o use.
Soak dry red kashmiri chillies in water for
To make the burnt chilli paste, heat the oil in
br>De-stem and break red chillies into two.
Grind
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Place chicken thighs in a ceramic or pyrex dish.
Mix the orange rind, orange juice, sweet chilli sauce, rum, sugar and red chilli together.
Pour over chicken and toss to coat.
Cover and marinate for at least 4 hours.
Lightly oil a skillet and pan fry the chicken for 8-10 minutes or until cooked through, turning regularly.
Serve garnished with the orange slices.
Heat the oil in a small frying pan and fry the meat for 3-4 minutes until cooked through. Transfer onto a plate and add the rice to the pan. Stir in the pan juices for 1 minute. Add the curry paste and stock and simmer gently for 10 minutes.
Stir in the carrot and leek and cook for a further 5-10 minutes until the rice and vegetables are tender, adding a dash of water if the pan runs dry.
Return the pork to the pan with a little sambal and soy sauce to taste. Heat through for 1 minute. Serve garnished with red chilli and mint leaves.
Heat the oil in a large pot and cook the onion and garlic for a few minutes.
Add the chorizo and red chilli and cook for another 1-2 minutes.
Add the tomatoes, sugar, pepper and 150ml cold water. Cover and simmer for 10 minutes.
Stir in the squash, cover and simmer for 45 minutes, stirring occasionally.
Add the beans last and cook for a final 5 minutes.
Stir in the parsley and serve.
asala powder, salt and crushed red chilli. Cook until you can smell
n pot with water, salt, red chilli powder and cook for 20
ombine the shrimp, celery and red onion in a large bowl
ith the remaining lime leaves, red chilli and coriander.
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
nto neat dice. Cut 1 red pepper in half lengthways, remove
ogurt,garlic,ginger,salt,Kashmiri Red chilli powder(or Cayenne) night before
eeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed
he excess oil.
Prepare red chilli paste by heating a little
br>Add the chilli powder, ginger, garlic, green chilli.
Add the
In a bowl, combine mince, onion, honey, garlic, chilli and spices. Season to taste and mix well.
Divide mixture into 4 flattened burgers. Place on a tray and chill for 30 minutes.
Preheat a large frying pan or barbecue plate on high. Spray with oil and cook burgers for 4-5 minutes each side, until cooked through.
To make the sweet chilli mayonnaise; combine all ingredients in a bowl.
Spread each roll with mayonnaise. Top with salad leaves and burger. Finish with beetroot, carrot, extra coriander and a dollop of mayonnaise.
First make the chilli suace. Put the red chillis, sugar, white wine vinegar
ayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until