1. Lamb Curry
This is a family favourite. A hearty warming curry that’s perfect comfort food.
• 500 g lamb neck or lean
lamb
• 1 large onion
• 2 medium potatoes
• 1 tomato
• 2.5 cm ginger
• 2 cloves garlic
• 2 pieces cinnamon
• 5 cloves
• 2 cardamoms
• 2 tsp paprika
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
Method
Fry the chopped onion in a little oil until lightly brown. Add the
cinnamon, cloves and cardamom. Next, add the grated ginger
and garlic and fry well, stirring continuously.
Add the lamb, turn up the heat and brown the meat. Next, add
all the powdered spices and fry for a minute, stirring well.
Add the chopped tomato, a little water and salt to taste, then
cook for at least an hour. Finally, add the potatoes and cook for
another half an hour or until the meat and potatoes are cooked.
Tips - Using lamb on the bone helps thicken the sauce.
2. Beef Curry
Method
Chop the beef into cubes then fry with the chopped onions until
browned.
Add the grated ginger and garlic and cook for a few minutes.
Next add the powdered spices. Fry for two minutes.
Add the chopped tomatoes, water and salt then simmer for at
least 1.5 hrs.
Finally, add the potatoes and simmer for another hour until the
sauce is nice and thick. Garnish with chopped fresh coriander
leaves.
Tips - Try using beef shin instead of stewing steak for an even
richer, meatier curry.
3. Chicken Curry
Yum yum yum!
• 1 chicken
• 1 large onion
• 1 tomato
• 3 cloves garlic
• 2.5 cm ginger
• 1 tsp cumin seeds (jeera)
• 1 heaped tsp ground
cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp chilli powder
• coriander leaves
Method
Joint and skin the chicken then put the pieces to one side.
Chop the onions and fry until lightly browned. Add the cumin
seeds, grated ginger and garlic, and fry for a few minutes.
Add the chicken pieces to the pan and brown. Then add the
rest of the spices and fry for a few minutes.
Add salt, the chopped tomato and some water then bring to the
boil and simmer for at least 1 hour. Garnish with fresh coriander leaves.
Tips - You can add potatoes to this curry, or even bulk it out
with a couple of hard boiled eggs.
4. Spicy Chicken Number 1
Cut the chicken into pieces (the recipe works equally well with
large or small pieces, or chicken on or off the bone).
• 6 chicken pieces
• 4 tbsp natural yoghurt
• 2 tbsp single cream
• 1 onion
• 2.5 cm ginger
• 2 cloves garlic
• 1 tsp ground cumin
• 2 tsp ground coriander
• black pepper
• paprika
Method
To make the marinade mix the yoghurt and cream in a bowl
with the grated ginger, crushed garlic, ground cumin, ground
coriander, finely chopped onion and salt and pepper.
These cutlets are a bit like a beefy fish cake. Good with chopped
salad and plenty of raita.
• 500 g minced beef
• 2 large potatoes
• 1 onion
• 1 egg
• 2 green chillies
• 4 cloves garlic
• 2 cm ginger
• bread crumbs
Method
Boil the potatoes until cooked, then mash them.
Fry the grated ginger, garlic and chopped chillies then add the
minced beef a bit at a time and fry until cooked, stirring continuously. Salt to taste.
Finely chop the onions. Fry in oil then mix with the mashed
potatoes, onions and meat.
Divide the mixture into 10 portions. Form into fat sausage or
beefburger shapes, dip in the beaten egg and bread crumbs, and
then refrigerate for a few hours.
Finally, fry until golden brown.
8 Minced Beef Kebab
The kebabs are good as a starter, or drizzle with yogurt and eat
wrapped in a flat bread with plenty of salad.
• 250 g minced beef
• 1/2 onion
• 1 green chilli
• 1/2 tsp chilli powder
• 1 clove garlic
• 1 cm ginger
• 1 tsp garam masala
• bread crumbs
Method
Grate the ginger and garlic then chop and deseed the chilli.
Finely chop the onion.
Next, mix the ginger, garlic, chilli and onion with the minced
beef, the powdered spices and a handful of breadcrumbs. Salt
to taste.
