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The Big Kingfisher Giveaway 2

Kingfisher beer

One case will be sent directly to the winner’s doorstep

It’s that time again! Together with my sponsor Kingfisher Beer, I’m giving away another case to one lucky winner.

We are now well and truly in barbecue season! I don’t know about you but I’ll be cooking outside for the next few months much more than inside.

And few things go better with a good barbecue than an ice cold beer or two. So with this in mind, Kingfisher and I have teamed up again to bring you another prize draw. You could be the winner of a case of Kingfisher beer. It will be delivered by Kingfisher right to your doorstep.

One of the main things I want to do with this comp is to spread the word that I will be holding FREE live curry cookery classes over on Google Plus. Helping me let people know is one of the options you can choose to enter. The free live cookery classes will be open to all and the resulting videos will be on YouTube for you to refer too after the class.

If you would like to take part and also learn a few of my favourite curry recipes, please be sure to join Google Plus and circle me here. It would be great to connect there too.

So then… we’re off again. You know how it goes. Just fill in the widget below.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entries than others which increases your chance of winning.
Draw Ends On 16 May 2014.
Open To UK Residents over 18.
Your’ve Got To Be In It To Win It!

Good Luck!


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Tandoori Lamb Tikka

Lamb tikka

Lamb tikka cooked on the THÜROS tabletop grill with optional skewer attachment.

Whoever said that when you take the family camping, you have to serve boring burgers and sausages? I am a big burger fan but for me a great burger is a pure art form and something that deserves a bit of attention to do correctly. More on that in future posts.

This tandoori lamb tikka is more like it. I made this on my new THÜROS tabletop grill over the weekend when I took my family camping on the coast of Norfolk. There wasn’t one bit left over.

I have to admit that I did cheat a little and began marinating the meat three days before barbecuing it. It was all ready to skewer up and cook when we arrived at our campsite.

If you want to make this tandoori lamb tikka even more memorable and delicious, try serving it with some homemade naans or Indian flatbreads. Wrap the meat into the naans and top with your favourite lettuce and vegetables and a nice coriander and mint raita. This is my kind of meal.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Lamb Tikka
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 800g Lamb meat from the leg – trimmed of fat and cut into cubes
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons green chilli paste
  • 2 tablespoons raw papaya paste (half a raw papaya – skin on, blended with 2 tbsp mustard oil)
  • ½ tsp salt (or to taste)
  • Juice of two limes
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powdr
  • 1 tablespoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon mustard oil
  • 1 teaspoon Coleman’s mustard
  • 3 tablespoon plain yogurt
  • 1 tablespoon mint sauce.

  1. Rub the garlic, ginger and green chilli and papaya pastes into the meat and set aside for about 20 minutes.
  2. To make the marinade, blend the rest of the ingredients together until very smooth.
  3. Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better.
  4. When ready to cook, remove the meat from the marinade.
  5. Skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up.
  6. Heat your coals until very hot and white. If your hand become very hot after holding it at the height your meat will be when grilling, the charcoal is ready.
  7. Grill the meat, turning regularly until it is crisp and nicely browned on the outside and still nice and pink on the inside. Don’t worry too much about this. I am a rare meat fan but have over cooked the lamb on occasion and it still comes out beautifully even when well done.


Roasted Red Pepper & Tomato Marinated Tandoori Prawns

Tandoori prawns

All ready. This recipe only takes minutes.

You’ve got to be careful when barbecuing prawns. A high heat is necessary to get a nicely charred outer while not overcooking the sweet and succulent morsels that so many people crave. I used my new THÜROS tabletop grill to barbecue these prawns and it worked perfectly. Cooked on skewers, the prawns char nicely and the meat is so tender.

I made these for my family while camping over the weekend. The recipe couldn’t be easier. As long as you get your coals nice and hot and don’t over cook the prawns, you will have tandoori prawns that might just be the best you’ve tried anywhere.

I use the two second rule when grilling tandoori fish and meat. Hold you hand about two inches over the coals. If your hand is fiery hot after two seconds, your coals are the perfect temperature for tandoori style cooking.

Tandoori prawns

The THÜROS Tabletop grill with optional shish kebab skewer attachment

Tandoori prawns

Prawns with melted chilli garlic butter

Seafood can be over powered very easily so I’ve kept the ingredients in this recipe to a minimum. The marinade only takes about 15 minutes to make and it keeps for about three days. I made my marinade at home and then kept it in an air-tight container over ice to use while camping.

The prawns are then served with a chilli and coriander butter. I have to say, I want to eat this meal all over again.

