Britain"s hooked on curries, says Madhur Jaffrey, and her new book presents your favourite dishes…

Spice up your life! Britain's hooked on curries, says Madhur Jaffrey, and her new book presents your favourite dishes…

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UPDATED:

21:30 GMT, 26 October 2012

SPICY CHICKPEAS, POTATOES AND BEANS IN A TAMARIND SAUCE

by Yesmien Bagh Ali, Skipton, Yorkshire

Madhur says: Chaats, or snacks, like this are popular Indian foods that tantalise the taste buds with their salty, sweet and sour flavours. They may be made from fruit such as guavas and star fruit, vegetables such as sweet potatoes and potatoes or from dumplings, crispy noodles or boiled dried chickpeas.

Spicy chickpeas

Serves 6

400g can chickpeas, drained and rinsed400g can kidney beans, drained and rinsed1 large potato, boiled, peeled and chopped150g (5oz) pomegranate seeds (optional but lovely)1 large red onion, halved and finely sliced2 medium tomatoes, chopped4tbsp lemon juice2tbsp tamarind sauce, or to taste (available in supermarkets)6tsp chaat masala (from Tesco)4tbsp finely chopped coriander leavesSalt, to tasteLime wedges, to serve (optional)

Place all the ingredients except the coriander leaves, salt and lime wedges into a bowl and mix gently. Taste and add salt as required. Sprinkle the coriander leaves over the top and serve with lime wedges, if you like.

Sweet mango curry

SWEET MANGO CURRY

by Naina Parmar, Leicester

Madhur says: You can use any sweet mango for this recipe – I used Alphonso.

Serves 4

4 mangoes4tbsp olive or sunflower oil1tsp each cumin seeds and chopped hot green chilli1 large onion, finely chopped2tsp peeled, finely chopped root gingertsp each turmeric and salt400g can plum tomatoes, finely chopped, with juicetsp garam masala6tbsp finely chopped coriander leaves

Wash the mangoes. Remove stones by slicing across the base, then down to the outline of the stone inside. Stand the mango upright and slice down each side of the stone, removing two ‘cheeks’ of mango flesh. Cut these into four equal strips (leave the skin on). Stand the stone upright again and carefully cut along its edges to remove the remaining flesh. Repeat for all the mangoes. Set a large pan over a medium heat and add the oil. When it’s hot, add the cumin seeds. Let them sizzle for 10 seconds, stir in the onion and fry for five minutes until light brown. Add the chilli and ginger, mix well for one minute. Stir in the turmeric and salt and fry for one minute more. Pour in the tomatoes, stir and add the garam masala. Cook for 15 minutes, sprinkle in the coriander. Reduce the heat to low, stir and simmer for three minutes, then add the mango slices. Mix to coat in the sauce and continue cooking for two more minutes, and then serve.

Cashew curry

CASHEW NUT AND CURRY LEAF RICE

by Nikita Gulhane, London

Madhur says: This is a rice that can be eaten on its own, or served with a plain dal or a chicken dish.

Serves 4

200g (7oz) basmati rice1tbsp olive or sunflower oil1tsp mustard seeds1tsp cumin seeds20 fresh curry leaves, most shredded, a few kept whole100g (3oz) split raw cashews-1tsp salt

Rinse the rice several times until the water runs clear. Drain, then transfer to a small pan, around 18cm (7in) in diameter. Soak it in 425ml (15fl oz) of water for 30 minutes. Set the pan over a medium heat and bring to a boil. Cover and continue to cook over the lowest heat possible for 15 minutes. Remove from the heat, but keep the pan covered for 10 minutes. Set a medium-sized non-stick wok or large frying pan over a medium heat. Pour in the oil and, when it’s hot, add the mustard seeds. Allow to pop, then add the cumin seeds and shredded and whole curry leaves. Stir and fry for 15 seconds. Add the cashew nuts and salt, stir, and let the nuts turn golden. Tip in the rice and mix together, ensuring that the spices and nuts are evenly distributed throughout the rice, then serve.

Extracted from Madhur Jaffrey's Curry Nation (Ebury, 20)