National Curry Week 10-16 October








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Friday with Mridula - Potato is an excellent vegetable for a low fat diet as it is 99% fat free and is also a source of carbohydrate that is easily digestible. Besides containing a small amount of protein, potato is a good source of iron, vitamin C and B vitamins. This salad can be served with grilled meat or fish or on its own with warm crusty rolls and some mixed green leaves

Dine with Mridula

Potato and pomegranate salad

Malai Gosht(Creamy Lamb Masala)

Beef Chilli Fry

Chicken Tikka Masala

Mridula's Potato and pomegranate salad Serves 4

450g/1lb small new potatoes 2 teaspoons coriander seeds ½ teaspoon cumin seeds 1dried red chillies, broken up

½ tsp chilli powder ½ teaspoon salt or to taste

½ tsp sugar 1 tablespoon red onion, finely chopped 1 tablespoon lime juice

1 tablespoon coriander leaves, chopped

The seeds of 1 pomegranate

Boil the potatoes gently in their jackets and let cool. Peel them if you like, then cut them into bite sized pieces. Put into a large mixing bowl. In a small, heavy pan dry roast the coriander, cumin and chilli. Cool and either grind in a coffee/spice grinder or crush them finely in mortar and pestle. Add this to the potatoes and add the remaining ingredients except the pomegranate seeds. Mix well. Arrange the salad in ring moulds and top each one with the pomegranate seeds


Malai Gosht(Creamy Lamb Masala)

This simple Lamb dish uses our delicious Korma paste, and therefore is really nice and mild. Creamy, with a decidedly nutty flavour, the delicately balanced flavours of coconut, cumin, coriander, ginger and other authentic spices really come through in a way which is simply delicious.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 35 mins
Difficulty: Easy

450g diced lamb
2 tbsp vegetable oil
150g onions, sliced
3 tbsp Patak's Korma Paste or similar
75g ground cashew nuts
100ml single cream
150ml water
2 tbsp fresh coriander, chopped


Method :
Heat the oil in a frying pan and fry the sliced onions for 2 minutes, add the Patak's Korma Paste together with the diced lamb and fry for 3 minutes until the meat is sealed. Sprinkle in some water and stir.
Add the ground cashew nuts and water and cook for a further 3 minutes.
Cover and simmer on a low heat for 20 - 25 minutes or until the lamb is cooked through (adding a little more water if necessary).
Finally stir in the cream and heat gently for a further 2 minutes.
Garnish with the fresh coriander and serve with rice and naan breads

Beef Chilli Fry

Coconut and lime are delicious flavours associated with the cuisine of South India. Whilst beef is not as commonly used in dishes from that region it works fantastically well here - with the bold flavours of the spices, the tanginess of the lime, the sweetness of the coconut and the heat of the chilli. This really is one of my absolute favourite dishes. If you don't like it too spicy, remove the seeds of the chillies first.

Ingredients :
500g beef rump, trimmed of any fat and cut into thin strips
200g onions, sliced
1½ tsp vegetable oil
1 tsp garlic, sliced
2 green chillies, chopped
1 tsp ginger, chopped
1 tsp mustard seeds
10 - 12 curry leaves (fresh or frozen)
3 tbsp Patak's Madras Curry Paste or similar
1 tbsp tomato paste / purée
1 tbsp fresh coriander, chopped
juice of ½ lime
2 tbsp coconut, grated (fresh or desiccated)
salt, to taste


Heat the oil in a pan, add the mustard seeds and when they begin to crackle add the ginger, garlic and green chillies and continue to fry for 1 minute.

Add the curry leaves and sliced onions and cook for 4 - 5 minutes until the onions are a light golden brown.

Add the Madras Curry Paste. Sprinkle in a few drops of water and fry for 2 - 3 minutes.

Add the tomato paste / purée and continue cooking for another minute.

Add the strips of beef and stir fry for a few minutes. Add the coconut and stir well.

Allow the beef to cook through to your liking before turning off the heat and squeezing over the lime juice. Check the seasoning before stirring in the coriander. Tastes fantastic when served alongside hot Indian bread.

Chicken Tikka Masala (Award winner 2002)

Serves 4

Ingredients :

1lb large diced boneles chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander

Sauce :

4 oz chopped onions
3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desicated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi

Chef Manzoor Ahmed

Method :

Grind fresh green chilies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight

Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat.

Fry onions in the ghee

Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desicated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala.

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