Indian Fish Curry Recipes - Prawn And Mushroom

As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.

Serves four.
Preparation and cooking time: 15-20 minutes.

Ingredients :

4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander

Directions :

1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.

2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.

3. Add the curry sauce, salt, chilli powder, and ground coriander.

4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.

5. Now add the prawns and garam masala and simmer for three minutes.

6. Drain off excess oil and serve sprinkled with green coriander.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.

Curry Sauce

For approximately eight main course dishes.

Preparation and cooking time: 1 hr 30 minutes approx.

Ingredients :

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika


Preparation Method :

Stage One :

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
2. Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
4. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
5. Leave to cool.

Stage Two :

1. Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes.
2. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
3. Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb Freezing. Freezing is best done at this stage.

Stage Three :

1. Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
2. Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
5. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
6. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
7. Use immediately or cool and refrigerate for up to four days.

Indian Starter Recipes - Spinach Vadai

Ingredients :

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
grated Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method :

1. Soak the dhalls for 1 hour in water.
2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
3. Add chopped spinach and makes small balls and deep fry in oil.

Indian Starter Recipes - Gobi Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta (wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method :

1. In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter.

2. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

3. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

4. Now add the chopped garlic and green chilli paste and fry for a minute.

5. Add the soy souce and stir for a minute.

6. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

7. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy..It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Indian Curry Recipes - Mix Veg Curry

Making time: 20 minutes.
Makes: 2 servings

Ingredients :

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Method :

1. Drain the boiled vegetables, keep stock aside.
2. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3. Heat butter, add seeds, allow to splutter.
4. Add ginger, garlic and paste.
5. Stir fry for 3-4 minutes.
6. Add vegetables except tomatoes.
7. Add 1/2 cup stock. Cover, simmer for 5 minutes.
8. Add salt, chilli powder,tomatoes and cook till gravy is thick.
9. Serve hot with parathas or chappatis.

Indian Curry Recipe - Cauliflower Curry

(serves 6)

Ingredients :

Cauliflower - 3 cups (in flowerets) Peeled
cubed potatoes
2 cups Oil
4 tablespoons Coriander leaves
1 tablespoon Rasam powder
2 teaspoon Cummin seeds
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Turmeric powder
- 1/4 teaspoon Hing powder
1/4 teaspoon Onion
2 Green chillies
2 Capsicum
1 Ginger

Method:

1. Chop all vegetables.

2. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.

3. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.

4. Add tomatoes and fry till it becomes mushy.

5. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.

6. Cover and cook till the vegetables are cooked and the curry is dry.

7. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.

8. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Indian Yogurt Dishes - Yoghurt Flavoured with Garlic and Cummin

The combination of garlic and cummin flavours is quite unusual in a yoghurt dish, but the wonderful taste of this preparation only serves to illustrate the wide variety of ingredients that can be successfully added to yoghurt.

Serves four.
Preparation time: 4-5 minutes.

Ingredients :

1 pint (570ml) plain yoghurt
1 teaspoon salt
1 small clove garlic
½-1 green chilli finely chopped
1 teaspoon whole cummin
2 teaspoons finely chopped onion
Pinch turmeric

Method :

1. Put the yoghurt and salt into a bowl and beat with a fork until smooth and creamy.
2. Crush the garlic using a garlic press or chop very finely.
3. Add yoghurt together with the remaining ingredients and mix.
4. Serve immediately or keep in the refrigerator until required.

Indian Chutney Recipes - Mint Chutney

Ingredients :

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method :

1. Fry all these in a little oil, one by one.
2. Blend to a smooth paste using a little water.

Indian Chutney Recipes - Tomato Chutney

Ingredients :

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method :

1. Heat 1/2 the amount of oil and add the methi.
2. Fry for a minute and then add the tomatoes.
3. Fry till the tomatoes turn soft.
4. Blend this into a smooth paste, along with the tamarind and the coconut.
5. Set aside.
6. Heat the rest of the oil and add the chopped garlic and onion.
7. Fry till the onion turns translucent and the garlic browns.
8. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
9. Add the blended paste, salt and hing and heat through.
10. Goes very well with plain rice or chapati.

Indian Pickle Recipes - Tamarind Pickle (Pulikkachal)

Ingredients :

Coriander Seeds (Dhaniya),
Ffenugreek Seeds,
Sesame Seeds - each 1 spoon
Asafoetida - 1/4 spoon

Method :

1. Slightly roast the above without oil and grind into fine powder.

2. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.

3. Add tamarind juice to this and bring it to boil.

4. Add salt and heat with constant stirring until the mixture becomes thick.

5. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.

6. Store in refrigerator.

Indian Pickle Recipes - Lime Pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Chilli Powder - 4 spoons
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Fenugreek Seeds
Salt- 4 spoons

Method :

1. Fresh lime, cut into medium pieces.(Preseve the juice while cutting).

2. Add salt- 4 spoons, red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

3. Next day add 1/4 cup of sesame oil and leave it aside.

4. Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.

