Tag Archives: garlic

Shevandi Kada…King Prawn and Baby Onion


SAM_3457Two of my most favourite things in the world prawn and onion and this “nearly” traditional recipe which features both in a symphony of taste. Although you really will have to love onion to fully appreciate this recipe the sauce is unctuous  and full of the sweet and sour flavours of the Jaggery and the tamarind with chopped onion making the basis of the sauce and if that’s not enough onion for you, whole baby onions or shallots bringing a final hint of sweetness, truly delicious, and all held together with some juicy large king Prawns to bring that extra texture and taste that make for a fantastic seafood curry!

I have “demonised” the recipe as the original I was gifted essentially had no seasoning or spice and a very large glass of Goan fire water “Feni”, made from coconut or cashew nuts and in Goa & kerala where this recipe originates and available everywhere in those two provinces, however in downtown Nottingham I have to admit I couldn’t find it anywhere. The recipe also demands baby pearl onions, these may be a bit tricky to lay your hands on too but shallots will do just as good a job using the smallest you can get.

So there is no alcohol, is that a loss…. Nah don’t think so!

The What’s in it (2 persons)

5 or 6 baby onions or shallots per person

Salt to season


3 Tablespoons Mustard oil

8 Curry leaves

1 large Onion finely chopped

1inch Ginger

1heaped teaspoon garlic paste

2 green chillies de-seeded and finely chopped

1tsp fenugreek

1tsp turmeric

1tsp Garam Masala

25oml Fish stock

2tsp Tamarind paste

1 flat tbsp Jaggery/brown sugar

1 fine chopped Tomato

1tbsp Plain yoghurt

36 pearl onions(Shallots as many as you think for 3 persons) peeled and kept whole

350 gm  RAW prawns as large as you can find, peeled and deveined

Salt to taste…..

The How To……

Peel the baby onions or shallots and boil in salted water for about fifteen minutes until soft set aside until required

Bring your mustard oil up to heat add the curry leaves, and fry for no longer than a minute or two or until the curry leaves change colour, add  the onions and fry until golden brown, take your time with this as this is the base of the sauce. Then add the green chillies, the ginger and the garlic pastes and fry for a minute or two longer until the garlic smell has dropped away. Add the Fenugreek , Turmeric and Garam masala cook for a further couple of minutes, then add 250ml fish stock, and the jaggery and Tamarind paste, the chopped tomato and reduce to a thick sauce. Finally adding the baby onions and yoghurt for the last five minutes.SAM_3455

Now you can add the prawns and cook them  through this shouldn’t take more than five minutes, serve with whatever you like to eat your Indian food with!


Fusion Carbon Footprint veg curry


Meen Kozhambu(Saucy Fish Curry)


One of the great pleasures of curry for me is Sauce a truly rich curry well cooked with lashings of sauce that can be soaked up in the rice or naan and still have more to spare is perhaps one of my greatest joys and this recipe is just that saucy!

It will take an hour or so to cook and prepare and will serve 4 to 6 so get your chums round and enjoy this easy to cook and prepare curry explosion!


4 tabsp Veg oil

1tsp Black Mustard Seeds

1 Tsp Fenugreek Seeds

2 or 3 Red Kashmiri Chillies

3 medium Onions sliced

2 tbsp crushed fresh Ginger

2 tbsp crushed Garlic

2 sprigs Curry Leaves, or 10 to 15 dried

1 tbsp ground Turmeric

2 tsp red Chilli powder

4 Tomatoes roughly chopped

1 tbspTamarind paste

1Kg 2.25 Lb firm fish fillets skinned and cut into strips

1 Cup Coconut Cream

juice .5 Lemon

Salt to taste


As usual heat the oil in a heavy pan over a medium heat,adding the Black Mustard seeds and wait for the crackle, that should be about a minute or so, Add the Fenugreek Seeds and stir fry until they turn light golden brown:Now the Red chillies whole, when the chillies turn that deep dark golden brown that only they can do, add the onions, saute for about a minute, adding the crushed Ginger and Garlic and cooking for a further 2 minutes, that should be enough time for them to release their flavours.

