How to cook… Bombay Aloo

Recipes

Serves 4 as a side dish

Bombay Aloo is the classic side dish of all Indian restaurants. Few meals pass without someone on the table ordering a portion of this potato dish. It’s very simple to make with cooked potato pieces added to some Base Curry Sauce and spices and finished off with some tomato segments.

What you need…
• 400g potato, cut into 5cm chunks
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 160g Base Curry Sauce
• 2 tomatoes, cut into segments
• salt, to taste

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

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 tomatoes and cook for 2 minutes. They should be soft but not breaking up.
6. Add the salt and potatoes, mix carefully so as not to break the potatoes or tomatoes, and cook until heated through.

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.
Few curries pass without an order of Bombay Aloo.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaPrawn Korma

You’ll know if you get served a fake Bombay Aloo… Your dish will be full of imataters.

How to cook… Medium Prawn Curry

Recipes

Serves 4 as a main dish

Shellfish lovers just can’t resist an Indian restaurant’s Prawn Curry. Take a good serving of your Base Curry Sauce, add some plump prawns, a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• salt to taste

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Add the ghee to the pan and het to a high heat. Add the cumin seeds and fry for 10 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 ketchup and cook for 2 minutes.
7. Add the coriander stems, garam masala and salt, and cook until for 5 minutes.
8. Add the prawns and stir fry until the prawns are cooked.
9. Serve, garnished with the coriander leaves.

CHEF’S TIP
Always use fresh prawns instead of frozen when you can.
Prawn Curry, the classic choice for shellfish lovers.

If you like this you should try our
Prawn MadrasPrawn RoganPrawn VindalooMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

Never share your prawn curry. Just be shellfish.