I had no idea they came in orange, look very similar to a pumpkin. 10 curry leaves. hot chilli powder, to taste Adding more or less will vary the hotness, Juice of half a lemon or lime (you can use vinegar here instead, but not both), Get Started - 100% free to try - join in 30 seconds, Almost-Famous Chicken Lettuce Wraps Recipe, Chicken and Peanut Spring Rolls Tes at Home. The Seafood Restaurant Amritsari fish Madras fish curry of sea bass, tomato and tamarind Shahi tukra, Indian bread and butter pudding Prawn fritters with tomato chutney and kachumber St Petroc's Bistro I think the scorpion pepper would be much too hot for me . Keep, cook, capture and share with your cookbook in the cloud. The Indian Spice Blend: Garam masala is complex combination of many spices that include cardamom, coriander, fennel, fenugreek, nutmeg, cinnamon, the list goes on. I hope this helps and enjoy. from The Roasting Tin, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. This brings out the flavors and takes away any raw taste that they may bring to the dis. Heat oil in a large nonstick pan over medium heat. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Soft and gently spiced, serve these balls of lamb with a drizzle of cooling yoghurt and parathas or chapatis. For the spice blend, put the spices in a spice grinder and process to a powder. Ingredients: 4 chicken breasts, one per person! Traditionally made hot, you can customize this to your liking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ricks classic cookery books are packed full of recipes and travel inspiration from his culinary adventures including Secret France, Long Weekends and The Road to Mexico. Set aside. Religion in India seems to be very much part of everyday life and at this temple they cook food free for worshippers and have another kitchen where they cook food to be sold after being blessed by a priest. Serve with saut potatoes sprinkled with parsley. Mulligatawny doesnt deserve to be hidden away at the top of the menu, outshone by samosas and seekh kebabs. Serve with a side of naan bread for curry sauce mopping. Ricks search through India for the perfect Indian curry (or gravy!) So that is it. Blitz the soup with a hand blender until smooth, then whizz the almonds to a puree and whisk them into the soup. Pull apart the chicken into strands and stir into the soup along with the reserved vegetables. It could have been there was a lot of water in your tomatoes or something else. Coriander, to garnish. Thank you! I put more than the recommended chili pepper in as I like a lot of spice and was just perfect. If it is not hot enough you can always add more pepper or powder. A very tempting, silky smooth dish stuffed with just a little finely chopped onion, mint and green chilli. Lower the heat slightly, add the spice paste and fry gently for 5 minutes, stirring now and then. Registered number: 861590 England. Ive been searching for a Tofu Madras recipe after having it at a local Indian Restaurant. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Tonight we also saw another vegetarian treat in the shape of the thoran, a dry vegetable curry from Kerala made from whatever fresh vegetables are available and cooked with mustard seeds, green chillies, ginger and grated coconut. Everyone you met in India spoke with such passion and pride of their food. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. On to the food now; the tamarind rice, or puliyodharai, we saw tonight was prepared in the kitchen of the Meenakshi Temple in Madurai. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2-3 minutes on each side until golden-brown. The day I made this chicken Madras, was in the store shopping for the ingredients and my husband spotted is favorite squash, the acorn squash. To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened. Set aside. published on 12 June 2014 Extracted from Rick Stein's India, this menu of three Indian recipes - spiced lamb meatballs to start, a butter chicken main, and kulfi to finish - is a one-stop shop for inspiration for your next gathering or celebratory meal. Thats what its all about, making food how we (and your lads) want it. Wipe out the pan with kitchen paper. Please Like, Subscribe, and Share.MistyRicardo Channel: https://www.youtube.com/c/MistyRicardoFaceBook Page: https://www.facebook.com/MistyRicardosCurryKitchenTwitter: https://twitter.com/MistyRicardoInstagram: https://instagram.com/mistyricardo/Popular Videos:https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravyhttps://www.youtube.com/watch?v=NkQj492PQu4 Mix Powderhttps://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chickenhttps://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook)https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lambhttps://www.youtube.com/watch?v=3Qhu09QFIZk Onion PastePlaylists:Misty Ricardo's British Indian Restaurant Cookinghttps://www.youtube.com/playlist?list=PLqoeAKonq-KdqgmBPks1h1yJkVXPZEefgMisty Ricardo's Traditional Style Indian Cookinghttps://www.youtube.com/playlist?list=PLqoeAKonq-KeIubPt-FZHONrGIpCmBl1XMisty Ricardo's Travelshttps://www.youtube.com/playlist?list=PLqoeAKonq-KflNAcJMHvkj5BN6A10E4wYMisty Ricardo's Food Follyhttps://www.youtube.com/playlist?list=PLqoeAKonq-KcsFdTmv3E5DM7l2MJlwRf3 Season with a teaspoon of salt and plenty of black pepper. Discover ten of our favourite bakes from Rukmini Iyer. