Notes about Recipes in this book

• Chettinad chicken

  • kari500 on March 05, 2016

    This was delicious. Subbed paprika and cayenne for the kashmiri chile.

• My breakfast bhaji

  • milgwimper on November 17, 2015

    This was delicious, even though I accidentally added a little too much water. The flavors were really good, and I had no garam masala and had to quickly make a batch so dinner was a little late, but not by much. It is pretty quick to make. We had it for dinner, with scrambled eggs, and homemade flat breads. My potatoes broke down as I put a little too much water into the bhaji. I would make this again.

• Madras fish curry of snapper, tomato and tamarind

  • jck99nz on January 13, 2016

    Very nice - made it with monkfish. Used diced fresh tomatoes instead of canned, and reduced them down a bit longer. Lovely depth of flavour, and also colour from the Kashmiri chilli.

  • Ro_ on August 27, 2021

    I really, really loved this. I couldn't get snapper so made with monkfish. I ended up slightly undercooking it, probably because I had big fillets. The sauce was very flavourful, I loved the sweet and sour notes to it. Unfortunately my partner was less of a fan, not being a fish lover, and wouldn't go beynod "it's OK".

• Chicken and rosewater biryani

  • Melanie on July 03, 2016

    We really enjoyed this dish! Warming and not too spicy. Perfect texture. I skipped the saffron infused milk and skipped the pistachios, increasing the cashews. Cut the chicken thighs into quarters.

  • ozfoodie on February 10, 2023

    Would have preferred a higher ratio of meat to rice, personally, but the flavours were beautiful!

• Cod curry (Meen kulambu)

  • willinzuri on March 29, 2019

    I loved this, but WAY too spicy as written. I only used two chilis and that was already mouth burning! I also ground the whole mustard seeds.

• Rocky's chicken korma

  • willinzuri on July 28, 2021

    I feel that it has too much coconut and not enough nuts. I would prefer to have a smaller amt of coconut and to make a puree of nuts and add cream instead of yoghurt with the spices and onions.

  • Ro_ on July 13, 2021

    Something unfortunate happened: I made this and it was swimming in sauce to the point wher it was too liquidy, I left it for a couple hours as didn't want to eat right away and then after a few mins of reheating on the hob it had gone the other way and was too dry. I made with bone in chicken thighs. The flavours were unusual, not exactly what Id expect from a (admittedly probably anglicised) korma. This was a "nice not great" dish for me, not sure I'll repeat.

• Butternut squash in sweet tamarind masala

  • willinzuri on October 31, 2019

    A really delicious recipe. It is spicy, and has such a wonderful balance of flavors. I used pumpkin instead of butternut squash and doubled the fenugreek because I didn’t find any nigella seeds. A real treat to eat.

• Vegetable makhanawala

  • NikkiPixie on November 06, 2014

    This is the fifth recipe I've tried in this book, and the first I would definitely repeat, it was amazing! I did use a tin of tomatoes rather than the passata. A great recipe for using up vege getting a bit old in your fridge.

  • etcjm on May 09, 2021

    I agree with the other note on this one. I used a tin of cherry tomatoes rather than passata, cauliflower, sweet potato, carrot, green beans and few cubes of frozen spinach. I didn't precook the vegetables so it therefore took longer to cook - I was happy with that as I didn't make another dish dirty! Rich, tasty, makes plenty. Would be lovely blended to a chunky soup. The finishing touches of the yoghurt and cream do make it better. Served with Chettinad chicken and plain rice. Would be lovely as a lunch with a peshwari naan!

• Dry curry of cabbage, carrot and coconut (Thoran)

  • tofudogg on January 15, 2015

    We liked this recipe. I used Napa cabbage because that's what I had. I used 1/2 teaspoon fewer mustard seeds because I thought it might be too spicy. The full 2 teaspoons would likely be fine. This was a great side dish that we will definitely make again.

