India Recipes

Lamb Palak (Saag)
Do you want Lamb Palak Saag with that

unique British Indian Restaurant quality and
taste? Then simply follow the instructions
below for success every time...
Click to Enlarge
Serves:
Preparation 20 Minutes.
Time:
Cooking
Time:
1 Hour
Ingredients: 700/800g Lean Meat (cut into small cubes)

250g Fresh Leaf Spinach (washed and drained)
11/2 Medium Onions (225g)
10-12g Ginger
6 Medium Garlic Cloves
1/2 Finger Green Chillies (sliced in halves)
5 cherry tomatoes
1/2 Small Green Pepper
14 tbsp Veg/Olive Oil
1/4 tsp Turmeric
8 tsp (55g) Mr Huda's Universal Curry Paste
1/2 tsp Chilli Powder
5-6 Green Cardamoms
3 Bay Leaves
3 Cinnamon Sticks
Fresh Coriander
Instructions: 1st Stage (boiling the meat):
1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp
turmeric, cinnamon sticks and salt until tender.
2. Drain all excess water and leave to cool.
2nd Stage:
1. Chop the washed and drained spinach finely.
2. Heat 3 tbsp of oil on a frying pan on moderate heat.
3. Add 3 crushed garlic cloves with salt and slowly fry until golden.
4. Add 10g of Mr Huda's Universal Curry Paste, stir, and then add the
spinach, stir, and leave to cook (covered) for 15-20 mins or until the
texture is fairly dry (stirring occasionally).
5. When ready leave aside.
3rd Stage (puree):
1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/2's, chop the green
pepper, ginger, 2 garlic cloves, green chillies and little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1/2 tsp
turmeric, salt and cup of warm water (around 200-250 ml) covered
with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins)
stirring occasionally.
4. When cooked place in a blender to make into puree
Final Stage:
1. Heat 7 tbsp of oil in a medium sized pan.
2. Add 1 crushed garlic cloves, cardamoms and the bay leaves and slowly
fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften
(stirring occasionally).
4. Add the rest of the Mr Huda's Universal Curry Paste, chilli powder
and the rest of the chopped tomatoes cook for 2-3 mins (stirring
continuously).
5. Add the ready blended puree and cook for further 3-mins (stirring
occasionally, covered).
6. Add the boiled meat with a cup warm water (around 200-250 ml) and
on full heat bring to boil and then cook for around 2-3 mins (covered
and stirring occasionally).
7. Add the ready prepared spinach and bring to boil and cook for 2-3
mins (stirring occasionally).
8. Back to low heat, leave to simmer for 15-20 mins (stirring
occasionally) or until the required moisture (add more water if you
prefer more sauce or cook longer with lid semi opened for thicker
sauce).
9. Once cooking is nearly over add the chopped coriander and leave the
curry to settle for 10-15 mins before serving.
Chicken Jalfrezi Recipe (Mr Huda's)

Do you want Chicken Jalfrezi with that
Click to Enlarge
Fairly spicy dish cooked fresh green chillies and can be made with ready cooked
chicken tikka for an even more delicious and authentic meal (go to Chicken Tikka
Jalfrezi recipe).
Serves:
Preparation 1 Hour
Time:
Cooking
Time:
1 Hour
Ingredients: 500g Boneless Chicken (cut into small cubes)

2 Medium Onions (300g)
8-10g Fresh Ginger
8 - 10 Finger Green Chilli cut lengthways in half
4 small tomatoes

1/4 tsp Turmeric
1 - 2 tsp Chilli Powder (optional)
Fresh Coriander
Instructions: 1st Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4 s, chop the green pepper, ginger
(peeled), 1 garlic clove, 2 green chillies and a little Fresh Coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2
tspturmeric, salt and cup of warm water (around 200/ 250 ml) covered
with lid.
4. When cooked place in a blender to make into puree.
2nd Stage (Curry):
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly
3. Add rest of the onions (finely sliced) with salt and the rest of the
tomatoes (chopped) and cook to soften (stirring regularly).
4. Add Mr Huda's Universal Curry Paste and the chilli powder and cook
for 1-2 mins (stirring continuously).
5. Add the chicken and the ready blended puree with some warm water
(around 125 - 150 ml) and on full heat bring to boil, then leave to gently
simmer for 15 - 20 minutes (stirring occasionally).
6. Add the the rest of the green chillies (sliced in halves) and cook for
further 5 mins or until the required texture (add more water if you
prefer more sauce or cook on higher heat slightly longer with lid semi
opened for thicker sauce).
7. Once cooking is nearly over add the chopped coriander and leave to
settle for 15-20 mins. Before serving remove any excess oil.
Chef's top tips:
Save time preparing the Curry Base by using our Ready made
Onion Curry Base / Ready made Onion Gravy Paste for
that Authentic British Indian Restaurant Curry Taste
Chicken Vindaloo
Do you want Chicken Vindaloo with that

Click to Enlarge
VERY HOT dish cooked with fresh Green Chillies and lots of Chilli Powder! - be
careful... you have been warned! :-)
Serves:
Preparation 1 Hour
Time:
Cooking
Time:
1 Hour

2 medium Potatoes (cut into quarters)
8-10g Fresh Ginger
2 Finger Green Chilli cut lengthways in halve
5 medium tomatoes
Small Green Pepper
6 tbsp Vegetable Oil
tsp Turmeric
5 level tsp Chilli Powder (optional)
1 tsp Coriander Powder
4 Green Cardamom
3 Bay Leaves
Fresh Coriander
Instructions: 1st Stage (Stock):
1. Cut 1 onion into 's, cut tomatoes into 's, chop the green pepper,
ginger (peeled), 1 garlic clove, 2 green chillies and the ground coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil,
tsp turmeric,salt and cup of warm water (around 200-250ml) covered
with lid.
3. Gently boil the vegetables until soft (approximately 15-20 minutes)

2nd Stage (Curry):
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan with
theGreen Cardamom and Bay Leaves.
2. Add the rest of the garlic cloves (crushed) and gently fry until golden.
3. Add rest of the onions (finely sliced) with a little salt and cook to
soften (stirring regularly).
4. Add Mr Huda's Universal Curry Paste, Chilli Powder and the Potatoes
and cook for 2-3 minutes (stirring regularly).
5. Add the ready blended stock and the Chicken with some warm water
(around 125-150ml) and on full heat bring to boil and allow to simmer
for 15-20 minutes (covered and stirring occasionally) or until the
desired texture is achieved (add more water if you prefer more sauce or
cook on higher heat slightly longer with lid semi opened for thicker
sauce).
curry to settle for 10-15 minutes before serving. Remove any excess oil
before serving..
Chicken Tikka Jalfrezi

Do you want Chicken Tikka Jalfrezi with
that unique British Indian Restaurant
quality and taste? Then simply follow the
instructions below for success every time...
Click to Enlarge
This dish has been prepared with cooked chicken tikka which has to be left in
marination and then cooked prior to cooking this dish using Mr Huda's tikka paste.
This dish is a fairly spicy dish cooked using fresh green chillies. It can be cooked with
fresh chicken which is delicious and instant.

Serves:
Time:
Cooking
Time:
1 Hour
Ingredients: 500g Cooked Chicken Tikka (use Chicken Tikka guide)

8-10g Ginger
10 Finger Green Chillies (sliced in halves)
5 cherry tomatoes
1/2 tsp Turmeric
1 tsp (7g) Mr Huda's Tikka Paste
Fresh Coriander
1. Cut 11/2 onions into 1/4's, cut 3 tomatoes into 1/4's, chop the green
pepper, ginger (peeled), 1 garlic clove, 2 green chillies and a little
coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp
turmeric, salt and cup of warm water (around 200/ 250 ml) covered
with lid.
Final Stage:
2. Add 1 crushed garlic clove and slowly fry until golden.
3. Add the rest of the onion (finely sliced) and the rest of the tomatoes
(chopped) with some salt and cook to soften (stirring regularly).
4. Add the Mr Huda's Universal Curry Paste, Mr Huda's Tikka Paste and
the chilli powder and cook for 2-3 mins (stirring continuously).
5. Add the ready blended puree with a little warm water (around
125ml) and on full heat bring to boil then cook for around 5-6 mins
(covered and stirring ccasionally).
6. Add the chicken, then leave to simmer for around 20-25 mins
(covered, and stirring occasionally).
7. Once cooking is nearly over add the chopped coriander and the rest of
the green chillies (sliced in halves) and cook for further 6-7 mins or
until the required moisture (add more water if you prefer more sauce
or cook on higher heat slightly longer with lid semi opened for thicker
sauce) then leave to settle for 15-20 mins before serving.
Chef's top tips:
Chicken Dhansak
Do you want Chicken Dhansak with that
Click to Enlarge
Serves:
Time:
Cooking
Time:
1 Hour

150g Split Yellow Lentil
8-10g Ginger
2 Finger Green Chilli (optional)
3 cherry tomatoes
1 tbsp Ghee
1/2 tsp Turmeric
2 tbsp Freshly Squeezed Lemon Juice
4 level tsp White Sugar
2 level tsp Chilli Powder (to your taste)
3-4 Green Cardamom (optional)
2 Bay Leaves (optional)
Fresh Coriander (optional)

Instructions: 1st Stage (Prepare Lentils):
1. Wash the lentil, chop 1/2 onion and place in a medium sauce pan.
2. Add 1 tbsp oil, 1/4 tsp turmeric, salt and around 900 ml warm water.
3. Gently boil until the lentil is soft when pressed with fingers (stirring
occasionally).
4. When cooked, drain any excess water and leave aside.
2nd Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4's, chop the green pepper, ginger
(peeled), 1 garlic clove, green chillies (if using) and a little coriander.
turmeric, salt and cup of warm water (around 200-250 ml) covered
with lid.
3rd Stage (Curry):
1. Heat 2 tbsp oil in a medium sized sauce pan.
2. Add 1 crushed garlic clove, cardamoms and the bay leaves and slowly
(stirring regularly).
4. Add the Mr Huda's Universal Curry Paste, chilli powder, sugar and
the lemon juice and cook for 1 min (stirring continuously).
5. Add the ready blended puree and cook for further 2-3 mins (stirring
6. Add the chicken with a little warm water (around 100-125 ml) and
the cooked lentils, and on full heat bring to boil, then leave to gently
simmer (covered) for 25 mins (stirring occasionally).
7. Once cooking is nearly over, add the remaining chopped coriander
and leave the curry to settle for 10-15 mins. Before serving drain any
excess oil.
Chef's top tips:
If you wish to make the dish spicier simply add extra chilli
powder when adding the curry paste:
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength
Chicken Dopiaza
Do you want Chicken Dopiaza with that
Click to Enlarge
Serves:
Preparation 1.5 Hours.

