How to cook… Prawn Phall

On February 13, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Prawn Phall is great because the shellfish really soaks up the hot juices. Well, you wanted hot didn’t you?

What you need…
• Small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 1 Tablespoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder

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How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
4. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
6. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
7. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
8. Add the garam masala, salt and cook for 5 minutes.
9. Add the prawns and continue cooking until they are warmed though and fully cooked (about 3–4 minutes)..

**CHEF’S TIP**
Avoid water when eating a phall. Try a lassi instead as it’ll cool your mouth better.

How to cook… Grandma’s Beef Curry

On February 13, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This is a classic 1960s-style ‘curry’ just like British grandmas used to make. The first recipe for “Indian Currey” appeared in English cookbooks in the 18^th century and the Hindoostane Coffee House, considered to be the nation’s first curry restaurant, opened in London in 1810. But it’s unlikely the average British households had many spices in their cupboard till many years after that. When they did bravely venture into the world of Indian cooking it’s likely to have been a generic curry powder that found its way to a place next to the more common staples. Adventurous grandmas would have simply added a couple of spoonfuls of this spice mix to a beef stew along with other exotic (at the time) ingredients such as coconut, sultanas and chutney for sweetness. Hey presto! Grandma’s Beef Curry. Of course, beef is not found in too many parts of India, but that would have escaped many of these cooks. Just adding the curry powder was enough at this stage.

What you need…
• 600g stewing beef, cut into bite-sized pieces
• 2 Tablespoons flour
• 1 Tablespoon oil
• 1 large knob of butter
• 1 cooking apple (or 2 Granny Smith apples), peeled and cored, and cut into chunks of about 1.5cm
• 2 onions, chopped
• 2 tablespoons cornflour, mixed with water to make a thin paste
• 2 Tablespoons curry powder
• 2 tomatoes, chopped
• 400ml beef stock
• 1 Tablespoon brown sauce
• Salt to taste
• Pepper to taste
• 2 medium-sized potatoes, peeled and cut into chunks of about 4cm
• 1 Tablespoon desiccated coconut
• 2 Tablespoons sultanas
• 1 Tablespoon sweet chutney (optional)

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How to make it…
1. Heat the oil to a medium-high heat in a pan. While it is heating coat the beef in flour. Once the pan is ready add the beef and cook until all the pieces are sealed (about 4–5 minutes). Remove the beef from the pan and set aside.
2. Turn down the heat and add the butter. Once it’s melted add the onion and apple and cook gently until everything has softened (about 8 minutes).
3. Add the cornflour mix and curry powder and keep stirring for 3 minutes. Add a splash of water to stop it sticking if needed.
4. Add the beef (with any juices), tomatoes, stock, brown sauce, salt, pepper and potatoes and mix well. Cover the pan and cook for on a low heat for 1 hour, stirring occasionally.
5. Add the coconut, sultanas and chutney, mix well and continue cooking, uncovered for 10 minutes. The beef should be soft and the ‘curry’ thickened.
6. Add a sprinkle of coconut and a few sultanas to garnish and serve.

**CHEF’S TIP**
This is what many people in Britain would have experienced as their first taste of a curry. Don’t temped to add more spices.

**Grandma’s Beef Curry** would have been seen as exotic in many British households in the 1960s.

How to cook… Balti Aphrodisiac

On February 11, 2021March 11, 2026 By In RecipesLeave a comment

Makes 2 baltis (Cook them independently in 2 balti bowls – putting half the ingredients into each – if you can).

In the balti boom years there was a popular restaurant in Birmingham’s Balti Triangle called the Sher Khan run by Jimmy, a cheeky chappy Pakistani lad who had charisma and charm in abundance. The restaurant was decked out more in the style of the Bangladeshi places, with ornate wooden booths, flock wallpaper – all dark and mysterious. Jimmy’s place served a dish called Balti Aphrodisiac, which only added to the intrigue and enigma of the Sher Khan. The original recipe was allegedly a closely guarded secret, so secret in fact that the Sher Khan chef would only prepare it at home! This recipe is packed with heady spices for maximum potency and balanced beautifully with coconut. Perfect for Valentine’s Day as this is truly a very tasty balti!