Roasting peppers

Roasting peppers over a gas burner

Tip: I like to roast my own tomatoes and bell peppers. You will get a very good flavour using bottled roasted peppers and tomato passata too. If you can’t be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find.

If you would like to try making your own, place the pepper and tomatoes over a charcoal fire or gas burner. Blacken all over. Then wrap tightly in plastic bags for about three minutes. The steaming in the bag will make it easy to peel away most of the skin. After you do this, blend the amounts you need until smooth.

Tandoori prawns and lamb

Tandoori prawns and lamb

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Roasted Red Pepper & Tomato Marinated Tandoori Prawns
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 20 medium sized prawns – peeled and deveined
  • two roasted red bell peppers (capsicums)
  • 2 large roasted and skinned tomatoes or 100ml passata
  • Juice of one lemon
  • ½ teaspoon sweet smoked paprika
  • Salt and pepper to taste
  • 100g unsalted butter
  • 1 green chilli – finely chopped
  • 2 cloves garlic – smashed into a paste
  • 1 small bunch of coriander – finely chopped

  1. Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don’t want to barbecue.
  2. Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
  3. Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
  4. When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
  5. Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.


Thank you to THÜROS for supplying me with the grill. You can order this excellent kit right here.

I’ve Just Found The Best New Barbecue For Tandoori Fans!

Chicken tikka and beef tikka on the Thüros Barbecue

Cooking beef and chicken tikka on my new Thüros Barbecue.

Over the past few years I’ve written quite a few tandoori recipes for you. I’ve shown you how to create delicious tandoori dishes in the oven, tandoor oven and also on the barbecue. The thing is, it’s difficult to get achieve that tandoori look and flavour without the right equipment.

You may be surprised to learn that the majority of tandoori restaurants I have visited and cooked at don’t actually cook their tandoori dishes in a tandoor oven. That’s right… the tandoor oven is usually reserved for naans. This is especially so in very busy restaurants.

Instead, the meat, vegetables and paneer is grilled on skewers, often over hot coals. This is what gives it that charred, smoky and succulent flavour that we all love so much.

Chicken tikka

Chicken tikka being cooked at The World Curry Festival on a large scale by chefs at Hasan’s Restaurant

So it was a real treat this past weekend to use the new THÜROS Tabletop Barbecue which is available with an optional skewer grill. I’ve never achieved such good results and all this was done on a tabletop while camping with my family.

The THÜROS tabletop grill was constructed to ensure optimal grilling while using far less charcoal than other barbecues. I couldn’t believe how quickly the charcoal was ready and how much cooking I was able to do with so little charcoal.

You might like to check out Thüros’s video here which demonstrates just how easy it is. At the end of the video, they bring out the shish kebab skewer attachment that I love so much.

Tandoori chicken

Tandoori chicken cooking over hot coals on the Thüros tabletop grill

Tandoori chicken

Tandoori chicken doesn’t get much better than when it’s cooked on skewers over hot coals.

I don’t want to sound like a commercial here. But I can assure you I will be using THÜROS equipment for all of my upcoming tandoori recipes. I’ll still be offering other cooking methods but the THÜROS grill is impossible to beat for the home chef.

The skewers are flat rather than round which is a design similar to what you will find in most restaurants. This helps the meat stay on the skewer. I even grilled some lemon sole on the skewers with great success. I was expecting the delicate fish to fall off so I placed a flat grill below it to catch it if it did. It wasn’t necessary.

I must have cooked ten different tandoori recipes while camping and each dish was just as good if not better than what I’ve had at my favourite tandoori restaurants. Of course I do owe all the awesome chefs a lot of credit who shared their recipes with me.

If you’re looking for a fun and quite inexpensive way to show off the tandoori recipes you learn here or elsewhere, get yourself a THÜROS tabletop grill and don’t forget to order the shish kebab attachment! Here is the link.

Tandoori chicken

Time to dig in!

I would like to thank THÜROS for sending me my new THÜROS Tabletop Grill. This was sent to me free of charge to review whether I liked it or not. I think it’s fair to say that I love it.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Chestnut Mushrooms

Tandoori mushrooms

Tandoori Mushrooms with mildly spiced sauce


This is a nice one that’s just as good for summertime barbecues as it is for cold winter nights in. I make it quite often and usually serve it as a light lunch or side dish for a curry night with friends. The recipe is really low in calories though you’d never know it. These mushrooms are packed with flavour and definitely worth a try.

I like to cook the whole mushrooms on the skewers though my wife prefers them cooked in smaller pieces. I’ll leave that up to you.

Whatever you decide, you are going to love dipping these into the spicy sauce. It’s so easy to make because it’s just the left over marinade that has been warmed up. You will want to marinate the mushrooms for 30 minutes to an hour but it only takes about ten minutes to plate up after that.



