Try our recipe ideas below or contact Patricia direct - pat@britishcurry.co.uk who is on hand to answer any questions you may have.
Korma
A classic North Indian dish made with fresh Greek yoghurt, ginger, coconut milk, whole black cardamoms cinnamon and fresh coriander. Try this recipe idea as an easy to prepare lunch or supper dish.
Fish, Prawn and Spinach Korma Curry
350g white fish
150g fresh tiger prawns
bag of fresh spinach
coriander to garnish
Method: In a saucepan add a good handful (or two!) of fresh spinach to one jar (350g) Bombay Authentics Luxury Korma Sauce and cook until the spinach has melted down. Cube the fish and add this. Cook for ten minutes then add the tiger prawns cook these until they turn pink.
Serve with steamed rice, and one of our delicious chutneys such as Bombay Authentics Luxury Mango Chutney.
Tikka Masala
Voted Britain’s favourite; contains all the classic ingredients: Greek yoghurt, plum tomatoes, fresh coriander, fresh mint and paprika.
'Classic' Chicken Tikka Masala
500g diced chicken breast (or 500g of chicken thighs)
coriander to garnish
Method: In a saucepan mix the diced chicken and a 350g jar of Bombay Authentics Luxury Tikka Masala Curry Sauce. Cook on a medium heat for 20 minutes and serve on a bed of steamed basmati rice garnished with coriander - what could be simpler!
Jalfrezi
A slightly sweet curry with a hint of heat: made with red and green peppers, Greek yoghurt, fresh lemon juice, grated coconut, plum tomatoes, fresh coriander, fresh chilli and ginger root.
Saag Aloo
Two large potatoes diced
Bag of fresh spinach
Method: heat 350g jar of Bombay Authentics Luxury Jalfrezi Curry Sauce in a pan, Add potatoes and cook on low heat for 20 mins. Steam the Spinach in a separate pan and remove as much water as possible. When the potatoes are tender add the spinach and serve with dhal, rice and Bombay Authentics mint chutney.
Rogan Josh
Our Rogan Josh lends itself perfectly to Lamb and is rich and full of flavour. Made with red peppers, fresh lemon juice, plum tomatoes, fresh coriander, aniseed, cloves, black cardamoms, fresh coriander fresh chilli and ginger root.
Lamb Kofta Curry
750g minced lamb
medium onion finely diced
2 cloves of garlic grated
1 red or green chilli - finely diced
3 tablespoon finely chopped mint
1 inch piece of ginger - grated
1½ teaspoons of salt
1 teaspoon of garam masala
1 egg
coriander to garnish
Method: The budget-stretcher - an easy to prepare inexpensive dish! Mix the minced lamb with all the other ingredients together and form into small (ish) balls. Add these to a 350g jar of Bombay Authentics Luxury Rogan Josh Curry Sauce and cook on low heat for 30 minutes or until the Kofta's are cooked through. Serve on a bed of steamed basmati rice garnished with fresh coriander.
Madras
Made with root ginger and fresh lemon juice our Madras has a sharper taste, ideal for cooking with vegetables also contains plum tomatoes, fenugreek, black pepper, tamarind, mustard seeds and fresh chilli.
Beef and Potato Madras Curry
300g diced beef
250g diced raw potatoes
coriander to garnish
Method: In a large sauce combine the diced beef and potatoes and add one 350g jar of Bombay Authentics Luxury Madras Curry Sauce. Cook over a medium heat for 30 minutes or until the meat is tender. Serve on a bed of steamed basmati rice and garnish with fresh coriander. You can substitute the diced beef with duck breast for a truly authentic south Indian dish!
Vindaloo
Created in former Portuguese colony of Goa, Vindaloo is traditionally made with Pork. Our Vindaloo contains plum tomatoes, fresh coriander, root ginger, brown mustard seed, lemon juice, tamarind, fresh chilli, white cumin seeds. Great with any dark meat, duck, venison, beef, camel, ostrich....!
Pork Vindaloo
300g diced pork (belly of pork is great for this dish!)
250g diced potatoes
coriander to garnish
Method: combine all the ingredients in a saucepan and cook on a medium heat for 30 minutes or until the meat is tender and thoroughly cooked through. Serve on a bed of steamed basmati rice.