What is a Real Recipe?
A real recipe is an authentic, original and tasty recipe that is easy enough to cook at home.
Looks unreal? Not if you follow the step by step methods explained in Real Recipes of Curry2Ngiht!
Once you try, you can believe it yourself.
Why we call them Real Recipes?
- They are real because they use genuine ingredients.
- They are real because they are honest and simple.
- They are real because these recipes are tried, tasted and trusted for generations and taught by their ancestors.
Good news is, you can try these dishes daily and still stay healthy!
The Real Indian Recipes are cooked daily in millions of Indian kitchens.
Now it is even easier to cook yourself these recipes here in Britain, thanks to ever changing supermarkets of ours!
You can get fresh Indian curry ingredients almost as good as what you find in Indian markets.
Let’s Get Cooking!
Home-made Chicken Curry
Chicken curry should not be a complicated and tedious recipe to cook. It should be easy and simple to cook and flavoursome and healthy to eat! Try this home-made chicken curry and you will love it.
1.Indian onions – two
2.Green chilli – two
3.Coriander leaves – a bunch
4.Ginger – one sq inch piece
5.Garlic – two cloves
6.Curry leaves – 15 leaves
7.Lemon or lime – half
8.Chicken – 500 grams
1.Red chilli powder – one teaspoon
2.Turmeric powder – one teaspoon
3.Coriendar powder – one teaspoon
4.Cloves – 2 cloves
5.Cardmoms – 2 bulbs
6. Cinnamon – 1 inch stick or 1/4 tsp powder
6.Jeera – one teaspoon
7.Mustard seeds – one teaspoon
Marinate chicken with half of turmeric, coriander powder, chilli powder and garlic ginger paste.
Squeeze half lemon and keep aside.
Heat oil and fry cumin and mustard seeds for few minutes. Then fry sliced green chilli, chopped onions, curry leaves and fry for few minutes.
Add cloves, cardamom and cinnamon stick pieces.
Add turmeric powder and garlic ginger paste and fry for another few minutes. Add coriander powder and chilli powder (rest of dry spices)
Add marinated chicken and fry for a couple of minutes.
Cook chicken for over 15 minutes or more until fully cooked at slow heat (Add water if required)
Garnish with chopped coriander leaves and serve with rice or roti (freshly made)
Tamarind Fish fry
Tamarind is a tangy ingredient widely used in Indian cuisine, particularly in South Indian kitchens. This fish curry is mild and tasty, so any new-to-curry can try!
Kingfish (or Tilapia or Mackerel or any meaty fish) – 500 grams
Tamarind – 30 grams
Sesame seeds (white) – 2 tsp
Fenugreek seeds – 1/2 tsp
Grated coconut – 1 tsp
Sunflower oil – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Green chilli – 2 small
Onions – 3 medium sized
Red chilli – 2 medium sized
Turmeric powder – 1 tsp
Curry leaves – 2 sprigs
Coriander leaves – a small bunch
Coriander powder – 1 tsp
Garlic Ginger Paste – 1 tsp
Soak tamarind in warm water.
Heat a pan and add sesame seeds, fenugreek seeds and grated coconut and roast for a couple of minutes and transfer into a jar of food processor.
Chop and fry onions until golden brown in oil and add to the same jar and make a paste.
Add rest of oil to the pan and fry mustard seeds, cumin seeds for a minute.
Add curry leaves, green and red chillies and fry for another couple of minutes.
Now add garlic ginger paste and the sesame seeds/fenugreek seeds/grated coconut paste and cook for a couple of minutes. Squeeze the soaked tamarind and add this to cook for over ten minutes. Now add the fish pieces and let it simmer for another ten minutes until fish is completely cooked.
Garnish with chopped coriander leaves.
Enjoy with plain rice or chapatti, sure you will love!
Sarson ka Saag (Mustard Leaves Green Curry):
Who says vegetable curries are boring and not tasty? Try this popular Punjabi dish and you will change your mind!
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt,
1 cup water.
6.Pressure cook till done. (2 whistles).
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
Mix Veg Curry
1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
Salt to taste
1 tsp.lemon juice
1″ piece cinnamon
2 tbsp. butter
- Drain the boiled vegetables, keep stock aside
- Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in a blender or grinder
- Heat butter, add seeds, allow to splutter
- Add ginger, garlic and paste
- Stir fry for 3-4 minutes
- Add vegetables except tomatoes
- Add 1/2 cup stock. Cover, simmer for 5 minutes
- Add salt, chilli powder,tomatoes and cook till gravy is thick
- Serve hot with parathas or chapatis
2 cups Vegetables
2 Onions cut lengthwise
2 Green chilies cut lengthwise
1 tsp Coriander powder
1 1/4 tsp Salt
One pinch of turmeric powder
½ inch Cinnamon stick
2 tbsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2″ fresh) Ginger
- Put a reasonable sized vessel on the range and heat oil
- Add cinnamon, cloves and cardamom and fry for 2-3 minutes
- Add onions and green chilies and fry till onions turn brown
- Add garlic + ginger paste and fry for one to two minutes
- Add vegetables and fry for about 3 minutes
- Add one to two cups of water, let the vegetables and turmeric powder cook (If you are using canned or frozen vegetables skip the above step)
- Add coconut paste, khus-khus, salt and wait until cooked
Top tip: Cook on low heat!