Tandoori mushrooms

Almost ready. Marinating before cooking

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

Tandoori Chestnut Mushroom Tikka
Recipe Type: Main or side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2 – 3

  • 250g chestnut mushrooms or similar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 green chilli – finely chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon red smoked sweet paprika
  • ½ teaspoon amchoor – dried mango powder or citric acid
  • 1 teaspoon garam masala
  • Juice of three limes
  • 1 teaspoon mustard oil
  • 200ml Plain Greek Yogurt
  • 3 tablespoons finely chopped fresh coriander
  • Salt and pepper to taste

  1. Pre-heat your oven to its highest setting.
  2. In a large bowl, combine all of the marinade ingredients and whisk to combine.
  3. Now place you mushrooms in the marinade.
  4. Allow the mushrooms to marinate for about an hour, stirring to coat from time to time.
  5. Skewer the mushrooms onto the wooden skewers and place on a rack at the top of your oven.
  6. Place the remaining marinade in a small saucepan and heat until hot but not boiling. Set aside while the mushrooms cook.
  7. After about eight minutes, the mushrooms should be ready. Serve with the warmed marinade.


Mildly Spiced Mushroom Biryani

Mushroom Biryani

This mushroom biryani is one of my all time favourite veggie dishes.


I love making this recipe and when I do, I almost always use a pressure cooker. The rice cooks in minutes and the mushrooms have the perfect texture. You could of course use my perfect white rice recipe and add it to the rest of the ingredients at the end. That is essentially all I’m doing here but faster.

If you do this, cook the rice until it is about 3/4 done and then add it to the other ingredients,  cover again to allow to finish cooking in its own steam until done.

Here, however is my pressure cooker version. This is great for a quick lunch or dinner when you don’t really feel like doing much but still want to eat delicious food. I’m sure you know the feeling.

I like to serve this with my coriander raita or podina. You can find the recipe here.

Mushroom biryani makes a tasty main course but I often serve it as a side dish. As it is so quick and easy to cook, it makes the perfect side dish for those summertime tandoori BBQs.

Mushroom Biryani close up.

And a close-up shot.

Mildly Spiced Mushroom Biryani
Recipe Type: Main or Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2 – 4

  • 1½ cups (375ml) Basmati Rice soaked in water for about an hour
  • 3 cups (750ml) water
  • 3 tablespoons warm milk
  • A pinch of saffron
  • 2 tablespoon vegetable oil
  • 1 two inch cinnamon stick
  • 4 green cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 1 large onion – finely chopped
  • 2 tomatoes – finely chopped
  • 1 tablespoon garlic and ginger paste
  • 2 green chillies – finely chopped
  • 200g thinly sliced button mushrooms
  • 1 tablespoon ground cumin
  • 1 teaspoon garam masala (optional)
  • 1 small bunch fresh coriander – finely chopped
  • Salt and pepper to taste

  1. First heat you milk and then sprinkle the saffron in it to infuse. Set aside
  2. Pour the oil into the pressure cooker pan and heat over medium heat.
  3. Throw in the cinnamon, cloves, black peppercorns and bay leaves and let the oil soak up their awesome flavour for about 30 seconds.
  4. Now toss in the chopped onion and fry for about five minutes until the onion is soft and translucent.
  5. Add the chopped tomato and cook for a further minute or so before adding the garlic and ginger paste and the chopped chillies.
  6. Stir well to combine and then dump in your mushrooms, cumin, garam masala and chopped coriander.
  7. Stir in the drained rice and coat with the oil and other ingredients.
  8. Pour in the water and saffron milk and bring to a simmer and then cover with the pressure cooker lid.
  9. Pressure cook over medium heat for four minutes and then allow to cool naturally for about five minutes.
  10. Remove the lid and season with salt and pepper to taste.


Free Live Curry and Tandoori Classes on Google Plus

British Indian restaurant style lamb koftas

lamb koftas with chickpeas

Hi Everyone.

I am busy preparing recipes for a series of live cookery classes I will be holding on Google Plus. Before each class, I will send out an ingredient list just in case you’d like to cook along with me. You by no means have to.

For those of you who are not familiar with Google Plus Hangouts, they offer a way of doing live shows with up to ten people taking part in the online discussions. You could also simply watch the live show or even watch a recorded version later on Youtube.

I am looking for people who are interested in taking part in the yet to be schedule first show.

During the first show, I will be demonstrating how to make Lamb Kofta and Chickpea Curry (Pictured). The class should run for about an hour and we will all be able to talk back and forth as I’m cooking. The more questions, the better. I’m hoping to make this a weekly event as long as the interest is there.

