Chicken tikka masala
Ingredients
900g chicken, boneless
1 small bunch of fresh Coriander, chopped
1 tbsp fried Onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder
Method
Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor.
Blend into a smooth paste.
Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste.
Sprinkle over the garam masala.
Cover with cling film and marinate in the fridge for 1-2 days.
Preheat the oven to 200°C/Gas 6.
Spread the chicken out evenly in a roasting tray and dot with butter.
Roast for 10-15 minutes until the chicken is cooked through.
Serve hot from the oven.
Lamb biryani
Ingredients
½ tsp saffron strands
¾ tsp cardamom seeds
2 blades mace
4 Onions
6 tbsp vegetable oil, plus extra for deep frying
8 cm Ginger, peeled
6 cloves Garlic, finely chopped
1 tsp Chilli powder
1 lime, juice only
750g Lamb shoulder, cut into 4cm cubes
6 green cardamom pods
6 Black cardamom pods
5 cm cinnamon stick
½ tsp Cloves
2 dried Bay leaves
1 tbsp Garam masala
3 green chillies, deseeded and sliced
200ml Greek yogurt
450g Basmati rice
handful mint leaves
2 tbsp Butter
Method
Soak the saffron in 2 tablespoons of hot water and set aside until ready to use.
Using a mortar and pestle, pound the cardamom seeds and mace to a powder and leave on one side; you'll need this later when layering up the rice and meat.
Slice 2 of the onions then sprinkle them with salt and set aside for 20 minutes. Squeeze out any excess water from the onions and pat them dry with paper towels.
Deep-fry the sliced onions in hot oil until golden and drain on paper towels. Set half aside for garnishing the biryani.
Transfer the remaining fried onions to a food processor, pour in 3 tablespoons of hot water then purée; you should have about 2 tablespoons of onion paste.
Finely grate half of the ginger and combine with the garlic, chilli powder, and lime juice in a large mixing bowl.
Stir in the onion paste and add the lamb.
Mix everything together and leave to marinate for 1 hour.
Dice the 2 remaining onions.
Heat 6 tablespoons of oil in a large casserole pan set over a medium heat and soften the diced onions for 5 minutes, without colouring.
Slice the remaining ginger into fine strips and set aside.
Add the green and brown cardamom pods, cinnamon, cloves, and bay leaves to the pan.
Fry for about 30 seconds, until you get a warm, spicy aroma.
Tip in the meat and its marinade and add the garam masala, green chillies, and ginger strips. Bring to simmering point and gradually add the yogurt, a tablespoon at a time.
Cover and simmer for about 45 minutes, until the lamb is tender and the masala thickened; the sauce should be well-reduced and almost clinging to the meat.
Cover the rice with cold water and leave to soak for 20 minutes.
Ten minutes before the meat is ready, bring a large pan of salted water to the boil.
Drain the rice and add to the pan then cook for 5 minutes - it should be half-cooked and still have bite to it.
Drain the rice in a colander.
Preheat the oven to 160C/gas 3.
Put half of the hot meat in the bottom of a clean casserole pan.
Cover with half of the freshly boiled rice and sprinkle with half of the ground cardamom and mace spice mixture and half of the mint.
Top with the remaining meat and rice.
Scatter over the rest of the spice mix, mint leaves, and the sliced browned onions that you fried in step 3.
Dot the surface with butter and drizzle over the saffron and its soaking liquid.
Cover the biryani with wet greaseproof (waxed) paper and a well-fitting lid.
Bake for 40 minutes, until the rice is perfumed and perfectly cooked.
Gently fluff up the grains with a fork and serve straight from the pan.
Pork vindaloo
Ingredients
10-12 dried Kashmiri Chillies, (halve quantity if not Kashmiri)
1 head Garlic, cloves separated and peeled
1/4 tsp Cloves
1/4 tsp Turmeric
1 tsp Black peppercorns
1 tsp Cumin seeds
60ml Cider vinegar, or Goan palm vinegar
1kg boneless pork, from the leg, cut into 3cm cubes
60ml vegetable oil
2 red onions, finely chopped
4 medium Potatoes, cut into 3cm cubes
Method
Soak the dried chillies for 5 minutes in about 50ml warm water; enough to cover.
Drain the chillies, reserving any soaking liquid.
Cut the chillies open and discard any seeds.
Leave on one side.
Heat a griddle over a moderate heat and toast the garlic cloves, stirring all the time, for about a minute.
Using a mortar and pestle, finely pound the chillies and their soaking liquid with the garlic, cloves, turmeric, peppercorns, cumin and vinegar to make a coarse paste.
