Ingredients

• 2 tbsp coriander
• 1 ½ tbsp cumin
• 3 ½ tsp turmeric
• 2 tsp chili powder/cayenne
• ½ tbsp black mustard
• ½ tbsp cinnamon
• ½ tbsp black pepper
• 1 ¼ tsp fenugreek
• 1 ¼ tsp cardamom
• 4 cloves
• ½ tsp ginger
• ¼ tsp fennel
• ¼ tsp paprika
• ¼ tsp nutmeg
• ¼ tsp star anise

Ingredients

• 3 tbsp pepper mash (see recipe)
• 1 tbsp brown sugar
• 1 tbsp white sugar
• 1 tbsp rice wine vinegar
• 3 cloves garlic

Method

1. Dissolve equal amounts of brown and white sugar in rice wine vinegar over heat in a frying pan
2. Add a few tablespoons of the mash and chopped garlic
3. Blitz
4. Bottle

See also

• George Benson pepper mash

Ingredients

• 12 chili peppers
• 1 tbsp pure salt
• 2 tbsp rice wine vinegar

Method

1. Wash chilis, destem and slice in half lengthwise
2. Place in a bowl
3. Sprinkle the salt over the chilis
4. Crush the chilis with a potato masher
5. Leave overnight
6. Transfer to a jar and cover with water
7. Store in a cupboard for 2 weeks
8. Transfer to a blender, leaving most seeds behind
9. Add a few tablespoons of rice wine vinegar
10. Blend

See also

• Sriracha sauce

Serves 4

Ingredients

• 2 tbsp oil
• 1 onion, finely chopped
• Whole spices
  • 1 cinnamon stick
  • 4 green cardamom
  • 1/2 tsp of cumin seeds
• 3 tsp finely chopped ginger
• 148g Kashmiri Masala spice paste (see recipe)
• 500g diced lamb
• 1 tbsp plain flour
• 1/2 tsp sugar
• 200g set full fat yogurt

Method

1. Heat oil in a pan
2. Fry onion until soft.
3. Crackle the whole spices in hot oil to release their sweet aromatic flavours (for that Indian home cooking experience)
4. Add ginger and Kashmiri Masala spice paste, cook for 1-2 minutes.
5. Add 50ml water; cook until the water has evaporated.
6. Add lamb, cook until sealed.
7. Add 150ml water, cover and simmer until the lamb is tender (approx. 30 minutes), and stir occasionally.
8. Whisk together flour, sugar, and yogurt until smooth.
9. Remove the pan from heat; allow to cool for 5 minutes.
10. Stir in the yogurt mix and return to the heat, simmer for 1-2 minutes to thicken.
11. Season to preference.
12. Garnish with fresh chopped coriander.
13. Serve with boiled rice or naan.

See also

• Kashmiri Masala paste

Ingredients

• Whole spices
  • 2 ½ tsp coriander seeds
  • 1 ½ tsp fennel seeds
  • 2 ½ tsp cumin seeds
  • ½ tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 2 bay leaves
• Ground spices
  • 1 tbsp paprika
  • 3 tbsp Kashmiri chili powder
  • ½ tsp cinnamon powder
  • ¼ tsp turmeric powder
  • pinch ground ginger
• 2 cloves garlic (crushed)
• 2 tbsp vegetable oil (plus more if required)
• 1 tbsp cider vinegar

Method

1. Heat a frying pan over medium high heat.
2. Roast the whole spices until they become fragrant (stop if they start to smoke).
3. Remove the spices from the heat, allow to cool then grind to a fine powder and combine with the ground spices.
4. In a frying pan, add the spice mixture, garlic, and about 4 tbsp water and stir into a paste.
5. Add the oil and cook over a medium heat.
6. Stir continuously until the oil separates and the mixture starts to darken a little. One or two minutes should be enough. Add more water if it gets too hot.
7. Turn off the heat and stir in the vinegar.
8. Spoon the masala into a jar.
9. This will keep in the fridge for a few months.

Ingredients

• 16 chili peppers
• For the brine:
  • 5 cups of vinegar (5% acidity)
  • 1 cup of water
  • 2 tbsp sugar
  • 2 tbsp canning/kosher/sea salt (pure salt)
  • 2 cloves of garlic
  • 2 bay leaves

Method

1. put all the brine ingredients in a pan and bring to boil dissolving the sugar
2. stuff peppers in jar
3. add brine – allow 1/2″ headspace
4. use butter knife to remove air
5. (allow to cool)
6. add treated lid
7. Either boil in water an 1″ over the top (canning) or store in fridge

Soup mix (prepared in advance)

Ingredients

• Nam Prik Pao (see recipe) or Jaipur paste (see recipe)
• Chicken stock gel (Knorr stock pots works well)
• Fresh chili (for garnish)

Method

1. Make a batch of Nam Prik Pao chili paste (or Jaipur paste) and divide into to individual portions in 40ml/1.4oz plastic food containers.
2. Top each one with half a teaspoon of chicken stock gel, and a slice of chili pepper.
3. Freeze.

