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

Dishoom’s Ruby Chicken Curry

Chicken: 1 lb boneless skinless chicken thighs cut into 2” chunks 1/4″ fresh ginger finely diced 5 cloves garlic crushed 1 tsp Indian chili powder 1 tsp ground cumin 1/2 tsp garam masala juice of 1/4 lime 1 tbsp neutral oil such as grapeseed 1/4 cup kefir or greek yogurt Curry: 4 cloves garlic 1/2″… Continue reading Dishoom’s Ruby Chicken Curry

Pressure Cooker Dishoom Ruby Chicken Curry

For the Chicken: 1/4″ fresh ginger 5 cloves garlic 1 tsp ground cumin 1/2 tsp garam masala juice of 1/4 lime 2 tsp oil 1/4 cup kefir or greek yogurt 1 lb chicken thighs cut into 2″ cubes For the Curry: 1/4 cup oil 1 bay leaf 6 pods green cardamom 1 cinnamon stick 4… Continue reading Pressure Cooker Dishoom Ruby Chicken Curry

Masala Beans on Toast (two ways)

Dishoom version: 400g tin Heinz baked beans 30g onion-tomato masala 1/4 tsp garam masala 1/2 green chilli, finely chopped 1 tsp chopped coriander leaves A pinch of fine sea salt TO SERVE 4 slices of buttered grilled bread Tip the baked beans into a sieve and allow the sauce to drain off. Discard the sauce.… Continue reading Masala Beans on Toast (two ways)