Dishes prepared during our visit to BBC Radio Leicester’s Curry Show

Published: Friday, 6 July 2018


For those who missed the broadcast last Monday evening, we were fortunate to be invited as the guest chefs on the BBC Radio Leicester Curry Show where we prepared two dishes live on the programme. These were then shared by the studio team and guests. Why not try your hand at preparing something a little different using one of the recipes below?

MALABARI PRAWNS (from the Malabar region of south west India)

Serves: 2
Cooking time: 30 minutes

You will need:

  • 3 whole king prawns
  • 100ml rapeseed oil
  • 1 tsp mustard seeds
  • 10 whole curry leaves
  • 1 tsp ginger garlic paste
  • 100g whole garam masala (cumin, cloves, green and black cardamom, cinnamon, bay leaves)
  • 2 tsp ground garam masala (coriander, turmeric, cumin and meat masala)
  • 1 fresh tomato
  • 1 white onion
  • 3 red chillies
  • 1 green chilli (Kashmiri)
  • 100ml tamarind paste
  • 250ml coconut milk
  • 25g butter
  • 100g fresh coriander

Method:

  1. Heat the oil in a saucepan over a medium heat.
  2. Add the mustard seeds and temper followed by the curry leaves and whole red chillies.
  3. Add the chopped onion and sauté until golden brown.
  4. Now add the ginger garlic paste and cook until it turns pink to brown in colour, then add the tomato followed by the tamarind paste, ground coriander, ground cumin and turmeric and continue to sauté.
  5. Add the chopped green chilli.
  6. Reduce the heat and add the coconut milk and simmer until the desired consistency of the sauce is reached.
  7. Add the prawns and allow them to cook in the sauce (5-7 minutes).
  8. Finally, add the butter and finish with fresh coriander to garnish.

Serve with steamed Basmati rice.

WORSLEY GIN JAM INFUSED LAMB CURRY

Serves: 2
Cooking time: 1 hour

You will need:

  • 200g diced shoulder of lamb
  • 100ml rapeseed oil
  • 1 onion
  • 100g whole garam masala (cumin, cloves, green and black cardamom, cinnamon, bay leaves)
  • 2 tsp ginger garlic paste
  • 100ml tomato Puree
  • 2 tsp ground garam masala (coriander, turmeric, cumin and meat masala)
  • 100g fresh coriander
  • 1 tbs Worsley Gin jam
  • 30ml Worsley Gin (for marinade)

Method:

  1. Marinade the lamb in the gin for 2 hours together with ground garam masala, turmeric, salt and 30ml of neat gin.
  2. Heat the oil in a saucepan over a medium heat.
  3. Add the diced onion and sauté until golden brown.
  4. Add the ginger garlic paste, stir, then add the whole garam masala.
  5. Stir in the diced lamb and cook until meat is seared well (10-15 minutes).
  6. Next add the tomato puree and reduce the heat to simmer for 10 minutes.
  7. Add the ground garam masala and simmer for at least 30 minutes or until the lamb is tender. If sauce is too thick add water as required.
  8. Finally add the gin jam, stir and garnish with fresh coriander.

Serve with Paratha bread and enjoy!

For those of you who would rather relax with a drink and enjoy a leisurely meal as opposed to slaving in the kitchen why not come and visit us and sample our extensive and mouth-watering menu?

For reservations call us on 01572 842888. We look forward to seeing you soon.

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