  • shane.metzke on January 29, 2023

    I used wombok, broccolini and added some chopped shallots along with the mustard seeds. I let the carrot cook for a few minutes before adding the cabbage. Also added a little garlic paste too. This will be a regular dish. Also added the chilli a little earlier so it could cook down a little.

• Naan

  • KIGirl on September 02, 2014

    I have tried many recipes for home made naan - trying to replicate that of an Indian restaurant - this is the closest I have come so far !

  • KIGirl on September 02, 2014

    Also once dough has been divided - you can place in freezer and when required defrost at room temp - does not suffer from being frozen

  • Charlotte_vandenberg on April 17, 2017

    Beautifully risen, tastes as naan should. Nothing special, but very good to sop!

  • Charlotte_vandenberg on September 22, 2019

    Made these again (apparently ??), they were probably much better, because we are definitely making them again!

• Smoky aubergine with tomato, ginger and fresh coriander (Baingham ka bharta)

  • Victoria_from_London on September 14, 2022

    Simple tasty rich. Vgood. Served mixed with butter beans, fresh steamed sweetcorn and, lime juice and tortilla chips! My aubergines were quite tangy so added jaggery. Haven't tried it as written yet! as I used roast aubergine chunks (skin on) but texture still fairly silky. For more fussy/complex try Prashad p 86, Spicebox, Gowardhan p 101, Hairy Bikers' Aub+Tom curry.

• Potato and cauliflower curry (Aloo gobi)

  • Victoria_from_London on April 29, 2022

    Definitely stew style rather than a 'dry' curry. Halve my chilli powder if not using Kashmiri. Simple flavours but also quick and simple to make.

  • Victoria_from_London on April 29, 2022

    Index is a little misleading if you already have garam masala. You don't need additional Cinnamon sticks, cloves, coriander seed, nutmeg, black peppercorns, cumin or cardamom seeds. Or if you love this, make a batch and next time it will be easy and quick.

  • SuperSal on July 12, 2015

    Not that great. Very wet.

  • shane.metzke on December 29, 2022

    As others suggest this curry is too wet. I saved it by straining it then dry frying the potatoes with a little oil onion and cumin seeds… adding a little of the strained liquid to moisten a little and flavour.

• Cashew and jaggery kulfi scented with cardamom

  • Charlotte_vandenberg on April 27, 2017

    Very heavy dessert. Taste is very sweet and very cardemom. Portions could be much smaller next time.

• White radish paratha (Mooli ka paratha)

  • tekobo on August 10, 2018

    Simple to make and surprisingly tasty! Good way to use mooli.

• Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

  • tekobo on February 26, 2017

    The mustard mix gives this an unusual taste. Interesting and went well with boiled jasmine rice.

• White lamb curry (Safed maas)

  • grindabod on April 05, 2019

    So ugly but so delicious. The hashtag certainly applies here.

• Chettinad crab curry

  • jezairey on June 25, 2016

    Very nice recipe, would be good with firm fish or king prawns too. Easy, once I had managed to get into the coconut...

• Amma's pork curry with green chillies and tamarind

  • luluf on June 30, 2020

    Very satisfying and tasty pork curry, but not amazing. The salad of quick pickled onions and fresh pineapple was a revelation though and will try it with other pork curries I make in the future because it was such a perfect accompaniment

  • shane.metzke on January 22, 2023

    Added some curry leaves, (frozen) freshly ground coconut and some coconut milk, simmered it for a little while to thicken at the end… used diced pork medallions, shoulder would be better probably but it’s excellent!