Form into fat sausage shapes around wooden skewers and chill
for at least one hour.
Cook in the oven at 160
C for about 30 mins.
9 Liver Curry
If you like liver you should love this curry. If not, then... The
curry sauce should work well with venison or other strong flavoured game.
• 250 g chicken liver
• 1 onion
• 1 tomato
• 1 clove garlic
• 3 cm ginger
• 1.5 tsp paprika
• 1/2 tsp chilli powder
• 1 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp sugar
• coriander leaves
Method
Finely chop the onion and fry on a low heat until soft.
Add the grated ginger and garlic and fry well, stirring continuously.
Add the powdered spices and fry for a few minutes.
Next add the chicken livers and fry lightly then add salt, the
sugar and a chopped tomato. Add a little water and boil until
cooked. Garnish with fresh coriander.
10 Minced Lamb and Puy Lentil Pilau
A tasty meal in itself ! The ingredients below should make a
pilau for about 6. Serve with chutney or pickles.
• 250 g minced lamb
• 70 g puy lentils
• 300 g rice
• 2 onions
• 1 tomato
• 2 cloves garlic
• 2.5 cm ginger
• 1 tbsp yoghurt
• 3/4 tsp cumin powder
• 3/4 tsp garam masala
• 1/4 tsp chilli powder
• 1/4 tsp turmeric
• 1 cinnamon stick
• 10 peppercorns
• 2 cloves
• 1 cardamom
• coriander leaves
Method
Wash the rice and leave to soak in cold water. Next cook the
lentils. Wash them then simmer in 200 ml water for 30 minutes.
Add a little salt.
Finely slice one of the onions and fry until brown. Then drain
on kitchen paper and leave to one side.
Roughly chop the second onion and fry until soft. Add the
grated ginger and crushed garlic and fry, stirring continuously.
Next, add the minced lamb a little at a time until brown.
Add the chopped tomato, cumin, garam masala, chilli powder
and turmeric to the minced lamb and cook for about 15 mins.
Stir in the yoghurt and a pinch of salt then cook for another 15
minutes. When the meat is cooked, add half of the coriander
(chopped) and stir it in. Add a little water if too dry.
In a separate pan bring about 750ml water to the boil, add the
drained rice, cardamom, cinnamon stick, peppercorns, cloves
and a pinch of turmeric. Simmer for about 7 minutes.
Remove the whole spices from the rice. Then start to assemble
the pilau.
Melt some butter in a large saucepan or stock pot. Add a layer of
rice, then half the fried onions and all the puy lentils (drained).
Cover this with a thick layer of rice and then the cooked minced
lamb. Put the remaining rice on top and finish off with the rest
of the fried onions. Add about 100 ml of water.
Cook on a low heat with the lid on for about 20 minutes then,
when the rice is completely cooked, sprinkle the remaining chopped
coriander on the top.
11.Prawn Malai Curry
This hot sweet curry with coconut is a southern Indian style
favourite.
• 500 g prawns
• 3 oz creamed coconut
• 3 tsps ginger
• 1 tsp chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 3 bay leaves
• 1 tsp ghee
• 1 tsp sugar
Method
Make up creamed coconut milk to 180 ml with boiling water.
Mix the prawns with turmeric powder.
Heat a little oil in a pan. Put 3 bay leaves in the hot oil and then
add the grated ginger, red chilli powder, sugar and turmeric. Fry
on a low heat for 3 to 4 minutes.
Place the prawns in the pan and fry for a further 2 minutes.
Next, add the coconut milk. Bring to the boil then simmer for
5 minutes until the sauce has thickened. Remove the pan from
heat, add the garam masala and ghee, then bring back to the
boil. Remove from heat and serve.
Tips - Take care not too catch the spices on the bottom of the pan. You can substitute melted butter for the ghee.
12. Bhoona Prawn
This is a fresh and zingy prawn curry. Very different to the prawn malai but equally delicious. The sauce makes a good base for a fish curry with any firm white fish.
• 450 g peeled prawns
• 1 onion
• 3 cloves garlic
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tomato
• coriander leaves
Method
Heat the oil in a pan. Dice the onion and gently fry it until tender.