Rub this masala over the pork and set aside for 15 minutes.
Heat the oil in a sturdy casserole pan and fry the onions over a moderate heat until softened.
Tip in the meat along with any masala and add the potatoes.
Continue frying for 5-10 minutes.
Pour in enough water to barely cover the meat, put the lid on and simmer over a very gentle heat for about 30-40 minutes, until the masala has thickened and the meat is tender - stir the curry regularly to prevent it catching on the bottom of the pan.
Add a dash more water during cooking if you think the curry needs it.
Serve with fluffy boiled rice.
Vindaloo tastes even better if you make it the day before needed.
Lamb and rice casserole
Ingredients
450ml long grain rice, measured in a glass measuring jug
5.75 litres water, plus 3 tbsp
3 tbsp Salt
1 tsp saffron strands
2 tbsp Milk, warm
3 Onions, peeled
4 cloves Garlic, peeled
2 cm cube Ginger, peeled and coarsely chopped
4 tbsp blanched, slivered almonds
13 tbsp vegetable oil
3 tbsp sultanas
750g Lamb shoulder, cut into 2.5cm cubes
250ml natural Yogurt
5-6 Cloves
0.5 tsp Black peppercorns
0.5 tsp cardamom seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
2.5 cm cinnamon stick
0.16 Nutmeg
25g unsalted Butter
0.25 tsp cayenne pepper
3 Eggs, hard-boiled, peeled and at room temperature
Method
Wash the rice in several changes of water.
Drain it and put it in a large bowl.
Add 2 litres water and 1 tbsp of the salt.
Mix and soak for 3 hours.
Put the saffron threads in a small, heavy (preferably cast-iron) frying pan set over a medium heat. Toss the threads about until the turn a few shades darker.
Put the warm milk in a small cup.
Crumble the saffron into the warm milk and soak for 3 hours.
Cut 2 of the onions in half, lengthwise, and then cut the halves into fine half-rings.
Set these aside.
Chop the remaining onion very coarsely.
Put this chopped onion, garlic, ginger, 2 tbsp of the almonds and 3 tbsp water into the container of an electric blender.
Blend until you have a paste.
Put 6 tbsp of the oil in a 25cm, preferably non-stick, frying pan and set over a medium-high heat. When hot, put in the onion half-rings.
Stir and fry them until they are brown and crisp.
Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.
Put the sultanas into the same oil.
Remove them as soon as they turn plump - which happens immediately.
Put the sultanas on another plate lined with kitchen paper.
Put the remaining 2 tbsp almonds into the oil.
Stir and fry them until they are golden.
Remove them with a slotted spoon and spread them out beside the sultanas.
Set aside for use as the garnish.
Now put the meat cubes, a few at a time, into the same hot oil and brown them on all sides.
As each batch gets done, put in a bowl.
Add the remaining 7 tbsp of the oil to the frying pan and turn the heat to medium.
When hot, put in the onion-garlic-ginger-almond paste from the blender.
Fry, stirring all the time, until the paste turns a medium-brown colour.
If it sticks slightly to the bottom of the pan, sprinkle in a little water and keep stirring.
Return the meat and any accumulated juices to the pan. Add the yogurt, 1 tbsp at a time, stirring well between each addition.
Now put in 1.25 tsp of the salt and 150ml water.
Mix and bring to a simmer.
Cover, turn heat to low and simmer for 30 minutes.
While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, cinnamon and nutmeg into the container of a spice-grinder or a clean coffee grinder. Grind finely.
When the meat has cooked for 30 minutes, add all the spices from the spice-grinder as well as the cayenne and mix well.
Cover again and continue to cook on low heat for 30 minutes.
Remove cover, raise heat to medium and cook, stirring all the time, until you have about 200ml thick sauce left at the bottom of the pan. Turn off the heat and spoon off as much grease as possible.
The meat should be pretty well cooked by now.
Spread out the meat and sauce in the bottom of a heavy casserole.
Cover and keep warm.
Pre-heat the oven to 150C/gas 2.
Bring 3.6 litres water to a rolling boil in a large pan.
Add 1.5 tbsp salt to it.
Drain the rice and rinse it off under running water.
Slowly, scatter the rice into the boiling water.
Bring to a boil again and boil rapidly for exactly 6 minutes.
Then drain the rice.
Work fast now.
Put the rice on top of the meat, piling it up in the shape of a hill.
