indian Restaurant and takeaway style (BIR) cooking. I will detail and demonstrate how to make all the classic curries, starters, side dishes - and more - at home in your kitchen. The BIR approach to making curry has several unique elements designed for flexibility and speed, albeit with preprepared component ingredients. Most importantly, it is the cooking methods that make BIR curry stand out from the crowd, with its sublime flavours imparted from, not least, a high heat. More on that later. There are many (a great many) people that I want to give thanks to for their support and participation, which I will elaborate on in a separate chapter. Having said that, I feel it’s important to give my special thanks at this point to my assistant editor and friend, Paul

Clay, who has consistently supported and encouraged me, and without whom this book would probably not have been written. Richard Sayce

Photo by Bob Flanagan, a follower of MRCK - Chicken Rogan Josh

Introduction Indian food, or to be more precise, South Asian food, needs little in the way of an introduction. Almost everyone in the UK has eaten curry in one form or another, and I know of very few who dislike it. My own experience of Indian food in the UK began from quite an early age. Having been introduced to the likes of chicken korma and lamb Madras takeaway curries, I quickly developed an obsession with British Indian Restaurant and takeaway food (BIR). This was long before learning about the huge variety of traditional Indian home-style dishes, such as dosa, nihari, upma, dal mahkni, kheer, and so on. It is no surprise that having fallen in love with BIR food early on, it is my preferred style of Indian food. That having been said, I have a growing passion for traditional or home-style Indian food as well. The focus of this book is firmly on cooking BIR style food at HOME. I have spent many years learning, experimenting, creating, and honing my own recipes and techniques, all of which can and will produce restaurant quality results. All recipes in the book are my own, unless otherwise mentioned. There are many books and sources of information about the origins of BIR food and how it has evolved. I won’t be elaborating in detail on that, but suffice it to say that we have a lot to thank South Asian immigrants for, and especially those from Bangladesh, for developing this proprietary way of cooking complex Indian food quickly to order and in a great variety of menu items. Indeed, most ‘Indian’ restaurants and takeaways in the UK are owned and run by Bangladeshis. But from herein, for the sake of brevity and convenience I will use the word ‘Indian’ to refer to ‘Indian subcontinent’, which includes countries such as Pakistan, Nepal, Bangladesh, Sri Lanka, etc. Later I will elaborate more on the key features of BIR cooking, but for now, here are a few key phrases: ASSEMBLED TO ORDER, FAST COOKED, HIGH HEAT, PRE-COOKED INGREDIENTS, CONVENIENCE, FLEXIBILITY. In addition to the many recipes, the book has much vital information in the first few sections. I strongly recommend that you read everything thoroughly. You will come to learn that the cooking technique is the most important component in BIR food. Read. Focus. Practice. Learn. And most of all ENJOY!

Photo by Nick Gerrish, a follower of MRCK – Assorted Curries

General Information All recipes in this book are of my own creation, unless otherwise mentioned.

Recipe Conventions & Measurements tsp = teaspoon = 5ml TBSP = tablespoon = 15ml Spoon measurements are level unless stated otherwise. ‘Oil’, unless stated otherwise, refers to neutral tasting oils such as sunflower, vegetable, rapeseed, etc. ‘Ghee’, unless stated otherwise, refers to either vegetable or butter ghee. One peeled medium-sized onion is approximately 150g.

Portion Sizes All curry recipes in the book (unless stated otherwise) are for a generous single portion of the same quantity you would expect from an Indian takeaway: plenty enough for one person, or possibly two with smaller appetites. The amount of the main curry ingredient (chicken, lamb, prawns, vegetables, etc.) is at your discretion. I suggest including between 175-200 grams in each curry portion.

YouTube Video Channel In all but a few of this book’s recipes there is an accompanying video demonstrating exactly how to make it. The ‘Misty Ricardo’s Curry Kitchen’ YouTube channel was born several years ago, and has grown to include over a hundred (mainly recipe) videos. There is a YouTube icon within each of the recipes that can be pressed or clicked to access the corresponding video. The recipes match the videos exactly, except for a very few minor tweaks and improvements. If in doubt follow the book recipe, but please do watch the videos as they demonstrate the all-important technique in visual detail, as well as being entertaining in parts. If you are reading this ebook on a device that does not support external links, or is not connected to the internet, I have included a full list of the YouTube video URLs in Appendix B.

www.youtube.com/c/MistyRicardo

Facebook, Instagram & Twitter Misty Ricardo’s Curry Kitchen has an interactive, busy and friendly Facebook page that has new posts added on most days of the week. The page has many followers, and many of them post pictures of the food they have made by following my recipes. A sense of community is important, so why not join the fun? Press or click on the link below to visit the Facebook page (all free of course). www.facebook.com/MistyRicardosCurryKitchen You can also visit the Kitchen on Instagram and Twitter: www.instagram.com/MistyRicardo www.twitter.com/MistyRicardo

The Fundamental Bits and Bobs

Basic Equipment Frying Pan You can cook curry in any type of frying pan, but for the best results use an aluminium one that’s not non-stick. Aluminium is a metal with excellent heat conductivity, fast temperature adjustment, is light but durable, and distributes the heat evenly. A disadvantage, however, is that aluminium pans do not work on induction hobs. Stainless steel or iron pans have some of those advantages, but they don’t spread the heat evenly. This means it’s harder to make best use of cooking techniques, and it’s easier to burn the contents. Pans with Teflon non-stick coating are probably the least favourable for cooking British Indian Restaurant (BIR) curries, although it is possible to get good results. The non-stick coating slows down heat conductivity, and, of course, it stops the pan contents from sticking. This is great if you’re frying an egg, but in BIR cooking it’s preferable to have the curry adhere to the pan a little and caramelise for the best flavour. I recommend using a frying pan that has the smallest diameter you feel comfortable using. The smaller the pan, the less weight it has, which means more heat energy goes into the pan contents, allowing for a higher temperature to be reached and maintained. For the typical size of curry you might get from an Indian takeaway, a 24cm (rim-to-rim diameter) pan is usually sufficient. A 26cm size is a good all-rounder (no pun intended) for larger portions. I would avoid larger frying pans when cooking single portion curries.

Korai Also sometimes known as ‘kadai’ or ‘karahi’, these pressed steel or cast iron dome-shaped pans are fun and authentic to cook in, and have a thicker surface than woks or frying pans. The thicker ones retain heat very well but are sluggish to gain or lose temperature. With practice you can overcome this and control the heat effectively to take advantage of the higher maximum temperature at the right time in the cooking process. For some inexplicable reason balti and karahi curries seem to taste better when prepared in a korai. Use one that’s just big enough for all the ingredients for optimal heat efficiency.

Wok A thin steel wok is great for frying rice or scorching vegetables (for instance the onions and peppers for a jalfrezi curry). The high but thin sides maximise heat input while reducing spillage, and allow intense stir-frying without significant temperature loss.

Spoon or Spatula Use any implement you want, provided it can stir and scrape quickly and efficiently. I often use a stainless-steel chef’s spoon, a wooden spatula, and a firm silicone spatula - though not necessarily at the same time! Some people dislike the sound that a metal spoon makes scraping on the pan, whereas others think using a wooden version is a bit ‘Delia Smith’ (no offence, Delia).

Stock Pot or Pressure Cooker For making batches of base gravy, pre-cooking chicken, lamb, vegetables, cooking rice, dhal and so on, you’ll need a decent sized stock pot or pressure cooker. A 7-litre capacity pot should be enough, but if you plan to make larger batch sizes of base gravy, buy bigger. Most of the time I use a 7 or 8-litre pot, although I do own much bigger ones for ‘special’ occasions. But that’s a different story!

Saucepan & Ladle To keep base gravy hot and ready to add when cooking curries, I suggest you have it slow simmering in a saucepan and use a ladle to dispense it. Most curry recipes in this book require about 350-400ml of (diluted) base gravy, so use a saucepan with enough capacity for as many curries you’re making in a session. Measure the millilitre capacity of your ladle and learn how much to fill it by eye with common amounts such as 30ml, 50ml, 75ml and 100ml. The ladle I use in the Misty Ricardo’s Curry Kitchen videos fills to 100ml.

Food Processor or Stick Blender Essential for blending base gravy, making pastes, and a variety of other tasks. I prefer to use a stick blender as it’s easier to clean than a food processor, but either is fine. If you are buying a stick blender invest in a good quality,

powerful model. Cheaper versions don’t tend to last.

Measuring Spoons With practice and experience you will learn to gauge a level teaspoon (5ml) or tablespoon (15ml) measurement by eye, and, like the pro BIR chefs, even be able to dip into spice powders with a cooking spoon and scoop them up accurately. In the meantime, play safe and use accurate measuring spoons. You will notice that my recipes use LEVEL spoon measures as standard unless stated otherwise.

Scales I have included precise weights for ingredients in many of my recipes. Use accurate scales with a minimum resolution of 1g that can handle weights up to 5Kg. In addition, jewellery scales may come in handy for measuring spices at a finer resolution, such as one tenth of a gram, if you really feel the need.

Coffee/Spice Grinder or Pestle & Mortar There’s no doubt that freshly ground whole spices are superior to the pre-ground versions sold. A coffee/spice grinder is a convenient and quick tool to use. A pestle & mortar, while being more traditional, needs more effort and time. It’s your choice: physical effort and desi-smugness, or speed and efficiency but with the added risk of making coffee that tastes of cumin.

Hob / Burner Gas is preferred over electric for BIR cookery, which benefits from high and easily controllable heat. However, it’s perfectly possible to create restaurant quality BIR curry on an electric hob: it just takes a little more practice and skill.

Tava A tava or tawa is a flat frying pan without sides, and is most commonly used for making chapatis. They are available in bare metal and non-stick varieties, with both having a different advantage. The non-stick variety is best for making chapatis because the dough will not stick to the surface and can be flipped easily. When making naan breads with a tava the bare metal variety is best as the naan dough will stick to the surface, and when the tava is flipped over the top side of the naan can be cooked directly over a flame. (See the Naan recipe in the Rice & Breads chapter for more details.)

Bought Ingredients Spices Indian food simply would not exist as we know it without spice. There are many types used in BIR cooking, both in ground and whole forms. Most curries made in restaurants and takeaways are based on the same foundation of common ground spices. For convenience and speed a pre-prepared mixture of those powders is added to the curries as standard, commonly known as ‘mix powder’. (See the Pre-Prepared Ingredients chapter for my Mix Powder recipe.)

Cumin One of the most well-known spices in the world, cumin is essential to Indian cooking. With a distinct earthy, warm and pungent flavour, there are very few South Asian savoury dishes that don’t use it. Cumin is used in both seed and powdered form.

Coriander These spherical light brown seeds are another key ingredient. They have a citrus and earthy aroma, and are most often used alongside cumin to build basic Indian flavours. Coriander is generally used in powder form, but the seeds are sometimes crushed for texture.

Turmeric Turmeric is distinctively yellow, and has a soft, warm, earthy taste. It is another spice that’s used very often, and mostly as a powder. Despite its mellowness, excessive use can overpower a recipe. I use the commonly available powdered version, as opposed to the fresh root. Avoid spilling it in your kitchen: it stains everything!

Chilli Powder This hot, pungent red stuff is used extensively in South Asia, and is a vital part of the cuisine. Chilli powder is made by drying out fresh chillies and grinding them to a very fine consistency. There are several types of chilli powder commonly used in Indian cookery. What I refer to as ‘regular’ or ‘normal’ is that sold labelled simply as ‘Chilli Powder’. Generally hot, but not excessively so, a good brand will be a handy all-round powder to keep in the kitchen. A good chilli powder should not be overly harsh once cooked properly. ‘Kashmiri’ chilli powder is typically milder in heat and has a distinctive piquancy. It has a vibrant red colour that enhances the appearance of any curry. Deggi mirch, made from a colourful blend of red capsicums and chillies, also imparts a vibrant red colour, but with a little more heat. There are also chilli powders available that are significantly hotter. These will typically be labelled as ‘Extra Hot Chilli Powder’, but if you are daring you can buy specialist powders made from super-hot chillies such as naga, habanero, Carolina reaper, and so on. Different chilli powders have slightly different piquancy, and you can get extra dimensions of flavour in a dish by combining them. My recipes often include various combinations of ‘regular’, ‘extra hot’, and Kashmiri chilli powders. The amounts and types stated in the recipes are guidelines. Feel free to experiment! Instead of buying the pre-ground version, another option is to buy dried red chillies and grind them yourself for a fresher flavour. Remove the stalks beforehand as they can be bitter.

Garam Masala Meaning ‘warming spices’, garam masala is a mixture of aromatic powdered spices such as cinnamon, coriander, bay leaves, nutmeg, black peppercorns, cloves, fennel seeds, mustard seeds, cardamom seeds, and cumin seeds. In BIR cooking garam masala is commonly used as a minor component of mix powder. It is often added to a curry near the beginning of cooking, and in some cases it is added at the end for a more prominent aftertaste. With its pungent flavour garam masala should be used sparingly to avoid overpowering the food. You can rely on good quality shop-bought garam masala, although I’d recommend making your own from fresh whole spice. (See my Garam Masala recipe in the Pre-Prepared Ingredients chapter).

Fenugreek (Methi) This is a common ingredient in many BIR dishes, where it contributes a unique flavour and fragrance that is especially noticeable during cooking. Both the seeds and leaves of the fenugreek plant have uses in Indian restaurant food. Strictly speaking, fenugreek leaf is a herb rather than a spice. The most commonly used form is the dried leaf (kasuri methi), which is cheap to buy and imparts an aromatic layer of flavour. Fresh fenugreek leaves can be used for a fresher, more sophisticated taste. Fenugreek seeds have a similar flavour to the leaves, and are a little more bitter. Fenugreek powder ground from the seeds adds a little extra earthy character to curries, while the whole seeds make up an important part of panch phoran (see below). Fenugreek is a bitter tasting ingredient, so should be used carefully to avoid overpowering the food.

Paprika This warm, mellow and slightly sweet flavoured powder is made from dried capsicum (bell peppers). It adds red colour to food and imparts a subtle savoury flavour. By and large, the typical unsmoked Spanish and Hungarian paprika are used, although I

have found a clever use for the smoked variety (see the Pathia recipe in the Popular Curries chapter).

Tandoori Masala A common ingredient in BIR cooking, tandoori masala is a blend of powdered spices traditionally used in tandoori chicken and tikka marinades. Vaguely like garam masala (but not as pungent), tandoori masala usually contains a sour element that provides a tangy flavour. It sometimes contains red food colouring, but this is becoming less common (at least in the UK). I use tandoori masala in numerous recipes throughout the book, including some curries.

Cassia Bark While being part of the cinnamon family, the bark of the cassia tree is more pungent, tougher, less sweet, and has a darker colour than that of the light brown, brittle, ‘true’ cinnamon quills. Cassia bark is very good at infusing flavour to the oil in dishes when added early. It can also be added to simmering water to impart its aromatics to rice or pre-boiled ingredients.

Asian Bay Leaf (Tej Patta) These leaves, which are from the cassia tree, share a slightly similar flavour to the bark. They are used in the same way as cassia bark: to infuse flavour. Tej patta are different in taste and appearance to the better-known leaves from the bay laurel tree often used in western cooking. Asian bay leaves have three large veins running from top to bottom, whereas the European version has just one vertical vein. They are often quite difficult to find in the UK and many other countries. Some Asian supermarkets sell them very cheaply in bags, but if you are not fortunate enough to live near one, tej patta are usually available to buy online from eBay, Amazon, or specialist websites. I recommend you do try to source some, but you can omit them or substitute with the ‘normal’ type instead if you wish.

Green Cardamom This is another commonly used and essential spice for the store cupboard. The seeds inside green cardamom pods yield a lovely aromatic, ethereal dimension to Indian food. While having a delicate flavour, its subtlety isn’t suppressed by other robust spices. It manages to poke through the top of any dish and win the day. Green cardamom pods are usually added whole when cooking, and should always be split open before use so that the flavour of the seeds can escape. The flat of a large knife is handy to crush the pods open. Not everyone likes biting into a spice pod, so to avoid embarrassment at the dinner table scrape the seeds out and discard the pod before using. The little seeds can be added as they are or ground to a powder (elachi). For the very lazy, elachi powder can be purchased ready to use. Be prepared to pay a premium though: green cardamom is the world’s third most expensive spice by weight, after saffron and vanilla.

Black Cardamom This large, dark spice pod is a world apart from its green cousin. Black cardamom seeds have a unique smoky, earthy, musky flavour. They work well in red meat based curries, and as an ingredient added when pre-cooking lamb (see my recipe later). Careful use is needed because they are not everyone’s cup of tea.

Cloves Once again, yet another dimension of aromaticity (if that isn’t already a word, it should be!) is afforded to us by another pungent spice: the mighty clove. In BIR food its most common uses are as a component of garam masala, and to flavour pilau rice. Avoid adding them whole to a curry because they are difficult to retrieve, and most people find them unpleasant to chew on. I tend to use cloves sparingly as they remind me of the clove oil administered to me to soothe early-life toothache!

Black Pepper While not used in an abundance of BIR dishes, black pepper is an important component of garam masala.

Star Anise & Fennel Seeds Both these spices have an aniseed flavour. They can both be used to infuse that flavour into oil or water-based dishes, but the star anise should be fished out before serving.

Chaat Masala An overlooked and underestimated blend of tangy, pungent spices. In South Asia it is traditionally added as a seasoning to street food and snacks just before serving. Chaat masala is salt based, most usually containing sour amchoor (dried mango) powder, various aromatic spices, and often sulphurous kala namak (black salt). It gives a fantastic zingy taste to anything you sprinkle it on.

Panch Phoran Panch phoran (often spelt differently) translates in various languages to ‘five spices’. Those spices, which are usually mixed in equal quantities, are fenugreek seeds, fennel seeds, nigella/kalonji seeds, black mustard seeds, and cumin seeds. Panch phoran is a special friend of vegetables, particularly potato. My vegetable-based recipes use it a lot.

Amchoor Powder Unripe mangos are dried and ground to make this sour tasting powder, which can be used as a substitute for lemon or lime juice. While not having the fresh taste of its counterparts, it has a distinctive fruity sourness.

Elachi Powder See ‘Green Cardamom’.

Nutmeg With its warm and sweet taste, the aromatic flavour of nutmeg can complement most dishes. It’s hardly used in BIR cooking except as a component in garam masala, and as a subtle addition to chicken tikka and tandoori marinades.

Onions Mainly the brown ones, and lots of them! Onions are essential in BIR style cooking. Base gravy is full of them, and many curries and starters use onions sliced or chopped one way or another. I use the medium-sized onions originating from Holland or the UK, which have a good strong pungency. For salads and garnishing, red onions or the large mild Spanish onions are good when used raw. If possible, buy onions that are very firm and fresh. Buy cheap and in bulk if you can, and store in a dry, cool place: if treated properly they can last for a couple of months. I buy large bags (around 9Kg) from Asian supermarkets, having inspected them prior to purchase to make sure they are as fresh as possible. Occasionally there might be a ninja onion that is brown and rotten inside, but it’s a risk worth taking if you can buy in bulk cheaply enough.

Ginger & Garlic Closely allied with onions, these two pungent accomplices in crime help form the foundations of flavour in Indian food. It just wouldn’t be the same without them. In BIR cooking ginger and garlic are mostly used in a blended paste form and fried in oil before adding powdered spices. Ginger can be overpowering, so a ratio of 2:1 or 3:1 in favour of garlic has a kinder balance. Other common uses are for garlic to be sliced thinly and fried (for example in a garlic chilli chicken curry), and for ginger to be sliced into thin matchstick shapes (julienned) for garnishing (reminiscent of Pakistani cuisine). For pukka results make pastes of ginger and garlic from fresh. A very close substitute is the frozen equivalent, usually sold in block form. Make sure whatever you buy is 100% natural and free of preservatives. Avoid jars and tubes of ginger and garlic paste: they have a slight bitter taste, and when fried they spit fiercely.

Oil & Ghee There’s no doubt that a good amount of oil or fat is needed to make Indian restaurant style food taste so good. For the health conscious amongst you, I sympathise, but if you want the best flavour you should be using around the amount stated in the recipes. Oil tends to float to the surface of curry, so to reduce your calorie intake spoon off what oil you can after you’ve finished cooking. Keep the salvaged ‘seasoned’ oil, as it can be used to enhance subsequent curries you make. (See ‘Seasoned/Spiced Oil’ in the Pre-Prepared Ingredients chapter.) You can use many types of oil or ghee to make Indian food. Neutral oils such as sunflower, vegetable, rapeseed and coconut can be used without imparting any significant taint to the flavour of the dish. I would avoid extra-virgin olive oil in BIR cooking: it has flavour that doesn’t fit well and has a relatively low smoking point. Butter ghee is a ‘clarified’ form of butter, meaning that it is has had the milk proteins removed to leave the pure flavoured oil behind. Butter is heated until the milk solids separate and the oil content - the ghee - rises to the surface. It’s very tasty, rich, and calorific. In moderation it has its uses, for example, to enrich biryani or pilau rice, or to add a special finishing touch to some curries and rice dishes. Butter chicken? Now that’s another story! Vegetable ghee is a considerably cheaper alternative, which, like its bovine sibling, smoothly rounds off the flavour of Indian food nicely (for want of a better expression). Use it in place of (or mixed with) ‘normal’ oil at the start of making a curry. Avoid hydrogenated forms of vegetable ghee: ‘trans fat’ is purportedly bad for you.

Tomatoes, Purée & Passata With its savoury umami glutamate flavour, tomato adds an important layer of flavour to Indian food, especially curry. It’s usually added to BIR curries in the form of a paste early on. The paste can be made by diluting tomato purée or by blending tinned or fresh tomatoes. More on that later in the recipe section. When shopping, buy vibrant red fresh tomatoes, preferably on-the-vine. They are so much better than the pale, unripe ones labelled ‘Salad Tomatoes’. Choose your brand of tomato purée wisely. Cheap ones can be a little astringent, although some of the budget brands are very acceptable. I mainly use White Tower tomato purée for its quality and sweetness, which you can usually buy

in tins at Asian supermarkets. Buy some if you can get hold of it, but having said that, regular supermarket brands may be just as good. Passata, being a ready-made tomato paste, is convenient to use straight from the bottle. I have tried using it several times, but have not been particularly enamoured with the taste. You, however, might like it.

Chillies Fresh chillies are packed full of heat and flavour, and can be addictive. When eaten they cause the body to release its natural painkiller, endorphins, which give a feeling of pleasure. There are hundreds of types of chillies, varying in heat, colour, and size. The most common types used in BIR cooking are the hot thin green chillies (sometimes called ‘finger chillies’) and the fatter and paler green ‘bullet’ chillies, which are readily available and, depending on where you buy them, cheap. Asian grocers and supermarkets offer the best value and sell a variety of chillies to cater for all ethnic tastes. In ‘regular’ supermarkets the choice can be limited and more expensive, though you can normally find packs labelled as ‘mixed chillies’, which are fine to use. You can of course use any type of fresh chillies you wish. Hotter varieties such as naga, Scotch bonnet, and Carolina reaper are becoming more readily accessible.

Lemon Juice The best results come from using the juice of freshly squeezed lemons. A much cheaper option is to use shop-bought lemon juice or dressing. Different types will have different acidity levels: be careful not to overpower a curry with it. Instead of fresh I often use lemon dressing from tall squeezy bottles (various brands available). The bottles are sold in all Asian groceries and supermarkets I have encountered, and are a cheap and adequate substitute for fresh lemon juice in most cases.

Other Vegetables There are many vegetables that suit Indian food. Some, such as potato, carrot and cauliflower usually need precooking before adding to a curry. Softer vegetables such as mushrooms, peas, spinach, and aubergine can be cooked from raw. Naturally, fresh vegetables are best, but it’s very convenient to have good quality frozen ones such as peas, carrot, cauliflower and spinach in the freezer.

Chicken, Lamb & Other Meats Whichever type of meat you use it will be a recipe’s most expensive ingredient. If you are planning to make the recipes in this book often (and I hope you do), I recommend shopping around for the best prices. Supermarkets may be convenient, but tend to charge high prices for meat. You can save quite a lot of money if you can find a good, cheap butcher or have access to a reputable wholesaler or food catering supplier. Most Asian grocery shops and supermarkets I have encountered have a butchery section that sells meat at reasonable prices. Also, it’s usually cheaper to buy in bulk from some outlets. For poultry, BIR style cuisine almost always uses pre-cooked chicken breast in curries, but there’s no reason why you can’t use thigh meat instead. In fact it’s cheaper and more flavoursome. Chicken thighs can be a little fatty though, so they’re a bit more time consuming to trim. Tandoori chicken is cooked on the bone, and is most often made from whole leg portions or thighs. Both are quite cheap to buy. Lamb (or mutton) is the most expensive common meat option, but when cooked correctly is tender and delicious. The leg meat has less fat and is more expensive. I prefer using leg meat, but if you don’t mind doing some extra trimming and having a fattier texture, then use shoulder. Here’s a tip for you. Shop around for the best price per kilo and buy a whole leg of lamb including the bone. Take the meat from the bone in good-sized chunks and chop the bone into a few pieces (or get a butcher to do it all). In the PrePrepared Ingredients chapter my recipe for Pre-Cooked Lamb details how to cook the meat and make amazing lamb stock using the bones.

Seafood In BIR cooking, seafood is all about prawns. You’re unlikely to find the likes of squid, mussels, lobster, or scallops in

a typical Indian restaurant or takeaway, though I have no doubt that they will feature on the menus of swanky and expensive cosmopolitan establishments. Prawns, whether tiddly small or indulgently large, make a nice change from heavier types of protein in a curry. Buy raw prawns, either fresh or frozen: they end up more succulent than the pre-cooked pink ones. Be careful though, as prawns cook very quickly, and if overdone they become rubbery and unpleasant. Add prawns to a curry a minute or two before the end, remembering that king prawns will take longer than the smaller, cheaper ones. Always make sure that prawns are cooked on the inside before eating.

