How to cook… Pilau Rice

On February 14, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4

Pilau Rice is go-to order for most people as an accompaniment for their curry. It’s easy to make restaurant-style rice by adding some onions and spices to the rice. It’s nice topped off with some browned, fried onions.

What you need…
• 2 Tablespoons oil
• 300g basmati rice
• 1 medium-sized onion, sliced

Whole Spice Mix
• 3 cm long piece of cinnamon stick
• 1 tsp cumin seeds
• 3 cardamom seeds, cracked but still kept intact
• 2 bay leaves

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How you make it…
1. Wash the rice to remove the starch, then leave to soak in water for 30 minutes. Drain in a colander.
2. Heat the oil in a pan and fry the onion until it starts to brown (about 3-5 minutes). Remove and set aside a few of the darker pieces to use as garnish.
3. Add in the Whole Spice Mix until the spices release their aromas (about 30 seconds). Make sure they do not burn.
4. Add 300ml water to the pan, cover the pan and bring to the boil. * Be extremely careful when adding the water to the pan with the hot oil.
5. Add the rice and stir. Simmer until the rice is half-cooked and the water has almost evaporated (about 4-5 minutes).
6. Gently fluff up the rice with a fork, cover with lid and allow it to steam in the pan on the lowest heat possible until fully cooked (a few minutes). Be careful not to let it burn.
7. Garnish with the fried onion and serve.

**CHEF’S TIP**
You can remove the whole spices if you want but it’s leaving them in adds to the appearance of the rice.

If you like this you should try our…
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Don’t hurry this dish. It’s not a rice to the finish.

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How to make… Cabbage Curry

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

Serves 4 as a side dish

Although not the first ingredient that springs to mind when making, cabbage works well with spices. This dryish Cabbage Curry, slow-cooked with potatoes, is a recipe from Mauritius. It makes an excellent side dish.

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What you need…
• 1 Tablespoon oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoon curry powder
• 1 teaspoon chilli flakes
• 0.5 teaspoon coriander powder
• 0.5 cabbage, shredded
• 1 large potato, peeled and chopped into chunks of about 3–4cm in size
• 100ml water
• Salt to taste
• 1 Tablespoon tomato paste
• A few coriander leaves, torn, to garnish

How you make it…
1. Heat the oil to a medium-hot heat and fry the garlic and ginger pastes for 1 minute.
2. Add the curry powder, chilli flakes and coriander powder and fry for 3 minutes. Add a tiny splash of water if need to avoid it sticking.
3. Add the cabbage and fry for a few moments then add the water and potato. Cook, covered, for 35 minutes.
4. Add the salt and tomato paste, mix well, and cook covered until the water has all evaporated and the potato is soft (about 5-10 minutes).
5. Garnish with the coriander leaves and serve.

**CHEF’S TIP**
This **Cabbage Curry** is best served with rotis.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
You can try many curries but none of them will be a patch on this.

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How to cook… Malai Tikka

On February 11, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

Because the red-coloured Chicken Tikka is famous the world over its lesser-known cousin Malai Tikka often gets overlooked. But this paler tikka, marinated in cottage cheese, cream and handful of spices, is perfect for milder tastes while still providing that trademark tandoori taste. It makes a great starter to get the evening underway when you have ordered a hot, spicy main curry.

What you need…
• 400g chicken, cut into bite-sized pieces
• 3 Tablespoons lemon juice

Marinade
• 100g cream cheese
• 200g cream
• 1 teaspoon garlic powder
• 1 teaspoon ginger paste
• 1 green chilli, finely chopped
• 1 Tablespoon coriander, chopped
• 0.25 cardamom powder
• 0.25 clove powder

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How you make it…
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the marinade. Leave for at least 15 minutes but preferably 12 hours.
3. Preheat your oven to 170 ºC. Place the pieces on a baking tray, ensuring all the pieces are kept well apart and cook for 15 minutes, turning once. Check one of the largest pieces to ensure it’s cooked. If not return to the oven.
4. Serve with pickles, chutneys and salads.

**CHEF’S TIP**
To achieve the blackened edges you get in the tandoor turn up the grill to a high heat while the chicken is in the over and cook in the grill for the last 2 minutes.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
This is one of my favourite starters. Would malai to you?

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How to make… Spiced Indian Mixed Salad

On January 30, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Freshness is central to Indian food and what could be fresher than this popular salad. This Spiced Indian Mixed Salad is a popular vegetarian Indian dish that combines a host of tasty ingredients and then topped off by whole spices cooked in ghee. This colourful salad is an excellent accompaniment to all of your favourite curries.