In order to take part, you need to be on Google Plus. If you haven’t joined yet, it’s easy. Just open up a gmail account and follow the instructions for joining Google Plus. You can circle me at +DanToombs

I’m looking forward to finally meeting you all face to face after all this time. Be sure to leave a comment or say hi on Google Plus to let me know you are interested so that I can contact you about the class schedule.


the curry guy

Cooking at the World Curry Festival in Bradford

Marinated Salmon Skewers Cooked In A Clay Oven

Tandoori salmon skewers

Salmon skewers ready for the oven.

I am loving my new clay oven that was sent to me by Spices of India to use in my recipes. This time I decided to try skewering chunks of marinated salmon and cooking them just as I would in my outdoor tandoor oven.

Of course I didn’t get the same charred exterior as I would in a charcoal tandoor but the fish was still amazing. It was so succulent. You could barbecue the salmon or even bake it if you don’t have a clay pot but believe me… it’s worth a purchase. I didn’t need to use any oil to cook the fish and didn’t miss it either.

tandoori salmon skewers

I placed garlic at the end of the skewers to help keep the fish on the skewer as it cooked.

I did indulge a bit though with a healthy portion of Cheddar cheese which I added to the marinade. It resulted in a quite unique flavour that I hope you will enjoy.

This recipe could be made with any meaty fish such as monkfish, cod or hake.

Tandoori salmon

Sample plate. I served this with a coriander and chilli raita.

Marinated Salmon Skewers Cooked In A Clay Oven
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 600g salmon – skinned cut into 2cm cubes
  • 250ml non fat plain hung yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 50g medium Cheddar cheese smashed into a paste
  • 1 small bunch fresh coriander
  • Juice of two limes
  • 1 green chilli – chopped
  • 1 tablespoon garam masala (I used my smoked Curry Guy garam masala)

  1. Place all of the marinade ingredients into a blender and blend to a smooth paste.
  2. Pour over the salmon chunks and allow to marinate for about 30 minutes.
  3. Meanwhile heat your oven to its highest temperature.
  4. Soak the clay oven in water for fifteen minutes and then place it in the oven to heat.
  5. Skewer the salmon pieces and place a clove of garlic (as pictured) at the end to help ensure they don’t slip off when cooking. The raw garlic also adds to the flavour.
  6. When ready to cook, place the skewered salmon pieces in the clay tandoor, cover with the lid and bake for about 20 minutes until just cooked through.
  7. Serve with your raita of choice or simply on its own.


tandoori salmon

The same dish served with crispy salmon skin baked with sesame oil and salt


I placed the skin from the salmon flat on a baking tray. Then I brushed it with sesame oil and a sprinkle of flaky Maldon salt and baked it in a 200c/400f oven for about 25 minutes until it was crispy. It was then served on top of the fish.


I would like to thank Spices of India for supplying me with my clay tandoor to use in my recipes. You can view more details about the product here.

The salmon was supplied to me free of charge by Delish Fish. Delish Fish delivers freshly caught seafood to your door throughout the UK.

Tandoori salmon

Tandoori Salmon ready to serve.


Dosas by The Curry Guy

You are going to love making your own dosas. I sure do.

One of the best parts of writing a curry blog is all of the great people I have met along the way. Many readers of my blog ask me where I get all my recipes. Most are either made up by me, sent to me by email or taught to me. I love learning from top chefs. Being as passionate about Indian food as I am, it has helped me continue writing this blog.

One of the most memorable days out I had was when I was invited to Prashad to learn a few of their recipes and cooking techniques. For those of you who are unfamiliar with Prashad, they were the surprise stars of Gordon Ramsay’s Best restaurant TV show in 2010. Prashad is a vegetarian restaurant and I promise you Gordon got it right. Even if you are a meat fan like me, you won’t miss it. Their food is second to none.

If you are interested in learning some of their recipes, be sure to check out ‘PRASHAD – Indian Vegetarian Cooking’ by Kaushy Patel. You can look inside the book on Amazon here. I have also written a review which you can read here.

While I was there, I got to work along side Minal Patel who is Prashad’s head chef. She showed me how to make dosas among other things. My family are dosa crazy so I couldn’t wait to get home and make the recipe.

The first attempt was a great success! We enjoyed a dosa evening together and looked forward to making them again for friends. The second go – this time with a house full of hungry guests was a bit of an embarrassment.

The batter clumped up when I tried to cook the dosas like large curd cottage cheese. Luckily we had some naan dough at the ready so no one went hungry but it was a disappointment.