What you need…
• 3 Tablespoons coconut oil (or vegetable oil)
• 400g chicken, diced (not too big to ensure a fast cooking time)
• 2 small onions, finely chopped
• 1 large tomato, grated (use a free-standing cheese grater or if you don’t have one cut the tomato into tiny chunks)

• 2 teaspoons fresh red chillies, chopped
• 2 teaspoons fresh ginger, grated
• 1 Tablespoon garlic paste
• 1 Tablespoon ginger paste
• 2 Tablespoons garam masala
• 4 pinches of salt
• 1 teaspoon cardamon seeds, freshly ground
• 1 teaspoon cumin seeds, freshly ground
• 2 teaspoons turmeric
• 2 teaspoons ground fenugreek
• 10 Tablespoons of Base Curry Sauce
• 6 Tablespoons of coconut milk
• Water as required (to stop the pan from sticking)
• 2 tablespoons coriander, freshly chopped, to garnish
• 2 tablespoons pistachio nuts, crushed, to garnish

How to make it…
1. Heat coconut oil in balti bowl until sizzling, add the onion and tomato and cook until onions are translucent (about 3–4 minutes).
2. Add the chillies, fresh ginger and garlic and ginger pastes, stir well, then add the cardamom, cumin, turmeric, fenugreek, a splash of water and fry for 3 minutes.
3. Add the chicken and quickly seal (about 1 minute).
4. Add the garam masala and the salt and cook until the chicken is nearly cooked (about 5–7 minutes).
5. Add the Base Curry Sauce, mix well, add in the coconut milk and cook until your chicken is fully cooked and the edges of your balti become caramelised (about 3–4 minutes) Stir occasionally to prevent sticking.
6. Garnish with fresh coriander and broken pistachio nuts and serve with naan bread (serve your naan with a drizzle of light honey and a sprinkle of freshly crushed pistachio nuts).
• Recipe courtesy of the Birmingham Balti Co. To buy authentic Balti bowls click here.
• For more about balti see our interview with expert Andy Munro.

**CHEF’S TIP**
Throughout the cooking process ensure you stir frequently and add small splashes of water to avoid the dish sticking and drying out.

How to cook… Piment Frire

On February 8, 2021March 11, 2026 By In RecipesLeave a comment

Makes 4

You’ll find street food sellers offering these Piment Frire (Chilli Poppers) all over Mauritius. These deliciously hot snacks are perfect to eat on the go or you can eat them with a chutney or pickle of your choice. For tuna-stuffed chilli poppers see Piment Farci au Thon.

What you need…
• 4 large chilli peppers (you can cut a small slit and empty out the seeds if you don’t like them too hot)
• Cold water
• Salt
• 100g self-raising flour
• 50g gram flour (this is chickpea flour, also called besan flour)
• 8 Tablespoons oil

How to make it…
1. Soak the peppers in the water with a pinch of salt for 10 minutes. Dry them and set aside.
2. Mix the self-raising flour and besan flour with a pinch of salt and enough water to create a thick paste.
3. Dip the peppers in the flour batter so they are all well coated.
4. Heat the oil in a shallow pan to a high heat and, using a slotted spoon, drop the chilli peppers into the oil until they turn a deep yellow and the batter is fully fried (about 2–3 minutes). Turn the peppers while they are frying to ensure they are evenly cooked. Depending on the size of your pan you may need to cook these in a couple of batches.
5. The chillies are obviously very hot when they come out of the oil so allow them to cool slightly before eating!

**CHEF’S TIP**
Try these with our Tomato & Chilli Chutney.

How to cook… Piment Farci au Thon

On February 8, 2021March 11, 2026 By In Recipes1 Comment

Makes 4

Piment Farci au Thon (Chillies Stuffed with Tuna) is popular street food or a snack that is often served at parties. These chilli poppers are sometimes stuffed with pieces of chicken or just cooked in batter without stuffing (see Piment Frire).

What you need…
• 4 large chilli peppers
• Cold water
• Two pinches of salt
• 100g self-raising flour
• 50g gram flour (this is chickpea flour, also called besan flour)
• 150g tuna, shredded
• 1 Tablespoon coriander, finely chopped
• 1 spring onion, finely chopped
• 8 Tablespoons oil

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How to make it…
1. Slice the peppers open to form a pocket. Remove the seeds if you don’t want them too hot. Soak them in the water with a pinch of salt for 10 minutes. Dry them and set aside.
2. Mix the self-raising flour and besan flour with a pinch of salt and enough water to create a thick paste.
3. Mix the tuna, coriander and spring onion and stuff the peppers with the mixture.
4. Dip the peppers in the flour batter so they are all well coated.
5. Heat the oil in a shallow pan to a high heat and, using a slotted spoon, drop the chilli peppers into the oil until they turn a deep yellow and the batter is fully fried (about 2–3 minutes). Turn the peppers while they are frying to ensure they are evenly cooked. Depending on the size of your pan you may need to cook these in a couple of batches.
6. The chillies are naturally very hot so allow them to cool slightly before eating!