Paneer There is a time and place for cheese, and it does work well in BIR food. Paneer is a mild ‘cottage’ cheese made from milk. It is quick and relatively easy to make by separating the milk solids from the water using lemon juice or vinegar. The curds are then drained, squeezed, and compressed to form a firm block. To be honest, it’s usually easier to buy a good firm paneer than it is to make it. Some bigger supermarkets in the UK sell it, and of course it’s readily available in South Asian shops.

Fresh Coriander & Other Herbs The most commonly used fresh herb in BIR cooking is coriander. Most people adore it, but a few just hate it: apparently, it’s a genetic trait that decides on its appeal. You will find fresh coriander used a lot in the recipes, but you can leave it out if you wish. Fresh fenugreek (methi) is only used occasionally in a curry, whereas its dried counterpart (kasuri methi) goes into most curries. Mint is another herb used in curry occasionally, but it is most noticeably present in raita, the yoghurt-based dip that is served with poppadoms. The price of fresh herbs varies significantly. Mainstream supermarkets (at least in the UK) usually offer the worst value, although things are improving. Some supermarkets have started offering bigger bunches of fresh herbs such as coriander, and at reasonable prices, too. These do tend to get snapped up pretty quickly though, and a better option is to visit an Asian shop, where you can usually find a plentiful supply of large bunches at very favourable prices. Alternatively, to be ultra-pukka, why not grow your own herbs? For those living outside the UK I can’t really comment on the availability and price in your respective countries. However, I do recall a friend of mine (who will remain nameless) telling me about his search for fresh coriander in the South of France. The resulting debacle culminated in him having to buy a couple of small bunches at a market for more than the price of a good bottle of wine!

Yoghurt & Cream Both of these play an important part in BIR food. Cream is invariably used to enrich dishes such as chicken tikka masala and korma. Yoghurt adds a sour dimension and a glossy sheen to curries, giving them a little extra ‘character’. Mint raita includes yoghurt as a key ingredient (see the Side Dishes & Sundries chapter for the recipe).

Nuts Ground almonds, coconut powder/flour, coconut milk, and coconut milk powder are the most common forms of nut used in BIR food. They usually go into sweet and creamy curries such as pasanda, korma, and chicken tikka masala. Being fibrous, the powders benefit from a pre-cook or an extended cooking time to dissolve them enough to remove their grainy texture. Coconut milk powder (dehydrated coconut cream) is a convenient alternative and always gives a smooth result. Ground almonds should be readily available in all supermarkets. Coconut powder/flour and coconut milk powder are more common in Asian cooking and may be hard to find in the mainstream supermarkets. As ever, shop around.

Spice Pastes Indian restaurants and takeaways in the UK often use commercial spice pastes. It is common to see catering size plastic jars of Pataks or Pasco brand products in restaurant kitchens (other brands are available). Pastes are especially convenient and quick for making marinades for tikka and tandoori dishes, adding a tang to onion bhajis and a number of other applications. I have included the occasional recipe that uses bought-in pastes where I think there is a benefit, but I usually prefer to

avoid using shop-bought spice pastes unless time is limited. Better results are obtained with homemade pastes and marinades, which, while more time consuming to prepare, taste superior and are adaptable.

Mango Chutney It is inconceivable to be served poppadoms without a good helping of mango chutney. As a hugely popular condiment it is available in almost every regular supermarket and convenience shop. I’ve visited Asian supermarkets that sell very large barrels of it (20Kg, 30Kg and even 40Kg), which resemble bar stools more so than food containers. Economical in busy restaurants and takeaways no doubt, but hardly practical for use at home unless you are short of furniture! There are countless different brands of mango chutney, and if I’m fair, of all the ones I’ve tried none have been bad. If you are from the UK, and of a certain age, you might remember a time when the only brand available was Sharwoods ‘Green Label’, which is still sold today in tall jars with a dark green label.

Pickles Traditional Indian food uses spiced pickles in abundance, and they can play a special role in BIR cookery too. There are many varieties of ‘achar’ (Hindi for pickle) encompassing almost every imaginable vegetable. Examples of common ones available to buy are lime, mango, garlic, chilli, mixed vegetable, and aubergine (brinjal). In addition to making tart accompaniments to poppadoms, pickles can add a fantastic dimension to curries.

Jaggery Unrefined cane sugar, known in South Asia as jaggery, is a traditional sweetener mainly used in desserts and sweets. However, with its toffee-like flavour it can be a welcome substitute for white refined sugar in the sweeter BIR curries such as korma, tikka masala, and pasanda. In the UK the availability of jaggery in mainstream supermarkets has grown in recent years. You can use palm sugar or common brown sugar for a similar flavour if you wish, or of course, you can still rely on the common or garden white granulated variety.

Rice Basmati is the variety of rice most commonly associated with BIR. With its delicate texture and aroma it’s a perfect match for a curry. It’s possible to buy basmati cheaply, but generally speaking you get what you pay for. The grains of good quality basmati brands are longer and more intact. Broken grains are bad because they release starch when cooking, making the rice stodgy and visually unappealing. Perfectly cooked basmati rice should be elongated, have no sticky clumps, and the grains should separate easily when forked through. It’s very important to treat basmati gently to prevent the grains breaking. I have found that thoroughly rinsing (gently) and soaking the rice prior to cooking improves the result. You can of course use other types of rice. That sold as ‘long grain’ is a sturdy variety that is very forgiving to cook with, and has a firmer texture.

Flour Being a generic term, ‘flour’ can refer to many things. In this context, I refer to the ingredients used to make bread and to thicken batter mixtures. Gram flour: Also known as ‘besan’, this is made from powdered chickpeas. It’s used extensively in Indian cuisine, and in BIR cooking its most common use is in the batter for onion bhajis. Wheat flour: This category includes atta flour, self-raising flour, and all-purpose flour. All of those are used in making Indian breads such as naan and chapati. Rice flour, cornflour, and potato starch: These are especially useful as thickening agents and making a crisp batter for deep frying.

Where to Buy? People ask me a lot about where I buy ingredients and equipment. Where I live in the North West of England I am fortunate to have several Pakistani grocery shops only a couple of miles away. They sell most fresh and frozen food items I need and at a good price. Further afield, about a 30-minute drive away, there is an abundance of larger Asian communities with massive supermarkets that sell aluminium pans, karahis/korais, pots, spoons, ladles, cast-iron sizzle platters, and, indeed, everything else - including kitchen sinks! Many of these fascinating retail outlets, both large and small, were unknown to me before seeking them out (Google Maps is handy), and I am glad to have made the effort. Wherever there is a South Asian community you are likely to find somewhere nearby to buy at least the basics for what you need to cook BIR food. In recent years, larger supermarkets such as Morrisons, Tesco, and ASDA have started selling cheap but good quality spices, ginger-garlic paste, ghee, gram flour, and other such essentials. The days when buying spices meant paying well over the odds for a tiny glass jar are, thankfully, behind us. Some supermarkets now sell 100g or even 400g spice packets from brands such as East End, Rajah, Heera and TRS (among others) at competitive prices. Naturally, smaller outlets and those in more rural areas may not do so. Despair not if there is nowhere suitable for you within a reasonable travelling distance: buy online. While my experience is limited to UK based internet retailers, there is bound to be somewhere online you can order ingredients from in most countries (such as Amazon). Failing that, you can even have them shipped from abroad. Postage does of course add to the cost of shopping online, but it’s often not as expensive as the cost of travelling by car or public transport to specialist shops. If you want to avoid postage costs altogether, most online sellers offer free carriage for orders over a certain amount. For a list of recommended online sellers, see Appendix A.

The Essential Cooking Method

Ingredients will only get you so far; it’s what you do with them that counts. This holds true for all forms of cuisine, but it is exceptionally important with the British Indian Restaurant (BIR) style of cooking (almost unbelievably so). The difference between a bad curry and a good one can be because of many things – sometimes even which way the wind is blowing! These factors can be elusive to identify and rectify, and along the way I have suffered a lot of frustration, false confidence, disappointment and headaches, but ultimately gained great satisfaction, relief, moments of elation, and a modicum of wisdom. Some of those words may well describe your own experiences so far with cooking BIR food, which would not surprise me in the least. Don’t worry, it’s normal to get emotional about it, if not a little neurotic! The most important part of learning to cook BIR curry is the journey itself. I hope this book will help propel you along that journey in the most appropriate ways. The cooking methods or techniques are the most important things to analyse, practice and learn. Take a deep breath, be brave, and grab the bull by the horns!

The Building Blocks of Restaurant Style Curry Indian food, whether from near or far, can be correctly described as having multiple layers of flavour. In BIR cooking these layers are incorporated into a curry at different stages using ingredients that are usually pre-cooked or at least pre-prepared in some way (more on that in the next section). These BIR curry ‘layers’ or ‘building blocks’ are made up of most if not all the following: 1. Oil 2. Whole Spices 3. Chopped Onion 4. Ginger/Garlic 5. Mix Powder and other Powdered Spices 6. Tomato Paste 7. Pre-cooked Chicken, Lamb, Vegetables, or Prawns 8. Base Gravy If you are unfamiliar with ‘mix powder’ and ‘base gravy’, then now is the time to be introduced. They are essential foundations of BIR cooking.

Base Gravy This is a mild stock made from onions and several other supporting ingredients, which together form the basic ‘theme’ of all curries that are made using it. Onions have a lot of flavour and are essential to the flavour of BIR cuisine: get used to peeling and chopping them!

The process of making base gravy usually involves simmering halved or quartered onions in oil, often accompanied by other vegetables in lesser amounts, such as pepper, carrot, cabbage, and potato. Spices, tomato, and other more delicate ingredients such as fresh coriander are added later with water. Ultimately everything is thoroughly blended to a smooth liquid. On its own, base gravy should not have a strong taste. It should taste pleasant with no particular flavours dominating it, like a mild soup. Remember that it’s a foundation for all curries cooked with it: you don’t want every curry to taste the same. When cooking a curry the base gravy is reduced, which further concentrates and enhances the flavour. The onions then become the main star of the show. When cooking the curry on high heat, delicious flavour compounds are created from them by caramelisation and other chemical reactions. As I will mention later, what you DO with the base gravy is just as important as what is in it. There are of course many different recipes for base gravy. Every restaurant or takeaway will have a slightly different version, and some will even profess to adding ‘special ingredients’. Having experimented over several years I now keep things simple with a single, good, all-purpose base gravy recipe that I use in all my BIR curries. (See the Pre-Prepared Ingredients chapter for my Base Gravy recipe.)

Mix Powder This is another foundation ingredient that helps set the overall ‘theme’. Mix powder is a mixture of common spices, and, like base gravy, it has no particular dominant flavour. The most typical spices included are cumin, coriander, turmeric, and a good quality shop-bought Madras curry powder. Often paprika and garam masala are also added. Mix powder is always added to curries at an early stage of cooking, and is fried to release the essential oils of the constituent spices. While care must be taken not to burn them, it’s important to fry the spices enough to bring out the best flavour. As with base gravy there are many variations of mix powder, with each BIR kitchen having its own blend. (See the PrePrepared Ingredients chapter for the Misty Ricardo Mix Powder formula.)

The Importance of Pre-Prepared Ingredients Restaurant and takeaway kitchens work like an assembly line. The pressure is on to serve food to customers quickly, especially at busy times. There’s no time to cook meat or most vegetables from raw, so it’s vital that all the necessary ingredients have been pre-cooked or par-cooked, and are ready to be assembled with each order ready in 10 minutes or less. If you have witnessed busy professional chefs cooking curries, you will have noticed how efficiently they work. With his (or her) long metal spoon, the chef rapidly transfers ingredients such as oil, chopped onion, pastes, spices, pre-cooked meats and vegetables from various nearby handy containers into a frying pan. A ladle rests in a large pot of warm base gravy within arm’s reach on the hob. When it’s needed the chef can quickly dip in and scoop some up to add to the curry. BIR chefs often multi-task, cooking several curries at a time, with each at different cooking stages. He or she has no time to waste, and there’s too much going on to worry about chopping onions or making chicken tikka, for example. All the ingredients simply must be readily available and be replenished by other kitchen staff if running low. The same principles also apply to the other BIR cooking stations. The tandoori chef must have all the marinated meat ready for the tandoori oven and all the proofed doughs ready to be rolled out to make naan, paratha, and chapati. Likewise for pre-cooked plain basmati, pilau rice, onion bhajis, poppadoms, dips, salad, and so on. All this talk of pre-cooking and assembly may lead some to assume that this ‘fast food’ approach impacts on the quality. Of course, a lot of dishes cooked from scratch with raw ingredients will usually taste fresher, however there is a very desirable side-effect of the BIR way. I’m referring to the magic that happens in the frying pan when a curry is rapidly ‘assembled’ (using the right techniques), and that is mainly because of the way the powdered spices and base gravy are fried on high heat. Without going into scientific detail, chemical reactions occur at high temperatures that create very flavourful compounds (especially from the onion content in the base gravy).

Differences Between Cooking Curry in Restaurants and at Home Although the basic approach is the same in both commercial and domestic kitchens, there are some significant differences. Reproducing BIR food at home has less restraints on time (and cost). We can take more time to prep and cook, whereas commercial kitchens run on tight profit margins and need to churn food out fast. They must economise on ingredients and the attention to detail in cooking technique. At home we have the benefit of extra time, both for prepping and for cooking the final dish itself. If we want to, we

can make and prepare all the pre-cooked component ingredients well in advance and refrigerate or freeze them for future use. We can decide what we want to have for supper the day before eating it, and prepare only the exact ingredients needed. Nobody will turn up while you are cooking and ask for a king prawn and okra zafrani with a duck egg omelette topping. Well, not very often! In commercial kitchens powerful gas burners excel in funnelling heat into any pan that is placed on top. The high flame, while speeding up cooking time, has another crucial advantage over cooking curry at home: at higher temperatures special things are happening. The sauce is caramelising better, flavour compounds are produced in abundance, and everything in the frying pan marries together more harmoniously. That single paragraph above explains (in my opinion) one of the main reasons why Indian restaurant and takeaway food tastes better than the average curry cooked at home using the same ingredients. I will say it again: HEAT is your friend. In BIR kitchens oil is used in abundance. For example, deep fat fryer oil, having been used to repeatedly cook popular menu items such as onion bhajis, becomes heavily infused with the deep, rich flavour of spice. Rather than discarding it, the oil is used to enhance curries with an extra layer of flavour. The ‘seasoned’ oil gives Indian restaurant and takeaway curries a notable advantage over those cooked in the home kitchen, which, of course, is not frying hundreds of onion bhajis a day. (See the ‘Seasoned/Spiced Oil’ section In the Pre-Prepared Ingredients chapter for some more information.) At home, however, with the luxury of time there are special touches you can add to help lift a curry up a notch or two. An example of this is onion paste (also known as bunjarra), which is a fantastic condiment with a deep, rich, savoury flavour. When added it really does improve a curry. Bunjarra is best made by slowly caramelising onions with oil and spices until a dark golden-brown colour. It takes a considerable amount of time and attention to get the best results, and for that reason, commercial BIR kitchens have little inclination or time to make it. With the benefit of having more time and focus at home, we can pay special attention to technique to get the best flavour.

The Typical Stages of Curry Cooking To demonstrate and illustrate the typical steps taken to make a BIR style curry, I’ve made a basic curry sauce using the most common ingredients and taken a photograph at various key points. This section will explain the key techniques to getting a great flavour when cooking at home on a standard hob. The curry sauce ingredients (with no emphasis placed on the quantities or brands in this section) are oil, cumin seeds, chopped onion, ginger/garlic paste, kasuri methi, mix powder, chilli powder, salt, base gravy, tomato paste, fresh coriander, and fresh tomato segments. There is an accompanying video demonstrating the curry sauce being cooked in much finer detail. Press or click on the picture below to view it.

The stages of cooking my basic curry sauce recipe are shown below. Note that different curries will of course have their own selection and quantity of ingredients, and have differing stages. For example, whole spices are not always used in my curry recipes; nor are chopped onions.

1. Oil or ghee (usually 3-4 tablespoons) is added to a frying pan on medium high heat. 2. When the oil is hot, some cumin seeds (or other whole spices) are fried in the oil for a short while to infuse flavour. 3. Chopped onion is then added and fried until soft and starting to brown very slightly. The onion is for extra flavour as well as for body and texture. 4. A teaspoon or two of ginger/garlic paste goes in, and is fried for a short while to cook out the raw taste. Care is taken to not let the paste stick to the pan and start burning.

5. Now the powdered spices and similar are added. In this recipe, mix powder, chilli powder, kasuri methi and salt are used, which are all common ingredients in BIR curry cooking. 6. The spices are fried to release their essential oils and lose their harsh, raw taste. It’s important to fry

them enough for optimal flavour. 7. The powders will quickly start to stick to the surface of the frying pan. When that happens, a splash of base gravy is added to deglaze the pan and prevent burning. 8. After about 25 seconds the tomato paste is stirred in and then fried for a little while longer to bring out the best flavour of the tomato. If we were using a pre-cooked ingredient such as chicken or lamb, it would be added now.

9. Now it’s time to start adding hot base gravy. Initially a small amount (75ml) is poured from a ladle and stirred in. It’s left for a while to reduce and caramelise. A question you might be pondering: why not add all the recipe’s base gravy in at once? I will try to explain below. Base gravy has a relatively high water content. Water has a maximum temperature of around 100° centigrade before it evaporates as steam, and that limit restricts the cooking process. Higher temperatures are needed to invoke chemical reactions, such as the Maillard reaction (Google it!) and caramelisation. The more water-based liquid (i.e. not oil) is added at a time, the greater the restriction on temperature. By adding a little at a time (in this case 75ml), the sauce can be reduced and caramelised more effectively than if added all at once. The larger the volume of ingredients in the frying pan, the more heat is needed to raise and maintain the temperature. That is despite the base gravy already being hot when added. Heat is your friend. The magical BIR curry flavour is produced by the FRYING not by the BOILING. When liquid with water content is in the frying pan and left to cook, both frying and boiling are taking place. The sauce at the bottom touching the pan’s surface and sides is allowed to reach a high temperature and fry. Meanwhile the sauce on the top is boiling, causing the water content to evaporate and the curry to thicken. The thicker the sauce becomes the higher the maximum average temperature can become. On a standard kitchen hob at home, unlike in commercial kitchens with powerful gas burners, we are limited by the rate of heat we can apply. Therefore, compensating by fine-tuning cooking technique gives the home cook a better chance of making BIR quality curry. I have found the ‘little and often’ base gravy tactic to be one crucial technique to getting the best flavour. Most of this book’s curry recipes use that method, usually in two instances of 75ml and another of 150ml. 10. After leaving it to fry for a short while (30-60 seconds depending on the heat source), you should notice some signs that the curry is progressing nicely: Small craters form near the edges of the frying pan.

The sauce has started to stick and caramelise on the sides of the pan. Oil can be seen more prominently on the surface. The sauce has thickened up. Now it’s time to add another 75ml of base gravy, stir, and then leave to cook again as before. Resist the urge to fiddle with it. 11. Now the sauce is nicely reduced and caramelised, we can afford to add a larger amount of base gravy before stirring and scraping it all together. 12. The curry is then left to cook for a while without stirring. It will take another 3-4 minutes until the curry sauce is finished. During this time I’ve added some tomato segments to demonstrate how some ingredients are best added towards the end of cooking (tomatoes cook and go mushy quickly).

13. The curry benefits from not being fiddled with unnecessarily, but there sometimes comes a time when it needs a stir and a scrape to prevent it burning. It’s difficult to define when that is imminent, and from experience I know how tempting it is to tamper. Resist that urge! It’s better to burn a few curries when practising so that you can learn how far you can push things. A general observation: you are entering the danger zone when things go quiet in the pan and there are no puffs of steam escaping, so act quickly. 14. When you stir and scrape the curry together, a good sign that the sauce has been caramelising nicely is the thick caramelised frond on the edge of your spoon. 15. To end up with the right sauce consistency (in this case I wanted it medium thick), extra base gravy is added a short time before the end. It depends entirely on the curry being cooked and the cook’s preference. Fresh coriander is also sometimes mixed into curries just before the end for a fresh taste. 16. That’s the basic curry sauce finished. It’s just one example of how a curry can be cooked. There are different approaches to making BIR curry at home, and many experienced cooks have their own ways. I’m not professing that my methods are better, but simply sharing my knowledge of what I know works best for me.

Useful Information

Where to Start If you’re new to the BIR style of cooking you’re quite possibly a little overwhelmed and undecided how to begin. Here are a few suggestions to help with your first steps. 1. The preceding chapters of the book contain lots of useful information, so I’d recommend that you take your time reading and absorbing it if you have not done so already. The ‘Essential Cooking Method’ chapter, as its name suggests, is an especially important read, along with its accompanying link to the ‘Basic Curry Sauce’ tutorial video on the Misty Ricardo Curry Kitchen YouTube channel. 2. Buy some basic ingredients. At first, it’s best to attempt cooking recipes with a simple list of ingredients so you can familiarise yourself with the overall ‘theme’ of British Indian Restaurant (BIR) cooking. Below is a list of suggested essential items to start you off. More information on each can be found in the ‘Bought Ingredients’ section earlier, and you can gauge the amounts needed in the corresponding recipe sections. Spices: cumin seeds, coriander seeds, turmeric powder, paprika powder, mild Madras curry powder, chilli powder, and garam masala. Buy spices in small quantities at first (100g packets are a convenient size) until you get a feel for how much you will need on an ongoing basis. If you prefer not to freshly grind the cumin and coriander seeds into a powder (for the best flavour), you can buy them pre-ground instead. Herbs: fresh coriander and dried fenugreek leaves (kasuri methi). Fresh garlic and ginger for making paste. Fresh is best, although ready-blended pure frozen blocks of ginger and garlic are a close substitute. Tomato purée (double-concentrated). Additional for the base gravy: onions, green peppers, carrots, potatoes, creamed coconut block or coconut milk. 3. Assuming you already own at least a few basic pieces of cooking equipment (a frying pan, a cooking pot or large saucepan, a large spoon, a ladle, and a set of measuring spoons), you’re good to go. 4. Assemble some mix powder and make a batch of base gravy (see the Pre-Prepared Ingredients chapter for my Mix Powder and Base Gravy recipes). 5. In preparation for making your first BIR style curry, decide on which recipe you wish to follow and the main ingredient to use (if any). You can make most if not all of the BIR recipes as just a sauce without the meat, seafood, or vegetables, which makes it cheaper to practice. However, if you decide to use chicken or lamb I recommend you pre-cook them following the corresponding recipes in the Pre-Prepared Ingredients chapter. 6. Grab the bull by the horns, and get stuck in. Follow the curry recipe exactly, and do watch my associated YouTube video beforehand at least once: the important techniques are demonstrated visually. 7. Good luck, and persevere. The more you make BIR style curry the better your understanding will be of it, and as your confidence improves, so will the quality of your curries.

Changing the Main Ingredient Most BIR curry recipes can be easily adapted to use an alternative main ingredient, whether it is chicken, lamb, seafood or a vegetarian option. Some examples of curries that are especially suited to this include chicken Ceylon, lamb rogan josh, chicken tikka masala, garlic chilli chicken, and prawn pathia. There are no hard-set rules when it comes to the combinations, so feel free to experiment, although a chicken tikka & pineapple korma balti jalfrezi might raise a few eyebrows!

Pre-Cooked vs. Raw Chicken Can raw chicken be added directly to a curry rather than going through the hassle of pre-cooking it? This is a very reasonable question that I’ve been asked many times, and the answer is “Yes”. You can add raw chicken very near the beginning of making a curry, BUT the pre-cooked version has, in my opinion, a more tender texture and a nicer

flavour. When raw chicken is put into a curry it tends to turn a little rubbery, whereas pre-cooked chicken retains its tenderness much better. Moreover, the pre-cooking process I use (simmering in seasoned water, then coating generously with a tasty sauce) gently seals the chicken. The flavoursome sauce marinates the chicken, despite being added after the chicken has been sealed. (See the Pre-Prepared Ingredients chapter for my Pre-Cooked Chicken recipe.) There may be some who disagree. In fact, some people prefer or don’t mind firmer chicken. It’s down to personal preference, time, and effort. A reasonable compromise is to pre-cook the raw chicken by simmering it in base gravy until it’s cooked through. I suggest you try each method out and make your own mind up which is best for you. Obviously, for food hygiene reasons, care should be taken handling raw chicken.

Prawns For the best results add prawns to a curry very near the end. They need little cooking and turn rubbery quickly. I recommend using raw (grey) prawns instead of the pink pre-cooked ones for the best tenderness. For small prawns, add them (defrosted) one minute before finishing the curry. The larger ones, such as king prawns, will take longer, so I suggest two extra minutes. In either case make sure they are fully cooked through with no grey or translucent bits in the middle. When you cook prawns they release a little water and will thin a curry out slightly. Bear this in mind for the final consistency of the sauce.

Curry without the Main Ingredient (Sauce Only) Pretty much any BIR style curry can be made without its main ingredient (chicken, lamb, vegetables, seafood, etc.). The cooked sauce can then be eaten as an accompaniment to other food. For example, imagine dipping crispy fries or tortilla chips into a bowl of vindaloo sauce, or pouring it over a buttered baked potato, and you will catch my drift. Another reason you may want to cook the ‘sauce-only’ version of a given curry recipe is to store it for later, at which time the choice of main ingredient can be made just before heating through (thoroughly) in the sauce. Alternatively, you might just fancy an ad-hoc chicken biryani with a rogan josh sauce, for example.