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Rick Stein uses flour to thicken his soup, but others use masoor dal. Thank you for sharing. Turn the heat back down, add the chicken stock and chicken, and cook the chicken in the sauce for about 10 minutes. Heat 2 tablespoons oil in a large saucepan place over medium to high heat. Rick is always keen to meet new friends on his adventures, and tonight he met Rocky Mohan and his wife Rekha, who cooked their version of chicken korma, much to Ricks satisfaction! When ready to serve, sprinkle with garam masala and cilantro. Rick had another top tip when making this recipe, suggesting mashing some of the beans against the side of pan just before serving. Add the chicken pieces, salt pepper and coconut milk. Most recipes I try, with the exception of Wyverns (no garlic please, were British), are flavoured with root ginger and garlic, both of which seem like a must for a well-rounded soup. from Rick Steins Long Weekends. Nov 2020 corbyn besson hairstyle rick stein chicken madras. My feeling, however, is that this should be a fairly simple recipe, in obedience to its origins; Wyvern calls only for mulligatunny paste or curry powder (Barries Madras if possible its not these days, sadly), and Sahni keeps the spicing similarly basic, adding just black pepper, while Kochhar favours dried red chillies. Wyvern, Stein and Sahni all thicken their soups with flour, Jaffrey whisks in a mixture of ground almonds and chickpea flour, and Kochhar uses masoor dal, which gives his mulligatawny a heartiness the others lack, though Im not going to bother sieving it, as my testers prefer a more rustic consistency. For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed. Cook until chicken is tender over medium heat, about 20 minutes. For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. continued tonight and started in Mumbai with the squid curry from Karkera Canteen in Fort Mumbai. Calories 466 kcal Ingredients Chicken Madras 1 onion - peeled and roughly chopped 2 cloves garlic - peeled 2 tsp minced ginger 3 tbsp ghee or vegetable oil 3 chicken breasts - chopped into bitesize chunks (this is about 525g or 18.5oz) tsp ground cinnamon 3 tbsp madras hot curry powder - * see note 1 1 tsp paprika I hope this helps and you can enjoy the end result. 1.5l good-quality chicken stock (or vegetable if preferred) 1 boneless, skinless chicken thigh (optional) 150g masoor dal (split orange lentils) 4 tbsp flaked almonds 100ml hot milk or water 1. Don't worry if you curry looks slightly different from one you may have prepared before or seen in a restaurant. 3 tbsp vegetable oil The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you dont usually expect to find a really good restaurant in a gian . Even 18 years later Rick is still having problems with mixers and grinders. an Indian dish adapted to suit colonial tastes. Pasta with almond, basil and pecorino pesto (pesto alla Trapanese). To prevent automated spam submissions leave this field empty. Pinning . Rick Stein's India: In Search of the Perfect Curry: Recipes 1 week ago amazon.com Show details 4.7/5 Brand: BBC Books Reviews: 2.4K Price: $39.58 . Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. The garam masala that is the spice base and main flavor for the dish is mild and slightly sweet. Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. Rick Stein's Cod Curry | Dinner Recipes. I paired this wonderful chicken curry with some basmati rice, yogurt and a stir fried okra recipe from the same book which also turned out a treat. Remove from the pan and set aside. Note: If using dagarful, sort through it and remove and discard any pieces of bark first. Kenney-Herbert, who wrote under the pen name Wyvern, notes that a very excellent muligatunny [sic] can be made without any assistance from flesh or fowl, but that generally, as Jaffrey puts it in her Ultimate Curry Bible, even though there are some recipes for vegetarian mulligatawny in old cookbooks, most often they are made with mutton or poultry. Set aside. Only Steins soup contains whole pieces of vegetable in the finished dish, but having already decided to have a little meat in there, I would like to retain a few chunks for balance. If youve tried this Quick and Easy Chicken Madras or any other recipe on the blog then dont forget to rate the recipe and let me know how it turned out in the comments below. When hot, add the dried Kashmiri chillies and cardamom pods. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. So thats it, Ricks Indian adventure and search for the perfect curry is well and truly underway. