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… 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 one liner

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… Base Curry Sauce

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