How to cook… Roasted Peppers Stuffed with Chilli and Garlic Mushrooms

On August 23, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter or snack

Stuffed Peppers is popular dish all over India, particularly in Goa. Mushrooms are excellent when curried and go excellently with chillies and garlic. You’ll need to chop them up for stuffing but bear in mind that they shrink considerably when cooked as you don’t want them too small. There is a little bit of work hollowing out the peppers but they work well – and look great – when cut lengthways.

What you need…
• 4 peppers, preferably different colours
• 4 Tablespoon oil
• Large dob of butter
• 400g mushrooms, chopped
• 5 cloves of garlic, sliced
• 5 chillies, chopped
• salt to taste

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

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How to make it…
1. Heat an over to 200 C.
2. While it is heating up slice the side off the peppers to create an “open boat” of each, but leaving the stalks on for appearance. Cut out the pith and seeds, being careful not to cut through the pepper.
3. Brush half the the oil onto the peppers, inside and out, place on a roasting tray in the centre of the oven and cook for 25 minutes.
4. While the peppers are roasting heat the butter in a pan and fry the mushrooms for 3 minutes. Set aside.
5. Heat the rest of the oil with what’s left of the butter to a medium heat. Add the garlic and cook for 1 minute.
6. Add the chillies and add for 1 minute.
7. Add the Spice Mix with a tiny splash of water and cook for 2 minutes.
8. Add the mushrooms, mix well and warm through until the mushrooms are cooked through (about 3–4 minutes).
9. Remove the peppers and stuff them with the filling. Return them to the oven for 5 minutes.

**CHEF’S TIP**
When buying the peppers select evenly shaped ones that will sit steadily sideways.

**Roasted Peppers**, cut lengthways and leave the stalk on.

How to cook… Pakistani Fish Curry

On August 20, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Pakistani Fish Curry, also called Sindhi Fish Curry, is made by marinating pieces of white fish in yoghurt with garlic and spices. Whole spices are then fried, then onion, tomato and chillies added before the fish pieces are cooked. The dish is a popular winter dish and is traditionally cooked using pomfret, but you can use any firm, white fish.

What you need…
• 2 Tablespoons oil
• 700g firm white fish, cut into bite-sized pieces
• 1.5 medium onions, finely chopped
• 4 chillies, chopped
• coriander leaves, for garnish

For the marinade
• 100g yoghurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt

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How to make it…
1. Combine all the ingredients for the marinade and mix together. Add the fish pieces and leave for 1 hour.
2. Heat the oil to a high heat and fry the cumin seeds and fenugreek seeks for 15 seconds. The seeds should sizzle immediately (you can test the oil is hot enough by trying a cumin seeds).
3. Turn down the heat, add the onion and cook until it has softened (about 5 minutes).
4. Add the chillies and cook for 2 minutes.
5. Add the fish with all the marinade and cook gently until the pieces are all cooked through. Be careful when stirring so you do not break up the fish pieces.
6. Sprinkle a few coriander leaves on top of the dish and serve.

**CHEF’S TIP**
You can also cook this using whole fish fillets but you need a large flat pan and have to cook very gently to keep the fillets intact.

How to cook… Lagan Ka Murgh

On July 13, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Lagan Ka Murgh is a Hyderabadi dish and drawing on it’s royal history is rich in ingredients and flavour. Pieces of chicken are marinated in yoghurt, garlic, ginger and spices and then added to pastes of onion and toasted almonds.

What you need…
• 800g chicken, cut into bite-sized pieces
• 1 onion, finely chopped
• water as required
• 50g sliced almonds, toasted
• 4 Tablespoons ghee
• 2 bay leaves
• 1 teaspoon tomato purée

Marinade
• 150g plain yoghurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chilli, finely chopped
• 1 Tablespoon Garam Masala
• 0.5 teaspoon salt
• 0.5 teaspoon turmeric powder
• 0.5 coriander powder
• 0.5 chilli powder

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How to make it…
1. Mix all the marinade ingredients, add the chicken and leave for 4 hours.
2. Heat the ghee in a pan to a medium heat and cook the onions until they brown. Remove and blend to a paste, using water as required.
3. Add the toasted almonds to the blender to create a smooth onion and almond paste. Set aside.
4. Reheat the remaining ghee in the pan the onions were cooked in. Add the bay leaves and fry for 15 seconds.
5. Add the chicken and all the marinade to the pan and cook for 3 minutes.
6. Add the fried onion and almond paste, the tomato paste and cook with a sealed lid until the chicken is fully cooked (about 10–12 minutes).
7. Leave the dish to rest for 5 minutes, then serve.

