National Curry Week 10-16 October








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Tuesday with Mridula - Gilafi Seekh is a delicious variation of Lamb Seek Kebab. It has the added flavours of red and green peppers and they are combined with fresh mint and coriander. These ingredients are folded into the meat mixture at the very end to retain their colour and texture, making the kebabs visually more appealing. This makes a wonderful starter or a delicious meal served in pitta pockets or rolled in chapattis with crispy leaves and mango chutney.

Dine with Mridula

Gilafi Seekh

Others - Butter Chicken(Murgh Makhani)

Balti Crab Cakes

Oxtail Madras

Mridula's Gilafi Seekh Makes 12

50g/2 oz raw cashews, soaked in boiling water for 10 minutes 1 large egg 50g/2 oz mild cheddar cheese, cut into small chunks 2.5 cm/1" cube of root ginger, roughly chopped 3 large garlic cloves, roughly chopped 700g minced lamb

1 teaspoon salt or to taste 1 teaspoon ground cumin 1 teaspoon garam masala

teaspoon chilli powder 1/2 teaspoon dried chilli flakes

of a large green pepper, finely chopped

of a large red pepper, finely chopped 1 tablespoon chopped fresh mint leaves, finely chopped 15g/ oz coriander leaves and stalks, finely chopped 50g/2 oz butter, melted

You will need: 12 metal or bamboo skewers (soak bamboo skewers in cold water for 30 minutes before use to prevent burning)

Drain the cashews and place in a food processor and add the egg, cheese, ginger and garlic. Blend until smooth.
Add the meat, salt, cumin, garam masala and chilli powder. Blend until everything is well incorporated. Transfer the mixture to a large mixing bowl and add the chilli flakes, both types of peppers, mint and coriander. Don't be tempted to put these ingredients in the processor. Using them this way creates a spectacular appearance. Cover the bowl and chill for 30 minutes. It can be left in the fridge for 24 hours.
Pre-heat the grill to high and line a grill pan with foil, then brush with some oil. Brush 12 metal skewers with oil. Bamboo skewers can be used without oil. Have a bowl of cold water ready.
Divide the mixture into 12 equal sized portions. Dip your hands in the cold water (this prevents the mixture sticking to your fingers) and shape each one into a sausage on the skewers. Arrange the skewers on the prepared grill pan and brush them generously with some of the melted butter. Grill approximately 13cm (5") below the heat source for 5-6 minutes. Turn them over, brush with the remaining melted butter and grill for 3-4 minutes. Remove and serve immediately. They can be grilled on the barbecue for a sensational charcoal flavour.

Butter Chicken(Murgh Makhani)

Butter Chicken is one of the most popular Indian dishes worldwide - often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavoursome. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favourite in any household. This recipe involves making Butter Chicken the traditional way - marinating the chicken first and then making the buttery Makhani sauce. But if you want a quick and easy fix, simply try our NEW Butter Chicken Cooking Sauce.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 30 mins
Difficulty: Moderate

Ingredients :

450g diced chicken
2 tbsp Patak's Tandoori Curry Paste or similar
2 tbsp thick plain yogurt
2 tsp garlic, crushed
1 tbsp vegetable oil


2 tbsp vegetable oil
100g onions, diced
300g chopped tomatoes
100ml cream
2 tsp sugar
1 tbsp fresh coriander, chopped
100ml water
2 tbsp butter
2 tbsp Tikka Masala Curry Paste
salt, to taste


Method :

First marinate the chicken:-
In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).
Cook the chicken in a preheated oven 200C / 400F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick.
Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.
Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.

Balti Crab Cakes

A delightful twist on a fish cake and a perfect light meal for those (sometimes) balmy British summer evenings. This recipe is one of my all time favourites for summer, and is a great example of how versatile and easy to use our curry pastes are. When I serve this one up at a party people just love the tantalising spiciness of these delicious fish cakes.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 20 mins
Difficulty: Easy

Ingredients :

For the Crab Cakes:
2-3 tbsp Patak's Balti Paste or similar
1 x 410g can chickpeas, drained thoroughly
375g tinned white crab meat, drained thoroughly, or use fresh crab if you prefer.
3 spring onions, finely chopped
grated rind of 2 lemons
3 tbsp chopped fresh coriander leaves
1-2 red chillies, deseeded and finely chopped
1 tbsp beaten egg

For the Rice:
500g Basmati Rice
175g dried apricots
1 small bunch fresh coriander, chopped
1 green chilli, deseeded and sliced
lime wedges to garnish


Method :

Put the chickpeas in a food processor and blend until smooth.

Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.

Mix well, season and shape into 12 fish cakes.

Grill for 10 - 15 minutes, turning once, until golden.

Meanwhile, cook the rice according to the cooking instructions. Stir in the apricots, coriander and chilli. Serve with the crab cakes & lime wedges as garnish.


Oxtail Madras(Award-winning dish from Chef Alun Sperring - The Chilli Pickle, Brighton)

Serves 4

Ingredients :
Oxtail - organic Sussex Beef 2kg

1st Marination
Ginger Paste 100gr
Garlic Paste 60gr
Turmeric Powder 5 tspn
Kashmiri Chilli Powder 1 tsp
Coriander Powder 1 tspn
Cumin Powder 1 tspn
Vegetable Oil 50 ml


Green cardamom 5gr Onion (sliced) 1pc
Clove 6pc Ghee 60gr
Cinnamon 1 pc Beef Stock 2 ltre
Dried Kashmiri Chilli 5pc Malt Vinegar 50 ml
Fresh Kenyan Green Chilli 20 gr Tomato Paste 100 gr
Salt 5gr Water 1 ltre

Sauce Masala Finishing Sauce
Fresh coconut 100gr Cooking jus 1 ltre
Whole dry Kashmiri Chilli 15gr Sauce masala
Green cardamom pods 5gr Tamarind Pulp 2dstspn
Cloves 3gr Date Molasses 1 dstspn
Fenugreek Seeds 10gr
Cinnamon Sticks 1pc
Star Anise 2pc
Coriander seeds 20g

Method :

1. Rub all ingredients thoroughly over oxtail pieces and keep in fridge for a minimum of 2 hours.
2. In a hot pan add ghee and seal off meat until golden brown
3. Remove meat add more ghee and brown off sliced onions, add chilli and all spices
4. Add tomato paste and stir constantly
5. Add malt vinegar and beef stock and mix thoroughly
7. In a clean saucepan add oxtail pieces and the cooking jus, cover tightly with tin foil
8. Cook in oven on 170c for approximately 3 hours, until meat is tender and comes off the bone when pulled
9. Remove oxtail pieces and cool
10. Strain liquid and keep for sauce

Sauce Masala

1. Grate fresh coconut
2. Toast in oven on baking tray untill golden brown
3. Toast all spices and cashew nuts on a baking tray till golden brown
4. Grind spices, add water to produce a smooth paste
5. Grind cashew nuts to a paste
6. Mix spice masala paste with strained cooking juices and simmer for 10 minutes
7. Add cashew paste and simmer until coats back of spoon
8. Add tamarind paste and date molasses
9. In a hot oven 200c roast oxtail pieces for approx 8 minutes
10. Roll oxtail pieces in finished sauce and plate neatly in middle of plate, coat with extra sauce.
11. Garnish top with caramelised onions and fresh coriander sprigs
12. Serve with a side of pilau rice and spring onion raita.

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