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Feed your appetite for cooking with Penguins expert authors. Kochhar and Stein both prefer the latter, and Sahni rounds things off with double cream, which, like Wyverns optional egg yolks, is pronounced too rich by the testers. British beef Raj curry by Rick Stein. I typically substitute the spices with a madras style curry blend, then add some cayenne and sambal for extra heat. One day cookery course 198|Two day cookery course 360 | Half day cookery course 95. Wyvern is very keen on the importance of a pleasant sub-acid to a mulligatawny, by which he seems to mean a combination of mango chutney, redcurrant jelly and lime juice, and Jaffrey and Kochhar both add lemon juice whether or not you feel that your soup would benefit from a little more sweetness in the form of chutney, a touch of acidity is rarely unwelcome. This should work but if not, you can mix a teaspoon of cornstarch with 1/2 teaspoon water and stir into the sauce. This website uses cookies to ensure you get the best experience on our website. Thank you India for a mind blasting curry extravaganza! To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened. Is this the BEST Chicken Madras Recipe Ever? The popular mutton chop recipe that Rick recreated was made with lamb cutlets that are first simmered in aromatic milk before given a light spice batter and fried. When I heard that the Taj Gateway hotel in Madurai had employed a local housewife to cook some of the regions dishes, I knew they were on to something. My local Indian Restaurant is not going to be happy, my lads now want Home Cooked not Take Away. The first dish Rick cooked, Nimish, was very typical from the era of the Nawabs and their very inventive chefs. Cook until the liquid has reduced in volume by about half. Cook until chicken is tender over medium heat, about 20 minutes. Add diced tomatoes and mix well. Recipe taken from Rick Steins India, courtesy of BBC Books. Nimish is also used in an Indian version of our bread and butter pudding, called shahi tukra, originating from the imperial kitchens of the Mughal Empire. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. This looks like such a warm and comforting dish. Rick didnt need any excuse when it came to the next Chettinad dish, but made with crab it was much more familiar to Rick. From scratch and could not be easier. Remove and set aside. 300ml water Main course. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. Most of us know that in India, pork is rarely found outside Kerala and Goa. According to Lizzie Collinghams excellent Curry: A Tale of Cooks and Conquerors, mulligatawny soup was one of the earliest dishes to emerge from the new hybrid cuisine which the British developed in India, combining British concepts of how food should be presented and Indian recipes. But episode one saw him delve straight into the quest to find the perfect curry and it seems there are more complexities to curries than meets the eye. Wherever you go in India, what people love above all is home cooking. Add ground chile pepper, turmeric, cumin, coriander, and salt. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Really enjoyed it. 2cm block of fresh root ginger, peeled and grated, 2-3 garlic cloves, peeled and finely chopped Depends how much garlic you like. I think the crisping will help prevent it from getting soggy and have great texture. Celebrity chef Rick Stein shares tasty recipes inspired by his Mediterranean travels - Wales Online. This is the perfect dish! Rick thinks that the secret is to parboil the rice so that the surface is soft and cooked, but the centre is still hard. To make the masala, toast the spices in a dry pan until aromatic. Wipe out the pan with kitchen paper. Also, I like to finish the dish with a cup of Greek yoghurt, adding a small amount at a time after it has cooled a bit. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Sign up for our newsletters and get the latest updates from around the business, including recipes, special offers, news from the family and more. 3 green chile peppers, with seeds, chopped, 1 teaspoon ground red chili pepper, or to taste, 1 pounds skinless, boneless chicken breasts, cut into bite-sized pieces, cup chopped fresh cilantro, or more to taste. Heat the oil in a wide, lidded pan over a medium-low flame, and fry the onions until soft and golden. Subscribe to receive new posts via email: This Quick and Easy Chicken Madras is a deeply flavored Indian curry that is on the table in about 30 minutes. Add the curry leaves, chili powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chilies and salt and simmer for about 10 minutes until rich and reduced. Add the chicken pieces and cook until slightly brown. Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811Author Website: https://www.mistyricardo.comNon-UK Orders: Free worldwide delivery from https://www.bookdepository.comKindle versions also available at Amazon (UK \u0026 worldwide)Madras. It comes from being British and growing up with a heavy Indian influence in the UK. Meanwhile, cut away and discard the top two-thirds of each remaining lemongrass stalk. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Its a relic of the Raj and sits ignored on many Indian restaurant menus, yet the soup is one of the great gastronomic hybrids. He described it as a dish where you can get your hands dirty and enjoy with a nice cold beer. Add ground chile pepper, turmeric, cumin, coriander, and salt. Whilst filming Rick and the crew came across the beach of Mamallapuram, with four or five restaurants right on sand and brightly coloured fishing boats all the way along the Bay of Bengal. