Hot Lists Thursday, October 13th Words by: Adam Knight, pictures by: Rayeesa's Indian Kitchen

Biryani buff? Put your knowledge to the test with our Curry Week Quiz (*plus free recipes from Rayeesa's Indian Kitchen)

Hot Lists Thursday, October 13th

Biryani buff? Put your knowledge to the test with our Curry Week Quiz (*plus free recipes from Rayeesa's Indian Kitchen)

Everyone loves a curry. In fact, alongside fish ‘n’ chips and the Great British Roast, in just a generation the curry has risen up to claim a podium place among nation’s most-loved culinary traditions.

But how well do you know your curries?

Seeing as it's National Curry Week, we teamed with up with curry queen Rayeesa Asghar-Sandys – who runs crash courses in Indian cookery from Mordiford and produces the most amazing, freezable sauces that will leave your friends thinking you’re a curry guru in no time – to put your knowledge to the test.

All the images in the quiz are of Rayeesa’s dishes, and if all this gets your stomach rumbling, scroll down for a few of her essential, not-another-korma recipes, and the secret to making perfect, fluffy rice.

Time to find out if you know Bhunas from your Biryanis.....

Whether you aced the quiz or could do with a  Korma crash course,  here are a couple of essential recipes anyone can master at home, a classic curry, a veggie option and the secret to getting perfect, fluffy rice every time.



What you do:

  • Fry onion until golden brown for 10-15 mins.
  • Add the whole spices until they release a lovely aroma.
  • Add the rest of the spices and garlic & ginger paste. Stir well.
  • When the oil starts to separate, add the meat and seal with the spice mixture.
  • Add the tomatoes and some water and let the lamb cook on a low heat
  • When the lamb is almost tender,  add the peppers and stir together. Let it all cook for a further 5-10 mins.
  • Check for seasoning and garnish with fresh coriander.
  • Serve with basmati rice or chapattis.
  • Eat.
  • Get significant other to wash up. 




What you do:

  • Wash lentils thoroughly in clean water (leave to soak for 30mins if possible).
  • Add tuneric and enough water to cover lentils with approximately 1" above water, put on to boil and then let it simmer until lentils are cooked and soft.
  • Mash the lentils witha  masher or large spoon.
  • Add one cup of water, green chillies, paprika,  salt, ground coriander,  garlic & ginger.
  • Let pan simmer for 5-10mins.
  • Gently fry onions in oil & butter until golden brown and to dhal mixture.
  • Garnish with fresh coriander.
  • Serve to friends and smugly ask them if why they don't cook curries from scratch.




What you do:

  • Measure rice in a deep heavy-based pan and add some cold water. Gently move/stir with your fingers so as not to break the rice grains.
  • Remove the starchy water and repeat 6-8 times until the water is clear.
  • Add enough water to come up 3/4 of the way up the pan. Leave to soak for at least 30 mins.
  • Put the pan on a high heat and bring to boil from cold.
  • Keep an eye as it starts to come to the boil (it gets cloudy and agitated). Test a few grains to see if it is cooked and remove from heat.
  • Strain well in a colander and return to pan.
  • Put it back on the heat and place a lid firmly on top. Reduce to the lowest heat and allow it to steam for 5-8mins.
  • Serve.
  • Eat.
  • Never tell any one else your 'secret technique'.

 If all this has got you inspired, head across to Rayeesa's website here for listings on her upcoming classes and more info on her delicious, freezeable sauces.

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