How to cook… Chicken Recheade

On September 19, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

For such a small state Goa certainly has some great dishes and Chicken Recheade is another one of those. As much a pickling paste as a curry it is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

What you need…
• 800g chicken, cut into bite-sized pieces
• 4 Tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 Tablespoons tomato paste
• 1 Tablespoon tamarind paste
• 1 Tablespoon brown sugar
• Salt to taste

Marinade
• 15 dried red chillies
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 4 Tablespoons vinegar

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How to make it…
1. Dry fry the first 4 ingredients of the marinade in a pan until they release their aromas (about 2 minutes). Grind them to a powder.
2. Add the rest of the marinade ingredients to the ground whole spice powder, mix well and rub into the chicken. Set aside for 1 hour.
3. Heat the oil in a pan to a medium heat and fry the onions until they soften (about 5 minutes).
4. Add the turmeric powder, cumin powder, mix well, then add the chicken with the marinade. Cook for 2 minutes.
5. Add the tomato paste, tamarind paste, brown sugar, mix well and cook for 5 minutes. Add a little water if needed.
6. Add the garam masala and salt and continue cooking until all the chicken piece are cooked.

**CHEF’S TIP**
Use water sparingly when cooking this dish as it should be thick, almost like a pickle.

Super hot **Chicken Recheade** is another great dish from the state of Goa.

How to cook… Naga Chicken

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 tablespoons Naga chilli pickle
• Salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

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

How to make it…
1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. 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.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato and cook for 2 minutes.
7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.

How to cook… Aloo Gobi

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Potato is the all-time favourite for side dishes and cauliflower is its popular partner. Aloo Gobi very simple to make with cooked potato and cauliflower pieces added to some Base Curry Sauce.

What you need…
• 250g potato, cut into 5cm chunks
• 250g cauliflower, broken into 5cm florets
• Pinch of turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 Tablespoons ghee
• 200g Base Curry Sauce
• salt, to taste
• few coriander leaves, to garnish (optional)

Spice Mix
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Boil the potatoes and cauliflower in water, with the turmeric, until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium-hot heat and fry the mustard seeds for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and ginger 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.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and cook for 2 minutes.
6. Add the salt, potatoes and cauliflower, mix carefully so as not to break the vegetables, and cook until heated through.
7. Add the (optional) coriander leaves to garnish.

**CHEF’S TIP**
This recipe will create a dryish dish but if you like more sauce with your side dishes simply add more Base Curry Sauce.

Curry house favourite Aloo Gobi is easy and quick to make.

How to cook… Curried Mussels

On September 6, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a main dish

The classic mussels dish is the Belgian speciality of mussels cooked in a white wine sauce with shallots. This dish of Curried Mussels adds the mussels to spices and coconut milk to produce a mild curried dish.

What you need…
• 1kg mussels, cleaned and de-bearded
• 1 Tablespoon oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 onion, sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 Tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 250ml coconut milk
• 10 curry leaves
• salt to taste
• cracked black pepper (to garnish)
• 2 spring onions, chopped (to garnish)

How to make it…
1. Fry the oil in a pan to a medium-hot heat and fry the mustard seeds and cumin seeds for 15 seconds.
2 Add the onions and stir-fry for 2 minutes.
3. Add the ginger and garlic paste and cook for 1 minute.
4. Add the curry powder, turmeric, garam masala, stir well and cook for 3 minutes.
5. Transfer the ingredients of the pan to a large saucepan (big enough to hold all the mussels) and turn the heat to medium.
6. Add the coconut milk, stir in well and heat through for 1 minute.
7. Add the curry leaves and salt, mix well and bring to a boil.
8. Add the mussels, being sure to remove any that are already open and simmer until they open (about 5-7 minutes). Discard any that do not open.
9. Garnish with cracked pepper and the spring onion, and serve in the pan as a sharing pot.

**CHEF’S TIP**
Just add some chilli powder to spice up this dish.

**Curried Mussels** is a spiced up version of the famous Belgian dish.

How to cook… Medium Vegetable Curry

On September 5, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

There are 1.3 billion people in India and 55 million in the Indian diaspora across the world. Hundreds of millions of these are vegetarians so there is naturally a huge number of vegetable curries. This is the staple British Indian restaurant Vegetable Curry. Take a good serving of your Base Curry Sauce, add a bit of garlic, a sprinkle of spice and the vegetables for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 800g mixed vegetables, cut into bite-sized pieces
• salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

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

How to make it…
1. Boil the vegetables in water with a little salt until they are just soft, but not over-cooked, remembering that different vegetables have different cooking times. Drain and set aside.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. 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.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the vegetables, garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
Select a range of vegetables that give the dish a mix of colours and textures. But unless you’re under seven you don’t have to eat vegetables you don’t like…

Select your favourite vegetables, add Base Curry Sauce and a bit of spice for a classic **Vegetable Curry**.

