date and almond cheesecake in a glass |
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lamb stir fry with eggplant marinade |
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date & almond baked cheesecake  |
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date & almond butter biscuits |
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South Indian Vegetable Curry |
50mls oil, 1 tsp mustard seed, 2 inch piece fresh root ginger, 2 cloves garlic chopped, 1 onion sliced, 1 chilli/capsicum sliced (optional), 1kg mixed vegetables, 1 tsp salt, 1 cup coconut milk, 1 cup water or canned tomatoes, 2 level tbsp South Indian Vegetable Curry Blend.
Heat the oil in a large saucepan, when it is hot add the mustard seeds, these should start to pop straight away. Then add the ginger, garlic, onion and chilli and fry stirring occasionally until soft. Add the South Indian Vegetable Curry Blend and mix well, fry for 2 minutes. If the mixture is too dry add a small amount of water to enable the spice to fry. Add the vegetables and stir, mix in the salt, coconut milk, water or tomatoes. Cover and bring to the boil and turn down to simmer for 30 minutes or until the vegetables are cooked. Take the lid off and reduce the liquid until thick. Suggested vegetable combinations; carrots, cauliflower, potatoes and sweet potatoes, eggplant, beans, tomatoes, pumpkin and peas. This curry is excellent used for any meat, seafood, vegetables or lentils with the exception of beef. You may also change the coconut milk and substitute it with yoghurt if desired.
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Murgh Makhani (Butter Chicken) |
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Modern Method
1kg chicken breast fillet cubed, 50g butter, 1 tsp diced ginger, 8 cloves garlic and 2 onions diced (or boiled with water until soft and pureed), 2 tsp sugar, 1 level tbsp Butter Chicken blend, 1 cup cream, 1 cup natural yoghurt, 1 tbsp chilli/capsicum(optional), 1/2 cup coconut cream, 400g tin tomatoes puree, coriander leaves (optional), 1 tbsp almond meal (optional). Melt the butter and add the chilli, ginger and coriander, fry gently for a few minutes, then add the onions and garlic and fry well. Add the Butter Chicken Curry Blend and mix well. Add the chicken and seal well. Add the remaining ingredients. Cook until the meat is tender and reduce the gravy with the lid off until thick. Serve hot and garnish with fresh coriander.
To make Tandoori Chicken - combine 1 tbsp butter chicken curry blend, 1 cup yoghurt, 1 tbsp each minced garlic and ginger, juice of 1/2 a lemon, 1 tsp salt, 1 tsp chilli powder and mix well. Add approx 1kg skinkess chicken pieces to the marinade and coat well. Leave to marinate for 2 hours. Place on a baking tray and cook in a hot oven, under the grill or on the BBQ. Serve with naan, chutney, yoghurt, and salad.
Traditional Method.
1kg chicken breast fillet cut into pieces, 50mls butter or ghee, 8 cloves garlic and 2 onions boiled until soft and pureed, ½ cup coconut cream, ½ cup natural yoghurt, ½ cup cream, 400g tin tomatoes pureed, 1 tsp fresh ginger chopped finely, 1 tbsp coriander leaves chopped finely, 1 tbsp chilli or capsicum chopped and seeded, 2 tsp sugar, 1 tbsp or 12.5 grams Butter Chicken Curry Blend, 1 tbsp almond meal (optional).
Melt the butter; add the chillies, ginger and coriander. Fry for a few minutes on medium heat, add the Butter Chicken Curry Blend and mix well and fry. Add the pureed onion and garlic and cook until mixture is well mixed, add the chicken and seal well, and then add the remaining ingredients. Cook until done and salt to taste. To thicken the gravy, simmer with the lid off until reaching the desired consistency. Garnish and serve hot with naan bread or rice and tomato chutney.
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Combine 1 tbsp Butter Chicken Curry Blend, 1 cup Natural Yoghurt, 1 tbsp minced garlic, 1 tbsp minced ginger, juice of ½ lemon and salt and mix well. Add approximately 1kg skinless chicken pieces that have been scored well.
Add these to the marinade and coat well, cover and refrigerate for a couple of hours. Remove the chicken pieces from the marinade and place on a baking tray and cook in a hot oven. N.B. The butter chicken curry blend is quite mild and tandoori is typically hot you will need to add some chilli powder to your marinade to increase the heat (approx. 1 tsp or as desired).