What you need…
• 12 large, crispy lettuce leaves, ripped into smallish pieces
• 2 green chillies, chopped
• 1 onion, chopped
• 1 carrot, stripped into slivers
• 12 baby red tomatoes, halved
• 0.5 red pepper, chopped
• 0.5 yellow pepper, chopped
• 1 Tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 5 curry leaves
• Juice of half a lemon
• Small handful of coriander, torn, for garnish

How you make it…
1. Mix all the first seven ingredients together in a serving bowl.
2. Heat the ghee in a pan to a medium-hot heat and add the mustard seeds, fenugreek seeds and curry leaves for 15 seconds. The seeds should should sizzle immediately. You can test the ghee is hot enough by adding one seed. Allow to cool for 1 minute and pour over the salad.
3. Squeeze the lemon over the salad and garnish with the coriander.

**CHEF’S TIP**
Experiment with other whole spices for different flavours.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
If you are not a fan of salads lettuce introduce you to this tasty one.

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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.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Prawns often get injured. They are always pulling a mussel.

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How to cook… Spinach and Lentils Masala

On January 2, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

There are an estimated 375 million vegetarians in India, mainly for religious reasons. Menus usually list dishes as Veg and Non-Veg rather than the mian or side dishes that is more usual in the Western world. Lentils are one of the Veg staples, and as well as being tasty with spices they also provide many essential nutrients. Combine them with spinach for a filling and healthy meal. Lentils are usually served with rice or roti.

What you need…
• 250g brown lentils
• Salt to taste
• 1 teaspoon oil
• 1 onion, finely chopped
• 1.5 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 Tablespoon tomato paste
• 1 tomato, chopped
• 200g spinach, chopped
• A few coriander leaves to garnish

Spice Mix
• 1 teaspoon chilli powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• I Tablespoon curry powder
• 5 curry leaves

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How you make it…
1. Soak the lentils for at least 4 hours but preferably overnight. Drain the water and add to a pressure cooker, add a pinch of salt and cover with fresh water. Cook until the lentils are soft (about 30 minutes). Set aside.
2. Heat the oil to a medium heat and cook the onion until it softens (about 5–7 minutes).
3. Add the garlic, ginger, the Spice Mix, tomato paste and tomato with a little water, mix well and cook for 5 minutes.
4. Add the spinach until it wilts (about 3 minutes).
5. Add all the ingredients into the pressure cooker with the lentils and cook for 5 minutes. Add salt to taste.
6. Serve, garnished with coriander leaves

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**CHEF’S TIP**
To save chopping the spinach freeze it in the bag then remove it and bash the bag with the back of your hand. The spinach will snap into small pieces.

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Why were these cakes shivering? … Because they were chilli.

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How to cook… Indo-Chinese Rice

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

Serves 4 as a side dish

This Indo-Chinese Rice combines the best of Indian and Chinese flavours and is excellent with Indo-Chinese dishes or to add a little extra to dishes such as Aloo Ghobi and Bombay Aloo.

What you need…
• 300g Basmati Rice
• 0.5 teaspoon oil
• 2 garlic cloves, chopped into slivers
• 200g peas
• 1 green chilli, chopped
• 2 Tablespoons soya sauce
• 1 teaspoon vinegar
• 2 spring onions, chopped to garnish (optional)

How you make it…
1. Cook the Basmati Rice and allow to cool.
2. Heat the oil, add the garlic and fry for 1 minute.
3. Add the peas and green chilli and fry for a few seconds. If you are using frozen peas you will need to cook them for a bit longer.
4. Add the soya sauce and vinegar, mix well and fry for 1 minute.
5. Add the rice and stir fry until everything is warmed through.
6. Serve, garnished with the (optional) spring onions.

**CHEF’S TIP**
Avoid adding salt as the soya sauce already contains a lot of salt.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Don’t rush this dish. It’s not a rice to the finish.

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How to cook… Rougaille Gateaux Piment

On December 2, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Gateaux Piment (Chilli Cakes) is a popular street-food snack in Mauritius, and is sold in small shops or from homes of people looking to earn a bit of extra income. It is particularly popular at breakfast time and locals often eat it with bread and butter. You may also see these advertised as Gato Pima, which is the Creole spelling of the snack. In this curry the Gateaux Piment are added to a red, very lightly spiced rougaille, with a touch of French influence.

What you need…
• 1 recipe Gateaux Piment
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 green chillies, sliced
• 2 sprigs of thyme, chopped
• 4 curry leaves
• 6 tomatoes, chopped
• 1 Tablespoon tomato paste
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 spring onions, chopped
• Few coriander leaves, for garnish

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How you make it…
1. Heat oil, fry onions, garlic and ginger until the onions soften (about 5 minutes).
2. Add the chillies, thyme, curry leaves and fry for 2 minutes.
3. Add the tomatoes, tomato paste, salt and pepper, cover the pan and cook for 10 minutes, stirring occasionally. Add water if needed. The tomatoes should have broken down and formed a sauce. If they haven’t then continue cooking.
4. Add the Gateaux Piment, spring onions and coriander leaves, and serve.

