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 needā¦ ā¢ 2 Tablespoons butter ā¢ 1 teaspoon oil ā¢ 6 garlic cloves, sliced ā¢ 3 green chillies (2 chopped and once sliced lengthways for garnish) ā¢ 600g mushrooms, washed and sliced ā¢ 50g Base Curry Sauce (more if you like more sauce) ā¢ Small handful coriander, chopped ā¢ Salt, to taste
How to make itā¦ 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 4ā5 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.
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 needā¦ ā¢ 1 recipe Tikka Marinade (omit the water) ā¢ 16 thick slices or chunks of mushroom ā¢ 12 chunks of red pepper, about 3cm square (stab them a few times as this absorbs the marinade better) ā¢ 12 chunks of green or yellow pepper, about 3cm square (stab them a few times as this absorbs the marinade better) ā¢ 1 tomato, cut into 8 segments (stab them a few times as this absorbs the marinade better) ā¢ Half an onion cut into chunks
How to make itā¦ 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.
Rajma (red kidney bean) Curry is a hearty North Indian dish and makes a delicious, filling main meal or excellent side dish. The kidney beans require a bit of preparation but you can skip this by using canned beans if you don’t have time. Take a good serving of your Base Curry Sauce, add the kidney beans, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with cream and fresh coriander.
What you needā¦ ā¢ 750g red kidney beans ā¢ 2 Tablespoons ghee ā¢ 1 teaspoon cumin seeds ā¢ 1 teaspoon garlic paste ā¢ 600g Base Curry Sauce ā¢ 2 Tablespoons tomato ketchup ā¢ Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) ā¢ 1 teaspoon garam masala ā¢ Salt to taste ā¢ 2 Tablespoons cream
How to make itā¦ 1. Soak the kidney beans in water overnight. Drain the water and rinse the beans. Cover with fresh water and boil for until the bean are well cooked and completely soft (about 45ā60 minutes). Drain and set aside. Alternatively you can use canned beans. Drain them and rinse them well.2.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. 3. 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. 4. 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.) 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. Add the kidney beans, mix well and cook for 5 minutes. 7. Add the garam masala, salt and coriander stems and continue cooking until the beans are fully cooked. 8. Serve, garnished with the cream and the coriander leaves.
CHEF’S TIP Spice up the curry with a couple of chopped red chillies. Add them just before stage 5.
Chicken Chettinad tis the trademark dish from the South Indian city of Chettinad, whole spices and coconut are dry-fried and ground, then added to a sauce of tomatoes, onions, garlic and ginger to create a classic Tamil Nadu dish, with chillies providing the kick.
What you needā¦ ā¢ 2 Tablespoons sesame oil (you can use vegetable oil but will lose some of the flavour) ā¢ 10 curry leaves ā¢ 1 teaspoon garlic paste ā¢ 400g Base Curry sauce ā¢ 0.5 teaspoon turmeric ā¢ 0.5 teaspoon coriander powder ā¢ 0.5 teaspoon chilli powder ā¢ 0.5 teaspoon salt ā¢ 800g chicken, cut into bite-sized pieces ā¢ A few coriander leaves for garnish
How to make itā¦ 1. Dry fry the spices from the Spice Mix on a medium heat in a pan for 15 seconds then add the coconut until it browns (about 2 minutes). Keep stirring and be careful not to burn the Spice Mix. Grind the mixture and set aside. 2. Heat the oil in the same pan to a medium heat and fry the curry leaves for 15 seconds. 3. Add the garlic paste and fry for 1 minute. 4. Add the Base Curry Sauce and cook for 3 minutes. 5. Add the Spice Mix, turmeric, coriander, chilli powder and salt and cook for 3 minutes. Add a little water if needed. 6. Add the chicken pieces and fry until all the pieces are cooked (about 10 minutes) 7. Serves, garnished with the coriander leaves.
CHEF’S TIP If using an electric grinder it’s best to let your dry-fry mix cool down before grinding.
Chicken Chettinad is a popular dish from the heart of Tamil Nadu.
A delicious dish that is often overlooked by many diners in Indian restaurants, a classic Fish Curry is a simple dish to make. Fry up some firm, white fish, take a good serving of your Base Curry Sauce, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.
What you needā¦ ā¢ 800g of any firm, white fish, cut into bite-sized pieces ā¢ 2 Tablespoons ghee ā¢ 1 teaspoon garlic paste ā¢ 600ml Base Curry Sauce ā¢ 2 Tablespoons tomato ketchup ā¢ Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) ā¢ 1 teaspoon garam masala ā¢ Salt to taste
Marinade ā¢ 1 teaspoon turmeric powder ā¢ 0.5 teaspoon salt ā¢ pinch black pepper
How to make itā¦ 1. Dry all the pieces of fish. Mix all the Marinade ingredients and coat all the pieces of fish. Set aside. 2. Heat 1 Tablespoon of ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the fish and fry until all the pieces are sealed (about 4 minutes). Set aside. 4. Add the rest of the ghee and when hot add the garlic paste and cook for 1 minute. 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 7. Add the garam masala, salt and coriander stems and cook for 5 minutes. Add a little water if needed. 8. Add the fish pieces until all the pieces are cooked. 9. Serve, garnished with the coriander leaves.
CHEF’S TIP Restaurants traditionally use tilapia fish in Fish Curry but monkfish or hake is more readily available and makes an excellent alternative.
Pork Vindaloo is the classic Goan dish for heat lovers.
Murgh Malaiwala, also called Malai Murgh, is a creamy chicken dish similar to Butter Chicken, but it is hotter, richer and uses no tomato. A Mughal-era dish, it uses whole spices for depth of flavours and plenty of chilli and pepper for heat.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 2 Tablespoons butter ā¢ 3 cloves ā¢ 2 cardamons, cracked but not crushed ā¢ 1 teaspoon fenugreek seeds ā¢ 8 peppercorns ā¢ 1.5 onions, finely chopped ā¢ 2 chillies, sliced lengthways ā¢ 1 teaspoon chilli powder ā¢ 1 teaspoon garam masala ā¢ 0.5 teaspoon black pepper ā¢ 250ml cream
How to make itā¦ 1. Rub the chicken pieces with the lemon. This will degrease the chicken and help to absorb the Marinade. 2. Mix all the Marinade ingredients together and add the chicken to it, ensuring all the pieces re well covered. Set aside for 4 hours. 3. Heat the butter to medium heat and cook the cloves, cardamons, fenugreek seeds and peppercorns for 20 seconds, being careful not to burn them. 4. Turn down the heat, add the onion and fry until soft (about 5-7 minutes). 5. Add the chillies and fry for 20 minutes. 6. Add the chicken with the Marinade and fry until all the pieces are sealed (about 3 minutes). 7. Add the chilli powder, garam masala and pepper, mix well and fry for 3 minutes. Add a small amount of water if needed. 8. Add the cream and salt, and continue cooking until all the chicken pieces are cooked.
CHEF’S TIP This dish is nice if garnished with some pre-fried onions.
It’s simple, it’s rustic and it’s tastyā¦ it’s a Bunny Chow! You’ll find someone selling them on every street corner in Durban, South Africa. Ideal for that steamy tropical climate, yet also great comfort food for cold winters. Cut off the bottom of a loaf, scoop out the white stuff leaving a crust shell. Fill with hot chicken curry (don’t forget the sauce now), settle down and use the bread you scooped out to mop up and eat your curry. No cutlery permitted. Durbanite and Bunny Chow lover Richard says bunnies are best eaten sitting cross-legged while staring at the Indian Ocean with a bottle of ice-cold Coke by your side.
What you needā¦ ā¢ 1 loaf of bread (it is best to use a loaf that has been left a day since buying it so the edges harden up and the curry won’t leak out) ā¢ 0.5 recipe Durban Chicken Curry (or any other curry of your choice)
How to make itā¦ 1. Cut the loaf in half and scoop out the bread to create a small “bread potsā. 2. Fill each hollowed out half with the curry, put the bread you scooped out on top (use this to mop up the curry as you eat) and serve with chilli and carrot sambals. Squeeze some lemon or orange on the carrots and eat towards the end of the meal to degrease your fingers, clear your palate and freshen up your breath.
* Note: this is a Half Bunny (so-called because it is served in half a loaf of bread. For the really hungry simply cut the top off the loaf and you have a Full Bunny. If you want a Quarter Bunny cut the loaf lower (although in reality this should more like a third as a quarter of a loaf is too small and will leak).
* When ordering a Bunny Chow locals would never mention it by name. They would just say: āQuarter beans,ā or āHalf chickenā. Simples.
To make a Bunny Chow cut a loaf in half and remove the bread as shown above. Then fill with the curry of your choice.
Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a āproperā curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a āproperā curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.
What you needā¦ ā¢ 350g potatoes (about 2 medium-sized potatoes), peeled and cut into 3cm chunks ā¢ 2 Tablespoons oil ā¢ 2 onions, chopped ā¢ 1 teaspoon garlic paste ā¢ 1 teaspoon ginger pasteā¢ 4 tomatoes, chopped ā¢ 1 teaspoon garam masala ā¢ 1 teaspoon turmeric powder ā¢ 600g chicken, cut into bite-sized pieces ā¢ Salt to taste ā¢ Some coriander leaves to garnish
How to make itā¦ 1. Boil the potatoes in water until they are almost cooked. Ensure they are not soft as they will be added to the main pot to boil a bit longer. Once they are ready remove from the hot water so they do not keep cooking. 2. Heat the oil to a high heat, add the Spice Mix and fry for 20 seconds being careful not to burn the spices. 3. Turn down the heat, add onions, ginger paste, garlic paste and curry leaves, and cook until the onions soften (about 8ā10 minutes). 4. Add the tomatoes, garam masala and turmeric, mix well and cook for 2 minutes. 5. Add the chicken, salt to taste and cook for 7 minutes. Add a little water if needed. 6. Add the potato and continue cooking until all the chicken pieces are cooked and potato pieces soft. 7. Garnish with coriander and serve. ā¢ Recipe from information supplied by Awesome Creesen Naicker.
