How to cook… Mushroom Pilau

On February 14, 2021March 11, 2026 By In RecipesLeave a comment

Makes enough for 4

Mushroom Pilau Rice is a great accompaniment for people looking for rice that does more than just soaks up their curry. It’s easy to make and the pinch of turmeric adds a nice touch of colour

What you need…
• Large knob of butter
• 150g mushrooms, thinly sliced
• 2 Tablespoons oil
• 300g basmati rice
• 1 medium-sized onion, sliced
• Pinch of turmeric

Whole Spice Mix
• 3 cm long piece of cinnamon stick
• 1 tsp cumin seeds
• 3 cardamom seeds, cracked but still kept intact
• 2 bay leaves

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How to make it…
1. Wash the rice to remove the starch, then leave to soak in water for 30 minutes. Drain in a colander.
2. Heat the butter in a pan and gently fry the mushrooms until they are soft and darken in colour (about 4–5 minutes). Set aside.
3. Heat the oil in a pan and fry the onion until it starts to brown (about 3-5 minutes). Remove and set aside a few of the darker pieces to use as garnish.
4. Add in the Whole Spice Mix until the spices release their aromas (about 30 seconds). Make sure they do not burn.
5. Add 300ml water to the pan, add the pinch of turmeric, cover the pan and bring to the boil. * Be extremely careful when adding the water to the pan with the hot oil.
6. Add the rice and stir. Simmer until the rice is half-cooked and the water has almost evaporated (about 4-5 minutes).
7. Gently fluff up the rice with a fork, cover with lid and allow it to steam in the pan on the lowest heat possible until fully cooked (a few minutes). Be careful not to let it burn.
8. Mix in the mushrooms and serve.

**CHEF’S TIP**
If you are using large mushrooms you may need to cut the slices in half as the pieces should not be too large.

**Mushroom Pilau** is is a tasty and colourful accompaniment.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Don’t worry. Just wrap up your troubles.

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How to cook… Pilau Rice

On February 14, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4

Pilau Rice is go-to order for most people as an accompaniment for their curry. It’s easy to make restaurant-style rice by adding some onions and spices to the rice. It’s nice topped off with some browned, fried onions.

What you need…
• 2 Tablespoons oil
• 300g basmati rice
• 1 medium-sized onion, sliced

Whole Spice Mix
• 3 cm long piece of cinnamon stick
• 1 tsp cumin seeds
• 3 cardamom seeds, cracked but still kept intact
• 2 bay leaves

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How you make it…
1. Wash the rice to remove the starch, then leave to soak in water for 30 minutes. Drain in a colander.
2. Heat the oil in a pan and fry the onion until it starts to brown (about 3-5 minutes). Remove and set aside a few of the darker pieces to use as garnish.
3. Add in the Whole Spice Mix until the spices release their aromas (about 30 seconds). Make sure they do not burn.
4. Add 300ml water to the pan, cover the pan and bring to the boil. * Be extremely careful when adding the water to the pan with the hot oil.
5. Add the rice and stir. Simmer until the rice is half-cooked and the water has almost evaporated (about 4-5 minutes).
6. Gently fluff up the rice with a fork, cover with lid and allow it to steam in the pan on the lowest heat possible until fully cooked (a few minutes). Be careful not to let it burn.
7. Garnish with the fried onion and serve.

**CHEF’S TIP**
You can remove the whole spices if you want but it’s leaving them in adds to the appearance of the rice.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Don’t hurry this dish. It’s not a rice to the finish.

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How to make… Cabbage Curry

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

Serves 4 as a side dish

Although not the first ingredient that springs to mind when making, cabbage works well with spices. This dryish Cabbage Curry, slow-cooked with potatoes, is a recipe from Mauritius. It makes an excellent side dish.

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What you need…
• 1 Tablespoon oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoon curry powder
• 1 teaspoon chilli flakes
• 0.5 teaspoon coriander powder
• 0.5 cabbage, shredded
• 1 large potato, peeled and chopped into chunks of about 3–4cm in size
• 100ml water
• Salt to taste
• 1 Tablespoon tomato paste
• A few coriander leaves, torn, to garnish

How you make it…
1. Heat the oil to a medium-hot heat and fry the garlic and ginger pastes for 1 minute.
2. Add the curry powder, chilli flakes and coriander powder and fry for 3 minutes. Add a tiny splash of water if need to avoid it sticking.
3. Add the cabbage and fry for a few moments then add the water and potato. Cook, covered, for 35 minutes.
4. Add the salt and tomato paste, mix well, and cook covered until the water has all evaporated and the potato is soft (about 5-10 minutes).
5. Garnish with the coriander leaves and serve.

**CHEF’S TIP**
This **Cabbage Curry** is best served with rotis.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
You can try many curries but none of them will be a patch on this.

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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.

If you like this you should try our…
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What do you sing after getting served this dish. “Grandma, I love you!”

How to cook… Malai Tikka

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

Serves 4 as a starter

Because the red-coloured Chicken Tikka is famous the world over its lesser-known cousin Malai Tikka often gets overlooked. But this paler tikka, marinated in cottage cheese, cream and handful of spices, is perfect for milder tastes while still providing that trademark tandoori taste. It makes a great starter to get the evening underway when you have ordered a hot, spicy main curry.