How to cook… Gato Du Pain Frire (Bread Pakora)

On August 31, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a snack

This simple street snack is popular in Mauritius. This is simply slices of bread dipped in batter and fried and are delicious with a fresh Coriander Chutney.

What you need…
• 10 pieces of French bread, sliced into pieces 2cm deep
• 8 Tablespoons oil (or more if needed to cover the bottom of your pan)

Batter
• 4 Tablespoons gram flour
• 2 Tablespoons self-raising flour
• 0.5 teaspoon baking powder
• 1 spring onion, chopped
• 2 drops yellow food colouring
• pinch of salt
• water as required

How to make it…
1. Mix all the ingredients for the batter and add the water bit by bit until a thick paste has formed.
2. Heat the oil to a medium-hot heat.
3. Dip the bread pieces in the batter mix, ensuring they are well covered.
4. Add the battered bread pieces to the oil, ensuring you do not crowd them, and fry until they are golden brown (about five minutes).
5. Serve with Coriander Chutney.

**CHEF’S TIP**
You can spice these up by adding some chilli powder to the batter.

With fresh Coriander Chutney this **Gato Du Pain Frire** is a delciious but simple street snack.

How to cook… Karahi Paneer

On August 30, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Named after the pot in which it is cooked Karahi Paneer is also known as Kadhai Paneer. The wide, deep circular pot is popular for cooking all over the sub-continent but especially North India and Pakistan. A karahi masala is made by dry roasting and grinding whole, aromatic spices then adding it to a tomato and onion gravy with red peppers and cream.

What you need…
• 500g paneer, cut into chunks
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 500g Base Curry Sauce
• 0.5 red pepper, cut into chunks
• 0.5 teaspoon garam masala
• 3 Tablespoons cream
• 2 Tablespoons chopped coriander (to be added and mixed into the curry, but keep a couple for the garnish)
• salt to taste

Masala
• 1 teaspoon coriander seeds
• 0.5 teaspoon cumin seeds
• 0.5 fenugreek seeds
• 4 red, dried chillies
• 2 cardomons
• 2 cloves

How to make it…
1. Heat a pan and dry roast the ingredients for the masala until they release an aroma (about 2 minutes). Grind the ingredients and set aside.
2. Heat 1 Tablespoon ghee 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.
3. Heat the rest of the oil in the pan to a medium heat, add the garlic and ginger and cook for 1 minute.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the masala, mix well and cook for 3 minutes.
6. Add the pepper and cook for 3 minutes.
7. Add the garam masala, mix well, then add the cream, coriander and salt and cook for 3 minutes.
8. Garnish with a few coriander leaves and serve.

**CHEF’S TIP**
For the authentic experience cook and serve your curry in the same karahi.

How to cook… Manchurian Paneer

On August 30, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Manchurian Paneer is an Indo-Chinese dish that combines the flavours and cooking techniques of both India and China. The chunks of cheese are fried in a chilli batter then stir fried with garlic, ginger, pepper and spy sauce and top with spring onions. The cuisine emerged from a group of Chinese people, now numbering 2,000, in Kolkata (formerly Calcutta) and there are a number of restaurants serving the hybrid cuisine in Chinatown in the city.

What you need…
• 500g paneer, cut into chunks
• 10 Tablespoons oil
• 0.5 yellow or green pepper, cut into chunks
• 0.5 red pepper, cut into chunks
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 0.5 onion, cut into chunks
• 3 chillies, chopped
• 2 Tablespoons tomato ketchup
• 2 spring onions, chopped
• 0.5 teaspoon cracked black pepper

For the batter
• 5 Tablespoons plain flour
• 1.5 Tablespoons corn flour
• 1 teaspoon chilli powder
• pinch of salt
• water, as needed

How to make it…
1. Mix the first four ingredients of the batter then add the water bit by bit to form a thin paste.
2. Add the paneer chunks and ensure all are well coated by the paste.
3. Heat the oil to a medium-hot heat then add the paneer chunks until they brown on all sides (about 3 minutes). Turn them frequently to avoid them burning. Remove the paneer from the oil and set aside on a paper towel.
4. Turn down the heat, add the peppers and cook for 2 minutes.
5. Add the garlic and ginger and fry for 1 minute.
6. Add the onion and chillies and fry for 2 minutes.
7. Add the soy sauce, tomato ketchup and 4 tablespoons of the leftover batter paste and stir fry for 1 minute.
8. Add the paneer and fry until all the ingredients are cooked through. The peppers and onions should be softened but not mushy.
9. Sprinkle the spring onions and crack the black pepper on top and serve fresh.

