Notes about Recipes in this book

• Chicken tikka

  • Breadcrumbs on July 15, 2015

    p. 20 – This dish seemed perfect for summer grilling season and a great way to take a first crack at recipes from this book. I likely ended up doubling the amt of yogurt used in the marinade, as the spice to yoghurt ratio was just too unbalanced as written. If the recipe suffered for my diversion we were no wiser as we loved the finished dish. The chicken was boldly spiced, tender and juicy. We really enjoyed this dish and would definitely make it again. The aromas of the spices toasting were intoxicating and we couldn’t wait to try this the following day. I’m excited to try other recipes from this book after such a positive experience with this one. I served these with a garlic-yogurt sauce from Paula Wolfert’s Cooking of the Eastern Mediterranean since I had some on hand and it paired beautifully as did a pilaf and a tomato onion feta salad from the same book. Photos here: http://chowhound.chow.com/topics/1017981?commentId=9642309#9642309

• Our onion bhajis

  • etcjm on December 03, 2019

    Cooked these a few times and tonight I think I was a bit lazy with the 'finely sliced' and therefore took longer to cook. Always tasty. The two chillies do not make them spicy. Nice the next day with mango chutney- if they last.

  • Beth891 on May 18, 2024

    I shallow fried them and then popped them in oven to stay warm while I finished the rest of dinner. Skipped the chilli as had none. They were great, crispy and soft with a nice flavour. I'd definitely make again.

• Seekh kebabs

  • JJ2018 on June 12, 2019

    These were really good - great depth of spicing. Served with salad and vegetable samosas for a little Indian selection. They would be great in wraps.

• Shami kebabs

  • embk27 on April 26, 2018

    Love this recipe - my 7 year old helped make them. He normally turns his nose up at ‘green stuff’ but he was happy to eat the herbs in this. Tasty and not dry at all which can happen with some minced kebabs.

• Quick and easy masala dosas

  • Kelli_L on April 28, 2020

    Potatoes are delicious with baby or English spinach mixed through

• Quick chicken pilau

  • yassoma on August 10, 2016

    Very tasty! I feel like as-is, it would be sort of bland. But I added a tablespoon of ginger garlic paste, and two green chilis to the recipe. I didn't use plain unseasoned chicken, as I never do for Indian recipes. So I seasoned it with salt, black pepper, turmeric, curry powder, and garam masala. I also used zucchini instead of green beans on occasion and it was amazing. I would serve this with the coriander chutney or raita! :)

• Quick chicken Madras

  • Breadcrumbs on January 29, 2016

    p. 73 – This recipe produced a good but not remarkable chicken madras. mr bc loved it but surprisingly, it was a little blasé for my taste. I didn’t have long red chillies so I used 2 Thai Bird chillies instead. Otherwise I followed the recipe as written. I think the spices should have been toasted to deepen their flavours. I wouldn’t repeat this one. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9801274

• Japanese chicken katsu curry

  • lilham on March 21, 2015

    A lovely mild curry suitable for young children. I made only the curry sauce to serve with my normal crumbed chicken. I also added two carrots with the onions for more hidden veg.

• Keralan king prawn curry

  • Breadcrumbs on January 29, 2016

    p. 111 – I thought this was a very nice curry but I don’t think I was as enamoured with it as the authors and the folks they describe as “hanging over the balcony licking their lips” during their 80-night tour preparing this dish. I wonder whether the onion paste might have benefitted from a longer cook time to bring out the sweetness of the onion or, whether a sweeter onion might have better served. Somehow I felt the sauce was missing something. I will say that the aromas of toasted spice mixture were intoxicating and I’d definitely try this again with one of the two modifications I mentioned above. I love how quickly this weeknight-friendly dish comes together. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9801295

  • Foodycat on November 13, 2017

    It's fine - a creamy coconutty curry but nothing amazing. Not sure what the asafoetida brought to the party. I added an extra chilli to give a bit more punch and if I made it again I would use less coconut milk.

• Penang fish curry

  • nick_tujhqr on May 11, 2026

    Easy, quick but very tasty

• Southeast Asian prawn curry

  • Beth891 on January 29, 2025

    I made a couple of changes- no red curry paste so I added green with a little tomato puree and I swapped the king prawns for salmon. I also swapped the snow peas for regular frozen peas and added less water and more cashews (double the amount). Otherwise I made as recipe and it was really tasty. If I made it again I would not chop the cashews and just leave them whole.

• Lamb kotfa curry

  • JJ2018 on July 21, 2019

    Enjoyed this curry and would make again.

• Traditional lamb saag

  • etcjm on February 07, 2022

    Enjoyed this. I cut a few corners (didn't blend the onion spinach mixture and used baby spinach). I adjusted spices because I used 600g lamb instead of 900g and it wasn't quite there on the spicyness. I would definitley do again giving it the time it needs. Don't do with plain rice - it needs something with a bit of oomph - maybe garlic rice?

• Keema lamb curry

  • Beth891 on October 27, 2024

    Simple and tasty but nothing incredible. I added some tamarind and honey for some extra zip and that helped a lot but it definitely felt like it was missing something.

• Vietnamese pork curry with lemon grass

  • IvyRose on July 28, 2015

    Fantastic. Less cooking time on the sweet potato.

• Vegetable coconut curry

  • Victoria_from_London on January 21, 2017

    Really delicious

  • JJ2018 on August 20, 2019

    This was really easy and delicious. I didn’t have cauliflower but it was fine without. Would make again

• Crunchy palak paneer

  • Carol.Furness on March 03, 2015

    Made this for tea, it's quick and simple and very tasty. I used frozen spinach and it worked just as well as fresh.

  • greedyrosie on March 28, 2018

    This was ok - the crunchy paneer especially nice - but the spinach curry for me was a bit bland. Still, for a midweek veg tea I wouldn’t rule out making it again

  • Kelli_L on April 28, 2020

    Uses tofu instead of paneer for a vegan version and was delicious

  • peterward on April 03, 2021

    Page 174

  • Bessp on April 06, 2024

    Omitted the chile pepper, added more spices and chili powder. A very nice quick weeknight meal paired with some rice. Will definitely make again, great texture and flavor.

• Masoor (split red lentil) dhal

  • Beth891 on August 08, 2024

    I made it pretty much as recipe but used cherry tomatoes, missed out the chilli and the tadka and just stirred though some butter at the end. I added a couple of tsps of mango chutney at the end. It was delicious and definitely one to make again!

• Fresh coriander chutney

  • Foodycat on September 16, 2015

    I've made several versions of this kind of fresh coriander chutney, and this is a really well-balanced one. It's pretty punchy, so you might want more yoghurt.

• Pistachio meringues with raspberries

  • Victoria_from_London on January 21, 2017

    Really effective for an easy & impressive dessert. Delicious with apfelmus/apple puree.

• Lime pickle

  • Victoria_from_London on January 21, 2017

    Works great for a salty, zingy pickle (is not a mellow chutney). I prefer limes chopped in smaller pieces than recipe directs. Toast the spices gently for a few minutes. Needs 12 limes - can be much cheaper in Asian stores.