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In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Classic curry powder is the traditional base for British-Indian cooking. Unlike specialized blends like garam masala (finishing) or tandoori (marinading), this powder is the workhorse, the foundation you fry with onions and aromatics to build a curry sauce. It's warm rather than fiery, aromatic rather than one-note. The blend of coriander, cumin, and turmeric is immediately recognizable; this is the curry your grandmother likely made.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango chutney and tangy lime pickle. This dish captures the essence of Indian pickles in a rich, flavorful lamb curry.
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors. This dish is not for the faint-hearted; serve with cooling accompaniments like rice, naan, and cold lager.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
Madrasi masala paste represents the very hot end of British-Indian curry pastes. It's made by toasting and grinding dry spices (mimicking the South Indian cooking technique) then combining them with fried aromatics. The vinegar and oil preservation technique allows batch preparation. The color is deep reddish-brown from the dried chillies, and the aroma is unmistakably fiery. This paste requires careful heat management during cooking and creates genuine sweat-inducing curries.
A sweet-spicy BIR-style mango chicken curry with plenty of tropical fruit brightness and mild curry-house heat. This recipe blends the pineapple-style sweetness of mango chutney and fruit chunks with a rich coconut-spiced base and tender chicken.