Add the garlic, garam masala, chilli powder and turmeric, stir well and fry for 30 seconds. Add the prawns and fry gently for two minutes.
Next add the chopped tomato and half a cup of water to the pan. Cover and simmer gently until dry. Garnish with chopped coriander leaves.
13. Spicy Prawns
Method
Finely chop a handful of fresh coriander.
Heat a knob of butter with some oil in a pan.
Grate the ginger and finely dice the garlic. Next add to the pan,
together with the dry spices and fry for a minute or so.
Add the fresh coriander and prawns. Heat until warmed through.
Serve dry.
14. Sardine and Aubergine Curry
This is very quick to make, very tasty, and probably very good for you as well!
• 125g tinned sardines (inolive oil)
• 1 aubergine
• 1 tsp kalonji (onion seed)
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• coriander leaves
Method
Drain and break up the sardines and slice the aubergine lengthways into pieces of about the same size as the fish.
Heat some oil in a pan and fry the kalonji. Then add the turmeric, chilli and aubergine, and fry lightly.
Next add a little water and boil for a few minutes. Then mix the fish into the aubergine mixture and heat gently. Check the seasoning and salt to taste.
After the fish are warmed through add some fresh chopped coriander and it’s ready to serve!
Tips - Try substituting the sardines for tinned mackerel fillets.
Or use fresh mackerel fillets: sprinkle the fish with turmeric, fry
gently, then add to the aubergine mixture as above.
This is a family favourite. A hearty warming curry that’s perfect comfort food.
• 500 g lamb neck or lean
lamb
• 1 large onion
• 2 medium potatoes
• 1 tomato
• 2.5 cm ginger
• 2 cloves garlic
• 2 pieces cinnamon
• 5 cloves
• 2 cardamoms
• 2 tsp paprika
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
Method
Fry the chopped onion in a little oil until lightly brown. Add the
cinnamon, cloves and cardamom. Next, add the grated ginger
and garlic and fry well, stirring continuously.
Add the lamb, turn up the heat and brown the meat. Next, add
all the powdered spices and fry for a minute, stirring well.
Add the chopped tomato, a little water and salt to taste, then
cook for at least an hour. Finally, add the potatoes and cook for
another half an hour or until the meat and potatoes are cooked.
Tips - Using lamb on the bone helps thicken the sauce.
2. Beef Curry
A rich meaty curry perfect for those winter months. Beef isn’t
often used in curry, but good stewing steak (or, even better, beef
shin) works really well. Cook long and slow until the meat is
melt-in-your-mouth and the beef and potatoes are infused with
all the curry flavour.
often used in curry, but good stewing steak (or, even better, beef
shin) works really well. Cook long and slow until the meat is
melt-in-your-mouth and the beef and potatoes are infused with
all the curry flavour.
• 500 g stewing steak
• 2 onions
• 2 potatoes
• 2 tomatoes
• 2.5 cm ginger
• 3 cloves garlic
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp garam masala
• coriander leaves
• 2 onions
• 2 potatoes
• 2 tomatoes
• 2.5 cm ginger
• 3 cloves garlic
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp garam masala
• coriander leaves
Method
Chop the beef into cubes then fry with the chopped onions until
browned.
Add the grated ginger and garlic and cook for a few minutes.
Next add the powdered spices. Fry for two minutes.
Add the chopped tomatoes, water and salt then simmer for at
least 1.5 hrs.
Finally, add the potatoes and simmer for another hour until the
sauce is nice and thick. Garnish with chopped fresh coriander
leaves.
Tips - Try using beef shin instead of stewing steak for an even
richer, meatier curry.
3. Chicken Curry
Yum yum yum!
• 1 chicken
• 1 large onion
• 1 tomato
• 3 cloves garlic
• 2.5 cm ginger
• 1 tsp cumin seeds (jeera)
• 1 heaped tsp ground
cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp chilli powder
• coriander leaves
Method
Joint and skin the chicken then put the pieces to one side.
Chop the onions and fry until lightly browned. Add the cumin
seeds, grated ginger and garlic, and fry for a few minutes.
