RECIPE BOOKLET
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ABOUT Sarah Ali Choudhury A multi award-winning Indian food expert whose recipes and articles have featured in print and online publications locally, nationally and internationally including Forbes, The Sun, Telegraph, iNews, Guardian and various other publications. Sarah’s work has been highlighted by Forbes who recognise her as ‘The Curry Queen’ and as a leader for Asian women in Catering. In 2016, Sarah took part in a Channel 4 Cookery show where she worked alongside Prue Leith CBE, Michael Caines MBE and Raymond Blanc. Since then, she has been recognised as an inspirational speaker and has spoken at numerous events including at the Chartered Management Institute, Athena Swan Conference, The Federation of Small Businesses for London (of which she is now the National Lead for Women in Catering) and Elite Business Women’s Network as well as various educational institutions. Sarah is honoured to have received multiple awards including the National winner of The Venus Influential Woman of the Year (sponsored by Mercedes-Benz) and was presented with an award by HRH The Princess Royal for her contribution to the catering industry. BBC’s Inside Out based a documentary presented by Sarah about Asian Women in Catering. Sarah is a winner of a UK Small Award, Lead Juror for Dorset Ethnic Minority Awards and is listed in the F:Entrepreneur #ialso100 List for being in the top 100 Female entrepreneurs in the UK. Sarah received a Recognition Award at The Commandants Parade by The British Armed Forces and reached the BBPI British Asian Powerlist. Sarah won the first ‘Personality of the Year’ Award by Asian Curry Awards, Brand Ambassador for UK Nepal Friendship Society, and The Venus Awards. Sarah is Smile Ambassador for Dental Concepts. Sarah is Senior Vice President for Poole Bay Rotary Club and the district leader for equality, diversity and inclusion. She is also an Executive Director on the board of Bournemouth Chamber of Trade and Commerce and Patron of Tyler’s Friends Charity. Sarah was recently appointed as an Independent Advisor to Dorset Police.
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EASY CHICKEN CURRY
INGREDIENTS 2 tbsp sunflower oil 1 chicken breast (around 300g) - cut into small cubes 2 small shallots (finely chopped) 1 spoon garlic paste 1 spoon ginger paste 1/2 tsp salt 1 tbsp mixed curry powder Quarter tsp turmeric powder 2 small plum tomatoes (cut into quarters) Fresh coriander (for garnishing)
METHOD Heat the oil in a pan (I prefer a wok), and allow the oil to get hot. Now put all the ingredients into one bowl - you don’t even need to blend the ingredients. Once the oil is very hot put all the ingredients into the wok. Stir well so the chicken is well coated with all the ingredients. Leave it for about 3 minutes. Add half a pint of water and stir. Leave for a further 10 minutes stirring occasionally. By now the water has reduced and the chicken is cooked thoroughly.
Serve garnished with some sprinkled fresh coriander. How easy is that?!
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TOMATO PRAWN FRY
INGREDIENTS 250g prawns 10 small or cherry tomatoes (chopped into qu arters) 2 tbsp sunflower oil 1 finely chopped onion 4 cloves grated garlic 1/4 tsp salt 1 tsp black mustard seeds 1/4 tsp tumeric powder 1/2 tsp ground coriander 1 heaped tsp curry powder
METHOD Heat a frying pan and pour in the oil, allow the oil to heat up. When hot, add the mustard seeds until they pop. Then add the grated garlic, the onion and the salt and gently fry for 4-5 minutes. Add the tumeric, coriander, curry powder and stir well then add 2 tbsp water. Allow the spices to cook for about 4-5 on a low-medium heat. Add the prawns and stir well. Then add the tomatoes and cook on a medium-high gas for about 3-4 mins. Then turn it to a slow gas for 5 mins or until the sauce is thickened. Serve and enjoy!