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Agra Lamb & Coconut Curry |
50g butter/ghee, 2 medium onions, sliced, 6 cloves garlic, chopped, 5 cm piece fresh ginger, chopped, 1 kg lean lamb diced, 300mls coconut milk, 1 ½ tsp salt, 1 cup chopped tomatoes, 2 level tbsp Agra Lamb & Coconut Curry Blend.
Heat butter/ghee in a large saucepan, add the onions, garlic and ginger and fry well until the onions are soft and brown. Add the Agra Lamb & Coconut Curry Blend and mix well, fry for 2 minutes. If the mixture is too dry add a small amount of water to enable the spice to fry. Add the lamb and turn until the meat is evenly coated with the curry blend and sealed well. Add the coconut milk and the tomatoes. Bring to the boil and cover pan reducing heat to low and simmer until lamb is cooked and tender. Adjust the amount of liquid to the preferred consistency by simmering the curry with the lid off until the gravy thickens. This curry is best used for chicken, beef and lamb and potato or sweet potato (do not use for seafood, lentils or vegetables).
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50mls oil, 3 green chillies chopped, 2 medium onions chopped, 3cm fresh root ginger chopped, 4 cloves garlic chopped, 2 level tbsp Madras Curry Blend, 1kg chicken pieces, 1 tsp black mustard seeds, 1 cup coconut milk, 1 cup tinned tomatoes or water, salt to taste.
Heat the oil until hot and add the mustard seeds, cooking until they splutter. Add the ginger, onion, garlic, and green chillies and fry until soft. Add the Madras Chicken Curry Blend to the pan and stir well. Add the chicken pieces and seal quickly then add the coconut milk, tomatoes and salt. Bring the curry to the boil quickly than simmer until the chicken is done and the gravy has thickened. If you wish to add potatoes to your curry add this half way through the cooking process.
For Vegetable Madras splutter black mustard seeds, cumin seeds and fenugreek seeds (1/3 tsp of each into the hot oil add the beginning).
For Madras Fish and Seafood Curry fry 1 tsp of fenugreek seed instead of black mustard seed and add the fish after the curry has boiled. Then simmer until the fish is done. Fish steaks are best for fish curry as they do not break up.
For Lentils please pre-boil the lentils prior to adding them to your curry.
This curry is excellent for red meat, white meat, seafood, vegetables and lentils. When cooking instead of using coconut milk, water or tomatoes can be used instead for a lower fat curry.
Mango Chicken (using Madras Curry Blend)
1 tbl oil, 500g chicken (cut into small pieces), 2 tbl butter, 1 onion chopped, 1 red capsicum chopped, 2 cloves garlic chopped, 1 thumb ginger grated, 1 green chilli chopped, 1 tbl Madras Chicken Curry Blend, 1 tomato chopped, ½ cup chicken stock, 1 mango pureed, 3 tbl yoghurt, 1 mango diced, ¼ cup cilantro chopped
Heat oil in a saucepan. Add and fry chicken until golden, then set aside. In the same pan, add and melt the butter. Add and fry red capsicum and onion (until onion opaque). Add chopped garlic, grated ginger and green chilli, mix well. Add Madras Chicken Curry Blend and cook for a few minutes. Add chicken stock, tomato, mango pureed and yoghurt and bring to the boil, simmer for a few minutes. Add diced mango and chopped cilantro, and then remove from heat.
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50g ghee or oil, 2 medium sliced onions, 6 cloves garlic crushed, 5 cm piece root ginger peeled and chopped, 1 cup yoghurt (or ½ cup each of yoghurt and fresh cream), 100g cashews, 1kg lamb, 1 ½ level tbsp Lamb & Cashew Nut Korma, 50g cashew nut meal, 1 cup water.
Heat the ghee in a large pan, add the onions, and garlic. Add the ginger and sauté. Add the Lamb & Cashew Nut Korma Blend and cashew meal and fry for a further 2 minutes. Add the lamb pieces and turn the meat until sealed well. Add the yoghurt, water, cashews and salt and bring to the boil, turn down to simmer and cover the pan cooking until the meat is tender. Take the lid off and reduce the gravy until reaching the desired consistency. Vegetables may be used for this curry instead of lamb if desired.
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50g butter/ghee, 2 medium onions chopped, 3 cloves garlic, 1 ½ cm fresh root ginger chopped, 1tsp salt, 1kg chicken pieces, 1 small tin tomatoes, 1 tsp chopped lemon rind or lemon grass, 300mls thick coconut milk, 2 level tbsp Sri Lankan Chicken Curry Blend.
