Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat

Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Beef Curry Puffs

For the Filling: 1 tablespoon vegetable oil 1 large onion, diced 2 tablespoons curry powder 10.7 ounces (300 grams) ground beef 1 large potato, peeled and diced into 1/2-inch cubes 1/2 teaspoon kosher salt For Assembling: 2 sheets frozen puff pastry 1 large egg Heat oil in a pan over medium heat. Add the onions… Continue reading Beef Curry Puffs

Chicken Curry Puffs

1 packet Frozen puff pastry, defrosted Filling: 150 grams boneless skinless chicken thighs finely chopped 430 grams potatoes peeled diced 1/2 yellow onion diced 4 tsp Curry powder 1/2 tsp turmeric powder 1/2 tsp salt 2 bay leaves In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until… Continue reading Chicken Curry Puffs

Potato Curry Puffs

1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use 450g Potato 3 tbsp Curry powder 4-5 tbsp Milk 1 large Onion, chopped 1 tsp Sugar 3/4+tsp Salt or to taste 1tsp Chicken powder (optional) 1 beaten egg Wash potatoes and peel skin. Boil potatoes with… Continue reading Potato Curry Puffs

Shrimp Korma

1.5 lbs shrimp 2.5 large onions, sliced 1/4 cup oil (for frying onions) 2 Tbsp ghee 2 Tbsp garlic paste 2 Tbsp ginger paste 3 tsp kashmiri red chili powder 2 tsp coriander powder 1/4 tsp turmeric 2 tomatoes, chopped 1/4 cup cashews 1/4 cup cilantro, chopped 3/4 cup yogurt 1 tsp garam masala powder… Continue reading Shrimp Korma

Tamarind Shrimp With Coconut Milk

2 teaspoons sambhar masala or garam masala 1 teaspoon coarse sea or kosher salt 1 teaspoon tamarind paste or concentrate 1 pound large shrimp (21 to 25 per pound), peeled and deveined but tails left on 2 tablespoons coconut oil or vegetable oil 1/2 cup unsweetened coconut milk 12 medium-size to large fresh curry leaves… Continue reading Tamarind Shrimp With Coconut Milk

Spicy Shrimp Masala with Tomatoes

1 pound large shrimp, peeled and deveined 1 1/2 teaspoons coarsely ground black pepper 1/4 cup ghee or neutral oil 1/2 teaspoon ginger paste or freshly grated ginger 1/2 teaspoon garlic paste or freshly grated garlic 1 medium red onion, finely chopped 1 teaspoon Kashmiri red chile powder 1/2 teaspoon ground cumin 1/4 teaspoon ground… Continue reading Spicy Shrimp Masala with Tomatoes

Indian Curry Mussels With Coconut Milk

kg (2.2lb) Mussels 2 Tbsp Canola oil 1 Red Chili Pepper 1 Tbsp Grated Ginger 4 Cloves Garlic 2 Spring Onions 1 Tsp Brown Mustard Seeds 1 Tsp Cumin Seeds 1/2 Tsp Black Pepper 1/2 Tsp Kashmiri Chili Powder 1 Tsp Ground Turmeric 1/4 Tsp Salt 50ml (3 Tbsp + 1 Tsp) Water 165ml (2/3… Continue reading Indian Curry Mussels With Coconut Milk

Dishoom Shrimp Moilee

6 green chillies 55ml vegetable oil 2 tsp mustard seeds 30 fresh curry leaves 300g Spanish white onions, sliced (a little chunky is good) 15g garlic paste 15g ginger paste 2 tsp fine sea salt 1 tsp freshly ground black pepper 1¼ tsp ground turmeric 25g fresh root ginger, cut into matchsticks 400ml coconut milk… Continue reading Dishoom Shrimp Moilee

