Recipes Archives

Shorshe Masala Curry Recipe

Shorshe Masala Curry Recipe: This is an unusual curry born out of my experiment using leftovers one day. I tried out the combination of English mustard, cream, and honey, and the outcome was this recipe, which is a medium-hot curry with the punchy piquancy of mustard...

Mushroom Bhaji Recipe

by Richard Sayce

Mushroom Bhaji Recipe Mushrooms come into their own in this simple but delicious side dish. Browning them on high heat at the beginning of cooking caramelises them and intensifies the flavour. Try adding a little Worcestershire sauce, which complements the mushroom...

Pre-Cooked Lamb/Beef Recipe

by Richard Sayce

Pre-Cooked Lamb BIR Recipe This recipe details how to pre-cook a batch of lamb leg or shoulder, or beef to be used subsequently in curries. It produces about five portions as well as a superb stock. If cooked and stored properly, the meat remains tender. The recipe...

Pre-Cooked Chicken Recipe

by Richard Sayce

BIR Pre-cooked Chicken Recipe This recipe yields a batch of pre-cooked chicken to be used when cooking curries. It produces about five to six generous portions of 200g. If cooked and stored properly, the chicken remains tender. Boneless and skinless chicken breasts...

Tomato Paste Recipe

by Richard Sayce

style="display:block" data-ad-client="ca-pub-2546744161544687" data-ad-slot="8658459382" data-ad-format="auto" data-full-width-responsive="true" Tomato Paste Recipe Tomato is very important in many curries with its glutomate content adding a rich...

Achari Curry Recipe

by Richard Sayce

Lamb has a subtle sweet character that marries well with tart-tasting things. Achari means ‘pickled’ in Hindi, and achari lamb is a classic curry that melds sweet and tart components magnificently for a festival of flavour in the mouth. You may have also heard of it...