Best Curry Recipes from Brick Lane's Chefs
MyDish.co.uk Presents Brick Lane: Recipe Secrets, a Charity Cookbook
Dec 7, 2008
The following recipes are reproduced by permission of MyDish from Brick Lane: Recipe Secrets, a cookbook compiled for National Curry Week 2008 in order to raise funds for Oxfam with authentic Indian recipes shared by everyone's favorite curry chefs from the restaurants on Brick Lane in London's East End.
CAPITAL MIXED JALFRAZI
by Curry Capital Indian restaurant on Brick Lane. London
"This dish requires a lot of attention and cooking time so it always feels special when it is prepared by a loved one. The particular mix of spice, especially the distinct colour the turmeric gives, reminds me of India and my traditions there. I always like to eat this dish in restaurants and in the summer when I can use a BBQ outside".
Ingredients
- 4 chicken breasts
- 1 whole garlic
- 5 cm fresh ginger
- 1 green chilli
- 4 tbsp coriander, freshly chopped
- 2 tbsp turmeric (haldi)
- 2 tbsp of dhana jeera power
- 1 tbsp tamarind paste
- 1 tbsp Kashmir paste
- 1 large ground onion
- ½ small cauliflower
- 2 carrots
- gravy sauce
Method
- Marinate meat in spices including garlic, ginger, chilli, coriander, haldi, jeru, tamarind paste and Kashmir paste for as long as possible.
- Cook marinated meat in a tandoori oven or on a BBQ to give best flavour however you can also cook slowly in an oven at 180° C.
- Gently fry onions in vegetable oil.
- Prepare gravy and use this to gently cook the vegetables.
- When vegetables are soft combine the cooked chicken and leave on a low heat to allow all flavours to infuse.
- Serve with Special Fried Rice (see recipe below).
SPECIAL FRIED RICE
by Curry Capital Indian restaurant on Brick Lane. London
Ingredients
- 400 g high quality rice
- 1 onion, finely chopped
- 2 spring onions, chopped
- 2 eggs, scrambled
- ½ red pepper, finely chopped
- 50 g garden peas, boiled and drained
Method
- Boil high quality rice.
- Using vegetable oil gently fry scrambled egg, peas, spring onion, pepper and onion.
- Raise the heat and add rice.
- Cook until golden.
- Serve with Capital Mixed Jalfrazi (see recipe above)
CHICKEN CATISILA CURRY
by Shampan Indian and Bangladeshi restaurant and takeaway on Brick Lane, London
"This is something I created when I moved to Britain. Most people eat Korma here but I wanted British friends to enjoy my Indian cooking that was as close to my tradition as possible. I created this mild dish which has less spice but still includes all the wonderful flavours of my culture".
Ingredients
- chopped chicken breast
- 100 g crushed cashew nuts
- 100 g almond flakes
- 1 green pepper
- 1 small onion
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- salt to taste
- 1 tsp turmeric powder
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- 2 tsp garam masala powder
- 2 tbsp cream
- 6 tbsp vegetable oil
- 1 tbsp ghee
- 1 cup milk / water
Method
Add all the ingredients in a hot pan and let them cook.
About Brick Lane, the British Curry Capital
Named after a former brick and tile manufacture that began in the 15th century on the site, Brick Lane has long been a hub of cultural diversity. Sometimes called 'Banglatown', before becoming the heart of the Bangladeshi community, Brick Lane was home to Huguenot refugees, Irish weavers and Ashkenazi Jews.
Read more about MyDish.co.uk's cookbook Brick Lane: Recipe Secrets
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