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… Chicken Jalfrezi Stir-Fry

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

Serves 4 as a main dish

Jalfrezi means spicy stir-fry and originates from West Bengal (now in Bangladesh) dating back to the days of the Raj. The chefs of the day brought together meat and vegetables leftovers from the huge Raj banquets in a stir-fry added just a little spice and allowed the dish to cook in it’s own juices. Today the bright colours and varied tastes of the peppers, onions, tomatoes and coriander leaves has made this one of the most poplar dishes in Britain but inevitably it has morphed into something different and includes a healthy dose of Base Curry Sauce. This is the stir-fry version, quick, tasty and fresh. The British-Indian Restaurant version of Chicken Jalfrezi has sauce added.

What you need…
• 4 Tablespoon ghee
• 800g chicken breast or thigh, cut into bite-sized pieces
• 1 teaspoon cumin seeds
• 0.5 green pepper, seeded and cut into thin slices
• 0.5 red pepper, seeded and cut into thin slices
• 1 onion, roughly chopped
• 4 chillies, chopped
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• Salt to taste
• 0.5 teaspoon garam masala
• 2 tomatoes, cut into segments
• Cracked black pepper to garnish

Spice Mix
• 1 Tablespoon curry powder
• 0.5 teaspoon coriander powder
• 0.5 chilli powder
• 0.5 teaspoon turmeric powder

How you make it…
1. Heat 3 Tablespoons of ghee to a medium-hot heat and add the cumin seeds for 30 seconds.
2. Add the chicken pieces and fry until they are all sealed (about 3–4 minutes). Take out the chicken pieces and set aside.
3. Add the rest of the ghee and once hot add the red and green peppers and fry until they start to soften (about 3 minutes).
4. Add the Spice Mix, mix well and cook for 3 minutes.
5. Add the onion, chillies, coriander stems and salt, and cook for 2 minutes. Avoid the temptation to add water.
6. Add the chicken and cook for 2 minutes.
7. Add the garam masala and tomatoes, and cook gently until all the chicken pieces are cooked through (about 6–8 minutes). The tomato should be soft but not mushed.
8. Garnish with coriander leaves and a bit of cracked pepper serve immediately.

**CHEF’S TIP**
Serve this as soon as it is cooked to keep the delicious freshness of the ingredients.

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How to cook… Chicken Pasanda

On August 29, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Pasanda is another dish from the famed Mughal-era, when dishes were rich and luxurious. Traditionally the dish is cooked with goat or lamb meat that is flattened, marinated then cooked in aromatic spices. This recipe uses chicken. Using a whole chicken breast makes a nice change from the bite-sized chunks found in most curry dishes and no-one can dispute that the yoghurt, nuts and pepper combination create a dish worthy of the famous royal courts from the 17th century.

What you need…
• 4 chicken breasts
• 2 Tablespoons lemon juice
• 3 Tablespoons ghee
• 2 cardamons, cracked
• 2 cloves
• 1 cinnamon stick 5cm long
• 1 onion, pureed
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cream
• 3 Tablespoons roasted sliced almonds (crush up 2 Tablespoons to be added to the curry and keep 1 Tablespoon for garnish)
• Salt to taste
• Few coriander leaves for garnish

Marinade
• 150g yoghurt
• 1 teaspoon garam masala
• 1.5 teaspoon black pepper
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt

How to make it…
1. Use a meat tenderiser or roller to flatten the chicken breasts so they are as even in thickness as possible (but don’t beat it to a pulp!).
2. Rub the lemon juice on the chicken breasts and leave for 15 minutes. This will remove the grease so the chicken absorbs the marinade fully.
3. Mix all the marinade ingredients well and cover the chicken breasts. Leave for at least 1 hour and up to 24 hours.
4. Remove the chicken breasts and shake off the excess marinade.
5. Heat the ghee to a medium heat and fry the chicken breasts for 5 minutes on each side. Set aside. Add the cardamons, cloves and cinnamon stick to the pan and fry for 30 seconds.
6. Add the rest of the ghee to the pan, then add the onion and cook for 5 minutes.
7. Add the garlic paste and ginger paste and cook for 2 minutes.
8. Add the rest of the marinade, the crushed almonds and salt, and when everything has mixed fully add the chicken, cover the pan and cook gently until the chicken breasts are cooked through fully.
9. Garnish with almonds and coriander, then add the cream on top in a swirl just before serving.

