Fancy trying the dishes we prepared at our recent visit to BBC Radio Leicester's Curry Show?

Published: Wednesday, 14 August 2019

For our forth visit to the popular BBC Radio Leicester Curry Show we chose to prepare 'pan seared salmon in panchphoran' and 'green herb (haryali) chicken tikka' which were enjoyed by all. To sample our dishes at home follow the recipes below.

Pan seared salmon in panchphoran (five spices) served with mango and moilee sauce - from the Malabar region of south west India

Serves: 1 / Cooking time: Salmon 15 minutes / Sauce 90 minutes

You will need:

  • 225gm salmon fillet (skin on)
  • 100ml rapeseed oil
  • 1 tsp mustard seeds
  • 10 whole curry leaves
  • 1 tsp ginger garlic paste
  • 2 tsp ground garam masala (coriander, turmeric, cumin and meat masala)
  • 100gm turmeric
  • 1 white onion
  • 1 red chilli
  • 250ml coconut milk
  • 25g butter
  • 100g fresh coriander
  • mango slices
  • banana leaf - to plate


To make the sauce:

  1. Heat the oil in a saucepan over a medium heat
  2. Add the mustard seeds and temper followed by the curry leaves and the whole red chilli
  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 and then add the turmeric and garam masala
  5. Reduce the heat and add the coconut milk and simmer until the desired consistency of the sauce is reached
  6. Finally, add the butter and finish with fresh coriander to garnish

To prepare the salmon:

  1. Add ginger, garlic paste, turmeric, salt and five spice powder (cumin, brown mustard, fenugreek, nigella and fennel) and leave to marinate for 10 minutes
  2. Heat oil in a pan
  3. Sauté the salmon under medium heat till the outside becomes golden, do that on both the sides, ensuring that the skin side is cooked to well done
  4. Place the salmon on a banana leaf and spoon the sauce over individually

Green herb (haryali) chicken tikka in a thai dressing salad served with steamed rice - 1 portion for 2 people

Serves: 2 / Cooking time: Marinate time for chicken tikka 2 hours / Spicy salad dressing 20 mins / Prep time 20 minutes

You will need:

  • 200g chicken breast
  • 100ml rapeseed oil
  • 2 onions
  • 2 tsp ginger garlic paste
  • 100g fresh coriander
  • 2 green chillies
  • Craft cheese
  • Mint

Spicy salad dressing:

  • 100gm (10) thai bird chillies
  • 10gm galangal
  • 50ml lime juice
  • 50ml sugar syrup
  • 100gm coriander
  • Salt - to taste
  • Fish sauce - to taste (can be left out as per dietary requirements)
  • 200gm onion, tomato, celery, cumcumber - juilennes


  1. Marinate chicken
  2. Cut chicken breast into dices (large 5cm x 5 cm)
  3. Add ginger garlic paste, salt, oil, green paste and leave to marinate for 2 hours
  4. Skewer the chicken and place them in a tandoor (alternatively use a domestic oven)
  5. Cook until medium to well done

Salad and Dressing:

  1. Destalk chillies
  2. Add lime juice, sugar syrup, salt, coriander and mix in a blender
  3. Cut the chicken into juillenes
  4. Add vegetables and dressing
  5. Season to taste
  6. Serve with steamed rice
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