Now add the Curry leaves Turmeric and chilli Powder, season with salt and cook for a further 30 seconds or so!

Now is the time to add the chopped Tomatoes which will need about 5 minutes cooking time , or until they soften, adding in the Tamarind paste at this time, and giving it all a good stir

Now is the ti9me to add the fish fillets, now cover and cook on a low heat for 10-15 minutes or until the fish is cooked through, add the coconut cream, bring the whole dish up to serving temperature

Add the Lemon juice and serve….

and as we say round here jobs a gooden!

Dal Makhani (Creamy Black Dal)


This is a dish that could never be described as fast food, requiring firstly an overnight soak and then 6 plus hours on the stove, oh yeah on this patience is definately a virtue, but the pay off is a supreme Dal that is worth every second of the time required…

The word Makhani means with butter, and originates as does this dish from the Punjab; this dish  is rich and creamy and a joy to eat, but maybe not so good on the Cholesterol front, although we are all entitled to a little bit of this and that of the sinful kind, as it makes the world go round so much more smoothly. You of course can compensate that Dal on the other hand is rich in Roughage and cabohydrate, and has a kick like a mule from the Tablespoon of Red chilli powder that courses through its veins.

its very easy to make but does require your attention you need to stir this a lot, especially from the point you add the Garlic & ginger, and will pretty much need to be stoveside for the next two hours . This is a labour of love and well worth it as the end result will prove!

Ingredients & Method

14oz(400g)whole Urad Dal, you can tell they are whole as they are black in colour

Rinsed and drained then soaked for at least 10 hours……overnight is a good idea

Then place it on the cooker pour 5.25 pints(3litres) water,add in a couple of tablespoons of cooking oi,l bring to the boil, and simmer for something around four hours or until the dal is soft and cooked.

Then put together the following ingredients, and add them to the dal, season with some salt

5 tsp Garlic paste

3.5tsp Ginger paste

tbsp Red Chilli Powder

Continue to cook for another hour mashing the dal as you go using a wooden spatula, and scraping away any dal that is sticking to the edge of the pan!

Now add 3 medium  purreed tomatoes and continue to cook mashing and scraping for another hour or so.

Now add about 150g  of unsalted butter into the mix, continuing to scrape and mash as you go.

Finally stir in 4.5 fl oz(125ml) of single cream remove from the heat garnish and serve… at last!

Serves 6 to 8 persons

Lamb Dopiaza

      It is never my intention to do Indian Restaurant dishes and this is certainly one that you will find on the average menu that said that is where the similarity ends. It will taste nothing like or come to that look anything like the “Daag” based dish you get at the local take away or Restaurant.
       This dish is not a dish for the faint hearted with Dopiaza meaning “Double Onions” in that the onions, and there are five of them( that’s what I said five ) are added in two different ways , ground raw onion paste, and fried so if you’re an onion lover this is definitely the dish for you..

Lover is the right word too as onions have long been considered an Aphrodisiac and the Arabic book  The Perfumed Garden of Sensual Delight   and the author one  Abu-el Heiloukh ate lots of onions and suggests he remained rampant for 30 days. 🙂

Throw away the Viagra then, onions is all a man needs!

That said this dish is powerful on both flavours and textures and is second to none in the best of indian it is exacty as it says on the label !


2 Onions Roughly chopped

3 Onions Finely sliced

4 Garlic cloves

2 inches(5cm) Ginger Roughly chopped

3 Green Chillies

6 tbsp Ghee or Vegetable oil.

6 Cloves

Green Cardomons Crushed

2 tsp cumin Seeds

1 tsp Crushed Peppercorns

2 Sprigs of Fresh Curry leaves, or 12 dried leaves

800g  Lamb in 5 Cm Cubes

.25 tsp Turmeric

1 tsp ground Cumin

1 tsp ground Coriander

200g Yoghurt lightly whisked

2 tsp Garam Masala

pinch Asafoetida

1or 2 Tsp red chilli powder

salt to taste

2 tbsp chopped Boriander


The first thing to do here is create the onion paste by blending the rough chopped onion, garlic, ginger, and chillies together in a food processor, or pestle and mortar, whatever is your choice adding a little water to bring it together as a smooth paste.

creating the onion paste

In a heavy based pan heat the Ghee or oil over a medium heat , and then fry off the sliced Onions, until they are golden brown; at that point remove them from the pan using a slotted spoon and put them aside to drain on some kitchen paper. return the ghee to the heat, add the Cloves, Asafoetida, Cardamon, Curry leaves, Peppercorns and Cumin seeds, fry until they begin to splutter and then add the onion paste.