**CHEF’S TIP**
This also makes an excellent and unusual starter. Just half the quantities.

**Manchurian Paneer** is one of the great Indo-Chinese dishes combining flavours from Indian and Chinese cuisine.

How to cook… Kathi Roll

On August 30, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a snack

The famous Kathi Rolls are from the streets of Calcutta in West Bengal but they are now famous all over the world. The rolls are ideal for commuters eating on the go and would traditionally have included meat, fried onion and spices in a paratha. Today Kathi Roll has become a catch-up phrase for any spicy wrap so you are likely to find it will all sorts of fillings

What you need…
For the warm filling
• 2 Tablespoons oil
• 0.5 mustard seeds
• 0.5 cumin seeds
• 1 onion sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon turmeric powder
• 0.5 chilli powder
• 0.5 garam masala powder
• 400g chicken breast or thigh cut into small, 2cm chunks
• 0.5 teaspoon salt
• 1 Tablespoon coriander chopped (the stems are the tastiest)
• 4 paratha

For the cold filling
• 0.5 onion sliced
• 2 tomatoes, chopped
• few coriander leaves
• 4 Tablespoons Coriander Chutney

How to make it…
1. Heat the oil to a medium-high heat and fry the cumin seeds and mustard seeds for 30 seconds.
2. Add the onion and fry until it starts to brown (about 5 minutes).
3. Add the garlic paste and ginger paste and cook for 1 minute.
4. Add in the turmeric powder, chilli powder and garam masala, mix well and cook for 3 minutes. Avoid adding water if possible as you want the mix to be dry.
5. Add the chicken, salt and coriander, and stir fry until all the pieces are cooked through.
6. Open up the parathas and spread in the hot mixture in a line just off centre. You need less than you think – don’t overload it or you won’t be able to wrap it up.
7. Add the cold filling, making sure the Coriander Chutney is spread evenly, and roll the paratha to create a wrap.

**CHEF’S TIP**
If there is too much moisture in the pan after cooking the filling then drain this off before filling the parathas or the juices will soak in and they will fall apart.

How to cook… Tali Machli (Spicy Fried Fish)

On August 25, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a snack

Tali Machli (Spicy Fried Fish) is a popular street food snack eaten all over India but is especially popular in coastal Maharashtra. It’s lightly spiced so you don’t need a sauce, which makes it ideal for eating on the move, but it’s also delicious with your favourite chutney or pickle.

What you need…
• 500g white fish, skinned and cut into four, even-sized fillets
• 60g gram flour
• 40g rice flour
• 10 Tablespoons oil
• 0.5 teaspoon mustard seeds

Marinade
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice (or white wine vinegar)
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli flakes
• 0.5 teaspoon salt

How to make it…
1. Pat the fish fillets dry with a paper towel.
2. Mix the marinade ingredients together to form a thick paste and rub it over the fillets. Leave for 1 hour.
3. Cover the fillets in the gram flour then in the rice flour, ensuring all parts are well covered.
4. Heat the oil to a medium-high heat in a wide, pan, add the mustard seeds and fry for 30 seconds.
5. Add the fillets and shallow fry until the fish is cooked through and the batter crisp (about 3 minutes on each side).

**CHEF’S TIP**
If you want to spice up the batter you can add a teaspoon of chilli powder to the marinade.

**Fried fish marinated in a spices then fried is a popular street snack in India.**

The Royal Curry Club

Tag: Chilli

How to cook… Chicken Recheade

How to cook… Naga Chicken

How to cook… Aloo Gobi

How to cook… Curried Mussels

How to cook… Medium Vegetable Curry

How to cook… Gato Du Pain Frire (Bread Pakora)

How to cook… Karahi Paneer

How to cook… Manchurian Paneer

How to cook… Kathi Roll

How to cook… Tali Machli (Spicy Fried Fish)

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