Take a chopstick or the handle of a long spoon and make a 2.5cm wide hole going down like a well from the peak of the rice hill to its bottom.
Dribble the saffron milk in streaks along the sides of the hill.
Lay the pieces of butter on the sides of the hill and scatter 2 tbsp of the browned onions over it as well.
Cover first with aluminium foil, sealing the edges well, and then with a lid.
Bake in the oven for 1 hour.
Remove from the oven.
If left in a warm place, this rice will stay hot for 40 minutes.
Just before you get ready to serve, quarter the eggs, lengthwise.
Mix the contents of the rice pan gently.
Serve the biryani on a warmed platter, garnished with the eggs, remaining browned onions, sultanas and almonds.
Green chicken biryani
Ingredients
For the masala:
120g coriander leaves, and stems
3 sprigs fresh mint, leaves only
15 large leaves Basil
3 sprigs tarragon
1 large Onion, cut into large chunks
5 cloves Garlic
7g Ginger
2 green chillies, or to taste
1 tbsp ground coriander
1 black cardamom pod
8 small Cloves
1 small shaving cassia bark, or cinnamon stick
For the chicken:
3 tbsp vegetable oil
750g chicken joints, skinned
1 tbsp lemon juice
Butter, for greasing
3 sprigs Coriander
2 sprigs Mint
2 Basil
2 sprigs tarragon
For the pilau:
1 tbsp Ghee, or vegetable oil
1 small piece cinnamon stick
4 Cloves
1 Bay leaves
5 Black peppercorns
1 black cardamom pod
1 Onion, sliced
300g Basmati rice, rinsed well and soaked for 30 minutes
Method
For the masala:
Put all the masala ingredients into a food processor and blend to a fine paste.
For the chicken:
Heat the vegetable oil in a large non-stick saucepan.
Add the chicken and brown on all sides over a high heat, about 2 minutes.
Stir in the masala paste, 200ml of water and salt, to taste.
Bring to the boil, then cover and simmer over a low heat until the chicken is cooked through, about 25-35 minutes, depending on the size of the chicken joints.
Squeeze over the lemon juice, to taste, and make sure that the curry is well seasoned with salt and pepper as it will seem less so when mixed with the rice.
There should be plenty of green gravy, but it should not be watery; if it is, boil over and leave to steam for 3 minutes to dry some off.
For the pilau:
Heat the ghee or oil in another large non-stick saucepan.
Add the whole spices and onion and cook over a medium heat until well browned.
Drain the rice and add it to the pan.
Cook for 1-2 minutes, stirring often, before adding 550ml of water.
Season with salt, tasting the water to check it is enough.
Bring to a boil and then bring the heat down completely, cover and cook for 7-8 minutes.
Taste a grain - it should be just cooked, but not soft.
Take off the heat and leave to steam for 3 minutes with the lid on and then for another 3 minutes with it off.
Grease a large lidded baking dish with butter.
Spoon in half of the rice and top with the chicken.
Chop the coriander, mint, basil and tarragon together and add the fresh herbs and finally the remaining rice to the dish.
This can be kept for a few hours until cooking time or even covered and placed in the fridge overnight.
When ready to cook, preheat the oven to 200C/gas 6.
Dot a little more butter evenly over the surface of the rice, cover well with aluminum foil and then cover with the lid so that the steam stays within.
Place in the oven and heat through for 15 minutes if it is freshly prepared or up to 40 minutes if it is cold.
Serve hot.
Tandoori chicken with mint drizzle
Ingredients
150g plain low-fat Yogurt
2 cloves Garlic, crushed
1 tsp ground cumin
1 pinch Turmeric
2 drops red food colouring
4 Chicken breast
For the mint drizzle:
1 bunch Mint
1 small clove Garlic, roughly chopped
1 piece Cucumber, 5cm, peeled and cubed
150g plain low-fat Yogurt
1 squeeze lemon juice
1 pinch fine sea salt and freshly ground black pepper
Method
In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper.
You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.
Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended.
Add the yoghurt and whiz again, then season with lemon juice, salt and pepper.
Chill until ready to serve.
Preheat the oven to 200C/gas 6.
Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through.
Serve at once with the mint drizzle.