Reduce the heat slightly and fry stirring constantly for five to seven minutes making sure that the mixture does not brown

Fry the paste keeping the colour

Increase the heat and then add the meat, browning it all over, then add the Turmeric , ground Cumin, and Coriander. Continue to stir fry for a few minutes , taking care to ensure the mixture doesn’t stick , if it does just add a little water and continue to stir fry.

Now is the time to add those fried onions reserving a few for garnish .

Continue to stir fry for a few minutes more then fold in the yoghurt with 1 Tsp of Garam Masala.

Mix it all thoroughly and continue to cook stirring all the time, add in 250 ml of water bring to the boil, reduce the heat and simmer for about 45 minutes or until the meat is tender…..

Cook for 45 minutes

Check your chilli heat through this time, and feel free to add a spoonfull or two of red chilli powder as is your want, and dont take your eye off of it for too long as it has a thick sauce that can and will stick if you give it a chance that said if you wish to add a little more water to the gravy then do so.

And Finally

Add the renaining Garam Masala and adjust the seasoning, scatter with some chopped coriander and reserved fried onions ..job done enjoy!

Beef Coconut Masala


There are some things at the heart of indian cookery that are rare and one such item is beef. The Hindu religion reveres the cow, and as such would never consume it. Howver in ancient India, oxen and bulls were sacrificed to the gods and their meat was eaten. But even then the slaughter of milk-producing cows was prohibited. Verses of the Rigvedarefer to the cow as Devi (goddess), identified with Aditi (mother of the gods) herself.

Later, in  the spiritually fertile period that produced Jainism and Buddhism, Hindus stopped eating beef. This was mostly like for practical reasons as well as spiritual. It was expensive to slaughter an animal for religious rituals or for a guest, and the cow provided an abundance of important products, including milk, browned butter for lamps, and fuel from dried dung.

Some scholars believe the tradition came to Hinduism through the influence of strictly vegetarian Jainism. But the cow continued to be especially revered and protected among the animals of India.

By the early centuries AD, the cow was designated as the appropriate gift to the brahmans (high-caste priests) and it was soon said that to kill a cow is equal to killing a brahman. The importance of the pastoral element in the Krishna stories, particularly from the 10th century onward, further reinforced the sanctity of the cow.

All of that said there are enclaves in India those with a strong Christian population Goa and Kerala where this particular recipe originated, are happy to chow down on the old moo cow..

So are we ready to cook?

This is a time consuming recipe that will take several hours to cook, but no more than a few minute s to prepare.

Let me explain the first thing you need will be the Spice mix, and guess what you cant buy it…

Preperation is as follows Find your Pestle a mortar, because we dont use electric spice grinders do we and grind the following to a fine powder

3 Dried Red Chillies

2 tsp Coriander Seeds

1 tsp Ground Turmeric

1.24″(3cm) Cinamon Stick

.5 tsp Black Peppercorns

3 Cloves

The joy of grinding these together in a pestle an mortar must be undertaken to understand the aromas and the colours bounding forth, they will make your nostrils dance and your arm ache, as to bring these spices together will take you no less than 20 mins…. there again if that much art or time is not in your way of thinking use and electric grinder if you must, but try ending up with something looking as good if not better than this!

After the elbow grease

After the elbow grease.The finished spice powder

The other reason for doing the grinding bit by hand is that the recipe from here on in is pretty much chuck it in and keep an eye on it..

750 gm (10 oz ) Beef Stewing Steak

2 medium Onions sliced

1.25(3cm( fresh Ginger well Shredded

3 Chunky Garlic Cloves Chopped

3 Green Chillies Deseeded and chopped

2fl oz(50ml) Coconut oil

Add all that to a heavy based saucepan give it a good stir and add in the Spice mix, add enough water to cover the meat bring to the boil, and simmer for at least two hours, topping up with water from time to time.

