Ceylon chicken is a curry that was once all the rage in British Indian restaurants, it is generously spiced & has a silky coconut milk sauce.
Fish finger curry with beans may sound odd but this easy, playful & delicious recipe adds an Indian slant to old-school British favourites.
King prawn bhuna, a gloriously spicy Indian curry featuring succulent jumbo shrimp cooked in a rich thick sauce made of tomatoes & onions.
Vegetable bhuna is a delicious restaurant-style vegan Indian curry with a well-spiced and moderately hot, unctuous and clingy sauce.
Prawn panang curry with green beans is a delicious, quick and easy spicy shrimp dish with Thai influences that cooks in under 20 minutes. Panang curry has a zingier taste than other Thai curries and rocks shrimp paste, lots of coriander and cumin alongside the classic chilli, lemongrass, garlic and galangal flavours. Thai Panang Curry …
Indian salmon curry with a gloriously crispy skin sat in a golden yoghurt-based sauce is the perfect curry in a hurry midweek dinner!
Satay sweet potato curry is a gloriously spicy & easy one-pot vegan recipe with Thai influences featuring peanut butter & coconut milk.
Thai red beef curry in a spicy hot, sweet & sour, coconut milk sauce, a gloriously quick & easy recipe featuring sugar snap peas & coriander.
Dum aloo is a delicious Punjabi potato curry my version is vegetarian and features a tomato gravy & can even be cooked with tinned potatoes!
Chana aloo, my quick version of a delicious meat-free Indian “curry” that uses tinned chickpeas & waxy new potatoes cooked in fragrant spices.