5. Add this to the pickle and mix.

6. Store in refrigerator.

Indian Sweet Recipes - Khajur Burfi or Rolls

Ingredients :

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :

1. Break up khajur coarsely
2. Add milkmaid and dryfruit all in a heavy, non-stick pan.
3. Cook on slow flame, stirring continuously.
4. Do not allow to stick to bottom.
5. It takes a while to cook
6. Stir gently till a soft lump forms.
7. Spread some of the coconut on a butter paper sheet.
8. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
9. Chill the rolls in the fridge
10. Cut into slices
11. Or set in a tray and cut into squares.

Indian Sweet Recipes - Chickoo Halwa

Ingredients :

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method :

1. Peel and mash chickoos or blend.
2. Add milk and boil in heavy saucepan.
3. When slightly thick add khoya and cook, stirring continuously.
4. Add sugar and ghee. Cook on low turning continuously till ghee oozes.
5. Garnish with almond or walnut in centre of the halwa.

Indian Vegetable Curry Recipes - Mushrooms and Peas

This delicious dish is not often found in restaurants, but one that is definitely worth trying. Halve, quarter, or thickly slice the mushrooms according to their size.

Serves 3-4.
Preparation and cooking time: 30 minutes.

Ingredients :

12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander

Directions :

1. Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.

2. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. Add the peas and cook for a further five minutes.

3. Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cummin, and chilli powder.

4. Simmer, stirring occasionally, for about 15 minutes.

5. Add the dried fenugreek and the garam masala and simmer for a further five minutes.

6. Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.

Indian Vegetable Curry Recipes - Chana Aloo

Chana or chickpeas are available ready cooked in cans from most supermarkets. Many restaurants buy them this way as they are cooked and convenient. If you buy them uncooked, they will need to be soaked for 24 hours and then simmered for about an hour to an hour and a half until tender.

Serves 3-4.
Preparation and cooking time: 20-25 minutes.

Ingredients :

½ lb (225g) potatoes
15 oz (425g) can chickpeas in brine
5 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
2 teaspoon tomato puree
1 teaspoon salt
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
½ teaspoon ambchoor (or 2 tablespoon lemon juice)
½ teaspoon dried fenugreek
2 teaspoon finely chopped green coriander

Directions :

1. Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch (2.3cm) dice.

2. Drain and rinse the chickpeas in a colander.

3. Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes until thickened.

4. Stir in all the remaining ingredients except the potatoes and the green coriander, and simmer gently for five minutes, stirring frequently.

5. Add the potatoes, heat through for four or five minutes, and stir in the green coriander.

Indian Bread Recipes - Yeast Recipe Nans

Preparation and cooking time: 30 minutes, plus an hour to prove the dough.


Ingredients :

¼ pt (150ml) milk (hand hot)
2 tablespoon castor sugar
2 tablespoon dried active yeast
1 lb (450g) plain flour plus extra for dusting
½ teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil
¼ pt plain yoghurt, beaten
1 large egg, beaten
A little melted vegetable ghee

Method :

1. Pour the milk into a bowl and stir in the sugar and the yeast. Set aside for 15 minutes until the mixture is frothy.

2. Sift the flour, salt, and baking powder into another bowl. Add to it the yeast mixture and all the remaining ingredients (except the ghee), and mix into a dough.

3. Place the dough onto a clean surface and kneed it for ten minutes or so, until it is smooth.

4. Put the dough in a greased bowl, cover with greased cling film, and set aside in a warm place for about an hour. The dough will double in size.

5. Kneed the dough again lightly before proceeding to make the nans as described in the previous recipe.

Indian Bread Recipes - Quick Recipe Nan

For six nans.

Preparation and cooking time: 30 minutes approx.

Ingredients :

1 lb (450g) SR flour plus extra for dusting
½ teaspoon salt
½ teaspoon Baking powder
2 tablespoon vegetable oil
4 tablespoon plain yoghurt beaten
2 Eggs (beaten)
¼ pt (150ml) water approx.
A little melted vegetable ghee

Directions :

1. Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.

2. Now add the water little by little, and using your hands, bring the flour together to make a soft dough.

3. Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.

4. Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.

5. Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.

6. Roll the ball out into a tear shape, or a round if you prefer.

7. Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.

8. Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.

9. Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.

10. Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.

11. Serve immediately.

Indian Starter Recipes - Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.

Preparation and cooking time: 15 minutes.
Serves four.

Ingredients :

16 king prawns
1 cup tandoori marinade

Tandoori marinade ingredients:

2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring

Method for Tandoori Marinade :

1. Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.
2. Empty into a bowl and add all the remaining ingredients. Beat the mixture until glossy.


Method for Tandoori King Prawn :

1. Remove shells and beards from the prawns, wash and drain.

2. In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated. (There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.)

3. Preheat your oven to the maximum temperate.

4. Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.

5. Bake near the top of the oven for 7-8 minutes.

6. Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce).

Note. : Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once. Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.

Indian Starter Recipes - Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.

Preparation and cooking time: 30 minutes.

Serves four.

Ingredients :

1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring

Method :

1. Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.

2. Pour into a bowl and add all the remaining ingredients and mix thoroughly.

3. Preheat oven to maximum temperature.

4. Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.

5. Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.

6. Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce.