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14th May 2001
A curry feast with pakoras and peas
chef dishing up a curry meal
Surindar dishing up!
Almost everyone loves a good curry -- and we have a stunning vegetarian one from a West Bridgford chef for you to try at home.

The star of the meal is a peas-and-potato curry, but our chef has also included a delicious pakora dish as a starter and a minty chutney to spice up the meal.

Just to finish it all off, we have a dead-easy recipe for plain fried rice.

So heat up your frying pan and get ready for a treat, courtesy of our guest chef Surindar Bawa. Surindar is a Delhi native who has more than 35 years experience in cooking Indian specialities in England.

pea and potato curry
The full meal: curry, chutney and pakoras.

Peas and Potato Curry


1/2 lb. peas
1/2 lb potatoes cut into cubes
1 large onion chopped
1 tsp chopped ginger
1/2 tsp tumeric powder
4oz tomatoes
1/2 tsp red chilli powder
1/2 tsp cumin seeds
4 oz butter or ghee
l lg cardomon
1 cinnamon stick
1 tsp coriander powder
2 cups water
salt to taste


1. Fry onion until golden brown in the fat.
2. Add ginger and fry for a further two minutes
3. Add all other dry ingredients and fry for 1 minute
4. Add tomatoes and fry for 3-4 minutes
5. Add peas and potatoes and stir well for 1 minute
6. Add water and let simmer for 15 minutes until peas and potaotes are tender.

Some delicious pakoras



1/4 lb gram flour
2 potatoes
1/2 lb fat or oil
1/4 lb cauliflower
1/2 tsp cumin seeds
1/2 tsp mixed curry spice
1/2 tsp pomegranate seeds
salt to taste
a pinch of baking powder


1. Wash and cut potatoes into thin rings
2. Wash and cut thin slices of cauliflower
3. Soak cut potatoes in baking powder and water
4. Make batter from gram flour and all other ingredients and water
5. Heat the fat to a medium temperature
6. Dip vegetable slices in batter one by one and fry in deep fat fryer until brown.
7. Serve hot with mint chutney

Mint Chutney

1 bunch mint leaves
1 medium onion
1/2 green chili
1 tbl lemon juice
1/4 tbl sugar
salt to taste


1. Grind all ingredients together
2. Mix well
3. Serve with meal

Plain fried rice

8 oz rice
1/2 onion
1/2 tsp cumin seeds
2 oz butter or ghee
1 pint water


1. Wash then cook rice in water for 20 minutes.
2. Chop onion very fine
3. Fry the onion in butter until light brown
4. Add cumin seeds and fry for 2-3 minutes
5. Drain rice and add to fried onion
6. Lower the heat and let rice brown for a few minutes then add all water.
7. Let is simmer until water is absorbed
8. Remove from heat and serve with curry

Note: Reheat rice in the oven, not in a saucepan.

Enjoy your Indian Curry meal.

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