This is from Madhur Jaffrey’s ” Ultimate Curry Bible” and is said to be a favourite dish of the Ismaili Muslims of Kenya. Serve with Indian Breads or rice.
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.
