I first sampled the culinary delights offered by university friends from Malaysia and Singapore.

Since then I have had a taste for lots of different curries.

Here are some recipes that are particularly good...

Rogan josh - Serves 4-6


  • Two 2.5cm (1in) cubes of fresh ginger peeled and chopped
  • 8 Cloves of garlic peeled
  • 4 tbsp plus 300-450ml (10-15 fl oz) of water
  • 10 tbsp of vegetable oil
  • 900g (2lb) boned meat from lamb shoulder or leg, or stewing beef cut into 2.5cm (1in) cubes
  • 10 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • 10 peppercorns
  • 2.5cm (1in) cinnamon stick
  • 200g (7oz) onions, peeled and finely chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tbsp bright red paprika mixed with 1/4 - 1 tsp cayenne pepper
  • 1+1/4 tsp salt
  • 6 tbsp natural yoghurt
  • 1/4 tsp garam masala
  • Freashly ground black pepper


  1. Put the ginger, garlic and 4 tbsp water in an electric blender and blend until you have a thick paste. (You can do this with a mortar and pestle, it just takes a bit longer)
  2. Heat the oil in a wide heavy pan over a medium-high heat.
  3. Brown the meat cubes in several batches and set to one side.
  4. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil, stir once and wait until the cloves have swelled and the bay leaves begin to take on colour. (Be VERY careful not to burn the spices, be prepared to remove the pan from the heat if you think the spices might catch)
  5. Put the onions in the pan and stir fry for about 5 mins until they turn a medium-brown colour
  6. Put the garlic-ginger paste in a stir for 30 seconds
  7. Add the coriander, cumin, paprika-cayenne mixture and salt, and stir fry to another 30 seconds
  8. Add the fried meat cubes and their juices
  9. Stir for 30 seconds
  10. Put 1 tbsp of yoghurt in an stir fry for another 30 seconds or until the yoghurt is well blended
  11. Add the remaining yoghurt a tablespoon at a time as before
  12. Stir fry for 3-4 minutes
  13. Add 300ml (10 fl oz) of water if you are cooking lamb or 450ml (15 fl oz) of water if you are cooking beef
  14. Bring the contents of the pan to a boil, scraping in all the browned spices on the sides and bottom of the pan
  15. Cover the pan, and turn the heat down low and simmer for 1 hour for lamb and 2 hours for beef or until the the meat is tender. (You could cook this dish in a pre-heated 180C/250F/Gas 4 oven for the same amount of time.)
  16. Every 10 minutes or so give the meat a good stir
  17. When the meat is tender, remove the lid, turn the heat up to medium and boil away some liquid, you should end up with tender meat, and a thick reddish--brown sauce
  18. Spoon off any fat
  19. Sprinkle the garam masala and black pepper over the dish and mix in well before serving

Fish curry - Serves 4


  • 1+1/2 lbs of Firm fleshed fish. (Tuna, salmon, trout etc...)
  • 1tsp Turmeric powder
  • 1+1/4 tsp salt or to taste
  • 5tbsps oil (for the onions - We think that is too much, we use about 1/2 a tablespoon, or less if we can.)
  • 1 large onion finely chopped
  • 1/4in root ginger peeled and finely chopped
  • 1tbsp ground coriander
  • 1tsp paprika
  • 1/2->1tsp chilli powder (a level half gives it a nice hotness)
  • 10oz thick set natural yogurt (Low natural yogurt is just as good)
  • (4-6 green chillies OPTIONAL - Even I would only put 3 chillies in most things)
  • 1-2 Cloves of garlic peeled and crushed.
  • (1tbsp besan) - We use cornflour instead but only use 1 LEVEL TSP at the most to slightly thicken the sauce


  1. Wash the fish and pat dry
  2. Cut the fish into 1/2 -> 1 in chunks
  3. Rub 1/4 tsp of turmeric and 1/4 tsp salt into the fish and leave for 20mins

While this is marinating

  1. In a pan large enough to hold all the fish one layer thick, heat the oil on a medium heat and fry the onions and ginger careful not to burn the ginger for 6->7 Mins so that the onions brown a little
  2. Adjust the heat to low, and add the ground coriander (1tbsp), the remaining turmeric, chilli powder and paprika. (hot enough to cook the spices a bit but don't burn them, take the pan off the heat it it starts to smoke.) Cook for 1->2 mins
  3. Beat the yogurt a bit with a fork to make it more creamy and add to the pan
  4. Add the salt and garlic and stir well
  5. Add the fish in one layer, and bring to the boil, and simmer gently. (turn the fish after a few mins to cook evenly, but don't bash the mixture around or the fish will flake.)
  6. Blend the cornflour with 2tbsp water and stir into the mixture in the pan
  7. Reduce a little so that the sauce sticks to the fish rather than running away

Coriander Chicken - Serves 4-6


  • 2.2Lbs of chicken skinned
  • 2-4 Cloves of garlic peeled and crushed
  • 5oz Thick set yogurt (e.g. Greek Thick set yougurt)
  • 5tbsps cooking oil (We don't use this much, only enough to fry the onions etc...)
  • 1 Large onion finely sliced into rings
  • 2tbsps ground coriander
  • 1/2tsp ground black pepper
  • 1tsp of mixed spice (This is roughly a mix of cinnamon and cloves and cardamom ground together)
  • 1/2tsp turmeric
  • 1/2tsp cayenne pepper or chilli powder
  • 4floz warm water (from kettle)
  • 1tsp salt (or to taste)
  • 1oz ground almonds
  • 1/4tsp paprika


  1. Cut the chicken into two, mix with the crushed garlic and the yogurt. Cover the container and leave to marinate in the fridge for 2-4 hours or overnight
  2. Heat the oil with a medium heat and fry the onions until they are golden brown (6-8 Mins). Remove with a slotted spoon and keep aside
  3. In the same oil, fry the coriander, ground pepper, and ground mixed spice and turmeric for 15 secs and add the chicken along with the rest of the marinade from the container
  4. Adjust the heat to medium-high and fry the chicken until it changes colour, turning occasionally
  5. Add the cayenne or chilli powder, water, salt and fried onion slices. bring to the boil, cover the pan and simmer until the chicken is tender (approx. 30mins)
  6. Stir in the ground almonds and remove from the heat and serve