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A quick and easy dish, yet impressive.

You can be really imaginative with flavourings and try whatever is in season to flavour it.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

6 large British Lion eggs

1 red onion, finely chopped

2 green chillies, seeded and finely chopped

½ tsp roasted cumin seeds, coarsely crushed

½ tsp turmeric

1 tbsp chives, finely chopped

1 tsp green coriander, finely chopped

1 ½ tsp salt

½ inch piece of ginger, finely chopped

2 tbsp oil

Chaat! Magazine Sponsor Product Suggestion East End Foods Range – Ground Cumin www.store.eastendfoods.co.uk

For the sauce

3 tbsp oil

1 bay leaf

2 green cardamoms

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1 tsp red chilli powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

1 tsp salt

3 tomatoes, pureed

½ tsp sugar

½ tsp ground garam masala

1tbsp green coriander, chopped

1 tbsp single cream

Juice from ½ lemon

 

 

Method

  1. Break the eggs and whisk together with all the other ingredients except the oil.

 

  1. Take a large shallow non-stick frying pan and heat the oil, pour in just enough egg mixture to make a thin omelette and as it begins to set, remove from pan and roll into a cylinder similar to a Swiss roll. Repeat the procedure to use all of the egg mixture. Cut the omelette rolls in 1.5 cm thick slices and keep warm.

 

  1. Sauce: heat the oil, add green cardamom and bay leaf and let it crackle for 30 seconds or so, add the onions and cook until golden brown. Add the ginger and garlic paste and stir for a minute. Add the red chilli powder, cumin and coriander, turmeric and salt and cook for another minute or so. Add the tomato puree and cook for 6-8 minutes until mixture is reduced by 1/2. Add sugar and garam masala and finish with fresh coriander, single cream and lemon juice. Pour the sauce on a serving dish and arrange the omelette slices over it. Serve as either a main dish or as an accompaniment.

 

Tip: Add finely chopped vegetables like asparagus, olives, spinach or artichokes to the omelette if you liked. You may even be more experimental with the sauce adding curry leaves and coconut milk if you wanted to make it more interesting.

 

Chaat! issue 12 Published

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Issue 28 is available now at WHSmith stores nationwide for all you budding spice lovers!! With 23 hot recipes for you to exercise your culinary skills! Chaat! Magazine is a delightful read for those who love a bit of world flavour! Even our team here have a real addition to spicy cuisine and it’s such a desire that we find it quite difficult to control! To name a few Pakistani, Indonesian, Bengali, Chinese, Thai, Sri Lankan and Indian recipes is a real way of enjoying the Asian Culture!

A big thank you to East End Foods for their support of Chaat! for all your spice needs visit store.eastendfoods.co.uk plus thanks to Kingfisher Beer who have held strong and their love of spicy cuisine is untouchable! 

Anjula Devi a budding fan of Chaat! plus a real wealth amongst up and coming evangelists of spicy cuisine shares her love of daal’s with recipes to use up your store cupboard ingredients! Our grow your own curry campaign continues with support from Sutton Seeds, plus our schools campaign this year we have been joined by celebrity chefs, Cyrus Todiwala, Anjum Anand and Hari Ghotra.

We have a gone a cross the way to pay a visit to the delightful cuisine of Pakistani with Shezhad Hussain! Street food is still very much on the table and enjoyed by so many people here in the UK now but we are cooking MasterChef style!!

Tom Kerridge speaks to us on how he still enjoyed the love of spicy cuisine and regained his slim and slender figure!

Plus lots more!!

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Dear Gardening Club,

RE: Grow Your Own Curry

Over the last couple of years British Curry Club has enjoyed a summer campaign to encourage the public to “grow your own curry”, ingredients!

This year we would like primary schools to get involved in our, “Grow Your Own Curry” campaign, along with help from our campaign partners,  Chaat! Magazine, Sutton Seeds, East End Spices and  Sweet Cherry Publishers,

There can be nothing better than encouraging young people to enjoy gardening, and then using the fresh ingredients to be cook their very own curry either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:

  • Use as many of the Sutton Seeds we have included with this letter (if you have already recieved a pack or simply use your own seeds)
  • Put the poster up in your school to spread the message of the campaign
  • If your school as a Website, Facebook or Twitter post #Growyourowncurry

Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25.00 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 31 May 2016, then by the 1  July send us letters from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Best wishes,

Rosena Alim British Curry Club Team

Terms and conditions

  • Completed competition entry form must be returned by post or email Gardening_Letter_NEW SECOND EXTENTED LETTER 2 GYOC([email protected]) by the 31 May 2016.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 1 July 2016, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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To celebrate National Curry Week and the performances of ‘Half ‘N’ Half’, the Duchess of Delhi in Cardiff Bay will be offering a special menu reminiscent of the seventies and eighties dishes that Duchess Shield Logosolidified Britain’s love of curry.

