Recipezaar: Curries,English recipes

Brit-Style Curry

Wed, 28 Aug 2002 18:24:11 -0400

This is a British take on the traditional English curry. Serving it over toasted rolls is a refreshing and surprising change, although it works just as well in tortillas. -- posted by Sackville

Banana Chutney

Sat, 21 Sep 2002 00:09:40 -0400

Good with meats and curries and lovely as a gift. -- posted by Pets'R'us

Mulligatawny Soup ( Chicken )

Thu, 13 Feb 2003 20:00:34 -0500

An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change. -- posted by Marty S.

Nut Flavoured Vegetable Curry

Thu, 01 Mar 2007 12:11:18 -0500

Submitted to Bangers n'Mash cookbook, we tried this and it turned out fine. Try it and let us know. This recipe contains small amount of peanuts (optional), so beware -- posted by Bangers n'Mash

Chicken Curry

Mon, 23 Jul 2007 21:40:26 -0400

I made a curry a couple of weeks ago which was dreadful and ended out like rice and chicken. I found this recipe in a magazine and it is fantastic. Apparently, it was out of a recipe book called "The Alcoholic Cook Book". It is no longer published, but I made this tonight and it was to die for--a very mild yummy creamy curry! -- posted by Perfect Pixie

Bridget Jones's Turkey Buffet Curry in a Hurry!

Tue, 07 Aug 2007 22:58:02 -0400

This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy! -- posted by French Tart

The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup

Tue, 09 Oct 2007 00:00:49 -0400

The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste. -- posted by French Tart

Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga

Tue, 04 Mar 2008 01:28:47 -0500

I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates. I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal. Serve with a jug of water with lemon slices and ice cubes for those thirsty diners. This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn. Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!) -- posted by French Tart

Salmon & Butternut Balti

Fri, 21 Mar 2008 03:01:10 -0400

This recipe sounded so unusual that I just had to post it! I haven't tried it & have no idea if it's good or not! But it sure LOOKS good ;) -- posted by Um Safia

Quick Turkey and Lentil Curry

Wed, 07 May 2008 18:36:51 -0400

A hearty yet healthy quick currey. -- posted by Chef #834389