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice. Dry curry Recipes Beef 166 Show detail Preview View more . Work for a Top 25 Best Hospitality Company. I havent tried this, but I recommend add the pepper with seeds instead of the chili powder. 2 tsp ground cumin Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Order a signed copy of Rick Steins India, which includes all the recipes youll ever need for the best curry nights at home with friends and family at homehere. To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened. Ricks search through India for the perfect Indian curry (or gravy!) Cook, stirring frequently, until blended in, about 1 minute more. A hot, savoury, tangy, smooth, tomato based curry. Move these whole spices around in the oil for about 30 seconds and then add the garlic and ginger paste. To celebrate Rick Stein's India, Head Chef Lecturer Nick at our cookery school in Padstow has put together three very special foodie experiences. Chicken Marsala was ubiquitous in the 1960s and 1970s. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Amazon.co.uk: Rick Stein. Wipe out the pan with kitchen paper. Make this Indian Restaurant Style C 2013-06-17 Rick Stein shares his favourite recipes from his TV show, Rick Stein's India, including his cod curry, chicken korma and vegetarian curry. Set aside. Your email address will not be published. Preparing the Chicken Madras Curry Cut the chicken into strips or cubes and put aside. Always red in color, Madras is typically a hot curry. The third episode started in Madurai (formerly Madura), the second largest city in the state of Timil Nadu. Tonight Rick discovered even more street food with the pau bhaji from the streetside restaurant Sardar. 68 curry leaves Pinterest. Thank you so much for your help! I was lucky enough to watch Mrs Samundeswary cook her Chettinad chicken there. Madhur Jaffreys mulligatawny eschews vegetables. Add 2 tablespoons oil to the pan over medium-high heat. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. 2022-04-11 Add the chicken pieces and cook until slightly brown. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. KeepRecipes is one spot for all your recipes and kitchen memories. Personally I dont like it to be over-powering, 24 red chillies, finely chopped You can de-seed if you prefer, but this will make it not as spicy, 13 tsp (or more!) Tonights episode was one for the meat-lovers with both pork and lamb on the Indian menu. 13 tsp (or more!) Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder. Grind to a powder in a food processor or pestle and mortar, and then mix in the . I have a lot of experiene of eating Indian food but no experience of cooking it. Though not traditional Indian vegetables, the parsnips and leeks give the soups they grace a pleasant sweetness which means I will need to add less sugary chutney, which can only be a good thing. Madras Fish Curry of Snapper, Tomato and Tamarind by Rick Stein from Rick Stein's India Easy Serves 4-6 Featuring snapper fillets, this curry is inspired by Rick Stein's Indian adventures. There is nothing quite like authentic Indian food prepared using a traditional recipe. Wipe the pan with kitchen paper. Saut, stirring occasionally, for 10-12 minutes until the onions are very soft. Lower the heat slightly, add the spice paste and fry gently for 5 minutes, stirring now and then. Place the chicken breasts between sheets of clingfilm and beat, using a meat mallet or rolling pin, until about 5mm thick. Heat the remaining butter and olive oil over medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Remove from the pan and set aside. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Lamb Koftas in Yogurt with Cinnamon and Chilli, Cashew and Jaggery Kulfi Scented with Cardamom, 9 Rukmini Iyer recipes that will be on the table in 30 minutes or less. Heat oil in a large nonstick pan over medium heat. The jalfrezi Rick cooked however was specifically for paneer, an Indian cheese, but if you cant get hold of this, Rick suggests halloumi as a good, but saltier, alternative. Stir in the chilli powder, then add the chicken and fry for 10min to brown slightly. What happens when all the chicken is eaten? This quick and easy chicken Madras is a deeply flavored, mild Indian curry that is on the table in about 30 minutes. To understand this country, you need to understand curry. Rick Stein. Madras sauce or Madras curry, originates from the south of India, named after the city of Madras (now Chennai). Both are rice dishes with strong Persian influences, but when made poorly both can be a little stodgy. When it came to Ricks perfect curry it was the accidental find in Mamallapuram and the madras fish curry from the Seashore Garden caf. They had them in green and orange. Whenever I hear the word curry, Im filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. Heat the fat in a medium saucepan over a medium heat and add the onion. 