I Am Enough
Lamb Keema curry is a traditional, spiced curry that blends flavours of garlic, chilli, cumin, cinnamon, cardamom and coriander to create a dish full of flavour and aroma. I saw one of my favourite Indian chefs Cyrus Todiwala cook Keema at the Abergavenny food festival…
Another curry that is not truly authentic, Chicken Jalfrezi is well up there on the UK curry house favourites list. It is not listed in any of the books I have by Indian chefs. The name in rough translation from Bengali means Jhal meaning…
Is a curry without a Naan Bread even a curry to us in the west, be it a plain naan, garlic and coriander, keema or Peshwari, though to me Peshwari is like eating cake with savoury and not my thing. Fluffy warm bread to…
Yes I occasionally cook vegetarian food and it is often Indian, this Aloo Gobi being one of my favourites. Cauliflower (gobi) is so versatile and takes on spice and flavour really well. My choice of potatoes (aloo) is a baby new potato diced up…
Where to start with the Vindaloo, the much-maligned curry that is linked to drunks on a Saturday night ordering the hottest curry. This pork Vindaloo bares little resemblance to the mismatch of curry house sauces with added chillies to create the Vindaloo. Unlike…
Bhuna CurryRecipe type: Main CurryPrep time: 20 minsCook time: 1 hour 30 minsTotal time: 1 hour 50 minsServes: 4 – 6 Rich intense flavour curry. Of all the curries I make this is by the most popular one. Ingredients. 1kg 2.2lb Meat stewing lamb…