Category Archives: Recipe

Goan Egg Curry

I’m a member of a Goan food group and the admin set us a challenge to make this traditional egg curry. It looked really tempting in the photo, and I’m always a sucker for some Goan food. I tried his ‘egg drop’ variation, which gave an added silky texture to the gravy, in addition to the coconut milk. I did make a few changes, mainly in the amount of chillies I used (the dried ones I have are really deadly, so have to tone them down a bit) and I used less tamarind as well.

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Kerala Garam Masala

‘Garam masala’ is such a generic term, and it is ubiquitous in Indian cooking. But every region (and every family, even) has a subtly different version. This particular version is typical in Kerala, and I was given this recipe by my friend and super foodie Rhea, who in turn got it from a friend. The biggest difference to the Punjabi garam masala that I have been used to while growing up is the absence of the standard punjabi aromats cumin, coriander and bay leaves, and the presence of fennel instead.

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Malabar Venison Curry

I spent many years as a child eating Keralan food at a friend’s house. Then many years later, I spent two years in Kozhikode and I just loved the local food there. The biryanis, the fish, even the shawarmas (with the ‘gelf‘ influence prominent) were amazing. So when I came across this little treasure called the Malabar Muslim Cookery book, I simbly had to pick it up. This recipe is based on one of the three mutton curry recipes in the book. Each is subtly different from the others, either in the method of preparation or ingredients. And, of course, I’ve made this with venison, but it would be great with some mutton or goat pieces (with the bone in).

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Panang curry with aubergines, celery and king prawns

I always have a few Thai curry pastes (green & red curry and Tom Yum) in my stock cupboard. They are great not only for the standard curries but also as flavours for stir-fries. Recently, I also discovered panang curry paste and I have enjoyed playing around with it in various prawn dishes. This particular recipe is fairly quick to make and is very moreish.

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Spicy chicken gizzards in Bafat masala

This is a rough and ready recipe because I wasn’t really following any particular recipe myself, and was just making it up as I went along. This is the first time I have cooked or eaten gizzards, and I must say I’m pleased with the results.

Note: I used a homemade Mangalorean Bafat masala that I have lying around. You could use garam masala or curry powder or any other such spice mix as a substitute.

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Saoji Chicken


This recipe, from the Nagpur region of Maharashtra, has been adapted from the Saoji Mutton recipe in Aditya Mehendale’s book ‘Rare Gems’. This recipe works equally well with mutton (lamb), chicken, prawns and even paneer for the vegetarians among us.

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King Prawns and Courgettes Masala


  • 1 red Kashmiri chilli
  • 2 tsp cumin seeds
  • 3-4 cloves
  • 5-6 black peppercorns
  • 2” stick of cinnamon
  • 2 petals star anise
  • 1 bay leaf
  • 3 cardamom pods, split open
  • 3 cloves garlic, chopped fine or crushed
  • 2” ginger, chopped fine
  • 1 tsp red chilli powder (optional, adjust as per required heat)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 8-10 curry leaves
  • 1 medium onion, thinly sliced
  • 1 medium tomato, chopped
  • 400g king prawns, shelled & deveined
  • 1 medium courgette, cut into quarters lengthwise then sliced 1/2” thickness
  • 2 tbsp coconut oil
  • Salt to taste


  • Heat the oil, then add the whole spices, curry leaves and Kashmiri chilli
  • When the spices start to release their aromas, turn the heat to medium and add the garlic. Don’t let it burn, just cook until it starts to turn golden.
  • Add the onions. Cook until the onions begin to brown. Keep stirring as you don’t want the onions to burn.
  • Add the tomatoes and cook for a few minutes until the tomatoes start to break down. Add a dash or two of water if needed to prevent the mix from sticking or burning.
  • Add the turmeric and powdered spices. And cook for a further few minutes.
  • Add the prawns, mix well and cook for a minute or so
  • Then add the courgettes, cover and cook for a couple of minutes on low heat. Then turn the heat up to high, and cook, stirring constantly for a few minutes until the prawns are cooked and the courgettes are still crunchy.
  • Add salt to taste.