I cut up some potatoes, tossed them with a spoon of the tamarind mix and gave them a 15minute head start. I served it with rice (for me) and Naan bread for my non-celiac husband and he definitely enjoyed it more than I did. Also, I've discovered that I don't like the stringy texture of sliced onions in these curries, so next time I'm going to chop them. Head east to Kolkata for a "kati roll" - an egg-fried wrap of meat or vegetables; west to Gujarat for some fluffy ondwa (see here) or addictive pea kachori (see here); and south for dosas, thin crispy pancakes made from rice and lentils. When I last made it, I'm not sure if I used two pans to roast the cauliflower, but this time I spread it out thinly over two pans, making sure it wasn't too wet after blanching it scarcely a minute.

When the milk starts to bubble, add the fish fillets, turn the heat down a little, cover with the lid and cook for approximately 5 to 7 minutes, or until the fish is cooked through. Worked well with some paratha, rice, raita, and the Cauliflower, Cashew, Pea, and Coconut Curry also from this book. Next time I'd go ahead and use boneless skinless ones, because with this cooking method the skin isn't going to get crispy anyway. When Made in India was published in the UK, it became an instant top-ten bestseller and was named one of the year's best books by many newspapers and periodicals. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.In this title, the author introduces serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food, fragrant curries, to colourful side dishes, and puddings (mango, lime and saffron kulfi).

Added just enough water for the beans (not haricot vert) to cook properly but not enough to alter the final result. Here to show you that you can still indulge in bakes, puddings and sweet treats, this collection of lighter recipes is perfect for anyone with a sweet tooth. I think that the arrival of this book means that we won't be having take away Indian again for a long time! Loved this with the lamb burger and masala fries--we used it both as a spread on the burger and as a dip for the fries.I'm not a fan of cumin or turmeric, which plays a huge role here, so I can't say I'll make this dish again. It requires a fair bit of prep but I was able to make this this on a weeknight (albeit one where I had a bit more time than usual).

Have been playing with several different biryani recipes and the flavoring and texture on this was perfect.This sounded and smelled absolutely incredible but the pieces were fully cooked and still tasted of raw garlic.

I found the sauce to be a bit onion-heavy, but to be fair I'm positive our onions were larger than what you'd find in the UK.Put the ginger, garlic and green chilli in a pestle and mortar, along with a pinch of salt, and bash to a paste.