Mix Powder Alternatives For the purposes of this book I have only included the recipe for the one single mix powder I mostly use. As mentioned previously, mix powder is a basic blend of common spices used to form the foundation of flavour for BIR style food. In Indian restaurants and takeaways, mix powder exists for speed and convenience. The chefs are usually under pressure to cook to order quickly and can churn out curries faster by having this ‘lowest common denominator’ spice blend ready to use. The convenience of mix powder is also of benefit when making BIR food in a home kitchen, albeit at a (usually) more leisurely pace. There is nothing stopping one from adding each of the required spices individually when cooking a curry (as opposed to using pre-assembled mix powder). That alternative method, whilst adding extra fuss and hassle to the preparation process, has the benefit of greater flexibility. Curries can be fine-tuned according to taste, and there is an added benefit that the spices being used can be ground from whole just before cooking for the optimum fresh flavour. I suspect, though, that once you have become accustomed to the BIR cooking style you will prefer to take advantage of having a ready-made mix powder to hand. I spent a lot of time experimenting with different spice ratios before I chose the formula for my main mix powder (see the Pre-Prepared Ingredients chapter for the recipe). There are of course hundreds of different versions out there, so please feel free to experiment and use alternative mix powders with my recipes. Whichever mix powder you use, for the sake of freshness and flavour it’s a good idea not to prepare any more than you can use within a month or so. For a change I often make alternative tweaked mix powders, by, for example, adjusting the spice ratios, adding a little fenugreek powder or garlic powder, and substituting the curry powder with bassar (a hot and pungent spice blend originating from the Pakistan region).

The whole topic of substitute mix powders deserves more attention, and I intend to explore the subject in more detail in a future book.

Harsh Tasting Curry? There are few things more disappointing than a curry with an overpowering and unpleasant flavour, whether it be mild like a chicken tikka masala, or hot like a vindaloo. The first mouthful may taste great, but after a few more the taste buds are rebelling and informing you in no uncertain terms that they aren’t happy. It’s very easy to cook a harsh curry, and apart from burning one there are numerous other causes. When I first started out trying to recreate restaurant curries this became a frustrating obstacle, and it was only through time, practice, analysis, scientific trial and error - and the occasional ‘eureka’ moment - that I overcame it. Identifying the precise cause (or causes) of harshness in any given curry involved painstaking experimentation, repeating the cooking and each time changing no more than one or two things until the cause(s) became evident. It was the most frustrating yet rewarding part of my BIR experience. My curry recipes stipulate carefully considered measurements, and while it may not matter if a little extra of an ingredient is added, there is a tipping point beyond which a potentially good curry can turn bad very easily. If you are a newcomer to making BIR cuisine, I strongly suggest you stick rigidly to the ingredient measurements. Once you become more skilled and confident you will be able to customise the recipes to your taste, should you feel the need. Below is a summary of common causes of bitterness or harshness, which should help you identify the individual or collective reasons for the problem. Powdered spices (e.g. mix powder, chilli powder, garam masala) used excessively, or not fried enough for enough time to release the flavour and remove their raw flavour. Poor quality brands of chilli powder, Madras curry powder, paprika, garam masala, etc. The quality can vary, even between two packets from the same supplier’s brand. Ginger has a very strong flavour, which if used excessively is overpowering. As mentioned earlier, I would suggest using a greater proportion of garlic than ginger in your ginger/garlic paste, perhaps in a ratio of 2:1 or 3:1. Too much fenugreek, whether that be in leaf or powdered seed form. Excessive tomato purée or a poor-quality brand. A good purée should not be overly acidic and should have a warm sweetness to it. Frying it for longer when cooking a curry will bring out the sweetness and mitigate the bitterness somewhat. Too much lemon/lime juice. This is obviously naturally acidic, but the juice from freshly-squeezed fruit will always have a kinder flavour than bottled juice or dressing. Similarly, excessive or poor-quality vinegar can ruin a curry. The acidity varies between types and brands. Treat your vindaloo with the respect it deserves and make sure you use a good vinegar, and in the appropriate amount. Indian pickles are invariably bitter and sour tasting and vary in potency. Lime and shatkora pickles are especially bitter. Use with caution. Garam masala is a pungent spice, especially when added raw at or near the end of making a curry. For that reason it is used sparingly in BIR cooking. The potency and flavour of different garam masala powders varies considerably between brands or recipes. It depends on the composition of the constituent ground whole spices, and the amount of ‘filler’ spices used to bulk it out, such as cumin and coriander. See the Pre-Prepared Ingredients chapter for my Garam Masala recipe, which is quite forgiving compared with others I have used. A disproportionate amount of salt, especially if added right at the end of cooking. Obviously, it’s better not to cook an unpleasant tasting curry in the first place, but there are a few other ways that I’ve found to allay bitter flavours, albeit with the side-effect of potentially changing the underlying flavours. Adding a little sugar or other sweet ingredient will round off the edges of the harsh, acidic, or very hot flavours. Full-fat dairy products such as cream, yoghurt and butter will also smooth things out. Yoghurt, however, has a prominent sourness to it, so will not help reduce acidity. Bulk the curry out with ‘neutral’ ingredients such as spinach, mushrooms, or pre-cooked potatoes, and

cook it for longer. This will effectively share and lessen the overall excessive flavour burden. Lemon or lime juice, although increasing the acidity, will curb the heat of chilli powder. Serve the curry and mix it with plain boiled rice. Its neutral nature will help disperse the strong flavours. Cleanse your palate with water, milk, or something sweet before eating a curry, especially if you have just munched on poppadoms with tart accompaniments such as onion salad and lime pickle. If you have just cooked a curry, your taste buds will have already enjoyed a sensory head start from the intense aromas wafting up from the frying pan. Take a break, preferably with some fresh air, and you will enjoy the flavours more. If you let a curry rest and cool down a little before consuming, your taste buds will thank you for it. Likewise, if left overnight or longer before eating, harsh flavours tend to dissipate a bit once the curry has had some time to ‘get to know itself a bit better’.

Storing Ingredients Spices are best stored in an airtight container in a dark and cool place. Whole spices last much longer than ground ones before losing their freshness and potency. Although spices will often keep beyond their ‘best before’ date, if they start to smell a little stale and very slightly sweet then it’s time to throw them out and buy anew. It’s always best to try to buy spices in quantities that you will easily consume before their expiry date. Buying in bulk can save you money and time, but doesn’t work for all ingredients. For example, a 1Kg bag of chilli powder costs only four times as much as a 100g packet, and has an expiry date a year from now. Are you really expecting to use that much chilli powder in a year? That said, 400g bags of frequently used spices such as turmeric, cumin, coriander and curry powder are often the best option if you plan to cook BIR food regularly. A lot of ingredients used in BIR food can be frozen without any noticeable loss in quality. Base gravy, pre-cooked meats and ginger/garlic pastes are prime examples of things that are convenient to freeze because they are usually prepared in bulk. My (overworked) freezer is crammed full of plastic containers of base gravy and pilau rice, freezer bags of single pre-cooked meat portions, and ice cube trays of ginger/garlic paste. Other handy frozen items are spinach blocks, mixed vegetables, peas, lamb stock, naan bread dough, and onion paste (see the Pre-Prepared Ingredients chapter for the Onion Paste/Bunjarra recipe). If and when you do freeze items, write the date on the containers to remind you how old they are. Using recommended guidelines for freezer storage times, base gravy can be stored for 6-8 months, pre-cooked meats 4-6 months, cooked rice 4-6 months, and ginger/garlic paste 6-8 months.

Scaling Up This a topic I get asked about a lot. As explained earlier, high heat and temperature are very important to creating a BIR curry with that ‘restaurant’ taste. If, for example, a four portion size curry is cooked in a suitably large cooking vessel using the same domestic hob, the temperature is greatly restricted. The higher volume of ingredients need much more heat input to raise and maintain temperature. That hampers the reactions needed (such as caramelisation) to bring out the best flavours. For that reason a single portion curry tastes better than a scaled-up version. (This is the case for all BIR recipes in this book.) For a double size portion, if there’s enough heat output from your kitchen hob (for example from a wok burner ring), and you use a suitably small pan, then you may get a reasonably good outcome. For a family of four the cook would naturally prefer to make one big portion to feed everyone, rather than cooking four portions individually. That four portion curry may taste fine; in fact it will probably be quite nice, but it won’t be a pukka BIR curry. It will have a flatter, less vibrant flavour. Bulk cooking is further complicated in that some ingredients do not scale up in a straight line. For example, if you were to attempt making a four portion sized chicken Madras with four times the amount of chilli powder, you would find it excessively hot. The same goes for salt and some other ground spices. The higher you try to scale a recipe, the lower the ratio of spice needs to be to avoid overpowering a curry. That said, in my catering experiences I have derived a sort of ‘hybrid’ bulk cooking system where the BIR flavours

can be optimised, even in batch sizes up to 24 portions (but that’s a whole other matter). I stress again though that a correctly cooked single portion BIR curry is always going to be superior in flavour. In conclusion, although it may be frustrating I would suggest that if you want to feed BIR curries to your family and friends, cook them all as individual portions and do so in advance of the event, if you have time. As mentioned earlier, curry tastes better after being left to ‘mature’, so give them some time in the fridge or freezer.

How to Avoid Making a Curry Mess It’s easy to make a mess while cooking a curry. The oily sauce plops and spits like volcanic lava, and often reaches places of inconceivable distance from the frying pan. On one infamous occasion a splatter of deep red, oil-infused curry sauce gravitated upwards and stuck to my kitchen ceiling. One’s mind is still boggling at how that happened! Unfortunately, there are only a few things that I can suggest to mitigate the impact on the disaster area. Use a lining of kitchen foil across the wall at the back of the hob, and around any exposed surface areas. If you have a wall rack above your hob remove all utensils from it before cooking. Use a splatter guard utensil (resembling a squash racket with a thin mesh) to cover the frying pan at the most hazardous moments (usually near the end of cooking the curry). Clean the hob and any surrounding affected areas immediately after each cooking session. This may include (but is not limited to) the extractor fan, kitchen wall cabinets, kitchen tiles, utensil rack and hooks, worktop areas, and kitchen floor!

Reheating Curry Curry almost always tastes better when left overnight in the fridge. I have had some of the best lamb vindaloo leftovers warmed up the following morning. Assuming that the curry is stored in a plastic container, the easiest way to heat it back up again is to use a microwave. I suggest two or three minutes (covered) on the highest setting, then let it sit for a minute for the heat to spread evenly. If you prefer to use your hob, empty the curry into a saucepan or korai and reheat on a medium setting for 5–10 minutes, stirring occasionally. Add a little water to thin it out if desired: the sauce will have thickened a little while reheating. Alternatively, place the curry in a metal or glass dish and pop in a pre-heated oven at 180̊ C (gas mark 4) for 15– 20 minutes. As with the hob method the curry will dry up a little, so you can add a bit more water if you want to compensate. The oven method comes in very handy when reheating multiple curries prepared in advance of serving. When catering for a sizable number of family or friends, life is made easier by having each curry in a metal or glass container warming through in the oven. If your guests approve of them, disposable foil ‘takeaway’ containers are the ideal receptacle for storing, reheating, and serving. There is also, of course, the added benefit of saving on the washing up!

Storing and Reheating Rice Rice should always be served either cold or piping hot because of the risk of harmful bacteria. It should be disposed of if it has spent more than a few hours within the temperature range of 8̊ C - 63̊ C, or has previously been reheated. Therefore, if rice is cooked well in advance of eating you must either cool it down quickly and refrigerate it, or keep it at a high temperature until ready to serve. When preparing rice using an electric rice cooker, the ‘keep warm’ function is helpful to keep it hot. Likewise, storing the cooked rice in a covered dish in a low oven works just as well. Whichever method you use, ensure the temperature of the rice is kept at a minimum of least 64̊ C throughout. A panful of freshly cooking rice retains its heat well, so to cool the rice down for putting in the fridge or freezer there are a few things you can do to speed up the cooling process: Gently fork the rice through to release some of the steam. Repeat this periodically. Empty the rice into a flat glass or metal container, such as a lasagne dish or roasting dish. Part-fill your sink with ice cold water and float the rice container in it. Alternatively, put the container on a rack in a cool place, such as near an open door or window. Place a solid metal spoon into the rice with the handle protruding. The metal will conduct a little heat

energy out of the rice. Once the rice has cooled sufficiently it can be refrigerated or put in the freezer. To reheat the rice, microwave on the highest setting in a covered plastic container for three minutes, or until the rice is piping hot throughout. Larger batches will take longer, and may need stirring part of the way through heating.

Pre-Prepared Ingredients

Mix Powder Mix powder is a mixture of basic spices, and is used in most British Indian Restaurants to form the basis of the spicing. This is the recipe I use, which I find gives a good foundation of flavour to curries in conjunction with my base gravy. This recipe will make enough mix powder for at least 12 single portion curries. The ingredients can be simply scaled up if required.

Ingredients 1 TBSP Cumin Seeds (freshly ground is best) 1 TBSP Coriander Seeds (freshly ground is best) 1½ TBSP Turmeric Powder ½ TBSP Paprika (NOT smoked) 1½ TBSP Mild Madras Curry Powder ¼ tsp Garam Masala

Method 1. Grind the cumin and coriander seeds in a coffee grinder or pestle & mortar. Mix with the other ingredients in a bowl, and store in a clean, dry, airtight container, away from heat and light.

Notes a.

If possible always use freshly ground cumin and coriander seeds. Do not toast the seeds prior to grinding. Although toasting will emphasise the flavour of the spices, they will not stay fresh as long when stored. b. I use commercial brand spices such as East End, Rajah, and Heera. Many other brands are available, but these are some of the brands commonly used in BIR establishments. It is worth remembering that quality varies between different brands of spices, as well as the quality of seasonal spice crops. c. When buying packets of spices always check the best before date and buy those with a date furthest in the future.

d. The mix powder should stay fresh and smell pungent for at least a month, and often longer. If the mixture smells slightly stale or sweet, throw it away and make some more. e. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Base Gravy Arguably the most important ingredient, base gravy is an essential part of creating the amazing flavour in British Indian restaurant style cooking. Setting a theme with its simple ingredients, it is the fundamental backbone to the flavour, and combined with the right cooking techniques helps give a wonderful, caramelised, almost smoky taste. My base gravy recipe is a result of considerable experimentation to find the balance of flavours I wanted. It’s a safe, all-round sauce that ticks all the right boxes for BIR cooking, but remember it’s not so much what’s in it, but what you do with it that counts. This recipe will make enough base gravy for about 16 single portion curries.

Ingredients Stage 1 Ingredients 200ml Oil 1½Kg Brown Onions, peeled and roughly chopped (unpeeled weight). Peeled weight approx. 1¼Kg 75-100g Carrot, chopped small (approx. half a large one) ½ Green Pepper, chopped (medium large) 100g Potato, roughly chopped (peeled weight) 80g Ginger/Garlic Paste 1½ tsp Salt

Stage 2 Ingredients 2 TBSP Mix Powder 1 tsp Turmeric 1 tsp Garam Masala 160g Tomato Purée (good quality) 40g Coconut Block, or 80ml Coconut Milk 1 tsp Jaggery or Brown Sugar (optional) 2 Litres Water

40g fresh Coriander Stalks, chopped (optional)

Method Stage 1 Method 1. 2. 3. 4. 5.

Add the oil to a large pan (minimum 5 litres capacity) and turn heat to medium. Add the onions, carrot, green pepper, potato, ginger/garlic paste and salt. Cook for 5 minutes, stirring frequently. Cover, turn down heat to very low, to achieve a gentle simmer. Cook for one hour, or until the onions soften fully, taking on a melted appearance and soft, sweet, delicious smell. Stir occasionally.

Stage 2 Method 1. 2. 3. 4. 5.

Turn the heat up to medium and add the mix powder, turmeric and garam masala. Cook for 1 minute whilst stirring. Add the tomato purée, coconut, jaggery (optional), and water. Stir well. Bring to the boil, then cover, turn the heat down to low, and gently simmer for 1 hour, stirring very occasionally. Optional: add the coriander stalks a few minutes before the end of the hour. Turn heat off and allow the gravy to cool a little.

Stage 3 Method 1. 2. 3. 4.

Blend until very smooth. I prefer to use a stick blender. Bring back up to boil, and simmer gently for 20-30 minutes. Turn off the heat, and allow to cool. Stir together and blend again if you see any lumps. The base gravy will be quite thick when you have finished making it. It’s unlikely you will be using it all at once, so it’s best to refrigerate or freeze what you aren’t using. I freeze mine in its thickened state in plastic food containers and defrost when needed.

Notes a.

Remember that the base gravy should be quite thin when cooking a BIR curry. Dilute it with an equal amount of water to get a consistency of semi-skimmed milk, and always heat it up before using it to avoid slowing the curry cooking process. b. You can make smaller or larger amounts of base gravy by simply scaling this recipe down or up. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Pressure Cooking Base Gravy You can shave about an hour from the total cooking time by using a pressure cooker. The process I use is almost identical to making base gravy in a conventional pot. In Stage 1, once the vegetables have been fried for 5 minutes (step 3), seal the lid onto the pressure cooker and bring to pressure on highest heat. Once pressurised turn the heat to low and leave for about 15 minutes. Then release the pressure and uncover ready for the next stage. For Stage 2, when you’ve stirred in the step 2 ingredients, seal the lid again and perform the same actions as Stage 1. If you are adding the coriander stalks do so once the pressure has been released, and simmer for 5 minutes. Stage 3 remains unchanged.

Ginger/Garlic Paste Fresh is best if you have the time and inclination. I recommend making a good amount of ginger/garlic paste: it lasts well in the fridge if kept airtight, and it is easier to blend in larger quantities. As I mentioned earlier you can buy frozen ginger and garlic paste blocks that are 100% pure and make life easier while being almost as good as fresh. Firstly, trim the outer peel from the fresh ginger and then chop it into chunks. For the garlic, cut off the root end from each clove. It’s easier if you take a whole garlic bulb intact and use a large knife to slice through the roots of all cloves in one action. To remove the peel, take a knife with a large blade, and with some force, squash the garlic cloves open. The skin will be easy to peel off. Chop into chunks.

Now blend all the chunks with a little oil to a smooth paste in a food processor (or a pestle & mortar). The oil makes the blending easier and serves as a preservative. Don’t add water: it causes the paste to spit viciously when frying. Ginger has a stronger flavour than garlic. I suggest using a ratio (by volume) of 2:1 or 3:1 in favour of garlic. Refrigerate in an airtight container to have it readily available for use. It should stay fresh enough for at least a couple of weeks. You can also freeze the paste. Empty the paste into ice cube trays, freeze, then seal in a freezer bag. It should still be usable after six months.

Tomato Paste I refer to it many times in this book’s recipes. Tomato paste can be prepared in several different ways: Tomato purée (double concentrated) diluted with THREE times its volume of water. For example, if a recipe calls for 4 TBSP tomato paste, mix 1 TBSP tomato purée with 3 TBSP water. Blend tinned or fresh tomatoes to form the paste. The tinned plum variety has more flavour than that sold as ‘chopped’, and fresh, ripe, vibrant red vine tomatoes are superior to bland, cheap ‘salad’ tomatoes. Of course, fresh tomatoes are considerably more expensive than tinned. Passata. No need to dilute. Avoid products with added herbs such as basil. Each of the above has different flavour and colour. My personal preference is the first option with a good quality tomato purée. Experiment and decide which you prefer.

Garam Masala

Here is a simple recipe for a general purpose garam masala. It will make about 50g of powder that will stay fresh for a couple of months if stored correctly. You can easily scale the ingredients up if you wish to make more at a time. Simply grind the following whole spices to a powder. For the green and black cardamom you want to use the seeds inside them: discard the outer shells of the pods. 2 – 3 Bay Leaves of medium size. Asian Bay variety (Tej Patta) preferable. 1½ tsp (4½g) Green Cardamom Seeds, extracted from about 25 Cardamom Pods. 1 Black Cardamom. Discard the outer pod shell and use the seeds inside. 1 tsp (4g) Black Peppercorns. 5cm Cassia Bark 2 tsp (5g) Cloves 1½ TBSP (10g) Coriander Seeds 2½ TBSP (10g) Cumin Seeds 1 tsp (2½g) Mace Blade

½ tsp Nutmeg (¼ Whole Nutmeg or 1.8g) 1 Star Anise

Seasoned/Spiced Oil Because of the sheer volume of food produced in BIR kitchens there is an abundance of excess oil literally floating around. Whether it is the oil used for frying onion bhajis or the oil that has risen to the top of the huge pot of base gravy, it is infused with sublime flavour. Typically, commercial kitchens will have a container of this spiced oil handy, and will add a small amount to curries. It really is an important part of getting (what is often referred to as) ‘THAT’ taste. At home we are at a disadvantage because the amount of BIR food we make is small in comparison. However, there are a few tricks you can use to create a great flavoured oil: Add a TBSP or two of extra (fresh) oil when starting to make a curry. When the curry has finished cooking, spoon off as much visible surface oil as you can. That oil won’t be suitable for vegetarians if the curry has had meat added, of course. When making a batch of base gravy, add some extra (fresh) oil in addition to the amount stipulated by the recipe. Spoon most of the excess oil from the top just before the blending stage. (After blending the oil will have mostly emulsified into the rest of the liquid.) The resulting surface oil from pre-cooking chicken and lamb is flavoursome. Add extra oil at the beginning and spoon the same amount off at the end. Strain any oil you retrieve with a fine sieve to remove impurities, and store airtight in the fridge to maximise its life. You can use the seasoned oil instead of (or in combination with) fresh oil or ghee to start a curry, or for a more efficient and less indulgent use, you can add a small amount (1-2 tsp) near the end of cooking. My preference is to use seasoned oil sparingly (if at all), and to not ‘recycle’ it constantly. Whilst the spiced oil gives a great flavour, I mostly use fresh oil for a cleaner taste. This may be a matter of personal taste: I find the oil that has been reused multiple times can give an ‘icky’ feeling.

Onion Paste/Bunjarra If you have the patience to make it you will appreciate the extra flavour given by this paste, which is made by slowly caramelising onions with spices. A few teaspoons give an ingenious savoury depth to a curry. Since encountering a great recipe some years ago by an experienced curry expert, Mick Crawford, I always have a supply of onion paste in the freezer. Mick kindly granted permission for me to reproduce his recipe, as well as feature his recipe in a YouTube video. You can watch the video recipe by pressing the link below. Feel free to use the onion paste in any curry you want. It suits savoury dishes best.

Ingredients 3 medium-sized Onions (500-600g), finely chopped 100ml Oil 10cm Cassia Bark 4 Bay Leaves (Asian variety Tej Patta preferred) 1 TBSP Tandoori Masala 1 tsp Cumin Powder 1 tsp Turmeric 1 tsp Garlic, finely chopped 1 tsp All-Purpose Seasoning 1 tsp Garam Masala 1 tsp Sugar 100ml Water

Method 1. In a large frying pan on low-medium heat pour in the oil, and when hot add the cassia bark and bay leaves. Stir around for a minute to infuse the oil with flavour. 2. Continue to stir, scraping down from the sides of the pan. This will ensure that the onion cooks evenly until dark and caramelised, but never burned. It will take some time. 3. Add the garlic and mix in before adding the turmeric, all-purpose seasoning, garam masala, cumin powder, sugar and tandoori masala. Mix well, continue to stir and cook for a further 5 minutes. 4. Remove the cassia bark and bay leaves, allow to cool, then put in the mixture in a blender or food processor. 5. Add the water and blend until the mixture is a smooth paste. 6. It can now be frozen. Empty into an ice cube tray in 1 TBSP amounts and when cool, put in the freezer. Once frozen, transfer the cubes to a plastic freezer bag and seal.

Notes a.

All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Pre-Cooked Chicken This recipe yields a batch of pre-cooked chicken to be used when cooking curries. It produces about five to six generous portions of 200g. If cooked and stored properly, the chicken remains tender. Boneless and skinless chicken breasts are normally used in BIR cooking, which reflects the British preference in restaurant curries. Substitute with thighs instead for a tastier, cheaper alternative with a different texture. The recipe can be scaled up (or down) to make more.

Ingredients 1½Kg Chicken Breasts or Thighs (trimmed, boneless and skinless) 1 tsp Turmeric Whole Spices for simmering the Chicken: 3 Cloves 1-2 large Bay Leaves (Asian Bay Tej Patta preferable) 10-15 cm Cassia Bark 3 Green Cardamoms (split open) 1 tsp Fennel Seeds (optional) 90-120ml Oil (6-8 TBSP) Whole Spices for the sauce: 1-2 large Bay Leaves (Asian Bay Tej Patta preferable) 10-15cm Cassia Bark 1½ TBSP Ginger/Garlic Paste 2 TBSP Tomato Puree ¾ tsp Salt

200-300ml Base Gravy (heated up) 150-200ml Water

Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

Chop the chicken into even 4-6cm size pieces. Bring a large pan of water to a simmer and add the chicken, turmeric and whole spices. Simmer for 15-20 minutes for breast or 20–25 minutes for thigh. Stir occasionally. Remove the chicken and soak in cold water to cool and stop the cooking process, then place into a container and cover. The chicken needs an aromatic sauce to cover it and marinate it post-cooking. You can make this sauce whilst the chicken is simmering to save time… Add 3-4 TBSP oil to a large frying pan on medium high heat. Throw in the bay leaves and cassia bark. Fry for 45-60 seconds, stirring to infuse the oil. Add the ginger/garlic paste and stir fry until the sizzling sound reduces. Now add the tomato purée and salt. Fry for another 30-40 seconds, stirring the tomato purée into the mixture. Pour in 200-300ml of base gravy and another 3-4 TBSP of oil. The extra oil will help coat the chicken pieces and keep them moist. You can add the extra oil in at the beginning if you wish. I prefer not to start with the extra oil to help avoid splattering. Stir well, then leave to cook on high heat for 4-5 minutes with minimal interference. During this time allow the sauce to reduce, but top up with extra water towards the end so that the final consistency is like a very thin curry. This is important to ensure that there is enough sauce to coat the chicken pieces. Now pour the sauce over the chicken in the container. Mix gently to ensure all the chicken pieces are coated with the sauce. Remove the whole spices when you see them. Allow to cool, cover, and refrigerate. The pre-cooked chicken will keep safely for 3-4 days in the fridge. Alternatively, to freeze, empty into airtight freezer bags in individual portion sizes, making sure to use plenty of the extra sauce to coat the chicken generously. Use within 3 months.

