By Matt Tebbutt From Saturday Kitchen Ingredients For the milk rice 195g/7oz Jasmine rice, well rinsed 1 pandan leaf 2 cardamom pods 120ml/4fl oz coconut milk pinch salt For the egg curry 2 tbsp vegetable oil 1 onion, sliced 5 garlic cloves, finely chopped …
By Meera Sodha From Saturday Kitchen Ingredients For the lentils 300g/10½oz red lentils 2 tbsp coconut oil 8 fresh curry leaves 1 lemongrass stalk, halved and bashed 4 cloves 1 cinnamon stick, halved 1 onion, finely chopped 3 large garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled …
By The Hairy Bikers From Saturday Kitchen Ingredients For the parathas 500g/1lb2oz plain flour, plus extra for dusting 2 free-range eggs, beaten 1 tsp sugar 1 tsp salt 2 tbsp condensed milk 150ml/5fl oz full-fat milk 115g/4oz butter, melted 2 tbsp sunflower oil For the …
For this recipe, you will need a deep-fat fryer. By Matt Tebbutt From Saturday Kitchen Ingredients For the cod and crab curry 2 tbsp vegetable oil 1 onion, finely chopped 2 tsp ground turmeric 2 tsp white peppercorns, crushed 2 tsp fenugreek seeds …
Preparation time30 mins to 1 hour Cooking time30 mins to 1 hour Serves4 Who doesn’t love turkey curry? Make yours extra special by bringing the aromatic flavours of Sri Lanka to your plate, the perfect …
