Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths. It is thought to be a British invention – the Brits probably took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India. Indian cooks don’t use a single spice mixture to flavour all of their dishes. Instead, they mix various spices into a paste called a 'masala', which varies from dish to dish and region to region.
Coronation chicken
Mulligatawny soup
Red lentil soup
Spicy chickpea burgers with mango salsa
Veggie kedgeree
Kedgeree
Really good kedgeree
Curried cauliflower soup
Spiced cauliflower with toasted coconut and red lentils
Arbroath-smokie cakes with chilli jam
Vegetable pakoras and coconut dal
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