Green curry with chicken
Ingredients
450g chicken, cooked
600ml coconut milk, you will need to buy two tins
For the green curry paste:
8 green chillies, whole
1 stalk Lemon grass, 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 tsp kaffir lime peel, pared and thinly shredded
7 pieces galangal, Ginger
1 tsp coriander stalks, chopped
0.5 tsp Cumin, roasted, ground
0.5 tsp Coriander seeds, roasted, ground
3 cloves Garlic
5 Shallots, peeled, or normal shallots in not available
1 tsp shrimp paste
For the finished sauce:
4 tsp nam pla (Fish sauce)
1 tsp Palm sugar
3 tsp fresh green peppercorns
7 Lime leaves
0.5 mild red chilli, de-seeded and cut into hair-like shreds
25g Basil leaves
Method
The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades).
What you need to end up with is a coarse paste but don't worry if it doesn't look very green - that's because I have cut the chilli content; If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.
To make the curry, first place the tins of coconut milk on a work surface, upside down.
Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk.
Divide these by pouring the milk into one bowl and the cream into another.
Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream.
What you do now is literally fry it, stirring all the time so it doesn't catch.
What will happen is it will start to separate, the oil will begin to seep out and it will reduce.
Ignore the curdled look - this is normal.
You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise.
Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly.
Stay with it and keep stirring to prevent it sticking.
Then add the fish sauce and palm sugar - stir these in and then add the chicken pieces and the peppercorns.
Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with fragrant rice.
Paneer and creamy spinach curry
Ingredients
60mlml vegetable oil
1 tsp Cumin seeds
1 tsp chilli flakes
6 cloves Garlic, chopped
4 cm Ginger, peeled and chopped
750g baby spinach leaves
1/2 tsp Garam masala
120ml single cream
200g firm paneer, cut into 2cm cubes
Method
Heat the vegetable oil in a large pan set over a medium heat.
Toss in the cumin seeds and chilli flakes then swirl them around in the oil for about 30 seconds.
Turn down the heat to low, add the garlic and ginger, and continue to cook for another few seconds.
Tip the spinach into the pan, sprinkle in the garam masala, and stir to combine.
Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have cooked down and become really soft.
Leave to cool.
Tip the leaves, along with any juices from the pan, into a food processor and blend until smooth (you could also finely chop the leaves).
Return the pureed spinach to the pan, reheat, then pour in the cream.
Just before serving, add the cubed paneer and warm through.
Goan fish curry
Ingredients
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp ground cinnamon
4 large raw Prawns, peeled with the heads left on
4 small red mullet fillets
2 tbsp groundnut oil
1 bunch of fresh Coriander, including roots, finely chopped
1 thumb-sized piece of fresh Ginger, finely chopped
1 tsp shrimp paste
3 clove Garlic, finely chopped
1 fresh red chilli, finely chopped
1 fresh green chilli, finely chopped
200-300ml canned coconut milk
grated zest and juice and of 1 lime
oiled rice, flavoured with chopped coriander and lime juice, to serve
Method
Grind the cumin seeds, coriander seeds and cinnamon together in a pestle and mortar.
Rub the spice mixture into the prawns and red mullet and leave for half an hour in the refrigerator.
Heat the oil in a large frying pan or wok until hot.
Add in two-thirds of the chopped fresh coriander, ginger, shrimp paste, garlic and chilli.
Stir-fry for 2-3 minutes.
Gently add in the red mullet.
Add in the coconut milk and the lime zest and juice and bring gently to the boil.
Cook for a further 7-8 minutes, adding the prawns after 2-3 minutes.
Remove the curry from direct heat, mix in the remaining fresh coriander and serve at once with plain boiled rice flavoured with chopped coriander and lime juice.
Bombay Potatoes
Ingredients
450 grams - Whole new potatoes
2 - Green chillies (medium)
2 - Onion (large)
1 - Lemon (small)
50 grams- Fresh coriander leaves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
1 pack Bhaji Man Bombay Potatoes Mix
Method
Scrub the potatoes in running water and cut them to 2cm cubes.
Finely chop the onions.
Finely chop the green chillies, leaving the seeds.
Coarsely chop the fresh coriander.
Juice a small lemon.
Instructions:
Boil the cubes of potatoes in water with the salt and half the Bhajiman Sachet 1 until tender, drain well and put aside.
Heat the oil in a non-stick pan or wok, add Bhajiman Sachet 2 when the whole chillies turn black.
Add the onions, green chillies, coriander and the remnant of Bhajiman Sachet 1 and Bhajiman Sachet 3.
Cook until the onions are soft and golden brown.
Fold in the potatoes and add a few drops of water.
Cook on a low heat for 10 mins, mixing well to ensure the even distribution of the spices.
Add extra salt if required and lemon juice to taste.