Heat the ghee in a large pan; add the onions, ginger and garlic. Fry until the onions are soft. Add the Sri Lankan Chicken Curry Blend and fry for 1 minute. Add the chicken to the onion mix and seal well. Add the salt, coconut milk, lemon rind/lemon grass and tin tomatoes and bring to the boil. Reducing the heat to low, cover the pan and simmer for 45 minutes or until the chicken is cooked and tender. Adjust the amount of liquid to the desired consistency.
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Kashmiri Chicken, Almond & Raisin Curry Blend |
1 ½ inches of fresh root ginger chopped, 1kg chicken pieces, 1 tsp salt, 50g ghee, 1 onion chopped, 300mls cream, 50g slivered almonds (any nut), 50g raisins (any dried fruit), 1 ½ level tbsp Kashmiri Chicken Almond & Raisin Curry Blend.
Melt the ghee in a casserole dish on the stove. Then add the chopped onions, and ginger and fry until brown. Add the Kashmiri Chicken, Almond, & Raisin Curry Blend and fry gently for 1 minute. Add the chicken pieces and mix well. Add the cream, almonds and raisins and cook with the lid on at 180C oven until the chicken is tender and the sauce has thickened. Skim off excess fat. Serve with Saffron Rice, Naan Bread, steamed rice or chapattis.
N.B. This curry does not have to be cooked in the oven but can be cooked on the stove if preferred.
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50mls oil, 1 green chilli chopped finely, 2 medium onions chopped finely, 3 cm piece fresh root ginger chopped finely, 4 cloves garlic chopped finely, 1 tsp black mustard seeds, 1kg chicken pieces or 3kg duck pieces, 350mls coconut cream or cream, 3 tbsp vinegar (optional), salt to taste, 2 level tbsp Indian Chicken/Duck Curry Blend.
Heat the oil in a large saucepan until hot. Add the black mustard seed and fry until the spatter, add the onions, ginger and garlic and fry stirring until golden brown. Add the Indian Chicken Curry Blend to the pan and the vinegar, fry for a couple of minutes. Add the chicken or duck* pieces and brown the meat well. Add the coconut cream/cream and bring to the boil and turn down to simmer until the chicken/duck is cooked and tender and gravy is thick. Adjust the amount of liquid to the consistency desired.*N.B. If using duck you must prior to adding to the curry pre seal the meat in a hot saucepan with a little oil to cook off excess fat.
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1 large onion, 2 cloves garlic, 1 green chilli (optional), 1 red chilli (optional), ½ green cored capsicum, 1 ½ level tbsp Chicken Tikka Masala Blend, squeeze of lemon juice, 1 tbsp chopped coriander, ½ tsp roasted cumin seeds, 1 tsp ginger paste, 1 tsp garlic paste, ½ cup oil, 1 tbsp tomato paste, 1tbsp almond meal, ¼ cup cream, 1 cup water, salt to taste, ¼ cup natural yoghurt, 1kg chicken breast cut into 1 inch cubes.
Heat the oil and fry the chopped onion, garlic, green and red chillies, capsicum, and ginger in the oil. Add the Chicken Tikka Masala Curry Blend, lower the heat and fry well for 2 minutes. Add the chicken and seal on high heat. Add the tomato paste, ground almonds, water, lemon juice and salt and simmer for 15 minutes. Puree the sauce in a blender (optional) and return the sauce to the pan, add the cream. Reheat and simmer for a few minutes. Garnish with chopped coriander, yoghurt and cumin seeds. Serve with hot naan or rice.
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700g skinless chicken breast cut into 1 inch cubes, 1 ½ tbsp Chicken Tikka Masala Curry Blend, 1 tsp ginger paste, 1 tsp garlic paste, butter ½ cup yoghurt.
Mix the curry blend, yoghurt, ginger and garlic together and marinate the chicken cubes in this for 20 minutes, grill the chicken and baste with butter).
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50g butter/ghee, 2 medium onions, sliced, 6 cloves garlic, chopped, 5 cm piece fresh ginger, chopped, 1 kg lean lamb cubed, 300mls coconut cream, 1 ½ tsp salt, 2 level tbsp Malay Lamb Curry Blend, and 1 stalk lemon grass.
Heat butter/ghee in a large saucepan, add the onions, garlic and ginger and fry well until the onions are soft and brown. Add the Malay Lamb Curry Blend and mix well, fry for 2 minutes. If the mixture is too dry add a small amount of water to enable the spice to fry. Add the lamb and turn until the meat is evenly coated with the curry blend and sealed well. Add the coconut cream, salt and lemon grass. Bring to the boil and cover pan reducing heat to low and simmer until lamb is cooked and tender. Adjust the amount of liquid to the preferred consistency.
