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.

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How to cook… Mushroom Chilli Dry Fry

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

Serves 4 as a starter

This is a popular vegetarian Indo-Chinese stir-fry dish, combining flavours from India and China. Mushroom Chilli Dry Fry is a favourite Indian restaurant starter and should be always be served fresh. It’s a very hot, dry dish using chilli and soy sauce.

What you need…
• 4 Tablespoons cornflour
• 5 Tablespoons soy sauce
• 600g mushrooms, sliced
• 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, to garnish
• A few coriander leaves, chopped, for garnish

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How to make it…
1. Mix the cornflour with 3 Tablespoons of soy sauce and coat the mushrooms in the mixture. Marinate for 15 minutes.
2. Heat oil to a medium-hot heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside.
3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes).
4. 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.
5. Add the rest of soy sauce and mix in well.
6. Add in the tomatoes and mushrooms and stir-fry until they are all cooked.
7. Garnish with spring onion and coriander and serve fresh.

**CHEF’S TIP**
Check other popular Indian restaurant dishes such as Chicken Chilli Dry Fry. Also known as Hakka Chinese, this distinct Indo-Chinese cuisine was developed by a small group of people who settled in Kolkota from China.

How to cook… Stewed Taro Leaves

On January 28, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

These Stewed Taro Leaves are a Mauritian dish that is served as an accompaniment. When stewed this tropical green leaves (also called kalo) turn a dark brown, almost black and are thick and delicious when cooked with onion, a few spices and tangy tamarind paste. Mauritians eat this as street food with a roti.

What you need…
• 20 stalks of taro with leaves. Peel the first layer, clean thoroughly and chop.
• 1 Tablespoon oil
• 0.5 onion, chopped fine
• 0.5 teaspoon garlic teaspoon
• 0.5 teaspoon ginger paste
• 1 teaspoon chilli flakes
• 0.5 teaspoon cumin seeds
• 5 curry leaves
• 1 Tablespoon tamarind paste
• Salt to taste
• 1 tomato, chopped
• A few coriander leaves to garnish

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How to make it…
1. Heat the oil in a pan to a medium pan and fry the onion, garlic and ginger until the onion softens (about 5 minutes)
2. Add the chilli flakes, cumin seeds and curry leaves, and cook for 3 minutes.
3. Add the taro leaves, tamarind paste, salt and a little water, cover the pan and cook for 15 minutes.
4. Add the tomato and cook until the colour darkens and is fully stewed (about 15–30 minutes). Add a little more water if needed but not too much as this should be served thick.
5. Garnish with the coriander leaves and serve.
• Photo of leaves by Thierry Caro, published in Wikipedia

**CHEF’S TIP**
Chop everything as fine as possible to speed up the stewing process.

How to cook… Spicy Fish Pie

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

Serves 4 as a main dish

This is a spicy twist on the classic Fish Pie, combining white fish and prawns with spices and herbs and topped with Bengali mashed potato. Aloo Bhorta.

What you need…
• 1 recipe Aloo Bhorta
• 12 large prawns, deveined but not peeled
• 400ml milk
• 1 onion, sliced
• 400g white fish
• Small handful parsley, chopped
• 50g cream
• Salt to taste

Spice Mix
• 3 cloves
• 5 curry leaves
• 2 cardamons, cracked open but not crushed
• 5 peppercorns
• 1 dried red chilli
• Pinch of turmeric

For the sauce
• 50g butter
• 50g plain flour

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How to make it…
1. Cook the prawns in a little water in a pan until they turn pink (about 5 minutes). Allow to cool and peel. Set aside.
2. Heat the milk gently in a pan until it bubbles gently, add the Spice Mix and onion and cook for 1 minute.
3. Add the fish and poach for until it is cooked through (about 7–8 minutes).
4. Add the fish to a baking dish of about 22cm x 22cm and flake it (any skin should peel off easily and you can discard this). Spread the prawns and the parsley evenly on top of the fish.
5. In another pan heat the butter to a medium heat, add the flour and mix for 1 minute.
6. Turn down the heat to low, add the milk (not the solids) bit by bit to the butter and flour. Add the cream and cook gently for 5 minutes, constantly mixing to avoid it sticking.
7. Add the solids (you can remove the whole spices if you don’t want them in the pie), warm through, then pour over the fish and prawns evenly. Add salt.
8. Spread the Aloo Bhorta evenly on top of the sauce.
9. Heat the oven to 200 C and cook for 30 minutes. The potato should be slightly browned on the top.

**CHEF’S TIP**
When spreading potato on the top start from the edges and work inwards making sure there are no gaps that allow the mixture to bubble through when cooking.

The **Spicy Fish Pi**e, just before the Aloo Bhorta is spread across the top.

