Follow the Royal Curry Club

Enter your email and we'll keep in touch!

Tag: Spicy food

Not royalty but decent

Royal Tandoori, Lincoln The Royal Tandoori is what I’d imagine curry houses looked like in the 1960s and ’70s. – the days when the food itself was still a novelty and the décor could be an afterthought. Things have moved on since then for sure, but not it seems...

Curry tip 22

Don’t treat your order of rice as an afterthought. Choosing the right rice can enhance your meal. If you are ordering a special dish (or a really hot one) stick to plain boiled rice or plain pilau so you don’t have tastes competing with the flavours of your main...

Curry tip 21

Do you want a curry that’s cooked to perfection? Ask the waiter where the chef is from and what dish he would recommend from that country or region. Most chefs will have perfected the dishes from where they grew up....

Curry tip 20

Keema curry is often over-looked. I was once asked, by a waiter, why I was ordering a Keema, as they are for old men with no teeth. Yet, I reckon they deserve a better press. Top yours off with a couple of quail’s eggs halved or a nice big...

Curry tip 19

If a curry recipe includes vinegar (eg. Vindaloo) but you find its taste a bit too tart, then use good old tomato ketchup instead, which contains vinegar. Ketchup is also a good replacement if a recipe includes tomato puree and you don’t have any....

Curry tip 18

Onion, particularly white onion, can sometimes produce a bitter taste. To remove this bitterness boil the onions in water for a couple of minutes after chopping....

Curry tip 17

If you’re cooking up a batch of curry to freeze or making a curry that you’ll reheat to eat later, always remember to under cook the dish(es) by a few minutes. The final bit of the cooking will be completed when you have defrosted and/or reheated the curry. This is...

Curry tip 15

So you think Korma is just a mild, rather boring dish? Korma is actually a way of cooking and korma dishes aren’t just confined to the ones that have sadly just got associated with people who don’t like spice. Add some chopped fresh red chillies to your next Korma...

Curry tip 13

One of the great things about peas in a curry dish, like a great Mutter Paneer, are their bright colour. Ensure you add them at the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop)....

Recipe… Okra with coconut and chilli

  Makes enough for a side dish for 2 people to share Ingredients • 1 tbsp desiccated coconut • 2-3 small red dried chillies • 10 lady’s fingers (okra) • 1 red onion • 2 tbsp oil • 1 tsp salt Method 1. Mix the coconut and chillies and...

Curry tip 12

For that little bit extra when cooking sweet and sour dishes such as Dhansak and Pathia, use jaggery instead of sugar for your sweetener. If you run out of jaggery then brown sugar is better than white sugar....

Crispy Coriander Pakora — savvysouthindian.com

These tasty fritters made with coriander leaves (cilantro) are incredibly crispy and flavorful. These golden bite size savory snack is a wonderful rainy day comfort food. It is an awesome thing to snack on with your tea or can be a wonderful starter at your cocktail party. Coriander is...

Curry tip 11

Venturing into the world of using fresh fish for your curries? Fresh fish should have shiny eyes and body and slippery wet skin....

Curry tip 10

Onions form the base of almost all curries so you’ll be chopping a lot of them. Follow these steps for frustration-free chopping. 1. Cut onion in half through the stem before peeling. 2. Cut off stems and peel. 3. Slice the onion long ways but do not cut it...

Curry tip 7

Fancy a change from beer with your curry? The spices in whisky make it an ideal drink to accompany your favourite spice dish. Try the smoky blend Johnnie Walker Black or the super peaty Islay single malt Laphroaig with Chicken Tikka Masala....

Mutton Liver Fry — Taste Buds

Mutton liver is an organ meat that is very high in nutritional value. It can be fried, boiled, baked or broiled into various savory dishes. The liver is considered to be the most nutritious part of the lamb. It is very rich in proteins, iron and Vitamin. It is...

Curry tip 6

Are you a Butter Chicken lover? When cooking with butter always add a little oil to the pan first to stop the butter burning....