Add the chicken pieces to the pan and brown. Then add the
rest of the spices and fry for a few minutes.
Add salt, the chopped tomato and some water then bring to the
boil and simmer for at least 1 hour. Garnish with fresh coriander leaves.
Tips - You can add potatoes to this curry, or even bulk it out
with a couple of hard boiled eggs.
4. Spicy Chicken Number 1
Spiced chicken is great cold with salads and crunchy bread (definitely a favourite on picnics or at cricket tea!) It’s also good hot with some dahl and naan bread.
• 3 tbsp olive oil
• 2 tsp ground cumin
• 3 tsp ground coriander
• 1/2 tsp black pepper
• 1 tsp chilli powder
• 1/2 lemon (juiced)
• 3 cloves garlic
• 4 chicken pieces
• 2 tsp ground cumin
• 3 tsp ground coriander
• 1/2 tsp black pepper
• 1 tsp chilli powder
• 1/2 lemon (juiced)
• 3 cloves garlic
• 4 chicken pieces
Method
Cut the chicken into pieces (the recipe works equally well with
large or small pieces, or chicken on or off the bone).
Next, make a paste of all ingredients then marinade the chicken
in the paste for as long as possible. Store in fridge.
in the paste for as long as possible. Store in fridge.
Cook in a hot oven at 210 ◦C for 30 minutes (or until cooked).
Tips - The chicken pieces can also be cooked under the grill.
5. Spicy Chicken Number 2
You can never have too much spicy chicken. This is slightly
more effort than the previous recipe, but equally good. Serve
with flat bread, raita and salad.
5. Spicy Chicken Number 2
You can never have too much spicy chicken. This is slightly
more effort than the previous recipe, but equally good. Serve
with flat bread, raita and salad.
• 6 chicken pieces
• 4 tbsp natural yoghurt
• 2 tbsp single cream
• 1 onion
• 2.5 cm ginger
• 2 cloves garlic
• 1 tsp ground cumin
• 2 tsp ground coriander
• black pepper
• paprika
Method
To make the marinade mix the yoghurt and cream in a bowl
with the grated ginger, crushed garlic, ground cumin, ground
coriander, finely chopped onion and salt and pepper.
Skin the chicken pieces (legs or thighs) and put a couple of
slashes into each leg. Then, place in the bowl with the marinade
and rub the mix into the chicken. Leave in the refrigerator for
at least 3 hours.
slashes into each leg. Then, place in the bowl with the marinade
and rub the mix into the chicken. Leave in the refrigerator for
at least 3 hours.
Finally, sprinkle the chicken with olive oil and a pinch of paprika. Then cook on a rack in a pre-heated oven at 180◦C for about 30 to 40 mins.
Tips - Try using a whole jointed chicken instead of separate
chicken pieces.
6. Minced Beef Curry
A quick and easy curry. It literally takes only 20 minutes to prepare and cook and it’s excellent with naan, pitta bread or rice. Serve with mango chutney and a little chopped salad.
• 500 g minced beef
• 1 onion
• 1.5 cm ginger
• 3 cloves garlic
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 2 potatoes
• 1 dsp tomato puree
• 1 tsp sugar
• 1/2 cup peas
• 1/2 tsp garam masala
• coriander leaves
Method
Fry chopped onion in a little oil. Add the minced beef in batches
and fry until the meat is brown.
Next, add the grated ginger and garlic, and continue frying.
Add the red chilli, turmeric, paprika and cumin, then stir. Fry
for a few minutes.
Chop the potatoes into small cubes. Add to the pan, and fry for
a few minutes stirring well. Add tomato puree and sugar, then
salt to taste. Add the peas and a little water. Boil for about 15
minutes or until the potatoes are cooked.
To finish, add the garam masala and stir. Garnish with coriander.
Tips - This should be quite a dry curry; boil until the sauce is
as thick as required.
chicken pieces.
6. Minced Beef Curry
A quick and easy curry. It literally takes only 20 minutes to prepare and cook and it’s excellent with naan, pitta bread or rice. Serve with mango chutney and a little chopped salad.
