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• Coconut milk is used to enrich and flavor many dishes in the Far East. Only the Japanese choose not to include it in their cooking.
• Coconut milk is not, as many suppose, the liquid found inside the nut. Although this thin liquid does make a refreshing drink, the coconut milk used for cooking is processed from the white flesh of the nut. If left to stand, the thick part of the milk will rise to the surface like cream.
• Fresh coconut milk will keep in a cool place for up to 10 days. If kept in the refrigerator, allow to soften at room temperature before using.

Makes: 400 ml

Ingredients:

• 2 fresh coconuts, 1.1 litres water off the boil.

Making method:

• Hold the coconut over a bowl to collect the liquid. With the back of a large knife or cleaver, crack open the coconut by striking it cleanly.
• Scrape out the white meat with a citrus zester or a rounded butter curler. Place the coconut meat in a food processor with half of the water.
• Process for 1 minute, and then pass through a food mill fitted with a fine disk, catching the milk in a bowl beneath.
• Alternatively, squeeze the coconut meat with your hands and press through a nylon strainer. Return the coconut meat to the food processor or mill with the remainder of the water, blend and press for a second time.
• Allow the milk to settle for 30 minutes (creamy solids will rise to the surface). Sometimes the solids should be poured off and added later as a thicker.

• This North Indian dish is traditionally served for a late breakfast or brunch. Ideally it should be cooked all night and served in the morning with naan bread, but it can be cooked the day before and re-heated.

Serves: 6 – 8

Ingredients:

• 175 ml oil, 1kg lean leg of lamb cut into large pieces, 1 tbsp ground garam masala, 5 medium onions chopped, 150 ml yogurt, 2tbsp tomato paste, 2 tsp fresh ginger root finely chopped, 2 tsp fresh garlic crushed, one and half tsp salt, 2 tsp chilli powder, 1 tbsp ground coriander, 2 tsp ground nutmeg, 900 ml water, 1 tbsp ground fennel seeds, 1 tbsp paprika, 1 tbsp gram flour, 3 bay leaves, 1 tbsp plain flour, naan breads to serve, 2-3 green chillies chopped, fresh coriander leaves chopped.

Cooking Method:

• Heat the oil in a pan and add the meat and half of the garam masala. Stir-fry the mixture for 7-10 minutes until the meat is well coated. Using a perforated spoon, remove the meat and set aside.
• Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
• In a separate bowl, mix the yogurt and tomato paste, ginger, garlic, salt, chilli powder, ground coriander, nutmeg and the rest of the garam masala.
• Pour this mixture over the meat and stir-fry, mixing the spices well into the meat, for 5-7 minutes.
• Add half of the water, then the fennel, paprika and gram flour. Add the remaining water and the bay leaves lower the heat, cover and cook for 1 hour, stirring.
• Mix the flour in 2 tbsp of warm water and pour the mixture over the cury.
• Garnish with the chillies and the coriander and cook until the meat is tender and the sauce thickens. Serve with Naan Bread.

This delicious tomato Khorma has a semi-thick sauce and it is liked to serve with Chapatis.

Serves 2 – 4

Ingredients:

• 1 tsp garam masala, 2×2.5 cm cinnamon sticks, 2 firm tomatoes cut into quarters, 1 tsp fresh ginger root finely chopped, 1 tsp salt, 2 tspn lemon juice, 150 ml natural yogurt, 1 tsp fresh garlic crushed, 2 black cardamoms, 1 tsp chilli powder, 2 onions sliced, half tsp black cumin seeds, 600 ml water, fresh coriander leaves and 2 green chillies chopped.

Cooking Method:

• In a large mixing bowl, mix together the garam masala, ginger, garlic, cardamoms, chilli powder, black cumin seeds, cinnamon sticks, salt and the yogurt until well combined.
• Add the meat to the yogurt and spice mixture and mix well to coat the meat. Set aside.
• Heat the oil in a large saucepan and fry the onions until golden brown.
• Add the meat to the pan and stir-fry for about 5 minutes. Reduce the heat, add the water, cover the pan and simmer for about 1 hour, stirring occasionally.
• Add the tomatoes to the cury and sprinkle with the lemon juice. Leave the curry to simmer for a further 7-10 minutes.
• Garnish the curry with the coriander leaves and the green chillies and serve hot.

Cook’s Tip:

• Khormas are slowly braised dishes, many of which are the rich and spicy, Persian-inspired Mogul dishes served on special occasions. Yogurt is often featured, both as a marinade and as the cooking liquid.

• Served with a dhal and rice, this simple dish makes a well-balanced meal.

Serves 4

Ingredients:

• 1 medium onion, 2 tomatoes chopped, 6 tbsp oil, 1 tsp chilli powder, 1 tsp salt, 450 gm lean minced lamb, 3 green chillies, 1 tsp fresh ginger root finely chopped, 100 gm peas, fresh coriander leaves and 1 tsp fresh garlic crushed.

Cooking Method:

• Peel and slice the onion using a sharp knife.
• Heat the oil in a medium-sized saucepan. Add the onion slices and fry until golden brown, stirring.



• Add two of the green chillies, half of the fresh coriander leaves and the chopped tomatoes to the pan and reduce the heat to a simmer.
• Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well to combine.
• Add the minced lamb to the pan and stir-fry the mixture for 7-10 minutes.
• Add the peas to the mixture in the pan and cook for a further 3-4 minutes, stirring occasionally.
• Transfer the lamb and pea mixture to warm serving plates and garnish with the remaining green chilli and the fresh coriander leaves.

Cook’s Tip:

• The flavor of garlic can be changed according to how it is prepared. For instance, a whole garlic clove added to a dish will give it the flavor but not the ‘bite’ of garlic; a halved clove will add a little bite while a finely chopped garlic clove will release most of the flavor and a crushed clove will release all of the flavor.

Serves Four

Ingredients:

• 2 large fennel bulbs, 1.75 kg fresh mussels in their shells, well scrubbed under cold water and beards removed, 175 ml water, spring of thyme, 25 gm butter, 4 shallots finely chopped, 1 garlic clove crushed, 250 ml white wine, 10ml plain flour, 175 single cream, 15 ml chopped fresh parsley, salt and freshly ground black pepper, sprig of dill to garnish.

Cooking Method:

• Trim the fennel, cut into slices 5mm thick and then cut into 1 cm sticks. Cook in a little salted water until just tender and drain.



• Discard any mussels that are damaged or do not close. Put in a large saucepan, add the water and thyme, cover tightly, bring to the boil and cook for about 5 minutes until the mussels open, shaking occasionally.
• Transfer the mussels to a plate and discard any that are unopened. When cool enough to handle, remove them from their shells, reserving a few in their shells for a garnish.
• Melt the butter in a saucepan and fry the shallots and garlic for 3-4 minutes until softened but not browned.
• Add the fennel, fry briefly for 30-60 seconds and then stir in the wine and simmer gently until the liquid is reduced by half.
• Blend the flour with a little extra wine or water. Add the cream, parsley and seasoning to the saucepan and heat gently. Stir in the blended flour and the mussels. Cook over a low heat until the sauce thickens.
• Season to taste and pour into a warmed serving dish. Garnish with dill and reserved mussels in their shells.