On the day

Ingredients

• One portion of soup mix (defrosted)
• Instant noodles (e.g. MAMA Instant Rice Noodles)
• Protien (cooked prawns, chicken, fish)

Method

1. Place the soup mix in one bowl and the instant noodles in another.
2. Add boiling water to both and stir for 3 minutes
3. Transfer the noodles to the soup (discarding the water the noodles were cooked in)
4. Add protien of your choice

See also

• Nam prik pao
• Jaipur paste

Ingredients

• 1 red onion
• ½ tbsp sunflower oil
• 2 tsp cumin seeds
• ½ tbsp cardamom seeds
• 1 tsp whole fenugreek seeds
• ½ tsp chili Powder
• ½ tsp cinnamon powder
• ¼ tsp black peppercorns
• ¼ tsp whole black mustard seeds
• 2 tbsp cider vinegar
• 1 tbsp agave syrup
• ½ tsp salt
• 1 fresh red chili pepper
• 1-2 tbsp water

Method

1. Remove the outer layer of skin from the onion and cut in half.
2. Place the onion halves cut side down in a roasting tin smeared with a little oil.
3. Roast the onions for 20 mins at 180C fan.
4. Dry roast the whole spices and grind to a fine powder.
5. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
6. Cover and set aside.
7. When the onions are finished roasting and are nicely caramelised, remove from the oven and allow to cool
8. Squeeze the onion flesh from the skin and blend to a paste with a fresh chili pepper and a little water
9. Add this to the spice and vinegar mixture
10. Heat the oil a large heavy bottom pan over medium heat.
11. Cook the paste, stirring frequently, until it becomes fragrant and turns dark, 8 to 10 minutes. Add a splash of water if it starts to burn or a little more oil if it starts to stick.

See also

• Kettle Tom Yum soup
• Lamb Jaipur

Ingredients

• 2-3 dried chilis
• 1 fresh chili
• 3 shallots
• 5 cloves of garlic
• 3 shiitake mushrooms
• 1 tbsp tamarind paste
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 1 tsp Lemongrass paste
• Thumb sized piece of ginger
• Handful of coriander leaves
• Juice of a lime
• 1 spring onion
• 1 tbsp sunflower oil

Method

1. Roast the garlic, and shallots 180C for 10 mins – remove garlic continue roasting for 10 mins.
2. Lightly toast the dried chilis (I used Ancho or Guauilla & Mulato).
3. Rinse the dried shitake mushrooms.
4. Rehydrate the dried chilis and shitake mushrooms by soaking in boiled water for 15 minutes.
5. Blend the rehydrated chilis to a fine paste.
6. Blend (everything except the oil) to a paste.
7. Taste and add sugar or fish sauce.
8. Heat the oil a large heavy bottom pan over medium heat.
9. Cook the paste, stirring frequently, until it becomes fragrant and turns dark, 6 to 8 minutes. Add a splash of water if it starts to burn or a little more oil if it starts to stick.
10. Taste one last time and adjust, to taste.

See also

• Kettle Tom Yum soup

Ingredients

• 1lb/500g beef (cubed fillet steak or whatever)
• 2 tbsps of oil
• 30g tin of anchovies
• 1 whole dried chile ancho
• 2 medium onions or 3 small onions chopped
• 2 cloves garlic
• 1 or 2 hot green chilli peppers chopped
• Seasonal vegetable – like half a romano pepper, half a carrot, or mushrooms
• 2 tbsps of cumin seeds ground
• 1 tbsp of chilli powder
• 1 tbsp of grated cocoa
• ½ teaspoon of hot paprika
• 1 tin of chopped tomatoes
• 1 tbsp of tomato puree
• ¼ pint/150ml beef stock
• 1 tsp of agave syrup
• Bay leaf
• ½ tsp of oregano
• 1 tin of black beans (or red kidney beans)

Method

1. Wipe clean the chile ancho and remove the stem and seeds.
2. Open out flat and briefly dry roast in a pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes.
3. Drain and blend to a paste with a splash of water – use the remaining water to make stock.
4. Fry the anchovies, onions and garlic for a few minutes until tender.
5. Add the fresh chilli peppers (and any other veg) and fry for another minute.
6. Add the spices and fry for a few seconds.
7. Add the meat and stir until all the meat is browned and coated in the spices.
8. Add the tomato, stock, agave syrup and herbs.
9. Reduce heat and simmer for half an hour or so (at least).
10. Add the beans and simmer for a further half an hour.

Nutritional Information

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 512.8
• Total Fat: 26.4 g
• Cholesterol: 17.7 mg
• Sodium: 715.4 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 9.8 g
• Protein: 35.4 g

See also

• Chili Powder
• Heston Bloominfool’s Chili Con Carne