Small biz recipes for National Curry Week

Blogs 9 Oct 2019

For National Curry Week this year, we are sharing two recipes from FSB members, Bini Ludlow of Sweet Cumin and Rayeesa Asghar-Sandys of Rayeesa’s Indian Kitchen.

Bini’s Channa Chaat

Serves 3-4; heat rating mild / medium


  • 200g cooked canned chickpeas drained
  • 400-500g potatoes (Roosters or any waxy potato)
  • 3- 4 tbsp. rapeseed oil
  • 30g fresh ginger
  • 3 cloves fresh Garlic
  • 1 or 2 fresh finger chillies (to your preference)
  • 10 ml lemon juice (or to taste)

Dry Spices

  • ¼ - ½ tsp Turmeric
  • 1 tsp Coriander and cumin powder (heaped)
  • A Pinch chilli powder
  • 2 tsp whole cumin seeds
  • For garnishing
  • Lemon juice (optional)
  • 2-3 medium Fresh tomatoes chopped
  • 1 small Red onion finely chopped
  • ¼ tsp Salt (or to taste)
  • 1 tbsp chaat masala
  • Chopped fresh chillies (optional)


  1.  Boil the potatoes in their skins, until they are cooked, allow to cool and cut them into 1cm cubes
  2.  Drain the chickpeas and set aside.
  3.  Peel and chop the ginger and garlic. Remove the stalk on the chilies and chopped finely. Blitz in a food processor until a paste is formed. Set aside.
  4.  Oil frying pan and add cumin seeds and allow to sizzle in the oil. They will brown and release an aromatic aroma.
  5.  Next add the ginger, garlic and chilli paste allow to brown, then the potatoes, chickpeas and stir
  6.  Add the dry spices, turmeric, coriander and cumin, lemon juice and salt. Stir well to ensure that the chickpea and potatoes have been coated evenly.

Serve into a large bowl, garnish with fresh coriander, chopped tomatoes, red onion, tamarind chutney and yoghurt chutney topped with roasted cumin seeds. Sprinkle chaat masala on top and if you are brave, chopped fresh chillies.

Serve warm or cold – a great sharing dish for a family.

Rayeesa's Venison Rogan Josh

Serves 4-6


  • 1kg diced venison.
  • 2 tbsp. rapeseed oil
  • 2 onions sliced
  • 3-4 cardamom pods.
  • 1 tsp. whole black peppercorns
  • 2-3” cinnamon bark
  • 2-3 whole bay leaves.
  • ¾ whole dried red Kashmiri chillies
  • 1 tbsp. garlic & ginger paste
  • 1 ½ tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 6-8 vine tomatoes cut into quarters (or tin of tomatoes)
  • Salt to taste
  • Fresh coriander to garnish


Heat oil in a heavy based pan and brown onions gently for 10-15 minutes.

Add aromatic spices: cardamom, cinnamon, peppercorns, bay leaves and dried Kashmiri chillies and fry together until they release a wonderful aroma.

Add the ground spices with the garlic and ginger paste and mix well, add a splash of water if required.

Add tomatoes mix well.

Add some water if needed and lower heat and put a lid on to simmer for 10-15mins or until the oil begins to separate and the tomatoes are well combined.

Add the venison pieces and brown in hot sauce for 5 mins, before adding enough water to just cover the lamb.

Cook for 40-50mins or until venison is perfectly tender. Keep checking from time to time to avoid mixture sticking to side.

When meat is cooked and oil has separated from the mixture, garnish with chopped fresh coriander and serve with rice or Indian bread.