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.

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
Why couldn’t the teddy bear eay this dish? … Because it’s already stuffed.

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.

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
Two fish are in a tank going round and round. “Hey,” says one fish. “Can’t you drive this straight?”

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.

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
Why is this dish healthy? … Because it’s a fitness nut.

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.

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
How do you know when a cabbage is wanted by the police? … Because it has a price on its head.

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.

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
Why do musicians refuse to play a fishy instrument? … Because it will be out of tuna.

How to cook… Chicken Dhansak

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

Serves 4 as a main dish

A thick, sweet and sour dish, Dhansak originates from Persia (Iran). The dish was introduced to India by a group of Parsees (from Persia) spread south to Gujarat to escape persecution in 1500BC. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes.

What you need…
• 120g red split lentils, washed and well rinsed
• 3 Tablespoons ghee
• 1 teaspoon turmeric powder
• 600ml Base Curry Sauce
• 400g chicken, cut into bite-sized pieces
• 400g mixed (frozen or tinned) vegetables, cut into small pieces
• 1 green chilli, chopped
• 1 Tablespoon tomato ketchup
• 1 Tablespoon mild curry powder
• 1 Tablespoon garam masala
• 1 Tablespoon sugar
• 1 Tablespoon lime or lemon juice
• salt, to taste

How to make it…
1. Boil the lentils with water until cooked (about 25–30 minutes).
2. While they are cooking heat the ghee in a pan to a medium heat. Add the turmeric and 3 Tablespoons of the Base Curry Sauce. Once warmed through add the chicken and stir fry until all the pieces are sealed (about 2 minutes).
3. Add the rest of the Base Curry Sauce, the cooked lentils and the rest of the ingredients, mix well and simmer for 5 minutes to allow the flavours to combine.
4. Stir, add a little water if needed, and continue cooking until all the chicken pieces are cooked through.

**CHEF’S TIP**
If you are really looking for a really old-school version of this dish you can add a couple of chunks of pineapple.

**Chicken Dhansak**, sweet and sour, and full of flavour.

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
Don’t have a food fight with Dhansak. It’s only funny lentil someone gets hurt.

How to cook… Aloo Muttar

On May 26, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Potato is the all-time favourite for side dishes and the colour and pop-in-the-mouth of peas makes them perfect partners in Aloo Muttar. It’s very simple to make with cooked potato pieces added to some Base Curry Sauce and spices and finished off with a decent cup of peas.

What you need…
• 400g potato, cut into 5cm chunks
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 200g peas (fresh or frozen)
• 160g 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. Peel the potatoes, cut into 5cm chunks and boil 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 heat. Add the garlic paste and ginger paste and cook for 1 minute.
3. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the peas and cook for 3 minutes.
6. Add the salt and potatoes, mix carefully so as not to break the potatoes, and cook until heated through.
7. Serve, with (optional) coriander leaves.

**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.

**Aloo** **Muttar**, a simple but delicious combination of potato and peas.

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 • Mushroom Bhajee
What’s a pea’s favourite song? … Nothing Else Muttars.

How to cook… Egg and Potato Curry

On May 23, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil then added to a tomato sauce that has been infused with aromatic whole spices.

What you need…
• 8 eggs
• 3 potatoes, peeled and thinly sliced
• salt to taste
• 3 Tablespoon oil
• 1.5 onions, finely chopped
• 2 teaspoon garlic, roughly chopped
• 2–3cm piece of ginger, peeled and roughly chopped
• 400g chopped tomatoes
• small handful coriander (chop up the stems to add to the curry and set aside the leaves for garnish if you want garnish).

Spice Mix 1
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods (cracked open but not crushed)
• 6 peppercorns
• 3 whole dried red chillies (or a teaspoon of crushed dried chillies)
• 1 bay leaf

Spice Mix 2
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon chilli powder (more if you like your curries hot)

How you make it…
1. Hard boil the eggs and remove the shells. Set aside.
2. Pat dry the potatoes with a paper towel and sprinkle with salt.
3. Heat the oil to medium-hot in a pan and fry the potatoes until they are cooked through and just start to brown. Set aside.
4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside.
5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding a cardamom pod. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again.
6. Add the onion, garlic and ginger, mix well, cover and cook for 10 minutes, stirring occasionally.
7. Add the tomatoes, Spice Mix 2, coriander stems, mix well and cook for 10 minutes. Add water, as needed, to keep the sauce pourable.
8. Add the potatoes and eggs. Make sure the eggs are coated with the sauce but be careful not to break them up. Heat through for about 5 minutes.
9. Serve, garnished with the (optional) coriander leaves.

**CHEF’S TIP**
We’ve worked on two eggs per person. If people with larger appetites are coming for dinner then simply boil extra eggs.