If you “ like a bit of spice� add some dried chilli flakes with the mustard seeds in step 1. This can be eaten on its own or as a salad. Tomato Prawn Fry also makes a great healthy wrap or jacket potato filling. 7
FISH CURRY INGREDIENTS 2 tbsp vegetable oil 1 tbsp mustard seeds 1⁄2 inch ginger (peeled and grated to a paste) 4 cloves of garlic (finely chopped) 1⁄2 medium or 1 small onion (finely chopped) 1⁄2 tsp turmeric
METHOD Heat oil in a saucepan over a medium heat. When hot add the mustard seeds and fry until sizzling. Add the onion, ginger and garlic and cook until the onions starts to soften (2-3 minutes). Stir in the turmeric, chilli powder and coriander powder and fry for about 2 minutes. Turn the heat down if there is any sticking. Add the water, coconut milk and tamarind paste. Once boiling, add the fish, cover the pan and cook for about 5 minutes. Sprinkle coriander if using and serve.
1⁄4 tsp chilli powder or chopped chilli (according to taste) 1 tsp coriander powder 200ml water 200ml coconut milk 1 tsp tamarind paste 2 fillets of firm- fleshed white fish (cut into 2-3 inch pieces) Salt to taste 1 tbsp chopped coriander (optional)
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TARKA DHAL INGREDIENTS 1 cup of red lentils (washed and rinsed thoroughly) 1 small onion (finely chopped) 5 garlic cloves (finely chopped) 1 tsp cumin seeds 1⁄2 tsp mustard seeds (optional) 1⁄2 tsp turmeric 1⁄2 tsp salt (or to taste) Fresh coriander 3 cups (750ml water) Oil for cooking
METHOD Place the lentils in a medium saucepan with 2.5 cups of water and over a medium-high flame. Add chopped onions, 1⁄ 2 the chopped garlic, turmeric and a splash of oil. Mix thoroughly and allow to boil, stirring occasionally. When the mixture has slightly thickened, add the remaining water. Allow the mixture to thicken again and then add salt to taste. (You may like to add additional water if you like a thinner consistency). Heat 2-3 tbsp of oil in a frying pan. When hot, add the cumin seeds and mustard seeds, if using. When the mustard seeds start to pop add the rest of the garlic and fry until golden brown. Pour the mixture into the saucepan of lentils, stir and cover with a lid. Taste, adjust the seasoning, scatter with fresh coriander and serve.
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AUBERGINE, CAPSICUM & POTATO CURRY INGREDIENTS 4 tbsp oil 2 tsp Panch phoran 1 medium onion (peeled and chopped) 1 inch ginger (peeled and grated) 5 cloves garlic (finely chopped) 1 tsp salt (or to taste) 1 tbsp coriander powder 1 tsp chilli powder 1 tsp turmeric 1 tbsp tomato puree 1 potato (peeled and cut into 3â „4 inch cubes) 1 aubergine (cut into 1â „4 inch cubes)
METHOD Heat oil in a saucepan over a medium heat. When hot, add the panch phoran and cook until sizzling. Add the onion, ginger and salt, stirring occasionally. When the onion starts to soften, add the coriander powder, chilli powder, turmeric and tomato puree and continue stir frying until the oil comes to the top of the mixture. Add the potatoes and stir fry for about 2 minutes. Add the aubergine and peppers, stirring for another 2 minutes. Pour in the water, cover the pan and cook for about 15 minutes, or until the vegetables are soft. Finish by adding the fresh coriander.
Other seasonal vegetables can be used, such as courgettes and tomatoes.
2 peppers green and/or red (cut into 1 inch pieces ) 2 cups (500ml water) 2 tbsp choppedfresh coriander
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Sarah Ali Choudhury GOURMET INDIAN CATERING Sarah Ali Choudhury’s event catering business brings authentic, flavoursome Indian cuisine to business events and private dining experiences as well as at food festivals and destinations across the UK. Sarah uses her own blend of self prepared spices to create outstanding flavours in her dishes which she has learnt through generations of her family. Sarah loves to create more flavour in her food by using freshly ground toasted spices with fresh ingredients. Sarah also has a luxury range of Acchar, pickles and chutneys called VILAASITA (meaning Luxury). These delicious condiments are bursting with flavour and perfect as an accompaniment with her Indian meals.
WWW.SARAHALICHOUDHURY.COM 15
sarah@sarahalichoudhury.com WWW.SARAHALICHOUDHURY.COM GOURMET INDIAN CATERING PR Ambassador for UKNFS