**CHEF’S TIP**
These can be eaten hot or cold so are ideal for making in advance.

**Piment Farci au Thon** are Mauritian-style chilli peppers stuffed with tuna.

Chutneys, Pickles & Salads

On February 7, 2021March 11, 2026 By In RecipesLeave a comment

**Carrot & Cucumber Salad**
• 1 carrot, shredded
• 0.5 cucumber, peeled and shredded
• 1 chilli, chopped
• 3 teaspoons Balsamic vinegar
• Salt and pepper to taste

Mix all the ingredients together.

**Onion & Tomato Salad**
• 2 onions, sliced
• 1 tomato, sliced
• 1.5 green chillies, chopped
• 8 stalks coriander, chopped
• 5 Tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Mix all the ingredients together.

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**Coriander & Chilli Chutney**
• 1 clove garlic, chopped
• 1 small bunch coriander, chopped
• 2 tomatoes, chopped
• 3 chillies, chopped
• 1 teaspoon salt

Add all the ingredients to a blender and blend to a rough, thick paste. Don’t blend it too much or the chutney will be too runny.

**Cucumber Yoghurt**
• 0.5 cucumber, peeled and cut into small cubes
• 0.5 onion, thinly sliced
• 1 Tablespoon yoghurt
• 0.5 teaspoon chilli flakes
• Pinch of salt
• Few coriander leaves for garnish

Mix all the ingredients together.

**Chilli Pickle**
• 10 red chillies, chopped
• 10 green chillies, chopped
• 1 teaspoon chilli flakes
• 1 teaspoon garlic paste
• 3 Tablespoons oil
• Pinch of salt
• Pinch of black pepper

Mix all the ingredients together.

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**Tomato Chutney**
• 2 tomatoes
• 2 Tablespoons oil
• 0.25 onion, sliced
• 4 stalks of coriander, chopped
• 1 green chilli, chopped
• 0.5 teaspoon salt

1. Bring a pan of water to the boil and add the tomatoes. After a short time you’ll see the skin starting to crack. Leave the tomatoes for another 15 seconds then remove them, peel off the skin and cut into chunks.
2. Heat the oil to medium heat and add the peeled tomatoes and onions, and cook for 5 minutes. Remove the pan from the heat and mash everything using the back of a spoon or a potato masher.
3. Add the rest of the ingredients, mix well and cook for 3 minutes.
4. Allow the chutney to cool before serving.

**Mint Yoghurt**
• 150ml yoghurt
• 50ml water
• 2 teaspoons mint sauce
• Salt and pepper to taste

Mix all the ingredients together.

**Mint & Mango Chutney**
• 1 large mango, chopped
• Small handful of mint, chopped
• 2 chillies, chopped
• 1 clove of garlic, peeled and chopped
• Pinch of salt

Add all the ingredients to a blender and mix to a smooth paste.

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**Mango Chutney**
• 1 mango, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon fenugreek seeds
• 1 Tablespoon garlic, chopped
• 10 red dried chillies
• 2 teaspoon Vindaye/Achar powder*
• Oil as required
• 1 green chilli to garnish

*If you don’t have Vindaye/Achar powder then dry fry 0.5 teaspoon fenugreek seeds, 0.5 teaspoon mustard seeds and grind. Then add 0.5 teaspoon chilli powder, 0.5 teaspoon turmeric, 0.5 teaspoon ginger powder, 0.5 teaspoon garlic powder)

1. Add the salt to the mango (this will stop it turning brown). Put the mango in a tea towel, fold it over and squeeze out the juice. Spread the apple out on a plate and leave it to dry for an hour, preferably in the sun.
2. Dry fry the fenugreek seeds in a heated pan and grind with the garlic and red chillies.
3. Mix everything together.
4. Heat the oil for a couple of minutes and remove from the heat. Add the apple mix to the oil and warm through for 2 minutes.
5. Put everything into a jar and cover with oil.
6. It is ready to eat immediately but is best left for a day or two. When ready to serve garnish with a green chilli.