1 tsp ground turmeric Add the garlic and ginger and cook for a minute or so, then add the curry powder and cayenne pepper and stir for a minute. skinless, boneless chicken breasts, cut into bite-sized pieces. But first we were treated to a recap of Ricks favourite dishes throughout the series and great selection of new chicken, crab, lamb and vegetarian dishes. Add in the passata and tomato puree and bring to the boil. My testers come down in favour of the more subtle sweetness of the almonds, but feel free to use the same amount of coconut milk if youd prefer. When ready to serve, sprinkle with garam masala and cilantro. Learn How to Make Chicken Madras Recipe, a Quick & Easy Chicken Madras Recipe from Chef Neelam Bajwa only on Get Curried. Yours sounds delicious and cant wait to make it! He likes to enjoy it at breakfast with a fried egg on top, but also recommends trying it with raita and chapatis. Edging ever closer to the final episode of Ricks Indian adventure, tonights instalment saw him exploring Deogarh, Pushkar and Jaipur. Potato Recipes. Beef Massaman Curry - A Cookbook Collection. Aromatic with cardamom and sweet with jaggery, Ricks kulfi-inspired dessert promises a creamy and cool end to your meal. rick stein chicken madras. Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper. Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and red chilli together in a food processor until it becomes a coarse paste. This one is a typical Tamil dessert and is apparently always served at local weddings. I love to hear from my readers! Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Get to know Dr Rupy Aujla and his latest cookbook, Dr Rupy Cooks. This dessert is simply whipped, sweetened cream and milk, flavoured with saffron and rosewater. Divide between bowls and garnish with coriander. I was lucky enough to watch Mrs Samundeswary cook her Chettinad chicken there. Perfect dinner for a cool, fall night! If youre a curry fan, this is the dish for you because we all want our curry in a hurry. 2 tbsp ghee or coconut oil1 onion, finely sliced1 carrot, diced1 parsnip, diced1 celery stick, diced4 garlic cloves, crushed2 tbsp finely grated fresh ginger2 tsp Madras curry powder tsp cayenne pepper1.5l good-quality chicken stock (or vegetable if preferred)1 boneless, skinless chicken thigh (optional)150g masoor dal (split orange lentils)4 tbsp flaked almonds100ml hot milk or water1 tbsp lemon juice1-2 tbsp mango chutney (optional)Small bunch of coriander, roughly chopped, to serve. Cook, stirring frequently, until blended in, about 1 minute more. 22.07.2013 If you would like to get a taste of Rick Stein's India you can enjoy some of his dishes here in Padstow and Falmouth. Add onions and fry until dark brown, 7 to 10 minutes. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 23 minutes on each side until golden-brown. I love that you made the recipe your own. Add ground chile pepper, turmeric, cumin, coriander, and salt. You can find it online, but if it proves elusive, just add more cinnamon. The easiest way to thicken it, is to simmer with the lid off until the excess liquid evaporates. from Rick Stein At Home, by Rukmini Iyer For the spice blend, put the spices in a spice grinder and process to a powder. Some content it's respective owners. I was wondering if you would know if I should pre cook the tofu or just add it to the sauce after I press it. Add the water and the coconut paste, bring to a simmer and cook for a further 10min. Follow by adding the rest of the coconut milk, potatoes, curry paste, fish sauce, tamarind water and palm sugar to the pot. Next came the cocunut prawn curry from Kewpies, Rakhi Dasguptas famous restaurant in Calcutta. Sea salt and black pepper For the tofu, slice the tofu into 8 slices. ** Nutrient information is not available for all ingredients. Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Serve with sauted potatoes. Meanwhile, soak the almonds in the hot milk or water. Personally I don't like it to be over-powering Sea salt and black pepper 400g ripe tomatoes, chopped 300ml water Were now over half way through Ricks Indian adventure and tonights episode saw him discovering Lucknow and the food of the Nawabs. According to Rick, in India they tend to cook all their fish right through, but his top tip would be to cook the salmon until its still soft and pink in the centre. Rick Stein's madras fish curry. Made with care, this unapologetically old-fashioned, gently spiced fusion classic is, as Jaffrey puts it, really a curry, a meal in itself. I love how simple it is to make and I am going to have to try this ASAP! This was the first time I'd seen the book and I'd also somehow missed watching the TV series that accompanied it.. The Cochin first-class railway mutton curry that featured tonight is actually made using lamb shanks, but is full of flavour and fragrance from marinating over night and cooking long and slow. From the book Madhur Jaffrey's Curry Nation Buy Book Chicken Katsu Curry by Gizzi Erskine from Gizzi's Kitchen Magic 1995 - 2021 Penguin Books Ltd. But this curry, finished with sultanas and served with a bowl of desiccated coconut and sliced banana and chutney, definitely looked too good to not include. Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat.