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.

If you like this you should try our…
Sag Paneer • Sag Mushrooms • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Why do fans of this dish sit together? … Because they don’t need mushroom.

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.

If you like this you should try our…
Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
Where do lambs get together? …The meet market.

How to cook… Chicken Phall

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

Serves 4 as a side dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Expect rolling eyes from the waiter when you order it and watering eyes from yourself when you are eating it. Base Curry Sauce.

What you need…
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garam masala
• salt to taste

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

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
2. 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.
3. 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.)
4. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and continue cooking until the chicken is fully cooked.

**CHEF’S WARNING**
Be very sure you can handle a lot of spice before eating curries this hot.

**Chicken Phall**, with chilli powder, chopped chilli paste, peppercorns and dried red chillies. Might just be hot then.

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
If you order a curry and it’s not hot enough it could leave you in a Phall mood.

How to cook… Chicken Liver Fry

On June 10, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a main dish

Chicken Liver Fry is a popular dish in India, especially in Goa (where it is known as Kaleji Fry), but this recipe, using only a couple of spices and a good dose of chopped chillies, is from Mauritius in the Indian Ocean

What you need…
• 3 Tablespoons oil
• 500g chicken liver, washed and cut into large chunks (it will shrink when cooking)
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon tomato purée
• 3 large chillies, chopped
• 1 onion, roughly chopped (finely chop a small amount to be used for garnish)
• few coriander leaves, for garnish

How you make it…
1. Heat the oil to a medium heat in a pan. Add the liver and cook until all the pieces have turne a grey colour (about 3 minutes).
2. Add the pepper, salt, soy sauce, garlic, ginger and cumin, mix well and cover. Cook for 25 minutes, stirring occasionally.
3. Add the tomato purée, chillies and onion and cook for 5 minutes, uncovered. Taste a small piece of the liver. If it still has an “iron” taste to it, continue cooking.
4. Once cooked, garnish with the chopped onion and coriander leaves and serve.

**CHEF’S TIP**
Liver can be dry for some tastes so plan the other dishes accordingly.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
If you want a takeaway always check that they deliver.

How to cook… Chicken Korma

On June 9, 2020March 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…
Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
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… Lamb Bhoona

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

Serves 4 as a main dish

The use of the whole spices produces an earthy and aromatic dish and work excellently with lamb. Lamb Bhoona is a dryish dish, with the chunks of meat coated in the thick sauce. This is achieved by using less Base Curry Sauce than with other dishes and by cooking the sauce in batches slowly to reduce and thicken it.

What you need…
• 2 Tablespoons ghee
• 800g lamb, cut into bite-sized pieces
• 400ml Base Curry Sauce
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 2 Tablespoons yoghurt
• salt to taste

Spice Mix 1
• 1 teaspoon cumin seeds
• 2 cardamon seeds, cracked open but not crushed
• 2 cloves
• 5 curry leaves

Spice Mix 2
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Heat the ghee to a high heat. Add the Spice Mix 1 and fry for 15 seconds. They whole spices should sizzle immediately. You can test the ghee is hot enough by adding one cumin seed.
2. Now add the lamb and stir fry until all the chunks are sealed. This should take 2–3 minutes.
3. Now add a quarter of the Base Curry Sauce and stir fry for 10 minutes. Add another quarter of the sauce and repeat. When you add the last quarter of the sauce also add the Spice Mix 2 and coriander stems. The sauce should be thick by the end of the 40-minutes process.
4. Add the yoghurt and salt, mix well and stir fry until the lamb is tender (about 5 minutes).
5. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you don’t like whole spices in your finished curry you can put them in a little spice bag before dropping them in the ghee. You then remove the bag just before serving. If using the spice bag, cook the spices in the ghee for an extra 5–10 seconds at stage 1 to ensure the flavours are released through the bag into the ghee.

**Lamb Bhoona**, chunky meat in a thick, dry sauce.

If you like this you should try our…
Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
What’s your favourite curry?

How to cook… Medium Lamb Curry

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

Serves 4 as a main dish

Lamb Curry is a classic curry house favourite and this medium-strength recipe is easy to make, with some garlic and spices added to the Base Curry Sauce and simmered until the lamb is tender.

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

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

How to make it…
1. 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.
2. 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.
3. 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.)
4. Add the lamb and stir fry until sealed (about 2–3 minutes).
5. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking.
6. Add the Spice Mix and tomato ketchup, mix well and cook for 20 minutes.
7. Add the salt and coriander stems and continue cooking until the lamb is tender (about 5 minutes). Add water, as needed, to maintain the consistency.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
Keeping turning the lamb chunks during the cooking process to make sure they all absorb the flavours of the sauce fully.

Classic **Lamb Curry**. Dark, rich sauce with meaty chunks of lamb.

If you like this you should try our…
Lamb Madras • Chilli Paneer • Sag Paneer • Muttar Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza • Mushroom Bhajee
What do you call a quiet lamb? … One that is asheeeeep.

