Tuna Fish Curry

Authentic fish curry, ideal for busy times.















Ingredients

• 1 onion
• 1 red (bell) pepper
• 1 green (bell) pepper
• 30ml oil
• 1/4 tsb cumin seeds
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1/4 tsp salt
• 2 garlic gloves crushed
• 400g tuna in brine, drained
• 1 fresh green chili, finely chopped
• 1 piece root ginger, grated
• 1/4 tsp garam masala
• 1 tsp lemon juice
• 2tsp fresh coriander choped
• pita bread to serve

1. Thinly slice the onion and the red and green peppers, and take the seeds out from them
2. Heat the oil into a deep pan and stir fry the cumin seeds for 2-3 minutes until they begin to split and splutter.
3 Add the ground cumin, coriander, chili powder and salt to cook for 2-3 minutes. Then add the garlic, onion and peppers.
4. Fry the vegs, stirring from time to time, for 5-7 minutes until the onion is browned.
5. Stir in the tuna, green chili and ginger and cook for 5 minutes.
6. Add the garam masala, lemon juice and chopped coriander and continue to cook the curry for 3-4 minutes.
Serve in warmed pitta bread with cucumber raita.

Chiken Tikka

This extremely popular Indian first course is quick and easy to cook. Also tastes absolutely brilliant.

Ingredients

• 450g boneless chiken, skimmed and cubed
• 1tsp fresh root ginger crushed
• 1tsp crushed garlic
• 1tsb chili powder
• 1/4 tsp ground turmeric
• 1tsp salt
• 150ml/ 2/3 cup natural low fat yogurt
• 4tbsp lemon juice
• 1tbsp chopped fresh corriander
• 15ml oil

For the garnish
mixed salad leaves
1 small onion cut into rings
lime wedges
fresh corrinader

1. In a medium bowl, mix together the chiken pieces, ginger, garlic, chili powder, turmeric and salt.
2. Stir in the yogurt, lemon juice and fresh coriander and leave to marinate for at least 2 hours.
3. Place in a grill pan or in a flameproof dish lined with foil and baste with the oil.
4. Preheat the grill to medium. Grill the chiken for 15-20 minutes until cooked, turning and basting several times.
Serve on a bed of mixed salad leaves, garnished with onion rings, lime wedges and coriander.

Fried Prawns with Spices

These spicy prawns are stir-fried in moments to make a wonderful appetizer. This is fabulous finger food, so be sure to provide your guests with finger bowls.



Ingredients

* 450g large raw prawns
* 2.5cm fresh root ginger, grated
* 2 garlic cloves, crushed
* 1tsp hot chilli powder
* 1tsp ground turmeric
* 2 tsp black mustard seeds
* seeds from 4 green cardamon pods, crushed
* 50g butter
* 120 ml coconut milk
* salt, black pepper
* 2-3 tbsp chopped fresh corriander to garnish
* bread/ pitta bread/ naan bread to serve

1. Peel the prawns carfefully, leaving the tails attached
2. Using a small sharp knife, make a slit along the back of each prawn and remove the dark vein. Rinse under cold running water, drain and pat dry
3. Put the ginger, garlic, chili powder, turmeric, mustard seeds and cardamon seeds in a bowl. Add the prawns and toss to coat completely in the spice mixture.
4. Heat a karahi or work until hot. Add the butter and swirl in around until foaming
5. Add the marinated prawns and stir-fry for 1-1/2 minutes until they are just turning pink.
6. Stirr in the coconut milk and simmer for 3-4 minutes until the prawns are cooked through. Season to taste with salt and pepper.
Serve with bread, rice or mashed potatoes.

Tomato and Coriander Soup

Although soups are not often created in India, tomato soups bucks the trend and it is very popular. This is excellent on a cold winter day.










Ingredients

* 675g tomatoes, peeled and chopped
* 15ml oil
* 1 bay leaf
* 4 spring onions, chopped
* 1tsp salt
* 1/2 tsp crushed garlic
* 1tsp crushed black pepper
* 2tsp chopped corriander
* 750 ml generous 3 cups of water
* 1 tbsp cornflour
* 30ml single light cream to garnish

1. To peel the tomatoes, plunge them in very hot water, leave for 30seconds and take them out. The skin should now peel off easily. If not put the tomatoes back in the water for a little longer. Once peeled chopp the tomatoes.
2. In a medium heavy pan, heat the oil and fry the tomatoes, bay leaf and spring onions for a few minutes until soft.
3. Gradually add the salt, garlic, pepper and corrinader. Pour in the water. Stir and simmer gently over a low heat for 15-20 minutes.
4. Meanwhile disolve the cornflour in a little cold waterto form a thick cream paste.
5. Remove the soup from the heat and leave to cool slightly for a few minutes. Press through a sieve, or puree in a blender or food processor.
6. Returned the pureed soup to the pan, add the cornflour mixture and stir over a gentle heat for about 3 minutes, until thickened.
7. Pour the soup into individual dishes and garnish with cream. Serve hot.

Lamb Samosa

Filo pastry is perfect for making samosas. Just learn how to keep them fresh then keep trying folding them.


Ingredients
* 25g butter
* 225g cup minced ( ground) lamb
* 30ml mild curry paste
* filo pastry, defrosted and kept in a clean kitchen towel
* salt and black peper

1. Heat a little of the butter in a large pan and add the lamb. Fry for 5-6 minutes, stirring occasionaly until browned.
2. Stirr in the curry paste and cook for 1-2 minutes. Season and set aside.
3. Melt the remaining butter in a pan. Cut the pastry sheets in half lengthways . Brush one strip of pastry with butter, then lay another strip on top and brush with more butter.
4. Place a spoonsful of lamb in the corner of the strip and fold over to form a triangle at one end. Keep folding over the same way to form a triangular package.
5. The samosas can be fried in oil ( easy use the chips maker) or they can be baked for 10-15 minutes until golden ( oven to 200 °C)

Serve hot.

Pistachio Lassi

In India, lassi is not only made at home, but is also sold at roadside cafes, restaurants and hotels. There is no substitute for this drink, especially on a hot day. It is particularly good served with curries, and similar hot dishes as it helps the body to digest spicy food.



Ingredients:

* 300ml cups natural ( plain) low fat yogurt
* 5ml granulated sugar or to taste
* 300ml cups water
* 30ml pureed fruit ( optional)
* 15 ml crushed pistachio nuts to decorate

1. Put the yogurt in a jug; whisk until frothy. Add the sugar.
2. Pour in the water and the pureed fruit, if using, and continue to whisk for 2 minutes.
3. Pour the lassi into serving glasses and serve chilled, decorated with the crushed pistachio nuts.

Tip: You can use all the fruits you want and try new combinations.
or To make a simple lassi, omit the sugar and fruit and add lemon juice, ground cumin and salt. Garnish with mint.