Category Archives: Curry

No-haste-big-taste curry: Malaysian beef rendang

I’ll hold my hands up right from the start, this doesn’t look like an authentic “rendang”. Firstly, it’s pretty darn wet and doesn’t a bit resemble the other rendangs I’ve seen out there (all of which look marv). And secondly, I fiddled with the recipe a bit. However, I’m going to dub this a “wet rendang” (which is a real thing, I swears it), and press on confidently.

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Filed under Beef, Chillies, Coconut, Curry, Main courses, Rick Stein, Spices

Craving spice: Malaysian chicken curry

Now that I can finally talk about the fact that I’m up the duff, I can tell you about my craving for spicy foods. For the first month or so of my pregnancy, I could not get enough chilli and heat. It was the inspiration for my burritos, the drive behind a heinous number of Indian and Thai takeaways, and the (no doubt frustrating) impetus for me throwing chilli into absolutely everything I cooked. It was also the motivation for me cooking up my favourite Malaysian curry.

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Filed under Chicken, Chillies, Coconut, Curry, Main courses, Recipes, Spices

King prawn and coconut curry

I love curry. I love it, love it, love it. I particularly love Malaysian and Thai curries probably because I have a special weakness for coconut milk. However, I’d never made a curry using fresh coconut. In fact, I had never even opened a coconut before. That was until Friday.

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Filed under Chillies, Coconut, Curry, Fancy eats, Main courses, Prawns, Recipes, Rice, Rick Stein, Spices

Friday night korma in memory of our friend Phil

This week our good friend Phil flew off to Australia for a year-long adventure with his lovely girlfriend Charlotte, leaving a rather large hole in a good many lives. Those particularly afflicted will inevitably be my own dear husband, Phil’s best friend Duncan (and his wife Kim), and his brother-in-law, Revs. So, as misery loves company we all decided to get together to console with each other. Of course, the only dish that would do was a curry, so I decided to make a Korma as the mild creamy spiciness would suit all palates. However, in order to satisfy the boys I chucked in some whole mixed chillies for a bit of edge.

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Filed under Chicken, Chillies, Curry, Main courses, Rick Stein, Spices