Vindaloo Curry Recipe

Vindaloo Curry Recipe

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Vindaloo Curry Recipe 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...
Bassar Mix Powder Recipe

Bassar Mix Powder Recipe

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BIR Bassar Mix Powder Recipe Bassar is a curry powder that is frequently used in Pakistani cuisine. It has a high proportion of chilli powder and other pungent spices, which lends itself well to spicy tomato-based curries. Here is my BIR bassar mix powder recipe,...
Base Gravy Mark II

Base Gravy Mark II

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Base Gravy Mark II Recipe:  Here we have an alternative to the Misty Ricardo (mark I) base gravy for restaurant style (BIR) curries. This one has a savoury feel to it, as it’s more refined and has a touch more of a ‘grown up’ flavour. It has a little less sweetness...
Keema Peas Recipe

Keema Peas Recipe

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Keema Peas Recipe A lush and delicious side dish that’s very moreish. Minced lamb and green peas join forces for a savoury and slightly sweet oral ecstasy experience. You only have to imagine scooping up a delicious dollop of keema peas with a crispy naan bread to...
Special Fried Rice Recipe

Special Fried Rice Recipe

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Special Fried Rice Recipe This colourful accompaniment brightens up any table it’s served on. You can adapt this Indian restaurant style special fried rice dish to your taste. Personally, I especially like the crunch of onion, the squish of mushroom, the zing of...

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