Time:
Cooking
Time:
1 Hour

8-10g Ginger
4 small tomatoes
1 Small Green Pepper
1/4 tsp Turmeric
1/2 tsp Chilli Powder (optional)
1. Cut 1 onion and 3 tomatoes into 1/4's, chop green pepper, ginger
(peeled), 1 garlic clove, green chilli (if using) and a little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1/4 tsp
turmeric, salt and cup of warm water (around 200/250 ml) covered
with lid.
2nd Stage:
1. Cut the rest of the onion and green pepper into inch cubes.
2. Heat 3 tbsp of oil on a frying pan on low heat.
3. Add 10g of paste and add the above onion and green pepper, stir and
leave to cook (covered) for 5-6 mins or until semi cooked (stirring
occasionally).
4. When ready leave to cool (lid open).
Final Stage:
1. Heat 2 tbsp of oil (moderate heat) in a median sized pan.
3. Add the Mr Huda's Universal Curry Paste, chilli powder and the rest
of the chopped tomatoes and cook for 1-2 mins (stirring continuously).
4. Add the ready blended puree and the chicken with a little warm
water (around 100-125 ml) and on full heat bring to boil, then leave to
simmer (covered) for 30 mins.
5. Add the ready prepared onion /green pepper and bring to boil, then
leave to gently simmer (covered) for 5-10 mins (stirring occasionally) or
until the required moisture (add more water if you prefer more sauce
or cook on higher heat slightly longer with lid semi opened for thicker
sauce).
curry to settle for 10-15 mins. Before serving, remove any excess oil.
Chef's top tips:

Chicken Bhuna
Do you want Chicken Bhuna with that

Click to Enlarge
Serves:
Time:
Cooking
Time:
1 Hour

8-10g Ginger
4 cherry tomatoes
1/2 tsp Turmeric
1-2 Finger Green Chilli (optional)
Instructions: Stage 1 - Puree:
1. Cut 1 onion and the tomatoes into 1/4 s, and chop the green pepper,
ginger (peeled), 1 garlic clove, green chilli (if using) and a little
coriander.
turmeric, salt and cup of warm water (around 200/ 250 ml) and cover
with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins),
Stage 2 - Curry:

2. Add 2 crushed garlic cloves, cardamom and the bay leaves (if using)
and slowly fry until the garlic is golden.
4. Add Mr Huda's Universal Curry Paste, chilli powder and the rest of
the chopped tomatoes and cook for 1-2 mins (stirring continuously).
5. Add the chicken and the puree with a little warm water (around
100/125 ml), bring to boil and leave to simmer gently 15 - 20 minutes.
curry to settle for 10-15 minutes. Before serving, remove the bay leaves
and any excess oil.
Chef's top tips:

Chicken Madras Recipe

Do you want Chicken Madras with that
Click to Enlarge
Serves:
Preparation 30 Minutes
Time:
Cooking
Time:
1 Hour

8-10g Fresh Ginger
2 Finger Green Chilli
5 cherry tomatoes
1/2 tsp Turmeric
5-6 tsp Chilli Powder (optional/to taste)
1 tsp Coriander Powder
2-3 Green Cardamom
3 Bay Leaves
Fresh Coriander
1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/4's, chop the green
pepper, ginger (peeled), 1 garlic clove, 2 green chillies and the ground
coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil,
tsp turmeric,salt and cup of warm water (around 200/ 250 ml) covered
with lid.
2nd Stage (Curry):
4. Add Mr Huda's Universal Curry Paste, chilli powder and the rest of
the chopped tomatoes cook for 1-2 mins (stirring continuously).
5. Add the ready blended puree and cook for around 3-4 mins (covered
and stirring occasionally).
6. Add the Chicken with a cup warm water (around 200-250 ml) and on
full heat bring to boil and then cook for around 3-4 mins (covered and
stirring occasionally).
7. Back to moderate / low heat, leave to simmer for 45-minutes to 1 hour
(stirring occasionally) or until the required moisture (add more water
if you prefer more sauce or cook on higher heat slightly longer with lid
semi opened for thicker sauce).
curry to settle for 15-20 mins before serving.
Chef's top tips:
King Prawn Bhuna

Do you want King Prawn Bhuna with that
Click to Enlarge
Serves:
Time:
Cooking
Time:
30 Minutes
Ingredients: 500g King Prawns (de-veined and washed)

8-10g Ginger
1-2 Finger Green Chilli (optional)
5 cherry tomatoes
1/2 tsp Turmeric
1. Cut 1 onion and 3 tomatoes into 1/4 s, and chop the green pepper,
ginger (peeled), 1 garlic clove, green chilli and the Fresh Coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2
tspturmeric, salt and cup of warm water (around 200/ 250 ml) covered
with lid.
2nd Stage (Curry):
2. Add the rest of the crushed garlic cloves, cardamom and the bay
leavesand slowly fry until the garlic is golden.
3. Add rest of the onions and tomatoes (finely chopped) with
some salt and cook to soften (stirring regularly).
4. Add Mr Huda's Universal Curry Paste, chilli powder and the ready
blended puree with a little warm water (around 100/125 ml) and, on
full heat, bring to boil then simmer for 5 - 10 mins (covered and stirring
occasionally).
5. Add the King Prawns, bring back to the boil, then leave to simmer
(covered) for 10 mins (stirring occasionally) or until the required
moisture (add more water if you prefer more sauce or cook on higher
heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over, add the remaining chopped
coriander and leave the curry to settle for 10-15 mins. Before serving,
remove any excess oil.
Chef's top tips:

Tandoori King Prawns
Tandoori: Chunks of Meat, Fish or Vegetables

marinated in spices and yoghurt, then
skewered and cooked in a Tandoor Oven,
under a grill or on a barbecue.
Click to Enlarge
Tandoori dishes are often served as a starter or as part of a mixed grill.

This particular dish has to be left to marinate for at least 3-4 hours in the fridge
(covered) before cooking.
Serves:
Time:
Cooking
Time:
10 Minutes
Ingredients: 370g raw tiger prawns (peeled)

6 tsp (40g) Mr Huda's Tandoori Paste
3 tbsp Natural Yoghurt
Fresh Coriander
Instructions: 1st Stage:
1. Put the prawns in a bowl.
2. Add the required amount of Mr Huda's Tandoori Paste and yoghurt.
3. Mix well in to the prawns (use disposable glove when mixing, as to
prevent staining your hand).
4. Leave to marinate in the fridge.
2nd Stage: Grilling:
1. Place on a grill pan (as to allow the moisture from the prawns to be
kept separate)
2. Spread the prawns with any excess marinade (reserve a little for
basting throughout the cooking time).
3. Preheat the grill to medium. Grill the prawns for 5-10 minutes until
cooked, turning and basting few times.
4. Spread the prawns with any excess marinade (reserve a little for
Once cooked garnish with fresh salad, lemon wedges, coriander and
serve with mint and tamarind yoghurt sauce.
Tandoori Lamb Chops

Tandoori lamb chops, easy to prepare and
delicious to eat, can be served as a starter or
a light lunch or even more appetizing on a
barbecue accompanying other delicious
dishes.
Click to Enlarge
Lean lamb cutlets are ideal for cooking this dish. This particular dish is best to be left
to marinate for at least 4-6 hours or over night before cooking. Once marinated cook
under a grill, barbecue or on a griddle.
Serves:
Time:
Cooking
Time:
30 Minutes
Ingredients: 6 Lamb Cutlets (400-450g)

6 tsp (45g) Mr Huda's Tandoori Paste
2 tbsp (25ml) Extra Virgin Olive Oil
31/2 tbsp Natural Yoghurt
Fresh Coriander
Instructions: 1st Stage:
1. Beat each chop on both sides.
2. Put the required amount of Mr Huda's Tandoori Paste, oil, yoghurt
and some coriander in a bowl and mix.
3. Put the chops in the bowl and mix well in to the chops (use disposable
gloves when mixing, as to prevent staining your hand).
4. Leave to marinate.
2nd Stage: Cook as you wish:
Grilling:
1. Spread the chops on the grill pan with any excess marinade (reserve a
little for basting throughout the cooking time).
2. Preheat the oven and then gently grill under moderate heat until the
chops are cooked through, turning and basting few times.
Griddle or frying pan:
1. Put a drizzle of oil on the pan.
2. Spread the chops on the pan and cook on moderate heat until cooked
through, turning and basting few times with the excess marinade.
Salmon Bahar
Quick and simple to prepare, this dish is a
treat as a starter or a light lunch with salad.
Click to Enlarge
Serves:
Time:
Cooking
Time:
5 Minutes
Ingredients: 1 Boneless and Skinless Salmon Fillet (180g)