**Apple Pickle**
• 2 apples, cored and chopped but not peeled
• 1 teaspoon salt
• 1 teaspoon fenugreek seeds
• 1 Tablespoon garlic, chopped
• 10 red dried chillies
• 2 teaspoon Vindaye/Achar powder*
• Oil as required
• 1 teaspoon tamarind paste

* If you don’t have Vindaye/Achar powder then dry fry 0.5 teaspoon fenugreek seeds, 0.5 teaspoon mustard seeds and grind. Then add 0.5 teaspoon chilli powder, 0.5 teaspoon turmeric, 0.5 teaspoon ginger powder, 0.5 teaspoon garlic powder)

1. Add the salt to the apple (this will stop it turning brown). Put the apple in a tea towel, fold it over and squeeze out the juice. Spread the apple out on a plate or try and leave it to dry, preferably in the sun.
2. Dry fry the fenugreek seeds in a heated pan and grind with the garlic and red chillies.
3. Mix everything together.
4. Heat the oil for a couple of minutes and remove from the heat. Add the apple mix to the oil and warm through for 2 minutes.
5. Put everything into a jar and cover with oil.
6. It is ready to eat immediately but is best left for a day or two.

**Piment Carri Frire**
• 8 large chillies (piments) with stalks removed and cut in half
• 2 Tablespoons oil
• 1 onion, sliced
• Salt to taste

1. Heat the oil in a pan to a medium heat and fry the chillies for 5 minutes.
2. Add the chillies and continue frying until the chillies brown (about 5–10 minutes).
3. Add salt to taste.

**Tomato & Chilli Chutney**
• 1 tomato, chopped
• 2 chillies, chopped
• Small handful fresh coriander, chopped
• 1 clove garlic, chopped
• 0.5 teaspoon fine salt

Add all the ingredients to a blender and mix to a rough paste.

**Aubergine Chutney**
• 1 large aubergine
• 1 garlic clove, cut into 4 slices
• 1 Tablespoon olive oil
• 0.5 onion, finely chopped
• 1 green chilli, chopped
• 2 Tablespoons coriander, chopped
• Slice of lemon, chopped

1. Make four slashes into the aubergine and insert the garlic slivers. Coat the aubergine with oil and heat under a medium-hot grill for 20 minutes, turning frequently. The skin of the aubergine should start to pucker.
2. Once the aubergine is cooked remove it from the grill and remove the skin.
3. Chop up the aubergine and garlic, add in the other ingredients and mix well.

How to cook… Marchwangan Korma

On February 4, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Korma is either loved (it is one of the favourite restaurant curries) or derided by those who prefer hotter curries. But korma is not just a mild, creamy dish but a style of cooking that means “to braise”, with origins in central Asia. Traditionally this oily, hot Kashmiri korma (yes, they can be hot!) is traditionally cooked with on-the-bone lamb or mutton but chicken works well and requires a lot less cooking time. Pandit Kashmiris (Brahmins) don’t eat onion so Marchwangan Korma is sometimes cooked without it.

What you need…
• 4 Tablespoons ghee
• 800g of chicken, cut into large chunks
• 4 green cardamons, cracked but not crushed
• 6 cloves
• 6cm piece of cinnamon stick
• 2 garlic cloves, sliced
• 1 large red onion, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons chilli powder
• Salt to taste

Red Marinade
• 1 cooked beetroot, chopped, and 4 Tablespoons of the juice
• 8 red chillies, chopped
• 2 Tablespoons tomato purée
• 1 teaspoon paprika

How to make it…
1. Mix the ingredients for the marinade and blend to a fine paste with a little water. Add the chicken and leave to marinade for at least 2 hours but preferably 24 hours.
2. Heat half the ghee in a pan to a high heat and quickly seal the chicken (about 3 minutes). Remove the chicken from the pan and set aside.
3. Add the rest of the ghee to a high heat and fry the cardamons, cloves and cinnamon stick for 15 seconds. They should sizzle immediately.
4. Turn down the heat, add the garlic cloves and fry for 1 minute.
5. Add the onion and fry until it starts to brown (about 6–7 minutes).
6. Add the cumin, coriander and chilli powder and fry for 2 minutes.
7. Add the Red Marinade and cook for 2 minutes.
8. Turn down the heat to very lower, add the chicken and salt, cover and cook until the chicken is all cooked through (about 15–20 minutes).

