Notes about Recipes in this book

• Fluffy spinach koftas in a creamy tomato curry

  • Astrid5555 on March 04, 2024

    Delicious but a little time consuming, because the ricotta dumplings have to be deep-fried first before they are finished simmering in the sauce. Would happily make this again, so it’s a keeper.

• Mild prawn curry with cashew nuts

  • Astrid5555 on December 08, 2015

    As promised a lovely, mild curry, which is done in no time. Served with the book's "Instant naan bread" instead of rice. Will make again!

• Chilli chicken balti

  • Astrid5555 on September 24, 2022

    Delicious curry with a low effort to outcome ratio, will repeat!

  • etcjm on July 29, 2018

    Always good. Can use fillet if preferred. I only used 3 chillies which gave enough heat. Be aware when you cook it down, if you mash the whole chillies (accidentally) you will make it hotter! Careful when adding the water, easier to add a little more if it thickens too much rather than cooking it down. Another curry from anjum with easy prep so a good one to prep ahead and pull together quickly.

• Instant naan

  • Astrid5555 on September 27, 2015

    Quickest and best naan recipe ever!

• Light cumin-flavoured chicken curry

  • sharifah on December 06, 2013

    Delicious light curry. Chicken needs marinating for a minimum of 20 minutes, which was what I did. I used soya yogurt as my OH is lactose intolerant and I used 4 chicken thighs. The flavours were complex and really tasty, even with the soya yogurt. The number of ingredients wasn't too long and this was relatively quick for a week night, even with the marinating time. Would make this again.

• Lamb do piaza

  • NikkiPixie on June 07, 2016

    This was delicious, one of the best lamb curries I've ever made. The only change I made was to use lamb neck fillet rather than leg. I think the key here is to cook the onions for a looooong time first, I think mine were cooking (on low heat) for almost an hour before I proceeded with the rest of the recipe.

• Authentic pork vindaloo

  • etcjm on January 21, 2024

    Doubled the meat and 1.5 times the spices. Cooked in a tagine so I could pop in the over instead of cooking on the hob. Cooked for about 1.5 hours so the meat was really tender. Very good. Opted for the lighter side of the number of chillies (10 for a double recipe) and it wasn't hot. It instead had a depth of flavour. No whole spices to dig out before eating either. Will do it again.

• North Indian-spiced prawn curry

  • etcjm on July 29, 2018

    Very good. Regular in our house. 1 chilli provides depth of flavour and no heat for children (not using mustard oil). Quite easy for those new to cooking curries as a lot of the prep is easy with a blender. Comes together quite quickly unlike some meat curries!

• Prawn patia

  • etcjm on April 10, 2019

    Always really good. I only use 3 chillies as we prefer less heat, the balance is great. A curry not at all comparable to a supermarket takeaway curry. Served with a veg curry and kashmiri rice.

• Bibliocook

  Anand includes an invaluable two-page guide to the secrets of making great curries which explains when and why you add different ingredients...and how to balance the final flavours.

  Full review