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.

Download Printable Version (PDF)

Top ^

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.

Download Printable Version (PDF)

Top ^

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).

Download Printable Version (PDF)

Top ^

50g butter/ghee, 2 medium onions, sliced, 6 cloves garlic, chopped, 5 cm piece fresh ginger, chopped, 1 kg lean lamb diced, 300mls coconut cream, 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).

Download Printable Version (PDF)

Top ^

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.

Download Printable Version (PDF)

Top ^

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.

Download Printable Version (PDF)

Top ^

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).


Download Printable Version (PDF)

Top ^

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 Lamb 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 cover pan reducing heat to low and simmer until lamb is cooked and tender. Adjust the amount of liquid to the preferred consistency.

Download Printable Version (PDF)

Top ^

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.

Download Printable Version (PDF)

Top ^

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.

Download Printable Version (PDF)

Top ^