• 500 g minced beef
• 1 onion
• 1.5 cm ginger
• 3 cloves garlic
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 2 potatoes
• 1 dsp tomato puree
• 1 tsp sugar
• 1/2 cup peas
• 1/2 tsp garam masala
• coriander leaves
Method
Fry chopped onion in a little oil. Add the minced beef in batches
and fry until the meat is brown.
Next, add the grated ginger and garlic, and continue frying.
Add the red chilli, turmeric, paprika and cumin, then stir. Fry
for a few minutes.
Chop the potatoes into small cubes. Add to the pan, and fry for
a few minutes stirring well. Add tomato puree and sugar, then
salt to taste. Add the peas and a little water. Boil for about 15
minutes or until the potatoes are cooked.
To finish, add the garam masala and stir. Garnish with coriander.
Tips - This should be quite a dry curry; boil until the sauce is
as thick as required.
7 Minced Beef Cutlet
These cutlets are a bit like a beefy fish cake. Good with chopped
salad and plenty of raita.
• 500 g minced beef
• 2 large potatoes
• 1 onion
• 1 egg
• 2 green chillies
• 4 cloves garlic
• 2 cm ginger
• bread crumbs
Method
Boil the potatoes until cooked, then mash them.
Fry the grated ginger, garlic and chopped chillies then add the
minced beef a bit at a time and fry until cooked, stirring continuously. Salt to taste.
Finely chop the onions. Fry in oil then mix with the mashed
potatoes, onions and meat.
Divide the mixture into 10 portions. Form into fat sausage or
beefburger shapes, dip in the beaten egg and bread crumbs, and
then refrigerate for a few hours.
Finally, fry until golden brown.
8 Minced Beef Kebab
The kebabs are good as a starter, or drizzle with yogurt and eat
wrapped in a flat bread with plenty of salad.
• 250 g minced beef
• 1/2 onion
• 1 green chilli
• 1/2 tsp chilli powder
• 1 clove garlic
• 1 cm ginger
• 1 tsp garam masala
• bread crumbs
Method
Grate the ginger and garlic then chop and deseed the chilli.
Finely chop the onion.
Next, mix the ginger, garlic, chilli and onion with the minced
beef, the powdered spices and a handful of breadcrumbs. Salt
to taste.
Form into fat sausage shapes around wooden skewers and chill
for at least one hour.
Cook in the oven at 160
C for about 30 mins.
9 Liver Curry
If you like liver you should love this curry. If not, then... The
curry sauce should work well with venison or other strong flavoured game.
• 250 g chicken liver
• 1 onion
• 1 tomato
• 1 clove garlic
• 3 cm ginger
• 1.5 tsp paprika
• 1/2 tsp chilli powder
• 1 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp sugar
• coriander leaves
Method
Finely chop the onion and fry on a low heat until soft.
Add the grated ginger and garlic and fry well, stirring continuously.
Add the powdered spices and fry for a few minutes.
Next add the chicken livers and fry lightly then add salt, the
sugar and a chopped tomato. Add a little water and boil until
cooked. Garnish with fresh coriander.
10 Minced Lamb and Puy Lentil Pilau
A tasty meal in itself ! The ingredients below should make a
pilau for about 6. Serve with chutney or pickles.
• 250 g minced lamb
• 70 g puy lentils
• 300 g rice
• 2 onions
• 1 tomato
• 2 cloves garlic
• 2.5 cm ginger
• 1 tbsp yoghurt
• 3/4 tsp cumin powder
• 3/4 tsp garam masala
• 1/4 tsp chilli powder
• 1/4 tsp turmeric
• 1 cinnamon stick
• 10 peppercorns
• 2 cloves
• 1 cardamom
• coriander leaves
Method
Wash the rice and leave to soak in cold water. Next cook the
lentils. Wash them then simmer in 200 ml water for 30 minutes.
Add a little salt.
Finely slice one of the onions and fry until brown. Then drain
on kitchen paper and leave to one side.
Roughly chop the second onion and fry until soft. Add the
grated ginger and crushed garlic and fry, stirring continuously.
