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… Sag Mushroom

On June 17, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Mushroom and spinach made simple. Just the mushrooms and spinach to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• 200g spinach, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce, coriander and spinach, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

**CHEF’S TIP**
If you don’t like wilted spinach you can purée it before adding it instead.

**Sag Mushroom**, add chillies for a kick.

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
What sporting event do the mushrooms play in? … The Champignons League.

How to cook… Mushroom Bhajee

On June 16, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

A simple dish for mushroom lovers. Just add the mushrooms to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

**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.

**Mushroom Bhajee**, spicy mushroom curry.

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
Why do fans of this dish sit together? … Because they don’t need mushroom.

How to cook… Chicken Phall

On June 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Expect rolling eyes from the waiter when you order it and watering eyes from yourself when you are eating it. Base Curry Sauce.

What you need…
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garam masala
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
2. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
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 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 the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and continue cooking until the chicken is fully cooked.

**CHEF’S WARNING**
Be very sure you can handle a lot of spice before eating curries this hot.

**Chicken Phall**, with chilli powder, chopped chilli paste, peppercorns and dried red chillies. Might just be hot then.

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
If you order a curry and it’s not hot enough it could leave you in a Phall mood.

How to cook… Mughlai Malai Kofta

On May 28, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce) is a North Indian dish from the Moghul-era. Nicely spiced and meaty, these Indian meatballs are delicious in this creamy, fragrant sauce. Take care not to break up the koftas during the cooking process so spoon the sauce over them rather than stirring them.

What you need…
• 800g lamb mince
• 4 Teaspoon ghee
• a few coriander leaves (for garnish)

Kofta Mix
• small handful coriander leaves, very finely chopped
• 1 Tablespoon garam masala
• 2 teaspoon garlic paste
• 1 teaspoon chilli flakes
• 0.5 teaspoon salt

For the sauce
• 2 teaspoon garlic paste
• small piece of ginger, finely chopped (or 1 teaspoon ginger paste)
• 200g Base Curry Sauce
• 150g yoghurt
• 150ml cream

Spice Mix
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 turmeric powder

How to make it…
1. Mix the lamb and the Kofta Mix well (it’s best to use your hands). Form into 16–20 meatballs.
2. Heat 1 Teaspoon ghee to a medium heat. While it is heating add enough water to the Spice Mix to form a sloppy paste.
3. Add the meatballs to the pan until all of them are sealed and slightly browned. This should take about 5 minutes. Be very careful when turning them or they will break down. Depending on the size of your pan you may have to do this in batches. Set the meatballs aside.
4. Heat the rest of the oil to a medium heat. Add the garlic and ginger paste and cook for 2 minutes.
5. Add the Spice Mix and stir fry for 2 minutes.
6. Add the Base Curry Sauce and cook for 2 minutes.
7. Add the meatballs to the pan and cook for 20 minutes, turning the meatballs occasional. Again, be very careful when turning them. Add a little water if necessary.
8. Add in the yoghurt and cream, mix well and cook for 2 minutes more.
9. Serve, garnished with coriander leaves.

**CHEF’S TIP**
Making sure your form the meatballs correctly is a crucial part of this dish and ensures they stay intact during the cooking process. Don’t rush it and get your hands well into the mixture.

**Mughlai Malai Kofta** is a rich, meaty dish from the Moghul-era.

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
Where does lamb go to dance? … The meatball.

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.

**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… Muttar Paneer

On May 22, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Crispy cheese, a creamy sauce and peas for colour and that ‘pop’ in the mouth, makes Muttar Paneer a favourite Indian side dish. The optional chilli can provide an extra kick and a splash of colour. For that extra special touch you can make your own paneer.

What you need…
• 2 Tablespoons ghee
• 400g paneer, cut into chunks about 2–3 cm square
• 0.5 teaspoons cumin seeds
• 2 teaspoons finely chopped fresh garlic (or garlic paste)
• 1 teaspoon finely chopped fresh ginger (or ginger paste)
• 120g Base Curry Sauce
• 1 red chilli, finely chopped (optional)
• 0.5 teaspoon salt
• small handful coriander leaves, chopped
• 200g peas (frozen are good)
• 100ml double cream

Spice Mix
• 0.5 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 0.5 tsp coriander powder

How to make it…
1. Heat 1 Tablespoon ghee in pan to a medium heat. Add the paneer cubes and fry until they brown on all sides. This should take about 3–4 minute. Remove from the pan and set aside.
2. Add the rest of the ghee and heat to high heat. While it is heating up mix the Spice Mix with 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 and ginger 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 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, (optional) chilli and salt and cook for 2 minutes.
7. Add the paneer and coriander and cook until all the pieces are all well-coated. This should take 1–2 minutes.
8. Add the peas, mix well and cook for 3 minutes.
9. Add the cream and cook until everything is heated through.

**CHEF’S TIP**
Make sure all the pieces of the paneer are nicely browned in stage 1. This creates a crispy exterior but they’ll be soft and fluffy inside.

**Muttar Panee**r is the popular creamy peas side dish.

If you like this you should try our…
How to make Paneer • Sag Paneer • Sag Mushrooms • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
My grandad wasn’t happy when I ordered him Muttar Paneer… But then he’s always grump-pea.

The Royal Curry Club

Tag: Favourite Indian Curries

How to cook… Fish Vindaye

How to cook… Sag Mushroom

How to cook… Mushroom Bhajee

How to cook… Chicken Phall

How to cook… Mughlai Malai Kofta

How to cook… Aloo Muttar

How to cook… Muttar Paneer

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