What you need…
• 400g chicken, cut into bite-sized pieces
• 3 Tablespoons lemon juice

Marinade
• 100g cream cheese
• 200g cream
• 1 teaspoon garlic powder
• 1 teaspoon ginger paste
• 1 green chilli, finely chopped
• 1 Tablespoon coriander, chopped
• 0.25 cardamom powder
• 0.25 clove powder

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How you make it…
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the marinade. Leave for at least 15 minutes but preferably 12 hours.
3. Preheat your oven to 170 ºC. Place the pieces on a baking tray, ensuring all the pieces are kept well apart and cook for 15 minutes, turning once. Check one of the largest pieces to ensure it’s cooked. If not return to the oven.
4. Serve with pickles, chutneys and salads.

**CHEF’S TIP**
To achieve the blackened edges you get in the tandoor turn up the grill to a high heat while the chicken is in the over and cook in the grill for the last 2 minutes.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
This is one of my favourite starters. Would malai to you?

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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.

If you like this you should try our…
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You love these so much you’ll eat a tun of them.

How to cook… Chicken Korma

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

Serves 4 as a main dish

Having shaken off the reputation of being the “beginner’s curry”, the mild Korma is gaining in popularity again. And it’s no surprise that chicken is the preferred choice for this delicious dish. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and mixes onions, yoghurt and cream to create a creamy smoothness.

What you need…
• 1.5 onions
• 3 Tablespoons ghee
• 4 Tablespoons milk
• pinch turmeric
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garlic paste
• 1 Tablespoon garam masala
• 100g yoghurt
• 150ml double cream
• 0.5 teaspoon salt
• 1 Tablespoon almond flakes
• few coriander leaves, for garnish

How to make it…
1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender.
2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and turmeric and once warm add the chicken to colour it. This should take 1-2 minutes.
3. Turn the heat to medium-high and add the rest of the ghee. When hot add the onions and cook on a medium heat for 5 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the garam masala, yoghurt, cream and salt, and cook until the chicken is cooked. You can add a little water to get the consistency you prefer.
6. While it is cooking turn the grill to a high heat and roast the almonds. This takes less than a minute so be careful not to burn them.
7. Serve, garnished with the roasted almonds and coriander leaves.

**CHEF’S TIP**
Because this dish is so mild it is nice with the sharp, tanginess of some lime pickle or mixed pickle.

**Chicken Korma** is the favourite for curry fans who don’t like it hot.

If you like this you should try our…
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I went for a curry the other night but it went badly wrong when my nan was taken ill and slipped into a Korma.

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.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
What will you find in the middle of a coconut? The letter ‘o’.

How to make… Spiced Indian Mixed Salad

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

Serves 4 as a side dish

Freshness is central to Indian food and what could be fresher than this popular salad. This Spiced Indian Mixed Salad is a popular vegetarian Indian dish that combines a host of tasty ingredients and then topped off by whole spices cooked in ghee. This colourful salad is an excellent accompaniment to all of your favourite curries.

What you need…
• 12 large, crispy lettuce leaves, ripped into smallish pieces
• 2 green chillies, chopped
• 1 onion, chopped
• 1 carrot, stripped into slivers
• 12 baby red tomatoes, halved
• 0.5 red pepper, chopped
• 0.5 yellow pepper, chopped
• 1 Tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 5 curry leaves
• Juice of half a lemon
• Small handful of coriander, torn, for garnish

How you make it…
1. Mix all the first seven ingredients together in a serving bowl.
2. Heat the ghee in a pan to a medium-hot heat and add the mustard seeds, fenugreek seeds and curry leaves for 15 seconds. The seeds should should sizzle immediately. You can test the ghee is hot enough by adding one seed. Allow to cool for 1 minute and pour over the salad.
3. Squeeze the lemon over the salad and garnish with the coriander.

**CHEF’S TIP**
Experiment with other whole spices for different flavours.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
If you are not a fan of salads lettuce introduce you to this tasty one.

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How to cook… Prawn Chilli Dry Fry

On January 29, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

Combining flavours from both India and China this is a very hot, dry dish Indo-Chinese dish. Also known as Hakka Chinese cuisine this should be always be served fresh. Prawn Chilli Dry Fry is a popular Chinese dish but also a favourite in Indian Restaurants that serve Indo-Chinese food.

What you need…
• 1.5 Tablespoons soy sauce
• 400g prawns, peeled and deveined
• 3 Tablespoons oil
• 1 small onion, roughly chopped
• 1 green pepper
• 1–5 green chillies (to your taste), chopped
• 1.5 teaspoon ground black pepper
• 1 teaspoon red chilli flakes
• 2 tomatoes, roughly chopped
• 4 spring onions chopped, for garnish
• A few coriander leaves, chopped, for garnish

How you make it…
1. Heat oil to a medium-hot heat and add the green peppers to the pan. Stir-fry until they start to soften (about 3–4 minutes).
2. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.
3. Add the soya sauce and mix in well.
4. Add in the tomatoes and prawns and stir-fry until the prawns are cooked.
5. Garnish with spring onion and coriander and serve fresh.

**CHEF’S TIP**
Avoid adding salt as the soy sauce already contains a lot of salt.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Prawns often get injured. They are always pulling a mussel.

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The Royal Curry Club

Tag: curry accompanying dishes

How to cook… Mushroom Pilau

How to cook… Pilau Rice

How to make… Cabbage Curry

How to cook… Grandma’s Beef Curry

How to cook… Malai Tikka

How to cook… Piment Farci au Thon

How to cook… Chicken Korma

How to cook… Keema with Coconut

How to make… Spiced Indian Mixed Salad

How to cook… Prawn Chilli Dry Fry

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