Coconut Prawn Curry (2-3)

A Bengal prawn curry from Vivek Singh, the head chef at London restaurant The Cinnamon Club. Serve with some plain basmati rice.

Crab with Noodles (4)

This recipe is from the Australia Women’s Weekly ” Easy Vietnamese Style Cookery”.

Gunpowder Chicken (4)

A favourite recipe from ” Mowgli Street Food” by Nisha Katona.

Paneer and Mango Skewers (4)

This dish in Meera Sodha’s ” Fresh India” is a favourite on the menu of the Thali chain of restaurants in Bristol.

Black Eyed Beans with Mushrooms (6)

Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.

Chicken with Pineapple (6)

Poultry or meat dishes cooked with fruit are commonly found in the Spanish speaking islands of the Caribbean and indeed throughout Latin America. This practice originated in the Middle East, then spread to Spain when the Moors occupied the Iberian Peninsula. This is from Antigua and can be found in ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.

Sesame Peanut Noodles (8)

An easy lunch or supper dish from Nigella Lawson’s ” Nigella Express”. They are great cold from the fridge too, so make a big batch and keep some for packed lunches .

Prawn and Mango Curry (2-4)

This Thai inspired curry is from Nigella Lawson’s ” Nigella Express” and should be served with plain rice or noodles. You can add more coconut milk for a soupier dish , and perhaps toss in some toasted chopped unsalted peanuts if you have them.

Green Beans with Tomato and Cumin (3-4)

A marriage of east and west from Sophie Grigson’s “Country Kitchen”.

Potato Curry with Poached Egg (4)

This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.

Sweetcorn Salsa (4)

This is from Delia Smith’s ” Summer Collection”.

Monkfish, Pea and Potato Bhaji (4-6)

An easy and delicious curry from Trish Hillferty’s ” Lobster and Chips”.

Chicken with Peppercorns and Ginger (6)

A delicious recipe from Anjum Anand’s ” Indian Food made Easy”.

Ginger Chicken with Mustard Seeds (3-4)

A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate for a minimum of 3-4 hours, but preferably overnight. It is usually served with rice but an Indian bread is also fine.

Lamb with Tomatoes (4)

A simple Hyderabadi recipe from ” Madhur Jaffrey’s Ultimate Curry Bible” . Serve with Indian breads or rice.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Blog Archives