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May produce

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Balti Masala

Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries. Unlike hot masalas, this blend emphasizes warmth over fire. The whole spices are dry-roasted to develop their individual characters before grinding, creating depth of flavor that pre-ground blends can't match. The cinnamon provides sweetness, coriander seeds contribute earthiness, and cardamom adds aromatics. This is a curry powder that improves with age; it develops better flavor after 1-2 weeks of storage.

Curry Powder 10 minutes Serves200

Bombay Potatoes

Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.

Sides 22 minutes Serves4-6

Cabbage Foogath

A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.

Sides 25 minutes Serves4

Cabbage Thoran

Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.

Sides 25 minutes Serves4

Caribbean Chicken Curry Stew

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.

Jamaican 10 minutes Serves4

Chicken Methi Curry

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.

Indian 20 minutes Serves4

Curry Base Gravy

The foundation sauce behind almost every British-Indian-Restaurant curry. A huge pot of onions is simmered with cumin until completely collapsed, then oil and a small handful of spices go in, then it is blended smooth and held back for service. Once you have a batch in the fridge or freezer, BIR-style curries come together in minutes: a ladle of base into a hot pan with garlic-ginger and spice, then the protein, then finished to order. The sauce itself is mildly sweet and neutral; the character of the finished curry comes from what you do with it at the end.

Base 10 minutes Serves4

Fishcakes

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that sponginess comes from the egg, so I tend to leave it out. Fishcakes are usually deep-fried in street stalls and restaurants, but I find it much easier to shallow-fry them. These are great served with sweet chilli sauce, Thai seafood dipping sauce and/or cucumber and chilli relish.

Snacks 25 minutes Serves12

French Bean Foogath

French beans are trimmed and chopped into 1 cm pieces. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, sliced onion is softened briefly, and the beans are tossed in with a splash of water to steam-cook them through. Fresh grated coconut is folded through at the end with a finishing pinch of green chilli.

Sides 22 minutes Serves4

Kashmiri Chicken

An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.

Indian 20 minutes Serves4

Lamb Achari

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.

Indian 20 minutes Serves4

Lamb Naga Phall

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.

Indian 20 minutes Serves1-2

Madrasi Masala Paste

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.

Curry Paste 17 minutes Serves450

Onion Bhajis

Onion bhajis are the simplest fritters yet utterly addictive. Thinly sliced onions are coated in a spiced chickpea flour batter, then briefly deep-fried until golden and crispy. They're light and delicate, with an irresistible crispness that shatters between your teeth. Serve immediately while hot and crunchy, accompanied by chutney or yoghurt relish. This is takeaway food at its finest, made fresh at home.

Sides 12 minutes Serves15

Onion Bhajis

Onion bhajis are golden, crispy fritters made from sliced onions bound in a spiced gram flour batter and deep fried until crunchy and cooked through. The combination of chilli, turmeric, coriander, and curry leaves gives them a warmly aromatic flavour that pairs perfectly with cooling yoghurt-based dips. Freshly made, they are a satisfying vegetarian snack or side dish alongside a curry.

Snacks 20 minutes Serves15

Pol Sambol

Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a mortar, or pulsed briefly in a small food processor. Red onion, Maldive fish flakes and curry leaves are folded through. The mixture stays moist; the chillies soak in and turn the sambol deep red.

Sri Lankan 10 minutes Serves4

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24 recipes

May produce

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Balti Masala

Bombay Potatoes

Cabbage Foogath

Cabbage Thoran

Caribbean Chicken Curry Stew

Chicken Methi Curry

Curry Base Gravy

Fishcakes

French Bean Foogath

Kashmiri Chicken

Lamb Achari

Lamb Naga Phall

Madrasi Masala Paste

Onion Bhajis

Onion Bhajis

Pol Sambol