**CHEF’S TIP**
Unfortunately there is no nut-free version of this dish; it just isn’t the same dish without the nutty flavour.

**Lagan Ka Murgh**, plenty of yoghurt and plenty of nuts.

How to cook… Chilli Cabbage and Potato Fry

On July 9, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

This Chilli Cabbage and Potato Fry is a simple dish, using just chilli flakes to give it a kick. Cabbage is often overlooked but it makes a great accompaniment to spicy dishes. This is a Mauritian version of a popular Gujerati dish.

What you need…
• 3 Tablespoons oil
• 1 onion, finely chopped
• 1.5 chilli flakes
• 2 medium-size potato cut into small 1cm chunks
• half a cabbage, shredded
• 100ml water (about half a cup)
• 1 tomato, finely chopped
• salt, to taste

How to make it…
1. Heat the oil to a medium heat and fry the onion for 4 minutes.
2. Add half the chilli flakes and potato and stir fry until the potato chunks are starting to brown (about 3 minutes).
3. Add the cabbage and the water, cover the pan, and cook until the cabbage is soft (about 10 minutes).
4. Add the tomato and salt, mix well, and cook for 3 minutes.
5. Serve, with the rest of the chilli flakes sprinkled on the top.

**CHEF’S TIP**
This is a simple dish. Don’t be tempted to add extras to spice it up; let the simplicity do it’s stuff.

**Chilli Cabbage and Potato Fry**, for something completely different.

How to cook… Chicken Jalfrezi

On July 8, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Jalfrezi has become one of the most popular curries with some Base Curry Sauce mixed with different coloured peppers, onions, tomatoes and chillies to create a lovely range of tastes and colours. In true British restaurant-style it has evolved into something quite different from the original Chicken Jalfrezi, where the ingredients are cooked in their own juices.

What you need…
• 3 Tablespoons 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 chicken, 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

How to make it…
1. 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.
2. Add the garlic and ginger and cook for 2 minutes.
3. 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 until the chicken pieces are all cooked through. The pepper, onion and tomato should be just soft but not mushy.
7. Serve, garnished with the coriander leaves.

**CHEF’S WARNING**
There are a lot of ingredients in this dish so stir gently to avoid breaking them up.

With its tasty mix of onions, tomatoes and peppers **Chicken Jalfrezi** has become one of the most popular restaurant curries.

How to cook… Prawn Dhansak

On July 7, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Prawns work well with this sweet and sour dish. Dhansak originates from Persia (Iran) although the chefs of the day would have used meat for this dish. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes. Large prawns soak up those flavours nicely.

What you need…
• 120g red split lentils, washed and well rinsed
• 3 Tablespoons ghee
• 600ml Base Curry Sauce
• 1 Tablespoon tomato ketchup
• 600g prawns, shelled and deveined
• 400g mixed (frozen or tinned) vegetables, cut into small pieces
• 1 green chilli, chopped
• 1 Tablespoon sugar
• 1 Tablespoon lime or lemon juice (or vinegar)
• salt, to taste

Spice Mix
• 1 teaspoon turmeric powder
• 1 Tablespoon mild curry powder
• 1 Tablespoon garam masala

How to make it…
1. Boil the lentils with water until cooked (about 25–30 minutes).
2. Heat the ghee in a pan to a medium heat. Add the Base Curry Sauce and cook for 2 minutes.
3. Add the Spice Mix and tomato ketchup, and cook for 3 minutes.
4. Add the cooked lentils, prawns and the rest of the ingredients, mix well and simmer, allowing the flavours to combine until all the prawns are cooked. Add water during the simmer, if needed.

**CHEF’S TIP**
Frozen or tinned are quick and easy but you can use use fresh vegetables if you par-boil them first before adding them to the Base Curry Sauce.

