British + Indian recipes (12)

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Colonial beef curry

Recipe by: Chrissie Lloyd

Reviews(2)

The oriental spices that flavour curry – popular since colonial days – may have medicinal properties too. Turmeric, for instance, is said to improve circulation and relieve digestive problems.

Curried prawns and rice

Recipe by: Chrissie Lloyd

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This lighter version of an old favourite retains the classic Anglo-Indian combination of flavours, using a fragrant variety of high-fibre wholegrain rice.

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English Curried Eggs

Recipe by: Chrissie Lloyd

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One of the many recipes to be adopted by English households during the years of the Raj, curried eggs was a Victorian favourite.

Healthier Kedgeree

Recipe by: Chrissie Lloyd

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Traditionally served for breakfast, kedgeree – a dish dating back to the Raj – is ideal for brunch or a light supper. This recipe uses brown rice and yoghurt, for extra health benefits.

Michelle's mulligatawny soup

Recipe by: Michelle Chen

Reviews(4)

Literally meaning "pepper water", mulligatawny soup is an Anglo-Indian invention. It was created by servants to the Raj, who demanded a soup course from a culture that had never produced one. You can make this soup a day ahead and add diced chicken for a hearty meal.

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Mulligatawny Soup

Recipe by: Lise P.

Reviews(1)

This aromatic Anglo-Indian soup is a curry house staple; why not try it homemade? The name mulligatawny comes from two Tamil words meaning 'pepper' and 'water'. How peppery you make it is up to you!

Sausage Curry

Recipe by: Dickson

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This is pure comfort food especially for when its a cold day. The recipe was originally made by my Gran, my Mum taught me, and now I want to teach everyone, it's too good to be just a family recipe! The dish came about as my gran was German and my grandfather was Indian. My Granddad loved spicy curries, and using sausages was cheaper than cuts of meat, the Germans have the dish curried sausage. The dish has a spicy sweet but mellow flavour with a lovely thick sauce

Smoked fish kedgeree

Recipe by: Maggie Pannell

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This lightly spiced Anglo-Indian rice dish is an absolute classic and makes a great one-pot lunch or supper.

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Smoked Mackerel Kedgeree

Recipe by: ColinD

Reviews(1)

As a new cook at the age of 72 my first attempt at kedgeree would have been better described as "Smoked Haddock Biriani". After much experimentation I evolved my own special version of which my numerous descendants approve.

Smoked trout kedgeree with quail's eggs

Recipe by: Norma MacMillan

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Smoked trout takes the place of the more traditional smoked haddock in this fragrant rice dish from the Raj, which was originally served for breakfast. This version makes the perfect quick supper, with poppadoms and mango chutney on the side, plus a tomato and cucumber salad.

Suzipie's korma storma

Recipe by: suzipie

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This is a simple recipe I have made for a really lovely simple and quick mild korma, every one who has had it loves it so a good tip is make double because so far I've never had any left over for the next day as it all gets gobbled up every time.

Sweetcorn Kedgeree with Chilli and Coriander

Recipe by: Jan Cutler

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Undyed smoked haddock is the basis of a classic kedgeree, given a twist with extra spice and the distinctive taste of coriander. A salad of peppery rocket, watercress, spring onions and radishes is just right on the side. Delicious!