This curry can be used for red meat, white meat, vegetables, seafood and lentils.
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1kg lamb pieces, 2 tbsp South Indian Lamb Korma Blend, ½ cup grated fresh coconut (ground to a fine paste) or 1 cup thick coconut cream, 1 onion diced, curry leaves optional, 1 cup thick yoghurt, 1 cup oil or ghee, salt and chilli powder to taste, 6 cloves of garlic diced, 2 inches ginger diced, 2 green chillies/capsicum.
Heat the oil and add the onions, garlic, ginger and green chillies. Fry until soft, add the South Indian Lamb Korma and fry well, add the meat and seal well. Add the coconut cream and yoghurt and cook until the meat is tender and the oil comes to the top. This curry is best used for lamb, beef or chicken (vegetables can also be used as long as they are cooked with lamb or chicken).
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50g butter/ghee, 2 medium onions, sliced, 6 cloves garlic, chopped, 5 cm piece fresh ginger, chopped, 1 kg chicken pieces, 2 cups water, 1 ½ tsp salt, 2 level tbsp Chicken Vindaloo Curry Blend, 1 tbsp vinegar.
Heat butter/ghee in a large saucepan, add the onions, garlic and ginger and fry well until the onions are soft and brown. Add the Chicken Vindaloo Curry Blend and mix well, fry for 2 minutes. If the mixture is too dry add a small amount of water to enable the spice to fry. Add the chicken and turn until the meat is evenly coated with the curry blend and sealed well. Add the water, salt and vinegar. Bring to the boil and simmer until the meat is tender. Remove the lid and reduce the curry until the desired thickness is achieved.
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500g plain flour, ½ cup luke warm yoghurt, 1 tsp baking powder, 1 tsp yeast, 1 egg beaten, 2 tbsp oil, ½ tsp salt, water.
Sieve the flour; add the baking powder, yeast and salt. Add the egg, oil and yoghurt and mix well adding the water as required to make dough. Knead well until smooth and pliable, cover and set aside in a warm place for 3 hours. Knead and set aside for a further hour. The dough should rise to double its original size. Divide into 8-10 equal balls. Flatten each to approximately 8 inch in diameter cook in a hot oven. Brush with butter or garlic butter and serve.
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Ingredients-100g ghee, 2 medium onions chopped, 4 garlic cloves crushed, 6 curry leaves, 450g long grain or basmati rice 1 tsp black peppercorns, 1 tsp chopped lemongrass, ½ tsp whole cloves, 1 tsp crushed cardamom pods, 1 tsp turmeric, 1 ½ cup coconut milk, water, 1 tsp salt.
Method-Heat the ghee until very hot, peppercorns, cloves, and cardamom pods. Add the onions, garlic and curry leaves. Fry until the onions are soft. Add the turmeric and salt and fry for 1 minute. Add the rice and mix well frying for 2 minutes. Add the coconut milk and enough water to cook the rice by absorption. Cover the pan with a lid, once the rice has come to the boil turn down to simmer and leave covered until the rice has absorbed all of the liquid.
Garnish-Melt the ghee, fry 1 cup of cashews, sultanas and tomato slices alternatively. Remove the whole spice from the top of the rice with a spoon and transfer the rice to a warmed serving dish. Arrange the tomato slices, sultanas, cashew and hard boiled egg slices on top of rice. Serves 6.
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500g-1kg beef cut into pieces, 1/4 cup oil, 1 medium sized onion diced, 4 cloves garlic diced, 2 level tbsp Beef Vindaloo curry blend, 1/2 cup vineger (optional), 1 tsp black mustard seed (optional), salt to taste and 2 cups of water.
Heat the oil in a pan until hot and add the mustard seeds and fry until they splutter. add the onions and garlic and fry until soft, add the Beef Vindaloo curry blend and fry until aromatic. Add the meat and brown it well, add the water and vinegar and bring to the boil and simmer until the meat is tender. Season with salt.
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1 large onion, 1 inch ginger and 6 cloves garlic chopped finely. 1kg chicken cut into small pieces, 3 medium tomatoes chopped, 1/3 cup fresh coriander leaves and the juice of 1/2 lime, 400mls coconut cream, 1/2 cup oil, 2 level tbsp Chicken Chettinad Masala.
