Tasty Curry Recipes From Leading UK Chefs
Tasty Curry Recipes From Leading UK Chefs for you to try at home. As the chefs give you tips and techniques on how to make the perfect curry. We have selected some of our favourites from the leading chefs at their cook schools in the UK. To celebrate curry week we are giving a way a place at one of the Indian Masterclasses with our cookery school experience providers. All you need to do is you comment and tell us your favourite indian meal.
Edinburgh School of Food & Wine – Head Chef Ash Macmillan
Yellow Curry & Sticky Coconut Rice
Kitchen Joy Cookery School – Head Chef Joy Phillips
Salmon in Coconut Curry Milk
INGREDIENTS Serves 4
- 4 salmon fillets
- 1 can of coconut milk
- 50g sundries tomatoes
- 50g spinach
- 1 red onion, sliced
- 2 crushed garlic cloves
- 1 tsp of mustard seeds (yellow)
- 1 tbsp garam marsala
- 1 tbsp cumin powder
- 1 tsp chilli powder
- 4 curry leaves
- 1 tbsp of olive oil
- Place the oil and onion in a large pan, fry for 5 mins. Add the garlic, cumin, garam marsala, mustard seeds, curry leaves, & chilli powder and fry for 1 min.
- Pour in the coconut milk and salmon fillets.
- Bring to a simmer and cook for 10-15 mins until cooked through. Add the sun dried tomatoes and spinach leaves, cook for couple minutes. Season and serve.
Food Sorcery – Mark Seymour
Coconut Dhal with Spinach, Serves 2
(please click here for the recipe and method for the Tomato Masala and Parathas
This is a tasty lentil curry recipe using faster cooking Mong Dhal it’s fragrant with spices for a satisfyingly easy, nutritious meal.
Ingredients – Serves 2
- Dhal Spice Mix – teaspoon of each (dry powder) – ginger, cumin, coriander, turmeric
- 2-3 Cardamom pods
- 200g Mong Dhal – this is one of the faster cooking Dhal, works really well and gives a creamy texture to your dish
- One Banana Shallot or Quarter of a medium onion – diced
- Half tablespoon Ghee (substitute with olive or coconut oil to make vegan)
- ¼ Block of Coconut Block (you could use quarter tin of coconut milk)
- Handful of spinach
- To garnish – crispy onions, chopped fresh coriander, finely diced red chilli
- Place the dhal in a small pan add the cardamom pods, cover with water and bring to boil.
- Once boiling reduce to a simmer, top up the water if its looking dry – dhal will absorb a lot of water and you shouldn’t need to drain this at the end of cooking….traditionally a thicker dhal was a sign of wealth!
- Test dhal after about 15 minutes, if it is starting to soften, add the coconut block, stir, leave simmering.
Prepare the spices.
- Use a small frying pan on medium heat, add the ghee then the onion/ shallot
- Let the onion soften, then add the 4 spice powders
- Stir, and reduce heat.
- Test your dhal again, it should now be creamy and the dhal soft and broken down. If it feels too thick, add water gradually to get the consistency you prefer.
- Take tablespoon of the dhal and add to the spice pan, stir and then add this back into the dhal
- Stir and remove from heat.
- Rinse hand full of baby spinach leaves under tap and crush in your hand. Stir through the hot dhal mix.
- Plate into 2 bowls or one serving plate – add crispy onions, chopped coriander and chopped red chilli as a garnish.
Sharmini – Inspirational Indian Cookery
Chole Masala Curry (Chickpea curry) Serve: 2
Chole Masala (chickpea) is a dish originating from Amritsar in Punjab, the city of the Golden Temple. Food is as much a part of the Amritsari culture as is religion. Every day the Golden Temple has over 100,000 visitors who are all fed freshly cooked meals for free irrespective of their social and religious backgrounds. Much like their inclusive culture, Chole Masala is a dish that can be relished by all irrespective of one’s dietary requirements.
Enjoy a warm bowl of Chole Masala with an Indian bread of your choice or cooked rice. I would even recommend having it on its own as a snack with an ice cold beer. (King Fisher)
Preparation Time: 20 minutes
Cooking time: 20 minutes
|Canned Chick Peas, Drained||400 gram|
|Sunflower Oil||2 Tablespoon|
|Medium Onion (Chopped Finely)||1|
|Garlic Cloves (Chopped Finely)||2|
|Fresh Ginger (Chopped Finely)||1/2″|
|Green Chilli (Chopped Finely)||1|
|Chilli Powder||1/4 teaspoon|
|Cumin Powder||1/2 teaspoon|
|Turmeric Powder||1/4 teaspoon|
|Garam Masala||1/4 teaspoon|
|Red Tomatoes (Diced)||2|
|Tomato Puree||1 Teaspoon|
|Fresh Coriander Leaves Chopped||2 Tablespoon|
|Red Onion Thinly Sliced||1/2|
|Lemon Juice||2 Tablespoon|
- Heat 2 tablespoon oil in a saucepan on medium heat.
- Add bay leaves. Cover with lid as it may splutter for a few seconds.
- Then add finely chopped onions and fry till golden brown (about 6-8 minutes).
- Next, add finely chopped garlic, ginger and green chilli. Keep stirring until the lovely cooked aroma appears.
- In a small bowl, mix coriander powder, paprika, chilli powder, cumin powder, turmeric powder, garam masala and salt to taste in 3 tablespoon of water and make a smooth paste. Add it into the onion mix.
- Keep stirring till the liquid dries up and oil separates.
- Add diced tomatoes and cook till the liquid dries up.
- Add tomato puree and stir fry for a minute.
- Next, add drained chickpeas with 150ml water. Stir well.
- Cook covered on a medium flame for 10 minutes, stirring occasionally.
- Mash a few chick peas in the pan (this help thicken the curry).
- Transfer Chole Masala curry into a serving dish and garnish with chopped coriander leaves, thinly sliced onions and juice of ½ a lemon.
The Avenue – Niv Shalgi