Notes a. Always keep raw chicken away from other ingredients, and thoroughly clean everything that has been in contact with it. b. If scaling the recipe up to make more you will need a larger frying pan, wok, or pan to accommodate making the extra sauce. c. You can keep the remaining liquid for other uses, for example cooking rice or enhancing a curry. d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Pre-Cooked Lamb This recipe details how to pre-cook a batch of lamb leg or shoulder to be used subsequently in curries. It produces about five portions as well as a superb lamb stock. If cooked and stored properly, the lamb remains tender. The recipe can be simply scaled up (or down) as desired, and you can substitute lamb with mutton, beef, or even goat.

Ingredients 1Kg Lamb Leg or Shoulder (boneless weight, chopped in 3-4cm pieces) and any bones going spare. 125-150ml Oil (Vegetable/Sunflower, etc.) 1 Star Anise 10cm Cassia Bark 2 large Asian Bay Leaves. (Optional. You can use European bay leaves instead) 1 tsp Cumin Seeds 1 Black Cardamom, split open (optional) 150-175g Onion, very finely chopped or puréed (about 2 medium Onions) 1½ TBSP Ginger/Garlic Paste 2 TBSP Mix Powder 2 tsp Curry Powder (e.g. Mild Madras) 1 TBSP Paprika 1-1½ tsp Salt 3 TBSP Tomato Purée (double concentrated) + a splash of water 1½ tsp Kasuri Methi

Method 1. Ensure that the lamb is deboned, trimmed of excess sinew/fat, and chopped into 3-4 cm pieces (a good butcher will gladly do this for you). Ask to keep the spare bones. 2. In a large pan (preferably metal) heat up the oil on medium high heat. 3. Throw in the star anise, cassia, Asian bay, cumin seeds, and the optional black cardamom. 4. Fry for 45-60 seconds to infuse the oil, stirring diligently. 5. Add the onion and fry for a couple of minutes until soft and translucent but not browned. Stir frequently.

6. Add the ginger/garlic paste and continue to fry until the sizzling subsides, stirring frequently. 7. Now add the mix powder, curry powder, paprika, and salt. Cook for 30-45 seconds to allow the powdered spices to cook through, stirring constantly. 8. Next, add the tomato purée, methi, and a little water to loosen the mixture. Stir for a further minute. 9. Add the lamb, coat well, and cook for a further 2-3 minutes until the meat is sealed and well coated with the sauce. 10. Add 600-750ml water to cover the meat, and add any spare lamb bones you have. The bones will give a great flavour to the liquid. 11. Bring back up to a simmer, cover loosely, turn heat to low, and leave to simmer gently for 1 hour, stirring a couple of times. 12. After 1 hour test the lamb for tenderness. If it’s still firm and rubbery, cook for a further 15 minutes then retest and repeat if necessary. 13. Remove the lamb meat (not the bones) from the pan into a container, and coat well with the sauce, which helps it stay moist and adds additional flavour. The pre-cooked lamb is now ready to use in curries. Discard the whole spices. 14. If not using imminently, allow to cool, cover, and refrigerate. It will keep for 3-4 days in the fridge. 15. Alternatively, to freeze, empty into airtight freezer bags in individual portion sizes, making sure to use plenty of the extra sauce to coat the lamb generously. Use within 3 months. 16. KEEP THE REMAINING LIQUID. It will make a delicious stock which adds even more flavour to curries. Continue simmering with the lid off for a further 1-2 hours, adding extra water as required. At the end the stock should have thickened somewhat, and when cool should have a gelatinous quality. Store in the fridge for a few days or freeze in ice cube trays.

Notes a. Always keep raw meat away from other ingredients, and thoroughly clean everything that has been in contact with it. b. At the end of cooking the 'seasoned' oil can be salvaged with a spoon from the top of the liquid, and is ideal for starting to cook meat curries with. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Pre-Cooked Keema Keema (minced meat, usually lamb or mutton) makes an interesting change to chunks of chicken or lamb in a curry or side dish, and can also be used to make kebabs. Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without needing a longer cooking time. Note the inclusion of a commercial spice paste which, if used, adds an interesting flavour layer. This recipe makes about three portions suitable for using in curries, or for making kebabs.

Ingredients 30ml Oil ½ tsp Cumin Seeds 10cm Cassia Bark A few Bay Leaves (Asian Tej Patta preferable, but European Bay will do) 3 Green Cardamom Pods, split open 2 tsp Ginger/Garlic Paste 1½ tsp Kashmiri Masala Paste (optional). In this recipe I use Patak's brand, but you can use whichever you prefer 1 tsp dried Kasuri Methi 1 tsp Mix Powder 1 tsp Mild Madras Curry Powder ¼-½ tsp Salt 2 tsp Tomato Purée (double concentrated, undiluted) 500-600g Lamb Mince (Mutton/Beef may also be used) 350-400ml Boiling Water

Method 1. Add the oil to a frying pan on medium high heat. 2. When hot, add the cumin seeds, cassia bark, and green cardamom. Fry for 30-45 seconds to infuse the oil. Stir frequently. 3. Add the ginger/garlic paste, stirring frequently until the sizzling sound lessens, meaning most of the water content has evaporated.

4. Next, add in the tomato purée, kasuri methi, mix powder, mild Madras curry powder, salt, and the optional Kashmiri masala paste. 5. Fry for 30 seconds, stirring very frequently, ensuring even distribution of the spices in the pan. Add a little water if the mixture starts to dry out to prevent burning, and to allow enough time for the spices to cook properly. 6. Add the lamb mince, breaking up any clumps and mixing in well, stirring very often. 7. Once the lamb mince has browned add 400ml boiling water, turn the heat down to low and simmer gently for 20-25 minutes, stirring occasionally until the water has evaporated. Add more boiling water during cooking if necessary. 8. Remove the cassia bark, Asian bay leaves, and the green cardamom. 9. The keema is now ready to use.

Notes a. The recipe can be scaled up as required. Simply multiply each ingredient, but if scaled up you will probably need a wider frying pan. b. You can freeze the keema until needed. I put mine in freezer bags. c. The keema can be used in any desired curry, for example, keema dopiaza (see later for recipe). Add it at the stage where you would normally add alternative pre-cooked meat. d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Chicken Tikka Succulent, tangy, magical chunks with a careful balance of spices and herbs. My recipe may seem involved, but it has proved extremely popular and it also works brilliantly in place of ordinary chicken in curries. This recipe can also be used to make starter portions of chicken tikka, and I would suggest adding a little extra seasoning (salt or chaat masala) sprinkled on top when serving. This recipe makes enough chicken tikka for approximately seven to eight single portion curries, and can easily serve six people as a generous starter. You can scale the ingredients up or down to make more or less at a time.

Ingredients 1½Kg Chicken Breasts or Thighs, boneless and skinless 1 TBSP Ginger/Garlic Paste 1 TBSP Lemon Juice 2 TBSP Mustard Oil 120ml Natural Yoghurt (full fat) 2 tsp Coriander Seeds, freshly toasted and ground to a powder 1 tsp Cumin Seeds, freshly toasted and ground to a powder ½ tsp Fenugreek Seeds, ground to a powder. 3½ TBSP Tandoori Masala 1 tsp Turmeric 1 tsp Kashmiri Chilli Powder 1 TBSP Paprika ¼ tsp Black Pepper, freshly ground. ½ tsp Elachi Powder (ground seeds from Green Cardamom Pods) 2 tsp Kasuri Methi 1½ tsp Dried Mint 1½ tsp Salt ½ tsp Nutmeg, grated (optional) ¼ tsp Orange or Red Food Colouring (optional) 1 TBSP Butter Ghee, melted (optional)

Method 1. Trim the chicken of excess fat and chop into large chunks, e.g. 5cm diameter. 2. Place in a large bowl and add the ginger/garlic paste and lemon juice. Mix well with hands and leave to marinate in the fridge for 30–60 minutes. 3. Add all the other ingredients. Mix thoroughly again. 4. Cover bowl with foil or cling film and leave to marinate in the fridge for a minimum of 4 hours, and up to 48 hours. The longer the better, so I suggest 48 hours if you have time. Stir the contents of the bowl at least once during the marinating time. 5. Remove from fridge an hour or so before the planned cooking time to allow the chicken to return to room temperature. 6. Pre-heat your grill to its highest temperature. 7. Meanwhile, take a large baking tray or grill pan, cover with aluminium foil and brush lightly with oil. 8. Place the chicken pieces on the tray, evenly spaced. You will need to cook them in two or more batches, depending how big your grill pan is. 9. Place under the pre-heated grill and cook for 5-7 minutes, until the top of the chicken starts blackening. 10. Brush the top of each piece with a little oil, turn each piece over, and brush the other side also. 11. Place back under the grill and cook again for 5-7 minutes. Cut a large piece in half to make sure it is completely cooked (no pink on the inside), and cook for a couple more minutes if needed. 12. The chicken tikka is now ready. Resist temptation to eat it all in one go.

Notes a. Always keep raw chicken away from other ingredients, and thoroughly clean everything that has been in contact with it. b. Chicken breast meat is the most commonly used for chicken tikka, but thigh meat is a slightly cheaper and flavoursome alternative. c. It’s important to baste the chicken pieces with oil. It helps keep the tikka from drying out. d. Orange or red food colouring is optional, but it will improve the appearance. e. If freezing, place into freezer bags and seal well. I usually bag up each single portion (4-6 pieces), and seal with a knot. Allow to cool before putting in the freezer. f. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Starters

Onion Bhaji Needing little introduction, onion bhaji is an extremely popular starter dish served in British Indian restaurants, and no doubt all over the world in some form or another. Spiced onion slices in a gram flour (chickpea) batter are formed into balls and deep fried until golden and crispy. The experience is enhanced by squeezing lemon juice on top and dipping them into mint sauce (raita) or mango chutney. I hope you enjoy my mainstay recipe. This recipe will make approximately eight onion bhajis.

Ingredients 450-500g Onion, finely sliced (peeled weight, about 3 medium large Onions) 1 tsp Fennel Seeds 1 TBSP Mix Powder 3 tsp Mild Madras Curry Powder (brand such as Rajah, East End, MDH, etc.) ½ tsp Turmeric ¼-½ tsp Chilli Powder ¾ tsp Garam Masala ¾ tsp Coffee Granules or Powder (good quality) 1 tsp Sugar 1½ TBSP Ginger/Garlic Paste 1½ tsp Kasuri Methi ¾ tsp Salt A generous handful of finely chopped fresh Coriander, including the stalks 1 Egg, beaten 6 TBSP Gram Flour (also known as Besan or Chickpea Flour) 4 TBSP Rice Flour (Cornflour may be used instead) Oil

Method

1. Top and tail the onions, chop in half lengthwise, peel, and slice thinly. Add to a bowl. 2. Add all the other ingredients except for the gram flour and rice flour. Mix gently with spoon or hand to evenly combine the ingredients. 3. Add the rice flour and gram flour. Mix thoroughly. No extra liquid is needed because the salt will start to draw some water out of the onion. You want a very dry mixture, but with enough moisture to be able to form sticky bhaji balls. Add extra rice flour for crispier bhajis. 4. Do not leave the mixture to marinate. Over time more water would be drawn from the onions, making a soggy, 'cakey' batter. 5. Heat a medium-large saucepan half-filled with oil to 180°C. A temperature gun or a cooking thermometer will come in handy here. Alternatively, use a deep fat fryer with a thermostat if you have one. For obvious reasons care and attention needs to be made when deep frying, and you should never leave the pan unattended. 6. Using your hands, scoop out enough mixture to form a ball of a size just larger than a golf ball. Using your palms, gently squeeze the mixture into the ball shape, as smooth and even as you can. The mixture should stick together easily. Wet your hands with a little water if needed to help form the balls. 7. Repeat until all the mixture is used. 8. The onion bhajis need to be cooked in at two or more batches to avoid overcrowding the pan. If too many are placed in the oil then the temperature will drop too far and the bhajis won't be crisp and may fall apart. 9. Place each bhaji batch (3-5 pieces) gently into the hot oil. Allow to settle for a few seconds, then gently stir with a heatresistant spoon. 10. Poke a deep hole in the top of each bhaji using a chopstick or similar implement. This will allow the hot oil to permeate and cook the insides 11. Leave to deep fry for 6-8 minutes, turning the bhajis a few times during cooking. 12. The oil needs to be kept at a minimum temperature of about 135c. Likewise, keep the temperature below 160c. The onion bhajis needs to be cooked inside (not 'cakey'), whilst not burning the outside. A temperature gun or cooking thermometer is ideal for measuring. 13. Scoop them out and drain on kitchen towel. Repeat for the remaining batches. 14. The onion bhajis are best eaten immediately whilst still crunchy. If left they will lose their crispness. If you wish to prepare in advance of serving, reduce the cooking time to 4-5 minutes, and store in a warm dry place. Just before serving deep fry them again for a couple of minutes, or put in a medium hot oven for 5 minutes.

Notes a. Do not make the bhajis too large or they won't cook properly in the centre. b. This recipe varies very slightly from that shown in the accompanying video on the Misty Ricardo YouTube Channel. I have increased the mix powder and mild Madras curry powder from 2 tsp to 3 tsp, decreased the fennel seeds from 1½ tsp to 1 tsp, decreased the gram flour from 6-7 to 6 TBSP, increased the rice flour from 1½ TBSP to 4 TBSP, and increased starting temperature to 180C. Minor adjustments which you might not even notice. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml

Tandoori Chicken A classic! Tandoori chicken is epic and known across the world, and I suggest you try my recipe. There are simpler ways of making it, but trust me when I say it’s worth the effort. This recipe yields four to five leg portions.

Ingredients 1¼-1½Kg Chicken Pieces (skinless, on the bone leg, thigh, and/or drumstick) 1½ TBSP Ginger/Garlic Paste 2 TBSP Lemon Juice 2 TBSP Mustard Oil 150ml Natural Yoghurt (full fat) 3 tsp Coriander Seeds, freshly toasted and ground 1½ tsp Cumin Seeds, freshly toasted and ground ¾ tsp Fenugreek Seeds, ground. If you don't have any of the seeds just use 1 tsp extra of Kasuri Methi leaves (see below) 4 TBSP Tandoori Masala 1 tsp Turmeric 2 tsp Kashmiri Chilli Powder. (Optional. Mild heat but adds red colour) 1 TBSP Paprika 1-2 tsp Smoked Paprika (optional). Some brands are more potent than others. 1 tsp Elachi Powder (ground seeds from Green Cardamom Pod) 2 tsp Kasuri Methi (add 1 tsp extra if not using ground seeds - see above) 2 tsp Dried Mint 1-2 tsp Salt 1 tsp Chaat Masala (optional) ¼ tsp Red Food Colouring (optional) 1-2 TBSP Butter Ghee, melted (optional)

Method 1. Clean the chicken pieces and trim off any excess fat or sinew. 2. Make several deep slits on both sides of the chicken. This will help the marinating.

3. 4. 5. 6. 7.

8. 9. 10. 11. 12. 13. 14. 15. 16. 17.

To a large bowl add the ginger/garlic paste, lemon juice and the chicken pieces. Mix well with hands, making sure the chicken is well coated. Make sure the mixture goes into the slits. Cover and leave to marinate for 30–60 minutes. Now add the other ingredients. Mix thoroughly again, and as before, make sure the marinade gets into the slits in the chicken. Cover the bowl with foil or cling film and leave to marinate in the fridge for a minimum of 4 hours, or up to 48 hours. The longer the better, so I suggest 48 hours if you have time. Stir the contents of the bowl at least once during the marinating time. Remove from fridge an hour or so before the planned cooking time to allow chicken to return nearer to room temperature. Pre-heat your oven to 180°C or gas mark 4. Meanwhile, take a baking/grill tray and layer the bottom with foil to help catch drippings. If you have a wire rack, place that on top. Brush the wire rack (or the foil if you don't have a rack) with a little oil. This is to help make sure the chicken pieces don't stick. Place the chicken onto the tray, evenly spaced. Let any surplus marinade drip off the pieces before you place them. You may need to cook the chicken in two or more batches, depending on the size of your oven. Place in the pre-heated oven for 40-45 minutes, turning once. Brush some more of the marinade mixture onto the other side, when turned. You will probably notice a lot of liquid released during the cooking process. This can be mopped up with paper towel, or allowed to evaporate in the oven (open the oven door for a few seconds periodically to allow steam to escape). Make a deep cut in the fleshiest part of chicken to ensure it is completely cooked (no raw meat). Cook for a further few minutes if in any doubt, and re-check. Brush some butter ghee or oil onto the tandoori chicken to enhance appearance. You can freeze the tandoori chicken, or store in the fridge for a few days.

Notes a. b. c. d. e. f.

Always keep raw chicken away from other ingredients, and thoroughly clean everything that has been in contact with it. This recipe can be simply scaled up or down as required. The food colouring is optional, but gives a more attractive appearance. The tandoori chicken is especially delicious when cooked on a BBQ. As a starter course, serve with sliced onions, salad, mint raita, and an essential wedge of lemon. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Seekh Kebabs These are popular spicy sausage-shaped kebabs usually made with minced lamb or mutton. They take a little practice to get right, but I guarantee you will love them. My recipe will yield approximately six to seven kebabs of about 100g each, or perhaps a huge single one of party-sized dimensions!

Ingredients 500g Minced Lamb, Mutton or Beef. Chicken Mince can also be use in part to bulk out the more expensive meat 125g Onion, blended to a paste or chopped VERY finely (for texture) 1½ TBSP Ginger/Garlic Paste 2½ tsp Dried Mint or Mint Sauce 2 tsp Tomato Purée (Double Concentrated) Small handful of fresh Green Chilli, very finely chopped (optional for heat) 2 tsp Kasuri Methi Handful of fresh Coriander, finely chopped 2 TBSP Oil or Ghee 2 tsp Lemon Juice/Dressing Spices: (where possible, toast whole spices and grind if ingredient is specified as a powder) 1 tsp Cumin Seeds 1 tsp Fennel Seeds 1 tsp Cumin Powder 1½ tsp Coriander Powder 1 tsp Turmeric 2 tsp Paprika 1½ tsp Salt 1-1½ tsp Chilli Powder (optional) ½ tsp Elachi Powder (ground seeds from inside Green Cardamom Pods-optional) ¼-½ tsp Cinnamon Powder (optional)

1-2 tsp Kashmiri Masala Paste (commercial brand – optional) ¼ tsp Red or Orange Food Colouring (optional) 5-6 TBSP Gram Flour (Besan) to help bind the mixture. Cornflour or regular flour can be used instead, but use more sparingly

Method 1. Add all the ingredients into a large bowl and mash together vigorously and thoroughly with your fists for 5-10 minutes (yes, really!) until it becomes smooth. This helps ensure the kebabs stay in one piece. Alternatively use a stick blender or food processor to do this if you wish. Add some extra flour or breadcrumbs to make sure the mixture ends up firm. 2. Cover and put in the fridge for a minimum of 2 hours. Overnight is better. 3. While the mixture is still cold, take a golf ball sized amount and squeeze/roll it into a sausage shape. Use some extra oil on your hands to stop it sticking. If the mixture breaks up in your hands, add extra flour or breadcrumbs to bind it further. 4. Repeat until all the raw kebabs are shaped. This recipe makes about 7 seekh kebabs of approximately 100g each. Brush the surface of the kebabs with a little oil, which helps them to stay moist with cooking. 5. The kebabs can be grilled, baked or cooked on a BBQ. Whichever method you use, brush some oil on the grill rack or baking tray, which stops the kebabs sticking. 6. Pre-heat the oven/grill/BBQ to 180°C (or best guess medium high if you cannot determine the temperature). 7. Cook for 20 minutes until the kebabs are golden and a little crispy. Turn them over gently halfway, brushing oil again (on both sides). 8. Remove from the oven/grill/BBQ, brush with oil again, and serve.

Notes a. The food colouring is optional, but gives a more attractive appearance. b. As a starter course, serve hot with sliced onions, salad, mint raita (yoghurt sauce), and an essential wedge of lemon. c. Once cooked, you can freeze the seekh kebabs for a few months. d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Chicken Chaat A fabulous, refreshing, tangy starter. Small pieces of chicken tikka are cooked in a very thick sauce with onion, cucumber and chaat masala spices, and topped with fresh coriander and lemon juice. Serve on top of a deep fried chapati to convert the dish to a chicken chaat puri. This recipe will make just enough for two starter-sized portions.

Ingredients 2 TBSP Oil (30ml) 75g Red Onion, chopped. Brown Onion may be used instead. 1¼ tsp Ginger/Garlic Paste 1 tsp Mix Powder ½-1 tsp Kashmiri Chilli Powder, or ¼-½ ‘Regular’ Chilli Powder (optional) ¾ tsp Chaat Masala 175-200g Chicken Tikka. Pre-Cooked Chicken may be used instead, but has a different flavour 125ml Base Gravy 1 tsp fresh Green Chilli, finely chopped (optional) 50g Cucumber, chopped into small cubes 20g fresh Tomato, chopped Handful of Spring Onion, chopped 1-2 tsp fresh Lemon Juice Fresh Coriander Leaf, finely chopped (for garnishing)

Method 1. 2. 3. 4. 5. 6.

Add the oil to a frying pan on medium high heat. Next, add the onion. Fry for a minute or two until softened, but not browned, stirring often. Now, in with the ginger/garlic paste, stirring until sizzling subsides. Add the mix powder, chaat masala, and the optional Kashmiri chilli powder. Fry for 20-30 seconds, stirring constantly. Add a little base gravy if the spices start sticking to the pan. Add the chicken tikka, turn up the heat to high, and mix the chicken in.

7. Now pour in the 100ml of base gravy, stirring initially, and leave to cook for 2 minutes. Stir and scrape if the mixture is sticking to the pan too much, but let as much caramelisation happen as possible without burning. 8. Add the fresh green chilli (if using), plus the cucumber and tomato. 9. Stir and let cook for a further 30 seconds. 10. Taste and season with a little extra chaat masala if desired. 11. Done. Serve sprinkled with fresh coriander leaf, spring onion, and fresh lemon juice.

Notes a. Chaat masala is a blend of spices used in Indian street style food, and is either added during or after cooking. It contains a lot of salt (often including kala namak, more commonly known as black salt), which is why the recipe does not call for regular salt as a separate ingredient. Chaat masala is usually sold in 100g packets, and is available from all South Asian food shops and some larger regular supermarkets. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Popular Curries

Madras A hot, savoury, tangy, smooth, tomato-based curry. Madras is my favourite curry of all time, and coincidentally is probably the most popular amongst all other grumpy middle-aged men in the UK! Despite having relatively few ingredients, when cooked correctly it will have amazing layers of flavour.

Ingredients 4 TBSP (60ml) Oil 10cm Cassia Bark ½ tsp Cumin Seeds 2 tsp Ginger/Garlic Paste 1½ tsp Mix Powder 1½-2 tsp Chilli Powder ¼-½ tsp Salt 1 tsp Kasuri Methi 5-6 TBSP Tomato Paste 1 TBSP each of finely chopped fresh Coriander Stalks and Leaves 330ml+ Base Gravy, heated up Pre-Cooked Chicken, Tikka, Lamb, Beef, Prawns, or Vegetables ½ tsp Coffee Granules (optional) 2 tsp Lemon Dressing or Juice 2-3 tsp Onion Paste/Bunjarra (optional) 3-4 Splashes of Worcestershire Sauce 1-2 tsp Sugar or Mango Chutney (optional)

Method 1. Add oil to a frying pan on medium high heat. When hot, add the cassia bark and cumin seeds and fry for 30-45 seconds, while stirring frequently. 2. Then add the ginger/garlic paste, stirring for about 30 seconds until it starts to brown and sizzling reduces. 3. Add the chilli powder, mix powder, kasuri methi, salt, and 30ml of base gravy to help the spices cook without burning.

4. Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan. 5. Add the tomato paste. Turn up the heat to high while stirring frequently until the oil separates and small dry craters appear around the edges of the pan. 6. Now add the pre-cooked chicken/lamb/beef, coriander stalks, lemon juice, the optional coffee granules, and mix well into the sauce. 7. Add 75ml of base gravy and stir and scrape everything together. Leave to cook with no further tampering until the dry craters form again. 8. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring. 9. Pour in 150ml of base gravy, the Worcestershire sauce, the optional onion paste/bunjarra, and the optional sugar or mango chutney, stirring and scraping once when first added. 10. Leave to cook on high heat for 4-5 minutes. Stir and scrape the caramelisation back into the sauce, but only do this to stop the curry sticking too much and burning. There is a lot of fantastic flavour in the caramelised bits, so resist the urge to stir unnecessarily. Add extra base gravy towards the end of cooking to reach your desired consistency. 11. Remove the cassia bark, and spoon off any excess oil from the top of the curry if you wish. 12. Serve, sprinkling the finely chopped coriander leaves on top.

Notes a. I consider the use of Worcestershire sauce mandatory in this dish. b. Onion paste/bunjarra (see earlier) works very well in this recipe, adding a delicious layer of flavour. c. Adding the optional coffee might raise a few eyebrows, but it adds a subtle piquancy to the Madras curry, which I personally like. d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Rogan Josh Ideally suited to lamb, this vibrant-coloured curry uses the savoury flavours of Kashmiri chilli powder, tomato, paprika, red pepper, garam masala, and yoghurt. For extra character, and to add a hint of authenticity, my recipe entails a fresh tomato-based topping, added at the end of cooking.

Ingredients 3 TBSP Oil + 1 TBSP Ghee for the topping 10cm Cassia Bark 1 Tej Patta (Asian Bay Leaf - optional) ½ tsp Fennel Seeds Seeds from within ½-1 Black Cardamom Pods (optional) ½ Onion (medium Onion or equivalent quantity of slices), halved lengthwise and cut into fine slices. Approximate peeled weight is 75g ¼-½ Red Pepper, cut into 2-3cm square pieces. Approx. weight 40-50g ½ tsp each of freshly toasted and ground Cumin and Coriander Seeds 1½ tsp Ginger/Garlic Paste 1½ tsp Mix Powder 2 tsp Kashmiri Chilli Powder ½ tsp Tandoori Masala 1 tsp Paprika ¼-½ tsp Salt Pinch of Black Pepper, freshly ground 370ml+ Base Gravy, heated up 1 tsp Kasuri Methi 4-5 TBSP Tomato Paste 1½ TBSP each of fresh Coriander Stalks and Leaves (finely chopped) Pre-Cooked Lamb, Chicken, Tikka, Prawns, Vegetables, etc. 6 Whole Cherry Tomatoes or 2 Small-Medium Tomatoes cut into quarters 2 TBSP Natural Yoghurt ¼ tsp Garam Masala

Method There are two stages to the cooking. The first stage is the main curry, and the second is the topping.