Next, add the minced lamb a little at a time until brown.
Add the chopped tomato, cumin, garam masala, chilli powder
and turmeric to the minced lamb and cook for about 15 mins.
Stir in the yoghurt and a pinch of salt then cook for another 15
minutes. When the meat is cooked, add half of the coriander
(chopped) and stir it in. Add a little water if too dry.
In a separate pan bring about 750ml water to the boil, add the
drained rice, cardamom, cinnamon stick, peppercorns, cloves
and a pinch of turmeric. Simmer for about 7 minutes.
Remove the whole spices from the rice. Then start to assemble
the pilau.
Melt some butter in a large saucepan or stock pot. Add a layer of
rice, then half the fried onions and all the puy lentils (drained).
Cover this with a thick layer of rice and then the cooked minced
lamb. Put the remaining rice on top and finish off with the rest
of the fried onions. Add about 100 ml of water.
Cook on a low heat with the lid on for about 20 minutes then,
when the rice is completely cooked, sprinkle the remaining chopped
coriander on the top.
11.Prawn Malai Curry
This hot sweet curry with coconut is a southern Indian style
favourite.
• 500 g prawns
• 3 oz creamed coconut
• 3 tsps ginger
• 1 tsp chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 3 bay leaves
• 1 tsp ghee
• 1 tsp sugar
Method
Make up creamed coconut milk to 180 ml with boiling water.
Mix the prawns with turmeric powder.
Heat a little oil in a pan. Put 3 bay leaves in the hot oil and then
add the grated ginger, red chilli powder, sugar and turmeric. Fry
on a low heat for 3 to 4 minutes.
Place the prawns in the pan and fry for a further 2 minutes.
Next, add the coconut milk. Bring to the boil then simmer for
5 minutes until the sauce has thickened. Remove the pan from
heat, add the garam masala and ghee, then bring back to the
boil. Remove from heat and serve.
Tips - Take care not too catch the spices on the bottom of the pan. You can substitute melted butter for the ghee.
12. Bhoona Prawn
This is a fresh and zingy prawn curry. Very different to the prawn malai but equally delicious. The sauce makes a good base for a fish curry with any firm white fish.
• 450 g peeled prawns
• 1 onion
• 3 cloves garlic
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tomato
• coriander leaves
Method
Heat the oil in a pan. Dice the onion and gently fry it until tender.
Add the garlic, garam masala, chilli powder and turmeric, stir well and fry for 30 seconds. Add the prawns and fry gently for two minutes.
Next add the chopped tomato and half a cup of water to the pan. Cover and simmer gently until dry. Garnish with chopped coriander leaves.
13. Spicy Prawns
The spicy prawns make excellent buffet food. Good served as part of a cold buffet with plenty of crunchy bread and chopped salad.
• 400 g cooked prawns
• 2.5 cm ginger
• 2 cloves garlic
• 1/2 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• coriander leaves
• 2.5 cm ginger
• 2 cloves garlic
• 1/2 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• coriander leaves
Method
Finely chop a handful of fresh coriander.
Heat a knob of butter with some oil in a pan.
Grate the ginger and finely dice the garlic. Next add to the pan,
together with the dry spices and fry for a minute or so.
Add the fresh coriander and prawns. Heat until warmed through.
Serve dry.
14. Sardine and Aubergine Curry
This is very quick to make, very tasty, and probably very good for you as well!
• 125g tinned sardines (inolive oil)
• 1 aubergine
• 1 tsp kalonji (onion seed)
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• coriander leaves
Method
Drain and break up the sardines and slice the aubergine lengthways into pieces of about the same size as the fish.
Heat some oil in a pan and fry the kalonji. Then add the turmeric, chilli and aubergine, and fry lightly.
Next add a little water and boil for a few minutes. Then mix the fish into the aubergine mixture and heat gently. Check the seasoning and salt to taste.
After the fish are warmed through add some fresh chopped coriander and it’s ready to serve!
Tips - Try substituting the sardines for tinned mackerel fillets.
Or use fresh mackerel fillets: sprinkle the fish with turmeric, fry
gently, then add to the aubergine mixture as above.
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