If you like this you should try our…
Sindhi Biryani • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona
Why did the chicken cross the road? … To chat to the egg and see who crossed first.

How to cook… Dal Makhani

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

Serves 4 as a side dish

Dal Makani is a superbly rich dish, packed so full of energy that it’s been dubbed the marching food of the troops heading into battles. Preparation and patience are the key to this dish as the lentils have to be soaked for hours and then cooked until soft. But you’ll be rewarded with a luxurious dish of spices, ghee, cream and butter.

What you need…
• 150g whole urad dhal (black lentils)
• 50g rajma (red kidney beans)
• 50g chana dhal
• 0.5 teaspoon salt
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seed
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 100g tomato puree
• 30g cream

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

How to make it…
1. Wash all the lentils (urad, rajma and chana dhal) in water. You will need to rinse through them a few times until the milkiness clears. Now soak them for at least six hours or preferably overnight.
2. Boil the lentils in fresh water with the salt. Simmer on low heat until lentils are well cooked and soft. This will take three to four hours, although you could use a pressure cooker to speed up the process.
3. Drain off the excess water and mesh the lentils lightly. If they are not soft enough you will need to cook them for longer.
4. Mix the Spice Mix with enough water to create a sloppy paste.
5. Heat the ghee in a pan until hot. Add the cumin seeds and fenugreek seeds and stir fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
6. Add garlic and ginger and fry for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop it burning. (If it burns then throw it away and start again.)
7. Add Spice Mix and tomato puree and stir for 1 minute.
8. Add the cooked dal, 1 Tablespoon of butter and the cream (keep a tiny bit back for the garnish) mix well and warm though. The dal should be the consistency of a thick but pourable soup. Add hot water to achieve this consistency if needed.
9. Serve with a swirl of cream as garnish and the rest of the butter in the middle (this will quickly melt).
• Recipe and photos courtesy of Gurkha’s Inn, Greenwich.

**CHEF’S TIP**
Dal Makhani is delicious spooned over white rice or mopped up with a nan bread.

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
“Did you just ring me last night,” the waiter asked. “No, sorry, I pocket dalled you.

How to cook… Base Curry Sauce

On May 3, 2020March 11, 2026 By In Recipes22 Comments

Makes about 600–800ml sauce (enough for 4-6 curries)

The Base Curry Sauce is your key to making most of your favourite restaurant-style curries, including Madras, Vindaloo, Tikka Masala, Dopiaza, Dhansak and Bombay Potato. Restaurant chefs make a huge pot of it every night and when the orders start coming in they turn to the pot and with a few additions – a bit of spice here, some onion, some pepper, a bit more spice there – your favourite curries are created. Think of the Base Curry Sauce, also called Base Curry Gravy or Basic Curry Sauce, as the essential building block to all those delicious curries.

What you need…
• 6 Tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 Tablespoon garlic paste
• 1 Tablespoon ginger paste
• 500g onions, finely chopped (about 2 large onions)
• 200g chopped tomatoes (fresh or tinned)
• 1 small handful chopped coriander
• 1 teaspoon salt
• Water, as required

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

How to make it…
1. Heat the oil in a pan to a very high heat. While it is heating up add the vinegar and little water to the Spice Mix to create a sloppy paste.
2. Add the cumin seeds to the vegetable oil and fry for 10–15 seconds. They should sizzle immediately. You can test if the oil is hot enough by adding one seed. If they burn throw the cumin seeds and oil away and start again.
3. Turn down the heat and remove the pan from the ring to allow the oil to cool a bit. Then add the garlic and ginger and fry for two minutes on the lower heat.
4. Add the Spice Mix and stir fry until all the moisture has evaporated and the mixture is thick and gloopy (about 3 minutes).
5. Add the onion, some water and cover the pan. Stir occasionally. Cook until the onion is soft but not caramelised (about 10 minutes).
6. Add the tomato and coriander and stir well. Use a hand blender to mash the mixture into a creamy puree. It should be the consistency of apple sauce.
7. Add the salt and cook for another 10 minutes. Add enough water to keep the sauce the correct consistency.

**CHEF’S TIP**
Rather than making the Base Curry Sauce (or Base Curry Gravy) every time you want a curry, cook up a big batch and freeze it in individual pots. With a pot of Base Curry Sauce at your fingertips your favourite curries can take just minutes to make.

**Base Curry Sauce** is the key to all your favourite Restaurant-Style curries.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Rogan • Chicken Dhansak
The restaurant owner never bought software. He just used open source.

The Royal Curry Club

Tag: Curry joke

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… Fish Vindaye

How to cook… Chicken Dhansak

How to cook… Aloo Muttar

How to cook… Egg and Potato Curry

How to cook… Dal Makhani

How to cook… Base Curry Sauce

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