Onion Bhaji
Ingredients
4 - Onions (medium)
28ml/1 fl oz - Water
1 pack Bhaji Man Onion Bhaji Mix
Method
Cut onions in half and slice very, very thinly.
Put the Bhaji Man Onion Bhaji Mix into a bowl.
Add the onion slices to the bowl and blend thoroughly by hand.
Very gradually add up to 28.5ml/1fl oz of water to make a thick batter covering all the ingredients:
Add salt to taste.
Stir and cover bowl.
Leave to stand for 10 minutes to allow the spices and herbs to infuse.
Heat sufficient vegetable, corn or sunflower in a non-stick pan.
When oil is hot drop a tablespoonful of the mixture into the hot oil and spread thinly into a flat oblong or circular shape.
Fry both sides until golden brown.
Finally drain well and serve.
Spiced Dhal
Ingredients
400 grams - Tin of crushed tomatoes
4 - Green chillies (medium)
1 - Onion (large)
2 - Garlic cloves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
Handful of Fresh Coriander coarsely chopped
1 pack Bhaji Man Spiced Dhal Curry Kit
Method
Wash the lentils thoroughly.
Wash whole green chillies, leave whole.
Crush the garlic
Slice the onion
Coarsely chop the fresh coriander
Put 350ml of water into a heavy pan, add Bhajiman Sachet 1, the whole green chillies, the sliced onions and the lentils – bring to the boil (covered) until the lentils are soft and the water has evaporated.
Mash the lentils with the back of a spoon and when nearly smooth add the salt and tomatoes and mix well.
If necessary, thin the mixture with some hot water.
Fry the garlic and Bhajiman Sachet 2 in a separate pan until the garlic is brown and then pour over the lentils and cover.
After 5 mins mix well and garnish with the coarsely chopped fresh coriander leaves.
Add extra salt if required.
Vegetable Pakora
Ingredients
500g raw Vegetabls
28ml/1 fl oz - Water
Sunflower Oil
1 pack Bhaji Man Vegetable Pakora Mix
Method
Prepare 500g/17.6oz of raw vegetables – we suggest a mixture of Cauliflower, Broccoli, Wild Mushrooms, Button Mushrooms, Parsnips, Courgettes, Sweet Potatoes and Aubergine.
Cut Cauliflower and Broccoli to bite-size florets, thinly slice the Aubergine, Courgettes, Sweet Potato and Parsnips, and leave Mushrooms whole.
Put the Bhaji Man Pakora easy mix into a bowl and add 142ml/5fl oz of Water and stir well to form a thick batter.
Add salt to taste.
Stir and cover bowl, Leave for 10 minutes to allow the spices and herbs to infuse and stir well again.
Heat sufficient vegetable, corn or sunflower oil in a non-stick pan.
When oil is hot, dip the prepared raw vegetables in the batter and then shallow fry until golden brown.
Finally, drain well and serve hot with the following dips:
Yogurt mixed with finely chopped fresh mint leaves (season with salt and pepper to taste), spiced up mango chutney and tomato sauce sprinkled with coarsely crushed pan roasted coriander and cumin seeds.
Lamb Curry
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 Meat Masala Blend
1 cup Water
1 tbsp Chopped Coriander
Method
Add 1 tbsp of Oil to a pan and, on a medium/high heat, seal the Lamb.
Set aside.
Heat another 1 tbsp of Oil and sauté the Onions until brown.
Add the tomatoes and the Spice Meat Masala Blend.
Stir and cook for 2-3 minutes.
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 ½-1 cup of water if more sauce is required.
Garnish with Coriander and serve.
Salmon Tikka
Ingredients
225g Salmon cut into 2 inch cubes
1 tbsp Cooking Oil
1 tsp Tomato Puree
20g/1 heaped tspn of Fish Masala Blend
1 tbsp Chopped Coriander
Method
In a bowl mix together the Oil, Tomato Puree, Fish Masala Blend and Coriander.
Add the Salmon and coat thoroughly in the marinade.
Arrange on a baking tray lined with foil
Cook for about 12 - 15 minutes in the oven at gas mark 6 or 200°C.
Lamb Palak Saag
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) Curry Paste
1/2 tsp Chilli Powder
5-6 Green Cardamoms
3 Bay Leaves
3 Cinnamon Sticks
Fresh Coriander
Method
Boiling the meat
Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.
Drain all excess water and leave to cool.
Chop the washed and drained spinach finely.
Heat 3 tbsp of oil on a frying pan on moderate heat.
Add 3 crushed garlic cloves with salt and slowly fry until golden.
Add 10g of 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.
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.
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.
Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