How to cook… Aloo Bhorta

On January 13, 2021March 11, 2026 By In Recipes1 Comment

Serves 4 as a side dish

Mashed potato is a favourite around the world and the sub-continent is no different. This Bengali favourite, which uses garlic, chopped onion and spices in a mustard-flavoured oil, is also popular in Rajasthan and Bihar. You may also see it called Aloo Bhatte or Chokha.

What you need…
• 500g potatoes (about 3 medium-sized potatoes), peeled and chopped
• 1 teaspoon oil
• 1 teaspoon mustard oil
• 1 teaspoon cumin seeds
• 2 garlic cloves, finely chopped
• 0.5 onion, finely chopped
• 2 chillies, chopped
• 0.5 garam masala,
• 0.5 crushed black pepper
• Small handful coriander leaves, chopped
• Salt to taste
• 1 teaspoon ghee

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How to make it…
1. Boil the potatoes in water with a pinch of salt until they are very soft. Mash and set aside.
• While the potatoes are boiling warm the oil in a pan to high heat and fry the mustard seeds and cumin seeds for 15 seconds. Be careful not to burn them.
• Turn down the heat to medium, add the garlic and fry for 1 minute.
• Add the onion (keep a few pieces back for the garnish) and chilli and fry for 2 minutes.
• Add the garam masala, pepper and coriander leaves, and cook for 3 minutes. Add a little water if necessary.
• Add the mixture to the mash, add salt, and mix together well.
• Garnish with the remaining onion, add the ghee to the top, and serve.

**CHEF’S TIP**
To achieve the mustardy taste you can use mustard oil instead of the vegetable oil (just omit the mustard seeds from the recipe).

Delicious **Aloo Bhorta** is the perfect comfort food and is the ideal stuffing for a roti.

How to cook… Chicken Patia

On January 10, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Although traditionally cooked with fish, restaurants now serve this Parsee dish with your choice of meat, and chicken has soon become a curry house favourite. Parsee dishes are famed for their sweet and sour flavours and Patia is no different, using tamarind and jaggery to get the balance just right.

What you need…
• 2 Tablespoons oil
• 2 garlic cloves, sliced (or 1 teaspoon garlic paste)
• 600ml Base Curry Sauce
• Half a red pepper, cut into 2cm chunks
• 1 teaspoon garam masala
• Small handful of coriander (chop up the stems to add to the curry and keep a few leaves aside for the garnish)
• Salt to taste
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon jaggery (or brown sugar)
• 1 Tablespoon tamarind sauce/chutney (or lime juice)

Spice Mix
• 1 Tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 teaspoon paprika

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How to make it…
1. Heat the oil in a pan to a medium heat, add the garlic and fry for 1 minutes. While it is cooking mix the Spice Mix with a little water to form a sloppy paste.
2. Add the Spice Mix to the pan and cook for 2 minutes. It should now be thick and gloopy.
3. Add the Base Curry Sauce and pepper and cook for 3 minutes.
4. Add the chicken and cook for 5 minutes.
5. Add the jaggery, tamarind and garam masala, and continue cooking until all the chicken pieces are cooked through (about 7–10 minutes).
6. Garnish with the coriander leaves and serve.

**CHEF’S TIP**
Restaurants sometimes use lime juice and brown sugar instead of tamarind and jaggery.

How to cook… Tikka Kofta Masala

On January 9, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Punjabis love their spicy meat dishes. These lamb koftas are mixed with ground whole spices and garlic then soaked in marinade and cooked in the moreish masala sauce to create the meaty and creamy favourite Tikka Kofta Masala.

What you need…
• 600g lamb mince
• 2 teaspoons garlic paste
• 1 recipe Tikka Marinade
• 1 Tablespoon oil
• 240ml Base Curry Sauce
• 1 Tablespoon tomato paste (or ketchup)
• 3 Tablespoons yoghurt
• Small handful coriander leaves, chopped
• 0.5 teaspoon turmeric
• 2 Green chillies, chopped
• Salt to taste
• 2 Tablespoons cream

Kofta Mix
• 10 black peppercorns
• 2 green cardamons
• 6cm piece cinnamon
• 1 teaspoon crushed chilli flakes
• 1 teaspoon garam masala
• 1 teaspoon salt

How to make it…
1. Grind the Kofta Mix to a powder. Add the garlic and mix thoroughly with the mince. Form the mixture into 12 even-sized balls.
2. Add the koftas to the Tikka Marinade making sure they are all covered. Leave to rest for 30 minutes.
3. Heat the oven to 160 C. Remove the koftas from the marinade, shake off the excess marinade and cook on a baking tray for 25 minutes.
4. Heat the oil in a pan to a medium heat, add the Base Curry Sauce, leftover Tikka Marinade, tomato paste, yoghurt and cook for 3 minutes.
5. Add the coriander leaves (keep a few aside for the garnish), turmeric, chillies and salt, and cook for 2 minutes.
6. Add the koftas, making sure they are all covered with the sauce and cook for 3 minutes.
7. Turn down the heat, add the cream and mix well, being careful not to break up the koftas and cook until the koftas are all cooked through (about 5 minutes).
8. Garnish with coriander leaves and serve.