Heat the oil in a pot and fry the chopped onion, garlic and ginger. When the onion is ready add the Chicken Chettinad Masala and fry well for 1 minute. Add the chicken pieces and brown well. Add the tomatoes and cook until soft, add the coconut cream and bring to the boil and season with salt and simmer with the lid on. Cook until the chicken is done and add the lime juice and coriander leaves.
Serve the curry with steamed rice and yoghurt and a salad made of finely diced cucumber, red onion and tomatoes.
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Malabar Mutton/Lamb Curry |
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500g-1kg mutton, lamb or beef sliced, 2 level tbsp Malabar Mutton/Lamb curry, 3 onions sliced, 4 green chillies sliced, 3cm piece fresh ginger and 6 cloves garlic diced, 2 large tomatoes chopped, 1/4 cup oil/butter/ghee.
Heat the oil in a pot, add the onion, chilli, ginger and garlic paste. Fry until the onions become soft, add the Malabar Mutton/Lamb Curry blend, lower the heat and fry for 1 minute.Add the meat pieces, increase the heat and fry to seal the meat. Add the tomatoes and enough water to cook the meat. Season with salt. When the meat is tender and the curry has reduced to a thick and rich consistency garnish with freshly chopped coriander (optional).
This curry is best cooked using chicken, beef or lamb (any meat except seafood).
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125g ghee, 300g chopped onions, 300g chopped tomatoes, 2 1/2 tbs Parsee Lamb & Cashew Nut Blend, 1.5kg lamb pieces, 2 cups water, 1 cup greek yoghurt (or 1 cup sour cream), 1/2 cup fried cashew nuts.
Heat 125g ghee in a pan. Add and fry until golden 300g of finely chopped onions. Add and fry until soft and thick 300g finely chopped tomatoes. Lower the heat and add and fry gently for 1 minute 35g (2 1/2 tbsp) Parsee Lamb & Cashew Nut Korma Blend. Add and fry on high heat until sealed 1.5kg pieces of lamb. Add 2 cups of water to the pan and bring to the boil and cook the lamb on low until tender and most of the liquid has absorbed. Add 1 cup of greek yoghurt or 1 cup of sour cream to the pan, stir, cover and cook on low heat. Add 1/2 cup fried cashew nuts, 12 deep fried new potatoes and salt to taste. Serve hot with rice. This curry can be cooked without yoghurt for a delicious variation.
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Heat 2/3 cup of oil in a saucepan and fry until golden brown, 500g finely chopped red onions, 2 sprigs of fresh curry leaves, 2 tbsp ginger paste, 2 tbsp garlic paste and 2 tbsp finely chopped capsicum/green chilli. Fry until fragrant, add and fry until soft 400g chopped ripe tomatoes.
Add 2 tbsp desiccated coconut and 1 tbsp peanuts (ground finely). Add 2 1/2 tbsp (33g) Bombay-Parsee Curry Blend and fry gently on low heat for 1-2 mins. Increase the heat and add and fry well 1kg of meat/chicken and or vegetables for approximately 2-3mins. Add 2 cups coconut cream and bring to the boil quickly. Season with salt and reduce the heat and cover cooking until the meat is tender and the curry is reduced.
Variations for Prawns and Fish - After frying the spice add the coconut cream and bring to the boil and reduce the gravy until thick. Add the fish/prawns to the gravy and cook until the fish and prawns are just done. Remove from the stove. Serve with rice and cachumber (salad).
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Ingredients- 2.5 cups coconut cream, 1kg chicken pieces, 1tbsp fish sauce, 1/2 cup chopped coriander leaves, CURRY PASTE INGREDIENTS, 3 spring onions green parts included, 6 cloves garlic, 6 green chillies, 2 tsp lemon rind, 1/2 cup chopped coriander leaves, 1 tsp chopped lemon grass, 1 tsp blachan,
2-4 tbsp Thai Green Curry Blend. Blend all these ingredients to a paste.
Method. Place the coconut milk in a saucepan and bring to the boil . Add the chicken simmer for 1/2 hour. In a 2nd pan put 1/2 of the boiling liquid from the chicken. Stir in the curry paste, stirring frequently over high heat until the liquid has evaporated. Reduce the heat and stir.Add the the rest of the coconut milk containing the chicken and cook until thick and oil begins to separate. Add the fish sauce, 1/2 chopped coriander leaves. Boil and simmer for 5 minutes until liquid has thickened.
Garnish with remaining coriander.
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