Quick Harissa-Garlic Shrimp with Green Beans

600 g Tiger Prawns 1 Tbsp Harissa Paste 4 Cloves Garlic 1 Tbsp Olive Oil 100 g Green Beans 25 g Butter 1 Tomato Salt to Taste Remove the heads and peel the prawns if they are not prepared. Peel the garlic and finely slice it. Add the prawns, harissa, garlic and olive oil to… Continue reading Quick Harissa-Garlic Shrimp with Green Beans

Quick Sichuan Shrimp

350g (12oz) Large Prawns 1 Small Green Pepper (Around 175g whole) 2 Spring Onions Ginger (half of a thumb-sized piece) 2 Cloves Garlic 1 Tbsp Szechuan Peppercorns 1 Tsp Chilli Flakes (More if you like) 1 Tbsp Chinkiang Vinegar 1 Tsp Sesame Oil 1 Tsp Shrimp Paste 1 Tsp Dark Soy Sauce 1 Tbsp Light… Continue reading Quick Sichuan Shrimp

Quick Thai Red Curry Shrimp with Green Beans

275 g (10 oz) Prawns 100 g (3/4 Cup) Green Beans 3 Cloves Garlic 165 ml (2/3 Cup) Coconut Milk 1 Thai Birds Eye Chilli Pepper 1 Spring Onion 3 Tbsp Thai Red Curry Paste 1 Tbsp Brown Sugar 1 Tbsp Fish Sauce 1 Lime 1 Tbsp Cooking Oil 1 Kaffir Lime Leaf Chop the… Continue reading Quick Thai Red Curry Shrimp with Green Beans

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

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

Chicken Balti

For the Gravy: 1/2 Large Onion 2 Cloves Garlic 1 Chili 20 g Ginger 1 Tbsp Vegetable Oil 1/8 Tsp Asafoetida 1/2 Tsp Black Onion Seeds 1/2 Tsp Cumin Seeds 1 Tsp Ground Corriander 1 Tsp Ground Turmeric 1/2 Tsp Ground Fenugreek 1 Tablespoon Tomato Paste 200 ml Tomato Passata 1 Tsp Honey 100 ml… Continue reading Chicken Balti

Chicken Pasanda Curry

400g (14oz) Chicken Breast 1 Tbsp Cooking oil 3 Green Cardamom Pods 100 g (2/3 Cup) Onion 2 Tbsp Grated Ginger 3 Cloves Garlic 1/4 Tsp Ground Cinnamon 1 Tsp Ground Coriander 1/2 Tsp Ground Kashmiri Chili Powder 1 Tsp Ground Turmeric 1 Tsp Ground Cumin 1 Tbsp Ground Almonds 100 g (1/4 Cup +… Continue reading Chicken Pasanda Curry

Archari Chicken Curry

300g (12 oz) Chicken Thighs 1/4 Tsp Cumin 1/4 Tsp Coriander 1/2 Tsp Salt 1 Very Large (300g) Onion 25 g (Thumb sized piece) Ginger 8 Garlic Cloves 2 Whole Green Chilli Peppers 1 Medium (100-125g) Tomato 75ml (1/4 Cup + 1 Tbsp) Ground Nut Oil 6 Dried Red Chilli Peppers 1/2 Tsp Brown Mustard… Continue reading Archari Chicken Curry