Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste. I cheated and made this with cilantro rather than mint, and thoroughly enjoyed it (although I will try it with mint in the future). Cook the passata for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt (or to taste). I thought the white bread roll serving muted the flavours and, texturally, made you miss something chewy or crunchy or meaty, presumably contra the intention of a vegetarian dish.

fingers still slightly of ginger, garlic, green pepper mashed into paste by mortar and pestle, after making coconut fish curry yesterday.I used chicken thighs that had the bone and skin, but in the future I would use boneless because everyone seemed to remove their skins. This was so delicious, though I slightly overcooked a few sides on my first batch of paneer, I had an easier time getting it well colored when it was closer to medium heat. Served with the Pakistani spinach/potato curry from her Guardian column too, perfect springtime dinner.

These potatoes were well received, but I would recommend adding salt slowly and to taste rather than dumping in the amount she recommends. This coconut fish curry from my new book ‘Made in India’ is a great Summer curry recipe which is straight from the heart of Kerala on the south west coast of India. I didn’t want to leave your post unanswered though because I may have an alternative if you’re interested and decide to look for an alternative to Fresh India.

Once I got into the routine of making them, I was even able to squeeze in a sip of wine between chapattis! I would start with fewer dates next time, as I found it too sweet when made as written, and had to add a lot more tamarind to balance the flavors. My husband and I added a spicy and crunchy chile garlic sauce on the side and that worked perfectly for us. With a lot of recipe books I end up making one or two items, but with this I have made well over 75% of them.

Given the amount of spice, I was surprised by how bland we found this, despite marinating for 6 hours. Then add the ginger, garlic, and chili paste and leave to cook for a couple of minutes before adding the eggplant mash, cumin, ground coriander, and ¾ teaspoon of salt. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day – food that’s fresh, vibrant and surprisingly easy to make. I was intimidated to attempt cooking Indian food since I've never tried before, but I love eating it! The chili powder here is a blend that has a Tex-Mex flavour and no heat so I used hot Hungarian paprika.The garlic melts in your mouth, is definitely not too intense and really has a lovely depth and surprising sweetness. Simple and delicious- served as an accompaniment to the naans and roasted cauliflower from the same book - worked brilliantly, but could work with any number of Indian dishes. I think that the arrival of this book means that we won't be having take away Indian again for a long time!