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CURRY TRIVIA
* 3.5 million curries are eaten in the UK every week*

* The origin of the word 'curry' can be traced back to the Tamil word 'kari' meaning spiced sauce

* Saffron is the most precious and most expensive spice in the world. Saffron promotes lower heart disease, alleviates fatigue and exhaustion by strengthening the heart and nervous systems and clears the brain for clarity of mind

* According to gypsy folklore, two chilli peppers tied together and placed under your pillow, will stop a wayward partner straying

* There are more Indian restaurants in Greater London than in Bombay and New Delhi combined

* Masala : means mixture of spices sautéed in oil or ghee

* Chilli is one of the richest sources of vitamin C

COOKING CURRY - TOP TIPS

* If you want to enrich a light curry like Dhansak add a tsp of butter just before serving. Let it melt as you serve your dish at the table

* If you find garnishing everything with fresh coriander too boring, why not try thin strips of ginger, or some crispy fried diced onions or for some extra heat thin strips of red and green chillies. Don’t forget to soak the chilli strips in ice cold water for 15 mins as the cold water makes the strips curl

* To make the perfect rice add a few drops of lemon juice and 1/2 tsp. butter while cooking to make it whiter and keep the grain unbroken

* Why not try making a curry with leftover cooked meats it adds a delicious dimension to the flavour

CURRY RECIPES
Monkfish and Green Pepper Korma
Ingredients:
1 tbsp veg oil
1 green pepper diced
200 g Monkfish tail cut into 2” cubes
1 Jar Loyd Grossman korma sauce
2 tbsp coconut milk
1 tsp chopped coriander

Method
1) heat oil in a wok
2) add the diced peppers and fry for 1 minute
3) add the monkfish and fry for 2 minutes
4) pour in the jar of sauce and simmer for 10 minutes on low heat
5) remove from heat and pour into a serving bowl
6) top with the dash of coconut milk
7) garnish with chopped coriander leaves
8) serve hot with basmati rice.

Spicy King Prawn Tikka Masala
Ingredients:
1 tbsp veg oil
1 fresh red chilli, seeded and chopped
200g fresh king prawns
1 Jar Loyd Grossman tikka masala sauce
1 tbsp double cream
1 tsp chopped coriander
A few strands of fresh ginger (julienned)

Method
1) heat oil in a wok
2) add the chopped chilli along with the prawns and fry for 1 minute
3) pour in the jar of sauce and simmer for 7 minutes
4) remove from the heat and pour into to a serving bowl
5) top with a dash of double cream
6) garnish with chopped coriander leaves and ginger juliennes
7) serve hot with basmati rice