Curry

Sweet & Sour Chickpea Curry

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Ingredients:
2 tins of chickpeas
2 medium potatoes
1 tbsp whole cumin
1 tsp sesame seeds
1 tsp mustard seeds
7-8 curry leaves
1 1/2 tbsp cumin & coriander powder
7-8 tbsp oil
1 tsp tumeric powder
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp crushed green chilies
1 tsp crushed garlic & ginger
2 tbsp amlee
1 tbsp lemon juice
10 tbsp ketchup
7 tbsp passata
2 tbsp ready fried onions
Fresh coriander

Method:
1. In a pan put oil, sesame seeds, mustard seeds and cumin seeds. Let it all fry for a few seconds.
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2. Add the spices and let it fry for a few seconds. Then add ketchup, passata and lemon juice. Mix well and let it cook for a few minutes.
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3. Then add the chopped potatoes. Use the empty chickpeas tin as a jug and add 3 tins full of boiling water cook. Turn the heat down and on leave it on low till the potatoes are nearly done.
4. Add the chickpeas and ready fried onions. Cook for 10-15 min.

Garnish with freshly chopped coriander and serve with sev and freshly sliced onions.

Enjoy x

Love from Foodie Aiysha Haji

Jamila’s Chicken

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Ingredients:
2 chickens cut into small pieces
150ml single cream
4 tbsp natural greek yogurt
1tsp tumeric powder
1tbsp coriander & cumin powder
1/2 tspn red chilli powder
1/4 tsp black pepper
3tbsp crushed ginger and garlic
1tsp lemon juice
4tsp Jamila’s Chicken Spice

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Oil
Sliced onions
Sliced green and red peppers
Freshly chopped coriander

Method:
1. Marinate the chicken overnight in the ingredients upto and including the Jamila’s spice.
2. Fry the onions in oil till they are soft.
3. Then add the marinated chicken and a cup of water. Cook till chicken is cooked and the water has evaporated. 4. Add the peppers and cook till curry/masala becomes thick. The chicken is ready to be served.
Garnish with fresh coriander. Serve with rice, roti or chips.

Note: This dish tastes best cooked in a pizza pan/electric pan. Also if you wish to serve this as a starter (see second pic) add less cream and cook till all the curry has evaporated.

Enjoy x

Love from Foodie Aiysha Haji

Meat Kalyo/Curry

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Ingredients:
Oil
Two large onions
Whole spices: cinnamon, cloves, cumin, peppercorns, cardamon
3lb lamb
Salt to taste
Crushed ginger and garlic
5 whole chillies
5 fresh tomatoes
3 potatoes (peeled and cut into halves/quarters)
1 tsp tumeric
2 tsp chilli powder
2 tsp coriander powder
2 tsp cumin powder
1 tsp garam masala
1 tso Patak’s tikka paste
2 tbsp yogurt (optional)
1 tbsp cream
Boiled eggs
Chopped coriander for garnishing

Method:
1. Fry onions with whole cumin till brown.
2. Add the lamb pieces to the onion with about 3tbsp water the crushed ginger and garlic, salt and whole chillies.
3. Cover and leave on low heat for about an hour. Stir in every so often as bits will stick to bottom of the pot.
4. Chop the fresh tomatoes and potatoes and add to meat. Cover and leave for half another hour.
5. Add the dry spices to the meat and onion mix. Stir well and allow to cook for a while until oil bubbles appear on top of the curry.

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6. Add boiled eggs and garnish with fresh coriander. 

Enjoy x

Love from Foodie Mariam Kika

Lahori Fish Masala

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Ingredients:
Oil
Fish of your choice
Shaan Lahori Fish Masala packet
Coriander stems
Green chillies
Tumeric
Crushed Garlic
2 tins of chopped tomatoes
Bay leaves
Whole cumin
Curry leaves

Method:
1. Clean and cut your fish into chunks and leave it to marinate in the lahori fish powder.

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2. For the masala/curry paste- blend together coriander stems, spring onions, garlic, salt, green chilies, turmeric, some of the lahori fish masala and tinned tomatoes.

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3. Then deep fry your marinated fish in a non stick wok till it is cooked. Take the fish out and leave to one side.

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4. In the same oil put some freshly chopped spring onions, whole cumin and curry leaves. Then fry for a couple of seconds.

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5. Now add the masala/curry paste blend. Cook till the masala/curry thickens a bit.
6. Sprinkle red chilli powder, some lahori fish powder and a few drops of lemon juice. Mix and add salt if needed.

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7. Now remove the excess oil but be sure to leave enough so that the masala does not dry out.
8. Then add the fried fish to the masala.

Garnish with chopped coriander. Serve with roti or rice.

Enjoy x

Love from Foodie Aiysha Haji