Pork belly curry loosely based on a recipe from Sri Lanka that’s loaded with black pepper, tamarind and whole slow-cooked garlic cloves.
Curry Corner
Whether it is an Indian Curry or Burmese Curry, the complex interplay of spices and flavours make these dishes among my favourites!
Tandoori lamb chops marinated in a delicious and easy spiced yoghurt marinade then quickly cooked under a fiercely hot grill or broiler.
Halloumi curry with a thick sauce heady with black pepper & fennel is the perfect contrast to the creamy almost sour tones of the cheese.
Chinese takeaway beef curry, an ode to a much-loved dish that has fallen a little from favour but remains a personal favourite fusion dish.
Chicken chasni is a British Indian curry with its home in 1980’s Glasgow, it has a glorious sweet sauce featuring ketchup & mango chutney.
Lamb massaman curry is a wonderfully easy & delicious slow-cooked curry, my version features potatoes, shallots, peanuts, mint & Thai basil.
Chicken dopiaza is an ever-popular dish on the menus of British Indian curry houses, it’s a relatively mild curry defined by lots of onions.
Liver curry or kaleji masala doesn’t appear on many takeaway menus but it is a glorious old school Indian recipe packed with flavour & spice.
Malai kofta is a glorious vegetarian dish from the north of India featuring fried balls of potato and paneer in a spicy tomato based gravy.
Homemade chip shop curry sauce is the perfect way to fake up a trip to your favourite chippy, it’s quick, easy and all sorts of delicious!