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. It would mean wasting another hour window shopping but I couldn’t miss the opportunity to meet one of my favourite chefs. This site uses Akismet to reduce spam. The delicious kati rolls that featured tonight were from Nizam’s in Calcutta and Rick certainly seemed to enjoy them! 2cm block of fresh root ginger, peeled and grated Add the chicken and stir everything together, then cover the pan with a lid and cook for 45 minutes, adding a splash of water if it starts to stick to the bottom. The easiest way to thicken it, is to simmer with the lid off until the excess liquid evaporates.

In the book, as only Rick could, he compares this to visiting York Minster and coming away with a Yorkshire pudding, blessed by the archbishop!

Thank you for the feedback and I’m glad you enjoyed the recipe.​. I have a lot of experiene of eating Indian food but no experience of cooking it. If you like it spicer, add an extra hot red chili powder to taste. Talk about a perfect comfort meal! When Rick lunched at Sanjiv’s Bali’s restaurant in the Amber Fort just outside Jaipur, it turned out to be a showcase of classic Rajasthani cuisine. Ingredients – serves 4-6   Adapted from Rick Stein’s India Cookbook. After a quick flick through I knew I’d have to break my “no new cookbook” rule and purchase it. 1 teaspoon fresh ginger, grated. Perfect dinner for a cool, fall night! 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 it’s still soft and pink in the centre. I put more than the recommended chili pepper in as I like a lot of spice and was just perfect.

BUT, a GOOD chicken curry uses bone-in chicken pieces because the bones flavor the curry sauce (or as we call it – curry gravy). 10 cloves of garlic, crushed in a garlic press or grated You can look forward to trying some of the dishes from India on our menus – including Pondicherry cod curry, breakfast bhaji, Amritsari fish, pau bhaji, vegetable makhanwala, kachumber salad and more. 1 teaspoon turmeric. Shami Kebabs, Madras Fish Curry of Snapper, Tomato and Tamarind, Kidney Bean Curry (rajma) and other recipes featured on Rick Stein's India

I mean love! Stir in the vinegar and sugar and cook, uncovered, for a further 5 minutes.

Renowned chef Rick Stein spent three months touring the Indian sub-continent in search of the answer to this question. Given the few ingredients I was surprised at how intense the flavours were and the whole house was filled with a wonderful curry aroma.

2cm block of fresh root ginger, peeled and grated, 2-3 garlic cloves, peeled and finely chopped – Depends how much garlic you like. I used the exact meaurements of ingredients and followed the directions almost exactly only I did blitz the sauce in a blender rather than just ‘mix well’ before adding the chicken but thats just my personal preference. The garam masala that is the spice base and  main flavor for the dish is mild and slightly sweet. 3 tablespoons vegetable oil. Personally I don’t like it to be over-powering For the spice blend, put the spices in a spice grinder and process to a powder. 3 tbsp vegetable oil

Madras sauce or Madras curry originates from the south of India, named after the city of Madras (now Chennai)Madras (now Chennai). Shami Kebabs, Madras Fish Curry of Snapper, Tomato and Tamarind, Kidney Bean Curry (rajma) and other recipes featured on Rick Stein's India



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