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**CHEF’S TIP**
The Gateaux Piment will soak up the juices of the rougaille so make sure it’s not too thick before adding them.

If you like this you should try our…
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Why were these cakes shivering? … Because they were chilli.

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How to cook… Railway Lamb Curry

On November 23, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Created, as legend has it, when a British army officer travelling on the railway in the 1900s found his curry too hot. The chef added some yoghurt to cool it down and the legendary Railway Curry was born. Traditionally cooked with on-the-bone mutton, this dish is often compared to an English stew, as later versions would cut out some of the spices to mellow the dish further. This recipe uses chunks of lamb but retains the yoghurt.

What you need…
• 600g lamb, cut into large bite-sized pieces
• 2 Tablespoons oil
• 1.5 onions, finely chopped
• 250ml hot water
• 250g potato, peeled and cut into 4cm pieces
• 1 Tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chilli powder
• 200ml pureed tomato
• 1 Tablespoon tamarind paste
• 2 teaspoons garam masala
• 2 Tablespoons yoghurt
• Salt to taste

Marinade
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Whole spices
• 1 teaspoon cumin seeds
• 3 Bay leaves
• 2 red chillies
• 2 cardamons, cracked but not crushed

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How you make it…
1. Mix the marinade ingredients together and add the lamb, making sure all pieces are well coated. Set aside for at least 15 minutes or up to an hour if possible
2. Heat the oil to a high heat and cook the whole spices for 20 seconds, stirring quickly to avoid them burning.
3. Turn down the heat and add the lamb, and keep stirring until all the pieces are sealed (about 5 minutes).
4. Add the onion and fry for 3 minutes.
5. Add the hot water, stir well, cover the pan and cook for 20 minutes, stirring occasionally to stop it sticking.
6. Add the curry powder, turmeric powder, chilli powder, tomato and tamarind, mix well, cover and cook for 20 minutes stirring occasionally to stop it sticking.
7. While the lamb is cooking 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.
8. Add the garam masala to the lamb and cook for 5 minutes.
9. Add the yoghurt, mix well, then add the potatoes and cook until the lamb is tender and the potato pieces are cooked through. Check a piece of each to ensure they are ready.

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**CHEF’S TIP**
This is a rustic curry so eat it with nan or even chunks of bread.

If you like this you should try our…
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The lamb in the Railway Curry should be tender and soft but don’t forget to chew chew.

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How to cook… Chicken Cafrael

On November 15, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Chicken Cafrael, a simple dish to make – marinate the chicken in a green spice paste, then fry – is another classic curry from Goa. Originating in Africa (probably Mozambique) it was brought to India by the Portuguese. Although this is a dish that traditionally uses chicken legs you can also use bite-sized chunks of chicken.

What you need…
• 800g chicken, cut into bite-sized pieces
• Juice of 1 lemon
• 6 Tablespoons oil

Marinade
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 15 pepper corns
• 3 cloves
• 6cm stick of cinnamon
• 1 teaspoon turmeric
• 0.5 teaspoon salt
• 4 green chillies, roughly chopped
• small handful of fresh coriander (make sure you include plenty of the stalks), roughly chopped
• 8 mint leaves (or 1 teaspoon mint sauce)
• 1 Tablespoon tamarind paste
• 1 Tablespoon vinegar
• Water as needed

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How you make it…
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Blend all the Marinade ingredients to a thick paste, using a bit of water if needed.
3. Shake the excess lemon juice off the chicken pieces and coat them in the Marinade, maing sure all the pieces are well coated. Leave for at least 30 minutes but preferably for 6 hours.
4. Heat the oil to a medium in a pan, add the chicken pieces and fry until all the pieces are cooked through (about 10 minutes).
5. Remove with a slotted spoon so the excess oil is removed and serve.

**CHEF’S TIP**
The chicken can also be deep-fried.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Check out 5 Best Goan Curries
What do you call a chicken crossing the road?… Poultry in motion.

The Royal Curry Club

Tag: How to cook curry

How to cook… Pilau Rice

How to make… Cabbage Curry

How to cook… Malai Tikka

How to make… Spiced Indian Mixed Salad

How to cook… Prawn Chilli Dry Fry

How to cook… Spinach and Lentils Masala

How to cook… Indo-Chinese Rice

How to cook… Rougaille Gateaux Piment

How to cook… Railway Lamb Curry

How to cook… Chicken Cafrael

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