recipes

Cut each breast half into halves, lengthways, and cut crossways into 2.5cm (1in) pieces. Put in a bowl. Rub with ½ teaspoon of the salt and the lemon juice.

Put the natural yoghurt into a separate small bowl. Add the chickpea flour and mix well. Now add the remaining salt, the ginger, garlic, chilli powder, turmeric, cumin and garam masala. Mix well and pour over the chicken pieces. Mix well again and set aside for 15 minutes or longer (you could even leave it overnight).

Put the oil in a wide pan and set over medium–high heat.

When hot, add the cinnamon stick, cardamom pods and bay leaves.

Stir for a few seconds.

Add the onions.

Stir and fry until the onion pieces turn brown at the edges.

Add the garlic and stir for a few seconds.

Add the ginger and stir for another few seconds.

Now add the chicken (or turkey).

Stir and fry until all the lumps are broken up.

Add all the remaining ingredients.

Stir to mix and cook for another 2–3 minutes, stirring as you do so.

Put the ginger, garlic and 3 tablespoons water in the container of an electric blender. Blend until you have a smooth paste.

Put the oil in a wide frying pan or sauté pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and add the onions. Stir and fry for about 3 minutes or until the onions turn brownish. Add the paste from the blender, and the ground coriander and ground cumin, and fry for a minute. Add the chopped tomatoes and fry for another minute. Add the chicken pieces, chilli powder, salt and 250ml (8fl oz) water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.

Remove the cover, add the cream and cook on high heat for another 7–8 minutes or until the sauce has thickened. Stir gently as you do this.

Preheat the grill and arrange the grilling tray at least 13–15cm (5–6in) from the source of heat. If you can control your heat, set it at medium–high. Combine all the ingredients for the spice paste in a bowl and mix well. Rub the paste over the chicken as evenly as possible.

Arrange the chicken pieces on the grilling tray in a single layer, with the fleshier parts up and the skin side down. Grill for 10–12 minutes or until browned. You may need to rearrange some of the pieces, so that they all brown evenly. Turn the pieces over and cook the second side in the same way.

In a small bowl, combine the chilli powder, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon of water.

Mix well.

Heat the vegetable oil in a medium-sized, non-stick frying pan over medium-high heat.

Add the cumin seeds and let them sizzle for about 10 seconds.

Add the chopped onion and ginger, and sauté until the onion turns medium brown.

Stir in the prepared spice paste and cook for about 15 seconds.

Add the chopped tomatoes and sugar, bringing the mixture to a gentle simmer.

Cover and let it cook for 10 minutes, stirring occasionally.

Stir in the chopped coriander.

Place the halved boiled eggs into the sauce, spooning the mixture over them.

Cover and simmer for another 2–3 minutes, allowing the eggs to absorb the flavors.

Serve hot with rice or toasted bread.

Break the eggs into a bowl and beat well.

Add a generous ¼ teaspoon salt and freshly ground black pepper to taste.

Heat the oil in a large non-stick frying pan over medium-high heat.

Once hot, add the spring onions and fry, stirring, until the onions just start to brown at the edges.

Add the garlic and stir for a few seconds, then add the green coriander, chilies, ginger, and turmeric.

Stir for a few more seconds.

Add the lemon juice and sugar, stirring to mix everything well.

Quickly spread the herbs and spices evenly in the pan.

Pour in the beaten eggs and let them spread to the edges of the pan.

Cover the pan, reduce the heat to medium-low, and cook for a few minutes until the eggs have set.

Cut into wedges and serve immediately.

Melt the butter in a frying pan over medium heat.

Add the chopped onion and sauté for about a minute until it turns translucent.

Add the chopped tomato, fresh coriander, and sliced green chilli.

Stir and cook for 3–4 minutes until the tomatoes soften.

Pour in the beaten eggs.

Lightly season with salt and pepper.

Stir the eggs continuously with a fork or spatula until they reach your preferred consistency.

Serve immediately with toast, parathas, or chapatis.

Wash the sea bass thoroughly inside and out under cold running water and pat dry.

Preheat the oven to 200°C/400°F/gas mark 6.

Peel and coarsely chop the ginger and garlic.

Blend them with 3 tablespoons water until a smooth paste forms.

Heat the oil in a frying pan over medium-high heat.

Add the mustard seeds and stir until they begin to pop.

Add the dried red peppers and stir once.

Pour in the ginger-garlic paste, add the turmeric, and fry for 2 minutes.

Transfer the contents of the frying pan back into the blender.

Add the coriander, lemon juice, and salt.

Blend to a smooth paste, adding up to 2 tablespoons of water if needed.

Line a large baking dish with foil or banana leaves.

Place the sea bass on top and coat it thoroughly with the coriander paste, inside and out.

Fold the foil or banana leaves over the fish to enclose it completely.

Bake in the preheated oven for 30 minutes.

Carefully unwrap the fish and transfer it to a serving platter.

Spoon any leftover chutney from the foil onto the fish before serving.

Put the oil in a non-stick frying pan and set over medium–high heat.

When hot, add the onion and garlic.

Stir and fry until the onion turns brown at the edges.

Put in the curry powder, stir once or twice.

Add the tuna.

Stir it around and break up any big lumps.

Turn the heat to low.

Add the green chilli, ginger and green coriander.

Stir to mix.

Check for salt, adding it if needed.

Add a generous amount of black pepper.

Mix well and turn off the heat.