Ingredients 1/4 cup (60ml) ghee or sunflower oil 2 onions, finely chopped 1kg chicken joints (bone in), cut into medium-sized pieces 16-18 fresh curry leaves 2 dried chillies 400ml coconut milk 1 tbs tamarind paste Pinch of chilli powder (optional) and Indian hoppers (from Indian food shops), to serve Spice Blend 2 tbs coriander seeds 1 1/2 tsp cumin seeds 1/2 tsp black peppercorns 3 … Continue reading Mangalorean Chicken Curry

Ingredients 180g split white urad dhal 2 tsp green chillies, finely chopped 2 tsp grated ginger 2 tsp crushed garlic 1 tsp cumin seeds ½ tsp bicarbonate of soda vegetable oil, for frying 750g thick Greek yogurt For the garnish sriracha ½ bunch of coriander, chopped seeds from 1 small pomegranate toasted peanuts, coarsely chopped (or toasted sunflower seeds) Method STEP 1 To make the vada, rinse the urad dhal in warm water a few times until … Continue reading Dahi Vada

Ingredients 600g potato , quartered if large ½ tsp cumin seeds 2 spring onions , finely chopped 1 red chilli , deseeded and finely chopped 2 tbsp chopped coriander 1 egg , beaten 100g cooked leftover salmon , flaked into large pieces plain flour , for coating 25g butter and 1 tbsp sunflower oil leftover avocado mayo, raita or mango chutney, to serve Method STEP 1 Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple … Continue reading Indian Fish Cakes

Ingredients 700g boneless chicken, cut into bite-sized pieces 2 tbsp cornflour 50g rice flour 40g gram flour, sieved 3 dried chillies, crushed or 3 green chillies, finely chopped ½ tsp chilli powder ½ tsp curry powder ½ tsp ground coriander ½ tsp cumin 2 small onions, chopped small bunch of coriander, finely chopped vegetable oil, for deep-frying sweet chilli sauce or green chutney, to serve Method STEP 1 Put the chicken in a large bowl, then use your hands to coat the pieces … Continue reading Pakoras

Ingredients For the crisp onions 2 tbsp vegetable or sunflower oil 2medium onions , halved and very thinly sliced For the kedgeree 350g undyed smoked haddock 175g lightly smoked salmon fillet 1 dried red chilli (Angela used Kashmiri) ½ full-fat milk 3 tbsp vegetable or sunflower oil 1medium onion , chopped about 14 fresh or freeze-dried curry leaves 4 cardamom pods , split 1 cinnamon stick , broken into pieces 280g basmati rice ½ tsp turmeric 50g butter 2 eggs handful of coriander leaves and some lime wedges, … Continue reading Ultimate Kedgeree

Ingredients For the pastry 275g flour 35g ghee, melted and cooled sunflower oil, for kneading and deep-frying For the filling 1 litre whole milk (we used Jersey milk) 125g caster sugar 200g frozen grated coconut, defrosted 50g blanched almonds, finely chopped 50g raisins ½ tsp ground cardamom ¼ tsp grated nutmeg Method STEP 1 First, make the filling. Pour the milk into a pan set over a medium heat and boil for about 25-30 mins until reduced to a … Continue reading Gujiya

Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger , grated 2 garlic cloves , grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes 200g cabbage , chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli flakes 2 tsp lime juice dhal , chutney and rice or roti to serve (optional) Method STEP 1 Heat the oil in a frying pan and add the nigella seeds. … Continue reading Sabzi

Ingredients 300g natural yogurt ¼ tsp ground cumin, plus a pinch 60g boondi (available in many Indian supermarkets or online) a few mint leaves, ½ finely chopped, ½ left whole Method STEP 1 Whisk the yogurt with 100ml water until smooth. Whisk in the cumin, ¼ tsp salt and a pinch of ground black pepper. STEP 2 Add the boondi and mix well to combine. Leave to stand for 10 mins or … Continue reading Boondi Raita