2 tsps Olive or Mustard Oil
Fresh Coriander
Instructions: Stage 1:
1. Sprinkle a pinch of salt over the fish.
2. Put the required amount of Mr Huda's Universal Curry Paste and oil
on the fish and mix thoroughly.
3. Sprinkle the coriander on top.
4. Leave to stand for 15/20 minutes.
Stage 2:
1. Cover the dish with the fish in cling film (making sure the dish used
is microwave oven safe).
2. Cook on full heat for 3 minutes (based on a 800 watt microwave
oven) do not over cook.
Kebab Steak
Give that traditional steak a new leaf of life.
Quick, simple and yet very delicious, this
dish will certainly make the day. Any
standard choice of beef or pork steak can be
used.
Click to Enlarge
Serves:
Time:
Cooking
Time:
15 Minutes
Ingredients: 2 pieces of beef sirloin steaks (340g - or the steak of your

choice)
2 tsp (15g) Mr Huda's Kebab Paste
Instructions: 1. Tenderise the steak.
2. Rub 1/2 tsp of the Mr Huda's Kebab Paste, neat on both sides of each
steak.
3. Leave to marinate for 1/2-1 hour.
4. Cook to your choice (fry or grill).
TIPS: If frying the steak, cut 1 medium onion into fine slices and fry the
onion in the same pan and oil after the steak has been cooked with a
pinch of salt and cook until soft and serve on the steak.
Rogan Josh
Do you want Rogan Josh with that unique
British Indian Restaurant quality and taste?
Then simply follow the instructions below
for success every time...
Click to Enlarge
Simple yet delicious, for all those tomato lovers out there, Chicken, Meat or Prawns in
a medium spicy sauce topped with delicious curried cherry, vine or plum tomatoes. To
create this dish initially follow the recipes for either Chicken, Meat or King Prawn
Bhuna (the recipe for making chicken bhuna is also available on the Mr Huda's
Universal Curry Paste jar) and at the end make the Rogan Josh topping with the
tomatoes and add to the dish...

Serves:
Time:
Cooking
Time:
1 Hour
Ingredients
for tomato
topping:
10 Medium Tomatoes (cut in 1/2's)

1/2 Small Onion (finely sliced)
1 Medium Garlic Clove (crushed)
3 tbsp Olive/Veg Oil
Fresh Coriander
Instructions: Stage 1
1. Follow the full recipe for making the Chicken Bhuna dish ( just make
the consistency of the sauce a little thicker).
Stage 2
1. Heat the oil in a frying pan.
2. Add the crushed garlic and gently fry until golden.
3. Add the sliced onion with some salt and gently soften.
4. Add Mr Huda's Universal Curry Paste, cook for few mins (stirring
continually).
5. Add the tomatoes with a little chopped coriander, stir, and leave to
gently simmer (covered and stirring occasionally) for 5-10 mins or until
the tomatoes are just cooked (try not to over cook the tomatoes).
6. Once cooked place over the ready cooked chicken, meat or prawn
dish and bring to a boil and then stop cooking.
7. Leave the curry to settle (covered) for 10-15 mins before serving.
Chef's top tips:
Salmon Tikka (Mr Huda's)
Do you want Salmon Tikka with that unique

Serves:
Click to Enlarge
Preparation 5-minutes.
Time:
Cooking
Time:
20-Minutes.
Ingredients: 2 Boneless and Skinless Salmon Fillets (360g)

4 tsp (25g) of Mr Huda's Tikka Paste
Fresh Coriander
1. Sprinkle some salt over the fish and leave aside.
2. Add the required amount of Mr Huda's Tikka Paste, yoghurt and some
coriander.
3. Mix well in to the chicken (use disposable glove when mixing, as to
4. Leave to marinate in the fridge.
2nd stage
1. Place on a grill pan (as to allow the moisture from the fish to be kept
separate).
2. Spread the fish with any excess marinade (reserve a little for basting
halfway through cooking time).
3. Preheat the grill to medium. Grill the fish for 15-20 minutes until
cooked, turning once and basting few times.
serve immediately with mint and tamarind yoghurt sauce.
Shami Kebabs / Sheek Kebabs
Do you want Shami Kebabs and Sheek

Kebabs with that unique British Indian
Restaurant quality and taste? Then simply
follow the instructions below for success
every time...
Click to Enlarge
India's answer to burgers and sausages. Serve in a bun with chilli sauce and salad or
unaccompanied as an appetizer.
Shami/Sheek kebab are often made with the same ingredients, it's the way of cooking
that makes the two different.
Shami : shallow fried (burger shaped).
Sheek : cooked on the skewer over the fire or in the Tandoor Oven (sausage shaped).
Serves:
Time:
Cooking
Time:
15 Minutes
Ingredients: 500g Minced Meat

1 Egg
7 tsp (65g) Mr Huda's Shami/Sheek Kebab Paste
Green Chilli to taste (optional)
Small Onion (optional)
Fresh Coriander finely chopped
Instructions: 1. Place the minced meat in a bowl.
2. If using the optional Onions and/or Chilli - chop very finely and add to
the mince.
3. Add the egg, Mr Huda's Shami/Sheek Kebab Paste and fresh
corianderand mix it thoroughly.
4. Once mixed leave to stand in the fridge for at least 2 - 3 hours or
overnight.
5. Shami: Create small patties/burgers and shallow fry, turning until
cooked.
6. Sheek: Press around a small skewer and grill, or cook in the Tandoor,
turning until cooked.
Once cooked garnish with fresh salad, lemon wedges and coriander.
Serve with mint tamarind yoghurt sauce.
Chicken Tikka Masala (BIR Style!)

Do you want Chicken Tikka Masala with
that unique British Indian Restaurant
quality and taste? Then simply follow the
Click to Enlarge
Serves:
Preparation 20 minutes.
Time:
Cooking
Time:
30 minutes.

1 Medium Onion
10g Fresh Ginger
1 Garlic Clove
1 Medium Tomato
Small Green Pepper
tsp Turmeric
6 tsp (40g) of Mr Huda's Tikka Masala Paste
1 heaped tsp White Sugar
125 ml Fresh Single Cream

3 -4 knobs Butter (optional)
Instructions: Stage 1: (Puree)
1. Cut the onion and tomato into 1/4's and chop the green pepper, ginger
(peeled), garlic clove, and a little coriander.
2. Put the above in a small sauce pan together with 3 tbsp oil, turmeric,
a pinch of salt and a cup of warm water (around 200/250 ml), covered
with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins),
Stage 2: (Curry)
1. Heat the remaining oil (over a moderate heat) in a medium sized sauce
pan.
2. Add the Mr Huda's Tikka Masala Paste and cook for a few seconds
(stirring continuously).
3. Add the ready blended puree and gently bring to the boil (stirring
regularly).
4. Add the chicken with a little warm water (around 100/125 ml) and
on full heat bring to boil and cook for 2 mins.
5. Add the yoghurt, sugar and cream and bring to boil.
6. Back to moderate / low heat, leave to gently simmer (covered) for 2030 mins or until the chicken is cooked and the required texture is
reached.
7. Add more water if you prefer more sauce, or cook on higher heat for
slightly longer with the lid semi opened for thicker sauce.
8. Once cooked, add the butter, stir and leave the curry to settle for 1015 mins. Remove any excess oil before serving, garnished with a little
fresh coriander.
TIPS: If you prefer a milder masala add a little more yogurt or cream.
Chicken Tikka (British Indian Restaurant style!)
Tikka: chunks of meat, fish or vegetables

marinated in spices and yoghurt, then
skewered and cooked in a tandoor, under a
grill or on a barbecue.
Click to Enlarge
Do you want Chicken Tikka with that

Serves:
Preparation 5 minutes plus marinading.

Time:
Cooking
Time:
20-Minutes.
Ingredients: 4 Boneless Chicken Breast Skinned (400/500g)

6 tsp (45g) of Mr Huda's Tikka Paste
1 tbsp Extra Virgin Olive Oil
Fresh Coriander
1. Prick the chicken breasts (both sides) in several places with the tines
of a fork and make 3 diagonal slashes on one side of each breast.
2. Put the chicken in a bowl.
3. Add the required amount of Mr Huda's Tikka Paste, oil, yoghurt and
some coriander.
4. Mix well in to the chicken (use a disposable glove when mixing to
5. Leave to marinate for at least 6 - 8 hours or overnight in the fridge.
Stage 2
1. When cooking under grill, place on a grill pan (to allow the moisture
from the chicken to be kept separate).
2. Baste the chicken with any excess marinade (reserve a little for
3. Preheat the grill to high heat, then grill for 15 minutes or until
cooked, turning and basting once (try not to over-cook the chicken
breasts).
4. Once cooked, garnish with fresh salad, lemon wedges, fresh coriander
and serve immediately with mint and tamarind yoghurt sauce.
hicken Balti (British Indian Restaurant style!)

Do you want Chicken Balti with that unique
Click to Enlarge
Serves:
Time:
Cooking
Time:
30-minutes.

