Books by Richard Sayce BIR Laal Chicken Curry Recipe: ‘Laal’ translates to ‘Red’, and this vibrant chicken curry is loaded with the piquancy of paprika. Use a good quality paprika – it goes the extra mile. Spice this dish up to your preference with chilli powder and...
Books by Richard Sayce BIR Zafrani Curry Recipe: Zafrani is a mild, delicate, aromatic curry infused with saffron, cardamom and fennel, in a sauce with added tamarind, cream, and fresh coriander. I find this curry works very well with king prawns, which are added near...
Books by Richard Sayce BIR Korma Curry Recipe: 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...
Books by Richard Sayce BIR Dhansak Curry Recipe: 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...
Books by Richard Sayce Prawn Puri Recipe: Prawn puri is a classic starter dish served in Indian restaurants throughout the UK. (‘Puri’ is sometimes misspelt as ‘puree’.) Essentially, it’s a thick bhuna curry served on or in a deep-fried chapati. There’s something...
Books by Richard Sayce Karahi Curry Recipe (BIR): 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,...
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