How to cook… Lamb Vindaloo

On June 5, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Lamb Vindaloo is for curry lovers who are after some serious heat. The restaurant-style Lamb Vindaloo has heat from the peppercorns and chilli, sourness from the vinegar and includes it’s trademark chunks of potato in a thick, dark sauce.

What you need…
• 1 large potato, cut into 5cm chunks (you should have 6-8 of them)
• 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
• 1.5 Tablespoon vinegar

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

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

How to make it…
1. Boil the potato chunks until cooked. Set the potatoes aside once cooked.
2. 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.
3. 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.)
4. Add the lamb and stir fry until sealed (about 2–3 minutes).
5. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking.
6. Add the Spice Mix 2 and tomato ketchup, mix well and cook for 20 minutes.
7. Add the salt, onion and vinegar and continue cooking until the lamb is tender (about 5 minutes). Add water, as needed, to maintain the consistency.
8. Finally, add the cooked potato pieces, make sure they are coated in the sauce but be careful not to break the pieces up, and serve.

**CHEF’S TIP**
Add water to this dish as it cooks to maintain the consistency but don’t overdo it because you want a thick, dark sauce when it is served.

**Lamb Vindaloo**, extra hot in a dark, rich sauce.

If you like this you should try our…
Lamb Madras • Chicken Phall • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo •Chicken Bhoona
Check out 5 Best Goa Curries
Where do chillies live? … Scoville.

How to cook… Chicken Wings Curry

On June 2, 2020August 16, 2020 By In RecipesLeave a comment

Serves 6-8 as a main dish

This Chicken Wings Curry is great for a large family or gathering of friends. Lots of chicken, lots of butter and lots of chilli; fill up the pot and let everyone tuck into this rustic Punjabi home-style curry.

What you need…
• 125g butter
• 20 green chillies, chopped
• 6 medium-sized onions, roughly chopped
• 8–10cm piece of ginger, roughly chopped
• 2 whole garlic bulbs with cloves, roughly chopped
• 800g chopped tomatoes
• 1.5 teaspoon salt
• 0.5 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 teaspoon garam masala
• large bunch coriander, chopped

How you make it…
1. Heat butter in a pan to a medium heat. Add chillies, onions, ginger and garlic, and cook until onions are golden brown.
2. Turn down the heat and add tomatoes, salt, turmeric, cumin seeds. Cook until the butter starts to rise to the edge of the sauce.
3. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
4. Add the water, the garam masala and coriander and cook on high heat for 5 minutes. Turn down the heat to low and simmer for another 15 minutes. The butter will rise to the surface.
• Recipe courtesy Desi Indian, Greenwich Market

CHEF’S TIP This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
What food does Icarus avoid?… hot wings.

How to cook… Sweet Coconut Buns

On May 31, 2020March 11, 2026 By In Recipes

Makes 5–6 buns

With just a handful of ingredients and a oven and you’ll soon have a batch of these Sweet Coconut Buns (Macatia Coco), a favourite in Mauritius and delicious when warm and with a bit of butter.

What you need…
For the buns
• 250g plain flour
• 1 Tablespoon butter
• 2 Tablespoons sugar
• 1 teaspoon instant yeast
• 120ml warm water

For filling
• 75g dessicated coconut
• 2 Tablespoons sugar
• 1 Tablespoon butter, melted
• 1 teaspoon vanilla essence

Plus
• milk for glaze

How you make it…
1. Mix all the ingredients for the buns, adding the water at the end, bit by bit. Knead the mixture for a couple of minutes. Leave the dough for 1 hour, which will allow it to rise.
2. Heat the oven to 180 C.
3. Roll the dough for a couple of minutes and divide it into 5 or 6 equal amounts.
4. Mix all the ingredients for the filling.
5. Take one of the lumps of dough and push down using your thumbs to create a cup. Fill the cup with some filling and close the cup back into a ball. Roll gently and keep working the dough until it is completely sealed again. It should now be in the shape of a small bun. Place it on a lightly greased baking tray and repeat the process until you have used all the dough and filling mixture.
6. Using a brush coat all the buns with milk.
7. Place the baking tray into the preheated oven and bake for 30 minutes.
8. Remove from oven and let the buns stand for a few minutes. Sprinkle a bit of dessicated coconut on the top and serve warm.

**CHEF’S TIP** You can add a touch of tropical to these buns by swapping the vanilla essence for pineapple essence.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi)
Medium Chicken Curry
Chicken Madras
Chicken Vindaloo
Chicken Bhoona

The Royal Curry Club

Tag: curry accompanying dishes

How to cook… Mushroom Bhajee

How to cook… Lamb Madras

How to cook… Chicken Phall

How to cook… Chicken Liver Fry

How to cook… Chicken Korma

How to cook… Lamb Bhoona

How to cook… Medium Lamb Curry

How to cook… Lamb Vindaloo

How to cook… Chicken Wings Curry

How to cook… Sweet Coconut Buns

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