Preheat the oven to 160°C. Blend the onions, tomatoes, garlic, ginger and chillies in a food processor to form a purée. Heat the oil, ghee or butter in a pan over a medium heat, then add the leaf masala and chilli flakes and cook fo…
Place the chickpea flour, ginger, chilli, turmeric, cumin, coriander, salt, sugar, lemon juice and yoghurt in a large bowl. Whisk while slowly pouring in the water. Whisk the mixture until slightly voluminous, then allow to rest for 4 mi…
Sift flours into a dish and add the spices, salt, sugar sesame and fennel seeds. Rub the ghee or oil into the flour mixture until the mixture resembles breadcrumbs. Add the finely chopped fenugreek herbs and mix well before adding lemon …
Boil the potatoes until tender, then drain and mash until smooth. Blend the wilted baby spinach and blanched peas until smooth, then fold into the mashed potatoes along with the ground cumin, chopped fresh green chillies and crushed garlic.…
Preheat oven to 180°C. Rub fish with garlic, ginger, chilli and masala on both sides. Place down on banana leaf. Top with sliced tomato, onion and sliced lime and pour coconut milk over. Fold banana leaf over, or cover with remaining lea…
Preheat the oven to 180°C. Toss the vegetables in the olive oil until coated then roast for 20 minutes. Heat the canola oil in a saucepan with the korma spices or paste. Add the chicken stock and simmer for 5 minutes. Mix in th…
1. Preheat the oven to 200°C. Dry fry the spices until fragrant and the mustard seeds start to pop. Remove from the pan and crush using a mortar and pestle or spice grinder. 2. Slice 100 g leeks and gently fry in a large saucepan in 1 T…
Dry fry the spices for 1–2 minutes in a hot pan until fragrant, then grind using a mortar and pestle or spice grinder. Melt the ghee in a large saucepan, then add the ground spices and fry for 5 minutes over a low heat, taking care not…