**CHEF’S TIP**
The best way to roast the almonds is under the grill but keep and eye on them as they roast very quickly.

**Chicken Pasanda**, rich with plenty of nuts.

How to cook… Achari Chicken

On August 28, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Achari Chicken is for lovers of pickling spices. Take a good serving of the Base Curry Sauce, add some chicken, a bit of garlic and a sprinkle of spice for a great medium-strength curry. Just with salty, tangy pickles.

What you need…
• 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)
• 2.5 Tablespoons mixed or lime pickle, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• salt to taste

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

How you 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 Spice Mix paste 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 2 Tablespoons chopped pickle and mix well
7. Add the chicken, mix well and cook for five minutes.
8. Add the garam masala, salt (check carefully as the pickle is usually salty enough) and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves and the other half Tablespoon of pickle.

**CHEF’S TIP**
You can also try this with Shaktora a citrus that is native of Sylhet in Bangladesh.

**Achari Chicken**, strictly for fans of pickling spices.

How to cook… Prawn Balchão

On August 27, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

For such a small state Goa has a rich and varied cuisine. Drawing on influences from Portuguese (who ruled Goa for 450 years until 1961) and Indian cooking and naturally using the the abundant fish and shellfish, Goa has produced some superb dishes. Prawn Balchão is one of them. The fiery prawn dish, considered a pickle by many, includes dried chillies, peppercorns and tamarind to create a hot but tart flavour.

What you need…
• 600g prawns, shelled and deveined
• 1 teaspoon turmeric
• 0.5 teaspoon salt
• knob of butter
• 1 Tablespoon garlic paste
• 1 teaspoon ginger paste
• 2 Tablespoons vinegar
• 2 Tablespoons tamarind paste
• 2 Tablespoons oil
• 1.5 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 Tablespoon tomato ketchup
• Salt to taste
• 15 curry leaves

Spice Mix
• 2 peppercorns
• 12 dried, red chillies
• 2 cloves
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds

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How you make it…
1. Mix the turmeric and salt with prawns and set aside for 30 minutes.
2. Dry roast the Spice Mix in a pan until they release their aromas (about 3 minutes).
3. Add together the roasted Spice Mix, garlic paste, ginger paste, vinegar and tamarind and blend to a paste.
4. Heat the oil in a pan to a medium heat and fry the prawns until they turn pink (about 3 minutes). Set aside.
5. Heat the oil to a medium heat and fry the onions until soft (about 5 minutes)
6. Add the tomatoes and fry for 5 minutes, mashing the mixture as it cooks. Add a little water as necessary to start creating a thickish sauce.
7. Add the tomato ketchup, Spice Mix paste and curry leaves, mix well and cook for 3 minutes.
8. Add the prawns and stir fry until they are all cooked through (about 3–5 minutes).

**CHEF’S TIP**
You can use any vinegar in this dish but for an authentic taste use coconut vinegar which gives added sharpness.

How to cook… Mauritian Vegetable Biryani

On August 26, 2020August 26, 2020 By In RecipesLeave a comment

Serves 4-6 as a main dish

Biryani is a popular dish all over the sub-continent and among the Indian disapora. Rice and the other ingredients are mixed together with whole and ground spices and slow cooked to create a fragrant, rich dish. Biryani is a celebration dish and this vegetable version from Mauritius and party pre-cooks ingredients before layering them and leaving covered so all the flavours infuse. You can cook the rice while the vegetables are cooking but keep an eye on it as you don’t want to overcook it.

What you need…
• 7 Tablespoons oil
• 3 carrots, peeled and cut into thin strips of 5cm-long pieces
• Salt to taste
• 100g runner beans, topped and tailed, split and cut into thin 5cm-long pieces
• 2 big potatoes, peeled and cut into 4cm-sized chunks and mixed with a drop of yellow food colouring and a pinch of salt
• 2 onions, thinly sliced
• 2 teaspoons fresh mint, finely chopped
• 2 Tablespoons coriander leaves, finely chopped (keep a couple for garnish)
• 2 Tablespoons yoghurt
• 100g peas (frozen are good)
• 3 chillies, chopped
• Salt to taste
• 2 Tablespoons ghee
• pinch of yellow food colouring
• 300ml water
• 300g rice
• 3 cardamons, cracked open
• 3 cloves
• 1 cinnamon, 5cm long

