Are you looking to achieve that bright, red appearance in Tikka and Tikka Masala dishes without resorting to using the colouring that’s still used in some restaurants? Paprika is your friend.
Author: Daniel Ford
Daniel Ford is a media entrepreneur, writer, editor and publisher who specialises in launches and re-launches. He is the Publishing Director of media company Chase My Snail. He was previously Editor-in-Chief of GQ (South Africa), Editor-in-Chief of Sunday Life magazine (Independent News & Media) and CEO of the African design magazine Ogojii. He has consulted on digital media, magazines and books in England, India, the USA and South Africa, including creating a glossy print edition of the SABC's TV show Top Billing and branding for the Laureus World Sports Awards. He has written a number of books on fitness, sport and travel, which have been published all over the world, from China to Africa and from Russia to Australia. He loves carefully crafted words, digital and print publications produced with passion. And curry.
Curry joke 15
I met this Indian couple who complained that their sex life was getting a bit monotonous. I told them to try a Thai.
Curry tip 15
So you think Korma is just a mild, rather boring dish? Korma is actually a way of cooking and korma dishes aren’t just confined to the ones that have sadly just got associated with people who don’t like spice. Add some chopped fresh red chillies to your next Korma for a great balance of smoothness and heat. You’ll never think of a korma in the same way again.
Potatoes & Peas {Aloo Mattar} Pot Pie
Absolute gem of a dish always. And in a pastry! Love it
Curry joke 14
My friend always eats his curry too fast. Everything is a rice for him.
Curry tip 14
For a really rich, vibrant colour in your Kormas use saffron (not turmeric). To extract the colour from the saffron put a few strands of it in warm milk and gently press with the back of a spoon. The same trick works to give a beautiful colour to your Biryanis too.
Curry joke 13
My mum had a toothache the other day but she was determined to come for a curry with us. She said she would just saffron in silence.
Curry tip 13
One of the great things about peas in a curry dish, like a great Mutter Paneer, are their bright colour. Ensure you add them at the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop).
Michelin star for Veeraswamy
Veeraswamy, the oldest Indian restaurant in the country, has recently received a Michelin Star, fittingly as it celebrates its 90th birthday. The restaurant, which has hosted Charlie Chaplin, Winston Churchill, Indira Gandi and, of course, the Greenwich Curry Club, has put on a special menu to celebrate. Here are the highlights …
“The rare Royal Indian dishes we have created to celebrate the 90th anniversary include Asafjahi Lamb Pasanda from legendary kitchens of the Nizam of the Hyderabad, where Edward Palmer [the restaurant’s founder] was born; Shahi Raan from the Patiala Palace and Shahjahani Badami Chicken – a sophisticated Moghul recipe to remember Edward Palmer’s great grandmother, a Moghul princess.”
The Veeraswamy then and now…
Recipe… Okra with coconut and chilli
Makes enough for a side dish for 2 people to share
Ingredients
• 1 tbsp desiccated coconut
• 2-3 small red dried chillies
• 10 lady’s fingers (okra)
• 1 red onion
• 2 tbsp oil
• 1 tsp salt
Method
1. Mix the coconut and chillies and mix together with a small bit of water. This is best done with a pestle. Do not blend as you want a rough mixture. Set aside.
2. Wash okra well and slice into small chunks.
3. Finely chop onion.
4. Heat oil in a non-stick pan until medium hot and add onion. Fry until they start to brown.
5. Add the okra and stir through. Cook until the okra softens.
6. Add salt and some water if the dish is sticking. Cook for a further 2 minutes.
7. Add coconut and chilli mix. Mix well and heat through.
The Royal Curry Club 