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February 2011 Recipes

Indian Split Pea Soup with Seared King Prawns and a Fresh Tomato Relish

Serves 4 as a main course

For the prawns:

  • 12 king prawns, shelled and de veined
  • ½ tsp ground cumin
  • ½ tsp ground cardamom
  • ¼ tsp each of finely minced garlic, ground coriander, ground cinnamon
  • 1/8 tsp each of ground clove and salt
  • Pinch cayenne pepper
  • 2 tbsp light vegetable or sunflower oil

In a bowl mix together all the spices along with the garlic and salt. “Butterfly” the prawns and add to the spice mix and mix through. Leave to marinate for at least an hour.

For the soup:

  • 400 gms yellow split peas, washed and rinsed
  • 1 tbsp butter or rapeseed oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 piece fresh ginger approx 30 gms, peeled and finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp each ground coriander, ground cumin and celery seed
  • ½ tsp ground cinnamon
  • ¼ tsp ground clove
  • 2 litres chicken stock

Melt the butter or oil in a large saucepan over a moderate heat

Add the onion, garlic, ginger and chilli. Cook without colouring for 2 – 3 minutes.

Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Stir well before adding the stock. Bring to the boil, simmer slowly, partially covered for about 1 hour until the peas are just soft. Add more stock if the soup becomes too thick.

For the relish:

  • 4 medium tomatoes, skinned, seeds removed and flesh diced
  • ½ medium onion, finely chopped
  • Small bunch fresh coriander, leaves removed and chopped
  • ½ tsp finely chopped chilli
  • 2 tsp fresh lemon juice
  • ½ tsp finely grated lemon rind. Mix all ingredients in a bowl, then season to taste. 

To Serve

Remove the prawns from the marinade. Heat a sauté pan, add the vegetable oil and fry the prawns for 2 – 3 minutes, turning over in the oil. Remove from the pan

Ladle the hot soup into 4 wide bowls, mix in most of the relish, then place 3 prawns into the centre of each bowl. Divide the remaining relish on top of the prawns, garnish with a few coriander leaves and serve.

Recipe provided by Tony Heath: www.tony-heath-cook-school.co.uk

Spiced lamb with Yoghurt, Mint and Coriander

Serves 4


  • 150 mls natural yoghurt
  • 3 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground mace
  • ½ tsp nutmeg
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • 500 gms boned lean lamb, either from the loin or leg steaks, cut into cubes/slices about 2 cm square
  • 3 tbsp oil or ghee
  • Large pinch of asafetida (if available)
  • 1 tsp mustard seeds
  • 1 tsp ground star anise
  • 1 onion finely chopped
  • 4 large cloves garlic, crushed
  • Piece fresh ginger 2.5 cm, peeled and finely chopped
  • 225 gm tin chopped tomatoes
  • 100 mls white wine vinegar
  • 100 mls water
  • Garnish:
  • ¼ tsp garam masala
  • 1 tbsp chopped fresh coriander
  • 1 green chilli, finely chopped


Blend the yoghurt, coriander and mint to a smooth paste in a blender/processor then stir in the ground spices. Stir in the cubed meat and marinate for 2 hours. Heat the oil in a heavy based pan and fry the asafetida and mustard seeds until they start crackling. Add the anise.

Lift the lamb from the marinade and add to the pan and fry until lightly browned. Stir in the remainder of the marinade and cook until all the liquid has been absorbed. Add the tomatoes and cook until all the liquid has been absorbed.

Stir in the wine vinegar and cook until the oil appears on the surface, stir in the water, simmer for 2 minutes until the lamb is tender.

Serve into shallow bowls, sprinkle with the garnish ingredients and accompany with nan, rice and raita.

Recipe provided by Tony Heath: www.tony-heath-cook-school.co.uk

Meen Molee (Fish curry cooked in coconut)

Serves 2-3


  • 3 garlic cloves
  • 3 green finger chillies
  • 5 cm/2in piece root ginger, peeled
  • 3 tbsp groundnut oil
  • 1 small onion, finely sliced
  • 5-6 curry leaves
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 200 ml coconut milk
  • 155 ml boiling water
  • 500 g haddock fillets, cut into 4cm/2in-wide pieces
  • 2 medium tomatoes, coarsely chopped


Place the garlic, chillies, and ginger in a food processor and process until smooth. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat. Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100 ml coconut milk with 155 ml boiling water. Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.

Garnish with the remaining chopped tomato.

Serve with basmati rice

Recipe provided by Sarah Mellersh: www.letscookscotland.co.uk

Lamb Kebabs

Serves 4


  • 450 g minced lamb
  • 1 tbsp oil
  • 55 g fresh coriander leaves (washed and chopped)
  • Juice of half lemon
  • 4 cloves garlic (crushed)
  • 4 green chillies (de-seeded and chopped)
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp black peppercorns (crushed)
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 2 tsp grated ginger
  • 1 tsp salt


Put two tsp of lemon juice in the mince and leave aside to tenderise the meat. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander, lemon juice, turmeric and salt. Fold the blended paste into the meat and add the chopped fresh coriander leaves. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Brush with a little oil and grill under a medium heat or barbecue till it's cooked well right through. Serve with hot pitta bread and tomato and chilli chutney

Recipe provided by Sarah Mellersh: www.letscookscotland.co.uk


Serves 4


  • 450 g wholemeal plain flour
  • 250 ml cold water or yoghurt


Set aside 200g of the flour and reserve for shaping the chapatis. Place the remaining flour in a deep bowl. Fill another bowl with the cold water. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapatis will be. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board.

Roll it out into a flat disc approximately 15cm in diameter, flouring the board when necessary. Heat a griddle or a shallow frying pan. Lay the chapati on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. Repeat with the other 7 balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.

Recipe provided by Sarah Mellersh: www.letscookscotland.co.uk

Kodi Koora

Traditional Andhra Chicken Curry

Kodi koora (chicken curry) is one of the most popular dishes in South India. Most important spices used in the Andhra region are ginger, garlic, cumin, fenugreek, cinnamon, cloves, cardamom, coriander seeds, star anise and bay leaves.

Serves 4 (Preparation time 25 minutes)


  • Chicken - 500 gms (cut into cubes)
  • Onions - 8 finely chopped
  • Green chillies - 5 to 6 (split in half)
  • Curry leaves - 2 sprigs
  • Turmeric - 1 tsp
  • Chilli powder - 2 tsp
  • Salt to taste
  • Vegetable oil - 3 tbsp
  • Water - 2 cups
  • Cloves (lavangalu) - 6
  • Cardamom (elaichi) - 3
  • Small cinnamon stick (dalchini)
  • Coriander seeds (dhaniyalu) - 2 tsp
  • Roasted cashew nuts - 2 to 3 tbsp
  • Ginger - 1" piece
  • Garlic - 3 cloves


Grind cloves, cardamom, cinnamon stick, coriander seeds, roasted cashew nuts, ginger, and garlic to smooth paste.(garam masala). Wash chicken cubes. Add garam masala smooth paste, 2 tsp red chilli powder, a pinch of turmeric and salt. Leave aside for 15 minutes for marinating. Heat oil in a pan (kadhai), add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown. Add chicken cubes and mix well. Cover with a lid for 4 minutes and let it cook on a low heat.

Remove the lid, add 2 cups of water, cover and cook on a low heat until the chicken pieces turn soft. Salt can be added at this point if not sufficient. Once the chicken is soft, cook on a high heat until the gravy thickens. Garnish with coriander and serve hot with rice or roti

Recipe by Praveen Kumar: http://www.tablarestaurant.co.uk

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