8-10g Fresh Ginger
3 Garlic Cloves
1Tomato
1/2 small Green Pepper
5 tbsp Vegetable/Olive Oil
1/2 tsp Turmeric
7 tsp (55g) of Mr Huda's Balti Paste
2 or 3 Green Cardomons (optional)
1 - 2 Bay Leaves (optional)
Instructions: Stage 1 (Puree)
This can be made in advance and in larger batches to be frozen - defrost
thoroughly before use.
1. Cut 11/2 onion into 1/4's, halve the tomato, chop the green pepper,
ginger (peeled), 2 garlic cloves, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 3 tbsp oil, turmeric,
salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins),
Stage 2
1. Heat remaining 2 tbsp of oil (moderate heat) in a medium sized sauce
pan.
2. Add 1 crushed garlic clove, green cardamons, bay leaves and the rest
of the onions (finely sliced) and slowly fry until soft (stirring
occasionally).
3. Add the Mr Huda's Balti Paste with the yogurt and cook for 1 minute
4. Add the chicken and the puree with some warm water (100-125ml)
and bring to boil and then leave to gently boil for 15-20 minutes or until
the required texture.
curry to settle for 10-15 minutes. Remove any excess oil and the bay
leaves before serving.
Chef's top tips:
For a milder curry simply add a little more yogurt.

Chicken Korma (British Indian Restaurant style!)
Do you want Chicken Korma with that

below for perfect Chicken Korma every
time...
Click to Enlarge
"WOW! Trust me on this one guys! This IS the BEST Korma I have ever made, my
friends thought I'd bought in a takeaway... Bloody AWESOME! Check out Mr Huda's
Universal Paste - better than any takeaway - I guarantee you will not be disappointed!
(Just don't let them know the secret straight away) - ENJOY!" - John C, Brighton.
Serves:
Time:
Cooking
Time:
1.5 Hour.

11/2 Medium Onions (225g)
10g Ginger (fresh)
1 Medium Garlic Clove (fresh)
3 Cherry Tomatoes
1/4 tsp Turmeric
4 tsp (30g) of Mr Huda's Universal Curry Paste
3 or 4 Green Cardamons
2 Bay Leaves
80g Coconut Cream
4-5 tsp White Sugar
150 ml Fresh Single Cream
2 knobs Butter or Ghee
Fresh Coriander
Instructions: Stage 1 (Puree)
Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green
pepper, ginger (peeled), garlic clove, and a little coriander.
Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp
turmeric, salt and cup of warm water (around 200/250 ml) covered
with lid.
Gently boil the vegetables until soft (approximately 15/20 minutes)
When cooked place in a blender to make into puree.
Final stage
Heat 7 tbsp of oil in a medium sized sauce pan.
Add cardamom and the bay leaves and slowly fry.
Add rest of the onions (finely sliced) with salt and cook to soften
Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins
Add the ready blended puree and cook for further 3-4 mins (stirring
Add the chicken with a little warm water (around 100-125 ml) and on
full heat bring to boil and then cook for around 3-4 mins (covered and
stirring occasionally).
Back to moderate / low heat, leave to simmer (covered) for 30 mins
(stirring occasionally).
Add the coconut, sugar and the cream and bring to boil then leave to
simmer for further 10-15 mins (stirring occasionally) or until the
required moisture (add more water if you prefer more sauce or cook on
higher heat slightly longer with lid semi opened for thicker sauce).
Once cooking is over add the butter or ghee, stir and leave the curry to
settle for 10-15 mins before serving and garnish with a little cream on
top.
Chef's top tips:
If you prefer a milder or more coconuty taste to your Chicken

Korma simply add a little more cream and sugar or more
coconut cream.
Chicken Pathia
Do you want Chicken Pathia with that
unique British Indian Restaurant quality
and taste? Then simply follow the
Click to Enlarge
Serves:
Preparation 15-minutes
Time:
Cooking
Time:
40-minutes

8-10g Fresh Ginger
8 - 10 Finger Green Chilli cut lengthways in half
4 small tomatoes
Small Green Pepper
tsp Turmeric
1 tbsp Lemon Juice
3 tsp White Sugar
1 - 2 tsp Chilli Powder
Optional:
1 Green Chilli
3 or 4 Green Cardamom
2 Indian Bay Leaves
Fresh Coriander
Instructions:
1st Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 's, chop the green pepper, ginger (peeled),
1 garlic clove,green chillies and a little Fresh Coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, tsp turmeric, salt and
cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring
occasionally.
2nd Stage (Curry):

2. Add 2 crushed garlic cloves, cardamoms and the Indian bay leaves and slowly fry
until thegarlic is golden.
3. Add rest of the onions (finely sliced) with salt and the rest of the tomatoes
(chopped) and cook to soften (stirring regularly).
4. Add Mr Huda's Universal Curry Paste and chilli powder (if using) and cook for 1-2
mins (stirring continuously).
5. Add the chicken and the ready blended puree with some warm water (around 125 150 ml) and the White Sugar and, on full heat, bring to boil, then leave to gently
simmer for 20 - 25 minutes (stirring occasionally).
Garlic Prawns
Click to Enlarge
This is the perfect dish when you want a quick, tasty meal with that 'chilli fix'. This
proves that great tasting food does not have to be elaborate or difficult to prepare...
Serves:
Preparation 15 min
Time:
Cooking
Time:
5 mins
Raw King Prawns, 750g, shelled and de-veined

Ingredients:
Salt, to taste
Fresh Garlic, 3 fat cloves, peeled and finely chopped or
crushed
Coconut Oil - 2 tbsps
Ground Coriander - 1 tsp
Ground Turmeric - tsp
Chilli Powder - tsp
Salt Hot Green Chillies, 1 - 3, minced, to taste
Fresh Lemon Juice, from half lemon
Fresh Coriander, 4 tbsps chopped
Method:
Wash, peel and de-vein the Raw King Prawns, and crush the garlic
and chop the fresh chillies and coriander.
Heat 2 tbsps coconut oil, add the crushed garlic and salt and gently
fry until lightly brown.
Add the chopped green chillies and stir for 10 seconds.
Add the prawns and stir fry for 3-4 minutes, until they begin to turn
pink.
Add the Ground Coriander, Ground Turmeric and Chilli Powder and
continue to fry until the prawns are fully cooked, siring all the time.
Remove from the heat, add the lemon juice and fresh coriander and
serve.
Delicious as a starter with crispy lettuce, and slices of red onion and
cucumber.
Even better as a simple supper, with fluffy basmati rice and salad.
Chilli Con Carne
Click to Enlarge
Serves:
Preparation 10 mins
Time:
Cooking
Time:
45 mins
Ingredients: 500g Minced Beef

1 Red Pepper, deseeded and diced
2 Onions thinly sliced
1 tbsp Coconut Oil
1 tin Chopped Tomatoes
Salt to taste
1 tsp Ground Cumin
1 tbsp Chilli Powder
1 tsp Paprika
1 Stock Cube
2 cloves Garlic finely chopped
2 tbsps Tomato Puree
2 tins Red Kidney Beans
tsp Dried Marjoram

Method:
Heat the Coconut Oil in a pan, add the Salt and Onion and cook until
the onion is lightly browned. Then add the Garlic and fry for another 2
minutes.
Add the red pepper, Ground Cumin, Chilli Powder and Paprika, mix
well and cook for 5 minutes.
Turn up the heat and add the minced beef, stirring continuously until
it is all browned.
Add the Chopped Tomatoes, Dried Marjoram, stock cube and enough
water to create the desired sauce consistency, bring to the boil and then
simmer, uncovered, for 20 minutes.
Add the Red Kidney Beans and cook for a further 10 minues. Serve
hot.
Chicken Tikka Masala Curry
Click to Enlarge
Kumar's Tikka Masala Curry: a sweet and creamy authentic Indian curry, made with
almonds, tomatoes, yoghurt and various warm spices. Delicious with lamb, beef or
chicken. Add pineapple chunks for an even sweeter flavour.
Heat:
Medium Hot - Indian
Serves:
Preparation
Time:
5 mins
Cooking
Time:
60 minutes
Ingredients: 350g lamb fillet, beef steak or chicken breast, diced

Kumar's Tikka Masala Sauce
White Onion, chopped, 50g
50g Tomato, roughly chopped
Sunflower Oil or Olive Oil - 3 tbsp
50ml water or 100g plain yogurt
Rice - 100g
Method:
Cook the rice according to the instructions on the packet.

