The five spice rule of Manju

For most Indian savoury dishes, I tend to use these spices frequently which are widely available. Spices can generally be stored in an airtight... Read more...

Quick King Prawn Curry

Generally prawns have already been shelled and deveined. However, if you need to devein them, you can do this with a thin, sharp knife. Make a cut... Read more...

Deep Fried Bread - Pooris

Poori is fried bread that can be found in Indian fast food restaurants. It is so versatile that it can be served with practically anything, sweet or... Read more...

Smoked Aubergine

Baingan Bharta Smoked Aubergine is a North Indian vegetable dish served as an accompaniment to a main meal. The Indian name for this vegetable is... Read more...

Spiced White fish cooked in Coconut - Meen Molee

Traditionally, made with seer fish in Kerala, in southern India, this is a versatile recipe that can be made with any white fish. The combination of... Read more...

Manju's Garam Masala

Manju’s Garam Masala Garam Masala means quite literally a mixture of hot spices. It's a mixture made from warm spices such as cinnamon, clove and... Read more...

Karahi Chicken

Karahi Chicken is yummy! Make your own karahi curry sauce or use Manju's delicious homemade recipe. Read more...

Homemade Karahi Curry Sauce

Time and time again, I am often asked whether there is a difference between a curry sauce and a curry paste and the short answer is yes. In essence... Read more...