Biryani Mix
• 1 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.5 garam masala
• 0.5 pepper
• 0.5 paprika

How you make it…
1.Heat 3 Tablespoons oil to a medium heat and fry the carrots with a pinch of salt for 5 minutes. Remove the carrots and set aside.
2. Add the runner beans to the same oil and fry with a pinch of salt for 3 minutes. Remove the runner beans and set aside.
3. Add another 1 Tablespoon oil to the pan and once heated add the soya beans and fry with a pinch of salt and fry until they brown (about 5–7 minutes). Remove the soya beans and set aside.
4. Add 3 Tablespoons oil and once heated add the potatoes and fry until the edges are crisp and they are nearly cooked through (about 10 minutes). Don’t crowd them in the pan. You may need to cook them in two batches depending on the size of your pan. Remove the potatoes and set aside.
5. Add the onions and fry until they brown (5–7 minutes).
6. Meanwhile mix the carrots, runner beans and soya bean in a bowl and add the mint, coriander, yoghurt, garlic and ginger pastes and mix well. When the onions are ready add them and mix everything together.
7. Add 1 Tablespoon ghee to the pan to a medium heat then add the Biryani Mix with a splash of water and cook for 2 minutes.
8. Add the vegetables, the peas and the chillies, mix well and remove from the heat.
9. In another large pot (it will need to be large enough for all the ingredients and leave plenty of space on top) layer the uncooked rice evenly along the bottom. Add a layer of vegetables, then a layer of potatoes, then a layer of partly cooked rice, adding a pinch of salt every so often to taste. Repeat until all the ingredients are used up.
10. Add the water, spread the rest of the ghee and the food colouring on the top, cover with a tight lid (you can seal with some tin foil and put something fairly heavy on top to keep it down) and cook on a low-medium heat for 30 minutes. Don’t remove the lid during this time.
11. Remove the lid, garnish with coriander leaves, enjoy the aromas and serve.

To make the rice…
1. Wash the rice well to remove the starch. This may take 7 or 8 rinses. Soak the water for 30 minutes.
2. Remove a third of the rice and put to one side (this will be added to the bottom of the biryani).
3. Cover the rest of the rice with water by about 2cm, add the cardamom, cloves and cinnamon and bring to a boil. As soon as it comes to a boil turn off the heat and drain the rice. You do not want the rice fully cooked.

**CHEF’S TIP**
A Biryani is a meal in itself but if it’s too dry for you then eat it with a small vegetable curry.

Make your next celebration dish a **Mauritian Vegetable Biryani**.

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.**

How to cook… Curried Sausages

On August 24, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world is great. Very simply it combined fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.

What you need…
• 8 pork sausages (preferably spicy)
• 2 carrots, sliced
• 2 potatoes, cut into 4cm chunks
• 1 onion, sliced
• 1 teaspoon garlic paste
• 400ml water
• 1 Tablespoon curry powder
• 2 Tablespoon cornflour
• 80g peas (frozen are good)
• Black pepper

How to make it…
1. Add half the oil and fry the sausages until they are browned evenly all over. Cut into chunks.
2. While they are frying boil the potatoes and carrots in water until they are cooked (but not too mushy). Drain and set aside.
3. In a pan add the rest of the oil to a medium heat and cook the onions until they start to soften (about 3 minutes).
4. Add the garlic and fry for 1 minute.
5. Add the water and once heated up add the curry powder and stir for 1 minute.
6. Add the cornflour and stir until the sauce thickens (about 2 minutes).

7. Add the potatoes, carrots, sausages and peas and cook until all the ingredients are cooked through. Add a little water if needed to get the consistency you prefer.
8. Add some cracked black pepper on the top and serve.

**CHEF’S TIP**
If you prefer this dish sweeter you can add a teaspoon of sugar or fruit chutney at stage 7.

**Curry Sausages**, Australia’s favourite curry dish.

The Royal Curry Club

Tag: curry hotness levels

How to cook… Karahi Paneer

How to cook… Manchurian Paneer

How to cook… Kathi Roll

How to cook… Chicken Jalfrezi Stir-Fry

How to cook… Chicken Pasanda

How to cook… Achari Chicken

How to cook… Prawn Balchão

How to cook… Mauritian Vegetable Biryani

How to cook… Tali Machli (Spicy Fried Fish)

How to cook… Curried Sausages

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