Heat the oil in a wok or frying pan and brown the meat on all sides
over a medium high heat for 5 minutes, adding the onions half-way
through.
Add the Tikka Masala Sauce, the tomato and water or yogurt, cover
the pan and simmer over a low heat for 60 minutes or until the meat is
tender.
Stir frequently, and add more water if the sauce starts to dry out.
Serve hot with rice.
Lamb Vindaloo
Spices and herbs from around the world,
ground and carefully blended in Norfolk.
Click to Enlarge
Serves:
Time:
Cooking
Time:
60 Minutes
Ingredients: 700g Lamb Shoulder, boned, trimmed & cubed

5 tbsps White Wine Vinegar
2 tsps salt
1 tbsp Light Brown Sugar
2.5cm Fresh Root Ginger, grated
2 Garlic Cloves, peeled
2 Medium Onions, finely sliced
3 tbsps Flavourless Cooking Oil
Seasoning to taste
Handful of fresh Coriander for garnish
1 pack Bhaji Man Goan Pork Vindaloo Mix
Instructions: 1. Empty contents of Bhajiman Sachet 1 into a pestle and mortar or
coffee grinder and coarsely grind. Mix the ground spices, wine vinegar,
salt and sugar together in a large bowl, add the cubed pork and fold
until well coated. Leave to marinate for 30-40 minutes.
2. In a mini food processor, blend the ginger and garlic with two or
three tablespoons of cold water until it becomes a smooth paste.
3. Heat the oil to medium-hot in a deep frying pan and add the sliced
onions. Stir occasionally until golden brown and caramelised. If they
start to burn, add a little more oil and lower the heat.
4. Add the ginger-garlic paste and fry, stirring well, for another minute.
Pour in the contents of Bhajiman Sachet 2 and stir for a further minute.
5. Fold in the marinated pork and its juices; cook whilst stirring
occasionally for 10 minutes. Next carefully stir in 150ml of boiling
water and bring to a good simmer. Cover pan with the lid slightly ajar,
reduce heat to low and cook for 40 minutes, again stirring occasionally
until the meat softens. If it starts to dry out, add a few tablespoons of
boiling water.
6. Add contents of Bhajiman Sachet 3 and cook for a further five
minutes. By this point there should be thick gravy. If not, add sufficient
boiling water to make this and finally check seasoning to suit your
taste.
7. Best served with fluffy basmati rice, Cucumber-mint yogurt and
Bhajiman Spiced Lentils and Bhajiman Aloo Gobi.
Rendang Curry
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Kumar's Rendang Curry: this Indonesian cooking sauce with roasted coconut is made
with many herbs and spices including turmeric, lemongrass, nutmeg, cinnamon,
cloves, cumin and coriander. It has a wonderful spicy flavour and is especially
delicious combined with beef.
Heat:
Medium Hot - Indonesian
Serves:
Preparation 5 mins
Time:
Cooking
Time:
1 hour
Ingredients: 350g lean stewing beef (chuck, blade or shin), diced

Kumar's Rendang Curry Sauce

Coconut Milk - 100ml
50ml water
Method:
Cut the meat into 2cm cubes.

Heat the oil in a wok or frying pan and brown the meat on all sides
over a high heat for 5 minutes, adding the chopped onions half-way
through.
Now add the pot of Rendang and water, cover and simmer over a low
heat for 1 hour.
Stir frequently, adding more water if the dish starts to dry out.
About 10 minutes before the end, cook the rice according to the
instructions on the packet.
Serve hot with the rice.
Thai Red Curry
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Kumar's Thai Red Curry: the combination of lemongrass, gula djawa (palm sugar)
and fish sauce gives this Thai curry a fresh, sweet taste. The dish takes its colour and
spicy hot flavour from the addition of fiery red chillies. Delicious with tiger prawns,
fish, chicken or beef, or simply add potatoes for a tasty vegetable curry.
Heat:
Hot - Thailand
Serves:
Preparation 5 mins
Time:
Cooking
Time:
15 mins
Ingredients: 150g peeled, raw tiger or king prawns

Kumar's Red Curry Sauce
150g Sweet Potatoes or Butternut Squash, diced
50ml water or plain yoghurt (for a milder flavour)
Rice - 200g
Method:
Cook the Rice according to the instructions on the packet.

Heat the oil in a wok or frying pan and stir-fry the Sweet Potatoes /
Butternut Squash over a medium heat for 5 minutes.
Now add the Prawns and cook until just pink.
Add the pot of Kumar's Red Curry and the water or plain yogurt and
simmer until the prawns are thoroughly cooked through.
Serve hot with the Rice.
Madras Curry
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Kumar's Madras Curry: an authentic Indian curry for fish lovers, made with spices
such as mustard seed, fenugreek and turmeric. These ingredients together with
roasted coconut, lemongrass and coconut milk make this curry the perfect addition
to almost any kind of fish.
Heat:
Medium/Hot - Indian
Serves:
3-4
Preparation 5 mins
Time:
Cooking
Time:
20 mins
Ingredients: 500g firm white fish (or Chicken or Lamb)

Kumar's Madras Curry Sauce
700g mixed vegetables - beansprouts, cherry tomatoes,
green cabbage or 700g bag of ready-to-cook stir-fry
vegetables
Garlic Clove - 1 (crushed)
Salt and Pepper
Rice - 200g
200g plain yoghurt
Method:

Halve the cherry tomatoes and slice the green cabbage into cm
strips. Cut the fish or meat into 2 cm cubes.
Heat 2 tablespoons of oil in a wok or frying pan and fry the meat or
fish on all sides over a high heat for 1 minutes.
Now add the Madras Curry Sauce and turn down the heat. Place the
lid on the pan and simmer for 5 to 10 minutes until the meat is tender.
While the Fish/Meat is cooking, heat the remaining 2 tablespoons of
Oil in a wok or frying pan and stir-fry the Vegetables together with the
crushed Garlic Clove, seasoning with Salt and Pepper to taste.
Serve the Vegetables, Rice, Yoghurt and Madras Curry separately.
Korma Curry
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Kumar's Korma Curry: a robustly flavoured, medium hot Indian curry with
cinnamon, roasted coconut, cashew nuts, ghee and curry leaves. Delicious with
chicken, but also perfect as a vegetable curry using firm vegetables such as
cauliflower and butternut squash.
Heat:
Medium Hot - Indian
Serves:
Preparation 5 mins
Time:
Cooking
Time:
15 mins
Ingredients: 350g mixed vegetables, such as green beans, cauliflower,

pumpkin, peppers, chopped into small pieces
Kumar's Korma Curry Sauce
1 large potato, diced
Cashew Kernals - 50g, roasted
150ml Water or Coconut Milk

Rice - 200g
Method:

Wash the vegetables and roughly chop into bite-sized pieces.
Heat the oil in a wok or frying pan and stir-fry the vegetables for 5
minutes.
Now add the Korma sauce and water or coconut milk, cover the pan
and simmer for 5 to 10 minutes until the vegetables are tender but firm.
Add the cashew nuts for the final minute of cooking.
Serve hot with rice.
Thai Green Curry
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Kumar's Thai Green Curry: a Thai curry with green chilli, galangal, krachai root,
fresh turmeric, fish sauce and coconut milk. The use of fresh Thai coriander gives this
curry its typical Thai flavour. Delicious with chicken, white fish and shellfish.
Heat:
Hot - Thailand
Serves:
3-4
Preparation 5 mins
Time:
Cooking
Time:
20 mins
Ingredients: 500g Chicken Breast or Beef cut into strips, or 500g firm
White Fish
Kumar's Green Curry Sauce
200g Mange-Tout and 1 Pak Choi
Salt and Pepper
Rice - 200g
200g plain yoghurt (for a milder flavour)
Method:

Slice the Pak Choi into 1cm wide strips and trim the Mange-Tout.
Heat 2 tablespoons of oil in a wok or frying pan and fry the meat or
fish on all sides over a high heat for 1 minutes.
Now add the Green Curry sauce. Turn down the heat, place the lid on
the pan and simmer for 5 to 10 minutes until the meat is tender.
While the Meat is cooking, heat the remaining 2 tablespoons of Oil in a
wok or frying pan and stir-fry the Vegetables together with the
Serve the Vegetables, Rice, Yoghurt and Green Curry separately.
Chettinad Chicken
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Kumar's Chettinad Chicken: An aromatic curry from southern India with cardamom,
fresh coriander and roasted coconut. Good combined with chicken, but also delicious
with lamb.
Heat:
Medium/Hot - India
Serves:
3-4
Preparation 5 mins
Time:
Cooking
Time:
15-20 mins
Ingredients: 500g Chicken Breast

Kumar's Chettinad Chicken Sauce
200g pepper
500g chopped Green Cabbage (or bag of ready-to-cook,
stir-fry Vegetables)
Salt and Pepper
Rice - 200g
Method:
Slice the Vegetables into strips 1 cm wide and cut the Meat into 2cm
cubes.
Heat 2 tablespoons of Oil in a wok or frying pan and fry the Meat on
all sides over a high heat for about 1 minutes. Now add the pot of
Butter Chicken sauce. Turn down the heat, place the lid on the pan and
simmer for 5 to 10 minutes until the Meat is tender.
Serve the vegetables, rice, and Chettinad Chicken separately.
Butter Chicken
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Kumar's Butter Chicken: A creamy, medium hot Indian curry with cumin, fenugreek
leaves, pure ghee and cashew nuts. The combination of ghee and cashew nuts creates
a deliciously smooth, rich sauce
Heat:
Medium/Hot - India
Serves:
Preparation 5 mins
Time:
Cooking
10 mins
Time:
Ingredients: 300g Chicken Breast, diced
Kumar's Butter Chicken Sauce - 80ml
50g Tomato, roughly chopped
Coconut Milk - 100ml
Rice - 100g
Method:

Chop the Onion and Tomato and cut the Chicken into bite-size cubes.
Heat the Oil in a wok or frying pan and fry the Chicken on all sides
over a medium heat for 5 minutes, adding the Onion halfway through.
Now add the pot of Butter Chicken Sauce together with the chopped
Tomato and Coconut Milk and simmer over a low heat for 5 minutes
until the Chicken is tender.
Serve hot with the rice.
Bumbu Bali
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Kumar's Bumbu Bali: a Balinese Bumbu with a fresh, sweet and spicy flavour. The
dish contains generous amounts of Soy Sauce, Leeks, Galangal and Chilli. Delicious
combined with White Fish or Chicken, or simply with Vegetables such as French
beans.
Heat:
Medium/Hot - Indonesia
Serves:
3-4
Preparation 5 mins
Time:
Cooking
Time:
15-20 mins
Ingredients: 500g Chicken Breast or firm White Fish

