Pork belly curry loosely based on a recipe from Sri Lanka that’s loaded with black pepper, tamarind and whole slow-cooked garlic cloves.
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!