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Starters and Mains

  • Mangalorean chicken curry

    Mangalorean chicken curry

    To make the spice blend, in a non-stick frying pan over a low heat, dry-roast the whole spices and chillies for 1-2 minutes until aromatic and turning in colour. Pour into a spice grinder and grind until fine. Put the grated coconut in the frying pan and dry-roast over a medium heat until it has turned golden. Place in a blender. To make the curry, turn the heat up to high and add 1 tablespoon of ghee or oil then more

  • Amritsari chana masala

    Amritsari chana masala

    In a large saucepan, heat the oil and add the onion and a little salt then cook until it has browned on the edges. Meanwhile, blend the tomatoes with a little water until they are smooth. Add the ginger and garlic to the cooked onion and sauté for 1 minute or until they are just colouring. Add the ground turmeric, cumin, coriander, chilli powder and garam masala and cook for 20-30 seconds before adding the tomatoes. Cook over a medium heat, more

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  • Preserved lemons, peppercorns with ginger and garlic

    Preserved lemons, peppercorns with ginger and garlic

    Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder (if using) salt and sugar. Using your hands, rub in the spices, making sure everything is coated. Transfer the mixture to more

  • Whole spice, crispy onion and lentil rice

    Whole spice, crispy onion and lentil rice

    In a medium saucepan with a lid, mix together the puy lentils, stock, black cardamom, nutmeg, cinnamon stick, cloves and turmeric and bring to the boil. Gently stir once then cover with a lid and reduce the heat to low. more

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