Kumar's Bumbu Bali Sauce
Vegetables with Chicken: 700g French Beans OR
Vegetables with Fish: 700g Beansprouts or bag of Oriental
stir-fry vegetables
Salt and Pepper
Rice - 200g
Method:

Trim and halve the French beans. Cut the Meat or Fish into 2cm cubes.
Heat 2 tablespoons of Oil in a wok or frying pan and fry the Meat on
all sides over a high heat for about 1 minutes. Now add the pot of
Bumbu Bali. Turn down the heat, place the lid on the pan and simmer
for 5 to 10 minutes until the Meat is tender.
Serve the vegetables, rice, and Bumbu Bali separately.
Delicious with Naan Bread, Mango Chutney, Lime Pickle and
Poppadoms.
Besengek
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Kumar's Besengek Curry: an Indonesian bumbu with a sweet and sour, creamy taste,
generously flavoured with turmeric and kaffir lime leaves, together with coconut
milk and gula djawa (palm sugar). Ideal with chicken or beef.
Heat:
Medium/Hot - Indonesia
Serves:
3-4
Preparation 5 mins
Time:
Cooking
Time:
15-20 mins
Ingredients: 500g meat: Chicken Breast or Beef, cut into strips

Kumar's Besengek Sauce
700g mixed peppers, French beans and baby corn (or bag
of ready-to-cook stir-fry vegetables, approx. 700g)
Salt and Pepper
Method:
Heat 2 tbsps oil in a wok or frying pan and fry the meat on all sides
over a high heat for about 1 minutes.
Now add the pot of Besengek. Turn down the heat, place the lid on
the pan and simmer for 5 to 10 minutes until the meat is tender.
Meanwhile, trim and halve the French beans, slice the pepper into
strips and halve the baby corn lengthwise.
Heat the remaining 2 tbsps oil in a wok or frying pan and stir-fry the
vegetables together with the crushed garlic, seasoning with salt and
pepper to taste.
Serve the Besengek with the stir-fried vegetables and rice.
Chicken Masala (Curry Cuisine)
Click to Enlarge
Cook traditional Gujarati style chicken curry at home with this carefully blended
spice mix...
Serves:
Preparation 10 mins
Time:
Cooking
Time:
20-30 mins
Ingredients: 500g Chicken Breast, cubed

1 Onion, chopped
Sunflower/Vegetable Oil - 2 tbsp
Salt to taste
Garlic - 1 tsp crushed

Pinch of Ginger - 1 tsp chopped
Green Chillies - 1 tsp chopped
Tinned/Chopped Tomatoes - 225g
Fresh Coriander - handful
Curry Cuisine - Chicken Masala - 1 pack
Method:
Place Oil in a pan and heat, add the Cloves and Cinnamon pack from
theCurry Cuisine - Chicken Masala pack, and wait until they sizzle.
Add the Onions and cook until golden, on a medium heat.
Add the chopped Tomatoes, Spice mix from the Curry Cuisine Chicken Masala pack, Garlic, Ginger and Green Chillies. Stir. For a
hotter dish, add more Green Chillies.
Cover and simmer for 5-10 minutes. The Masala will be ready when
the Oil separates and appears on the surface.
Add the Chicken to the Masala and stir. Cover and cook for 10
minutes or so until the Meat is seared and the Masala is mixed well with
the Meat.
If the Sauce is too thick, add some hot Water. Add the Fresh
Coriander. Continue cooking until the Meat is cooked.
Serve with boiled Basmati Rice, Naan Bread or Chapattis.
Chicken Tikka (Curry Cuisine)
Click to Enlarge
Cook the nation's favourite dish - Chicken Tikka with a Gujarati twist - at home with
this carefully blended spice mix.
Serves:
Preparation 10 mins
Time:
Cooking
Time:
20-30 mins
Ingredients: 2 chicken breasts, cubed

Salt to taste
Ginger - 1 tsp chopped
Green Chillies - 1 tsp chopped (optional)
2 tbsp natural yogurt
Curry Cuisine Chicken Tikka - 1 Pack
Method:
Place all the ingredients and the Curry Cuisine Chicken Tikka Spice
Mix in a bowl and mix well. Leave to marinate for at least 30 minutes
and preferably overnight.
Line an over proof dish with foil and place the chicken in it.
Cook in the middle of the oven at 215c, gas mark 6-7, for 20 minutes,
turning once.
Serve as a starter with Mint Sauce and salad.
Chefs Tip: Try another variation - put the marinated Chicken pieces
onto Skewers with Peppers and Onions, and cook in a Tandoor Oven,
BBQ or grill.
Fish Masala (Curry Cuisine)
Click to Enlarge
Cook the nation's favourite dish - Chicken Tikka with a Gujarati twist - at home with
this carefully blended spice mix.
Serves:
Preparation 10 mins
Time:
Cooking
Time:
20-30 mins
Ingredients: 2 chicken breasts, cubed

Salt to taste
2 tbsp natural yogurt
Curry Cuisine Chicken Tikka - 1 Pack
Method:
Place all the ingredients and the Curry Cuisine Chicken Tikka Spice
Mix in a bowl and mix well. Leave to marinate for at least 30 minutes
and preferably overnight.
Line an over proof dish with foil and place the chicken in it.
Cook in the middle of the oven at 215c, gas mark 6-7, for 20 minutes,
turning once.
Serve as a starter with Mint Sauce and salad.
Chefs Tip: Try another variation - put the marinated Chicken pieces
onto Skewers with Peppers and Onions, and cook in a Tandoor Oven,
BBQ or grill.
Lamb Bhuna (Curry Cuisine)
Click to Enlarge
Cook traditional Lamb Bhuna at home with this carefully blended spice mix...
Serves:
Preparation 10 mins
Time:
Cooking
Time:
30-40 mins
Ingredients: 900g lamb or beef, cubed

2 Onion, chopped
Sunflower/Vegetable Oil - 2 tbsp
Salt to taste
225g passata (sieved tomatoes)

2 Aubergine, skinned and chopped
Curry Cuisine Lamb Bhuna - 1 Pack
Method:
Place Oil in a pan and heat, add the Cloves and Cinnamon from
the Curry Cuisine Lamb Bhuna Spice Mix and wait until they sizzle.
Add the Onions and cook until golden, on a medium heat
Add the Garlic, Ginger and Green Chillies to the pan and stir. For a
hotter dish, add more Green Chillies.
Add the Spice Mix from the Curry Cuisine Lamb Bhuna Spice Mix,
the Saltand Passata, and stir.
Cover and simmer for 5-10 minutes. The Masala will be ready when
the Oil separates and appears on the surface. Add the Lamb/Beef
and chopped Aubergine to the Masala and stir. Cover and simmer for 30
minutes.
If the Sauce is too thick, add some hot Water. Add the Fresh
Coriander. Continue cooking until the Meat is cooked.
Serve with boiled Basmati Rice, Naan Bread or Chapattis.
Chicken Jalfrezi Recipe (Bhaji Man)

Click to Enlarge
Serves:
Time:
Cooking
Time:
35 Minutes
Ingredients: 700 grams - Chicken thighs

4 - Tomatoes (medium)
1 - Onion (large)
2.5cm cubed - Fresh root ginger
4 - Garlic cloves
2 - Capsicum peppers (red & green)
4 tbsp - Olive Oil (or cooking oil)
Salt to taste
1 pack Bhaji Man Chicken Jalfrezi Mix
Preparation: 1. Cut the chicken thighs to bite size pieces, wash and allow to drain.
2. Finely chop the onions and the tomatoes.
3. Crush the garlic cloves.
4. Finely chop or grate the root ginger.
5. Slice the peppers thickly.
Instructions: 1. Heat the oil in a deep non-stick pan or a Wok and add Bhaji Man
Sachet 1and allow it to sizzle for a minute or two.
2. Now add the chopped onions and fry until soft and golden brown.
3. Add the garlic, stir and fry for a further 2 minutes on a medium heat.
4. Now add the washed and drained chicken pieces, followed by Bhaji
Man Sachet 2 and salt, stirring frequently for 5 mins to prevent
sticking.
5. Pour in the tomatoes, mix and cover and simmer on a medium heat for
10 mins.
6. Uncover and allow excess water to evaporate on a high heat for about
3 mins.
7. Add Bhaji Man Sachet 3, add chopped ginger and the sliced peppers,
cover and simmer for a further 5 mins on a low heat. Garnish with the
fresh coriander and serve with rice and Bhaji Man Bombay
Potatoes and Bhaji Man Spiced Dhal.
Chicken Tikka Masala (Bhaji Man)

Click to Enlarge
Serves:
Time:
Cooking
Time:
40 Minutes
Ingredients: 700 grams - Chicken breasts