The Main Curry 1. Heat a frying pan to medium high and add the oil. 2. Add cassia bark, fennel seeds, black cardamom seeds, and the optional Asian bay leaf. Fry for 30-45 seconds to infuse flavour into the oil, stirring frequently. 3. Throw in the onion and red pepper. Fry for a couple of minutes until the onions and peppers begin to soften slightly. Stir occasionally. 4. Add the ginger/garlic paste, continuing to cook for 15-30 seconds or until the sizzling subsides, stirring frequently. 5. Next, add the ground toasted cumin and coriander seeds, mix powder, Kashmiri chilli powder, salt, black pepper, tandoori masala, paprika and kasuri methi. 6. Fry for 20-30 seconds, stirring very frequently. Add a little base gravy (e.g. 30ml) if the mixture dries out, to avoid burning the spices and to give them enough time to cook properly. Use the flat of the spoon to ensure flat and even distribution. 7. Add the tomato paste. Turn up the heat to high while stirring constantly until the oil separates and tiny craters appear. 8. Then add 1 TBSP of coriander stalks and the pre-cooked lamb/chicken, etc. Coat the meat with the sauce. 9. Add 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and craters form again around the edges. 10. Next add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again. 11. Then in with the final 150ml of base gravy, stir and scrape the pan, and leave to cook on high heat for 4-5 minutes, or until a medium consistency is reached. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add a little extra base gravy if the sauce is becoming too thick. 12. A minute before the anticipated end of cooking, turn the heat to low temporarily and add 2 TBSP natural yoghurt. 13. Retrieve and discard the cassia bark and Asian bay leaf. 14. Scrape the pan contents out into a serving dish, keeping the residue in the pan, and put aside in a warm place.

The Topping 1. Put the pan back onto medium high heat, and add the ghee. Butter ghee, vegetable ghee, or unsalted butter may be used. 2. When that has melted, add the tomatoes, coriander leaves, garam masala, and about 40ml of base gravy. Stir, and let the sauce start to caramelise. 3. Add a little water to thin the sauce a bit and to help deglaze the pan. Scrape the bottom and sides of the frying pan to incorporate the sticky residue back into the sauce. 4. After 2-3 minutes, when the tomatoes have softened, pour the contents on to the main curry and serve.

Notes a. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Tikka Masala With its most common incarnation involving chicken, the mild yet flavour-packed tikka masala curry is famous across the globe, and needs no elaborate introduction. There are numerous explanations as to the origin of this sweet, vibrant, multi-faceted dish. Opinions are divided, and I am of the opinion that if it tastes good, then that’s all that matters. Whether chicken, meat or other main ingredient is used, the sauce is usually sweet, rich, with a vibrant red or orange colour. The richness of cream is often contrasted with lemon juice and yoghurt, and the saucy decadence further enhanced by the use of coconut and almond. Having eaten chicken tikka masala in several other countries including India and Thailand, I can say that my best experiences have been in the UK. But then I would say that, wouldn’t I? Indian restaurants and takeaways in the UK often prepare a batch of paste in advance of service. This makes it convenient to assemble the finished curry, for which there is always plenty of demand. My recipe for tikka masala reflects my ‘old-school’ early-life experience of the dish, no doubt with nostalgia playing a large part in its creation. I hope you enjoy my version, and of course feel free to tweak any of the ingredients to your taste: some people are very particular about their CTM.

Ingredients 3 TBSP Oil or Butter Ghee (45ml) 10cm Cassia Bark 1½ tsp Ginger/Garlic Paste 1¼ tsp Mix Powder ¼ tsp Garam Masala ¼-½ tsp Salt 330ml+ Base Gravy, heated up 5 TBSP Tomato Paste 1½ TBSP Tandoori Masala Pinch of Red Food Colouring (optional) Pre-Cooked Chicken Tikka, Lamb, Prawns, etc.

1½ tsp Lemon Juice 3 TBSP Coconut Powder/Flour 1½ TBSP Almond Powder 2 TBSP Jaggery or Brown Sugar 75ml Single Cream + extra for garnishing 1 TBSP fresh Coriander Leaves, finely chopped 1-2 tsp Butter Ghee (optional) 1 TBSP Flaked Almonds (optional)

Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

12. 13. 14. 15.

If using the flaked almonds toast them until brown in a frying pan on medium heat. Remove and save for later. Add the oil or ghee to the frying pan on medium high heat. Throw in the cassia bark and fry for 30-40 seconds to infuse the oil, stirring frequently. Add the ginger/garlic paste, stirring until it starts to brown slightly and the sizzling sound lessens. Add the mix powder, garam masala and salt. Fry for 20-30 seconds, stirring diligently. Add a little base gravy if the powdered spices start to stick to give them time to cook without burning. Now turn up the heat and add the tomato paste, stirring cautiously until the oil separates and small craters appear around the edges of the frying pan. Add the pre-cooked chicken tikka (or other meat or vegetable) and lemon juice. Mix well. Then pour in 150ml of base gravy, the tandoori masala, coconut powder, almond powder, and the optional red food colouring. Stir together, then leave to cook for 1-1½ minutes until the sauce has reduced slightly. Add another 150ml of base gravy, and the jaggery or brown sugar. Stir and scrape the bottom and side of the frying pan, then leave to cook on high heat for 3-4 minutes. The coconut and almond powders will soak up a lot of the sauce, so add extra base gravy if desired to thin the sauce out. Avoid stirring/scraping unless the curry is showing signs of imminently burning. About 30 seconds before the end of cooking, turn the heat down and add the single cream and the fresh coriander leaves. Taste, adding more salt, sugar, cream and/or lemon juice, if desired. Optionally, add some butter ghee just before serving for extra flavour and richness. Serve, with a little extra cream on top, and a sprinkling of fresh coriander leaves. If you have the toasted almond flakes to hand, scatter them on top for a decadent finish.

Notes a. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Bhuna Served as a very thick curry in which the base gravy is heavily reduced and caramelised for a more intense, almost smoky flavour. Bhuna is usually served as a low-medium strength curry, and has a relatively simple array of ingredients. This is a curry you can use to practice the methods needed to get the best flavour out of BIR curry, particularly the art of leaving the curry alone without fiddling with it unnecessarily.

Ingredients 4 TBSP (60ml) Oil 1 Tej Patta-Asian Bay Leaf (optional) 10cm Cassia Bark 2 Green Cardamom Pods, split open 70g Onion, very finely chopped (about half a medium Onion) 20g Green Pepper, very finely chopped (about one sixth of a medium sized Pepper) 2 tsp Ginger/Garlic Paste 1 tsp Kasuri Methi 2 tsp Mix Powder ¼-½ tsp Chilli Powder ¼-½ tsp Salt ¼ tsp Garam Masala 1 TBSP each of finely chopped fresh Coriander Stalks and Leaves 250ml+ Base Gravy, heated up 4 -5 TBSP Tomato Paste Pre-Cooked Chicken, Lamb, Beef, Prawns, Vegetables, etc. 2 fresh Tomato Quarters 1 tsp of Lemon Juice (optional)

Method 1. Add the oil to a frying pan on medium high heat. 2. When hot, add the cassia bark, green cardamom pods, and the optional tej patta. Fry for 30-45 seconds to infuse the oil, stirring occasionally. 3. Add onion and green pepper. Fry for 1-1½ minutes until soft, stirring often. Do not let the onions brown or burn. 4. Then add the ginger/garlic paste, stirring diligently for 20-30 seconds or until the sizzling sound dies down. 5. Now add the kasuri methi, mix powder, chilli powder, salt, and garam masala. 6. Fry for 20-30 seconds, adding a little base gravy if the spices start to stick to the pan. Stir very often, and use the base of the spoon to ensure flat and even distribution of the spices.

7. Turn up the heat to high and add the tomato paste and coriander stalks. Stir together and leave for 20 seconds or until the oil separates and small craters appear around the edges of the frying pan. 8. Add the main ingredient (pre-cooked chicken/lamb/beef/veg, etc.) and mix well into the sauce. If using prawns, they will be added later (see below). 9. Next add 75ml of base gravy. Stir into the sauce, and leave on high heat until the sauce has reduced a little, the oil has separated and small craters form around the edges again. 10. If adding mushrooms now would be a good time to add a good handful of sliced ones. 11. Add a second 75ml of base gravy. Stir and scrape the pan once, then leave it for a further 45 seconds or so, allowing the sauce to reduce and crater again. 12. Now add a third 75ml of base gravy and the fresh tomato quarters. Stir and scrape once again, then leave to cook on high heat for 4-5 minutes. Avoid stirring unless the curry is about to burn. Let the sauce stick to the bottom and sides of the pan to caramelise and thicken, bringing out the true bhuna flavour. Add extra base gravy if desired, but make sure to reduce it down so the result is very thick. 13. If using prawns add them between 1-3 minutes before the anticipated end of cooking (depending on the size). An optional 1 tsp of lemon juice complements the prawns well at this stage. 14. Fish out the whole spices, and if you wish, spoon off excess floating oil from the surface. 15. Serve, garnished with coriander leaves.

Notes a. When emptying the curry from the frying pan ensure you include all the residue from the bottom and sides too. There’s a lot of amazing flavour in the thick bits. b. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Jalfrezi Smoky onions and peppers are combined with a tangy, spicy sauce and spiked with slices of hot green chillies for an epic experience of spicy deliciousness. If you like spicy curries, and have yet to try jalfrezi, you’re in for a treat. Chicken tikka works very well in this one, but of course any other main ingredient can be used.

Ingredients 2 tsp (10ml) Oil (for scorching of the Onion and Pepper) 3-4 TBSP (45-60ml) Oil (for the curry) ½ medium-large Onion (75-100g) ¼ Red Pepper and ¼ Green Pepper 2 tsp Ginger/Garlic Paste 1¼ tsp Mix Powder ¾ tsp Chilli Powder ¼ tsp Garam Masala ½-1 tsp Tandoori Masala ¼-½ tsp Salt 1 tsp Kasuri Methi 2-3 fresh Green Chillies, sliced lengthways 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped 330ml+ Base Gravy, heated up 4 TBSP Tomato Paste Pre-Cooked Chicken, Lamb, Vegetables, etc. 2 fresh Tomato Quarters

Method 1. Half the onion widthways. Cut the half required for this recipe into 6 segments (imagine slicing a pizza) and separate the layers of each segment. 2. Slice the red and green pepper into 3cm chunks. 3. Place the onion segments and pepper chunks in a container, and sprinkle on ½ tsp of methi and a tiny pinch of salt.

4. Heat 10ml oil in a frying pan or wok on very high heat, until smoking. Add the onion and pepper, and fry them until they’re well browned on the outside and emit a deep smoky aroma. Stir frequently to avoid burning. Tip them back into the container, and put a lid on top if you want the onions and peppers to be softer in the curry. 5. Pour 3-4 TBSP oil into the same frying pan or wok, on medium high heat. 6. To start things off, add the ginger/garlic paste and cook until it starts to brown slightly and the sound of the sizzling eases. This should take about 30 seconds. Stir diligently to avoid the paste burning. 7. Add the kasuri methi, chilli powder, mix powder, garam masala, tandoori masala, and salt. 8. Fry for 20-30 seconds whilst stirring frequently. Add a splash of base gravy (e.g. 30ml) to help the spices fry properly without sticking and burning. 9. Now add the tomato paste, coriander stalks, pre-cooked chicken/lamb, etc., and turn the heat up to high. Fry for a short while until the oil floats to the surface and small craters form around the edges of the pan. 10. Add 75ml of base gravy, stir, then leave to fry until the sauce has thickened up a bit, with small craters forming around the edges again. 11. Now add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, again allowing the sauce to reduce once again. 12. Add the onion and pepper segments that were scorched earlier, the fresh green chilli and the tomato quarters. 13. Immediately pour in 150ml of base gravy. Stir and scrape once, and leave to cook for 4-5 minutes. Allow the sauce to stick to the pan surface. The thickened residue is full of flavour and is very important in getting the superior ‘BIR’ taste. Stir once or twice, but only do so to avoid the curry burning. Be brave, and see how long you can wait before fiddling. 14. Add extra base gravy towards the end of cooking to loosen the sauce up. Jalfrezi is usually served as a thick curry, with the onions and pepper forming up the body of the sauce. 15. Serve, garnished with fresh coriander leaves.

Notes a. Spoon measurements are level. 1 tsp = 5ml, 1 TBSP = 15ml.

Dopiaza If you like onions in abundance, you will certainly like a dopiaza curry. Onions are to be found in various forms – be prepared for an explosion of onion flavour! I think this curry works exceptionally well with pre-cooked keema (lamb mince). The word ‘dopiaza’ originates from the Persian Farsi language, and means ‘two onions’.

Ingredients 4-4½ TBSP (55-70ml) Oil, 2 tsp of which is for scorching the Onions 75g Onion, very finely chopped 75-100g Onion, cut into 3cm segments 40-50g Red Pepper, cut into 1-2cm chunks 1½ tsp Ginger/Garlic Paste 1¼ tsp Mix Powder ¼ tsp Chilli Powder ¼-½ tsp Salt 1 tsp Kasuri Methi 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped 330ml+ Base Gravy, heated up 4 TBSP Tomato Paste Pre-Cooked Chicken, Tikka, Lamb, Keema, etc. 3-4 splashes of Worcestershire Sauce 1 TBSP Onion Paste/Bunjarra (optional)

Method 1. Peel and halve the onion widthways. Cut one half into very fine cubes and chop the other half into 6 segments (imagine the onion half is a pizza). Separate the layers of each segment, then place the segments in a container, sprinkling on ½ tsp of kasuri methi and a tiny pinch of salt. Depending on the size of your onion, you may need to use more than one. 2. Heat 2 tsp (10ml) of oil in a frying pan on HIGHEST HEAT. When the oil starts to smoke add the onion segments and red pepper chunks. Scorch fry, stirring very often until the onions and peppers are very well caramelised on the outside, but not burnt. Don't be afraid to let them char.

3. Empty the onion and red pepper into a container and cover with a lid to help them soften up a little bit before adding to the dopiaza later. If you like them crunchy, leave uncovered. 4. In the same pan on medium high heat, add the rest of the oil. 5. Add the very finely chopped onions and cook for 60-90 seconds until the onions are translucent and showing signs of starting to brown. Add the ginger/garlic paste half way into that time. Stir frequently to stop the ginger/garlic paste burning. 6. Next, add the remaining ½ tsp kasuri methi, mix powder, chilli powder and salt and 30ml of the base gravy to help the spices cook without burning. 7. Fry for 20-30 seconds stirring diligently, spreading the powdered spices around evenly with the base of the spoon. Add a splash (e.g. 30ml) of base gravy to prevent burning if and when the mixture sticks to the bottom of the pan. 8. Then turn up the heat to high and add the tomato paste. Fry until the oil separates, and small craters form around the edges of the pan, stirring frequently, 9. Add the pre-cooked chicken, tikka, lamb, keema, veg, etc., and the coriander stalks. Mix well into the sauce. 10. Next add 75ml of base gravy, stir once, then leave to fry until the sauce has reduced a little, the oil surfaces, and the small craters appear again. 11. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce once again. 12. Now add 150ml of base gravy, followed immediately by the Worcestershire sauce, onion segments, red pepper chunks and the optional onion paste/bunjarra. Stir and scrape the frying pan once when first added, then leave to cook on high heat for 4-5 minutes. During this time resist fiddling with the curry so that the sauce can catch on the bottom and sides of the pan to thicken and caramelise. You will need to stir and scrape it all together once or twice to avoid the curry burning. Be brave though! The best curries are often left to cook longer than intended. The dopiaza should end up quite thick. Feel free to add extra base gravy in the later stages to get the consistency you want. 13. Serve, sprinkling the fresh coriander leaves on top.

Notes a. The onion paste/bunjarra is optional but adds a delicious flavour dimension. (See the Onion Paste/Bunjarra recipe in the Pre-Prepared Ingredients chapter.) b. Spoon measurements are level. 1 tsp = 5ml, 1 TBSP = 15ml.

Dhansak With its generous inclusion of dhal, the dhansak curry stands tall and righteous. The comforting texture of aromatically spiced lentils and the balance of sweet and sour make this a very satisfying dish. The only conflict is whether or not to include pineapple. North / South divide, perhaps?

Ingredients 3 TBSP (45ml) Oil 2-3 tsp Ginger/Garlic Paste 1¼ tsp Mix Powder ¼-½ tsp Chilli Powder ¼ tsp Salt 2 Green Cardamom Pods, split open 1 tsp Kasuri Methi 330ml+ Base Gravy, heated up 4-5 TBSP Tomato Paste Pre-Cooked Chicken, Tikka, Lamb, Vegetables, etc. 6-9 TBSP (90-120 ml) Pre-Cooked Dhal (see the Dhal recipe in the Side Dishes & Sundries chapter). 6 Chunks Pineapple (optional) 1 TBSP Jaggery, Brown Sugar, or White Sugar 2 tsp (10ml) Lime Juice (Lemon will suffice) 2 tsp (10ml) Butter Ghee (optional) 1 TBSP fresh Coriander Leaves, finely chopped

Method 1. Heat a frying pan to medium high heat and add the oil. 2. When the oil has heated add the ginger/garlic paste and fry for 20-30 seconds or until it starts browning. The sound of sizzling waning (water content has almost been cooked out) is a good indication that the ginger/garlic paste has cooked enough to continue to the next stage. 3. Add the kasuri methi, mix powder, chilli powder, salt, and the green cardamom pods. Fry for 20-30 seconds to properly

4. 5. 6. 7. 8. 9.

10. 11.

cook the powdered spices, stirring frequently. If the mixture starts to stick to the base of the pan, pour in a splash of base gravy (about 30ml) to allow the spices enough time to fry out without burning. Now mix in the tomato paste and turn the heat up to high. Stir frequently until you see the oil float to the surface, and small, dry craters start appearing around the edges of the pan. Add the pre-cooked chicken, tikka, lamb, vegetables, etc. Then add 75ml of base gravy and stir and scrape everything together. Leave to fry for a while until, once again, the oil floats to the surface and small dry craters form around the edges of the pan. Add a second 75ml of base gravy, stir and scrape together, and again leave to cook as in the previous stage. Then add 150ml of base gravy, along with the pre-cooked dhal, lime juice, jaggery/sugar, and the optional pineapple chunks. Stir and scrape once when first added. Leave to cook on high heat for 4-5 minutes with minimal interference. Allow the sauce to stick and caramelise on the sides and surface of the pan. Stir and scrape the curry together only to prevent burning. The dhansak will end up quite thick because of the dhal. To adjust the consistency, you can add extra base gravy nearer the end of cooking. For extra richness and shine add 2 tsp of butter ghee right at the end. Serve, sprinkling the coriander leaves on top.

Notes a. Pineapple is voluntary in a dhansak. Opinion is divided on its use, but I love it. I have eaten dhansak all over the UK and find that the pineapple is generally included in the North, and left out in the South. b. The amount of added salt (¼ tsp) used in the dish is slightly less than other curries because of the additional salt content in the pre-cooked dhal. Adjust to taste. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Vindaloo Needing little introduction, vindaloo is a hot and spicy curry with prominent flavours of tomato, chilli, vinegar, and black pepper. I like to use a star anise in vindaloo - the taste pokes through the heat and gives a subtle dimension of flavour. There are many stories, myths, and legends about how vindaloo came about, usually involving the Portuguese Navy, native Goan Indians, and barrels of preserved garlic and wine. A potent combination!

Ingredients 4 TBSP Oil (60ml) 1 Whole Star Anise (optional) 2 tsp Ginger/Garlic Paste 1¼ tsp Mix Powder 2 TBSP Kashmiri Chilli Powder 2 tsp Chilli Powder (Normal) ¼ tsp Garam Masala ¼ tsp Ground Black Pepper ¼-½ tsp Salt 1 tsp Kasuri Methi Fresh Coriander Stalks Leaves, 1 TBSP of each, finely chopped 330ml+ Base Gravy, heated up 5 TBSP Tomato Paste Pre-Cooked Chicken/Lamb/Beef/Prawns/Veg etc. 2 tsp Tomato Ketchup 1½ tsp Vinegar (White/White Wine/Cider/Malt) 1 tsp Sugar (optional)

Method 1. Add the oil to a frying pan on medium high heat.

2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13.

Wait until hot, and if using the star anise add it now and fry for 30-45 seconds, stirring often. Add ginger/garlic paste. Stir continually to avoid burning, and cook for 30 seconds or until the sizzling sounds lessens. Now add the kasuri methi, mix powder, chilli powders, garam masala, ground black pepper, and salt. Fry for 30 seconds, stirring constantly with the flat of the spoon, ensuring flat distribution of the spices in the pan. Add a splash of base gravy when the spices begin to stick to the pan to avoid burning them and to give them time to cook properly. Then in with the tomato paste and the coriander stalks. Straight in with the pre-cooked chicken, lamb, or other meat/veg, and mix well into the sauce. Turn up the heat to high while stirring constantly until the oil separates, and tiny craters appear. Add 75ml of base gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by a little, allowing the oil to separate and tiny dry-looking craters to form around the edges of the pan. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again for approx. 30-45 seconds. Add 150ml of base gravy, tomato ketchup, vinegar, and the optional sugar, stirring and scraping once when first added. Leave to cook on high heat for 4-5 minutes, or until the desired consistency (quite thick) is reached and the oil has separated. Add a little extra base gravy if desired to thin the sauce out. Remove the whole star anise. Spoon off excess oil from the top of the curry if you want to be health conscious. Serve, sprinkling the fresh coriander leaves on top.

Notes a. Potato is added to vindaloo in some Indian restaurants and takeaways. I personally prefer it without potato, but feel free to add a few chunks of pre-boiled potato towards the end of cooking. Waxy potatoes are best as they hold together nicely. b. The 1 tsp of sugar is optional. I suggest you taste the vindaloo after adding the tomato ketchup and vinegar before deciding if the sugar is desired. c. I recommend you use a good quality vinegar. Some cheap brands can be very harsh.

Pathia A hot, sweet and sour tomato-based curry. Lemon juice and tamarind provide the sourness, which is balanced by the sweetness of mango chutney and jaggery/brown sugar. Seafood is great as the main ingredient in a pathia curry, but any other main ingredient can be used instead.

Ingredients 4 TBSP (60ml) Oil 10cm Cassia Bark 1 Tej Patta (Asian Bay Leaf) – optional 60-80g Onion, very finely chopped 2 tsp Ginger/Garlic paste 1 tsp Chilli Powder 1 tsp Kashmiri Chilli Powder (mild) 1½ tsp Mix Powder ¼ tsp Smoked Paprika ¼-½ Salt 5-6 TBSP Tomato Paste 1 tsp Kasuri Methi 1 TBSP each of fresh Coriander Stalks and Leaves (finely chopped) 330ml+ Base Gravy, heated up Prawns or pre-cooked Chicken/Lamb/Beef, etc. 1½ tsp Mango Chutney 1½ tsp Jaggery or Brown Sugar 1½ tsp Lemon Juice, freshly squeezed 2 tsp Tamarind Sauce or ½ tsp Tamarind Concentrate A few splashes of Worcestershire Sauce

Method 1. Add the oil to a frying pan on medium high heat.

2. When hot, add the tej patta and cassia bark. Fry for 30-45 seconds while stirring to infuse the oil with flavour. 3. Add the onion and fry for a further 1-2 minutes until the onion is translucent and starting to brown on the edges. 4. Next, add the ginger/garlic paste. Stir until starting to brown and the sizzling sound reduces, which indicates most of the water content has evaporated. 5. Add the kasuri methi, mix powder, chilli powder, Kashmiri chilli powder, smoked paprika and salt. 6. Fry for 20-30 seconds, initially adding 30ml base gravy to help prevent burning. Stir diligently, and use the bottom of your spoon to ensure flat and even distribution. 7. Turn up the heat to high and add the tomato paste. Stir diligently until the oil separates and small craters appear around the edges. 8. Then, add the pre-cooked chicken/lamb/beef, etc., and the coriander stalks. Mix well into the sauce to coat the meat. If using prawns, either raw or cooked, wait until a later stage (see below). 9. Add 75ml of base gravy, stir into the sauce, and leave unstirred on high heat for 30-45 seconds, or until the sauce has reduced a little with small craters forming around the edges of the frying pan. 10. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added. Allow the sauce to reduce again. 11. Now add 150ml of base gravy, the mango chutney, jaggery/brown sugar, tamarind, lemon juice and a few splashes of Worcestershire sauce. Stir and scrape once when first added. 12. Leave to cook on high heat for 4-5 minutes, or until the desired consistency is reached (medium thickness) and the oil has separated again. Add extra base gravy if desired to thin the sauce out. Avoid stirring/scraping unless the curry is showing signs of imminently burning. Let the sauce caramelise on the sides and base of the pan for that all-important flavour. 13. If you are using prawns add them a couple of minutes before the anticipated end of cooking. Make sure they are well coated in sauce to help stop them drying out and becoming tough. The prawns will release a little juice when they are cooking which will affect the final consistency. 14. Add the fresh coriander leaves 30 seconds before the end of cooking. 15. Taste and adjust with salt, or any of the sweet and sour ingredients as desired. 16. Remove the cassia bark and tej patta, and spoon off any excess oil from the top of the curry if you want to be health conscious. 17. Serve, sprinkled with fresh coriander.

