One of my master recipes and it is so good, my father thought it was store-bought.. I am asked to make this almost on a daily basis and now refuse to make it as cooking this recipe so often during pregnancy, I am now unable to stomach the smell.
This is my all time favourite curry to make. It’s adapted from a recipe my Indian friend gave me and the pungent flavour wins me over every time. You can use beef instead of lamb but simmer it for another 20 minutes or until the meat melts in your mouth. This is a great dish to make beforehand because it tastes better after a day or two.
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh naan bread and Basmati rice.
You have to serve naan bread with good Indian curries! These contain yoghurt and are sprinkled with black onion seed.
An easy but tasty vegetarian curry. Sometimes I add canned tomatoes with the potatoes if I have them.
Palak paneer is a creamy Indian curry that combines fresh spinach and ricotta, it goes well with rice, naan as a vegetarian main or side to a larger meal.
This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. Garam and tandoori masala can be found in most supermarkets.
Good basmati rice makes all the difference to a homemade curry. This is a simple recipe but the right way to do it.
A dhal is a dish of simmered lentils flavoured with aromatic spices and usually served as a sauce. Serve it with naan breads and natural yogurt or raita.