The Musical coincides with National Curry Week, and is the first ever ‘curry musical’ which opens at the Wales Millennium Centre, Cardiff, in October, right opposite the Duchess of Delhi restaurant. The musical, created by writer and composer Tim Riley, is set in 1987 and takes place in the Taj Mahal, a fictional curry house, and the plot sounds laugh out loud brilliant to us.

Ali, the boss, is ready to retire to his native Bangladesh, but he faces a difficult dilemma – who should take over the business? There’s his nephew Khan, from Sylhet, who thinks family should come first: but there’s also Rafiq, the streetwise head waiter who’s worked there for years. But then Mr Bajar arrives; the Balti King from Birmingham with a taste for a takeover. With a forbidden romance blossoming and a hurricane brewing, it looks like Ali could be in real trouble.

Half ‘n’ Half promises to be a musical comedy that explores how we define our identity, and celebrates the unique fusion of British and South Asian cultures in the UK. It’s full of toe-tapping tunes that draw on Western, Bollywood, and South Asian folk music.

The special menu is available before the performance of Half ‘N’ Half at the Millennium Centre in Cardiff Bay, and will continue for people to try until the end of October 2015.

Contact [email protected]

Website www.duchessofdelhi.com

Telephone 029 21153574

Duchess of Delhi, 6 Bute Crescent, Cardiff Bay, Cardiff, CF10 5AN

Duchess of Delhi a restaurant and bar that serves South Asian cuisine, opened its doors in December 2013, amidst Cardiff Bay’s picturesque waters and popular tourist spots sits a beautiful grade 2 listed building overlooking the Millennium Centre. Formally occupied by a Sea Captain and eventually the Glamorgan Coal Company in 1893, this building has witnessed the area grow from a coal exportation site to an area known as ‘Tiger Bay’. It now tells a very different story, marking the Asian food industry as commonplace in Britain.

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  • Meet one of just a few of the UK’s Chilli Farmers in the beautiful village of Upton Cheyney, situated on the edge of The Cotswolds
  • From the majesty of our ancient Tithe Barn, learn all about chillies; including their history, health benefits and what makes them hot
  • Tour the chilli farm’s polytunnels and harvest your own pods
  • Breathe in the amazing aroma from our smoke house, and experience the delight of smoking chillies to make chipotle – the world’s most amazing flavour!
  • Visit our kitchen and learn how to use your fiery harvest
  • Discover the huge variation of chilli flavours in our unique chilli tasting experience
  • Sample our home-made sauces produced on the farm, as well as our chocolates, oils, cider and spicy sausages.
  • Goody bag for every chilli tourist

UptonFacebookProfilePic1 logo

£25.00 per tour

www.uptonchilli.co.uk

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There is still time to take part! #HELPOTHERS

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they would usually spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.

find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t go hungry, strengthen their voices so they can speak out against injustice and earn enough money so they can find their feet. www.fyf.org.uk

Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

“IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW AND TAKE PART.”

What’s more, if you sign up by Monday 31st August and go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Chaat Magazine’, you’ll be in for the chance to WIN a case of Kingfisher beer for the perfect curry night in!

KIngfisher multipack-RED

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Mother’s Day – Celebrating the memories of our Mother’s

Ten year old Fazila who was born in England and being only once to Bangaldesh tells us about her mother’s speciality.

Now there’s another reason to look forward to the weekend because of ‘Mothers Special (saag prawn).’ The whole family loves it; all the flavours and spices make our mouth water. Nothing gets us faster to the dining table then this famous dish. I like the Saag Prawn dish because of the delicious flavour the spinach has, and the succulent taste of the prawns. It’s the same with my sisters, and my father who loves everything about the way that my mother prepares it. He says that she has a special touch.

During our short visit to Bangladesh we watched from the banks how fishermen catch fresh prawns and a cocktail of fish, which my grandmother brought for us and my aunties cooked that day for dinner.

It combines the versatility of prawns and the healthiness of spinach. It’s also quick and easy to make. We hope you try out this dish and enjoy it as much as we do!

chaat-magazine-issue-20-2

A loved spicy recipe

The requirements for this dish are:

4 large garlic cloves (crushed),

2 small onions,

1 tbsp of cooking oil,

2 bunches of spinach,

6 green chillies,

1 kilogram of frozen peeled prawns,

2 tsp of salt,

1 tsp of turmeric,

1 tsp of powdered zeera,

2 tsp of chilli powder,

2 tsp of curry powder

1 small tomato.

Heat cooking oil in a medium saucepan or wok.

  1. When the oil is hot add crushed garlic, when the has browned.
  2. Add the sliced onions.
  3. Immediately add the salt, tumeric and zeera stir into the onions, until the onions are soft, on a medium heat.
  4. Then add chilli powder and curry powder stir into the onions.
  5. Continue stirring the onions and spices for five minutes on a medium heat.
  6. Now add the prawns to the mixture and stir
  7. Add the chopped tomato.
  8. Stir in the sliced green chillies
  9. Add 1/2 a cup of water, cover saucepan and cook for seven minutes on a medium heat.
  10. Uncover the saucepan then add spinach (remember to wash the spinach and cut down into small slices or you can buy the ready to use fresh spinach from a local supermarket 2packets are recommended) cook for five minutes until the sauce has thickened.
  11. My mother’s special saag prawn has now cooked, turn the heat off and serve with white rice.
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The ‘Godmother’ of Indian Cuisine is returning to the UK this week for the Cheltenham Literary Festival, where she will talk about her vast knowledge of Indian curry recipes.