2 - Onion (medium)
4 - Garlic cloves
2 tbsp - Tomato puree
2 - Small green chillies
250 grams - Natural yoghurt (full fat)
Salt to taste
1 pack Bhaji Man Chicken Tikka Masala Mix
Preparation: 1. Clean and cut chicken breasts to bite size pieces.
2. Finely chop the onions, garlic and ginger (preferably together in a
food processor).
3. Finely chop the tomatoes.
4. Finely slice the green chillies but do not remove seeds.
Instructions: 1. Mix the yoghurt and Bhajiman Sachet 1 together in a bowl. Add the
green chillies, salt and chicken pieces and mix well.
2. Empty the mixture into a non-stick roasting pan, spread evenly and
grill under a high heat for approximately 7 mins or until the chicken
pieces turn brown.
3. Meanwhile, heat the oil over a medium heat in a large non-stick pan or
Wok and add Bhajiman Sachet 2. Wait until it sizzles.
4. Add the chopped onions, garlic and the ginger, and fry until brown on
a medium heat. Now add Bhajiman Sachet 3, stirring frequently.
5. Now add the sliced tomatoes and the tomato puree, cover and cook
for 5 mins on a low heat.
6. Uncover and allow excess water to evaporate on a high heat for about
3 mins.
7. Finally, empty the chicken mixture into the pan. Stir well, cover and
cook for 10 mins on a low to medium heat. Stir well and taste if
necessary and add more salt to your taste Garnish with the fresh
coriander and serve with rice and Bhaji Man Bombay Potatoes and Bhaji
Man Spiced Dhal.
Lamb Rogan Josh (Bhaji Man)

Serves:
Click to Enlarge
Time:
Cooking
Time:
60 Minutes
Ingredients: 700 grams - Lamb shoulder or braising steak

1 - Onion (large)
3 - Garlic cloves
1 tbsp - Tomato puree
100 grams - Natural yoghurt (full fat)
Salt to taste
1 pack Bhaji Man Lamb Rogan Josh Mix
Preparation: 1. Trim the lamb of excess fat and cut into 3cm cubes.
2. Finely slice the onions and tomato.
3. Peel and crush the garlic.
4. Finely chop or grate the root ginger.
5. Chop the fresh coriander coarsely.
Instructions: 1. Heat the oil in a large non-stick pan or a wok and fry the lamb in
batches over a medium heat until it turns brown. Set aside. In the same
pan, fry the onions until they turn golden brown.
2. Lower the heat, add the ginger and garlic and fry for 1 minute stirring
vigorously.
3. Add the chopped tomatoes and Bhajiman Sachet 1 and fry for a
minute.
4. Add the fried lamb cubes and their juices and add Bhajiman Sachet 2.
Mix and stir.

5. Stir in Bhajiman Sachet 3, the tomato puree and the salt to taste.
Cook for 5 minutes then add 125ml of water. Bring to the boil.
6. Cover and simmer on a medium heat for around 40 minutes or until
the lamb is tender, stirring occasionally to prevent sticking to the
bottom of the pan.
7. Now stir in the Yoghurt and mix well. Taste and add salt to taste if
necessary.
Garnish with the fresh coriander, add lemon juice to taste and serve
with rice and Bhaji Man Bombay Potatoes and Bhaji Man Spiced Dhal.
Lamb Curry
Serves:
Click to Enlarge
Time:
Cooking
Time:
25 Minutes.
Ingredients: 450g biced Boneless Lamb

2 tbsp Cooking Oil
1 finely chopped Medium Onion
1 small tin (227g) Chopped Tomatoes / 200g Fresh
Tomatoes / 1 tbsp Tomato Puree
40g/ 2 heaped teaspoons of Spice Guru Magical Meat
Masala Blend
-1 cup Water
1 tbsp Chopped Coriander
Method:
1. Add 1 tbsp of Oil to a pan and, on a medium/high heat, seal the Lamb.
Set aside.
2. Heat another 1 tbsp of Oil and saut the Onions until brown.
3. Add the tomatoes and the Spice Guru Magical Meat Masala Blend. Stir
and cook for 2-3 minutes.
4. Add the Lamb, mix thoroughly, cover and cook for 20-minutes on a
medium heat, stirring occasionally until the Lamb is cooked. 5 minutes
before the end of cooking time add -1 cup of water if more sauce is
required.
5. Garnish with Coriander and serve.
Note: Chicken, Fish or Prawns can be used in place of Lamb.
The General Rule for using Spice Guru Masala Blends:

For every 450g/1lb meat/vegetables/fish use 40g of the preferred Masala
Blend.
If you prefer a milder masala add a little more cream and sugar.
Chef's Tips:
Want More Flavour?
To enhance the flavour of your meat or chicken curry add a stick of
cinnamon and 2 or three cloves to the heated oil before adding the other
ingredients.
The Secret Ingredient
To enhance the flavour of your vegetable dishes add a teaspoon of
whole cumin seeds to the heated oil and allow them to brown before
adding the other ingredients.
Not Hot Enough?
If you like your curries hotter add a little dry red chilli powder to the
dish.
Keep It Together!
Before you cook your fish soak it in 2 tablespoons of lemon juice and 1
teaspoon of salt for 15 minutes. Rinse thoroughly in cold water and
you're ready to cook! This will stop the fish falling apart during
cooking.
For Curries with an 'Onion Sauce' base:
To make a thicker sauce base, puree the onions.
If more sauce is required add - 1 cup water 5 minutes before the end
of cooking time.
Chicken Tikka
Serves:
Click to Enlarge
Time:
Cooking
Time:
25 Minutes.
Ingredients: 450g diced Chicken Fillets

1 tbspn Cooking Oil
2 tbspn Natural Yogurt
40g/ 2 heaped teaspoons of Spice Guru Magical Meat
Masala Blend
1 tbspn Chopped Coriander
Method:
1. In a bowl mix together the Oil, Natural Yogurt, Spice Guru Magical
Meat Masala Blend and Coriander.
2. Add the Chicken and coat thoroughly in the marinade.
3. Arrange on a baking tray and cook for about 15-20 minutes in the
oven at Gas mark 6 or 200C. (Alternatively, arrange on skewers and
cook in aTandoor Oven for 10-minutes)
4. Serve in a Pitta Bread with Salad, Mint Yogurt and Mango Chutney.

Blend.
Chef's Tips:
Want More Flavour?
ingredients.
Not Hot Enough?
dish.
Keep It Together!
cooking.
of cooking time.
Salmon Tikka (Spice Guru)
Click to Enlarge
Serves:
Time:
Cooking
Time:
12-15 Minutes.
Ingredients: 225g Salmon cut into 2 inch cubes

1 tbsp Cooking Oil
1 tsp Tomato Puree
20g/1 heaped tspn of Spice Guru Fabulous Fish Masala
Blend
1 tbsp Chopped Coriander
Method:
1. In a bowl mix together the Oil, Tomato Puree, Spice Guru Fabulous
Fish Masala Blend and Coriander.
2. Add the Salmon and coat thoroughly in the marinade. Arrange on a
baking tray lined with foil
3. Cook for about 12 - 15 minutes in the oven at gas mark 6 or 200C.

Blend.
Chef's Tips:
Want More Flavour?
ingredients.
Not Hot Enough?
dish.
Keep It Together!
cooking.
of cooking time.
Prawn Curry
Serves:
Click to Enlarge
Time:
Cooking
Time:
25 Minutes.
Ingredients: 450g Prawns

1 tbspn Cooking Oil
1 finely chopped Medium Onion
1 small tin (227g) Chopped Tomatoes / 200g Fresh
Tomatoes / 1 tbsp Tomato Puree
40g/ 2 heaped teaspoons of Spice Guru Fabulous Fish

Masala Blend (or use Spice Guru Magical Meat Masala
Blendfor a milder flavoured curry)
- 1 Cup water
1 tbspn Chopped Coriander
Method:
1. Heat the Oil and saut the Onions until brown.

2. Add the Tomatoes and the Spice Guru Fabulous Fish Masala Blend.
Stir and cook for 2 - 3 minutes.
3. Add the Prawns, mix thoroughly, cover and cook for 15 minutes on a
medium heat, stirring occasionally until the Prawns are cooked. 5minutes before the end of cooking time add -1 cup of Water if more
sauce is required.
4. Garnish with Coriander and serve.

Blend.
Chef's Tips:
Want More Flavour?
ingredients.
Not Hot Enough?
dish.
Keep It Together!
cooking.

of cooking time.
Hot Garlic Prawns
Serves:
4-6
Preparation Time: 10 minutes plus time to marinade.

Cooking Time:
15 minutes.
Ingredients:
2 tbsp-olive oil
1kg large prawns or 500g shelled shrimps
1 tablespoon vinegar
1 teaspoon garlic paste
1 tablespoon tomato paste
Pinch of ajinomoto / msg (can be omitted)
2 teaspoons Ferns' Hot Curry Paste
3/4 cup gram flour
1/4 cup refined flour
2 eggs
8-10 cloves garlic
1/2 bunch spring onions
Instructions:
1. Shell and de-vein prawns. Wash and marinate with salt, vinegar
and garlic paste.
2. Heat oil. Add finely chopped garlic and tomato paste. Add 1/2
cup water, salt, Ferns' Hot Curry Paste and ajinomoto. Simmer for
10 minutes.
3. Make a paste with 2 tablespoons corn flour and a little water and
stir into the sauce to thicken. Make a batter with corn flour,
refined flour and 2 eggs and salt to taste.
4. Dip the prawns in batter and deep fry in hot oil. Add the prawns
to the hot garlic sauce.
Garnish with finely chopped spring onion greens and decorate
with spring onion flowers.
Serving ideas:
Serve with Fresh Naan bread and Rice.
Republished with kind permission from Ferns'.
Chicken & Garlic Chaat

Chicken and Garlic Chaat has got to be one of the simplest
and quickest Indian Food dishes to prepare and yet it's so
tasty. Try it on a bed of crisp salad leaves, mixed peppers
and pilau rice..
Click to Enlarge
Serves:
Preparation Time:
10-minutes.
Cooking Time:
20-30 minutes.
Ingredients:
700g chicken breast, skinned and boned

