Korma – a much maligned and unfairly abused dish.

Thanks to the tastes of the public and British Indian restaurant industry, the noble korma of Mughlai cuisine has been much abused and turned into the blandest thing on the menu. Continue reading


Pork and Spinach curry

This recipe came from a book that I’ve owned since 1981 or 82. It is called the Complete Indian Cookbook  by Michael Pandya. I don’t think that it is in print any more, but there are second-hand copies available. Continue reading

Home-made naan breads

I am always trying to make a better naan-type bread at home, but it really isn’t easy because you cannot generate the heat that comes from a proper tandoor.

It is important to use yeast as a raising agent. I’ve tried recipes that use baking powder, but they just aren’t right.

This recipe used dried yeast. Continue reading

Jamaican curry lamb

Jamaican curry lamb

I suppose it really should be curry goat (note: NOT goat curry), however I didn’t have any goat meat but I did have lamb neck fillet.

Curry arrived in the West Indies with the indentured workers from the Indian sub-continent in the 19th century who replaced slaves, after slavery was abolished within the British Empire.

The main difference between Indian curries and Jamaican ones is the blend of spices used. Jamaican curry powder typically contains allspice, which is not used in India and tends to avoid spices like cardamom, which are commonly used in Indian masala blends. You can make your own Jamaican curry powder but there are several good commercial blends available. I like Tex’s, which is widely available in many West Indian shops.

The actual curry is pretty easy to make.

I used cubed lamb neck fillet, but shoulder or leg works well too. The dish also contains cubed potatoes, onions, garlic and tomatoes, along with scotch bonnet chillies.

I fried the chopped onions and garlic in sunflower oil until softened and then added in two tablespoons of curry powder and a tablespoon of flour, stirring this in well. They I added the meat, potatoes and tomatoes, together with some salt (the curry powder contains some too), black pepper and the finely-chopped scotch bonnet chilli, stirring well so that everything in mixed together and coated in the spices.

Then, I added sufficient boiled water to allow the meat to cook and make a nice sauce (the flour helps thicken this.

The curry cooked on a low gas for around an hour and a half, so that the meat was tender and the sauce thickened. I added in a small carton of coconut cream towards the end of the cooking time. It helped the texture of the sauce and gave a nice flavour too.

As with an Indian curry, you serve it with rice, or maybe you could do Jamaican Rice and Peas.

My take on Chicken Tikka Masala

Chicken Tikka Masala is supposed to be the nation’s favourite curry, but I think it is a pretty insipid and bland sort of thing. However, the idea of curries made with meat previously cooked in a tandoor is quite appealing. A lot of restaurants do such things and they are pretty tasty. I wonder if it is a good way of using up chicken and lamb tikka that has been prepped but not used?

Anyway, I marinated some skinned but bone-in chicken thighs in a marinade of yoghurt, Kashmiri chilli powder and garlic paste, salt, turmeric, cumin, coriander and dried methi leaves for about 24 hours in the fridge.

I part roasted the chicken in a 220 C oven for about 15 minutes and set it aside. While this was cooking I made a sauce with onion, garlic and ginger paste fried in rapeseed oil with ground cumin and coriander until the oil began to separate out, to which I added chopped tinned tomatoes, tomato purée and the marinade with some water.

This was cooked until all nicely thickened and when the oil was beginning to separate out on top.

To the sauce I added the chicken and left it until it was time for dinner.

I gently reheated the chicken in the sauce while some basmati rice was cooking.

I also made a spinach side dish. I heated some oil in a wok and added mustard and kalonji seeds until they began to sizzle and pop. Then I fried sliced onion and chopped garlic and ginger until coloured. Then I added a teaspoon each of turmeric and garam masala, some chopped fresh tomatoes and a washed bag of spinach leaves. This was stir-fried until the spinach was very wilted.

A garnish of chopped coriander completed the dishes.

I also made some flatbreads to accompany the meal. These were made with a basic white bread dough, enriched with yoghurt and flavoured with kalonji seeds, which were cooked on a flat griddle on the hob.

You would probably drink lager with this in a restaurant, but we had a bottle of chilled Languedoc rosé wine, from Sainsbury’s Winemakers Selection. Not outstanding, but a pleasant easy-drinking Summer wine.

Chicken vindaloo

This recipe came from The Guardian “Weekend” magazine yesterday.

It was from the article about food cooked by grandmothers.

The original recipe called for a whole skinned, boned and cut up chicken, but I was cooking for two and used breast meat only.

I also adjusted the ingredients for the sauce a bit and cooked it for long enough for the sauce to reduce.

Anyway, this is my version.

2 cubed chicken breasts
sunflower oil
lime juice
1 diced onion
3 cloves of garlic
3 soaked dried Kashmiri chillies and their soaking water
6 black peppercorns
4 whole cloves
1 teaspoon of turmeric
1 teaspoon of dried ginger (the recipe called for fresh, but I didn’t have any)
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon
1 teaspoon of Kashmiri chilli powder
1 teaspoon of sugar
1 teaspoon of concentrated tamarind extract dissolved in hot water

I mixed the lime juice and salt with the chicken and set it aside.

While the onion was frying in the oil I made a smooth masala paste with all the other ingredients.

When the onions were softened and taking on colour, I added the paste and cooked it until it began to separate from the oil. Then I added in the chicken with some hot water and cooked the whole thing for about 20 minutes, by which time the sauce was reduced.

While this was cooking, I steamed some Basmati rice.

The curry was served with chopped coriander, parathas and mango chutney.


Next time, I will use fresh ginger in the masala paste and add in a chopped green chilli, something the original recipe asked for but which I also didn’t have in the house.

I think that both of those will add some additional punch and freshness.

A pretty useful curry masala paste though.