Recipes Archives

Phaal Curry Recipe

Phaal Curry Recipe The famous and usually excruciatingly hot phaal is a curry to be handled with extreme caution. There are some hotter curries out there (as always), but my recipe holds back no punches, so if you like the idea of being proverbially slapped in the...

Adrak (Ginger) Curry Recipe

by Richard Sayce

Adrak Ginger Curry Recipe In my opinion the hearty and fiery ginger root (the Hindi word is ‘adrak’) merits a specially dedicated curry of its own. My version is a medium-hot curry featuring an abundance of fresh ginger and is complemented with onions, green pepper,...

Nr Naga Curry Recipe

by Richard Sayce

Mr Naga Curry Recipe A very hot curry with Mr Naga chilli pickle taking centre stage as the star of the show. Mr Naga is a hot pickle with a special flavour that deserves serious credit, and is often used by Indian takeaways and restaurants as a condiment to enhance...

Bombay Aloo Recipe

by Richard Sayce

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

Pre-Cooked Keema Recipe

by Richard Sayce

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 and samosas. Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without...

Mint Sauce (Raita) Recipe

by Richard Sayce

Mint Sauce Raita Recipe 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...