Notes a. The sourness of tamarind varies between the different forms available, so be careful not to overdo it. Remember the adage “You can add but you can’t take away”. It may take some practice to get the sweet and sour balance that you prefer. b. Be careful with the smoked paprika. Some brands are overpowering. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Ceylon This curry is a tip of the hat to South Indian and Sri Lankan cuisine with its use of coconut. My spicy version includes both coconut flour/powder and coconut milk. It is also rich in tomato flavour, which contrasts well with the creaminess of coconut, and has a special touch of freshly ground fennel and fenugreek seeds for a distinctive flavour.

Ingredients 3 TBSP (45ml) Oil 10cm Cassia Bark 2 Green Cardamom Pods (split open) 1 TBSP Ginger/Garlic Paste ½ tsp Kasuri Methi 1½ tsp Chilli Powder 1½-2 tsp Mix Powder ¼-½ tsp Salt ½ tsp Fennel Powder (freshly ground if possible) ¼ tsp Fenugreek Powder (freshly ground if possible) 6 TBSP Tomato Paste 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped 330ml+ Base Gravy, heated up Pre-Cooked Chicken/Lamb/Beef, etc. 1½ TBSP Coconut Powder/Flour 50-75ml Coconut Milk 1 tsp Lemon Juice 3 splashes of Worcestershire Sauce 1-2 tsp Mango Chutney (optional)

Method 1. Add oil to a frying pan on medium high heat.

2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

12. 13. 14.

When hot add the cassia bark and green cardamom pods. Fry for 30-45 seconds while stirring to infuse the oil. Then add the ginger/garlic paste and stir diligently until starting to brown and the sizzling sound reduces. Add the kasuri methi, mix powder, chilli powder, salt, and the fennel and fenugreek powders. Fry for 20-30 seconds, initially adding about 30ml base gravy to help prevent burning. Stir constantly, and use the base of the spoon to ensure flat and even distribution. Turn up the heat to high, and add the tomato paste. Stir frequently until the oil separates and tiny craters appear around the sides of the pan. Add the pre-cooked chicken (or other meat or vegetables), coriander stalks, and lemon juice. Mix well into the sauce. Add 75ml of base gravy and the coconut powder, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced a little and craters form again. Now add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to slightly reduce again. Add the final 150ml of base gravy, along with the coconut milk, Worcestershire sauce, and the optional 1-2 tsp of mango chutney, stirring and scraping once when first added. Leave to cook on high heat for 4-5 minutes, or until the desired consistency is reached (medium). Add extra base gravy to thin the sauce out as to your preference. Avoid stirring and scraping unless the curry is showing signs of imminently burning. Add the fresh coriander leaves 30 seconds before the end of cooking. Remove and discard the cassia bark and green cardamom pods. Serve, sprinkled with extra fresh coriander.

Notes a. The mango chutney is optional. I suggest you taste the curry near the end of cooking to determine if it is needed. The sweetness of the caramelised base gravy should be plenty already. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Korma A misogynistic person may suggest that korma is a curry that is ideal for the ladies, but I disagree – it’s for children too! Joking aside, despite not having the depth and character of most other curries, it’s certainly very popular and pleasing to the palate if you want a rich, sweet and nutty taste. My recipe uses all the usual ingredients, augmented with the infusion of cassia bark and garam masala for a more aromatic and exotic experience. This description reads like it belongs on an Indian Restaurant menu, doesn’t it?

Ingredients 3 TBSP (45ml) Oil or Vegetable/Butter, or a mixture of both. 10cm Cassia Bark 1 tsp Ginger/Garlic Paste ¾ tsp Mix Powder ¼ tsp Turmeric ¼ tsp Garam Masala ¼ tsp Salt 4 TBSP Coconut Powder or Flour 1 TBSP Almond Powder Pre-Cooked Chicken, Chicken Tikka, Lamb, Prawns, Vegetables, etc. 300ml+ Base Gravy, heated up A small handful of Sultanas (optional) 2 TBSP Jaggery or Brown Sugar, or 3 TBSP White Sugar 100-125ml Single Cream, plus a little extra for garnishing 1½ TBSP Natural Yoghurt 1-2 tsp Butter Ghee (optional) 1-2 TBSP Toasted Flaked Almonds (optional) A small pinch of Saffron (optional)

Method 1. If you are wanting to use the flaked almonds for garnishing when serving, toast them in a frying pan on medium high heat

2. 3. 4. 5. 6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

until browned. Remove and save for later. Add the oil/ghee to a frying pan on medium high heat. Throw in the cassia bark and let cook for 30-40 seconds to infuse the oil with flavour. Stir occasionally. Now add the ginger/garlic paste and fry for 30 seconds, or until starting to brown with the sizzling sound dying down. Add the mix powder, turmeric, garam masala, salt, coconut powder and almond powder, and 75ml of base gravy. Fry for 20-30 seconds. The mixture will be very thick, so stir often to avoid burning. Use the base of a spoon to ensure flat and even distribution. Add the pre-cooked chicken/lamb/vegetables, etc. Turn up the heat to high and mix well. Then add another 75ml base gravy, stir and scrape it all together, and leave to cook until the sauce is reduced slightly and you see signs of oil rising to the surface. Add 150ml base gravy, the jaggery or sugar, and the optional sultanas Stir and scrape the mixture all together again, then leave to cook 3-4 minutes, or until the coconut and almond powders have mostly dissolved and the oil separates again. Add extra base gravy to thin the sauce out, as to your preference. Avoid stirring/scraping unless the curry is showing signs of imminently burning. About 1-2 minutes before the anticipated end of cooking, turn the heat down low and stir in the single cream and natural yoghurt. Taste and add more sugar, cream or yoghurt if you like. For an optional extra richness and a glossy appearance, dollop in 1-2 tsp butter ghee just before serving. Instead, for those health conscious amongst you, spoon any surplus oil from the top of the korma. Healthiness is of course important, but maybe you should have thought of that before making this occasional treat! Serve, drizzling a little extra single cream on top, sprinkle with the optional toasted almond flakes, and for an exceptionally decadent experience, finish the korma off with a pinch of saffron.

Notes a. The sultanas are optional. Some people just don't like them. b. It may take some time for the coconut and almond powders to dissolve enough so as not to be grainy in texture. If, unlike me, you don’t like a grainy feel, soak the coconut and almond in 300ml of boiling water for 10 minutes to get the party started. c. A korma curry is supposed to be rich and creamy. Eat it as a special treat, and not very often. The author of this recipe does not wish the recipients to have a dodgy tikka or fall into a korma! d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Special Dishes

Butter Chicken Butter chicken, as the name suggests, is an indulgent and very delicious curry. It is mildly spiced and lavished with butter and cream. The inclusion of cleverly selected aromatic spices and the addition of tomato paste propel this decadent yet delightful curry into the realm of the finest Moghul emperor. On request, Misty Ricardo can provide a menu consultation and design service for Indian restaurants and takeaways.

Ingredients 3 TBSP (45ml) Oil, Butter Ghee or Vegetable Ghee, or a combination 10cm Cassia Bark 3 Green Cardamom Pods split open, the seeds from within, or ¼-½ tsp Elachi Powder 2 Cloves 1 tsp Fennel Seeds (optional) 75g Onion, very finely chopped 1½ tsp Ginger/Garlic Paste 1¼ tsp Mix Powder ¾ tsp Tandoori Masala ¼ tsp Garam Masala ½ tsp Paprika ¼-½ tsp Salt ½ tsp Kasuri Methi ½ tsp Kashmiri Chilli Powder (optional) 3 TBSP Tomato Paste 150-200g Pre-Cooked Chicken ¾ tsp Lemon Juice 300ml+ Base Gravy, heated up 2 tsp Jaggery or Brown Sugar 40ml Single Cream 60g Unsalted Butter or Butter Ghee Fresh Coriander Leaves, finely chopped for garnishing

Method 1. Heat a frying pan to medium high and pour in the oil or ghee. 2. When hot, add the cassia bark, green cardamom/elachi, cloves, and the optional fennel seeds. Fry for 30-40 seconds to infuse flavour into the oil, stirring frequently. 3. Add the onion and fry for a couple of minutes until the onions turn translucent and show signs of starting to brown. Stir occasionally. 4. Then add the ginger/garlic paste, continuing to cook for 15-30 seconds until the sizzling subsides, stirring frequently. 5. Next, add the mix powder, tandoori masala, garam masala, paprika, salt, kasuri methi, and the optional Kashmiri chilli powder. Fry for 20-30 seconds, stirring very frequently. Add a little base gravy (e.g. 30ml) if the mixture dries out to avoid burning the spices and to give them enough time to cook properly. Use the flat of the spoon to ensure flat and even distribution. 6. Add the tomato paste. Turn the heat to high while stirring constantly until the oil separates and tiny craters appear. 7. In with the pre-cooked chicken. Coat the meat well with the sauce. 8. Add the lemon juice/dressing. 9. Add 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, the oil has separated, and small craters form again around the edges. 10. Next, add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again. 11. Then add 100ml of base gravy, stir and scrape the pan, and leave to cook 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces that great flavour. Add a little extra base gravy if the sauce is becoming too thick. 12. A minute before the end of cooking turn the heat to low temporarily and add the single cream, jaggery/brown sugar, and the unsalted butter or ghee. Stir in and allow to melt. 13. Retrieve and discard the cassia bark, cloves and green cardamom pods. 14. Serve, sprinkling fresh coriander on top to garnish.

Notes a. Health disclaimer: butter chicken should only be eaten once a year at most. It tastes so good, but it will kill you slowly. Consider it a ‘bucket list’ activity. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Garlic Chilli Chicken The heavy use of sliced garlic and chilli in this curry gives a lovely flavour, with a bit of coconut to enrich it further. Star anise infuses the curry with an aromatic twist. Simply put, if you like garlic you will LOVE this curry. Feel free to experiment with alternatives to chicken.

Ingredients 3 TBSP (45ml) Oil, Ghee or a mixture of the two 1 Star Anise 75-100g Onion, finely chopped 20g Garlic Cloves, thinly sliced (about 6 cloves) 1½ tsp Ginger/Garlic Paste 1 tsp Kasuri Methi 1 tsp Chilli Powder 1½ tsp Mix Powder ¼ tsp Garam Masala ¼-½ tsp Salt 4 TBSP Tomato Paste 1 TBSP each of finely chopped fresh Coriander Stalks and Leaves 280ml+ Base Gravy, heated up Pre-Cooked Chicken or Chicken Tikka 1 tsp Lemon Juice 1½ TBSP Coconut Powder/Flour 50-75ml Coconut Milk 4-6 fresh Thin Green Chillies 1-2 tsp Mango Chutney (optional)

Method 1. Add the oil to a frying pan on medium high heat. 2. Throw in the star anise. Fry for 30-45 seconds, to infuse the oil while stirring.

3. Add the finely chopped onion and thinly sliced garlic cloves. Cook for about 1-2 minutes until nicely browned, stirring frequently. The garlic needs to be nicely browned, but not burnt. 4. Next, add the ginger/garlic paste, stirring until just starting to brown and the sizzling sound reducing. This should take about 30 seconds 5. Add the kasuri methi, chilli powder, mix powder, garam masala, and salt. 6. Fry for 20-30 seconds, stirring very frequently. Add a little base gravy (e.g. 30ml) if the mixture dries out and sticks to the pan, to avoid burning the spices and to give them enough time to cook properly 7. Add the tomato paste and turn up the heat to high. 8. Then add the pre-cooked chicken or chicken tikka, coriander stalks, lemon juice, and mix well, making sure the chicken pieces are coated in the sauce. 9. Add 75ml of base gravy and the coconut powder/flour. Mix and cook for 30 seconds with no further stirring. The coconut will have made the sauce very thick at this point. 10. Next add a second 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little and small dry craters form around the edges. 11. Add the final 100ml of base gravy, coconut milk and fresh green chillies, stirring and scraping once when first added. 12. Leave to cook on high heat for 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add some extra base gravy near the end of cooking if it appears to be thickening up too much. 13. 30 seconds before the end of cooking stir in the fresh coriander leaves. 14. Taste the sauce. If you prefer it a little sweeter add 1-2 tsp mango chutney. 15. Fish out the star anise and discard it. You can also spoon off any excess oil from the surface of the curry if you wish. 16. Serve, sprinkled with extra fresh coriander.

Notes a. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Karahi This curry is named after the cast iron cooking pot (korai or karahi) it is often cooked or (more probably) served in. In most British Indian restaurants and takeaways the karahi is a relatively simple curry, mimicking both balti and jalfrezi. The Misty Ricardo version is a more sophisticated affair, and as such I have included it here in the ‘Specials’ section. With the extra time afforded to us in the home kitchen, it’s worth the extra effort. A special paste, made just before the start of cooking, along with toasted and freshly ground coriander and cumin both give this dish a distinct character that sets it apart from other curries.

Ingredients 4 TBSP (60ml) Oil ½ tsp Fennel Seeds 2 Cloves 1 Black Cardamom Pod, split open (optional) 2 Green Cardamom Pods, split open ½ tsp each of freshly toasted and ground Cumin and Coriander Seeds 1 tsp Ginger/Garlic Paste 1 tsp Mix Powder 1 tsp Chilli Powder ½ tsp Garam Masala ½ tsp Salt 1 tsp Kasuri Methi 3 TBSP Special Hot Green Paste: This makes a batch of Special Hot Green Paste (more than the 3 TBSP required for this recipe). All of the following ingredients are chopped and blended to a paste: ½ medium Onion, 2 Green Chillies, ¼ Green Pepper, ¼ Red Pepper, 2 TBSP fresh Coriander Stalks, 4 Cloves Garlic, ¾ inch chunk of fresh Ginger. Add a little oil to help blend it.

Pre-Cooked Chicken/Lamb/Tikka/Vegetables etc. 4 TBSP Tomato Paste 300-330ml+ Base Gravy, heated up 2 fresh Tomato Quarters 1 TBSP fresh Coriander Leaves, finely chopped 1-2 tsp Sugar (optional)

Method 1. Prepare the ‘special hot green paste’ (see the ingredients section above). 2. Toast the cumin and coriander seeds in a dry frying pan on medium heat for 45-60 seconds or until the seeds brown and the aroma intensifies. Allow to cool a little, and grind the seeds to a fine powder. Use a coffee/spice grinder or a pestle & mortar to do so. Set aside. You can use shop-bought pre-ground cumin and coriander for convenience, but the flavours will be inferior. 3. Heat a korai, wok, or frying pan to medium high heat, and add the oil. 4. When hot, add the fennel seeds, cloves, green cardamom, and the optional black cardamom. Fry for 30 seconds to allow the spices to infuse the oil with flavour. 5. Next add the cumin and coriander powder (1 tsp total) and the ginger/garlic paste. 6. Stir diligently for 20-30 seconds until the whole caboodle turns darker and the sizzling sound lessens, meaning that it all might start burning soon if you don’t do anything about it! 7. Add the kasuri methi, mix powder, chilli powder, garam masala and salt. 8. Fry for 20-30 seconds, adding a splash of base gravy to give the spices time to cook properly. Stir appropriately. 9. Now add 3 TBSP of the ‘special hot green paste’. You will have some spare so feel free to use it in whatever way you like. May I suggest spreading the leftovers on bread and toasting it, sprinkling on some finely chopped green chilli… But that’s another story! 10. Add the tomato paste, stir, then turn up the heat to high and leave to fry for 45 seconds. 11. Then add the pre-cooked chicken, lamb, tikka, vegetables, etc. 12. Add the first 75ml of base gravy, scrape and stir the mixture all together, then leave until the sauce has reduced a little with small, dry craters forming around the edges of the pan and oil surfacing to the top. 13. Now add a second 75ml of base gravy. Stir and scrape once then leave to fry for 30-45 seconds, or until the craters reform around the edges of the frying pan. 14. Pour in 150ml of base gravy, mix together once, and then leave to cook for 3-4 minutes. Allow the heat to get to the curry – resist stirring it. By leaving it to caramelise on the bottom and sides of the pan a lot of superb flavour will be imparted. 15. If you eventually feel the urge to fiddle, do so only if it appears the curry might burn. You can add more base gravy during cooking to adjust the consistency 16. Taste, and adjust with extra salt and sugar if desired. 17. Add the fresh tomato quarters and the fresh coriander leaves. 18. Stir and leave to cook for a further 1-2 minutes. 19. Dispatch a search and rescue helicopter to retrieve the 2 missing cloves and cardamom pods. 20. After all that effort, if you have the energy, serve, sprinkling a little extra coriander on top.

Notes a. For the ultimate and most authentic experience, cook this curry in a korai or wok (a metal bowl that gets hot). You could instead use a regular frying pan. b. Black cardamom has a smoky and unusual flavour which you may or may not like. I suggest you taste one first before you use it in a curry. c. As an alternative to adding the split cardamom you can instead use the seeds scraped from within, and discard the outer pods. This is a little extra effort to start with, but saves the pods having to be fished out later. d. Spoon measurements are level. 1 tsp = 5ml, 1 TBSP = 15ml.

Balti Indian restaurants in the UK quickly adopted (and adapted) the word ‘balti’ into their menus in the 1980s when it first became very popular. Purportedly invented in Birmingham, a proper balti is cooked in a thin pressed-steel bowl on a high flame with plenty of fresh ingredients and an abundance of aromatic spices. For authenticity it is served in the same bowl it was cooked in, and is accompanied by naan bread to scoop it up. There are many interpretations of it, and, in reality, most restaurants outside of the ‘Balti Triangle’ in Birmingham cook them in a frying pan, then transfer to a metal karahi for serving. Puritans would argue that doesn’t qualify as balti. There is plenty of debate as to the culinary origins and etymology of balti, and I won’t be throwing any fuel on that fire. Suffice to say, if you have tasted a good one you know it. Without further ado, here is my substantial and worthwhile recipe.

Ingredients 4 TBSP (60ml) Oil 1 Star Anise, 10cm Cassia Bark, ½ tsp Cumin Seeds 1 Black Cardamom (seeds of), 2 Green Cardamom (seeds of), 3 Cloves 80g Onion, sliced into segments 100-125g Red and Green Pepper, sliced into 3cm triangles (about one third of each red and green) 1 tsp Ginger/Garlic Paste ¼ tsp of Cumin Powder (freshly toasted and ground) ½ tsp of Coriander Powder (freshly toasted and ground) ¼ tsp Fenugreek Seed Powder (freshly toasted and ground) ½-1 tsp Kashmiri Chilli Powder 1 tsp Mix Powder ¼ tsp Garam Masala ¼-½ tsp Salt 1 tsp Kasuri Methi Pre-Cooked Chicken/Lamb/Beef, etc. 330ml+ Base Gravy, heated up

A handful of Mushrooms, cut into quarters (optional) Half a Tomato, cut into segments 2 TBSP very finely chopped fresh Coriander Leaves Special Balti Paste: This makes a batch (about 2-3 times more than the 5 TBSP required for this recipe). All the following ingredients are chopped and blended to a paste: 30-40g Onion 2-3 Red Chillies. (Optional. Remove the seeds unless you like it very hot) 2-3 TBSP fresh Coriander Stalks 4 Garlic Cloves 2 cm chunk of fresh Ginger 5-6 TBSP Tomato Paste 1 TBSP Tamarind Paste, or 2 tsp Tamarind Concentrate, or 1½ TBSP Tamarind Sauce/Juice 2 tsp Mango Chutney 2 tsp Poppy Seeds (optional) 1 TBSP Onion Paste/Bunjarra (optional)

Method 1. In preparation, toast and grind the cumin, coriander and fenugreek seeds to a powder, and make the special balti paste (see ingredients). 2. Add the oil to a wok or korai on medium high heat. 3. Throw in the star anise, cassia, bark, cumin seeds, cloves, and black and green cardamom seeds. Stir diligently for 45-60 seconds to infuse the oil with flavour. 4. Next, add the onion and red and green pepper. Fry for 2 minutes until slightly softened, stirring frequently. 5. Now in with the ginger/garlic paste, stirring until the sizzling eases off and the sound of crackling can be heard. 6. Add the cumin, coriander and fenugreek powder. 7. Also add the Kashmiri chilli powder, mix powder, garam masala, salt, methi, and a small amount of base gravy (e.g. 30ml) to help the spices fry without burning. 8. Fry for 20-30 seconds, stirring constantly. 9. Add the 5 TBSP of special balti paste. 10. Turn up the heat to high while stirring constantly for 30-45 seconds, or until the sauce has reduced very slightly, with small craters forming around the edge. 11. Add the pre-cooked meat of choice and mix well into the sauce. 12. Now add the first 75ml of base gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced slightly, oil separation is apparent, and the little craters form up again. 13. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again. 14. Optionally, throw in a generous handful of quartered mushrooms. 15. Now add the final 150ml of base gravy and tomato segments. Stir and scrape once when first added. 16. Leave to cook on high heat for 5-6 minutes, or until the desired consistency is reached (medium thickness) and the peppers have softened but retain a slight bite. Add extra base gravy if desired to thin the sauce out if you want. Avoid fiddling with it unless the curry shows signs of starting to burn. 17. A minute before the end of cooking add the fresh coriander leaves. 18. Also at this point taste and add a little salt, mango chutney and/or tamarind if desired. 19. Locate and remove the whole spices, and add a knob of butter ghee (optional). 20. Spoon off excess oil from the top of the curry if you want to be health conscious. 21. Serve in a balti bowl, accompanied by naan/chapati/roti/paratha, etc.

Notes a. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Biryani The typical British Indian Restaurant interpretation of a biryani, like many dishes, differs wildly from the slow cooked traditional, authentic versions cooked all over South Asia. As such, many puritans would argue that this recipe is a fancy fried rice dish with a few extra bits and pieces, and is designed to be cooked quickly to order. I would agree with them. The BIR biryani has firmly established itself as a favourite amongst many, including me. The extra little touches - the omelette topping, the cucumber, and the all-important curry sauce to accompany make for a substantial dish of several textures and flavours. You will find a simple vegetable curry recipe in the Side Dishes section of this book. I recommend you serve it alongside the biryani.

Ingredients 250g pre-cooked Basmati Rice or Pilau Rice, left to dry out so it’s not moist 2 TBSP (30ml) total of Oil or Butter/Vegetable Ghee, or a combination 75g Onion, finely chopped 40g Red Pepper, finely chopped (about a fifth of a medium one) 2-3 Garlic Cloves, finely sliced ½ tsp Kasuri Methi ½ tsp Fennel Seeds 1-2 tsp fresh Green Chilli, finely chopped (optional) 1½ tsp Mix Powder ¼-½ tsp Salt Pre-Cooked Chicken, Tikka, Lamb, Vegetables, Prawns, etc. Sultanas, small handful (optional) 1 TBSP Coconut Powder (optional) 2 TBSP fresh Coriander Leaves, finely chopped 1 Egg (medium) and 1 TBSP (15ml) Oil in which to cook it. 1 slice each of Cucumber and Tomato Crispy Fried Onions (optional)

Method 1. For this recipe we are going to use pre-cooked basmati rice. Cook the rice as normal, and let it cool a bit and dry off before using. Damp or soggy rice does not fry well – it ends up all gloopy. You can also use pilau rice if you have any handy and wish to use it up. 2. Pour the oil/ghee into a wok or high sided frying pan on high heat. 3. Add the onion, red pepper, garlic, kasuri methi and fennel seeds. Stir fry for 30-45 seconds or until edges of onion start to brown. 4. If using the green chilli add it now. 5. Now add the mix powder and salt. Continue stir frying for 20 seconds. 6. Add the pre-cooked chicken / tikka / lamb / vegetables / prawns, etc., followed by the optional sultanas and coconut powder. 7. Throw in the pre-cooked rice and the finely chopped coriander leaves. Mix thoroughly but gently, and continue stir frying for a minimum of 90 seconds, until rice is piping hot. 8. For optional extra richness, dollop on 1-2 tsp butter ghee. 9. Empty the biryani rice mixture into a container and set aside. 10. For the omelette topping, wipe the wok or frying pan with some paper towel to remove any sticky residue, bring back up to a medium high heat, then add 15ml oil. 11. Beat the egg in a bowl with a tiny pinch of salt, then add it to the oil. Swirl the egg mixture around the surface and flip over with a spatula, cooking each side for approximately 15 seconds. Drain any excess oil and place the omelette on top of the biryani. 12. Garnish with a slice of cucumber and tomato and sprinkle on some extra fresh coriander leaves. 13. To add a little authenticity, sprinkle on some crispy fried onions at the end if you like.

Notes a. Never leave cooked rice at room temperature for more than an hour or so. If not using immediately, always cool and refrigerate, or maintain a temperature of at least 65°C until ready to eat. b. Check the amount of salt in your cooked basmati rice. If it was cooked using salt (especially if using the absorption method), then adjust the amount of salt when frying. c. Misty Ricardo considers the omelette topping compulsory on a biryani. d. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Masala Fish Fry A simple but very tasty dish in which fish is marinated and fried in spices and topped with a bhaji of onion and pepper. In this Bangladeshi recipe (also known as mas biran), I use boneless and skinless fillet of pangasias, a fresh water fish native to South East Asia, which is readily available in the frozen section of Asian supermarkets in the UK. You can instead use any firm white fish or salmon, and the fewer bones the better. I was shown the cooking of mas biran by Anwar Hussain, expert chef and owner of Cheddar Cottage Indian Restaurant. He kindly gave permission for me to reproduce the recipe and publish it as a video. Anwar serves dishes of a superb standard, and I’d highly recommend a visit if you find yourself in the North Somerset area (Cheddar BS27 3NA). www.cheddarcottage.com. This recipe yields one main course or two starter portions. No base gravy is needed.