CHEF’S TIP This is the perfect curry to put in a Bunny Chow but keep the sauce thick so it can be added to the hollowed out loaf without soaking through.
There are many different types of Biryani. This South Indian version uses chunks of lamb (or mutton if you prefer) that is pre-cooked (Pakki) then added to the rice and steamed. It also includes cooked and fried chunks of potato and is finished off with saffron and fried onions.
What you needā¦ ā¢ 400g lamb, cut into large bite-sized chunks ā¢ 2 potatoes (about 250g) peeled and cut into 4cm chunks ā¢ Pinch turmeric ā¢ Salt to taste ā¢ 4 Tablespoons ghee ā¢ 250g rice ā¢ 1 teaspoon garlic paste ā¢ 1 teaspoons ginger paste ā¢ 2 onions (1.5 roughly chopped, 0.5 sliced fine) ā¢ 4 Tablespoons yoghurt ā¢ 0.5 teaspoon chilli powder ā¢ 150ml water ā¢ Salt to taste ā¢ 1 teaspoon oil ā¢ 2 tablespoons milk ā¢ Few strands of saffron (or you can use a couple of drops of yellow food colouring)ā¢ A few coriander leaves (for garnish)
Marinade ā¢ 2 teaspoons garlic paste ā¢ 1 teaspoons ginger paste ā¢ 0.5 teaspoon salt ā¢ 0.5 black cracked pepper
Masala ā¢ 8 peppercorns ā¢ 1 teaspoon cumin seeds ā¢ 4 cardamons ā¢ 4 cloves ā¢ 8cm piece of cinnamon ā¢ 2 dried red chillies
How to make itā¦ 1. Mix the Marinade ingredients together and add to the lamb ensuring all the pieces are well coated. Set aside for 1 hour. 2. Boil the potatoes with a pinch of turmeric and salt until soft. 3. While the potatoes are cooking dry fry the Masala ingredients in a pan until they release their aromas (about 2 minutes). Grind to a masala and set aside. 4. Wash the rice until the water runs clear (this will take 7ā8 washes) and leave to soak for 30 minutes. 4. Heat 2 Tablespoons of ghee to a medium heat and fry the potatoes until they start to brown (about 5 minutes). Remove the potatoes with a slotted spoon and set aside. 5. Add the rest of the ghee to the pan and once heated to a medium heat add the garlic and ginger and cook for 1 minute. 6. Add the roughly chopped onions and cook for 2 minutes 7. Add the lamb and fry till all the pieces are sealed and browned (about 5 minutes). 8. Add the yoghurt, chilli powder and water, mix well, tun down the heat, cover and cook for 35 minutes, stirring occasionally. 9. Add the masala and some salt, mix well and cook, still covered, for 5 minutes. 10. Drain the rice to remove the remaining starch and add to the pan with the potatoes, being sure to mix well. The mixture should just be coated with water so add a little more if needed. Seal the pan with foil and cover, ensuring it fits tightly (add a weight to the top if necessary). Cook on a low heat for 40 minutes. Do not remove the lid. 11. While this is cooking coat the sliced onion with 1 teaspoon of salt for 5 minutes to remove the moisture. 12. Heat the oil in a pan and fry the onion until it browns and caramelises. Set aside 13. Warm the milk in a pan, remove from the heat and add the saffron strands. Using the back of a spoon gently push the saffron strands so they release their colour and flavours. Set aside. 14. Remove the lid of the lamb and rice and allow the moisture to evaporate for a couple of minutes. Gently fluff up the rice to release more of the moisture. 15. Pour over the saffron mix and add the onion and coriander leaves for garnish. Leave to rest for a couple of minutes and serve.
CHEF’S TIP Traditionally the edges of the pan would be sealed with dough for the final stage of cooking. Try this and push down the lid for a perfect seal at stage 10 of the cooking.
Chicken Kolhapuri is a rich, hot dish is from the city of Kolhapur in Maharashtra but is popular all over India, especially in the south west. The chicken is marinated, then a masala mix created. These are then added to sauce of onions and tomatoes to create this extremely tasty curry.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 3 Tablespoons oil ā¢ 600ml Base Curry Sauce ā¢ 2 teaspoons chilli powder ā¢ 0.5 teaspoon turmeric ā¢ 4 green chillies (2 chopped and two sliced for garnish) ā¢ A few coriander leaves to garnish (optional)
How to make itā¦ 1. Mix all the marinade ingredients and add the chicken. Make sure all the pieces are coated and set aside for 2 hours. 2. Dry fry all the masala ingredients in a pan until they release their aromas (about 2 minutes). Grind them into a powder and set aside. 3. Heat the oil to a medium heat, add the Base Curry Sauce and cook through for 5 minutes. 4. Add the chilli powder, the 2 chopped green chillies, tomato paste and cook for 2 minutes. 5. Add the masala, mix well and cook for 5 minutes, adding a little water as needed. 6. Add the chicken and marinade, stir well, cover and cook until all the chicken is cooked through (about 10ā15 minutes). 7. Garnish with the sliced chillies and/or (optional) coriander leaves and serve.
CHEF’S TIP If the heat is too much for you then skip adding the chilli powder at stage 4.
The Royal Curry Club 