I thought maybe it was a problem with the batter and I received many suggestions about how to make a better batter. I knew, however there was no beating the batter I’d learned at Prashad so I tried a few more times with limited success.

I’ve since learned that the pan was too hot. You don’t need a lot of heat to make dosas. Keep the heat to a minimum and this recipe will work for you every time.

In Kaushy’s cookbook, she recommends using broken rice which was broken during harvest or while drying. It is starchier and perfect for making a dosa batter. You can purchase broken rice at Asian grocers. If you can’t find it, just use normal Basmati rice.

By the way, I’ve changed my recipe ever so slightly while experimenting. It worked very well!  If you want to try Kaushy’s version exactly, be sure to get a copy of Prashad for yourself. You’ll be glad you did.

Dosa batter by The Curry Guy

The batter should be smooth and easily pourable like a single cream.

Insider trick. Chop an onion in half and wipe it on the surface each time before pouring the batter. It help ensure the dosa doesn't stick and adds to the flavour.

Insider trick. Chop an onion in half and wipe it on the surface each time before pouring the batter. It help ensure the dosa doesn’t stick and adds to the flavour.


Dosas by The Curry Guy

Pour about 150ml of batter onto your pan and then, working quickly from the centre, spread it out in a circular motion using the back side of your ladle.

As the batter cooks, the sides will crisp up and become brown. At this stage, pour about a tablespoon of oil around the edges. Flip when browned on the other side.

As the batter cooks, the sides will crisp up and become brown. At this stage, pour about a tablespoon of oil around the edges. Flip when browned on the other side.

Dosa by The Curry Guy

Flip the dosa and brown briefly on the opposite side.

Finished dosa by The Curry Guy

Fold the sides in and turn with the seam side down.


Recipe Type: Main
Cuisine: Southern Indian
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 300g broken rice
  • 75g urad dhal lentils
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon Maldon sea salt
  • 1 teaspoon sugar
  • 3 tablespoons sunflower oil

  1. Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.
  2. Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.
  3. When ready to make your batter, drain the water.
  4. Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth. You do not want to rush this. It is an essential part of making the batter.
  5. Repeat with the rest of the rice mixture adding another 100ml of water.
  6. Combine the two batters and add the salt and sugar. Whisk thoroughly.
  7. Now place the batter in a air-tight container and leave in the fridge to ferment for 24 hours.
  8. When ready to cook, place a non-stick – or normal frying pan over low heat.
  9. The pan is ready when a drop of water sizzles away almost immediately.
  10. Using a ladle, pour about 150ml of batter into the centre of the pan.
  11. Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
  12. Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
  13. When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
  14. When the dosa is browned on the under side, flip it and brown the other side for about a minute.
  15. Flip over again and the fold into the shape as above.
  16. Repeat until all of the batter is used.


If the batter becomes clumpy, turn down the heat and allow the pan to cool a little.



Rose Veal Kheema Mattar

Rose Veal Keema mattar

Rose Veal Keema Mattar – lower in fat than lamb and just as good.

I think I actually like this recipe even more than my more traditional version with minced lamb. Cooking with rose veal makes the keema much lower in fat and there isn’t any loss of flavour. In fact most people I’ve made this rose veal keema for prefer it to lamb as well.

I made this today as I am planning a big dosa dinner this evening. My kids love dosas filled with keema just like they do in our favourite dosa restaurant in Middlesbrough, DOSA.

This curry takes only about a half hour to make and the flavours mature if you make it a day or a few hours before you eat it.

Rose Veal Kheema Mattar
Recipe Type: Main
Cuisine: Northern India
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 500g minced rose veal
  • 1 tablespoon olive oil
  • 2 onions – finely chopped
  • 2 tablespoon garlic and ginger paste
  • 2 green chillies – finely chopped
  • 3 tablespoon tomato puree
  • 2 tablespoons cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 2 cassia bay leaves
  • 150ml water
  • 2 tablespoons thick plain yogurt
  • 50g fresh or frozen peas
  • Salt and pepper to taste
  • 1 small bunch coriander leaves – finely chopped

  1. Heat the oil in a large frying pan over medium heat.
  2. When hot, add the chopped onions and fry for about five minutes.
  3. Now scoop in the garlic and ginger paste along with the chopped chillies.
  4. Stir well and add the minced rose veal and break it up with a fork so there aren’t any clumps.
  5. Fry until cooked through and then add the tomato puree, cumin, coriander powder, garam masala, bay leaves and turmeric.
  6. Pour in the water and stir well.
  7. Add the yogurt one teaspoon at a time while stirring into the sauce and then the peas.
  8. Cook for a further ten minutes and then add the chopped coriander and salt and pepper to taste.