Regarded by many as a leading authority on Indian food, Madhur Jaffrey’s BBC show made her a household name of the 80s. Interviewed by BBC Radio 4 Food Programme presenter Sheila Dillon, she looks back on her career and how attitudes to ‘foreign food’ have changed over the years – but also forward, to where Indian food could be heading next.

The event is being held at Cheltenham’s stunning Town Hall on Wednesday 8th October at 6.15pm, where the world’s leading authority on curry will launch Curry Easy Vegetarian, her latest book, full of Indian curry recipes.

Tickets are available here: http://www.cheltenhamfestivals.com/literature/whats-on/2014/madhur-jaffrey/

We are very excited to be speaking to Madhur, and her interview will appear alongside some of her exciting new Indian curry recipes in the Winter edition of Chaat! – due out in December.

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What do you get the person who loves curry? The UK’s only magazine for lovers of spice, of course! 

A unique and brilliantly niche gift idea, Chaat! Magazine celebrates all things spicy with mouth-watering recipes, celebrity chef interviews, cooking tips and travel features.

The new December/January issue is packed full of simple yet flavoursome recipes ranging from nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen. With a large section on the artisan food revolution, bread and pastry recipes from Paul Hollywood andJames Morton, inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations, Chaat! Magazine will give you everything you need to prepare for the festive period.

Don’t miss our regular column with Bill Oddie and playful interviews withGok Wan, Karl Pilkington and Tom Stade. We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

Better yet, if you subscribe this month you’ll receive a free foodie hamper including Kandula tea, Bart spices and Home Colours cooking utensils. Visit www.chaatmagazine.co.uk/shop to order now.

Seasonal Special Offer (Receive a SPICY HAMPER min value £20)

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INTERVIEW BY ALEXANDER TAN
You’re friends with Greg Davies and Al Murray. Whats the best piece of advice you received from fellow comedians?


– The best piece of advice I have ever had was actually from Jason Cook, my mate and creator of Hebburn… He said “to get good at stand up you need to compere, compere, compere” but then I found out he’d got that advice from the Frank Skinner book, so…

Obviously your comedy style is completely different to your Hebburn co-star Vic Reeves. How do aim for your style to be perceived?

– You can never control how someone will perceive your style, I’m sure there are people out there who see me as a haircut with a microphone! But I’m a storyteller, and I like to banter with the crowd. My material is always personal and I like to think the crowd know a bit about me when they leave (at the end of the show I mean, they don’t just walk out during… Much)
Youre famous for being precious about your hair? Would you ever get it cropped or do you think that would have a Samson like effect on your comedy powers?

– Haha I’m honestly not that bad! It’s people like Al Murray who’ve started this vicious rumour! I’ve actually just had quite a drastic trim as it was doing my head in… haven’t done a show since though, so fingers crossed it doesn’t have the Samson effect.
You were given a red card on Soccer AM after using aninappropriate word. Do you often get in trouble for saying things you shouldnt?
– Ah yes, the red card incident. I look like an absolute fool on the youtube clip as I sit trying to work out what I’ve said wrong. Idiot. I do stuff like this quite often, usually it’s on a recorded TV show so it can be snipped out, but sadly Soccer AM was live. I’m at my worst if you put me in a room with someone who is quiet… I just talk and talk until I’ve dug myself into a massive conversational social hole.
Its cold up north  does that mean that you eat hot curries to protect you from the cold winter nights?

– Yes, of course. And we all have flat caps and whippets and build ships and work in mines and love gravy…
Do you cook much at home? Do you make any spicy dishes?

– I love to make a really spicy seafood pasta with loads of fresh chillies. I attempted a curry from scratch once and it was an absolute disaster, I ended up getting a take away… I’ll try it again one day, exorcise those demons.
As a panellist on Celebrity Juice, youve played the toilet Chinese whispers game. Whats the most unusual Chinese whisper youve heard about yourself?

– You get to hear loads of things that people say about you when you start doing this kind of job, but the maddest one I heard was the day my ex-girlfriend came home from work to tell me that her mate said I had been in South Shields (my hometown), ‘flashing the cash’ on a night out and had asked someone if I could buy their jeans (THE ONES THEY WERE WEARING) from them for £10. I was astounded… it was £20 and they were bloody nice jeans. I’m kidding, it was total lies. I have no idea where it came from. It’s insane and let’s be honest £10 for a pair of jeans that a person is currently wearing is not FLASHING THE CASH… if anything it’s a full on insult… and how on earth would he continue his night?! South Shields bars don’t have the strictest dress code but even they would draw the line at clubbing in your kegs.
FULL INTERVIEW IN CHAAT! MAGAZINE issue 13
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