“Originally Korma was reserved for Moghul Emperors as it contained expensive ingredients like almonds and coconut. It can be hot & spicy or sweet & mild, we’ll show you both!” serves 2 – 3 You’ll also need… 1 onion, 2 fresh tomatoes OR half a can of tinned, 400-500g chicken (or for a veggie suggestion […]
The Tastesmiths Korma Masala Read More »
“Makhani is part of Mughlai cuisine from Peshawar. Commonly known as ‘Butter Chicken’ but can be made with any meat or just vegetables.” Serves 2 – 3 You’ll also need… 1 onion, 200ml passata OR half a can of tomatoes, 1 tbsp tomato puree, 2 tbsp cream/yoghurt, 400-500g chicken (or for a veggie suggestion 1
The Tastesmiths Makhani Read More »
“On the beautiful west coast of India, Goan food makes the most of what is freely available there—coconut and fish!” Serves 2 – 3 You’ll also need… 1 onion, 2-3 fresh tomatoes OR half a can of chopped and 250g of shelled raw prawns OR 350g of any firm fish (coley or pollack are good
The Tastesmiths Goan Fish / Prawn Curry Read More »
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