Quick Spicy Indian Shrimp

400 g 14 oz Large Frozen Prawns 1 Tbsp Cooking Oil 1/2 Tsp Brown Mustard Seeds 1/2 Tsp Fenugreek Seeds 1/2 tsp Black Onion Seeds 100 g (2/3 Cup) Onion 2 Cloves Garlic 1 Tbsp Grated Ginger 1/4 tsp Kashmiri Chili Powder 1/4 tsp Ground Coriander 1/2 tsp Ground Turmeric 75 g (1/3 – 1/2… Continue reading Quick Spicy Indian Shrimp

Vintage Chicken and Pineapple Curry

400 g Chicken Breast 1 Tbsp Ghee 75 g Onion 50 g Carrot 125 g Pineapple 125 g Apple 2 Cloves Garlic 1 Tbsp Tomato Paste 250 ml Pineapple Juice 1 Tbsp Curry Powder 1 Pinch Salt 1 Green Chili pepper Dice the chicken breast into 2-3cm cubes. Dice the onion, carrot, pineapple and apple… Continue reading Vintage Chicken and Pineapple Curry

Golden Coconut Chicken Curry

150 g Onion 4 Cloves Garlic 30 g Ginger 2 Tbsp Cooking Oil 1 Stick Cinnamon 1 Tsp Garam Masala 1/4 Tsp Ground Cloves 1 Tsp Ground Turmeric 1 Tsp Kashmiri Chili Powder 1/2 Tsp Ground Fenugreek Salt to Taste 2 Dried Chilli Peppers 350 g Skinless Chicken Thighs 75 g Grated Coconut 125 g… Continue reading Golden Coconut Chicken Curry

Pork Vindaloo (with Oven, Stovetop, Slow Cooker, and Pressure Cooker Variations)

400g (14oz) Pork Blade or Shoulder For the Marinade: 100g (2/3 Cup) Onion 25g (Thumb Sized Piece) Ginger 10 Cloves Garlic 75ml (1/3 Cup) Cider Vinegar 50g (1 1/2 inch Cube) Tamarind 50ml (3 Tbsp + 1 Tsp) Boiling Water 1 Tbsp Lemon Juice 1 Tsp Honey For the Curry: 1 Tbsp Ghee 100g (2/3… Continue reading Pork Vindaloo (with Oven, Stovetop, Slow Cooker, and Pressure Cooker Variations)

Beef Vindaloo (with Pressure Cooker Variation)

400 g (14 oz) Stewing Beef 100 g (2/3 Cup) Onion 2 Green Chilli Peppers 2 Medium Tomatoes 125 ml (1/2 Cup) Water 2 Tbsp Ghee For the Marinade: 1/2 Tsp Ground Cinnamon 1/4 Tsp Ground Cloves 1 Tsp Amchoor, AKA mango powder 1 Tsp Ground Turmeric 1/2 Tsp Ground Cumin 2 Tbsp Kashmiri Chili… Continue reading Beef Vindaloo (with Pressure Cooker Variation)

Beef Dopiaza (with Pressure Cooker Variation)

350 g (12 oz) Beef 400 g (2 Large) Onions 6 Garlic Cloves 50 g (2 Thumb Sized Pieces) Ginger 3 Red Chilli Peppers 2 Tbsp Ghee 1 Tsp Kashmiri Chilli Powder 1 Tsp Amchoor 1/2 Tbsp Ground Coriander 1/2 Tbsp Ground Cumin 1 Tbsp Dried Fenugreek Leaves 125 g (1 Medium) Tomato 1 Tsp… Continue reading Beef Dopiaza (with Pressure Cooker Variation)

Bangladeshi Beef Bhuna Curry

400 g (14 oz) Beef 2 Tbsp Ghee 2 Cloves Garlic Thumb Sized Piece of Ginger 2 Green Chilli Peppers 250 g (1 2/3 Cup) Onion 1 Tsp Turmeric 1 Tsp Garam Masala 1 Tsp Ground Coriander 1/2 Tsp Ground Cumin 1 Tsp Kashmiri Chili Powder 400 g (3 Medium) Tomatoes 100 ml (1/3 Cup… Continue reading Bangladeshi Beef Bhuna Curry