**Prawns** make an excellent main ingredients in Dhansak, beautifully soaking up the sweet and sour tastes.

How to cook… Fish Vindaye

On June 21, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a snack

Fish Vindaye is a popular spicy fish pickle from Mauritius. Fresh tuna is shallow fried, then cut up and added to mixture of garlic, onion, chillies and Vindaye spices, then left to cool and pickle. This is delicious served as a snack with chunks of French baguette.

What you need…
• 8 Tablespoons oil
• 250g fresh tuna
• 0.5 teaspoon cracked pepper
• 2 cloves garlic, finely chopped
• 6–10 chillies, de-stemmed and sliced longways
• 0.5 onion, thickly sliced
• 0.5 Tablespoon vinegar
• salt, to taste

Spice Mix
• 0.5 teaspoon mustard powder
• 0.5 teaspoon turmeric powder
• 0.5 chilli powder
• 0.5 cumin powder
*or 2 teaspoons Vindaye mix powder

How to make it…
1. Sprinkle the pepper over the tuna.
2. Heat 5 Tablespoons oil to a medium heat and shallow fry the tuna pieces whole until they are sealed and brown all over (about 5 minutes). Set the tuna aside.
3. Remove the pan from the heat and once it is safe to do so wipe the pan to get rid of the fish residue.
4. Heat the rest of the oil to a low heat then remove the pan from the heat and add the Spice Mix. Stir for 15 seconds (any longer and it’ll get bitter) then add the garlic, chillies and onion, return to a medium heat and cook for 3 minutes.
5. Remove the pan from the heat and allow the mixture to cool.
6. While the mixture is cooling, cut the tuna into 2cm-square chunks
7. Add the mixture, tuna, vinegar and salt, mix together and add to a jar or bowl.
8. Put into the fridge and leave overnight, or up to two weeks, before eating.

**CHEF’S TIP**
Don’t be tempted to hold back on the chillies. This is supposed to be spicy

**Fish Vindaye**, delicious tuna pickle from Mauritius.

How to cook… Sag Mushroom

On June 17, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Mushroom and spinach made simple. Just the mushrooms and spinach to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• 200g spinach, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce, coriander and spinach, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

**CHEF’S TIP**
If you don’t like wilted spinach you can purée it before adding it instead.

**Sag Mushroom**, add chillies for a kick.

How to cook… Mushroom Bhajee

On June 16, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

A simple dish for mushroom lovers. Just add the mushrooms to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

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

**Mushroom Bhajee**, spicy mushroom curry.

How to cook… Lamb Madras

On June 14, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Lamb Madras is one of the most-ordered dishes in Indian restaurants. Meaty chunks of lamb are cooked gently in the Base Curry Sauce that’s given an extra kick with the black peppercorns and chilli powder.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 800g lamb, cut into bite-sized pieces
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• salt to taste
• 0.5 onion sliced
• 1 tomato, cut into segments

Spice Mix 1
• 1 teaspoon cumin seeds
• 0.5 black peppercorns
• 0.5 fenugreek seeds

Spice Mix 2
• 1 Tablespoon curry powder
• 2 teaspoons chilli powder
• 1 teaspoon turmeric powder
• 1 Tablespoon garam masala

How to make it…
1. Heat the ghee to a high heat. Add the Spice Mix 1 and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test it is hot enough by adding one cumin seed.
2. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.)
3. Add the lamb and stir fry until sealed (about 2–3 minutes).
4. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking.
5. Add the Spice Mix 2 and tomato ketchup, mix well and cook for 20 minutes.
6. Add the salt, onion and tomato and continue cooking until the lamb is tender (about 5 minutes).

**CHEF’S TIP**
The onion and tomato segments should be cooked just enough that they are soft but still intact.

**Lamb Madras**, the classic for spice lovers.

The Royal Curry Club

Tag: Cooking

How to cook… Roasted Peppers Stuffed with Chilli and Garlic Mushrooms

How to cook… Pakistani Fish Curry

How to cook… Lagan Ka Murgh

How to cook… Chilli Cabbage and Potato Fry

How to cook… Chicken Jalfrezi

How to cook… Prawn Dhansak

How to cook… Fish Vindaye

How to cook… Sag Mushroom

How to cook… Mushroom Bhajee

How to cook… Lamb Madras

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