King prawn Balti and curry of British Indian origin that hails from my home town of Birmingham and features jumbo shrimp in a spicy gravy.
Curry Corner
Whether it is an Indian Curry or Burmese Curry, the complex interplay of spices and flavours make these dishes among my favourites!
Tofu green Thai curry in a spicy coconut cream sauce elevated with loads of fresh coriander & Thai basil with crispy soy sauce tofu chunks.
Chicken rezala curry that is Bengali in origin, my version is gloriously fragrant, relatively mild and uses bone-in chicken drumsticks.
Quick and easy tandoori cod with a delicious spicy Indian-inspired marinade with cooking instructions for both the oven and the air fryer.
Oxtail and potato curry packed to the gunnels with spicy Indian influences, it is slowly cooked to deliver tender, melt-in-the-mouth beef.
Pork belly curry loosely based on a recipe from Sri Lanka that’s loaded with black pepper, tamarind and whole slow-cooked garlic cloves.
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.