Spicy Lentil Soup

Along with my famous Chilli Con Carne (the recipe that finally got my parents eating spicy food), this was a regular spicy staple from my Uni days. It’s developed a little over the years – the veg are optional and until recently this was the only surviving recipe where I used shop-bought curry paste instead…

Black Pepper Chicken Curry

This has got to be one of the best, and simplest, curry recipes I’ve cooked.  Basic store-cupboard ingredients, and virtually none of the ‘standard’ curry spices, yet this is amazingly good.  This recipe is based on something I saw Atul Kotcher cooking some time ago – my hero!!! Cooking Time – approx 60 minutes Serves 2-3…

Masaman Curry Paste

Masaman paste is a brown Thai curry paste. Derived from ‘Muslim’, it is used primarily for beef dishes. The sauce is usually made up with coconut milk and the dish sprinkled or cooked with chopped roasted nuts Cooking Time – approx 60 minutes Ingredients 10 tsp Corander Seed 2 tsp Cumin Seed 5 Green Cardomon…

Spicy Pork Meatballs in Masaman Sauce

This is a nice alternative to spicy beef meatballs. The Masaman sauce has a great creamy but full flavour and works really well – that classic Thai mix of sweet, spice, heat and salt in the sauce really makes this dish a classic. I make my own Masaman curry paste for this dish, but you…

Cauliflower Puree

Normally when I have cauliflower & chicken to use, that’s just the excuse I need for either a Goan Gobi or Murgh Gobi (I must write those up on the blog…), but today I fancied something a little more subtle.  Yes, I know, not a word that often crops up in my vocabulary but nonetheless,…