1 tbsp cooking oil
Salt to taste
2-3 cloves garlic, peeled and crushed
11/2 tsps ground coriander
1/4 tsp ground turmeric
1/4 - 1/2 tsp chilli powder
11/2 tbsp lemon juice
2 tbsps coriander leaves, finely chopped
Instructions:
1. Heat the salt, garlic, coriander, turmeric and chilli powder in

the oil for 2 minutes
2. Add the chicken and stir fry until cooked.
3. Remove from heat and stir in the lemon juice and coriander
leaves.
Serving ideas: Serve with a crisp green salad, mixed peppers and
pilau rice.
Suitable for freezing.
Chicken Korma #2
Korma has become a favourite dish in many British Indian
restaurants. This recipe is closer to the classic korma of
North India.
Click to Enlarge
Serves:
Preparation Time:
15-minutes, plus time to marinade.
Cooking Time:
1-hour.
Ingredients:
1.5kg Chicken breasts or chicken joints, skinned and

washed
1 heaped tablespoon of finely grated fresh ginger
3 crushed cloves of garlic
150g thick natural set yogurt
3 dried red chillies
2 finely chopped onions
cooking oil
1 tbsp ground coriander
a pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped coriander leaves, to garnish
Squeeze of lemon juice
Instructions:
1. Cut the chicken breasts into bite sized chunks or, if using
joints, separate leg from thigh.
2. Mix the chicken with the ginger, garlic and yogurt. Cover and
marinade for 3-4 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, adding water if
needed, to make a smooth paste.
4. Heat some oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and
garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry
for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for
another 10-minutes.
8. Add the creamed coconut and enough water to cover the
chicken and bring to the boil, stirring until the coconut is
dissolved.
9. Reduce heat to low, cover the pan and simmer until the
chicken is tender (30-40 minutes).
10. Remove from heat, stir in the ground almonds, lemon juice
and salt to taste. Mix well.
Serving ideas: Garnish with coriander leaves and serve with
Onion Bhaji and Pilau Rice or Rotis.
Lamb with Turnips
This recipe comes from one of our regular

customers, Shahida from Dumfries &
Galloway in Scotland, and is absolutely
superb. A truly hearty dish which we
thoroughly enjoyed after a long walk in the
country....
Serves:
Click to Enlarge
Time:
Cooking
Time:
1.5 hours.
Ingredients: 1kg Lamb, or Beef, diced

1.5kg Turnips, peeled and diced
2-large onions, coarsely chopped
1-inch cube of root-ginger, finely chopped
8 cloves garlic, peeled and finely chopped
1 tin chopped tomatoes
1 tsp Bolsts Hot Curry Powder
1 tsp garam masala
1 tsp chilli powder, or to taste
1 tsp ground turmeric
1 tsp Fenugreek Leaves
2 tsp Ground Coriander
2 tbsps finely chopped coriander leaves
1.5 pints water
Instructions: 1. Peel and coarsely chop the onions.
2. Peel and finely chop the Garlic.
3. Cut the Lamb or beef into approx 1 inch cubes.
4. Put the Lamb, Onions, Garlic, Spices and Tinned Tomatoes into a large
pan or wok. Cover with approx 1 pint of water.
5. Bring to the boil, stir well and reduce heat. Simmer, stirring
regularly, for about an hour or until the water is almost gone and the
Lamb is cooked to your liking.
6. Peel and chop the Turnips into 1 inch cubes. Add these to the Lamb in
the pot and add the remaing 1/2 pint of water.
7. Bring back to the boil, stir and simmer for a further 15-20 minutes.
Check the Turnips are cooked to your liking using a kitchen knife.
8. Add freshly chopped coriander leaves, stir well and serve...Voila!
Serving ideas: Serve with Plain Rice, Pilau Rice, Naan or Chappatis.
Meat Madras
This rather hot, but absolutely delicious
dish, takes its' name from the city of Madras
in Southern India. In Southern India dishes
tend to be made 'hotter' than other areas in
India, designed to make you perspire, thus
cooling you down...
Click to Enlarge
Serves:
Time:
Cooking
Time:
11/2 hours.
Ingredients: 6 tbsp Ghee

1kg Lamb or Beef (fat removed and cut into 1-inch cubes)
2-medium sized Onions, peeled and coarsely chopped
1-inch cube Root-Ginger, peeled and coarsely chopped
4 Cloves Garlic, peeled and coarsely chopped
2 Cloves Garlic, crushed
6-10 Curry Leaves
1 pinch Asafoetida
2 Green Chillies, finely chopped
4 Dry Red Chillies, coarsely chopped
1 tin Peeled Plum Tomatoes
3 tsps Ground Cumin

1 tsp Ground Coriander
1 tsp Ground Turmeric
2 Black Cardamoms (top chopped off)
200ml Warm Water
1/2 tsp Salt (or to taste)
1 tsp Garam Masala
1 tbsp Chopped Coriander Leaves
Instructions: 1. Heat 3 tbsps Ghee over medium heat and stir-fry the Onions, Ginger,
Garlic and Red Chillies for about 8 minutes or until the onions are soft.
Remove mixture to food processor/blender and allow to cool.
2. Heat the remaining Ghee over medium/high heat and add the Curry
Leaves. Fry for 30-seconds, then add the pinch of Asafoetida
immediately followed by the Crushed Garlic and Green Chillies. Fry
until the Garlic starts to brown.
3. Add the Ground Coriander, Cumin, Turmeric and Chilli powder and
stir-fry for a further minute. (If spice mixture sticks to the pan remove
from heat and add a little more Ghee). Add half the tin of Plum
Tomatoes and continue stirring for a futher 3-4 minutes.
4. Add the Lamb (or Beef) and flash fry on a medium/high heat,
constantly turning the meat until it is sealed (browned) approx 5
minutes.
5. Add the Warm Water and Black Cardamoms, bring to the boil, cover
and simmer for 30-minutes.
6. Add the other half Tin Tomatoes to the mix in the Blender and blend
until smooth. Stir this paste into the meat in the pan, along with any
Salt. Bring back to the boil, cover and simmer for a further 50-minutes
(or until meat is Tender)
7. Stir in the Garam Masala and Coriander Leaves and remove from
heat...
Serving ideas: Serve with Pilau Rice, Saag Paneer plus any Indian
Breads.
Meat Madras is supposed to be a hot dish but if you find it 'too hot' then
de-seed the green chillies and/or use less Chilli Powder/red Chillies.
Enjoy!

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Lamb Palak (Saag)

Do you want Lamb Palak Saag with that

Ingredients: 700/800g Lean Meat (cut into small cubes)

Chicken Jalfrezi Recipe (Mr Huda's)

Ingredients: 500g Boneless Chicken (cut into small cubes)

6 tbsp Veg/Olive Oil

Do you want Chicken Vindaloo with that

Ingredients: 500g Boneless Chicken (cut into small cubes)

3. Gently boil the vegetables until soft (approximately 15-20 minutes)

Chicken Tikka Jalfrezi

fresh chicken which is delicious and instant.

Ingredients: 500g Cooked Chicken Tikka (use Chicken Tikka guide)

Ingredients: 500g Boneless Chicken (cut into small cubes)

Fresh Coriander (optional)

3 teaspoons of chilli powder = Madras strength

5 teaspoons of chilli powder = Vindaloo strength

Preparation 1.5 Hours.

Ingredients: 500g Boneless Chicken (cut into small cubes)

3 teaspoons of chilli powder = Madras strength

Do you want Chicken Bhuna with that

Ingredients: 500g Boneless Chicken (cut into small cubes)

1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.

3 teaspoons of chilli powder = Madras strength

Chicken Madras Recipe

Ingredients: 500g Boneless Chicken (cut into small cubes)

King Prawn Bhuna

Ingredients: 500g King Prawns (de-veined and washed)

3 teaspoons of chilli powder = Madras strength

Tandoori King Prawns

Tandoori: Chunks of Meat, Fish or Vegetables

Tandoori dishes are often served as a starter or as part of a mixed grill.

Ingredients: 370g raw tiger prawns (peeled)

serve with mint and tamarind yoghurt sauce.

Tandoori Lamb Chops

Ingredients: 6 Lamb Cutlets (400-450g)

Ingredients: 1 Boneless and Skinless Salmon Fillet (180g)

Ingredients: 2 pieces of beef sirloin steaks (340g - or the steak of your

tomatoes and add to the dish...

10 Medium Tomatoes (cut in 1/2's)

Salmon Tikka (Mr Huda's)

Do you want Salmon Tikka with that unique

Ingredients: 2 Boneless and Skinless Salmon Fillets (360g)

Shami Kebabs / Sheek Kebabs

Do you want Shami Kebabs and Sheek

Ingredients: 500g Minced Meat

Chicken Tikka Masala (BIR Style!)

Ingredients: 500g Boneless Chicken (cut into small cubes)

125 ml Fresh Single Cream

Chicken Tikka (British Indian Restaurant style!)

Tikka: chunks of meat, fish or vegetables

Do you want Chicken Tikka with that

Preparation 5 minutes plus marinading.

Ingredients: 4 Boneless Chicken Breast Skinned (400/500g)

hicken Balti (British Indian Restaurant style!)

Ingredients: 500g Boneless Chicken (cut into small cubes)

For a milder curry simply add a little more yogurt.

3 teaspoons of chilli powder = Madras strength

Chicken Korma (British Indian Restaurant style!)

Do you want Chicken Korma with that