Ingredients 1 Pangasias fish fillet, skinless and boneless. Frozen weight around 250g. Defrosted weight around 200g For the Fish Marinade: 1 tsp Mix Powder ¼ tsp Turmeric ½ tsp Kasuri Methi ¼ tsp Salt ¼ tsp Chilli Powder (optional) For the Fried Garnish: ½ Green Pepper, ¼ Red Pepper, ½ Onion, each cut into long thin strips 1 – 2 TBSP Coriander Leaves, finely chopped 1 Spring/Salad Onion, chopped

1 tsp Kasuri Methi ½ tsp Mix Powder ¼ tsp Salt 2-3 TBSP Oil 2 Garlic Cloves, finely chopped ½ tsp Fennel Seeds (optional)

Method 1. Rinse and dry the fish and place in a bowl. Sprinkle on the fish marinade ingredients evenly on both sides. Gently rub the spices into the fish and leave to marinate for at least 20 minutes. 2. Similarly, in another bowl gently mix all the ‘fried garnish’ ingredients together and set aside. 3. Add 1-2 TBSP oil to a non-stick frying pan on a very high heat. Distribute the oil around the pan, and when hot lay the fish in. Fry the fish for 2-3 minutes, turning frequently to prevent it burning. 4. Gently remove the fish from the pan and set aside. 5. Add 1 TBSP of oil into the same pan on high heat. 6. When the oil has heated up add the garlic and fry for 20-30 seconds until nicely browned, stirring diligently. Now add the fennel seeds (if using). 7. Throw in the ‘fried garnish’ mixture, and stir fry for 2-3 minutes. 8. Turn the heat down to low and clear a space in the centre of the frying pan. Gently place the fish in the space, and spoon the onion and pepper mixture over it. 9. Leave for 30 seconds to warm the fish back up. 10. Carefully lift the fish out onto a serving plate and top with the remaining pepper and onion mixture. Garnish with extra fresh coriander leaves and spring onion, and for extra presentation, add a wedge of lemon and surround the dish with lettuce leaves. Enjoy.

Notes a. You can instead use any firm white fish or salmon, and the fewer bones the better. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Punjabi Chicken Staff Curry Simply put, a ‘staff curry’ is what the employees of an Indian restaurant or takeaway eat during their work shift. In the UK the staff are most often of Bangladeshi heritage, but there are a significant number of Punjabi-owned establishments, particularly in Scotland. Staff curries are usually slow-cooked, and are typically made with meat that is on the bone; a general preference of South Asians. The bones release a fantastic stock flavour: until you have tasted a proper staff curry, you haven’t lived. This recipe is from a Glaswegian by the name of Alex Wilkie who has spent a lot of time working in a Punjabi-run Indian takeaway in Glasgow. A couple of years ago Alex kindly gave me permission to make a YouTube video showing the recipe being made. Since then we have become friends, and I’ve had the pleasure of visiting him at home and cooking with him. Thank you kindly for the recipe Alex: winner-winner chicken dinner, or whatever the equivalent saying is in Scotland! This recipe will feed four adults.

Ingredients 1Kg Chicken Thighs, Drumsticks or Legs (or a combination), clean, skinless, but on the bone. Lamb can also be used for this recipe. 60ml Oil (4 TBSP, Sunflower/Vegetable Oil) 5cm Cassia Bark 3 Green Cardamom Pods, split open 3 Cloves 1-1¼ TBSP Cumin Seeds 1½ TBSP Ginger/Garlic Paste 2 large Onions, roughly chopped 3 large, fresh Tomatoes, chopped 2-3 TBSP Tomato Purée (double concentrated) 2-3 fresh Green or Red Chillies, sliced horizontally

A handful of fresh Coriander Stalks, finely chopped 2 tsp Salt 1¼ TBSP Kasuri Methi (dried Fenugreek Leaves) 1¼ tsp Garam Masala 2 tsp Turmeric 2 tsp Paprika 2 tsp Curry Powder (e.g. Mild Madras) A handful of fresh Coriander Leaves, finely chopped 4 TBSP Natural Yoghurt

Method 1. For the best results, chop the chicken into 5-6cm pieces, keeping the bone within the chunks. That exposes more bone for extra flavour release. Carefully discard any splinters of bone. 2. Add 60ml of oil in a large saucepan or stock pot, and bring to medium high heat. 3. Add the cassia bark, cardamom pods, cloves and cumin seeds. Stir and cook for 30-45 seconds, or until the cumin seeds start sizzling and crackling. 4. Add the ginger/garlic paste. Fry for a minute, stirring occasionally until the sizzling of the paste subsides and it starts to brown. 5. Add the chopped onion and continue cooking for 10-15 minutes or until the onion has turned brown around the edges. Stir frequently, making sure any bits that stick to the bottom of the pan are mixed back in (that is where the flavour is). Add a little extra oil if the mixture seems too dry, and to help stop the onions burning. 6. Now add the chicken pieces and any loose bits of bone. Continue frying for a few minutes, stirring often, until the meat is sealed and lightly browned. 7. Next add the chopped tomatoes, tomato purée, fresh chillies and coriander stalks. 8. Add the salt, methi, garam masala, turmeric, paprika and curry powder. Stir well, cook for a further minute then cover and turn down the heat to very low. 9. Let simmer very slowly for 60 minutes or longer to allow the chicken bones to release their stock flavour. Stir in the natural yoghurt and the fresh coriander leaves 5 minutes before the end of cooking. 10. Taste, and if desired add extra salt. 11. Serve with chapatis or naan, and eat with your hands, not cutlery! Watch out for stray bits of bone and the whole spices.

Notes a. Always keep raw chicken away from other ingredients, and thoroughly clean everything that has been in contact with it. b. No added water is necessary. The chicken will release a surprising amount during cooking. c. After cooking the chicken will be falling off the bone and may have a shredded appearance. If you prefer the chicken to hold its shape, remove it from the pan after it has been cooking for about 30 minutes. Then cut off and retain the chicken meat and return the bones to the pan. Continue the cooking process, then add the chicken meat back into the curry shortly before the end. d. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Extra-Hot Curries

Phaal The famous and usually excruciatingly hot phaal is a curry to be handled with extreme caution. My recipe holds back no punches, so if you like the idea of being proverbially slapped in the face with a red-hot poker, give this one a try. Serves one adventurous and possibly foolhardy person!

Ingredients 5 TBSP (75ml) Oil 1 tsp Fennel Seeds 1 TBSP Ginger/Garlic Paste 1 tsp Kasuri Methi 1 TBSP Extra Hot Chilli Powder 2 TBSP Kashmiri Chilli Powder 1 TBSP Chilli Flakes 1 TBSP Chilli Chutney or Pickle (e.g. Mr Naga) 2 tsp Mix Powder ¼ tsp Garam Masala ¼-½ tsp Salt 7 TBSP Tomato Paste 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped 330ml+ Base Gravy, heated up Pre-Cooked Chicken, Lamb, Beef, Vegetables, etc. 2 tsp Lemon Juice 2 tsp Sugar (optional)

Method 1. Add the oil to a frying pan on medium high heat. 2. When hot add the fennel seeds and fry for 30-45 seconds to infuse the oil with flavour.

3. Then add the ginger/garlic paste and fry for 20-30 seconds, until starting to brown and the sizzling sound lessens, meaning the water content has evaporated and the rawness is cooked out. 4. Add the kasuri methi, mix powder, extra hot chilli powder, Kashmiri chilli powder, chilli flakes, chilli chutney/pickle, garam masala, salt, and add a splash of base gravy to help mix the spices and prevent burning. 5. Fry for 40-50 seconds, stirring constantly and ensuring flat distribution of the spices in the pan. If the spices show signs of starting to stick to the pan and burn, add a little extra base gravy or water to loosen things up. There are a lot of powdered spices in this phaal curry, and it's very important to allow enough time to cook the chilli powders out properly. If they are not cooked out sufficiently, the curry will taste harsh and bitter, not to mention give you undesired ‘after effects’. 6. Turn up the heat to high and pour in the tomato paste. Fry for a further 30-45 seconds while stirring constantly until the oil separates and small craters appear around the edges of the pan. 7. Now add the pre-cooked chicken, tikka, lamb, vegetables, etc., and the 1 TBSP of coriander stalks. 8. Then add the first 75ml of base gravy. Mix the contents of the pan together well and leave to cook until the sauce has reduced a little, oil separation has occurred, and small craters form once again. 9. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again. 10. Then add 150ml of base gravy, the lemon juice, and sugar (optional – add to taste). Stir and scrape the bottom and sides of the pan once, then leave to cook for 4-5 minutes. Avoid fiddling unless the curry shows signs of starting to burn, and add extra base gravy if desired to thin the sauce out. Taste the curry and cook for longer if evident that the chilli powders have not cooked out enough. 11. There should be a lot of excess oil on the surface. Spoon it off from the top of the curry if you are health conscious. 12. Serve, sprinkling the finely chopped coriander leaves on top.

Notes a. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml. b. The sugar is optional, but I find it helps to round off the heat from the massive amount of chilli powders. c. Caution is advised when cooking this phaal. Ensure extractor fans in the kitchen are turned on full, and windows are open. Wearing a mask and gloves is advised. d. The author of this recipe accepts no responsibility for the physical or mental effects that eating this phaal will have.

Naga Bhuna Masala The flavour of naga chillies together with the masala spices and technique of frying hard to reduce to a thick condensed sauce gives this naga bhuna masala an extra special flavour. Experiment with the hottest chillies you can find. You can make this ridiculously hot curry instead with chicken, chicken tikka, vegetables, prawns, goat, etc.

Ingredients 3-4 TBSP (45-60ml) Oil, Ghee or a combination 1 Tej Patta (Asian Bay Leaf) – omit or use ‘normal’ Bay Leaves instead if you like 2 Green Cardamom Pod, split open ½ tsp Cumin Seeds 75g Onion, very finely chopped 25g Green Pepper, very finely chopped 1-2 Garlic Cloves, thinly sliced 1½-2 tsp Ginger/Garlic Paste 1¼ tsp Mix Powder 1 tsp Extra Hot Chilli Powder or Deggi Mirch 1 tsp Kashmiri Chilli Powder 1 tsp Tandoori Masala 1 tsp Kasuri Methi ¼-½ tsp Salt, to taste 4 TBSP Tomato Paste A pinch of Red Food Colouring (optional) 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped 1-2 fresh Naga Chillies, very finely chopped or 1 TBSP Naga Pickle 175-200g Pre-Cooked Chicken, Lamb, Chicken Tikka, Vegetables, etc. 250ml+ Base Gravy, heated up 2-3 Tomato segments 2-3 tsp Natural Yoghurt 1½ tsp Mango Chutney

Method 1. Add the oil to a frying pan on medium high heat. 2. Throw in the Asian bay leaf, green cardamom and cumin seeds. Stir and fry for 30-45 seconds to infuse the oil. 3. Add the onion and green pepper. Cook for 1-2 minutes until soft and browned slightly, adding the garlic slices in after the first minute. 4. Next add the ginger/garlic paste, stirring until just starting to brown and the sizzling sound reduces. Don’t let it stick to the pan. 5. Add the mix powder, chilli powders, tandoori masala, salt, and kasuri methi. 6. Fry for 20-30 seconds, stirring very frequently. Add a little base gravy (e.g. 30ml) if the mixture dries out and sticks to the pan to avoid burning the spices and give them enough time to cook properly. 7. Add the tomato paste, coriander stalks, fresh naga chilli or a good naga pickle, and turn up the heat to high. 8. If using pre-cooked chicken or lamb add it now and mix well, making sure the meat pieces are coated in the sauce. 9. Add 75ml of base gravy. Mix and let cook for 30-45 seconds with no further stirring. 10. Then add a second 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and small dry craters form around the edges. 11. Stir in a final 75ml of base gravy and add the tomato segments. 12. Leave to cook on high heat for 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add some extra base gravy near the end of cooking if it appears to be thickening up too much, although the bhuna should have a thick final consistency. 13. Shortly before the end of cooking (e.g. 1 minute), turn down the heat and add the yoghurt, mango chutney and the fresh coriander leaves. Stir together, then taste and season with extra yoghurt, salt, or mango chutney if desired. 14. Reduce the heat, pour in the single cream and add the fresh coriander leaves. 15. Fish out the Asian bay leaf and the green cardamom pods (if you can spot them). You can also spoon off any excess oil from the surface of the curry if you wish. 16. Serve, garnished with a slice of tomato or cucumber and a sprinkling of extra coriander.

Notes a. Add the tomato segments later than specified if you prefer them to be firmer. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Side Dishes & Sundries

Onion Salad This red-coloured onion relish that comes with poppadoms in restaurants has long been a favourite of mine, and it’s very easy to make. I have it on good authority that some people have been known to eat this onion salad on its own with a large spoon! This recipe should make enough for four to six people to eat with poppadoms alongside other dips. Simply scale the ingredients up or down to adjust the yield.

Ingredients 1 medium Brown Onion. Red Onion can be used instead, or a combination of the two 1-2 TBSP Coriander Leaf, chopped 1½ tsp Mint Sauce. Use the jarred variety with vinegar, and not mint jelly, which is sweet. Alternatively use 1-2 TBSP fresh Mint ¼ tsp Paprika ¼ tsp Kashmiri Chilli Powder (optional, for colour and a little warmth) 1½ tsp Mango Chutney. If you don’t like the lumpy bits, crush them smooth with a fork before adding 1½ TBSP Tomato Ketchup 1 tsp Kalonji (Nigella) seeds (optional) ½ tsp Beetroot Powder or ¼ tsp Red Food Colouring (optional) ½–1 tsp Lemon Juice or Dressing ½ tsp Chilli Pickle (optional, e.g. Mr Naga)

Method 1. Peel the onion and chop width-wise. Dice each half very finely. 2. To help remove the harsh taste of the raw onion, soak it in cold water with a little lemon juice for 15 minutes or more. Drain thoroughly and pat dry with paper towel. 3. Add to a bowl along with all the other ingredients, and mix well. 4. Can be eaten immediately, but is best refrigerated (covered) for at least an hour to help the flavours meld, and to mellow the harshness of the onion further.

Notes a. The onion salad can be stored in the fridge (covered) for a couple of days. It does not freeze well. b. Beetroot powder, whilst having health benefits, will give a very distinct colour and a hint of beetroot flavour. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Mint Sauce (Raita) Here we have another delicious and refreshing dip to accompany poppadoms, which also goes nicely with starters such as onion bhaji and tandoori chicken. Mint sauce (or raita) is very versatile: adjustments can easily be made to taste. This recipe makes enough servings for at least four to six people. Simply scale the ingredients up or down to make more or less of it.

Ingredients 250g Natural Yoghurt. Full fat is best for flavour 1 TBSP Mint Sauce (jarred commercial brand) or 2 TBSP fresh Mint Leaves, finely chopped. If using fresh Mint, add 1-2 tsp Lemon Dressing/Juice to substitute the vinegar in the Mint Sauce ¼-½ tsp Salt 1 – 2 tsp Sugar 1-2 TBSP fresh Coriander Leaf, finely chopped ¼ tsp Turmeric or Yellow Food Colouring (optional) Milk to thin the Raita down to your liking.

Method 1. Place the yoghurt, mint sauce, salt, sugar, fresh coriander and the optional turmeric/colouring in a suitable bowl, and whisk until combined. 2. Add a little milk to thin the raita to your liking. 3. Ready to serve, but you could also add other ingredients, such as: Cucumber, finely diced Carrot, grated Red onion, finely chopped Roasted cumin powder (toasted ground seeds)

Notes a. The mint sauce can be stored in the fridge (covered) for a couple of days. I would not recommend freezing it. b. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Bombay Aloo Bombay aloo is a very popular potato-based vegetarian dish, traditionally featuring mustard seeds and curry leaves, and is served in a very thick sauce. This recipe will make enough for one as a main course, or two to three people as a side dish.

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Ingredients 300g Potato, peeled 3 TBSP Oil, Ghee, or a mixture 1 tsp Cumin Seeds ¾ tsp Black Mustard Seeds 1 TBSP Curry Leaves (optional) ½ tsp Fennel Seeds (optional) 1 Tej Patta (Asian Bay Leaf, also optional) 75g-100g Onion, finely chopped 1½ tsp Ginger/Garlic Paste 1 tsp Kasuri Methi 1 tsp Mix Powder ¼ tsp Turmeric 1 tsp Kashmiri Chilli Powder ½ tsp Salt 3 TBSP Tomato Paste 250ml Base Gravy (kept hot in a separate pan), plus a little extra to adjust 2 fresh Tomato quarters 2-3 tsp fresh Green Chilli (optional) ¾ tsp Amchoor (Mango Powder) or 1-2 tsp of Lemon Juice/Dressing 2 tsp Butter Ghee (optional) Sprinkle of fresh Coriander Leaves (chopped)

Method 1. Firstly, to pre-cook the potato, peel and chop into generous chunks. Simmer in boiling water for 10-15 minutes with 1 tsp

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salt and 1 tsp turmeric, until the chunks are still a little firm in the middle. You can add extra whole spices to the water for added flavour. Add the oil or ghee to a frying pan on medium high heat. When hot, add the cumin seeds, black mustard seeds, and the optional curry leaves, fennel seeds, and Asian bay leaf. Cook for 30-45 seconds, or until the mustard seeds start popping. Stir frequently. Now add the chopped onion. Cook for 1-2 minutes or until soft, stirring occasionally. Add the ginger/garlic paste and fry for 30 seconds, or until the sizzling sound reduces. Then add the kasuri methi, mix powder, turmeric, salt, and Kashmiri chilli powder. Fry for 20-30 seconds, stirring diligently. Add a splash of base gravy when the spices start to stick to the bottom of the frying pan to give them enough time to cook without burning. Add the tomato paste and turn up the heat to high. Immediately add the pre-cooked potato and 75ml of base gravy. Stir together and leave to fry for 30-45 seconds. Scrape the sides and bottom of the pan if the mixture is sticking too much and about to burn. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, cooking down for another 30-45 seconds. You should let the sauce stick to the sides and the surface of the pan. This method helps give a sweet and slightly smoky taste. Then add a little more (50-75ml) of base gravy. Stir once, and leave to cook on high heat for 4-5 minutes, or until you reach a very thick consistency. Add more base gravy as required during cooking (there will be a need because the potato will soak up the liquid). Avoid stirring and scraping unless showing signs of imminently burning. When you do scrape the pan, there should be a lot of thick caramelised bits to mix back in. It’s those bits which have the best flavour. A minute or two before the anticipated end of cooking, add the fresh tomato quarters, the lemon juice or amchoor powder, and the optional fresh green chilli. Taste and season with salt, lemon juice, and/or mango chutney if you feel the need. For extra shine and deliciousness on your potatoes, add 2 tsp of butter ghee just before serving. Finely chopped coriander leaves make an excellent garnish for Bombay aloo.

Notes a. Waxy varieties of potato such as Charlotte, Maris Peer and Jersey Royal are best for this recipe, as they hold their shape better than floury varieties. I have found the ones labelled ‘Baking Potatoes’ in supermarkets are very suitable. b. If you can get hold of fresh curry leaves I recommend using them in Bombay aloo. Failing that, the dried version is a lesser alternative but better than nothing. c. Kashmiri chilli powder is quite mild, and imparts the potato with a nice vibrant red colour. You can use an alternative chilli powder instead, bearing in mind the hotter nature of other types. d. Spoon measurements are level, unless otherwise stated. 1 tsp = 5ml, 1 TBSP = 15ml.

Simple Vegetable Curry As the title states, this recipe is for a simply spiced vegetarian curry. The lovers of Biryani dishes in BIR establishments will have undoubtedly been served this or something similar as an accompaniment. It’s a flexible and adaptable recipe; most kinds of vegetables will work in it. It is also a cheap and easy dish to practice to develop your BIR cooking skills.

Ingredients 45ml Oil ½ TBSP Ginger/Garlic Paste ½-1 tsp Kasuri Methi 1 tsp Mix Powder ¼ tsp Chilli Powder (optional) ¼-½ tsp Salt 250-300ml+ Base Gravy, heated up 3 TBSP Tomato Paste 100-150g Mixed Vegetables (e.g. peas, carrot, sweetcorn, cauliflower, etc. Bags of mixed frozen vegetables are ideal for this) A sprinkle of fresh Coriander Leaves, finely chopped

Method 1. Pre-cook the mixed vegetables by 75% par-boiling in water with 1 tsp salt and 1 tsp turmeric. Some vegetables take longer to cook than others, so add them in stages. 2. Heat the oil in a frying pan on a medium high heat. 3. Add the ginger/garlic paste. Fry for approximately 30 seconds until the sound of the sizzling subsides, stirring diligently. 4. Then add the kasuri methi, mix powder, salt, and chilli powder (if using). 5. Fry for 20-30 seconds, initially adding a little base gravy to help prevent burning. 6. Now add the tomato paste. Turn up the heat to high and stir frequently until the oil separates and small craters appear around the edges of the pan.

7. Add the pre-cooked veg and 75ml of base gravy. Stir in and leave to fry for 30-45 seconds, or until the sauce has reduced a little, with the oil separating and craters forming around the edges. 8. Then pour in 150ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added. 9. Leave to cook on high heat for 3-4 minutes. Add extra base gravy during cooking to get the thickness you want. Avoid stirring unless the curry is about to burn. 10. Before the end of cooking, taste, and add more salt if desired. 11. Serve, sprinkling the coriander leaves on top.

Notes a. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Dhal Made predominately from lentils, this Indian staple dish is comforting, nutritious and appetising. In my version, rather than using a tarka (whole spices tempered in hot oil then poured over the dhal at the end to complete the dish), the oil and spices are added at the beginning of cooking. This makes it a little simpler to prepare. This dhal can be used as an ingredient in subsequent curries, with dhansak being the most notable one. The recipe produces enough dhal for five to six single portion dhansak curries, serves six to eight as a snack or side dish, or yields three to four generous main portions.

Ingredients 250g Red Split Lentils 4 TBSP (60ml) Oil or Ghee (or a combination). Ghee gives a slightly richer flavour. 1-2 Tej Patta (Asian Bay Leaves) or regular European Bay Leaves 10cm Cassia Bark 3-4 Green Cardamom Pods 2 dried Chillies (optional) 2 TBSP Curry Leaves (optional) 80g-100g Onion, very finely chopped 4 Garlic Cloves, very finely chopped 1½ tsp Ginger, very finely chopped 1½ tsp Cumin Seeds and 1 tsp Coriander Seeds, both freshly toasted and ground to a powder 1½ tsp Turmeric 1 tsp Madras Curry Powder ¼ tsp Garam Masala 1¼ tsp Salt 3-4 TBSP of fresh Coriander Stalks, finely chopped 2 TBSP Double Concentrated Tomato Purée 1½ tsp Kasuri Methi 1-1½ Litres of Water

Method 1. Rinse the lentils in cold water several times. You can soak them if you want. The longer you do so, the less time they will take to go soft when cooking. 2. Add the oil or ghee to a medium to large saucepan on medium heat. 3. Crush the green cardamom pods with the flat of a large knife to split them open. You can use them in their split form, or just use the seeds within, discarding the outer pod. 4. When the oil has heated up, add the bay leaves, cassia bark, green cardamom, the optional dried chillies, and fry for 1 minute to infuse the oil with flavour. Stir occasionally. 5. If using curry leaves, add them and fry for a further 30 seconds. 6. Add the finely chopped onion. Fry for a few minutes until onion has softened, stirring often. 7. Add the garlic and ginger and continue frying for another minute, stirring once or twice to avoid the garlic sticking. 8. Now add the cumin and coriander powder, turmeric, curry powder, garam masala and salt. Cook for 1-1½ minutes, stirring very often. Add a splash of water to give the spices enough time to fry through properly without them sticking and burning. 9. Add the lentils, tomato purée, kasuri methi, and coriander stalks. Coat well, cook for 1-2 minutes, stirring frequently to stop the lentils sticking to the bottom of the saucepan. 10. Add approximately 500ml-750ml water to amply cover the lentils. 11. Bring to a gentle boil and leave for 30-40 minutes until the lentils are mushy and have no discernible ‘bite’ to them. Pour in extra water while cooking to maintain a medium thin consistency. Stir occasionally. 12. Taste and add more salt if desired. 13. Add 2-3 tsp of butter ghee at the end of cooking, to give an extra rich flavour and a nice sheen (optional). 14. Serve topped with fresh coriander. 15. Dhal is usually served quite runny. If you are making the dhal to use as an ingredient in other curry recipes such as dhansak, cook it longer to thicken it up slightly.

Notes a. The amount of cooking time may vary considerably, not least depending on which way the wind is blowing! Allow extra cooking time to get the lentils very soft and mushy, adding extra water as required. b. Other types of pulses can be used instead of or in addition to the red lentils, but may take considerably longer to cook. c. Feel free to add or replace whole spices with your own preferences, for example fennel seeds, star anise, panch phoran, black cardamom. d. For extra heat add finely sliced chillies near the end of cooking. e. Unsalted butter may be used instead of butter ghee. f. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Saag Aloo This famous spinach and potato dish is extremely popular all over India and beyond. The Misty Ricardo version veers slightly away from the traditional method in that it uses some base gravy and mix powder, but other than that it is comparable to the desi style one might find being cooked in Indian households.

