National curry week

  • 1 Roz Ana’s Lamb Nalli
    Ingredients (Serves 4) 4 lamb shanks, cleaned, trimmed and with the outer fat removed 100ml sunflower or any vegetable oil 4 chopped red onion 100g tomato puree 50g natural yoghurt...

  • 2 Anjum Anand's Chicken Naag
    Ingredients (Serves 4-6) 3 tbs. vegetable oil 2 tbs. ghee or butter 1 tsp. brown mustard seeds 750g chicken, skinned and jointed (chicken breasts and thighs are ideal) 7 baby...

  • 3 Vivek Singh’s Old Delhi-style chicken curry
    Ingredients (Serves 4) 1 free range chicken, approximately 1.4 kg skinned and cut into 4 pieces on the bone For the marinade 1 tablespoon vegetable or corn oil 2 tablespoons...

  • 4 Atul Kochhar’s Prawn Basil
    Ingredients (Serves 3-4) Marinade Roasted Prawns, 8 U5 prawns, peeled, tail retained 150 gm Basil 50 gm Coriander leaves 50 gm Mint leaves Ginger to taste Chilli to taste Salt...

  • 5 Tony Singh’s Kheema Mutter
    Ingredients (Serves 4) 450g lean lamb minced 1 large onion, chopped 2.5 cm ginger, finely grated 4 garlic cloves, crushed 6 tbsp oil 3-4 tomatoes, skinned and chopped 1 tbsp...



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