Recipes

Recipes

Vegetable Curry - simply add your desired Madhuban sauce



The beauty of vegetables is the enormous range of choice we have available, fresh at our greengrocers and supermarkets. In this example here we have used a selection of mixed vegetables. You can vary the actual selection to suit yourself as required. Just be sure to have the overall weight the same as here. Also you can use fresh and/or tinned, and/or frozen vegetables. This dish can act as a main course, or as an accompaniment to a meat or chicken dish. If it is the latter, we suggest that for a serving for four, making a half quantity batch is sufficient.

Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutes
Ingredients -Serves - 4
  • 675g (1 1/2 LB) overall weight mixture of cauliflower, broccoli, beans, peas, carrot, tomato, sweetcorn, etc. weighed after preparing the vegetables
  • 485g pot Madhuban Sauce
  • 2 tablespoons finely chopped fresh coriander (optional)
  • Garnish (optional) some toasted almond flakes
  • Some curls of fresh coconut


Prawn or Fish Curry - simply add your desired Madhuban sauce



Prawns are absolutely delicious in curries, giving a firm bite and a gorgeous taste. Raw prawns require between 8 to 15 minutes to cook, depending on size, and can be cooked using the timings of previous chicken recipe. Cooked prawns merely need to be heated right through and therefore take just a few minutes to cook. Fish can also be cooked using this recipe.

Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutes
Ingredients -Serves - 4
  1. Thoroughly mix the prawns with the sauce in a large wok, karahi or saucepan.
  2. Put the pan onto a stove ring at medium heat, and stir as required until the contents are simmering.
  3. Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more.
  4. Serve with the optional garnish, and accompany your dish with other curries, rice and chutneys.
  • 675g (1 1/2 lb) cooked peeled prawns or king prawns
  • 485g pot Madhuban Sauce
  • 2 tablespoons finely chopped fresh coriander (optional)
  • Garnish (optional) some toasted almond flakes
  • Some curls of fresh coconut
  • A coriander leaf or two


Chicken Curry - simply add your desired Madhuban sauce



Chicken is by far the most popular main ingredient choice when it comes to curry, and with good reason. Chicken looks good and tastes good. Properly cooked, as here, it is healthy and nutritious food and it cooks in the pan in less than fifteen minutes. A wok or Indian karahi is recommended, but a saucepan will suffice, although you will need to stir it to prevent sticking and burning. You can use any chicken meat, and if you wish, you can keep it on the bone, as they do in the sub-continent. Here though, in keeping with popular demand, we use skinned chicken breast fillets.

Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutesIngredients -Serves - 4
  1. Cut the chicken into nice bite sized cubes and mix these with the sauce in a nice large pan as described above.
  2. Put the pan onto a stove ring at the highest heat, and stir as required until the contents are simmering.
  3. Lower the heat to achieve a gentle simmer and stir as required to prevent sticking for about 12 minutes. Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more. Check that the chicken is cooked right through
  4. Serve with the optional garnish, and accompany your dish with other curries, rice and chutneys.
  • 675g (1 1/2 lb) raw skinless chicken breast fillets
  • 485g pot Madhuban Sauce
  • 2 tablespoons finely chopped fresh coriander (optional)
  • Garnish (optional) some toasted almond flakes
  • Some curls of fresh coconut
  • A coriander leaf or two


Meat Curry - simply add your desired Madhuban sauce



Nothing curries better than meat. Using the casserole method recreates the traditional Indian slow cook method, producing in one hour a divine well rounded meat curry. It is of course, possible to cook meat on the stove top in a saucepan, but it requires frequent stirring and attention for an hour. This way you can relax while the oven does the work.

Cooking time 1 HourIngredients -Serves - 4
  1. Pre-heat the oven to 190C/375F/Gas 5
  2. Mix the meat and the sauce together thoroughly in a lidded casserole pot of between 2.25 and 2.75 litre (4 to 5 pint) capacity
  3. Place the pot, lid on into the oven
  4. After 20 minutes, remove the pot and inspect. Stir and add a little water if it looks a little dry.
  5. Repeat after a further 20 minutes, adding the optional fresh coriander.
  6. Repeat after a further 20 minutes, by which time it should be really tender. If it is not quite as tender as you like, cook on until it is.
  7. Serve with optional garnish, and accompany your dish with other curries, rice and chutneys
  • 675g (1 1/2lb) raw diced lean leg of lamb or stewing steak, divested of all unwanted matter such as gristle, sinews and fat, etc, then weighed.
  • 485g pot Madhuban Sauce
  • 2 tablespoons finely chopped fresh coriander (optional)
  • Garnish (optional) some toasted almond flakes
  • Some curls of fresh coconut
  • A coriander leaf or two 
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