• Prawn molee

  • luluf on June 29, 2020

    Really easy and quick (except for peeling the prawns): frying in coconut oil produces a great flavour in these sorts of dishes. I had to add a little more salt and the sliced tomatoes are essential

• Potato and pea curry with tomato and coriander (Aloo dum)

  • luluf on June 10, 2020

    If I made this again, I would make sure I used waxy potatoes and/or small whole potatoes as the potatoes ended up a bit mushier than I would have liked. I found it quite spicy. I used tamarind purée instead of mango powder as I couldn’t get hold of any. It is best served as a side dish but it did take a while, so I don’t know if the end result was worth it, although the family liked it

• Butter chicken

  • valbe on May 12, 2021

    I used the recipe online and also found that a number of ingredients listed weren't in the recipe. (see review from March 22, 2021). I used bone-in chicken thighs, and used a cast iron base (Le Creuset) tagine to brown the thighs. I made the sauce in a different pot and then added it to the thighs in the tagine and cooked it on top of the stove about 45-50 minutes. Was very pleased with the result and I hope it turns out just as good the next time. I didn't find it too hot; but maybe my Kashmiri mirch is a bit mild. I didn't add the Chat masala nor coriander leaves or shredded ginger.

  • Ro_ on March 22, 2021

    There are several ingredients on the list indexed here on EYB that aren't in the book recipe (at least my version), including mango powder, nutmeg and cinnamon sticks. This made a delicious curry, creamy and indulgent. The chicken breast stayed tender, which was good as I'm always worried about using breast in such curries for fear of it drying out. The curry still packed a punch of heat, what with the chilli in the marinade and in the sauce: I was a little surprised by this as traditionally I don't know Butter Chicken as a spicy curry. I'd maybe cut out the chilli powder in the marinade if I was making for non-spice lovers. Also, I think it could do without the chat masala at the end, this wasn't a flavour I loved.

• Mussel masala with coconut, ginger and green chillies

  • Ro_ on October 27, 2021

    Nice flavours (I had to use dessicated coconut but I think it was fine) but I missed a nice broth with this dish so probably wouldn't repeat.

• Fish in a parcel with green chilli, ginger and coriander (Patra ni machi)

  • Ro_ on July 23, 2021

    This was nice but the flavours were very subtle. I think maybe Id marinade the salmon longer in the second marinade somehow, maybe even before the first marinade (because the citrus juice in the first can't be on the salmon too long). It just didn't pack a huge punch somehow, although the flavours were nice.

• Tandoori fish with naans (Ajwaini fish tikka)

  • Ro_ on July 26, 2021

    I used monkfish cheeks. The fish was tender and delicious went great with naans. Next time I would make a cucumber raita to go with it, and reduce the chillis slightly as it was a bit overwhelming for the delicate fish.

• Fish curry with black cardamom, cinnamon, green chilli and coconut milk (Fish molee)

  • Ro_ on August 10, 2022

    Found this a bit underwhelming. It was pleasant, but didn't pack a punch, and since my partner doesn't love fish curries at the best of times they have to be really great to go on my "make-again" list. I used eglefin instead of catfish since the latter is impossible to get here.

  • shane.metzke on February 05, 2023

    I added some mustard seeds and curry leaves to the onions, and a seeded & diced tomato towards the end. Very good. Also added a few prawns.

• Vegetable and coconut stew (Avial)

  • Ro_ on July 29, 2021

    Very nice, great flavours. I made this with runner beans, sweet potato and carrots. Good side dish. My only criticism is that it is not really stew-like in so far as it doesn't have a sauce/gravy.

• Quick-fried beans, carrots and peas with freshly grated coconut (Poriyal)

  • Ro_ on July 14, 2021

    There's only so exciting that French beans, carrots and peas can be IMO, but in terms of an Indian spiced dish based on these ingredients it was very nice.

• A creamy potato and asparagus curry with cinnamon, fennel and black cardamom (Mandra)

  • Ro_ on October 05, 2019

    Creamy but nicely spiced. Provides a good contrast to a more fiery dish being served alongside. Just keep an eye on the curry to avoid it appearing to congeal. I used peas instead of asparagus, as my partner doesn't like the latter.

• Lamb samosas

  • Ro_ on September 28, 2021

    My samosa folding technique wasn't great (I was in a hurry so was a bit slapdash), these came out on the large side. They held together well though. I thought the flavours were nice but not amazing, I could have done with more of a punch. The herbs came through nicely though.