When you believe its cooked add the following as a finishing touch that will lift the dish to the realms of superdish!

3 tbsp coconut oil

4 Shallots sliced

1 Red Pepper sliced

12 Curry Leaves

Fresh Chopped Coriander

Tbsp Toasted Coconut

Heat the cooconut oil in a frying pan and add the shallots , red pepper and curry leaves and cook until the onion is starting to brown , then aded the coconut, and some fresh coriander, add to the beef mix and cook until the moisture has evaporated…..

Serve it on a naan as I do…

or with rice or whatever yer fancy all is good!

If you havent worked it out by now this is a bad ass curry wwith attitude and more than enough chilli to make yer nose run….

Pineapple and vegetable Curry


Traditional British fare, try my Indian twist

So OK you have this lovely piece of Gammon Ready to roast, or grill in the case of a steak, and up comes the usual question “What are we having this with then”…. Pineapple rings…yawn boring boring boring do me a favour!

Pineapple curry isn’t usually the answer that comes back!

It should be but it aint, and the reason for that is very simple… the average pub grub presents you with a nice piece of the tinned article whenever you select it from their menu or of course you could always try the fried egg

Cynicism aside, Pineapple is always a great compliment to bacon in all its forms. Getting your head round meat with fruits can always be a challenge however these two Pineapple and Bacon are very old bosom buddies, with this recipe promising to lift  your gammon steak or Bacon joint, up to a level you would not have thought possible.

You can use pretty much any mix of veg here that takes you fancy and theres a little advice at the end of the recipe on how best to include them!

My recipe here includes peas sweetcorn carrots and onions, all based round a coconut masala,  and as such are in my humble opinion a great mix, and very tasty indeed!

Let me know what you think!


The first thing you need here is a coconut masala

3 Tbsp Coconut fresh if you can get it or desiccated soaked to soften in a little water works too

6 Cloves

1 inch piece Cinnamon

The seeds of one Cardamom pod

7 Dried Red Chilli

1 inch cube fresh Ginger

.25 tsp Salt

Blend all of the above together, adding a little water until you have a very smooth paste, remember this takes  time as coconut fresh or desiccated is a tough veg that resist blending but persevere, you will get there in the end!

Step 2

Once achieved set aside for later use!

1 tsp peanut oil

1 tbsp Ghee or Veg oil

2 Cups fresh  Pineapple (tinned if you must)

1 Medium Onion

1 Large Clove Garlic Paste

2 tbsp Garden Peas

2 tbsp  Sweetcorn

1 Large Carrot Cubed 1/2 inch cubes

1 sprig fresh Curry leaves(8or 9 Dried will do)

.5 tsp Cumin

.5 tsp Mustard seeds

pinch  Asafoetida

.25 tsp Turmeric

1  flatTbsp grated Jaggery(or any unrefined brown sugar)


Heat the pan add the teaspoon of Peanut oil add the Curry leaves, Cumin, Mustard seeds, and Asafoetida, toast to fragrance. Add the ghee or vegetable oil and the Onions and Garlic and cook to translucent soft, add the Carrots and cook for a further 5 mins or so, then add the Coconut Masala paste that you have set aside. Cook until the paste begins to brown, then add between 1 to 2 cups of Water, Turmeric and Jaggery, finishing off with Salt to taste. Give the mixture a good stir bring to the boil then reduce the heat and cook on a low heat for about 15 mins, add the Peas, and Sweetcorn and cook for a further 10 mins on a low heat finally adding the Pineapple right at the end and allowing that to just heat through before serving!


This is a fantastic vegetarian dish too and you can add sweet potatoes, peppers, or any veg you like, bearing in mind that some vegetables take longer to cook than others and  as such par boilling potatoes before adding them, at the carrot stage may well prove a good idea, in keeping the cooking time down!

Where peppers are concerned slice finely and add them at the oniomn garlic stage!

That said serve it hot or warm with meat or without.

Good with duck and poultry and of course bacon…. I love this curry as it goes with so much!