I saw this recipe on a tin of East End chickpeas that I bought from Waitrose.
I'm thinking of doubling the tomatoes and adding an aubergine with just a 50% increase in the chickpeas. Can I just slice it the aubergine and add it or should I stab it a few times with a knife or fork then roast to...
Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads.
Keralan cooking often uses tamarind and coconut milk in curry dishes. This particular dish doesn’t include coconut milk but has a hot, sour and aromatic flavour reminiscent of Keralan cuisine. To me, one important thing here is the slicing of the onions and tomatoes into ‘petals’. If you simply...
Here´s my version of this controversial, but extremely popular dish.
Ingredients: (Serves 6-8 )
For the marinade:
1 Kg. chicken breast
1 pot natural full fat yoghurt (180 gms)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper (cayenne, for...
Mod.comment: This post copied over and the following few moved from another thread, to form a new topic (MG). The subject began as a general discussion about using nuts in Indian curries
Yep! You certainly were here. It started here. It was originally a debate about whether 'butter chicken'...
Considering the discussion I recently had on this board about whether or not almond or cashew flour belongs in Indian food, I decided to make this Northern Indian dish for the recipe challenge. It's rich, creamy, decadent and vegetarian.
Ingredients for 4 people:
250 g fresh paneer
250 g sweet...
I would like to make the recipe below using raw chickpeas rather than tinned.
How long should I soak the chickpeas before using them?
What else should I do after soaking them?
Chickpea, Onion and Chopped Tomato Curry
1 tsp salt
8 Tbsp vegetable oil
1 tsp mild chilli powder...
Kabocha Squash Curry Potato Buns
(Vegetarian Japanese Pumpkin Curry Potato Buns)
American Thanksgiving is just around the corner. The time has come to introduce yourself to "Kabocha," a delicious Japanese squash with a flavor that is a sweet mix of sweet potato and pumpkin. If you enjoy savory...
Talking with people the last few days, apparently this dish isn't as widely known as I'd thought. They are well worth making. I made 24 to shoot this video; giving them away made me very popular with my neighbors and the rest freeze and thaw just fine, especially in an air fryer.
The recipe is vegan as written, but can use substitutes if vegan products are not available.
Ravioli, recipe makes 12-16 ravioli
1 Tbsp minced garlic
8-9 ounces shelled edemame
3/4 cup 1/4 inch diced onion
2 Tbsp vegan egg substitute for vegan dish or 1 egg beaten for vegetarian/omnivore dish...
I used tinned marrowfat peas in this curry. Maybe that is controversial but I happen to love them. They are the sort of peas used in the UK to make fish and chip shop 'mushy peas'. I love their sweet yet earthy taste in this curry. Please feel free to substitute frozen peas. The taste will be...
Buttermilk gives a lovely light tang to this mild aromatic curry. If you want to make a spicier dish simply add some hot chilli powder, to taste. I used Kashmiri chilli powder which is very mild. The toasted spice mix makes twice as much as is required but will keep well in a screw top jar for...
Chicken curry the way my grandma made it. It's in no way authentic, and doesn't claim to be. But it is pretty tasty, so I decided to share it anyway! In Dutch it's called 'Kip kerrie' which is literally 'chicken in curry spice' and so it doesn't claim to be a 'curry' which is an authentic Indian...
Fish specific to the waters of Goa, India, would be preferred, but as this isn't always possible (including where I live), any decent white fish of a bit of thickness would work in this curry. I used cod.
The recipe I followed left open the choice of vegetables - I went with okra, as I...
OK - here´s the recipe for my favourite egg curry.
Kashmiri Egg Korma
( Serves 4)
20 blanched almonds (or cashews) soaked in hot water for 30 minutes
1 large onion, diced
4 cloves garlic, peeled and chopped
1 inch piece of fresh ginger, grated
3-4 small green chiles , chopped
Complex curry spices work well with sweet potato and the addition of the sour flavours of mango powder and tamarind counteract their sweetness in this hot curry. If you want a milder curry, reduce the amount of chillies and peppercorns. The pan roasted spice mix makes enough for two curries...
Hi chaps, I have made a curry following a recipe, it’s tastes really good but not very hot, is there something I can add that will make things hotter but not change the flavour, I’m guessing chilli powder but any advice will be very welcome. In addition, a little related, looking in the spice...