**CHEF’S TIP**
If you are looking to stretch this dish a little bit further on the money front you can add a little bit of finely choped onion to the koftas and you’ll be able to make a couple more. Just be careful not to add to much or thet’ll lose their flavour.

How to cook… Garlic and Chilli Mushrooms

On January 8, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side 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 butter
• 1 teaspoon oil
• 6 garlic cloves, sliced
• 3 green chillies (2 chopped and once sliced lengthways for garnish)
• 600g mushrooms, washed and sliced
• 50g Base Curry Sauce (more if you like more sauce)
• Small handful coriander, chopped
• Salt, to taste

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

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How to make it…
1. Heat the butter to a low-medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Fry the mushrooms until they soften (about 4–5 minutes). Set aside.
3. Drain all the remaining butter from the mushrooms into the pan and add the oil. Heat to a medium heat and fry the garlic for 1 minute.
4. Add the chillies and cook for 1 minute.
5. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
7. Add the mushrooms and salt and heat through until the mushrooms are fully cooked and soft.

**CHEF’S TIP**
Always use freash chillies and garlic for this dish.

**Garlic Chilli Mushrooms** is a super spicy side dish.

How to cook… Vegetable Shashliks

On January 4, 2021March 11, 2026 By In RecipesLeave a comment

Makes 4 Shashliks

This mix of mushrooms, peppers, tomatoes and onions, marinated in Tikka Marinade and grilled makes a fresh-tasting starter or you can double up the portion for tasty main dish. The trick is cook the Vegetable Shashliks just enough so they soften and the edges are charred.

What you need…
• 1 recipe Tikka Marinade (omit the water)
• 16 thick slices or chunks of mushroom
• 12 chunks of red pepper, about 3cm square (stab them a few times as this absorbs the marinade better)
• 12 chunks of green or yellow pepper, about 3cm square (stab them a few times as this absorbs the marinade better)
• 1 tomato, cut into 8 segments (stab them a few times as this absorbs the marinade better)
• Half an onion cut into chunks

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How to make it…
1. Slide the pieces, alternately, onto a skewer.
2. Coat all the pieces generously in Tikka Marinade. Leave for 30 minutes.
3. Grill the Shashliks, turning a couple of times, until they soften and start to char on the edges (about 15 minutes).
4. Serve with Mint Yoghurt Sauce.

**CHEF’S TIP**
Experiment with other vegetables of your choice.

How to cook… Chicken Tikka Wraps

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

Makes 4–6 wraps

These Chicken Tikka Wraps make a delicious and fresh tasting snack when combined with peppers, onions, salad and Mint Yoghurt Sauce. It’s best when cooked fresh but to speed up the process simply marinate some extra chicken when making any of the tandoori dishes that require Chicken Tikka, such as Chicken Tikka Masala, then cook it up for the perfect lunch-time snack the next day.

What you need…
• 1 recipe Chicken Tikka (starter)
• 2 teaspoons oil
• 0.5 green pepper, sliced
• 0.5 red pepper, sliced
• 0.5 onion, sliced
• 1 tomato, chopped
• An 8cm piece of cucumber, chopped
• Handful of crispy lettuce, chopped
• Small handful of fresh coriander, chopped
• 1 recipe Mint Yoghurt Sauce
• 4–6 wraps (or nan bread or roti)

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How to make it…
1. Heat the oil in a pan and fry the peppers and onions in a pan until soft (about 4–5 minutes).
2. Warm the wraps under the grill for a couple of minutes.
3. Lay 4–5 pieces of chicken just off the centre right of the wrap and add your choice of peppers, onions, salad and coriander, plus some Mint Yoghurt Sauce.
5. Fold the long side of the wrap to the right over the mixture and tuck it just under the mixture. Now fold the bottom of the wrap up so it overlaps the flap you have created on the right and holding it tight with your thumb fold the left side over to create the wrap.

**CHEF’S TIP**
If eating on the go you can wrap if in tin foil and peel back the foil as you eat.

**Chicken Tikka** is an excellent snack when combined with pepeprs, onions and salad in a wrap.

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The Royal Curry Club

Tag: curry making kit

How to cook… Prawn Chilli Dry Fry

How to cook… Mushroom Chilli Dry Fry

How to cook… Stewed Taro Leaves

How to cook… Spicy Fish Pie

How to cook… Aloo Bhorta

How to cook… Chicken Patia

How to cook… Tikka Kofta Masala

How to cook… Garlic and Chilli Mushrooms

How to cook… Vegetable Shashliks

How to cook… Chicken Tikka Wraps

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