**CHEF’S TIP**
To cook without onion replace with 100ml red wine when you add the Marinade.

How to cook… Paneer Jalfrezi

On February 3, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

While Chicken is the favourite version of this popular dish Paneer Jalfrezi is a must try. Cooked with Base Curry Sauce and mixed with different coloured peppers, onions, tomatoes and chillies to create a lovely range of tastes and colours for this favourite restaurant curry

What you need…
• 1 Tablespoon oil
• 1 Tablespoon ghee
• 5 garlic cloves, sliced
• 4 cm chunk of ginger, cut into 2cm matchsticks
• 0.5 red pepper, cut into thin slices
• 0.5 yellow (or green) pepper, cut into thin slices
• 4 green chillies, chopped
• 600g Base Curry Sauce
• 800g paneer, cut into bite-sized pieces
• Small handful fresh coriander (chop up the stems and some of the leaves to add to the curry but set aside a few of leaves for garnish)
• 1 onion, sliced
• 2 tomatoes, cut into segments
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon chilli powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon vinegar

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How to make it…
1. Heat the oil in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
2. Heat the ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the garlic and ginger and cook for 2 minutes.
4. Turn up the heat and add the peppers and chillies and cook for 2 minutes. You will soften the peppers and slightly char it (to mimic the tandoor taste).
4. Turn the heat down and add the Base Curry Sauce and Spice Mix and cook for 2 minutes.
5. Add the chicken and cook for 5 minutes.
6. Add the coriander, onion, tomatoes and salt, and cook for 3 minutes. The pepper, onion and tomato should be just soft but not mushy.
7. Add the paneer and cook for 2 minutes.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
You can use shop bought paneer for the crumbliest paneer make your own.

How to cook… Keema with Coconut

On February 1, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

A simple dish for mushroom lovers who love a bit of spice in their side dishes. Just add the mushrooms to a little Base Curry Sauce, add plenty of garlic and chilli for this dryish dish.

What you need…
• 2 Tablespoons oil or ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 600g lamb mince
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 4 dried red chillies, chopped into large pieces
• 1 onion, peeled and roughly chopped
• 5 curry leaves
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 Tablespoons coconut cream
• Salt to taste

Green Paste
• 20 mint leaves
• 3 green chillies, chopped
• 1 Tablespoon desiccated coconut

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How to make it…
1. Grind the ingredients from the Green Paste into a fine paste. Set aside.
2. Heat 1 Tablespoon oil in a pan to a medium heat and fry the garlic and ginger pastes for 1 minute.
3. Add the mince and fry until it is all browned (about 10 minutes). Remove the mince and set it aside.
4. Add the rest of the oil to a high heat and fry the cumin seeds, mustard seeds and red chillies for 15 seconds. It should sizzle immediately. You can test it is hot enough by dropping in one seed.
5. Turn down the heat to medium, add the onion and fry until it softens (about 5 minutes).
6. Add the curry leaves, turmeric and garam masala with a little water and fry for 3 minutes.
7. Add the Green Paste and cook for 3 minutes.
8. Add the mince and cook for 25 minutes.
9. Add the coconut cream and salt, mix well, remove from the heat and leave to rest for 3–4 minutes before serving.

**CHEF’S TIP**
You can replace the desiccated coconut with a chunk of fresh coconut for a fresher taste.

**Keema with Coconut** is popular dish from the South Indian state of Kerala.

How to cook… Fish Tikka

On January 30, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

Fish Tikka is often overlooked for some of the more popular Tandoori recipes yet fish marinates really well and is quick and easy to cook. Fish makes a top Indian starter but also makes an excellent main dish if combined with Bombay Aloo and Spiced Indian Mixed Salad.

What you need…
• 4 white fish fillets, about 120-150g each
• 0.5 recipe of Tikka Marinade

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How to make it…
1. Pat the fish dry with a paper towel and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
2. Preheat your oven to 170 C. Place the pieces on a greased baking tray, ensuring all the pieces are kept well apart and cook, turning once, until the fish flakes with a fork and the marinade is crispy (about 20 minutes). Check one of the largest pieces to ensure it’s cooked. If not return to the oven.

**CHEF’S TIP**
To achieve those blackened edges the Indian restaurants get by cooking in the tandoor you can finish the fish off for a couple of minutes under a very hot grill. Just remove the fish from the oven a couple of minutes earlier.

The Royal Curry Club

Tag: Chilli

How to cook… Prawn Phall

How to cook… Grandma’s Beef Curry

How to cook… Balti Aphrodisiac

How to cook… Piment Frire

How to cook… Piment Farci au Thon

Chutneys, Pickles & Salads

How to cook… Marchwangan Korma

How to cook… Paneer Jalfrezi

How to cook… Keema with Coconut

How to cook… Fish Tikka

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