• Lamb koftas in yogurt with cinnamon and chilli (Keema dhai vada)

  • Ro_ on September 20, 2021

    These were nice but not wildly exciting. I think they'd be nicer with a cucumber/yoghurt/mint sauce, and a bit of crunchy pickly salad also. The quantity of meat stated does not make very much.

• Beef vindaloo

  • Ro_ on July 19, 2021

    Loved the slow-cook method, which gave meltingly tender beef. But I wasn't a fan of the overall flavour profile: too sour, needed a sweet note to balance it out and a fair whack of salt too.

• Kachumber salad

  • Ro_ on October 24, 2021

    A delicious, fresh, simple salad ideal to serve with an Indian feast.

• Chicken skewers with cardamom

  • Ro_ on October 22, 2021

    These were very nice but not exceptional. I did on griddle indoors, could try barbecuing.

• Duck roast (Tharavu rost)

  • Ro_ on June 29, 2021

    Yum. This was unusual and delicious. My partner often says it's a shame to put spices with meat like duck because it hides the delicious natural flavour of a premium piece of meat, but even he loved this and agreed the masala complemented the duck perfectly.

• Mr Singh's slow-cooked lamb curry with cloves and cardamom

  • Ro_ on November 22, 2020

    This was a relatively simple curry in terms of ingredients, which cooked with care over a long time gave delicious results. I will definitely repeat this. The lamb shoulder that I bought came with a bone, which I added to the pan in order to give extra depth of flavour, gelatine, and to get off the meat that was still clinging to it. My partner loved this. Definitely serve with a delicious raita or some natural yoghurt, to cut through and lift the deep, earthy flavours of the lamb.

• Lamb rogan josh

  • Ro_ on November 05, 2019

    I made 2/3rds of the recipe quanitity so adjusted everything accordingly. Didn't have mace so left that out, and didn't have dried kashmiri chillies so used one and a half regular dried red chilli peppers (deseeded) and substituted the kashmiri chilli powder for hot ground paprika to ensure a nice red colour. This was also the first time I ever experimented making such a recipe in the pressure cooker and it turned out great! I added a little more water than recommended (to ensure the cooker could get to pressure), and cooked at pressure for 15-20 minutes to replace the 1 hour simmer. We both loved the results: this was a rich, delicious curry and the yoghurt and cream added right at the end gave it a gorgeous velvety texture and taste. I'll definitely make this again.

• Roast spiced whole leg of lamb from Lucknow (Raan mussallam)

  • Ro_ on October 24, 2021

    I've been wanting to try this recipe for ages, but a whole leg of lamb is expensive and hard to justify for just two people. So I bought two thick-cut lamb leg steaks instead, and used the marinade on those, left for a few hours. Removed the marinade and seared in a pan, then put on wire rack with the marinade + water underneath (as in the method of the leg) to roast for 10 minutes. The flavours were delicious, next time I'd probably sear for longer and put closer to the top of oven (without foil) to get a crispier finish. Would repeat.

• Seasonal vegetable curry (Kair sangri)

  • etcjm on July 13, 2021

    Cooked with only cauliflower. Should have cut the stems smaller because it took too much cooking. Good side dish. Used one chilli, will use both next time. Added coriander because I had it for the other dish.

• Yellow dal with tomato, turmeric and fried kashmiri chillies (Tarka dal)

  • shane.metzke on January 22, 2023

    Very good and tasty dal, and so simple to make.

• British beef Raj curry

  • shane.metzke on September 22, 2022

    I added some grated ginger at same time as the garlic. Also added a diced tomato and a diced green capsicum towards the end. Needs to simmer a while with the lid off to thicken the gravy. Added chopped coriander at the end too. I also added 270ml of coconut milk (and halved the stock) for textural reasons. Hopefully my changes/additions didn’t offend you Rick, but the whole family loved the end result!