Ingredients 2-3 TBSP (30-45ml) Oil or Ghee (or a combination) 1 Tej Patta (Asian Bay Leaf) or a ‘regular’ European Bay Leaf 10cm Cassia Bark 2 Green Cardamom Pods, split open 1 tsp Panch Phoran ½ tsp Cumin Seeds ½ tsp Black Mustard Seeds 60-75g Onion, finely chopped (about half of a medium one) 1½ tsp Ginger/Garlic paste ½-1 tsp Kasuri Methi 1 tsp Mix Powder ½ tsp Turmeric ¼ tsp Garam Masala ½ tsp Salt 1 tsp Kashmiri Chilli Powder (optional) 180g Pre-Cooked Potato chunks, firm and slightly undercooked. To pre-cook, chop into generous chunks and par-boil with 1 tsp Salt and 1 tsp Turmeric 140g Wilted Spinach (weight after squeezing water out), chopped 3 TBSP Tomato Paste 180ml+ Base Gravy, heated up 2 fresh Tomato quarters 1-2 tsp of Lemon Juice 1 tsp White Sugar (optional) 2 tsp Butter Ghee (optional) Sprinkle of fresh Coriander Leaves, finely chopped

Method 1. Peel and chop the potato into bite size chunks. Place into boiling water with 1 tsp salt and 1 tsp turmeric and simmer for 15 minutes until the potatoes are cooked, but remain firm. Drain and set aside. 2. If using fresh spinach, wilt it by placing in saucepan or wok with a little boiling water and oil or ghee. Stir for 1-2 minutes until the spinach has reduced considerably. Drain, squeeze out excess water, then chop finely. 3. Add the oil/ghee to a frying pan on medium high heat. 4. When the oil has heated, add the cassia bark, bay leaf, green cardamom pods, panch phoran, cumin seeds, and black mustard seeds. 5. Fry for 30 seconds or until the black mustard seeds start popping. Stir frequently. 6. Add the chopped onion and fry for 1-2 minutes or until soft and beginning to turn brown around the edges. Stir often. 7. Next add the ginger/garlic paste and fry for a further 30-40 seconds, or until you start to hear a slight crackling sound, meaning that the paste has cooked enough. 8. Now add the kasuri methi, mix powder, turmeric, garam masala, salt, and the optional Kashmiri chilli powder. 9. Fry for 20-30 seconds, initially adding a splash of base gravy to help prevent burning, stirring diligently. 10. Add the tomato paste. Turn up the heat to high, stirring frequently until the oil separates and tiny craters form around the edges of the pan. 11. Then add the pre-cooked potato and spinach and mix well into the sauce. 12. Add 75ml of base gravy, stir into the sauce, and leave on high heat for 30-45 seconds. 13. Now add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, cooking down for another 30-45 seconds. 14. Add the fresh tomato quarters, the lemon juice and the optional white sugar. 15. Leave to cook on high heat for 4-5 minutes. Allow the mixture to stick and caramelise on the bottom and sides of the pan, scraping and stirring only very minimally to avoid burning – let a crust form. The saag aloo should turn out very thick, but as the potatoes soak up some of the sauce you may want to add extra base gravy for flavour and to allow more cooking time. It's worth taking the extra time to cook the potatoes and spinach out to impart a smoky flavour. 16. Just before serving, for extra richness and glossy appearance, stir in 2 tsp of butter ghee. 17. Serve garnished with fresh coriander leaves.

Notes a. If you are not able to get hold of fresh spinach, many supermarkets sell it frozen in blocks. Make sure to defrost it and squeeze out excess liquid before using. b. Waxy potatoes are best for this dish because they hold their shape better when bashed around. Examples include Charlotte, Maris Piper and Jersey Royals. I have also had success with large ones sold as ‘Baking Potatoes’. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Aloo Gobi A simple yet delicious vegetarian Indian dish with potato and cauliflower. This recipe will make enough for one as a main course, or two to three people as a side dish.

Ingredients 3 TBSP (45ml) Oil 1 tsp Panch Phoran ½ tsp Cumin Seeds ½ tsp Black Mustard Seeds 1 TBSP Curry Leaves, fresh is best (optional) 60g-75g Onion, finely chopped 1½ tsp Ginger/Garlic paste 1 tsp Kasuri Methi 1 tsp Mix Powder ½ tsp Turmeric 1 tsp Kashmiri Chilli Powder (optional) ½ tsp Salt 160g-200g Cauliflower 160g Potato, peeled 4 TBSP (40g) Peas, defrosted from frozen (optional) 3 TBSP Tomato Paste 1 TBSP fresh Coriander Stalks, finely chopped 180ml+ Base Gravy, heated up 2 fresh Tomato Quarters ½ tsp Amchoor (Mango Powder) or 1 tsp of Lemon Juice 1 tsp Sugar (optional) 2 tsp Butter Ghee (optional) ¼ tsp Garam Masala A sprinkle of fresh Coriander Leaves, finely chopped

Method 1. Firstly, we need to pre-cook the potato (aloo) and cauliflower (gobi). Chop both the vegetables into generous chunks. Bring a small saucepan of water with ½ tsp turmeric and 1 tsp salt to a boil. Use a few Asian bay leaves (tej patta), green cardamom pods (split open), and cloves in the water used to cook the vegetables to impart extra flavour. 2. Add the potato chunks, cook for 5-10 minutes then add the cauliflower chunks and cook for a further 5-10 minutes. Both should be slightly firm and not mushy. Drain and set aside. 3. For the main dish, pour 3 TBSP oil (45ml) into a frying pan, korai, or wok on medium high heat. 4. Sprinkle in the panch phoran, cumin seeds, mustard seeds, and optional curry leaves. 5. Fry for 30 seconds, or until mustard seeds pop. Stir frequently. 6. Add the finely chopped onion. Fry for a minute or until soft, stirring often. Do not let the onions brown or burn. 7. Now dollop in the ginger/garlic paste and fry until the sizzling sound reduces. Stir diligently. 8. Then add the kasuri methi, mix powder, turmeric, salt, and the optional Kashmiri chilli powder. 9. Fry for 20-30 seconds to cook the powdered spices properly. Stir frequently, and add a splash of base gravy if the spices stick to the pan to avert burning and to give them enough time to fry. 10. Now turn the heat up to high and pour the tomato paste in. Stir frequently, but allow the paste to cook until significant signs of floating oil are seen, and there are tiny dry craters forming at the edges of the pan. 11. Then add the pre-cooked potato, cauliflower chunks and the coriander stalks. 12. In with 75ml of base gravy, stir everything together well, and leave on high heat for 30 seconds. Scrape the sides and bottom of the pan from time to time to avoid burning. There will be a lot of caramelisation. 13. Pour in a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, and leave to cook down for approximately another 30-45 seconds. 14. Add the peas (optional). 15. Then add the fresh tomato quarters and the lemon juice or amchoor powder. 16. Leave to cook on high heat for 4-5 minutes, or until the desired consistency is reached (very thick). Add more base gravy as required during cooking (this will be necessary because of the starchiness of the potatoes). Avoid stirring unless showing signs of imminently burning. It's worth taking the extra time to cook the potatoes and cauliflower to get an almost smoky flavour. I’ve said it before, and I’ll say it again – be brave! 17. Sprinkle on a pinch of garam masala. 18. Then taste and adjust seasoning. Also add a little sugar if you really feel it is needed. 19. For a nice sheen and colour, not to mention richness, stir in 2 tsp of butter ghee if you want to impress. 20. Serve, sprinkling a few fresh coriander leaves on top.

Notes a. The optional peas add a contrasting colour and sweetness. Strictly speaking, if added the dish would be called aloo gobi mutter/matar. b. Panch phoran is a mixture of five different seeds: cumin, fennel, fenugreek, nigella (kalonji) and mustard. It’s often used in Bengali and Nepalese cooking.

Rice & Breads

Pilau Rice Unsurprisingly, pilau rice is the go-to staple to accompany curry. When properly prepared and cooked the grains of basmati are nicely elongated and separate easily from each other. This recipe uses the excess water method, and is delicately flavoured with various whole garam masala spices. This recipe makes four decent-sized portions, although the quantities can be adjusted to make whatever quantity is required.

Ingredients 300g Basmati Rice Simmering Ingredients: 1 TBSP Vegetable Ghee or Oil 1 tsp Salt 1½ tsp Lemon Juice 1–2 Bay Leaves (Tej Patta Asian variety preferable) 10cm Cassia Bark 2 Cloves 3 Green Cardamom Pods, split open 1 tsp Fennel Seeds (optional) 1½ tsp Turmeric (optional, for colour) 1 tsp Biryani or Chaat Masala (optional) Knob of Butter Ghee (optional)

Method 1. Empty the basmati rice into a large bowl and fill with water, being careful not to needlessly agitate the grains. 2. Wash the rice by circulating your hand gently around.

3. Pour the starchy water away, refill and repeat the wash and rinse process about five times, or until the water is almost clear. 4. Fill the bowl once again (gently) and leave to soak for a minimum of one hour. The soaking period will help to soften and elongate the rice grains. 5. Bring a pan with plenty of water to a gentle boil, and add the ‘simmering ingredients’. 6. Leave the pan on a gentle boil for at least 10 minutes to give time for the spices to infuse the water with flavour. 7. Drain the water from the bowl, then empty the rice into the pan and stir carefully. 8. Bring the water back up to a boil, then immediately turn the heat to its lowest setting. Cover the pan and leave for 5-6 minutes. 9. Dip a fork in to retrieve a few basmati grains, and taste. You are aiming for a slightly firm (‘al dente’) texture, and the rice may need a minute or two longer depending on how long it was soaked. Take care not to overcook it as it will turn soggy. 10. Strain the rice in a suitable sieve or colander. Gently shake away the excess water, then empty into a dish or bowl, discarding any rogue whole spices. 11. Leave the rice for a couple of minutes for some of the steam to escape, then gently plough with a metal fork to separate any clumps. 12. For extra flavour add 1 tsp of (pre-bought) biryani masala or chaat masala before forking the rice. A knob of butter ghee will enrich the pilau rice further. 13. The rice is now ready to eat, but if you are serving it up later cover with foil and place in an oven on low heat (at least 75 ̊ C). 14. Alternatively, if you wish to refrigerate or freeze the rice, cool it down quickly by immersing it in an uncovered container (preferably with a wide surface area) in very cold water. Fork the rice through gently to help release the heat, being careful not to damage the grains. Place in the fridge or freezer once it has sufficiently cooled down.

Notes a. Important: cooked rice should not be left at room temperature for long. If not eating it immediately, ensure that it’s either cooled down quickly and stored below 8 ̊ C, or kept above 63 ̊ C. b. Hint: scoop the whole spices out half way through cooking the rice, at which time most should be floating on or near the surface and clear of interference from the expanding rice grains. c. To create a multi-coloured pilau, poke a few holes in the rice with a chopstick once it has dried a little after cooking. Pour in a little food colouring of your choice into the holes, then leave to set for at least 20 minutes before forking through. If the colours smudge, then the rice was not dry enough and/or the setting process not long enough. d. The linked YouTube video shows a slightly different method, in which the aromatic spices are added as a tarka (fried in oil) after the rice has been cooked. You can adopt whichever approach you prefer. e. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Special Fried Rice This colourful accompaniment brightens up any table it’s served on. You can adapt this special fried rice dish to your taste. Personally, I especially like the crunch of onion, the squish of mushroom, the zing of chilli, and the hum of garlic. This recipe will make a single portion. You can scale the ingredients up to cook more at a time, although I would avoid cooking too much in one go: it kills the temperature.

Ingredients 200g Cooked Basmati Rice, left to dry so it’s not damp 2 TBSP (30 ml Oil) or Ghee, or a combination ½ tsp Cumin Seeds 60g Onion, roughly chopped (approx. half a medium one) 15g Red Pepper, finely chopped (about one ninth of a medium sized pepper) 2 Garlic Cloves, finely sliced 30g Mushrooms, sliced (about 2 medium ones) ½-1 tsp Kasuri Methi 1-2 tsp fresh Green Chilli, finely chopped (optional) ½ tsp Salt 1 tsp Mix Powder ¼ tsp Turmeric ¼ tsp Garam Masala 1 Egg 25g Peas, defrosted 1 TBSP fresh Coriander Leaves, finely chopped 1 tsp Butter Ghee (optional)

Method 1. Cook the basmati rice according to the instructions on the packet. 200g of cooked rice is used in this recipe. You can instead use pilau rice. In either case let the rice dry out before cooking with it.

2. On highest heat add the oil/ghee to a wok, korai, or a frying pan with high sides, and add the cumin seeds when hot. 3. When the cumin seeds crackle, add the onion, red pepper, garlic cloves, mushrooms, kasuri methi, and (optionally) the green chilli. 4. Stir fry for 20-30 seconds, tossing the ingredients together. 5. Now add the mix powder, turmeric, garam masala, and salt. Continue stir frying for 20-30 seconds. Keep things moving. 6. Then add the defrosted peas, crack the egg and empty into the pan. Break the yolk up and mix everything together for 1020 seconds or until you see the egg scrambling. 7. Add the cooked basmati rice and fresh coriander leaves. Mix well and continue stir frying for a minimum of 90 seconds. 8. Add and stir in 1 tsp butter ghee for extra richness (optional).

Notes a. Check the amount of salt in your cooked basmati rice. If it was cooked using salt, especially with the absorption method, then adjust the amount of salt when frying. b. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Naan Having tried several ways of making naan bread, this is the popular method I now always use. For best results cook on a gas flame using a metal frying pan (not non-stick), or even better, a metal tava. In this recipe self-raising flour and baking powder are used instead of yeast. This recipe is very closely based on that first demonstrated on YouTube several years ago by a Chris Johnson (also known as ‘H4ppyChris’), which has proved very popular with many people. It yields approximately 12 medium or 9 large naans. They can be frozen for future use, either as raw dough balls or as the cooked version.

Ingredients 1Kg Self-Raising Flour 8g Baking Powder 60g Sugar 190ml Milk 1 Egg, beaten 1 tsp Salt 330ml Water Oil for coating

Method 1. 2. 3. 4. 5.

Add the milk, sugar, egg, baking powder and salt to a jug and whisk thoroughly. Leave in a warm place for 20-30 minutes, then add the water and whisk again. Empty the self-raising flour into a large bowl and form a gap in the centre. Pour the contents of the jug into the gap in the flour. Knead everything together thoroughly with oiled hands for a few minutes, until you have formed a smooth dough. Alternatively use an electric food mixer for convenience. 6. With oiled hands compress the dough down with your fists, and then cover the bowl tightly with cling film. 7. Leave for two hours at room temperature, or refrigerate for up to two days.

8. Rip off pieces of the dough with your hands and form into smooth balls of about 7cm-9cm in diameter. Coat your hands with flour whilst doing this to help stop the dough sticking. Depending on the desired naan size (medium or large), you should have enough dough to create about 12 balls of around 135g or 9 balls of approximately 180g in weight. 9. Place the dough balls onto a tray or chopping board then cover with cling film and leave for at least two hours at room temperature. 10. When ready to cook the naan breads, sprinkle a clean and dry work surface with plenty of flour, and have a container of flour ready for dipping into. 11. Each ball can be rolled out as follows: 12. Dip the ball into the container of flour and gently coat it. 13. Place the ball on the work surface and flatten it into a disc shape with your hand. 14. Roll the disc out into a thin circle (approximately ½cm) using a clean, dry rolling pin. Spreading flour onto the rolling pin will help to prevent the dough from sticking to it. 15. Brush a little oil on top to coat the surface, which will help to get the naan crispy when cooking. 16. Presuming you have a gas hob available, preheat a metal (not non-stick) frying pan or tava of suitable size on the hottest flame possible. If you have a temperature gun you want to aim to heat to a temperature of around 250°C, and if not, just ensure you heat it for around 5 minutes. 17. If you have an electric hob the cooking method is a little different. A metal (not non-stick) frying pan or tava is preferable, although you can use non-stick instead. Heat up the frying pan or tava on the highest hob setting and also pre-heat your grill on its highest setting. 18. Placing the naan onto the pan/tava can be tricky, so I suggest you make a naan cushion or ‘gaddi’ in advance. To make one, wrap a clean tea towel around some clean old clothing, bedding or a small cushion and gather the corners of the tea towel tightly around to form a cushion. 19. Use a rubber band to fasten the corners together so that the cushion keeps its shape. The surface of the naan cushion should be large enough for the naan. 20. Gently lift the naan bread dough and place it onto the naan cushion, oil-side down. You can now carefully stretch the naan further with your hands if you wish to make it a little larger or rounder in shape. 21. Now, with your fingers, coat the top side of the naan with a generous splash of water. 22. Lift up the frying pan or tava at an angle and slap the naan onto it using the naan cushion. Place the pan back onto the heat immediately. You may want to press the naan down again onto the pan/tava with the cushion, to ensure it sticks. 23. Leave to cook for 10-15 seconds. You should notice bubbles appearing on the surface. 24. For the gas hob method lift the pan/tava off the heat and flip over. All being well, the naan will have stuck firmly to the pan/tava. Hold the inverted pan/tava close to the gas flame, and in a circular motion move it over the flame to ensure the naan cooks and browns evenly. 25. For the electric hob/grill method, remove the pan/tava from the hob and place underneath the grill. 26. Keep checking on progress by looking at the naan every so often. This step will take around 1 minute to complete using the gas method and possibly longer for the electric hob/grill method. The dough will rise as it cooks. 27. Once the naan has a nice colour and looks well cooked, un-invert the pan/tava and remove from the heat, or remove from underneath the grill if using the electric hob method. 28. Use a metal spatula to carefully unstick the naan from the pan/tava and remove onto a plate. 29. You can now finish the naan as you wish, perhaps by brushing it with some garlic butter and sprinkling with a little finely chopped coriander.

Notes a. If you have problems with the naan sticking, you may need to give your pan/tava a good clean. Any baked-on oil or residue can adversely affect its ability to hold the naan in place when flipped over. b. Making good naan bread takes practice. It’s well worth the effort, so persevere. c. All spoon measurements are level unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Chapati These simple, cheap, but tasty flatbreads are also known as roti, and are made from wheat flour. This recipe will make five to six medium sized chapatis. Simply scale the ingredients up or down to change the quantity. A nonstick tava pan is ideal for making chapatis, but a non-stick frying pan does the job too.

Ingredients 200g Wheat Flour (Atta). Use Wholemeal, Medium Wholemeal or White Flour. Wholemeal is a healthier option, but White Flour produces softer chapatis. ½ tsp Salt 110ml Water. Lukewarm water is preferable to cold. 2 tsp Oil

Method 1. Put the flour and salt in a mixing bowl. Form a hole in the centre and pour the water in. 2. Mix with a single hand, and knead for 5 minutes until all the flour has been absorbed and the dough is firm yet a little pliable. It should not be sticking to your fingers. Add a little more flour/water if needed to get the right consistency. You may need more or less water depending on the type of flour being used. 3. Coat with 2 tsp oil, cover with cling film or a damp paper towel and leave in a warm place to rest for at least 30 minutes. 4. Prepare a surface on which to roll the chapatis, making sure it is clean and dry. Have some extra flour nearby. 5. Heat a non-stick frying pan or tava for a few minutes until hot. 6. Sprinkle some flour onto the rolling surface and rub some on the rolling pin. 7. Pull off a lump of the dough about the size of a walnut, flatten into a disc shape, then dip each side in flour. 8. Using the rolling pin roll the disc into a thin circle shape about 15-18cm in diameter, flipping over and rotating by 90 degrees a couple of times until evenly thin. 9. Slap the chapati between your hands a few times to get rid of excess flour. 10. Place the chapati on the frying pan/tava, leave for 10 seconds then turn over. 11. Gently pressing around the outside with a spatula will help air bubbles form and puff up (don’t ask me why this happens). 12. Flip over once or twice more, until there are brown spots on both sides.

13. When done, wrap the hot chapati in foil, or cover with a towel to keep them warm and prevent them drying out. 14. Repeat until all are cooked. Consider rolling out all the chapatis prior to cooking to make life easier, or if you have an audience to impress, try rolling one out while another is cooking (not recommended unless you are highly practised).

Notes a. Practice makes perfect. b. All spoon measurements are level, unless otherwise specified. 1 tsp = 5ml, 1 TBSP = 15ml.

Appendix A: Online Suppliers

If you haven’t got a good local source of well-priced ingredients in your area, don’t worry. Today’s savvy sofa shopper has no shortage of online options for sourcing everything from store cupboard spices to fresh herbs and chillies, pastes and chutneys, rice, dhals and more. Below is a small selection of online retailers that offer a great range of products at reasonable prices. There are many more just a Google away, but all the below offer free delivery for orders over a set amount, so it’s well worth considering buying in bulk. Fresh ingredients can be kept in the freezer for up to six months, while spices and other dry ingredients all have a long shelf-life as long as they’re well sealed and kept cool and dry. www.spicesofindia.co.uk www.theasiancookshop.co.uk www.mullaco.com www.spicesontheweb.co.uk www.redrickshaw.com

Appendix B: Video Reference Here is a list of the Misty Ricardo’s Curry Kitchen YouTube videos for the recipes included in this book (alphabetical order). If for any reason the device on which you are reading does not support internet links, you can easily find the videos for the recipes on YouTube (www.youtube.com). In the search box, type ‘misty ’, for example ‘misty chicken tikka’, ‘misty bhuna’, ‘misty base gravy’, and so on. Recipe YouTube Video URL Aloo Gobi https://youtu.be/PbE3oKN9bYs Balti https://youtu.be/U8KHy4gzZKs Basic Curry Sauce https://youtu.be/hAkZjC-hosc Base Gravy https://youtu.be/1Eyd3KfEdB4 Bhuna (Lamb) https://youtu.be/Sp3lU3VU2Xk Bhuna (King Prawn & Mushroom) https://youtu.be/mWk67xMKdME Biryani https://youtu.be/Z53ZusjXNT8 Bombay Aloo https://youtu.be/mFrGhP-bnYc Butter Chicken https://youtu.be/8RmpnqHRHcc Ceylon https://youtu.be/43vFOZKRNu4 Chapati https://youtu.be/zTKrBY4__kI Chicken Chaat https://youtu.be/4gotmaB_la0 Chicken Tikka https://youtu.be/6R_FHL7cBsQ Dhal https://youtu.be/psQuZBNX3tg Dhansak https://youtu.be/_1hnunrX__k Dopiaza https://youtu.be/QNvWvKqNU3w Garlic Chilli Chicken https://youtu.be/dP9LXk_KRy8 Jalfrezi https://youtu.be/QMsmEICAe_I Karahi https://youtu.be/51kRvassQrQ Korma https://youtu.be/B5Zn-rJfx1Y Naga Bhuna Masala https://youtu.be/ji35nZUt8dA Madras https://youtu.be/IeIWvFhbU1Y Masala Fish Fry https://youtu.be/cb9n7NxXdkU Mint Sauce (Raita) https://youtu.be/IJvTleiFitY Mix Powder https://youtu.be/NkQj492PQu4 Naan https://youtu.be/7eoF-uL0La4 Onion Bhaji https://youtu.be/h9ZuDUhKFIA Onion Paste/Bunjarra https://youtu.be/3Qhu09QFIZk Onion Salad https://youtu.be/eX5y7Lh8wrg Pathia https://youtu.be/giJLRmNXIxA Phaal https://youtu.be/kPMR89MCU08 Pilau Rice https://youtu.be/1KzghXE8Vgw Pre-Cooked Chicken https://youtu.be/h1px-GSE6h0 Pre-Cooked Keema https://youtu.be/aPs8CurIWIU Pre-Cooked Lamb https://youtu.be/zk4CJrbmecU Punjabi Chicken Staff Curry https://youtu.be/Y9po0Gd7Rio Rogan Josh https://youtu.be/NnSFfm0M05o Saag Aloo https://youtu.be/SUEvpZT_dz4 Seekh Kebabs https://youtu.be/In_jIMqvfBw

Simple Vegetable Curry Special Fried Rice Tandoori Chicken Tikka Masala Vindaloo

https://youtu.be/j_S6vGF8g3w https://youtu.be/7OGfNqUTt8I https://youtu.be/hsfKhMa_oDQ https://youtu.be/YR24lhF_4cM https://youtu.be/kyXU-k4s0wE

Acknowledgements

Special thanks to Paul Clay, for the support, encouragement, advice, second opinion, and for being my ‘wingman’. Multiple gratitudities [sic] go to Gary Crossley for his editing skills, attention to detail, and an enviable mastery of the English language. A capital achievement. Most importantly, I would like to express my profound appreciation to all my worldwide friends, subscribers, followers, and associates, both old or new, real or imaginary, whether on YouTube, Facebook, Instagram, and/or Twitter. No matter who you are, or where you are in the world, you have given me much encouragement, inspiration and a generally warm, fuzzy feeling. Here’s a list (in alphabetical order) of some of the people that I most wish to acknowledge. Sorry if I have inadvertently missed you out. Abdul Khan, Adey Payne, Adrian Morely, Alan Salt, Alex Wilkie, Alex Simpson, Alison Gallagher, Andrew Cullington, Andy Shallcross, Anna RajDulari Lata Forsberg, Anthony Green, Anwar Hussain, Bob "Tribute" Flanagan, Brian Fulton, Brian Garner, Carl Curtis, Chris Chedgzoy, Christophe Larue, Chris "Mr Sak" Mildren, Cindy Pillay, Clare Mc Kenna, Craig Nuttall, Dan Curry, Dan Jones, Dan "The Curry Guy" Toombs, David Hughes (Thuros UK), Derek Price, Doog Hughes, Eileen Ray, Fee Purvis, Gary Goodchild, Gary Marshall, Geoff Carter, Graeme Osborne, Graham "Driving Instructor" Taylor, Graham Warburton, Imtiaz Ahmed Din, Ivan Barnsley, Jerry Middleton, Jessica Doherty, John Cattell, John Troup, Julian Voigt, Karen “Kravings” Coutinho Ahmed, Kavita Singh, Kirsty Louise, Laurence Marrison, Logan King, Lora Monro (Birmingham Balti Bowl Co.), Mark Green, Mark Hopkins, Mark Judd, Maya Wati, Michael Jamieson (Food Review UK), Mick Crawford, Mike Smith, Mike ‘Chewy’ Stein, Mike Tarpey, “Mushroom” Mike, Moon Nabamrung, Nathan Blalock, Nathan Mitchell, Neil Gower, Neil Mitchell, Nick Earle, Nick Gerrish, Nick Lingard, Nick Tucker, Nik le Page, Paul Woodlock, Pete Bacon, Richard Curtis, Rod "Mr Cheese" Brown, Rob Somerville, Sanjay Aggarwal (Spice Kitchen UK), Serena Graham, Shane Robinson, Simon Buckley, Stephen Molineux, Steve Cyprus, Steve Heap, Stu Morrow, Stuart Barnes, Stuart Bisland, Stuart “H”, Susie Hammond, Susie Hughes, Taryn Merrick Blackwood, Terrance F Witt [sic], Terry Manley, Terunobu Yoshikoshi, Vonny Braine, Wendy P Tabor, Wendy Milligan, and many, many more.

Photo by Stuart Barnes, a follower of MRCK. Bombay Aloo & Lamb Rogan Josh