Would you agree with us that curry is second to naan?

We’re not trying to curry favour with you when we ask this question, but we hope you gave the raita answer.

And if you rice to the challenge just don’t forget to ensure you have a soft pilau when you go to bed tonight,

How long do you think we can curry this on for, or do you think we have already made the samosa of it?

Ok, enough of the dreadful puns Chef Chris, we hear you say.

If you haven’t guessed it already, this week’s blog is all about the nation’s favourite dish……..yes fish and chips!

Of course, we’re talking about curry and why not given National Curry Week starts on Monday?

Mind you, speaking of fish the good people at Birds Eye have spotted an opportunity and unveiled the fish finger Korma sandwich. Don’t get too excited though, as you won’t see this on the shelves at your local supermarket anytime soon. What they have done is teamed up with food producer Twisted to provide a recipe which pairs a warm naan bread with their chunky fish fingers, fresh crunchy salad and a korma sauce.

They have called it the Fish Finger ‘Naanwich’.

And you thought my puns were bad!

In all seriousness, curry is, we are sure you will agree, simply amazing, and the beauty of it is that it goes with everything.

Chicken, tick. Beef, tick, Lamb, tick. Pork, tick. Fish, tick, Vegetarian. Tick.

It’s also a lot easier to make than many people think. Of course, there are some versions that require a fork-lift to carry all the different spices from the shop, but most curries start with a base sauce, namely onions, tomatoes, garlic, ginger, cumin, turmeric, garam masala and coriander, so it’s entirely up to you on how far you go.

There are few things more pleasurable in life than making your own curry and I guarantee they will taste better than most of the takeaway versions you have ordered over the years, some of which would never see the light of day on the Indian continent. And don’t forget the starters!

Lamb Rogan Josh with easy naans and spring onion rice

Lamb marinade:

  • 900g Diced lamb leg fillet
  • 180g yoghurt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground bay leaf
  • ½ tsp ground mace
  • 300g passata
  • 30g of rapeseed oil

Mix together and marinade for minimum 1 hour, the acid in the yoghurt should help to start to tenderise the lamb.

Rogan josh paste:

  • 100g rapeseed oil
  • 100g Ghee
  • 450g diced onion
  • 50g minced fresh ginger
  • 60g minced fresh garlic
  • ½ tsp hot chilli powder
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground cumin
  • ½ tsp ground black peeper
  • 2 heaped tsp paprika
  • 1 heaped tsp caster sugar
  • 1 heaped tsp ground turmeric
  • 2 heaped tsp Garam masala
  • 1 heaped tsp ground green cardamom
  • 300 mls chicken stock

Mix together all the spices and the ginger and garlic this will give you your paste. Next in a large saucepan start off by heating up the oil and ghee and start frying the onion followed by the paste and cook this on a low heat for 10-15 minutes making sure not to burn it. Then add the chicken stock and reduce by half. Drain the lamb from the marinade but keep to one side this will finish the sauce. In a hot pan fry the lamb off to give colour then add that to the sauce pot with the paste and onions followed by the retained marinade. Cook this until the lamb is tender and you are left with a rich thick sauce.

Easy naan bread:

  • 500g Self raising flour
  • 7.5 g salt
  • 10g nigella seeds
  • 35g ghee (plus extra for
  • 10g caster sugar
  • 65g water
  • 125g milk
  • 125g yoghurt

Mix together the water, milk and yoghurt and warm slightly in the microwave, in a kitchen mixer with dough hook attached add the rest of the ingredients and then add the warmed liquids and knead for 8 minutes till a smooth dough is formed. Allow to rest for 30 minutes. Then portion into 8 balls roll out flat and brush with ghee. Then heat up a chargrill pan and chargrill the naans until fluffy and cooked and charred. This is to replicate the tandoor.

Spring onion rice:

  • 1 mug of rice
  • 2 mugs of water
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 bunch of spring onions sliced

In a medium sauce pot put the rice, water, salt and turmeric and bring to the boil and cook for 3 minutes, then cover with a tea towel and leave to steam, using a fork fluff the grains of rice and finish with spring onions.

About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.